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Member Since 29 Nov 2017
Online Last Active Today, 09:58 PM

#1607405 Chokecherry, maybe rhubarb too...

Posted by WarrantMan on Yesterday, 11:07 PM



Made a small I-phone vid for you in ref our last conversation, but for some reason not able to send. So here it is for whatever you may glean...


#1606142 Being Crafty

Posted by WarrantMan on 16 January 2019 - 10:11 PM

On seeing that in all my beer posts I used the same glass (the only one I have) HopsNBarley sent me a local one, doubling my collection of beer glasses! Quite some time has passed, but tonight I unveil it - 4 beers into six-pack of some really good brew. Cheers my friend, rock on!   :cheers:





#1604306 What To Do with Ornamental Pods?

Posted by WarrantMan on 09 January 2019 - 11:49 PM



I get your point.


Not painting all with the same brush, but for me and my experience this past year, the "ornamental" pepper lived up to the name. "Looked great." But "taste wise" it sucked. Beautiful and plentiful but just not for eating. Again, not all and every , but I can say with confidence that in this case,  I'd wager a war pension that you and most who would try them, would agree that in taste they "sucked." 


Wished I'd saved some to send you but I did not. Gone now.


I won't buy any, but should I again get one as a gift, I will grow it in respect for the giver. Be grateful with politeness, but if follows like before, the term "ornamental" is for reason, "pretty to look at" it just "ain't for eatin."

#1604273 TheGreenChileMonster Fires Up The Weber Smokey Mountain

Posted by WarrantMan on 09 January 2019 - 08:36 PM

Just had beef stew. A staple for me. Comfort food I reckon. After doing so, I landed here and as always I am awestruck.


Some can "walk the walk," some can "talk the talk," some can actually do both. But, on rare occasion, someone surfaces so talented that it just ramps up the whole damn game.


Such is my observation here.


GCM Cheers  :cheers:

#1604130 UDS build and eventually some cooking

Posted by WarrantMan on 08 January 2019 - 10:43 PM

Damn man, killing it! Makes me feel like a Buick driver in a Porsche race...  :cheers:

#1604113 What To Do with Ornamental Pods?

Posted by WarrantMan on 08 January 2019 - 09:27 PM

Someone gifted me an "ornamental" plant last spring. It did well, kept on popping until first freeze we had. I tried various uses for it in experimentation but found them to be quite bitter. I believe it was some "Thai" variety by the looks, but not so much for the taste. Back to the earth for that one...

#1603620 Mead

Posted by WarrantMan on 06 January 2019 - 10:09 PM

I've got (I think) around 35 gallons of wine going presently.


I've had a few mishaps along the way in my years. Hope this isn't one. I am told that mead is amongst, if not the, longest time frame of any wine to produce. Success or fail, I will post it here.


#1603607 Started a new ferment yesterday

Posted by WarrantMan on 06 January 2019 - 09:44 PM

My first real batch of this was great with some lime and a tad bit of sugar, with rice vinegar to get it to a hot-sauce consistency. Everyone who's tried it loves it. The second jar went better than the first, likely due to lack of kahm yeast.
I've decided to cement the name as V3RDEGREE. Shout out to Navy buddies who get the reference. EM1(SS) is probably the only one who will get it - and will be rolling his eyes, undoubtedly.

So, found a new trick.

Bottled a variant of this sauce (used dried Thai Chilis instead of Habaneros) and it was sort of a flop. Mild heat, mild flavor. I added lemon juice and sugar, which probably cut the heat, but didn't add enough flavor. V4RDegree was a flop.

I had a small jar of that batch of mash left over that I decided I wanted to use for something else sooner rather than later, as I don't intend to repeat that variant of the sauce. Instead, this time around I drained the water until only half the mash was submerged (the brine was simply too salty to keep in the volume it was in), added lime juice, xanthan gum, and white-wine vinegar. It worked and now I have a delicious salsa. (I will probably go back to my original recipe to make more salsa, since it still tastes better than this variant)

I went this route because I figured upping the mass-per-volume of the mash would concentrate the flavor it did have, as well as the heat. I decided against sugar this time, and instead let the lime juice do the talking.

1 1/8 Cup of Mash
Juice of 2 Limes (+ some pulp)
5/8 cup of White Wine Vinegar
Xanthan Gum + some water

(I actually drained some of the liquid to give it more of a salsa consistency, afterwards, it was more like a thin salsa/thick hot sauce).

Overall, great success.


I'd like to try that, it sounds like it would be good. I'm an old Navy dude (ABH-LSE) don't get the reference, but I think it would be good!  :cheers:

#1603597 Mead

Posted by WarrantMan on 06 January 2019 - 09:30 PM



I was "given" honey just today and went "wing it" mode from memory on research of the topic. I will take hydrometer readings later on but the yeast I pitched (I think it's Canadian) was Red Star brand Premier Blanc. It is percolating already so I believe all is well.  ;)

#1603580 Mead

Posted by WarrantMan on 06 January 2019 - 08:50 PM

Put down my first 5 gallon batch of mead today. Hope to show positive results many months from now....  :cheers:

#1603578 Hello from Belgium

Posted by WarrantMan on 06 January 2019 - 08:45 PM

Welcome aboard! Here you will find the greatest chili minds in the world.


#1603555 MikeUSMC's Whiskey Barrel Smoker

Posted by WarrantMan on 06 January 2019 - 07:16 PM

Gotta chime in on the SR rub and second Mike, "outstanding." Albeit from my perspective, a very "narrow" point of reference... long story, posted somewhere here on THP...


You're killing it Mike!


It's getting time to fire up my rig again   :cheers:

#1603548 D3 Pepper Products

Posted by WarrantMan on 06 January 2019 - 06:57 PM

I'm still sitting on a D3 stash. Haven't forgotten, just like to show'em off for a while before cracking them open, looks great in my collection! But in keeping with my 2019 resolution of not procrastinating ;) , I will, within the next week or so, let'em rip! I very much trust the opinions of others here and know they will all be great. Thanks again D3!!  :cheers:

#1603133 Comfort Food Thread

Posted by WarrantMan on 04 January 2019 - 11:30 PM

Odd spot to comment. I could say "yeah" and be thought a dick for saying so. I could say nothing at at all and be thought a "dick" for not commenting. So "dick" it is, "thanks."  ;)


With all appreciation and accolades afforded thereto..   :cheers:



#1603104 Comfort Food Thread

Posted by WarrantMan on 04 January 2019 - 09:31 PM

Breakfast for a southern crimefighter - eggs, good ol' salty country ham and buttered toast (thanks to my Yankee bro Stettoman) smothered in Rocoto Chokecherry jelly....  A finer breakfast exists not!