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Member Since 14 Feb 2018
Offline Last Active Feb 16 2019 09:41 PM

Posts I've Made

In Topic: 2018 Southern Hemisphere Grow Down-Under

16 February 2019 - 12:19 AM

All my Citos are in the freezer, will dry and powder them later.

Here's a couple ferment variations for ya bro.. Mango and cito ; as well as cito straight w/3.5%. Also check the bourbon/tequila weeks soaked oak toasted oak chips brine7ca648dd2843db6c84fc392eb722b17a.jpgbc56c7112db2afbd5875711710cd1b84.jpg

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In Topic: Pimenta De Neyde x Bonda Ma Jacques

16 February 2019 - 12:16 AM

F7 flowers producing pollen:
attachicon.gif 152A821D-C915-495C-999F-6BFAC07545CF.jpeg

attachicon.gif 70AE6BB9-6A28-4035-9618-E3097AD9CDF0.jpeg

Mmm love dem babaes

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In Topic: Pimenta De Neyde x Bonda Ma Jacques

16 February 2019 - 12:14 AM

These are the most vigorous, tolerant peppers
I have grown. They seem to shrug off most
environmental curve balls, and look amazing
doing it! [emoji41]

+1 that brother! They the toughest pep plants I have seen!

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In Topic: Ferments sauces purees and homogeneity

06 January 2019 - 09:32 PM

Not really sure I understand the questions....but...

Pretty much what you are doing is how it's done. Sometimes ingredients with natural thickeners are used. Apple, yam, carrot...

A bit of separation is normal, just shake it up.

Yeah gotcha I did some deeper reading and got more answers-doh! Even a couple things you had mentioned in 2016 :) yeah I liked reading the article about the pectin and activation temp in the onions and other added pectin containing products.. Explained why the onion mixes stay homogenous after cooking. Thing I don't like about xanthan is the fine line btw bad mouth feel and good, even at its best its not the most "natural" texture.. That's where the cooked sauces come in and fun blender action!

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In Topic: Ferments don't require cooking?

06 January 2019 - 12:25 PM

That's the way I've been doing my non refer ferments and I'm glad you contributed this because I was aware of all the changes/effects from cooking and vinegar on the ferments but it's good to share that so others that may not be aware now know :)
Only difference I've been doing is kitchenaid food mill before cooking due to fear of the seeds and skin affecting the flavor before I cook.
Will try your way next time to find out how it changes it. I've blended seeds and skins to a puree before too and enjoy the consistency sometimes but too many seeds can affect the brightness of the sauce big time I noticed..

All this talk about nasties but some other considerations:
Cooking fermented mashes alters consistency.
Cooking fermented mashes alters taste. 
Cooking fermented mashes (and jacking acidity) can kill probiotics (not that I think a ton of us are here for health reasons [emoji14] )
Personally I:
- cook my ferments (lately I've been going 12 minutes in a Instant Pot pressure cooker to save time and water loss in lieu of simmering)
- put em through a food mill
- add any post cook adjuncts
- throw in fridge for a day
- taste and adjust salt, ph and flavor if needed
- bring to boil and hot pack

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