I'm just going to make it easy on y'all by replicating THIS. Call it done~~~
Posted 08 August 2010 - 05:51 PM
Circle-H Grilled Seafood, Crab Cake-Stuffed Mushrooms, and Crab-Cheese Fondue
Here are the finished shots.....plus a couple with the .10 POL....
Grilled seafood was dusted with PF's fatalii powder and some S&P....Crab cake stuffed mushrooms are diced habanero, lump crab, bread crumbs, egg, more PF powder, white wine, and topped with parmesean blended cheese......Prawns are dusted with 7-pod, S&P, and a bit of Old-Bay seasoning....Shrimp skewers are done up nice with Jimbo's BBQ sauce and pepper.. Fondue is crab meat, swiss, flour, garlic, pepper, PF powder and toasted multigrain bread.....
(sorry for the hasty description....I'll elaborate later!!!)
PS- Who Said This? August 2010
"Just came across the throwdowns (newbie to the site) - wish I had come across them sooner, as we made killer tilapia last night for dinner! Ah well, I'll have to give it a try next month.
In the meanwhile, you guys who have posted so far this month are fixin' some awsome-looking dishes - Hoo-ya!"
++ to what SnF said. THe vinegar doesn't help and will hinder fermentation. Hopefully the kraut juice will counteract the vinegar and keep things moving along. I tend to agree with SnF's theory about green ferments not having as much natural sugars to get things going.
I started one a couple weeks ago with ripe habanero, apples, onion, garlic, orange bell peppers, 2% salt by weight and about 1/2 cup of sauer kraut juice in 6 gallons of produce. HolySmokes! 2 days later the stuff was like The Blob coming out the top through the bubbler. There was a lot of sweet/sugar in the apples, orange bells, and ripe habs.
Try to avoid opening the jar any more. Let it get the oxygen-free environment started. Hang in there and see what happens. Once it starts to get a little gas going you should be able to smell it (without opening it). As long as it has a good fermenting smell, let it go.
Oh, and make sure it's in a warm environment. Cooler places will ferment, just slower.
Hot Stuff, that's a cool link. Love the old recipes. Thanks for posting-
I tried the Cajun Dipping Sauce today.... OOOOMMMMMMMGGGGGG!!!!!! I think I'm in LOVE! And John likes it too!!!! WOOT!
Cajun spice mix, lots of recipes on the www.
2 1/2 T paprika
2T each- salt, garlic powder
1T each- black pepper, onion powder, cayenne, oregano, basil
1 3/4 c mayo
3/4 c catsup
1 t Ghost Fire hot sauce
1 T lemon juice
2 t Cajun spice
1 tsp Worcestershire sauce
Grilled Pastrami with kraut and Cajun sauce and Cajun cole slaw
shredded cabbage and just a bit of onion, dressing
this one never made it to the plate. I scarfed it while cooking the sammies. -lol-
Perfect Grilled Sandwiches technique
butter one side of the bread, then place the bread BUTTER SIDE UP in a skillet on Medium heat
in a separate pan, gently warm saurkraut and pastrami (corned beef, ham, whatever)
When the dry side of the bread is lightly toasted, turn them butter side down, add sauce and kraut to one side and cheese and meat to the other side. Flop it together, flip it and turn it a couple times until it's all HappyHappyHappy!
Two Thumbs Up from Honey and Me!
PS- these got a little more toasted than what I normally do as I was mucking about taking pics. -LOL-
Thank you for the explanation. So much to learn! Sounds like a very interesting sauce!
Re- shrink bands- if you are doing them yourselves, I've never heard of someone getting them absolutely perfect. I use a Milwaulkee heat gun, just a regular old hardware store heat gun with the fan attachment. You can get heat gun sets with different attachments for ~$30.
This Milwaukee is a dual temp, I run it on high. Align the fan attachment vertically, get the gun hot, aim it to the bottle and rotate the bottle. (notice that even Milwaukee doesn't get all their labels straight? )
Sorry for the sideways pics....
Also, it would look better if the bottles were filled a bit more and the shrink bands were taller. When there's a gap below the band, it looks like the bottles are short-filled, even though they may have the exact amount of sauce.
Congratulations on your expanding business! Thanks for sharing your labels.
I'm assuming the green shows up better on the actual labels, the green MILD is lost, maybe if it does show up more on the actual label it would be easier seen. I'd put the heat indicator in the same place on both labels. Keeps it consistent. One side or the other, or both.
Generally, I like the label. Professional looking,
Is this for a hot sauce? Sauce? I ask because on your website, there's another product labeled Piri Piri and it looks like some marinated herbs and peppers. Sorry, I'm not that familiar with this product, maybe it's the same thing. Maybe some word of what this is would help new customers. It's like saying Texas Creek Habanero. Habanero what? BBQ sauce? Hot Sauce? Or is piri piri a sauce and a chilli?
Also, on your website, there are some spelling inconsistencies here-
"All of these magical flavours can be found in Tio Ze Piri Piri Sauce. Not too hot and not too mild with a gentle but firm bite in the afterburn, Tio Ze Piri Sauce is made to exacting specifications from ALL natural ingredients with NO additives or preservatives. Tio Ze Hot or Mild Piri-Piri Sauce must be refrigerated after openeing to maintain the integrity of this wonderful Portuguese condiment."
A strong sour smell is not unusual. Some love it, some not so much. Personally, i dont care for the fermented flavor straight up. You can try adding more fresh ingredients of what you used in the original ferment. I have done some that were 50% fermented and 50% fresh. Tones down the ferment flaver but keeps the ingredient flavors in there.
Simmer it all up, food mill again if desired. Refer or bottle. Good luck.
SL Ps- i mentioned to cook it tyo stop the fermentation. If you just add more produce and kept it in the fridge, it weould continue to ferment. Also, add honey, sugar or agave to sweeten.
Thanks for the suggestions, everyone. I dont know what else is being served, but i will pass on the suggestions. I think I'll make a test batch of that mayo sauce and try it on some grilled pastrami and swiss sammies. Mmmmm!!!!!