Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

hot stuff

Member Since 10 Aug 2010
Offline Last Active Yesterday, 12:50 PM

#1433688 Tobacco floaters for peppers?

Posted by hot stuff on 13 March 2017 - 05:36 PM

It's only taxed/regulated if you process it. A lot of people buy whole dry leaves and process it at home.




#1431988 VOTE! Spicy Rice Challenge

Posted by hot stuff on 10 March 2017 - 07:00 PM

Had to go with Grant's it is a thing of beauty and I'm sure it tasted real good too. Rymerpt and GIP were my runner ups.




#1428812 BEGIN! Spicy Rice Challenge

Posted by hot stuff on 04 March 2017 - 08:30 AM

hmmm. Something with rice in it.




#1427511 Breaking Bread

Posted by hot stuff on 01 March 2017 - 10:08 AM

My first no yeast all sourdough bread loaf.

20170225_172731.jpg




#1426055 Wheres all the Rabbit Lovers

Posted by hot stuff on 25 February 2017 - 12:10 PM

I've done several rabbit dishes on the Throwdowns. I raise my own.




#1425434 Breaking Bread

Posted by hot stuff on 23 February 2017 - 07:39 PM

I have done it both ways. I use yeast when I am pressed for time. This also lessens the sour taste due to shorter fermentation. If I use a longer fermentation the more sour it tastes.

Are you fermenting at room temp or in fridge?

Room temp in the kitchen on the counter




#1425425 Breaking Bread

Posted by hot stuff on 23 February 2017 - 07:29 PM

Is that how long it takes? I never made a pure sourdough loaf before but I started one last night and well it grew a little but it has a long way to go to be bakeable.




#1425399 Breaking Bread

Posted by hot stuff on 23 February 2017 - 06:40 PM

You add yeast to your sourdough breads?




#1424745 Fermenting Peppers 101

Posted by hot stuff on 22 February 2017 - 12:26 PM

So my wife got tire of me hogging the deep freeze with chili peppers so I had to make some hot sauce.

20170218_094650.jpg

 

I made my caribbean sauce which I set to ferment for about six months.

I had some Orange Thai, Ethiopian Fire, Aji Cito, I Scream, Tabasco, A mix of stuff that wasn't enough for a whole quart jar--All these will ferment for at least six months.

And I made my Creole Catsup from the Cayennes I grew.




#1424741 Breaking Bread

Posted by hot stuff on 22 February 2017 - 12:21 PM

Made a new starter sourdough batch starting on the 16th using rye then feeding it with regular white flour.

Feb 16th

20170217_074154.jpg

 

Feb 17th

20170217_194101.jpg

 

Feb. 21st

20170221_151336.jpg

 

Got home from The Great Wall last night and my mason jar had overflowed unto the counter. Apparently had great growth in several hours.

 

Made some hamburger buns from the discard yesterday

20170221_173545.jpg




#1421153 Throwdown Throne

Posted by hot stuff on 14 February 2017 - 07:18 PM

Congrats!!!




#1420487 VOTE! 24 HR TIEBREAKER! Super Bowl Throwdown

Posted by hot stuff on 13 February 2017 - 09:42 AM

Shrimp and grits. You can't get more Atlanta than that. And it looks great!




#1419248 Hot Stuff's 2017 glog

Posted by hot stuff on 10 February 2017 - 01:47 PM

A little update. Have my tent in the garage. Have an oil radiator underneath it to keep things warm. Made up a pvc tray holder. for the flats.

20170210_113438.jpg

 

20170210_113345.jpg

 

20170210_113326.jpg

 

20170210_113314.jpg




#1418974 VOTE! Super Bowl Throwdown

Posted by hot stuff on 09 February 2017 - 07:42 PM

That's a lot to choose from.




#1418785 Noodle thread

Posted by hot stuff on 09 February 2017 - 12:09 PM

Gnocchi

2 potatoes, 2 cups of flour, 1 egg, water to touch up

Gnocchi%20006.jpg

 

Put through a ricer

Gnocchi%20008.jpg

 

Add flour and egg and knead. You may have to add a little water to have it all stick together

Gnocchi%20012.jpg

 

roll dough into rolls and cut into bite size pieces

Gnocchi%20015.jpg

 

roll pieces over a fork to form the noodle

Gnocchi%20018.jpg

 

boil in water until they float

Gnocchi%20020.jpg

 

put on whatever sauce you'd like.