lol We need Ramon to come online so he can distract and get those tunes out of your head. Man, I hate it when that happens lol
Man, we just need "mi hermanito" Ramon back! I still grow that JA Red Hab. Doing the "Master Gardener" thing and yesterday's class, some fool students started to plant plain ole habs. Ya know the orange things taste like a hot rusted door knob? (Can overwinter lots there with many greenhouses and high tunnels.) I had a "conniption fit!" Stopped them; came and got JA Red Hab seed and couldn't stand myself, some MOA out of seed-store, for them to plant. I explained the story behind the seed that Ramon's grandparents and parents had taken the seed with them when they fled (when Castro took Cuba in '59). Sadly, most of my students had no clue about Castro and '59. Jesus God, education s*ks in the States. Whew!
WE WANT RAMON!
Annie, I wasn't sure which post to quote to get your attention, lol. We've never "spoken" to each other or had any interaction here, but I just wanted to let you know that a lot of your older sauce making and fermenting posts really inspired me to start making my own, a while ago, especially when I was just a lurker at THP. Great to see you posting again! Hoping you resurrect those old threads and show us all what you've got going on. Lots of great info/recipes in there!
(Sorry for the quick hijack )
Aww! Mike, glad my screw-ups and fails and some final persistent successes could be helpful!! We have a greenhouse now, and more land, doing single stem tomato grafted heirloom toms--grafting toms is a PIA but worth it and several, like Amish paste make a KILLER smoked Reaper with Douglah, Jamie's "Not Red Bhutlah" and lots of Tabasco for that ferment. If you go back to my meat or red meat ferments, I use a lot of paste tomato in the processing of hat particular sauce to balance or give it a middle note. Am gonna try to post more stuff because I miss you guys. Thanks, hon! You have a great day now!--Annie