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The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Online Last Active Today, 05:43 PM

Posts I've Made

In Topic: Fermenting Peppers 101

Today, 05:42 PM

I've never done this and haven't had a need to, thankfully... I'm wondering though if you are trading a small amount of salt for some amount of potato starch and if so, what did it do to the product? Help to thicken or maybe leave a white residue in the bottle?

 

I've not noticed much if any thickening, and certainly no white residue in the bottle.  Then again I haven't used many potatoes in any one batch before.  


In Topic: Fermenting Peppers 101

Today, 11:02 AM

The raw potato "trick" is a myth, BTW.
 

 

If your fermented mash is too salty once you're ready to batch you can add a raw peeled potato (or three) to the batch during cookdown and it will leech salt from the batch.  I've done it myself several times.  If you started way too salty no amount of potatoes will likely make much of a dent, but if you're looking to knock it down a tad it can help.  :)


In Topic: Throwdown Throne

14 May 2017 - 08:33 PM

Congratulations Ozzy!  A well deserved crown.  :)


In Topic: BEGIN! Stop SmokenFire!

08 May 2017 - 10:26 PM

Two Tacos, Frijoles Charros, Green Chile Rice

 

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Tacos are a mainstay around our house.  They're quick, easy and tasty.  For this TD I wanted to riff on the classic picadillo taco that I grew up with and then change it up a bit by adding another taco of cooks choice.  I went with fried cod.  :)

 

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To make the picadillo:  Take a 1.25 lb package of ground bison and crumble it into a pan with 1 tbsp olive oil and 1 small onion, diced over medium heat.  Add 1 tbsp chili powder, 1 tsp sea salt, 1 tsp ground cumin, 1 tsp oregano, 1 tsp epazote, and 1 tsp guajillo chile powder for kick.  Throw in 3 cloves of minced garlic and a couple dried chile pulla pods for good measure.  Cook down until no longer pink and then remove from heat and set aside.

 

To make the fish:  Take a pound of fresh fish and cut into 1 inch chunks.  Rinse well under ice cold water and then drop the pieces of fish into a breading made with 1/2 cup corn meal, 1/2 cup flour and a spice rub consisting of 1 tsp salt, 1 tsp ground cumin and 1 tsp chipotle powder.  Toss to coat and fry in 350 degree oil until just cooked through, about 3 minutes.  Remove fish and drain on a rack, sprinkle with a bit more spice if needed.

 

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To make the frijole charros:  soak one cup of black beans in lightly salted water overnight.  Drain and reserve.  Start sweating 1/2 an onion, diced in 2 tbsp bacon drippings in a saucepan with lid over medium heat.  Add 1 tsp cumin, 1 tsp salt, 1 tsp epazote, 2 cloves of garlic, minced and 4 oz of cooked chopped bacon along with a can of tomatoes.  Once that's simmering nicely, add the beans and cover.  Turn the heat to low and continue cooking, covered until beans are tender, about 30-45 minutes.

 

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For the green chile rice:  grill off a couple pablanos and jalapenos till nicely roasted.  When the skins are blistered and the peppers are soft wrap them in a towel and set aside for ten minutes to steam.  Remove the skins from the peppers and chop them.  Portion out 1 cup of peppers and add them to 1.5 cups of water in a small pan set over medium high heat.  When it comes just to a boil add 1 cup of rice.  Turn heat to low and cook, covered for 15-20 minutes or until rice is tender.

 

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Plate one of each taco, add some of the green chile rice and frijoles charros.  Garnish with your choice of accoutrements.  For the picadillo I added some onions and jalapenos pickled in lime juice and salt.  For the fish tacos I used a quick slaw made with thinly sliced cabbage, onion and some of the leftover roasted jalas and poblanos.  Both tacos were finished with a chunky guac made with 1 cup diced avocado, 1 tbsp minced onion/garlic/cilantro and dressed with the juice of 1 lime and a bit of salt.

 

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and

 

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Fish taco bite:

 

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Picadillo taco bite:

 

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Dude

 

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Thank you.  :)


In Topic: Fermenting Peppers 101

05 May 2017 - 07:25 PM

Hey all I need to start a Saltless Ferment Do any of you ALL have any suggestions to help me on the no NASTIES Path?

 

I have Tried Yeast and the Flavor was not interesting to me anyone

 

 

Thanks for all  

 

Rocketman has good info on low salt ferments, but I don't know of a single NO salt ferment.