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The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Offline Last Active Yesterday, 09:22 PM

#1449684 Memphis style pulled pork sammich "

Posted by SmokenFire on 23 April 2017 - 02:02 PM

Gimme two w the works and a cold beer!  Looks great MW.  ;)




#1448718 First timer, am I doing OK?

Posted by SmokenFire on 20 April 2017 - 05:32 PM

Welcome to THP!!  We're glad to have you.  

 

Plants look pretty healthy and well watered/fertilized.  There are other growers with far more experience than I, but from my vantage you're doing pretty good.  :)




#1448717 Guess who's back... back again...

Posted by SmokenFire on 20 April 2017 - 05:29 PM

Welcome back SP!  Glad to hear you're coming around health wise, and best of luck on the promotion!   If you need seed let me know - I got you.  :)




#1448690 Best Aji Variety?

Posted by SmokenFire on 20 April 2017 - 03:10 PM

The above advice is sound.  I prefer the omnicolor because it's it's just a beautiful plant and the peppers are quite tasty.




#1448662 Pepper People are the Best

Posted by SmokenFire on 20 April 2017 - 12:37 PM

This arrived on my doorstep today!   :)

 

3151k7p.jpg

 

Way cool!  Very excited to try these Mike.  Thanks very much.  




#1448030 The Next Throwdown is...

Posted by SmokenFire on 17 April 2017 - 11:28 PM

Two tacos.  Rice n beans.  Lots of great plates fo sho...

 

Counting on you guys to bring it! :)




#1447916 Throwdown Throne

Posted by SmokenFire on 17 April 2017 - 04:43 PM

Nicely done GIP!! :)




#1446700 VOTE! The Most Eggcellent Throwdown

Posted by SmokenFire on 13 April 2017 - 01:12 PM

Hot Stuff, Ashen, Tinnie and GIP were the top of my list, though I'd happily sit down to eat any of the listed plates (and DF's too).  

 

The one that spoke to me most was Hot Stuff's quiche & benedict.  He even did the english muffins from scratch.  Eggsellent efforts all!  :)




#1446185 Wow, this site is GREAT!

Posted by SmokenFire on 11 April 2017 - 01:06 PM

:cheers: !!  No idea how long I lurked before I started posting.  Funny how this place has grown and changed, but the spirit and vibrancy of the community keeps me coming back. 

 

We should have some tshirt swag or somethin...




#1444801 My first creations

Posted by SmokenFire on 08 April 2017 - 09:48 AM

25% seems way high.  I'd likely dump about half and re-fill w water, but you've already done that and added some sugar so perhaps in a couple days or so?

 

Also anyone ever tell you that you look quite a bit like the lead singer of Joywave?

 

 




#1444799 BEGIN! The Most Eggcellent Throwdown

Posted by SmokenFire on 08 April 2017 - 09:44 AM

Yay Key is in!!  

 

HS looking awesome with the first entry coming together.  :)




#1444605 Ferment help - how's it coming along?

Posted by SmokenFire on 07 April 2017 - 05:50 PM

 

Thanks for the info brother! Let me give you more info.

 

This mash was chocolate brain strain peppers blended with some garlic and some spices (I believe cumin is one of them). The jar wasn't opened at all, and I sterilized it before putting the mash in. I suppose the ol' sniff test is really what it needs.

 

What should the pH be if I check it? And how would I process it?

 

 

Chocolate brain strains with garlic and spices?  Sounds tasty.  :)  The rest of your prep is spot on.  

 

For pH you want to be under 3.7 for shelf stability.  As far as processing goes it's basically just cooking/food mill/bottling or canning.  The cooking will stop the fermentation completely so your bottles (or cans) don't explode during storage.  I know salsalady put up more than a few worthy posts in the Making Hot Sauce 101 thread.  It's a long but excellent read.  ;)

 

Another great thread:  Fermenting peppers 101.

 

Here's a link to a tutorial I did about fermenting and processing mash. 

 

Hope this helps!  :D




#1444294 The Last Great Pizza Thread

Posted by SmokenFire on 06 April 2017 - 07:03 PM

 

I never thought I'd see a pizza that gives me nightmares.

 

The sig says it all right CS?

 

I've seen you make some good posts here, along with some negative posts.  Those negative posts are usually more specifically centered in political threads though, so I wonder:

 

Haven't you ever heard of "If you don't have anything good to say don't say anything at all?".  Your comment was unnecessary and offensive.  It helps no one.  I am positive you're better than that, and I want to see the "cool" ColdSmoke I was first introduced to on these forums a couple years back.

 

I am not speaking about threads in hot topics.  That's where everyone says any/every damn thing you want and those who take offense need to remember not to type in the HOT password if they're going to get up in arms - I'm talking about the general forum.  Be cool dude.  I know you are.   




#1444191 The Next Throwdown is...

Posted by SmokenFire on 06 April 2017 - 02:00 PM

 

i saw four days around the web in a few placed ... and then a couple of days or 150F to harden enough to grate ...

 

was interested in making my 1st DIY pasta, 1st cured yolk, and ultimately 1st carbonara ..

 

i look more later if you're saying there's a faster version ...

 

i looked at a half dozen that were all 4 days, though, and all were 1.75 and 1.25 cups ea of salt and sugar ...

 

 

 

Ya if you want the yolks hard enough to grate you'll need a few days - thought you were going dry outside w runny yolk inside.  

 

It's a good idea you have there.  Hope to see you pull it off.  




#1444176 The Next Throwdown is...

Posted by SmokenFire on 06 April 2017 - 01:28 PM

I already missed the point in time where I would have needed to start my graved eggs, so the thing I most wanted to do it out the window now - but we'll see ...

 

I'm brewing this weekend, but if I can get something done, it'll probably be on Monday ...

 

#BrewModeFullyEngaged

 

graved eggs can be done in a couple hours though?  or are you curing more than just the yolks?