Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

SmokenFire

Member Since 06 Jan 2013
Offline Last Active Yesterday, 11:45 PM

#1499601 Everything Fried

Posted by SmokenFire on Yesterday, 08:16 PM

Probably just dusted with flour and simple spices like grandma made. Skin is really crispy and the meat was juicy.

 

They even had Trappeys and Franks on the table!!!!

 

Trappey's is old old school....





#1499585 Extreme Biz Profiles: WillyPete

Posted by SmokenFire on Yesterday, 07:20 PM

Order sent.  Really good interview and backstory.  Website was easy to use and checkout was fast.  Liked the hats so I ordered one of those too!

 

Exactly zero of these bars will be going in the candy bowl this halloween lol..  :)




#1499544 Everything Fried

Posted by SmokenFire on Yesterday, 03:32 PM

speaking of popeyes, how does their chicken tenders fare? I've never had them. More of a spicy breast type of person, which is about the only thing i get from there...and red beans and rice

 

Popeyes is the best large chain chicken imo.  

 

Harold's is the best in Chicago imo.  

 

I'll be posting here soon Big B, but the wonderful wifey tends to frown on frying things too often.  Yoga teachers are like that lol.  :)




#1499349 Fermentation storage question - light or dark?

Posted by SmokenFire on 17 October 2017 - 06:18 PM

Hi Jeff,

 

I will move any ferments that I am going to run for more than a month or so into the dark.  For anything running a month or less I'll leave on the counter top because I like looking at them.  :) 

 

Ferments exposed to normal ambient sunlight (like in your kitchen for example) will begin to darken towards the top in my experience.  Doesn't hurt them or alter flavor, but also maybe not what you want.  




#1499344 Powder blend idea

Posted by SmokenFire on 17 October 2017 - 06:15 PM

I let me pods go at 105 for however long it takes them to dry.  I feel it preserves color and flavor (also seeds stay viable that low).  

 

Onion, garlic, cumin, salt, oregano - the add ins are key when making a spice blend.  Experiment and see what you prefer.   :)




#1498942 Ferment #1

Posted by SmokenFire on 15 October 2017 - 09:17 PM

I had some so I just threw one in. If these don't turn out good I can always change/add more ingredients to get it tolerable, but it smells amazing after a few days. The only thing I did wrong was blend straight salt instead of dissolving it in water. I don't know if that was a mistake.

 

Straight salt into the mash is fine just make sure it's distributed well when mixing.  Does not seem as if you're missing any steps provided you started with a clean vessel.  I've been intrigued about the pickle pipe lids, so I would love to hear your thoughts on them and how they handle the ferment.

 

I have a couple ferments that only run 3-4 weeks tops.  Others run 3-4 months - the extra time helps mellow some of the ingredients.  If you like this recipe repeat it and measure all ingredients after peeling/prep before they go in.  It sounds like a good mix; great blend of sugars for the lacto to eat plus the kick from the starter with all those different peppers. 




#1498941 Hot sauce losing heat?

Posted by SmokenFire on 15 October 2017 - 09:10 PM

i made a 2 large ferment batch of chocolate ghost and scorpion mix. the first bottle processed at 6 months, the 2nd bottle processed at a little over a year. 1 year was not as hot as 6 months. still have my 1 year bottle (so basically 2 years now) and it's definitely mellow, and tolerable. before it was burn my face off. now it's pretty tolerable 

 

I too have noticed that my fermented sauces tend to mellow as they age.  My cooked sauces stay hot as the day they were made, but if I let a ferment age before bottling its heat level starts coming down.  Currently have a 3 gallon ferment I did with mostly supers that's been hiding in a dark corner of the basement since summer of 2015.  The mash that went in the container was straight fire, like "geez can't bear it" kind of hot.  I have a reminder set in my phone that goes off every three weeks so I can check/refill the airlock.

 

Thinking I'll crack it next year at the end of the season and see what's up.     :)




#1498457 Gooooooooood shit!

Posted by SmokenFire on 13 October 2017 - 09:17 PM

That square pan shit is wonderful.  Had me rollin...

 



#1498370 What to do with all these Carolina Reapers?

Posted by SmokenFire on 13 October 2017 - 02:48 PM

Austin set you right w the link for the puree.  You've already frozen/made hot sauce/dried some and made pickles, so the only other thing I could recommend would be pepper jelly.  Then I would probably dehydrate the rest of your harvest.  Dried pods don't take up room in the freezer and can be ground into flakes or powder and you can still use dried pods to make hot sauce.  




#1498298 Best way to cut hot sauce

Posted by SmokenFire on 13 October 2017 - 09:56 AM

Bell peppers, carrots, fruit juice, apples, pears, yams, sweet potato...
Should have some vinegar or lemon or lime juice for acidity.

 

This.  I will pair up same color bells for cutting heat.  Also w red peppers I will use apple and/or cherries to help.

 

Best of luck.  :)




#1498154 SnS copycat chilli

Posted by SmokenFire on 12 October 2017 - 04:50 PM

I'm sure that's the soy lecithin.

 

That, and a healthy amount of fat will give you the creamy mouth feel for sure.




#1498139 SnS copycat chilli

Posted by SmokenFire on 12 October 2017 - 01:50 PM

The canned stuff is definitely not what is served in the restaurants.  I have tried to replicate the chili recipe several times because there were several SnS where I grew up and I always loved their chili.  The recipe I found that is closest is here, but it's still not the same.  Thankfully SnS opened a shop not far from me so I can go pick it up whenever the craving hits.  Best of luck.  :)




#1498123 Spam Musubi

Posted by SmokenFire on 12 October 2017 - 12:27 PM

A Filipino buddy's mom would make spam fried rice back in the day that was damn delicious.  Every once in awhile my dad would fry slices up and serve em with biscuits for breakfast and that was good too.  That's about the total of my experience with spam. 

 

We have a butcher shop on the northside and their bologna is awesome.  Paulina Meat Market - it's the only bologna that I'll eat.  Never been into any other canned meat product - not even canned sardines or seafood - though I have progressed to using canned sardines in cooking and canned crabmeat when necessary.

 

 




#1498100 Growing/selling super hots on the side

Posted by SmokenFire on 12 October 2017 - 10:41 AM

He talked about doing Tomato's and other vegetables to sell at the farmers market.  IMO that market is saturated and you can buy all that stuff at the grocery store.  His other product is fairly unique so doing something else that is unique is what were looking to get into.

 

5k super hot plants are way too many imo.  In my experience supers take the longest to mature/fruit - I will germinate in late Feb and won't get ripe pods until mid to the end of Sept and I'm in zone 5a.  180-200+ days from them hitting the dirt.  

 

You'll plant out and then wait till the end of summer and then have all the pods coming in at the same time.  You're going to need to sell/ship them quickly before they go bad.  One super goes a long way so few people are going to buy pounds or large quantities.  You can offset some spoilage by dehydrating a good amount of peppers - and then sell those off little by little - but still not going to be the volume you'll need to make it all highly profitable.

 

Also think you're underestimating the market for tomatoes and fresh vegetables.  Sure you can buy tomatoes and vegetables at the grocery store, but many times those were picked green and ripen in shipping.  The taste of an heirloom tomato - grown without regard to shipping by rail - is so much better than anything you buy at the store.  Not to mention what commercial agriculture is sprayed with before it gets to market.

 

If your buddy is already ag and has a free acre I'd suggest cutting that land up into heirloom and hard to find varieties of tomatoes, cukes, squash, radish, beans, greens, eggplants, broccoli/cauliflower, hell even some potatoes if you want in addition to some peppers.  Only thing I'd avoid is corn because yields are small and they take up a lot of space.  

 

Correctly planted that space can start yielding radish, lettuce and greens in March & April, then beans/squash/greens in May & June, tomatoes, cukes, eggplants, peppers and brassica in July through the end of the summer.  That type of addition to his ag biz for farmers markets would be the better option that solely planting super hots.  Just my opinion.  :)

 

And really - check out veronica cauliflower.  People go NUTS for this at our local farmers markets. 

 

05069-pk-p1.jpg




#1497965 Everything Fried

Posted by SmokenFire on 11 October 2017 - 04:41 PM

You skin small channel catfish and fry them whole. Head removed, skinned and gutted. Leave the tail...it tastes like a tater chip :D

 

Nothing over 2lbs and closer to a pound works great. Cornmeal and flour based breading...even Andy's isnt bad.

 

That's how my mother made them when we were little.  I make it a couple times a year since we don't fry often but it's a superb dish that recalls my childhood.  :)