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D3monic

Member Since 10 May 2014
Online Last Active Today, 08:51 AM

#1594266 D3 Pepper Products

Posted by D3monic on Yesterday, 02:58 PM

This green sauce was roasted tomatillos, jalapenos, red onion and garlic with el scorponero, reapers, serranos, bartlett pear, oregano and a few other things. I think either too much roasted garlic or jalapenos. I can't tell which is the off putting taste. Thinking garlic. maybe only roast the tomatillos in the future and see how it turns out.




#1594054 D3 Pepper Products

Posted by D3monic on 18 November 2018 - 10:39 PM

Note to self. Next time I make a verde to try sweeteners in it. Brown sugar, agave ect. 




#1594050 D3 Pepper Products

Posted by D3monic on 18 November 2018 - 10:05 PM

Playing in the kitchen again today. 

 

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The vinegar gang

 

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Green sauce attempt # 6?

 

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Attempt at a vinegar forward sauce

 

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Give them a few days to a week and see how they taste. The vinegar forward sauce would of been better without the roasted anything. 

 

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#1593712 MikeUSMC's Ferments (pic heavy)

Posted by D3monic on 16 November 2018 - 02:36 PM

it was clarified in a fb group today for me. It is water to salt ratio so say 94% water 6% salt ect. So thankfully I did that right...

 

I did the no no and opened the ferment today. Smells heavenly. Just the right amount of smokiness and sweet. The brine covers the peppers by over an inch. There was a super tiny spec of a stem or something at the water line that had a little fuzz to it. I sanitized a spoon and scooped it off. There was a little ring of dark skuz on the fermenter lid where it was in contact with the jar. I soaked a paper towel in sanitizer and wiped the lid and rim off really good (wasn't crusty or anything. Must of been the pepper juice when bottling). Finally the brine was really close to the top of the jar so I sanitized a 1/4 measure cup and dipped about half a cup out. Was tempted to taste it but didn't. Smells really good. Then before closing up I sprinkled some more probiotic into the ferment. Closed it up and used the little vacuum pump that came with the kit. Worked really well, pulled a bunch of co2 out from the peppers too. Threw the glove back over the jar so I can see if there's any co2 build up. 

 

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I should of taken a picture of the skuz and spec of mold but I don't feel like it was compromised in anyway by them. Didn't look anywhere near as gross as a lot of the pictures I see people posting on fb that everyone says is fine. 




#1593412 Making a new Garlic Sauce

Posted by D3monic on 14 November 2018 - 02:18 PM

I cut off the bottoms and throw into a big ball jar and shake the hell out of it. Skins fall right off


#1593288 MikeUSMC's Ferments (pic heavy)

Posted by D3monic on 13 November 2018 - 09:20 PM

Also, It hasnt been very clear. The % of salt used in brine. Is that to water weight or ingredients weight? Assumed it was water


#1593276 MikeUSMC's Ferments (pic heavy)

Posted by D3monic on 13 November 2018 - 08:29 PM

Can u amazon link the probiotic you use? Mines been going for a week and doesnt seem to have any action. Its got one those self ventilation lids but threw a powder free glove over it to see if it would balloon from off gas. Tempted to open it and add some more starter. Think I killed my first batch of starter because mash was still hot from heating it to kill any yeasts.

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#1593184 I always wanted to make... BOOM!

Posted by D3monic on 13 November 2018 - 10:50 AM

Ive never made duck but have been wanting to. Unfortunately...my wife is strongly against it

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#1592929 Coincidence or is there something to this?

Posted by D3monic on 11 November 2018 - 05:00 PM

Good ol' friend of mine  " 96STRAT " taught me , microwave  growing med.  and I  always keep my plants thirsty , and a good fan , so far been good for me ,     

 

Last two years i've boiled a pot of water, filled a 5 gal bucket with soil and dumped the water in and put a lid on for a bit. Kills everything in the soil... probably all the good stuff too but don't get any gnats. 




#1592887 Coincidence or is there something to this?

Posted by D3monic on 11 November 2018 - 03:00 PM

Soil drench with azamax has done wonders for me but Ill give worm castings a try this winter


#1592659 Hot Sauce as Xmas Gifts

Posted by D3monic on 10 November 2018 - 07:14 PM

I believe the common name for them is quadra bottles. Here's some I found on amazon.
https://www.amazon.c...l/dp/B00P1KC27S


They are fairly pricey but I ordered a 12 pack this morning to try out. I do like how OPs looks and agree they would make nice gifts


#1592632 WTB: Clavo Red pods

Posted by D3monic on 10 November 2018 - 04:40 PM

Nigels review of it indicated a burn that just radiated around top and under the tongue. Sounds fairly interesting.


#1592589 Hot Sauce as Xmas Gifts

Posted by D3monic on 10 November 2018 - 10:15 AM

Www.freemanandharding.co.uk


Oh darn. UK based.

Sauces look great especially in their packaging


#1592586 Hot Sauce as Xmas Gifts

Posted by D3monic on 10 November 2018 - 10:11 AM

It's my first year making hot sauce, and I've decided to give them as presents. I sourced 50 8oz glass sauce online online pretty cheap.

This is my red hot sauce: red long chillies, garlic, ginger, cardamom, and salt. Fermented in brine for 5 weeks. Mixed with cider vinegar, lemon, and red bell pepper.

I'm also making a hot scotch mango bonnet sauce (pics to follow).


Where you get the bottles?


#1592580 first real attempt at hot sauce, concerns re brine and airtightness

Posted by D3monic on 10 November 2018 - 09:33 AM

Vinegar probably impeding loctofermentation. Should just be brine for the ferment. Vinegar added at the end of process.