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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

tctenten

Member Since 13 May 2014
Offline Last Active Mar 27 2018 05:13 PM

#1540192 Top of fermentation turning dark

Posted by tctenten on 25 March 2018 - 02:17 PM

My guess...oxidation.


#1539903 Sandwich of the Month

Posted by tctenten on 24 March 2018 - 09:04 AM

http://www.foxnews.c...sandwiches.html


Hmmm. Maybe she will make a ruling on quesadillas next.


:rofl: :rofl: :rofl:


#1539740 When do you like to transplant?

Posted by tctenten on 23 March 2018 - 02:32 PM

Do you start your plants in small 72 cell inserts or larger pots? I use to start all me seeds in 4 inch pots but since I'm growing on a large scale now and to save space, i keep them them in the small cells as long as possible before transplanting into a 4 inch pot.


Yes. I start them in small 72 cell inserts, then transfer to 4 inch square pots until plant out.


#1539602 When do you like to transplant?

Posted by tctenten on 22 March 2018 - 09:51 PM

As soon as the weather permits. Early May for me and by that time, most of the plants will be close to being root bound.


#1539578 The Count's Drunken Adventures In The Kitchen

Posted by tctenten on 22 March 2018 - 07:08 PM

That paste does sound good. Nice looking plate.


#1539312 2018 - The Farm

Posted by tctenten on 21 March 2018 - 06:57 PM

Chicago is in the same grouping as another country? Lol


Pretty much...I think D3 refers to it as Shitcago.

As an occasional visitor I don't think it is that bad.


#1538941 2018 - The Farm

Posted by tctenten on 19 March 2018 - 07:12 PM

I sent you seeds from NJ

But no Bonnie Cayenne. I sent mostly Aji's and different varieties of scotch bonnets.


#1538858 How to make sauce hotter???

Posted by tctenten on 19 March 2018 - 02:36 PM

giphy.gif


Damn...I can just feel the heat from that salt.


#1538857 MOA yellow sauce #1

Posted by tctenten on 19 March 2018 - 02:35 PM

http://thehotpepper....e-sauce-hotter/

Just for reference for you.


#1538856 MOA yellow sauce #1

Posted by tctenten on 19 March 2018 - 02:34 PM

I personally wouldn't add more salt, but an esteemed chef has told us that is what you do to make a sauce hotter.


#1538848 MOA yellow sauce #1

Posted by tctenten on 19 March 2018 - 01:58 PM

I like some ginger in there too.

I learned something new over the weekend, just add salt to make it hotter for the mechanics.


#1538675 The Last Great Pizza Thread

Posted by tctenten on 18 March 2018 - 05:02 PM

Been awhile....decided to make a Sicilian pie today. I do not have the proper pan for this, so I improvise with my CI skillets. So just pretend it is square.



D47FB4A6-E262-41C3-A4A1-2A1F6A658916.jpeg

M09F1D261-C5E1-453A-AB69-6DC9258A41D1.jpeg

DB1834F4-DF08-4A02-A6B7-B5814206901C.jpeg

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Pretty damn good. Nice crunchy crust, cooked it a tad to long, but there was no burnt taste. The dough was light and airy.


#1538465 How to make sauce hotter???

Posted by tctenten on 17 March 2018 - 10:15 PM

Salt increases heat to some degree. I never add salt (beyond the required for ferment etc.) until the last so that I can fine tune the heat. 


Could be one of the funniest posts I have ever read here. Thank you for making me laugh.


#1538448 How to make sauce hotter???

Posted by tctenten on 17 March 2018 - 08:55 PM

 
WHAT???!!!


Has to be f'ing with you.


#1537058 Best Ant Killer

Posted by tctenten on 12 March 2018 - 05:55 AM

Borax and sugar.