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AaronTT

Member Since 11 Jun 2014
Offline Last Active Yesterday, 01:01 PM

Posts I've Made

In Topic: Hunting peppers in Guadeloupe (Caribbean/West Indies)

13 February 2018 - 07:11 PM

If you want the goods, you have to get in with the locals. Have a good time, let loose, and take St. Lucia's motto: no pressure, no problem.Trust me, this is the most fruitful way.  


In Topic: My friendly new employee

19 January 2018 - 09:01 PM

I do feel for you all in the frigid areas. I am not happy to go out in 35f, much less lower... Then in the morning after a night time low of 29F.. I'm like cursing under my lips, son of a b.... my mango trees, damn my mangoes. ...screw this, no more.  Bastards. No more. 


In Topic: My friendly new employee

08 January 2018 - 02:08 AM

Yep, us Floridians hate the cold, and we will bitch about 35 degrees, but we can kick the shit out of others when it comes to handling the heat. I see a lot of people  coming from up north to Florida complaining about 85 degrees with 100 percent humidity, and I laugh. To me that is a cake walk. Try 95-100 degrees with a 100 percent humidity, and doing hard farm work. I can always tell someone from up north, because they start sweating like a pig walking from their car to their house, lol. So indeed it does go both ways. At least I can put on more layers and handle the cold, while the northerners are all about ready to have a heat stroke, while I am hardly sweating. lol.  


In Topic: Stopping the fermentation

08 January 2018 - 01:52 AM

A boil WILL stop fermentation completely. It literally kills the very organisms responsible for the fermentation, which are susceptible to heat as mentioned already. I have done count less fermentations, and the only way to continue the process is to reintroduce some form of bacteria after the sauce has cooled. I have done just that with experiments. In fact, that is one of my favorite tricks I use in fermenting sauces. I ferment for several months, then strain out some of the cloudy liquid. The rest I boil, then put it back into the food processor, to fully liquify. After it has cooled, I reintroduce the bacteria to the sauce for health purposes.  


In Topic: Hello from Idaho

11 November 2017 - 10:58 AM

Welcome