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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

oldsalty

Member Since 30 Jul 2014
Offline Last Active Sep 20 2017 02:31 PM

#1492810 [Sep 18] What are you working on this week?

Posted by oldsalty on 20 September 2017 - 02:31 PM

Restoring my life after HARVEY.  Eye came right through my garden.  What a mess.  My greenhouse/cover etc all ripped up and frames partially busted.   I can fix it though.   Just digging out my home and compound of the uprooted trees, brush, and muck has kept me busy last few weeks.  Lots to go.  All 300 feet of fences down.  Will wait til cooler weather to even begin that. Yeh we officially had 137MPH winds here.  I got the hell out!!   Went through Celia in 1970.....lesson learned !

 

My Venezuelan crop Jobito,& Margareteno  were severely beaten, crushed, smashed, but I have nursed 6 plants back to life I hope to overwinter for next Spring go round.

 

Oh my,  the World is so BIG at the business end of a rake, shovel, any tool...etc etc infinitum.....I trudge on !

 

 

ETA:   Oh my, I may have posted in wrong thread...   All it took for me was to see title  "What are you working on this week.....Mods please feel free to move this...Just dropped by after being away and was eager to  finally make a post....LOL    TIA

Wow i'm so glad to hear you are safe Streamer. I hope your family and friends are as well. So sorry to see you took a direct hit. Is your home ok ? Hate fencing a job for the cooler weather for sure. Glad you got the hell out of there. So many try to ride it out if its a big one. Have survived a few myself i to would have left. Better a car ride then a hearse. 

If you would like to post more i have a thread in the lounge for all Irma and Harvey people who were caught by these horrible storms can post there condition and see how other members have faired. 

Please check it out and post any further details or if you need any help. Or can help others. Again so glad you are doing better. 




#1492797 Football season kickoff

Posted by oldsalty on 20 September 2017 - 01:45 PM

 

Smoke are you at a loss for words my Brother ??? hahahaha




#1492796 A few questions about sanitation and shelf life.

Posted by oldsalty on 20 September 2017 - 01:43 PM

That's a great idea on using juice instead of water!

 

Thank you for your responses, you've been a great help

That's are Salsalady One of the best !!  :)




#1492794 t0mato's trials

Posted by oldsalty on 20 September 2017 - 01:41 PM

This curry is righteous.

I was too lazy to cook rice. After a long, wet, and cold day this is a perfect meal.

attachicon.gifIMG_4778.JPG

Wow that looks sssssoooooooooo good my Brother to hot here yet but when the cold weather hits us that ones going in the pot. This and D3's mushroom soup !!!!




#1492793 Lock n Lock Ferment Storage Container

Posted by oldsalty on 20 September 2017 - 01:38 PM

It is made out of plastic, so I personally would not use it. If it was glass, I would give it a try.

I'm with Brother 10 on this one. Some are ok with plastic but myself prefer glass. :) Many easy fermenting caps that are all in one for most sizes of glass canning jars like ball. None are to cheap but work well with ease of use. Most only ferment 1 to 5 jars at a time so the expense is not much of a factor. I'm sure some of the gang will be able to help with links to those. Keep us posted and let us know what you decide. :)




#1492789 Hello from the UK

Posted by oldsalty on 20 September 2017 - 01:28 PM

Hi Elfeen and welcome aboard ship mate  :) Just go over to the growers thread and you'll get all the help you need and more. The growing community here are the best of the best and will help you find the answer to all your questions. So stop lurking and start posting lots of fun to be had and Many GREAT FRIENDS TO BE FOUND :)  Lets here some recipes or jump over to the lounge just to bs. Iif beer and spirits are your thing our gang is second to none you can't help but have fun with that crew. Making hot sauce check out the fermentation gang with our fearless leader and resident expert RocketMan hahaha  so many chili's so little time to make everything you'll find here. So don't be shy say hi to all and have a ball!!  :) 

And don't forget about our vendors here at THP none better anywhere. No peace of mind better than buying from friends and soon you'll have more than you can count on both hands and feet haha. And many award winning sauce makers here from local to Nation wide. Check out Salsa Lady or Lucky Dog, Sicman, AJdrew and on and on and on lots to see and do.

Sorry so long winded but once you get in and meet the incredible people here you'll see why. 

Cheers my friend

Murrells inlet SC




#1491348 pH levels OK?

Posted by oldsalty on 14 September 2017 - 06:22 AM

No test strips unless you are only trying this a couple of times. As brother smoke pointed out if your going to be in the game then buy the right equipment. :)




#1491077 [Sep 11] What are you working on this week?

Posted by oldsalty on 13 September 2017 - 08:13 AM

Nice CJ-7 what year? I like the use of an outboard motor as a side view. :P

Haha yep that outboard is for the back of the jeep in case of flooding. :)

The Jeep i bought new in 1978 it was a renegade. It has custom built 304 v8 AMC motor. Has dana 44's from international harvester. Tow woods drive shafts. custom 4:1 transfer case. It also has detroit locker in the rear. and power lock front. 4:11 gears. Turbo 400 custom built transmission. 33 x 12.5 mud king tires. Many custom body parts going on and full cage. Raptor bed liner charcoal metalic paint custom tailgate from 66 cj5. Corbeau racing seats. This jeep is a beast off road. Will post as i go along. :)

My first vehicle iv'e owned many jeeps including willy's CJ5's And a few FSJ's More than 20 different vehicles all jeep through out my life besides chili's this is my other true addiction :)




#1491073 How can I tone down heat on Habanero ferment?

Posted by oldsalty on 13 September 2017 - 07:57 AM

 

 

do you add all of that to your ferment, or add some after? I'm trying to use what I've got on hand, I forgot I have sweet potatoes as well. So would you roast your garlic, steam your potatoes, etc beforehand, and add all of that to your ferment jar with the honey? Or is there a reason you would want to add some of those ingredients after instead? I would think the sugars would all be good for the ferment, but talking about sweet potatoes and roasted garlic.. can you ferment cooked veg?

Ok the add in are after fermenting i never use cooked veg in my fermenting mash. No you don't have to use all of what i suggested. As for your root veg yes roast them all potato garlic onion carrot this roasting process releases natural sugars to help sweeten your final product. Again don't cook your veg for the mash no need. And adding fruit to your ferment during fermentation will add fruit flavor but no sweetness fermenting eats the sugars and leave the flavor profile behind.

Adding rasted veg to your sauce adds flavor as well as sweetens the sauce if you like a strong roasted garlic flavor lets say you would add after fermenting. If you want a more raw garlic flavor you woould add raw garlic to ferment mash before fermenting. And no add honey after fermenting to sweeten as i said earlier you would get honey flavor if you add while fermenting but no sweetnes as the fermentation process removes the sugars eats them up so just the flavor Profile remains. It all depends on what you want the finished product to taste like i often add sun dried tomatoes to my ferment while fermenting to add that rich tomatoe flavor taste totally different than adding after fermenting. If you try this get sun dried tomatoes that are not kept in oil. Oil not good for fermentation process. Hope this helps my friend.




#1490917 [Sep 11] What are you working on this week?

Posted by oldsalty on 12 September 2017 - 03:47 PM

1482509126280.jpg my baby.




#1490889 How can I tone down heat on Habanero ferment?

Posted by oldsalty on 12 September 2017 - 03:21 PM

Haha as the boss and DF pointed out :)




#1490888 How can I tone down heat on Habanero ferment?

Posted by oldsalty on 12 September 2017 - 03:20 PM

 

I will definitely process it after fermenting the mash to turn it into a sauce, if that's what you're suggesting. I don't intend on leaving it as a mash. Probably Vitamix and strain.

 

How does regular sugar work for a ferment.. good or bad idea? I know the bacteria likes sugars but I usually hear about natural sugars, not added sugar itself. I also wonder if a banana might be a welcome addition..?

After fermenting i break it down and used my finished ferment mixed with roasted garlic, carrots,onion, sweet potato, etc just roasting them brings out those great natural sugars and honey adds a lot of sweet in a small amount. Try using your ferment in multiple jars and add citrus and roasted veg make sure to weigh everything as you add so if one blows your mind you have it on paper for your next batch. Cheers Happy is the fermenting crew :)




#1490879 Chipotle Mash or Concentrate

Posted by oldsalty on 12 September 2017 - 03:11 PM

Call Tabasco, they actually sell their mashes.

wow i wonder what the min is hate to have to buy 300# of mash gonna be a long day of bottling. hehe




#1490342 Darth Charcoal

Posted by oldsalty on 10 September 2017 - 09:52 AM

hahaha Vader dogs vadar-grill-300x160.jpg another cool smoker  steampunk-r2d2-starwars-225x300.jpg




#1490337 BREAKFAST!!!

Posted by oldsalty on 10 September 2017 - 09:40 AM

     Breakfast today - the usual (scrambled eggs with American fries), with some blistered cherry tomatoes courtesy of my mom's garden. My wife and I have been seriously jonesing for those 'maters this summer. The hot sauce on the eggs is my owm fermented annuum sauce.

 

kkLBgoG.jpg

 

Wow perfect Sunday breakfast and toms like that one of my FAVS yummy. Cup a joe and i'm good to go!  :) Looks Great HM1 !!