Recent content by Cellscape

Hi,   I'm just looking for some ideas to generate something that's maybe a little different from sauces I've made in the past.  Last year I fermented a bunch of chocolate habs, sweet potatoes, colored carrots, garlic, and yellow onions.  I smoked about half of the ingredients prior to fermenting...

Are any of the Jobito seeds circulating this year?  I would love to get some for less than 40$.

I burnt out three of Kitchen Aids finest and they had a great warranty but finally fired me.  I got a vitamix my mom had been praising for years.  Like the other gentleman above, I make half my meals in mine plus thick, heavy hummus from time to time.  It's great!  I like the simple manual...

Rocket man,   I did what you recommended and I know it's a matter of preference, but I feel like I have more of a puree or almost thick soup consistency because I didn't juice the carrots.  It still tastes delicious and should work, but I personally would prefer it more liquidy.  Anyway, I used...

Thanks guys!! I'm processing all this.     I don't think I need vinegar to balance the ph as they have been fermenting in whey for 3 months. I test it, but it's likely below 4   I am actually just as interested in adding a flavor that complements the chili as adding heat for the sake of heat...

would you juice, food process, or puree the carrots and onions?  I put the peppers themselves through a processor but I usually juice the carrots and onions.

I will be making chili.   My cousin has a farm with about 250 grass fed cows and pigs as well.  I will be helping him with the chili, but I already know he likes to keep it natural, simple, and beef based.  I don't want to try pry into his recipe too much, but I did make the chile powder to help...

Help me design a hot sauce for a chili cook off this weekend.   Here are the peppers I have been fermenting in whey separately since July:   yellow fatali chocolate fatali yellow CARDI lemon drop Aji red scotch bonnet Jamaican hot(chocolate) DeArbol   Here are ingredients I was considering:  ...

I've been a lot less careful than you guys throwing mine in a partially shaded patio where they receive about four hours of sun and then moving them to full sun in a week. So I noticed some bleeching/burn but they appear to be growing and overcoming. It helps that we have had a lot of rain and...

The cacao sounded strange to me at first. I've become rather obsessed with it lately for my green smoothies. Cacao in itself is a superfood packed full on antioxidants and energy not to mention it supposedly elevates the mood. It seems to be a little more common to see chocolate combined in...

Alright lets try this: the sauces are my typical Belize Habenero, Caribbean sauce with Mango and papaya, and the new one to the right. Had to post it to Facebook.

I took a picture and saved it on Desk top. What's the easiest way to import it? Anybody. The

Maybe tonight. I looked at it and it's more of a deep dark pumpkin colored orange with black specs. Maybe not so much purple. That did sound fun. What stands out most is really the flavor the passion fruit adds to it. Very tropical.

I thought about that, but I'm at work now. Maybe I can get one up later. It's a dark orange/purple(darker than my other sauces) with tiny black specs with are from the seeds. I'll try to get a picture up soon.

I took a trip to Puerto Rico and stayed on an Island called Vieques that used to be an old military base. Their was a delicious hot sauce circulating the island that more than helped make up for some of the moderately tasteful and over priced food we ate. It reminded me of a caribbean sauce I...