Recent content by Katrina

  1. Katrina

    RocketMans Theriac

    Hey Bill... you have my shipping address?   ;)   I am sure you already know this but MOST water will cause the garlic to turn blue or green. If you use distilled this won't be an issue  :)   Kat
  2. Katrina

    Roasted Jalapeno and Sriracha

    that's what I would do   :)   You can look back at 99% of my sauce posts and they are all a ferment of peppers and garlic   :)   Whenever you hear talk of a product having "complexity" or "depth of flavor" it's almost always fermented!   Soy sauce, beer, wine etc.
  3. Katrina

    SERIOUSLY the best sauce I have ever tasted!

    Looks like I'll need to make this one again this year!  :)
  4. Katrina

    consistency How to thicken a sauce?

    If you are looking to preserve the "probiotic" nature of it, and want to avoid heat............   Cook some peeled, cored apples and carrots til SOFT.   Let them cool   Add your ferment to a GOOD blender (I use a vitamix)   Turn switch to super-fast-crazy-turbo speed   Incrementally add some...
  5. Katrina

    Roasted Jalapeno and Sriracha

    I ferment ALL of my sauces now... I could never go back  :)
  6. Katrina

    Fatali Puree

    I'd punch a baby for a jar of that magic !!!
  7. Katrina

    Roasted Jalapeno and Sriracha

    I'll put my 0.02 in here... if you want a REAL delicious Sriracha , you need to ferment it.... just sayin  :)
  8. Katrina

    RocketMan's 2013 Brewer's Sauce

    ME WANT !!!!!!!!!!!!!!!!!!!
  9. Katrina

    Datil

    can I move in with you?
  10. Katrina

    Oven Ribs & Kimchee

    Pack that kimchee in those jars nice and TIGHT! :)
  11. Katrina

    Best Tasting Superhot?

    I think Datils have amazing fruity/hab flavor but I don't consider them a "super-hot". I can line up 6 of them on a hot dog, no problem, but ONE 7 makes me wanna cry!
  12. Katrina

    sauerkraut liquid as starter

    I only use my homemade kraut juice :)
  13. Katrina

    fermenting About to start first fermentation, opinions on pepper mix

    After fermentation you really don't have any apple "flavor" per se'. (unless you use a LOT) I just mince one or two and allow the sugars in the apple to assist the fermentation process. Just like Sour Kraut doesn't really taste like cabbage. The lime goes in AFTER as an acidifier with flavor :)
  14. Katrina

    fermenting About to start first fermentation, opinions on pepper mix

    LOL... you been reading MY recipes?! ;) I have been known to use a 50/50 ratio of peppers and garlic, then carrot, and MAYBE and apple! http://thehotpepper.com/topic/33918-this-isnt-even-edible/#entry689726
  15. Katrina

    fermenting About to start first fermentation, opinions on pepper mix

    I have fermented separately and then combined but if you are planning that I would just process, and ferment that all together. I like a pure hab, or fatalli, or Datil sauce, but adding other peppers altho not adding much heat will still add different levels of flavor and complexity. What else...
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