Recent content by Poopasaurous!

I'm on the one scale, but if I'm chowing down a super pod there is a lot of pain. The only pain I feel is while eating. Not the after math. I'm very lucky to not feel any other pain. No stomach or shatting pain.

The Cinder is awesome. Great flavor!

There is one batch still fermenting that I'll take pictures of. I put it in the fridge a couple weeks ago but need to process it. Ive got a few other sauces that are not ferments that I'll take pics of as well since people are finally bitching at me to buy my hot sauce. I'm almost out of 5 oz...

These sauces were amazing. Thought I'd let y'all know because it all gone. It has been flushed through my system into the never ending toilet flusher.

Nothing wrong with green peppers. A lot of them taste amazing.. if it's been on the plant long enough the flavor will be there. You have endless options even if it's just the green pepper taste. Fry em up with green mators!

Kimchi has it's own unique flavor and recommend that you try it out when possible. Thanks for that slaw recipe! I'll try it out next time I shop. I think I might do some drunk shopping and annoy some purdy women at the same time here soon.

Last batch Shit load of different peppers 1 sweet onion 1 purple onion 1 carrot 5 packs of garlic 1 small container of dried ginger 2 tbs chopped up chives 1 Crispen Apple 1/4 cup of local honey 55 g salt

I've got enough to do a couple more batches. I'm going to use garlic ,salt ,and peppers to keep it simple. Does a water brine make any difference? I'm assuming it's a safer way to ferment.

I don't know how you people that are married can do this. I've got seeds, containers, peppers all over the damn place! I'm hoping to get some fermenting recipes down because I like the process a lot better. It's extremely addicting and quicker than my normal way of making sauce. I'll keep...

Just started another with the same recipe but added a Crispen Apple,raisons, and an extra sweet onion. No potato or other fruits. All different peppers as well.

No airlock because I just have the widemouth pipe lids. I might switch it over to a wide mouth jar later to keep things safe.

See if this works...yea I separated red from yellow/orange color peppers

Here they are before the lids were put on....hopefully it works. I havent posted a photo on here in a few years. Damnit

I had some so I just threw one in. If these don't turn out good I can always change/add more ingredients to get it tolerable, but it smells amazing after a few days. The only thing I did wrong was blend straight salt instead of dissolving it in water. I don't know if that was a mistake.

I've made a lot of different hot sauces that I sell and give away locally, but just now started my first ferment. I used over 20 different kind of peppers from medium to extreme heat 1 onion 1 kiwi 1 carrot 1 small pineapple 1 sweet potato A lot of garlic 1 splash of liquid probiotic called...