Recent content by portveyn

I could have seen it on some winemaking forum too, it was a while ago 😛 But the Pizzamaking forum will be handy as I'm into calzones baking now, and lets-make-sausage and smokingmeat both look sufficient. Thanks! Will try these out. I also found https://forum.sausagemaking.org/ which looks old...

Got 350ml tabasco as a gift and using it heavily now 😛

Hi Everyone! Can you recommend a good Sausage Making forum? With basic techniques and proven recipes? I think I found a link to such forum here many years ago, but can't locate it now. Getting a meat grinder soon :bday: Thanks, Alex

1. Italian 2. Italian 3. Italian 4. American (Italian Sub! Fried Pickles! Chicken Fried Steak! Spaghettios!) 5. Soups from all around the world

Hi everyone. Got that large bottle kicking around and can't find a use for it. It's not a proper hot sauce on it's own: too sour and lacks the heat. Any idea what to do? Marinade something in it? Strange that Melinda makes that now, they must be aiming for other customers, not me :)

Very hot, but not deadly. Tastes like Scorpion pepper. Tabasco did a good job I think.

Well :P

Merry Christmas from Poland!

Happy BDay!

Woo-hoo! With some white wine vinegar added it tastes delish! :)

Thank you guys!   It did spread more and now definitely looks like the kahm yeast. Also smells & tastes good and ready! The sauce will be bottled today. A kitchen scale and a pH meter are on my shopping list, I just keep moving a lot lately, can't settle :D

  I have added lots of salt, but didn't count how much. No pH meter here too :)

Howdy!   The mash smells nice and well-fermented, but has white stuff on it, plz take a look at the picture. Is it fine to make a sauce from??!!  :confused:  :tear: