Recent content by salsalady

Tink~ that spud story is funny!:lol:

A couple childhood stories... Mom would try to cook different things, i guess just trying to make sure us kids had exposure to lots of different things. I think they had one of those...you must eat 2 bites...rules. I would eat most things. Broccoli, brussel sprouts, liver, rabbit, tolerate...

One recipe i did that I think turned out awesome was..... I did a ferment of red jalapeno, garlic, onion, salt....It fermented for ...I Think....60 days. Then I took the same amount of FRESH red jalapeno, garlic, onion as was used in the original ferment, mixed with the ferment, blendered the...

We could have a whole section of Drunken Chef.....which was most TDs without the video for me. :lol: Not sure there should be Tales From The Loo videos......:eek:

Wow! That looks pretty good for 122 years old! ;) :lol: I've heard it described as aged instead of fermented. 🤷 the taste to me has kind of a fermented flavor which i dont particularly care for. Good thing i am stocked up on as many bottles as i will need in the near (or far) future......0.

AJ, i have some jars also that old. Just shake 'em up. All good.... Boss, i made note of those growers, might be in the market in the fall.....thanks for posting.

Might have been inspired by an Aussie, but AJ set the bar and the pictorial sealed it.

AJ!!!! Amigo!!!! Wow, I am sooo happy to hear from you!!! Check your messages.....in a few minutes....lol... This recipe has been linked quite a few times to new members. It always gets rave reviews. SL

Hey, maybe not too late! If they are just now looking for growers, maybe it is for next season? Siccy, apply and post back info! You would be a great cast member.

I just received this call for applicants for a TV show looking for hot pepper growers. https://jscasting.com/hot-pepper-competition-show/ Hmm...might be fun.... I'll also post in the Growing forum, Boss, delete if inappropriate... SL Hey there growers! I just got this call for applicants...

12 weeks ....wow...but i can believe it. Who knows how far behind they might of gotten with lock downs and such. Keep looking. It has been a while since i had a process done.

Never heard of that. That is the point of a process authority. They should be able to make determinations on everything from refrigerated salad dressings (which contain a significant amount of oil...) to shelf stable salad dressings to garlic in oil....you get the idea.... Move on to another...

It's yellow.....that counts, right?

I use university nebraska Lincoln with very positive experiences. https://fpc.unl.edu/lab_services Services listed include labeling compliance. Others have reported good experiences with Cornell Univ back east. I tried using WSU 15+ years ago and had terrible experiences...(plural). With a...

If using a copacker, their licensing should cover all processing. You show up, load the cases in your vehicle and off you go. You should have business insurance for selling a food product. If using a copacker, it is a bit nebulous who would approve the label. I would see if the process...