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  1. Chili Monsta

    Any ol' whey?

    I use plain Greek style non fat. I harvest approximately 8-10 TBS per quart, and the remaining yogurt makes a great seasoned spread or salad topping. And like BB-81 said.....regardless of thew brand,style  or fat content......make sure it has "live active cultures". CM
  2. Chili Monsta

    tutorial Chile pepper weights, measures, and other things

    Nicely done SL.... I second BB-81's  motion for being Pinned !! CM
  3. Chili Monsta

    fermenting Dead Ferment?

    If it were me...(and that's my personal criteria) ....i'd let it ride...wait and see. Tinkering with things this far down the road makes me anxious. But...You could very well still be successful... Worst case is to walk away with lessons learned for the next time.. But that's just me. CM
  4. Chili Monsta

    Sweet Chili Sauce

    I've used both when canning. Not sure what you mean about a skin forming...but I've not experienced anything like that. BUT...I would use them sparingly. Especially the arrowroot...its got a pretty hefty thickening power going. CM
  5. Chili Monsta

    fermenting Dead Ferment?

    FJ... The carbs don't have to be sugar...you can use high carb foods like carrots, fruits(mango...pineapple....)..honey...agave nectar... The cooler temps just slows the process... Check out some fermenting web sites....there's a bunch of info out there...and yes....don't give up. CM
  6. Chili Monsta

    fermenting Dead Ferment?

    Farmer...IMO.....and that of the general veggie fermenting crowd...you've got to supply the ferment with enough carbs-starches-sugar to feed them...that how the LAB creates co2 and lactic acid...which is the preservative created by the process. The "bubbling" action is quite aggressive at the...
  7. Chili Monsta

    fermenting first ferment questions

    Over the years I've tried most all of them ...Cabbage leaves is my answer.. http://thehotpepper.com/topic/48120-ferment-questions/?p=1022661   CM
  8. Chili Monsta

    fermenting first ferment questions

    Great response to Jeff  BB81....all around !! This one should be book marked as a keeper. A tip of the hat to you my friend.... CM
  9. Chili Monsta

    tutorial Why Your Ferment Grew Mold, What to Do,and How to Prevent It

    Amazingly enough....it takes monumental sub zero temps to kill the LAB bacteria...(but boiling kills them)...go forth and ferment with that stock from the freezer !!! CM
  10. Chili Monsta

    Sweet Chili Sauce

    I've used cornstarch, xanthum gum, and arrowroot.to thicken sauces(both sweet and regular) and I like arrowroot the best...by far. Mainly because it has little or no influence on the flavor and has much more thickening quality than the others, so I use less. CM
  11. Chili Monsta

    fermenting Dead Ferment?

    I agree with RM...as I've had the same "slow in the beginning" experience many times. Just be patient and let mother nature do her thing.   And BTW...I'm sorta confused about your info regarding the use of a starter. A successful vegetable fermentation requires an anaerobic environment, all any...
  12. Chili Monsta

    fermenting first ferment questions

    Greetings Jeff, Ditto on BB-81's comments regarding Vodka. Enjoy a shot or two while preparing your ferment...but its not necessary in the airlock. I happen to use distilled water in mine, but that's probably unnecessary as well, considering the chlorine  found in tap water evaporates in a day...
  13. Chili Monsta

    tutorial Making some puree today...will post pics of the process....it's easy....

      You've come through yet again AJ....another great resource-reference to help guide one down the path of success.  A tip of the hat to you Sir. CM
  14. Chili Monsta

    Happy Birthday, Spicy Chicken

    Enjoy "your" special day Jeff ! Best wishes CM
  15. Chili Monsta

    drying Dehydrating Peppers

    The cutter assembly on the blender is the same size and threads as a regular sized mason jar(or Ball,Kerr or some mayonnaise, condiments jars)  Once I finish grinding the powder, I transfer it to an air tight storage container. Cutter/blade assy from blender   Installed in quart jar   Here are...
  16. Chili Monsta

    drying Dehydrating Peppers

    I tried and then quit using coffee grinders because of the small amount of peppers I could grind at one time and the hassle of fine dust that always leaks out when grinding.  Then I discovered that I already had the "perfect"  pepper grinding appliance.  I wish I had the $$ back that I blew on...
  17. Chili Monsta

    food Infused salt-Southwestern blend

    My( 20 year old) dehydrator doesn't have a variable temp control. But I have measured it with a temp probe at 148 degrees. I really enjoyed the salt this morning on a western omelet...topped with some recently fermented salsa. CM
  18. Chili Monsta

    food Infused salt-Southwestern blend

     Hey BB81, The salt dried completely after around 2 hours in the dehydrator. I tried a small sampling on some grilled chicken tenders and thoroughly enjoyed the citrus flavor. The heat and cilantro was just about right for me. I am excited with the results, and expect it could improve even more...
  19. Chili Monsta

    food Infused salt-Southwestern blend

    After reading a few recent posts on infused salt, I did a little research and figured I'd give it a go.   I just want to start out simple and basic to determine if my methods work out....and since I really like southwestern cuisine and seasonings, .....       I chose to experiment with...
  20. Chili Monsta

    Will this work? Feel free to laugh if it's a stupid idea lol

    You could clone it pretty easily.... CM
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