Search results

Actually, I discovered that most restaurants that serve pickles have them delivered in 5 gallon food grade buckets. I have about 20 or so that are a bright yellow and a few white, that came from a couple local Italian eateries. Considering the temps you live with in Louisiana, (I lived in the...

I have found many excellent recipes in the "Red Hot Recipes" forum, and with a little tweeking here and there to fit my preferences, several have become standards at my house. (sub forum: Sauces/Salsa's- Apps/Meals-Other)   I just checked and there are currently 959 topics. CM

That really looks nice.....and sounds very tasty. CM

I agree with this response from AaronTT 100%. Don't panic by the lack of "bubbling"....if you've followed all the proper steps, it highly likely that all is well inside the ferment vessel. Case in point....i just finished a ferment (using "airlocks") that never had any noticeable bubbling...

The pH test came in at a 3.5, and the Datil pepper heat around a 6.   The ingredients still have some body which I think contributes to the texture. I drizzled in a small amount of agave nectar, and served it as a garnish with a bowl of my Green Monsta Chili. And oh, what a feast we had...

>>>>>>>>>>>>>UPDATE<<<<<<<<<<<<< Its been a week since the container was sealed and placed in our pie safe. And after a few days of minimal activity, things are really hopping now. Lots of bubbles forming and continuously moving up through the mash. I plan to let things go about 3 more days...

>>>>>>>>>>>UPDATE<<<<<<<<<<<<<<<< As of around noon today Its been 4 days since I sealed the jars of salsa. Since then I've gently twisted and turned the jars to coax the trapped gas bubbles to release. Even though there's still a few bubbles trapped, the activity has slowed down and the mixture...

I like your whey of thinking.

Nice looking set up turbo.....looks like you're well on your "whey".... I also use Greek yogurt to harvest whey most of the time. Mainly because I like the "cream cheese like" consistency after the whey is drained off. And oddly enough, I get almost the same amount of whey from a quart of Greek...

Greetings Alden, I have also used this sauce on ice cream...frozen yogurt. But the habitual growth of my mid section and backside limits the amount of such things very often.   Most of the time I use it as a salad dressing..on a mixed garden greens. I got the idea from a spinach salad recipe...

Welcome to the fermenting "village"...be warned....its habit forming, and will result in you begging your significant other for more space in the fridge dedicated to your concoctions. CM

I used to live in Massachusetts, and saw the bogs on several occasions,but somehow my little brain never considered cranberry bogs in Russia. That being said....one of my regular cocktails while living in Ma., was called a "Cape Codder" ....cranberry juice and Vodka, with a twist of lemon(or...

Cool...I have a quart baggie full of cranberries that I dehydrated a few months back....I'll have to give them a try very soon.Always looking for a new flavor twist. Thanks for the input and sharing your experience. CM

Greetings Chili freak, Thanks for the smoking input. Your technique sounds like a winner to me, and the cheesecloth really make sense! I agree that if the pods I'm smoking are going into a cooked sauce, I don't care how greasy that become because I'm really just cooking them anyway. But I really...

Were the cranberries fresh or dried? I've not tried them before....don't know why...because I eat them frequently in the fall and winter. The juniper berries I use are dried and I pick them up at a health food store. I use 5 or 6 in a half gallon of kraut and the flavor, while clearly...

I have two 5 shelf dehydrators that are both going non stop throughout  harvest  time. One of them is at least 10 years old. the other around 5. I imagine together they have been used to dry at least a couple hundred pounds of pods (dried weight). As long as I continue to grow peppers, if and...

Greetings parker49, I like to use the fresh stuff when fermenting as it introduces more of the lacto bacteria to the ferment. Through the number of batches I've made, I like the mango nectar when cooking the sauce as the sweetness seems to mellow out the tartness of the vinegar more than the...

 I have two different recipes for this "summertime" sauce. One is for a fermented and the other for a cooked sauce. I prefer the fermented recipe, but am very fond of both, as are several friends and family members  who I share it with all summer. For those times when I need some on short...

I use mine on salad greens most of the time....or as a healthy sort of desert mixed in with plain yogurt (which I have an abundance of after I harvest the whey)...but it also goes great as a topping on vanilla ice cream. CM

greetings turbo, Your choice of ingredients sounds tasty, i really like the combination of strawberries and mango. One thing though, the heat of the roasting process will most likely kill the bacteria found on the peppers themselves. I'm not sure what fermenting method you are planning to...