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Moved to food Biz.

Moved to promotion.

Not sure there is that much more to add recipe wise. I hot packed the sauce at 185F and inverted for 15 minutes. pH was tested from cooled samples of the sauce until it was down to 3.7 The bottles were run through a high-temp dishwasher load the night before. And during the sauce making process...

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The ginger/peppers are still upfront but as everything has come together the tart cherry flavors are much more pronounced. As things have settled the ginger has taken over, masking most of the bourbon. For the next batch I think half the ginger would be perfect. Heat is still massive...with a...

Very nice :onfire: ...garlic should work well with that flavor profile. How is the consistency? My batch was close to a thin ketchup. -Peter

Capybara?

Thanks. It got much more complex after the first week as the flavors blended.

That looks so good...can't beat a true pizza oven. :cheers: -Peter

Closed.

Thanks, 1 page back ;) Friday nights pie. I agree, T.G.I. Fridays does suck.

Round 2 :fireball: Similar to Fridays but with zucchini and eggplant(aubergine) sauteed in EVOO and Chardonnay. http://farm9.staticflickr.com/8423/7723151552_1bb540556a_o.jpg << full size. (click on to zoom) For intimate examination Thin crust. mmmmmmm...

Locked until this is resolved.

Found it at a local restaurant supply store in 25kg bags (Antimo Caputo 00). I've seen it on amazon in smaller amounts...would be perfect with free shipping. Sauce is a mix of fresh local tomatoes, tomato puree, fresh/dry basil and oregano, garlic powder, salt and olive oil. Really simple...

Quick roasted veg family friendly pie.<< super hot powders added later. Dough. 500g bread flour/500g &lsquo;00&rsquo; Caputo 20g salt 6g dry yeast 650g water (or beer) Combine and mix till the dough pulls away from the sides. Rest for 15 minutes to allow the water to absorb. Knead for 5-6...

From the looks of it, you're the troll. I suggest you show respect to your fellow members, if you want to be a part of this community. -Peter

Closed. If you want to check your personal warn history or when they expire click on 'warning points' on your profile. If you have specific questions about the warning point system, feel free to PM me. This isn't a topic for public discussion. -Peter

The pods were all frozen and vacuum packed ^ in the first picture they were still defrosting. Definitely going to soak over night, next time around. Conserve some of this Bourbon. Not really sure. Maybe, 1/3 to 2/3cup brown sugar and 4-5 tablespoons of vinegar. Added both incrementally to...

As I posted pages ago. There is no need to add to this topic unless new issues arise. Every detail of the confusion/problems with the contest have already been discussed. -Peter