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I am sure Florida shares the same opinion, especially the way the post Teblow era has started. ME, I think he is right where he belongs. :lol: After putting up nearly 200 yards in 9 min on saturday before bruising his knee, I would have loved to see what he would have done if he would have...

AJ, that was a good game on Saturday. I actually thought S.C was going to get you guys, but Garcia acted like himself and gave the game away. They will continue to be mediocre as long as he is there. No ball security at all. After 2 close games like that (1 of which was a gift after a...

I know that Franks Red Hot and Tobasco ferment there peppers to make the sauce with will soften them up and allow them to be blended into a consistant sauce. Not sure about the Louisiana though. Either way, cooking down all the ingredients together then blending them will get a good...

The bath is needed to seal the jars as well as kill any bacteria and molds that are in the salsa. Even after boiling the jars and the salsa, I never presume to get all especially since after boiling them both, they are exposed to the air which could introduce new nasties to the food to multiply...

The difference is just the jars. A cooker is just that, a large pot that you can pressurize and cook at a higher temp, while a canner is for sealing the jars and killing the nasties inside it. My pressure canner can double as a pressure cooker, as most probably can, but I have never used it as...

I agree that the pressure COOKER will kill the same as the BWB and does not replace the hot water bath, which is needed to seal the jars. And the lower the Ph, the longer the shelf life after it is opened, but with a pressure CANNER, you can process all foods regardless of the Ph and get it...

I would. I add a lot of extra water the way I do it, so I will blend it again and boil down to the consistancy I want then bottle it. jacob

You only have to add the hooch once. It should start to bubble in a few days and will stop in about 4-6 weeks. Leaving it longer than that will not hurt anything as the Ph will be pretty low at that point. When I tested this last batch, it was at 3.3 after about 6 weeks or so. Also, by...

After the sourdough starter is ready and starts bubbling, prepare your mash with the ingredients you want then add a tbsp or so of the hooch (liquid that seperated) to a seperate container with your mash. jacob

I don't like the taste of vinegar in the salsa myself, so I use lemon juice. Lemon or lime juice are also more acidic than vinegar as well. I like my salsa chunky, hot and a little tart as well. I use a little over 1 cup of lemon juice per 6 pint batch to counteract the sweetness of the...

It is actually better to ferment the garlic, onions, carrots, some even put apples and other fruits or celery along with the peppers. It will get everything down to the appropriate Ph without needed any additional acid source. If you add it later, it will raise the Ph and you will need to...

That looks just like the Jonah's I got growing. Great pod and very hot. The ButchT scorpion is the worst. When I tried it, I lost my sense of taste for the rest of the day and had blisters on my lips the next day. A truly nuclear pod considering I only ate a tiny sliver. jacob

WOW! Beautiful pics as always. Oh what I would give to have access to such wonderful varieties. Thanks for sharing with us. Also looks like the C. Parvifolium I got from fatalii is quite different as well. It was suspected to not be the real deal.

Nice score! Beautiful pods indeed. I agree the red fatalii and primo looks switched. jacob

The yeast in the sourdough starter feeds off of the carbs in the flour. The cold in the fridge will slow them down a lot, but it still needs to be replenished every now and again. But every week or 2 should be fine. I do it about every 2 weeks, and still see some bubbling starting in the...

IMO fermenting is a way to get away from using vinegar. If done properly, you get the Ph down as low as vinegar and get a mellower flavor than vinegar. If you do not have a starter like kefir or sourdough hooch (yeast), I know some people use nappa cabbage to top the mash as it ferment easily...

Been there, done that. Had a butchT scorp I pulled the seeds out of. Just one pod, didn't think too much of it. Washed my hands several times in the hour before dinner. Thought I got all the oil off. Picked up a corn on the cob and gave it to my 2 year old daughter. After a couple of...

I have a batch of pepper mash going right now. 1 quart using caribbean red and 2 pints using a mix of yellow CARDI and fatalii. Been sitting for about 6 weeks now. I added peppers, a little bit of salt, onions, garlic, carrots, and tomato. I used sourdough hooch as a started and put the mix...

I've got 2 plants. I looks just like my fatalii, the other looks like what patrick has pictured above. Both plants were quite productive. jacob

I always get a perk from the plants with rain water, not with tap water. Tap water works, but rain water is better for the plants, and free too. Not a huge cost with tap water especially for only a few plants, but free is always better. jacob