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  1. R

    First batch done

    Used a regular kitchen strainer then coffee filters. But I made the mash with. Peppers and salt brine. Not peppers and salt
  2. R

    First batch done

    Was good no for a jalepeno Tabasco style. My ghost pepper ferment is done. But didnt want to pop the seal until I decided what I wanted to do
  3. R

    First batch done

    Well good thing I kept the mash from the second batch. Added a little juice from the bland first. A little salt. And will recheck tonight
  4. R

    First batch done

    Yes I thought I was supposed to blend peppers. Strain. And viniger to taste.
  5. R

    First batch done

    First batches of chili verde sauce. Had almost no flavor. So I dumped the strain in the mash from the jalepeno Garlic that tasted fai and will use it for salsa. Havent stained the ghost pepper/bell pepper mash. So what s next Have access to habenero at local store. Whats a good started...
  6. R

    First batch done

    What do you guys do with th the left over mash. It taste good
  7. R

    First batch done

    Chili verde hot sauce. When my taste buds return from my cold Ill give her a try
  8. R

    fermenting Green Jalapeno Fermented Sauce Adjustments

    Fermented 5.5 weeks. Blended. Tasted. Added rice vinegar put back in fridge. Will straight n in a few days
  9. R

    fermenting Green Jalapeno Fermented Sauce Adjustments

    I have tomatillos with my jalapeño ferment. Tasted good blended. Added vinaigrette yesterday
  10. R

    fermenting Walt's ferment thread..

    My peppers never bubbled last me crazy. Hmmm
  11. R

    fermenting First batch done fermenting

    Well maybe get as well fill up the rest of the jar then. Will let it sit a week then strain. It tasted pretty good strait. Like spicy chili verde. Which is what I was going for
  12. R

    fermenting First batch done fermenting

    Ok well its about 400ml of fermented product and 200 of rice viniger. Will leave in fridge a week and then strain. If needs more conifer then will add. How late my will this stay good night n fridge for
  13. R

    fermenting First batch done fermenting

    Have had jalepenos garlic onion and tomatillos sitting chopped in brine for 4.5 weeks. Opened it up and puréed the veggies. Came out with about 500ml mash and it taste great also me. How much vinaigrette do I add and not screw up the original taste to bad. Can I use left over brine to...
  14. R

    white floatys

    so my first ferment is about 12 days old.  I'm using fermentlids. chopped jalapeno, garlic, and onion cap to hold  in a 3% brine. yesterday morning I noticed little white floatys in the bottom. is this good, bad norm?
  15. R

    food First ever jerky attempt.....

    Try London broil. I always found before trim round greasy. I use chipotle powder instead of chili. And teriyaki marinade instead I f juice. To enhance flavor
  16. R

    food Anyone going t any good tripe recipes

    have made posole before. don't know why I haven't made menudo guess I should of mentioned that.   haven't been looking at different videos on youtube.  just thought id see if there was any house secrets. 
  17. R

    digging these waterless lids so far

    Bought these lids for my first fermentation. put to much brine in the first one.  the plunger was nice enough to pull it out for me.  Rookies
  18. R

    food Anyone going t any good tripe recipes

    Love tripe looking nag for something spicy
  19. R

    what to do with my left overs

    I must say the heat on the chili really toned down after simmering for an hour  hand to add come cayenne pepper to make it more chili flavored.  we shall see how it tastes after sitting in refrigerator over night
  20. R

    cobble stone weight

    in stead of putting glass weight to hold the veggies under brine.  couldn't I just scrub clean and boil a small cobble stone and save some money?
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