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its pretty much always a roulade here in NY

check this out <a href="http://www.wimoto.com" rel='nofollow external' class="su_links">http://www.wimoto.com</a>

Looks good!   Im glad to see my pie plate link moving around...ha   I don't have one so I was just showing it in the other thread. I don't know how the metal would hold up to the PH of the ferment or the salt in the brine for that matter.

Got my Mom back into gardening last year and she is in love with it again. Got her a mini green house for the holidays to try to cheat the zone a little.

Im on!

Let me know how it works. Funny how pepper heads look at different items!

if ya can't cook wit wut ya got ya can't cook!

i have a great glass source in fillmore container. Im just looking at reducing the shipping.

Does anybody know of any "plastic" bottles that are safe to hot pack and hold as well as store a hot sauce?   Im looking into cheaper options for next years holiday gift sauces.   Thanks all!!!   PT

I actually find that strangely enough ZZ Top blasting yields the best sauces....   :D

Sounds good. I need to see how the sauce i used sesame oil in (not a ferment) holds up. Oils go rancid pretty fast so I don't use them in sauces.   Ill let you all know when I pull the trigger but judging from others excitement sounds like I might get beat to it.

Yeah he changed his user name a few weeks ago but same troll thats been here for a while

I got a catalog in the mail the other day a saw this....   http://www.chefscatalog.com/product/29931-chicago-metallic-pie-weight.aspx

Yeah Ive been doing some stuff with habs, tons of ginger, plum, sesame oil and such recently and I have like a quart of soy sauce from costco so....

Yeah I am just wondering what the sodium percentage of soy sauce could be. The label only gives "your daily %" of course.   I usually do a 3.5% brine i think, need to look at my notes, but I don't know what the soy sauce is.       Edit: I finally found something on the web that says its 16-17%...