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Yeah, and that's basically what the 15 onion base is used for when making BIR curry.  They make a huge pot of curry base and banch it off into korma / madras / vindaloo / etc.  I need to look it up but the base is like 15 medium onions, a bunch of carrots, cellery, green & red peppers (hot...

Ok, I think I'll do a test run tomorrow night.  I'll make a bunch of base and freeze it so I can pull one out to experiment.   So, tomato paste, yay or nay?  I could probably pull this off without it but I guess I have to figure out what I'm going for for the first batch, something traditional...

Yeah the actual curry sauce would be great with wings too.

Hey everyone!  I haven't been posting for a while as I didn't grow anything in 2013.  However, I still have lots of canned puree and peppers in the freezer.  I'll be growing again in 2014.   Are you familiar with the British Indian Restaurant (BIR) 15 onion base for making curry sauce / gravy? ...

I picked up some loose sausage, bacon, cheese, etc. I think I'm just going to smoke and roast some green big jim numex or sahuaro hybrid for the inside. I think that would taste pretty good.

Hey all! I am attending our homebrew club party this weekend and am thinking about bringing a smoked fatty. I've seen threads and recipes here and there but I'm wondering what advice you can give me or links you can show me. I want this to kick ass!! I have lots of home grown peppers to...

+1 for the starsan!!

Thanks for the awesome thread, AJ. What does everyone think of using green chinense types? I usually harvest lots near the end of the season and I'll have many naga morich and 7pot / scorpion hybrid. Thanks!

Here's a couple old pics: 2010-01-06 08.16.42 by Hot Pepper Daddy, on Flickr 2010-04-13 08.11.33 by Hot Pepper Daddy, on Flickr Today I'm going to build an extension onto one side and add a temperature controller and some fans. My basement is pretty cold and keeping the temps in the...

Another vote for tapatalk. I found this thread hrough a search, now I see it's only a couple of days old. I'm visiting forums much more on my phone; it would be nice.

Yes you can keep "feeding" your mash. If you have a healthy stock of mash that you could use for starting new mashes it would be awesome and give each new mash a head start on potential nasties. The only thing I would worry about with continuous feeding of a mash would be that its pH could...

Thanks for the recipes and inspiration, moyboy. I made the rub AND sauce today then had my first smoke on my electric flower pot smoker. The ribs turned out awesome!

Yes, this is like the Alton Brown one. I don't think he messed with the controls wiring, etc.

The grate is 10 inches from the pan, do you think that's too close? I was thinking of adding a drip pan in there as well which should serve as a deflector as well though.

Hey, all. I decided to build a simple electric flower pot smoker. It's almost done. Here's a link to my Flickr set for the build: http://www.flickr.com/photos/nspeppers/sets/72157626649568300/ I decided to build it without a PID for temperature control, at least to see how well I can dial it...

Hey Pippy, 1) Nice UDS, I hope it's working out for you. 2) Got any links for an online source of the webber grill and thermometer you used? Thanks, -Rob

Is that a jerky gun you're filling those with? Good idea, I can see how it would make things easier.

Hi everyone, I have a question that I think belongs in this old thread. I am using a sodium nitrite curing salt for my jerky. It's been several months since I've done this so I forget... Is there a MAXIMUM time I should be marinading my meat when using sodium nitrite? Ie: If I over marinade...

For what it's worth, my Aji Limons seem to wilt before any of my others, they are in 5 gallon containers though. I give them a good flooding of water at least once a week and the climate here is not hot by any means.

Today it was Aji Limon. What will tomorrow bring, Fatalii?