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After reading a few recent posts on infused salt, I did a little research and figured I'd give it a go.   I just want to start out simple and basic to determine if my methods work out....and since I really like southwestern cuisine and seasonings, .....       I chose to experiment with...

After seeing Turbo's pictures and cooked sauce recipe, I was inspired to try a similar fermented version.     35 lemondrop pods 5  scotch bonnet pods zest from 1 lemon 4 cloves garlic 1 medium vidalia onion 1/2 cup 3.6% brine 1 lb fresh pineapple approx. 1/2 cup cilantro 1 TBS ground cumin 3...

This particular recipe is made using a fermented mash of Caribbean Red Habanero peppers and garlic,which is posted in the making hot sauce forum. In the past I have used Aji Limon, Chocolate Trinidad Scorpion, Yellow 7 pot.   So any mash, fermented or cooked, works out well.   I really like the...

Just heard that Louie passed away this morning after losing a 40 day battle with pneumonia. For those who don't know of his life story, it is quite moving and inspirational. The use of the titles ..."survivor" and "hero" are quite common these days. Some deserving, others not quite so much...

 I have two different recipes for this "summertime" sauce. One is for a fermented and the other for a cooked sauce. I prefer the fermented recipe, but am very fond of both, as are several friends and family members  who I share it with all summer. For those times when I need some on short...

This can be served both as a salsa or a relish. I enjoy eating it with tortilla chips, and as a topping on red chili and soup beans (pinto/great northern). It also does wonders for canned baked beans when you have to throw a quick batch together.   I have made it with canned organic corn in the...

I'm in need of a medium heat mash to make a tomato sauce/honey based grilling sauce.    Pretty basic recipe: 28 Red Hab pods (approx. 1/2 lb.) 2 heads of garlic A light salt brine (1-1/2 TBS Celtic sea salt in 1 quart distilled water) 3 TBS Juice from Kimchi (Daikon radish,Carrots,Garlic,Orange...

If you’ve been fermenting vegetables for a while then you’ve probably faced a shock discovery. You’ve cut or shredded your vegetables, added salt or brine, submerged them in said brine, and then left them to ferment. Then a day or more later you opened your jar to find, much to your horror, a...

This past weekend was a busy one around my place. I had about 40 plants needing to be picked before the rain and cooler weather sets in later this week. In addition to a couple fermenting projects I wanted to get under way,I decided to also try a somewhat experimental approach...

This mash actually got underway back in late July when I made a batch of Kim Chi and sauerkraut using some dried kefir as a starter. http://www.thehotpepper.com/topic/23486-fermented-kraut-and-kim-chi-with-kefir/page__view__findpost__p__482540 Now six weeks later...as my Kim Chi supply is...

This weekend I knew I'd be spending a lot of time picking peppers for canning and pickling....so I decided to load up the smoker with a nice piece of beef and a ham....(seasoned with a BamsBBQ recipe dry rub) then went about my business of "Pickin' & Picklin'". I cooked the flank steak around...

Since all my plants are really beginning to produce,last week I decided I needed to start making some room in the fridge for this seasons bounty. So I pulled out a quart jar of some 10 month old red saviva habanero mash (12%) Gave it a good stirring... ...then checked the pH (solid 3.6)...

Well, thanks to WickedMoJo who got me hooked on his smoked bhut powder last season, I have questions on how to make some of my own. Since last year I have 4 healthy Ghost plants and a new vertical smoker. I am only a couple days away from my first Bhut Jalokia harvest of the season, which I...

Considering pepper garden harvest time is approaching for me...I decided to begin the preparation for making some batches of fermented pepper mash in a few weeks. A very easy and cost effective starter for fermenting vegetables is the juice from a prior successful ferment, and fermented cabbage...

While checking out my favorite Jalokia plant.... I came across this little critter...tossed him/her in a jar and snapped a portrait. Any one know what it is for sure?? And what,if any, measures I should take to rid myself of any of its relatives that might be lurking near-by? (My guess is a...

After being inspired recently by fellow THP member RocketMan, I made my first fermented batch of peppers of the 2011 season. And while I was at it, decided to assemble a simple step by step pictorial of the process. I used the Nourished Kitchen recipe found at...

Well the weather finally became more agreeable here in central Ky, and I was finally able to transplant my seedlings and develop an actual grow list. I am very excited about the 2011 season! After joining THP and realizing how much I really didn't know...that I didn't know,I did some research...

I really need some opinions on the possible cause/remedy for a leaf curl problem. 18 days ago I re-potted a dozen or so plants to some global buckets containers. Then after a week or so, I noticed one of them showing some wilt and leaf curl. I waited a few days,but the curl worsened to this...

1875 - The Churchill Downs' clubhouse began mixing mint juleps around 1875. The drink really became popular and became the track's signature libation in 1938 when the management began charging 75 cents for the drink and the small glass vessel it came in. Every year during Derby week at...

This Saturday May 7th is the 137 running of the Kentucky Derby. Growing up 2 blocks from Churchill Downs, always made the first Saturday in May seem like a holiday. On Derby eve, friends and family from all over the country (and Canada) came to our house to reminisce and talk about which...