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I have a lot reading about sriracha sauce, I know that is not difficult. then  I want to make homemade sriracha. I think make a sauce similar to that sell on the grocery but a more fresh flavor. So we'll do a test after reviewing some recipes.   For this ferment I used sauerkraut like starter...

Well, yesterday we cooked this ferment (90 days) based on smoked peppers, Bhut Jolokia, Trinidad Scorion, 7pot. I used chinenses 50% and 50% several annuum. As added, had onion and carrot. When cooking 6 garlic cloves were added, and as I guessed garlic gave a boost to the incredible flavor.   A...

Some time ago I wanted to make my own sausage. As many already know, in Argentina we have the highest quality meat products at hand.   A some times I ate sausages made with 100% pure ham. The ham is the better part of pig to make sausages. Other parts is not like leg flavor. Factory sausagen do...

I want starting a new ferment  to use only peppers, no onion, no carrot, nothing more. Only peppers, salt and starting. I want get the pure flavor of the peppers. I think to make two ferments. One with smoked habaneros, and other ferment without smoked peppers. I reading enough and i believe...

I have this pepper in my hands. Was to be White Habanero, but clearly it is not   Someone will know that be?  

I need a recipe for homemade salsa, that seem the taquera sauces Casa Fiesta or similar.   I tried many times to make my sauce, but never achieves match the taste of brands. I tried different recipes but none achieved the flavor.   Now it's tomato season. I have many crops and I would like to...

  My question is simple. That characteristic let each vegetable flavor after fermenting? In my experience, I have not liked the taste after fermentation of fruits (pineapple, mango, etc) just let apple turned into cider a pleasant taste. My question is in plants. That brings flavor onion...

Is an Indian word? What does it mean? It is not an indigenous voice and rather is an Argentine.    A mid-nineteenth century came to the country an English merchant named Jimmy Curry interested in import beef from Argentina to the United Kingdom.  To honor him taken to a ranch outside "Cañuelas...

Here is the Southern Hemisphere and it is time to start my seedlings. My list of peppers 1 Bishop Crown 2 Blanco de los Balcanes 3 Cascabel 4 Cayena 5 Cayena Gold 6 Chile Caribe 7 Chile de Arbol 8 Chile Isla 9 Chiltepin 10 Cobanero 11 Cornaleto Apendere 12 Czechoslovakian Black 13 Guindilla...

I already have available some of the materials to build a smoker.  Main drum 70 gallons  Secondary compartment: this is a small steel tank I found a junkyard and is perfect for my project, although it is somewhat heavy, so we will have to change the size to alijerar some weight.     Both have...

Started this new ferment peppers to make far more spicy sauce.   For the sauce 325 grams of assorted peppers 20 of them "7 Pod Primo" is used, the rest not accounted for but were Chile de arbol, Black Scorpion Tongle, Lemon Drop and Jamaican, all between 30,000 and 200,000 shu.   INGREDIENTS...

Following the fantastic work they do with smoking. I have made a modest smoker. In principle to try. I only used parts available in the garage. After reading about its operation, I made ​​a device that uses the same basic principle.    Then build one bigger and better equipped.         Now...

Having garnered over 30 peppers 7pod Primo.    I want to use them but I can not think of anything. I encourage you to not only use 7pod (onion, garlic, carrot)    I thought fermented sweet peppers (or little spicy) and add some details 7pod.    Any tips??

In last August, I managed oyster mushroom mycelia. Then I inoculated mycelia poplar logs recently cut from a tree alive and healthy.    In October put the logs inoculated in the cradle of culture.       I Make a structure  to protect from sunlight. Trunks were buried in sand halfway      ...

I start a new ferment days ago. This time make a fusion with Caribbean flavor.   20 Czekoslovakian Black peppers for 23oz  bottle Onion red Garlic Carrot Mango Ginger       Starter I use lactobacillus. My friend owning dairy, gave me some fresh milk yield serum     to sleep.       I have a...

Today I set to work on a new ferment with Wasp Pepper (from pepper lover), Lemon Drop, pineapple, garlic and onion. The Wasp pepper have no idea how many shu, but it is much stronger than the strongest I know, I reckon about 700,000 as Fatalii.    This experiment will produce mash for 24oz...

Yesterday my brother came to visit and I've treated to chicken organic farm cooked in disc plow.    Tomato, onion, green onions, leeks, potatoes, sweet peppers, garlic and lots of fresh herbs from my garden. Both peppers are Black ScorpionTongle. Less garlic and potatoes, all the rest is out of...

I finally got down to work. I have read all the post and related articles.   02/21/2014   Jalapeños 26oz  Marine salt 2%  Secure water Starter Lactobacillus Additional: Aple and garlic       Fresh Jalapeños.     cut in half and remove seeds     Mash     761 grams in cero tare (26oz)    ...

I have seen that you are BBQ lovers, just like us. Until yesterday, just think barbecues in usa only cooked sausages and burgers (also seen in the movies) Amazed to see that love the ribs and roast into large chunks. I was stuck with the way you and I would like to try it sometime  Very much the...

This pepper gave it to me with the name Japanese sweet pepper. No meeting place rated by any reference of this variety.  Initially thought to be Black Beauty, but by having small doubt. Approximately 2.5 inches long    When mature the first, changing to deep red and quite spicy.    Someone can...