Devv said:
Yeah I wore out all their 8 tracks and then bought the vinyl versions all the way up to Physical Graffiti, I made digital copies a few years back for the music server. I just played Over the Hills and Far Away, wow! He could sing back then.
Nah don't remember the matchbook trick, whats that about?
Well, "paper matchbook trick" maybe came from growing up rurally: this guy called, brilliantly, "The Tape Man," had this big trailer set up way out Hwy 64 near the "community" of Salem, NC on Sat and Sun. 3 8Ts for 5 bucks.
Of course they were bootleg! Had copies of "real" labels. They played great but as the tape aged, had to position a book of matches under one side of 8 track right under player so it wouldn't drag. A year later, after gazillions of plays in car--talking car stereos here because I spent almost more on sound system than I did my first car, '68 Camaro. SS 350. Candy-apple red. I kept burning clutches on it because to race on hills . . . straight-A-vandal-class-artist, captain ball teams: "stay versatile my friends." My father got tired of me replacing clutches, even if I paid for them, so he said he'll trade it for me, even, for automatic. I called my Uncle Joe at car lot and told him Daddy was coming, not to put me in an "old lady" car; Daddy came back with a '70 Road Runner 440 6P, 3 carbs (hate the RR in cartoon but plastered all over car. So what?) Gloss blue.
(Pretended to protest a bit so he'd not know how
happy I was.
Joe done good! Some old woman had bought car new w/options and it was too fast.
lol But of course, upgraded 8T sound system.
) I never rant on kids with loud systems, now. Mama said she could hear "that Fog Bank" (Foghat) all the way to Hickory from house.
The great thing about 8T's is that you had to about listen to whole album to get to song ya initially wanted. I'd never have discovered E.Winter Group's "Autumn" if not for 8 T's. But then, songwriting and arranging tended to be intelligent, not looking for "the hit" and the rest of it "filler" b.s. I love vinyl too. On an off-chance my brothers would break the 45 I bought 2 copies of Bobbie Gentry's "Ode to Billie Joe" with "Mississippi Delta," which is actually better song, lyrically, because is more risque.
Sad but Plant had lost his voice by '83. Saw them in Hotlanta in '73. 10 years and "other stuff" killed his initial voice. But . . . speaking of
PG, "Kashmir" just came on radio! "Synchro System"--King Sunny Ade
Scott, here's a link:
Caldwell's Vegetable Starter. and here's another,
wide-mouth lids. Then for 5 bucks you can pick up grommets and airlocks at any homebrew store. Drill a hole to fit grommet or if all that sounds too complex:
here's easy. Get 4, some 1/2 gallon or gallon wide mouth mason. In 40 days or less, depending on sweetness of pepper, that red hab sauce is going to take on a dimension, ya never would have imagined. All harshness of any fresh sauce is gone. pH runs around 3.6. Don't need vinegar. I use lime juice because like taste and once you begin processing, any fresh sugar will raise pH. With all that sweet pineapple and tomatillo, onion, 2 Tablespoons lime j. kept that sauce at 3.6 = shelf stable. And it has to be hot, woozys and sauce--I went 200F+ on sauce, held it 15 mins, so it wouldn't go below 185F for 30 mins, woozys same temp, funnel, pour, cap, invert. You and LB would
LOVE this. Beth at Peppermania (in Texas) is great place to buy woozys: I trust her. Sends free shrink wrap. Xanthan gum samples, although I make thick sauces and could care less because people can shake a bottle. But she always sends free seeds too. In order to scale back your grow!
Great X-mas gifts?!
And I won't leave you hanging but will walk you through every step in PM's. Why? Because reading through Bill and CM's ferment pages, bugging hell outta both in PM's? I'll spare ya that! Also, you guys already can and process! And you're gonna be overrun soon with ripe peppers. Ferments allow ya to set it, forget it, and make powders, pickles, etc. meantime. And plan on what you'll add to ferments when processing. I think I paid 20 bucks for pH meter, few more bucks for calibration solutions. Investment that will last.
Any human
who can do what you've done, amazing, can do this (and you'll love it; LB will adore it)! Okay, off stump. "I'm just a soul whose intentions are good/Oh Lord, please don lemme be misunderstood"
WalkGood said:
Dam dat Bonnet ferment sauce looks like another awesome looking sauce, great job muchacha
\o/
Got ya covered on likes ^_^
Thank you for likes.
I think it's good, Ramon; kicked myself for not dry roasting tomatillos, but . . . will send you some woozys of stuff for enjoyment, I hope, and review. Last year, I got canned raw sauces too sweet trying to take out harsh taste; didn't work. Just wound up with ugh, sweet sauces. Good heat but too sweet. Now, the fatalii apple butter with bourbon is supposed to be sweet as glaze for meat and dipping sauce for wimps. But
you make sauces fresh for immediate consumption. In that, no concern with harshness. But I don't have year-round grow conditions. And speaking of ferments, got couple free "jugs" now; hope to start a Y7, ybrain, Aji Limon, and another red naga, 7PB x Naga with TSMB reds today. Need to win some woozy lottery!
Y escoger mis numeros, querido, por favor?
Hope you're having a marvelous day!
Bodeen said:
Lovely looking sauce. I am hoping to have enough MoA next year to try something in the sauce area.
Jeff, my dearest, if you have anything left on vine, just go for it! Esp. that 7P Burgundy: needs a ferment, however. Yeah, I had a few choice words for you not warning me about that pepper. OH: IT HAD GREAT TASTE! Heck, such a great taste, I deseeded, ate an entire half on settled migas breakfast--btw, your powder rocked on that--and later, homemade grilled pimento cheese sandwich. My stomach
almost cramped (you owe me a bottle Maalox).
j/k. Tasted so good no way could blitz stomach like that, right?
Gonna review it.
Great tasting but dang, it ain't for raw yum-yum consumption, but that's only way can taste a pepper to see what it goes with. (PTSD gastro flashbacks.) But other 7P burgundies had this year had
awful taste. Be absolutely astounding in a ferment if that taste comes out in pods next year. Like a fig, kind. Yep, had a ripe, red inside figgy taste. Review with pics to follow. Thank you and I pray those seeds produce pods with that taste!
. Peace, Annie
I ate a Douglah with breakfast! Toward end of it, could taste how awful it was, raw. But never finished; served its purpose. (Smoked with "others" and fermented they're not bad,)
Sorry you got to work today. 
: )
