food BUMPER'S FLOG

Next sauce (got to make room in the freezer)
 
Roll a spliff and head for the beach, this one's going Jamaican
 
1kg goat peppers
1kg fresh pineapple
1/2 cup white rum
1/2 cup brown sugar
1/3 cup dried goat peppers smoked in apple wood
1/2 cup white vinegar
1/2 cup coconut water
3 tablespoons ginger
1 tablespoon garlic
1 teaspoon nutmeg
1 teaspoon cinnamon
Salt to taste
A bunch of limes for squeezing in at the end
 
 
 

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Bumper said:
Next sauce (got to make room in the freezer)
 
Roll a spliff and head for the beach, this one's going Jamaican
 
1kg goat peppers
1kg fresh pineapple
1/2 cup white rum
1/2 cup brown sugar
1/3 cup dried goat peppers smoked in apple wood
1/2 cup white vinegar
1/2 cup coconut water
3 tablespoons ginger
1 tablespoon garlic
1 teaspoon nutmeg
1 teaspoon cinnamon
Salt to taste
A bunch of limes for squeezing in at the end
 
 
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Sorry, forgot to include 2 teaspoons allspice in the ingredients list. Not really Jamaican if there is no spice from their pepper tree! 
 
Bumper said:
I hear you - still haven't got a sous vide yet.  But I did just order bread proofing baskets and will be starting my sourdough starter this afternoon.  Too much good bread porn going on in this place.
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Nice! Are you capturing your own yeasts? Or did you buy a starter?
 
tctenten said:
Nice! Are you capturing your own yeasts? Or did you buy a starter?
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Using Paul Hollywood's method from his book - Bake - he uses some grated fruit to get it going.  Will do a few posts on it when I get up to that point.  The house is smelling like chilli pina colada at the moment.
 
Bumper said:
Using Paul Hollywood's method from his book - Bake - he uses some grated fruit to get it going.  Will do a few posts on it when I get up to that point.  The house is smelling like chilli pina colada at the moment.
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Good luck! I bought one first, but then I captured my own. I was curious how it worked. I just used flour and water, but I have read that the fruit helps it along. I currently have 3 starters and not really sure why?
 
tctenten said:
Good luck! I bought one first, but then I captured my own. I was curious how it worked. I just used flour and water, but I have read that the fruit helps it along. I currently have 3 starters and not really sure why?
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the science says a starter fends off invading organisms when moved, that starters derived from specific starters are legit ...

buying one of those breadtopia SF starters on Amazon is well-regarded, and if mine came anyone except FB - i'd probably replace it w/ a known SF one ...

but since it's The Bum's ... lol.
 
tctenten said:
Adding one to your todo list.

Capturing your own yeast....you can geek yourself out on the science of it.
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You can also get one hell of a smelly vomit starter if the wrong yeast gets going... been there done that.  I have some nice apples from the organic orchard - unsprayed, they will be the equivalent of a capture I think.  Paul Hollywood uses grapes, but says any fruit will do.  Off to finish the sauce.  
 
tctenten said:
Adding one to your todo list.

Capturing your own yeast....you can geek yourself out on the science of it.
Click to expand...
i did that back closer to when FB sent Herm, actually ...

i grew it right out of the bob's red mill rye, "spontaneously"... even though it's no spontaneous ...

it didn't smell as good ...
 
grantmichaels said:
i did that back closer to when FB sent Herm, actually ...
i grew it right out of the bob's red mill rye, "spontaneously"... even though it's no spontaneous ...
it didn't smell as good ...
Click to expand...
When I captured mine, I did it in the summertime because I believe the heat helps. When it finally started bubbling it smelled ripe and I almost tossed it. That was when I brought it inside to cooler temps and just kept feeding it. I forget how many feelings, maybe it was a weeks worth, and the ripeness was gone and I had a beautifully active starter that I still use today.
 
While I am waiting to heat sterilise the bottles, here's the process:
 
From Paul Hollywood's "How to Bake"
 
Mix 500g strong flour with 1 organic apple, grated with skin on - no core and 360ml of tepid water.  Tip into an airtight container and mark the level on the container. Cover and leave to ferment for 3 days.
 
After 3 days it should have started to ferment and should smell a bit like cider.  Discard half the mix, and add another 250g flour and 160 ml tepid water.  Mix thoroughly with the starter and put back in the container. Leave for another day or until it is bubbling.
 
Discard half of it, and mix another 250g flour and enough water for it to be wet sloppy dough.  Leave it for 24 hours. It should be jelly like consistency.  
 
Feed it every three days at room temperature. He uses 500g of the starter for each recipe.  
 
Final recipe
 
1kg goat peppers
1kg fresh pineapple
1 cup white rum
1 cup brown sugar
1/3 cup dried goat peppers smoked in apple wood
3/4 cup white vinegar
1 1/2 cups coconut water
3 tablespoons ginger
1 tablespoon garlic
1 teaspoon nutmeg
1 teaspoon cinnamon
3 teaspoons allspice
Salt to taste
Juice from 6 limes
 
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