My knuckle hair has been growing back in recent weeks. I decided to do something about it today...
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food-bev Gooooooooood shit!
- Thread starter Hybrid Mode 01
- Start date
Yes please
Not quite sure how you're gonna mail some of those scallops to me, but you seem like a pretty smart dude. I'm sure you'll figure something out! 
J/K hahaha! Those look awesome, HM01, nice job
BTW, my wife, mother, and mother in law ALL have those same exact plates (the white ones w/ the gold trim)
J/K hahaha! Those look awesome, HM01, nice job
BTW, my wife, mother, and mother in law ALL have those same exact plates (the white ones w/ the gold trim)
Mmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!
I started a "couple" more mashes last week.
#6:
6 oz. P. Dreadie SB
8 oz. TFM SB
18 oz. peach Congo
16 oz. carrot
6 oz. garlic
#7:
32 oz. fatalii x Red Savina
16 oz. tart cherries
#8:
24 oz. Peru bitdumi
24 oz. strawberries
I'm pretty sure this one is going to be compost... It seems there was a bit of unseen mold on the fresh strawberries I used. I'm bummed because a big proportion of the Peru bitdumis I grew last year went into this mash. I guess next time I'll use frozen or pre-cooked strawberries.
#9:
32 oz. red (off pheno) Elysium oxide
16 oz. carrot
6 oz. garlic
#10:
32 oz. aji amarillo
10 oz. onioin
8 oz. carrot
#11:
20 oz. 7pot burgundy
20 oz. Peru bitdumi
16 oz. tart cherries
#12:
22 oz. Peru bitdumi
22 oz. jalapeno
6 oz. roasted garlic
6 oz. onion
#13:
19 oz. orange fatalii
20 oz. Bahamian goat
16 oz. sweetened reduced peaches
#14:
4 oz. Peru bitdumi
4 oz. 7pot burgundy
8 oz. jalapeno
6 oz. Bahamian goat
4 oz. dried cranberries
2 oz. dry sherry
This last one is made up of the odds and ends that wouldn't fit in the other jars. Just a hodgepodge of pods that I'm going to ferment down and use as a base for some barbecue sauce at some point.
So far the two mashes with tart cherries are off to the races. They are actively fizzing and I'm having to burp them several times a day. And they're smelling really good at this point.
#13 and #14 have yet to really take off but are still looking clean.
I think #8 is a total loss at this point, but we'll see. If it starts to fizz and burp I may attempt to scrape the mold off the top and let it go. I figure if the bacteria has a chance to grow and acidify the mash, the mold will stop growing and be killed off. I'm going to let it go a while longer before I try anything, though. I want to let the bacteria get going before I open it up and risk making things worse.
All the mashes containing onions / garlic are slowly starting to do their thing. The few whiffs of them I've gotten have smelled awesome. #6 and #9 in particular have some real potential, I think.
#6:
6 oz. P. Dreadie SB
8 oz. TFM SB
18 oz. peach Congo
16 oz. carrot
6 oz. garlic
#7:
32 oz. fatalii x Red Savina
16 oz. tart cherries
#8:
24 oz. Peru bitdumi
24 oz. strawberries
I'm pretty sure this one is going to be compost... It seems there was a bit of unseen mold on the fresh strawberries I used. I'm bummed because a big proportion of the Peru bitdumis I grew last year went into this mash. I guess next time I'll use frozen or pre-cooked strawberries.
#9:
32 oz. red (off pheno) Elysium oxide
16 oz. carrot
6 oz. garlic
#10:
32 oz. aji amarillo
10 oz. onioin
8 oz. carrot
#11:
20 oz. 7pot burgundy
20 oz. Peru bitdumi
16 oz. tart cherries
#12:
22 oz. Peru bitdumi
22 oz. jalapeno
6 oz. roasted garlic
6 oz. onion
#13:
19 oz. orange fatalii
20 oz. Bahamian goat
16 oz. sweetened reduced peaches
#14:
4 oz. Peru bitdumi
4 oz. 7pot burgundy
8 oz. jalapeno
6 oz. Bahamian goat
4 oz. dried cranberries
2 oz. dry sherry
This last one is made up of the odds and ends that wouldn't fit in the other jars. Just a hodgepodge of pods that I'm going to ferment down and use as a base for some barbecue sauce at some point.
So far the two mashes with tart cherries are off to the races. They are actively fizzing and I'm having to burp them several times a day. And they're smelling really good at this point.
#13 and #14 have yet to really take off but are still looking clean.
I think #8 is a total loss at this point, but we'll see. If it starts to fizz and burp I may attempt to scrape the mold off the top and let it go. I figure if the bacteria has a chance to grow and acidify the mash, the mold will stop growing and be killed off. I'm going to let it go a while longer before I try anything, though. I want to let the bacteria get going before I open it up and risk making things worse.
All the mashes containing onions / garlic are slowly starting to do their thing. The few whiffs of them I've gotten have smelled awesome. #6 and #9 in particular have some real potential, I think.
strawberries are notorious for mold unfortunately. Nice looking Mashes 
My mom gave me another huge bag of tomatoes from her garden last weekend. My wife and I used the last of them to make a couple of tomato tarts for lunch today.
They're super simple. Pie crust, roasted garlic, tomatoes, fontina, malih helow flakes.
They're super simple. Pie crust, roasted garlic, tomatoes, fontina, malih helow flakes.
nice lookin' mashesHybrid_Mode_01 said:I started a "couple" more mashes last week.
#6:
6 oz. P. Dreadie SB
8 oz. TFM SB
18 oz. peach Congo
16 oz. carrot
6 oz. garlic
#7:
32 oz. fatalii x Red Savina
16 oz. tart cherries
#8:
24 oz. Peru bitdumi
24 oz. strawberries
I'm pretty sure this one is going to be compost... It seems there was a bit of unseen mold on the fresh strawberries I used. I'm bummed because a big proportion of the Peru bitdumis I grew last year went into this mash. I guess next time I'll use frozen or pre-cooked strawberries.
#9:
32 oz. red (off pheno) Elysium oxide
16 oz. carrot
6 oz. garlic
#10:
32 oz. aji amarillo
10 oz. onioin
8 oz. carrot
#11:
20 oz. 7pot burgundy
20 oz. Peru bitdumi
16 oz. tart cherries
#12:
22 oz. Peru bitdumi
22 oz. jalapeno
6 oz. roasted garlic
6 oz. onion
#13:
19 oz. orange fatalii
20 oz. Bahamian goat
16 oz. sweetened reduced peaches
#14:
4 oz. Peru bitdumi
4 oz. 7pot burgundy
8 oz. jalapeno
6 oz. Bahamian goat
4 oz. dried cranberries
2 oz. dry sherry
This last one is made up of the odds and ends that wouldn't fit in the other jars. Just a hodgepodge of pods that I'm going to ferment down and use as a base for some barbecue sauce at some point.
So far the two mashes with tart cherries are off to the races. They are actively fizzing and I'm having to burp them several times a day. And they're smelling really good at this point.
#13 and #14 have yet to really take off but are still looking clean.
I think #8 is a total loss at this point, but we'll see. If it starts to fizz and burp I may attempt to scrape the mold off the top and let it go. I figure if the bacteria has a chance to grow and acidify the mash, the mold will stop growing and be killed off. I'm going to let it go a while longer before I try anything, though. I want to let the bacteria get going before I open it up and risk making things worse.
All the mashes containing onions / garlic are slowly starting to do their thing. The few whiffs of them I've gotten have smelled awesome. #6 and #9 in particular have some real potential, I think.
#7, and #11 got me intrigued
i love me some pubes, and Tart Cherries
Guatemalan Insanity Pepper said:nice lookin' mashes
#7, and #11 got me intrigued
i love me some pubes, and Tart Cherries
Thanks! I'm planning on turning those into sauce this winter. I lost a few of them to contamination, but most have just been kickin' it in the pantry since spring. A few of them are starting to smell really good!
It'z Showtime®, bitchez!
It only got up into the 50s today, so it's the time of year for rotisseriing (?) chickens and making pot pies with the leftovers. I fucking love my Ronco™ Showtime® rotisserie. Almost as much as I love hanging out in my pajamas and drinking Surly IPA on a Sunday afternoon.
It only got up into the 50s today, so it's the time of year for rotisseriing (?) chickens and making pot pies with the leftovers. I fucking love my Ronco™ Showtime® rotisserie. Almost as much as I love hanging out in my pajamas and drinking Surly IPA on a Sunday afternoon.
It looks like my IPA and pajamas are paying off!
Maybe this should be in the comfort food thread...
Maybe this should be in the comfort food thread...
So full...
Great looking Birds
https://www.youtube.com/watch?v=2xnT6_ZkqlY
The Hot Pepper said:
https://www.youtube.com/watch?v=S8rNRmmosmA
dragonsfire said:Great looking Birds
Thanks. Stay tuned for the leftover chicken drop biscuit pot pie this weekend!
Genetikx said:
Thank you!
Hybrid_Mode_01 said:
FIFY