food SKULLBIKERS 2021 FLOG

As I take my mid-morning break and contemplate my day I'll enjoy my 24 oz. Nitro Cold Mocha Coffee!
(I'd hate to pay for that at Starbucks)

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Thanks @MikeUSMC, at times I wonder if anyone ever reads this thread. πŸ€” I was wondering if you are going to build one of these grills:
Ha! That thing is BADASS!!! :metal:
Our Apprentice Coordinator (Ironworker) is always looking for a new β€œclass project” for our apprentices to work on each year. Might take some convincing. Hmmm... ;)
 
Thanks @MikeUSMC, at times I wonder if anyone ever reads this thread. πŸ€” I was wondering if you are going to build one of these grills:
Yep certainly a learning game for me reading yours and Mike's thread but enjoy the learning aspect and appreciate you guys sharing your knowledge.🍻
 
Sad times now as I finish my last bottle of Numex Jalapeno Orange Spice hot sauce. This had to be my favorite of all the sauces I have ever made. But, i have a cabinet full of ferments(some over a year in the process) so there will be other sauces, and with luck one will become my new favorite!

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And, I just made a huge batch of this concoction that my mother used to make but with slight changes.
1 good sized box of elbow macaroni
3 lbs of ground beef(browned, drained, and then cooked with the following)
3 cans of Cream of Mushroom soup
2 cans of sweet peas
2 cans of mushroom stems and pieces
8 fairly large jalapenos(chopped up)

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GOOD tasty basic food. I divided it into 12 meals and put it in the freezer. I do have some of this freeze dried to eat at some LATER date!
 
Mm that sauce sounds amazing so I think Numex Orange spice will be on my grow list,my daughter grew lemon spice last year and they made a great Sauce and powder and where prolific.
Your mom's concoction sounds great and have some fresh jalapenos coming soon will give that recipe a whirl as it sounds perfect for batch making and freezing perfect for the cooler months,thx for sharing.πŸ™‚πŸ‘
 
Mm that sauce sounds amazing so I think Numex Orange spice will be on my grow list,my daughter grew lemon spice last year and they made a great Sauce and powder and where prolific.
Your mom's concoction sounds great and have some fresh jalapenos coming soon will give that recipe a whirl as it sounds perfect for batch making and freezing perfect for the cooler months,thx for sharing.πŸ™‚πŸ‘

The Numex Orange Spice Jalapenos have considerable more heat than the lemon spice variety and the flavor is there. I'll be growing more of them myself. Now I'm sorry that I didn't start another ferment with them this summer. I turned most of them into Cowboy Candy. Maybe I'll dig through the freezer and see if I saved any.
 
The Numex Orange Spice Jalapenos have considerable more heat than the lemon spice variety and the flavor is there. I'll be growing more of them myself. Now I'm sorry that I didn't start another ferment with them this summer. I turned most of them into Cowboy Candy. Maybe I'll dig through the freezer and see if I saved any.
Have Jala grow out next year with bikers,Vaquero,lemon,some new ones and Orange spice has just gone to the top and a few plants,thank you for the heads up and ferment time next Autumn.πŸ™‚πŸ‘πŸ»
 
I figured it was time to get another ferment bubbling. Two pounds of Brainstrain and the bare basics and here we go.

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All blended together.

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With vacuum applied.

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If all goes well I should know sometime next year how it is. I may use this mostly to kick up the heat on milder pepper sauces.
 
I decided to process one of my ferments this afternoon. This one has been waiting almost 14 months.

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Gelbe Reisen Giant Yellow Rocotos. Pasturized/cooked/blended in one operation.

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The pepper ferment ingredients are the same as every other ferment I have, the only difference is the peppers so you can taste the difference between each and every one. Even different jalapenos will have a different flavor. I added honey at the end of the cook as that is my preferred sweetener(this honey came from Peppergator in a trade).

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PH at 3.33, it usually doesn't vary more than a couple tenths, and not a drop of vinegar was used. I know quite a few people like the vinegar flavor and that could be added also.

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It is very tasty, just the way I like it. Most all rocotos have great flavor.
 
Interesting about your advice on ferments I've yet to try doing some but next year it's experiment time and yes Rocotos are the underused chili for most people and they make great sauces and great ferments it seems.πŸ™‚
 
I destemed and cut up those last Sugar Rush Peach pods. I ended up with two bowls like this.

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Then I set up the good old masticating juicer and squeezed the juice out of them to make some jelly.

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I ended up with just over two pints of pure, unadulterated Sugar Rush Peach juice and the quite dry pulp.

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I took the pulp and added some Zero water and my other regular ferment ingredients and blended it up.

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I thought the mash might be lacking a little "something" so I added three Brainstrain pods when I blended it.

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Another one to add to the cabinet for next year. I think it'll be a good one.

I'll try to do the jelly this next week.
 
I got up this morning and decided to make the jelly using the juice of the Sugar Rush Peach pods referenced in post #96. I had two heaping teaspoons full for the taste test when I scraped out the pot. Plenty zippy and excellent flavor. Now It just has to set properly. Nice dark amber color.

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The drippings off of the ladle "for clarity".

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