food SKULLBIKER'S 2022 FLOG(food log)

I've been slacking off on posting so I better try to catch up. We were in Orlando this past Saturday so we made another stop at "Chicken Fire", fast HOT 🔥🌶🥵 chicken tenders. I had the "HOT" and yes, I had sweat on my brow!

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I just got done FREEZE DRYING a bit less than half of the bananas off of our tree, 5 trays/about (50) 6 inch bananas.

The temperature at the beginning right after the trays went into the machine.

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And the finish temp before the drying cycle starts.

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Then the drying cycle where the temperature and vacuum go up and down and it does the sublimation thing.

And then I end up with nice tasty crispy babana chips vacuum packed and preserved for about as long as I wish.

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I washed up the last Daikon Radishes that I pulled.

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I made some brine(it's a refrigerator pickle type), sliced up the radishes, and packed them in jars. Just about (3) 1 1/2 pint jars.
Recipe based loosely on this one:

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Changes I made to the brine were: no bay leaves, addition of (1)tbls of celery seed, addition of 1/4 cup honey, I used (1) tsp of ripe jalapeno powder instead of red pepper flakes, and this batch I used turbinado instead of white sugar. I'll give them a taste test next week. The last batch is over half gone.
 
Fresh tomatoes with my lunch today.
Lemon Boy, Tomatoberry, & Brad's Atomic Grape.

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Even if they are good when not totally ripe, I bet you will enjoy your Brad's Atomic even more if you let them hang on the plant a bit longer. They can take quite a while to fully ripen but eventually they will get more of a yellow/pale green color on the inside and then the taste will be way better!
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First tomato canning round of the season. 4 1/2 quarts of Lemon Boys and 2 quarts of Brads Atomic Grape.

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And just a mention, I picked one of my bigger Mucho Nacho Jalapenos yesterday and sliced it up and put it on my pizza last night, and I have to say that was one spicy jalapeno. My lips were tingling 20 minutes after!
I think I'm going to make some salsa today. WOOHOOO
 
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