food Skullbikers Staying Healthy in 2020 Flog
- Thread starter skullbiker
- Start date
skullbiker
eXtreme
I usually use the big fat Daikon radishes but I have none growing right now, and trying to find those in the store now is a whole nother task!DownRiver said:
I love those big fat daikon for kimchi as well. I generally don't have a problem sourcing them at my local grocery stores so that is a positive for me, but like you... I tend to tweak my recipes for kimchi a bit from the norm. One key way I speed up my ferment process for instance is pureed banana...
skullbiker
eXtreme
I just finished cooking and bottling my first fermented hot sauce this year. Jalapenos and Cherry Bombs.
PH turned out great.
PH turned out great.
skullbiker
eXtreme
I processed another batch of fermented(10 weeks) sauce. This one was using only Biker Billy peppers. It tastes great.
skullbiker
eXtreme
I canned up a bunch of Cowboy Candy last night. What can be better than peppers and nearly pure sugar?
First off we have Numex Jalapeno Orange & Lemon Spice peppers.
Then on to the huge Paquime Hybrid & Mucho Nacho pepper rings.
And to finish it off, the great ones, Rocoto Montufar peppers. I cannot wait to try these but have to give them a little seasoning time.
First off we have Numex Jalapeno Orange & Lemon Spice peppers.
Then on to the huge Paquime Hybrid & Mucho Nacho pepper rings.
And to finish it off, the great ones, Rocoto Montufar peppers. I cannot wait to try these but have to give them a little seasoning time.
skullbiker
eXtreme
OK then, I am trying this for the first time(for me). Fermented cherry peppers, AKA the Sun Sugars and Tomatoberrys that I just picked this morning. Spiced with rings from 4 different kinds of Jalapenos. I will know after 2 weeks if they are good or not.
skullbiker
eXtreme
Note: jumped the gun on trying out the Cowboy Candy. It is awesome. Rocoto Montufars & Numex Jalapeno Orange Spice leave a long lingering tingle.
I likely will make more of these, previously I would say for the OFF SEASON, but I do not have one of those now. . .
It should be even better after it has aged a little.
I likely will make more of these, previously I would say for the OFF SEASON, but I do not have one of those now. . .
It should be even better after it has aged a little.
skullbiker
eXtreme
Just in case someone wants to try the Cowboy Candy, here is a link to the recipe.
https://www.food.com/recipe/candied-jalapeno-or-cowboy-candy-453141
Link for the fermented cherry tomatoes.
https://nourishedessentials.com/blogs/food/fermented-cherry-tamatoes
https://www.food.com/recipe/candied-jalapeno-or-cowboy-candy-453141
Link for the fermented cherry tomatoes.
https://nourishedessentials.com/blogs/food/fermented-cherry-tamatoes
thanks for the links. i will try this.skullbiker said:
skullbiker
eXtreme
Last nigt my wife cooked up the 5 Colossal Hybrid bell peppers( the ones I just picked as shown here in my glog http://thehotpepper.com/topic/73129-skullbikers-roaring-into-the-twenties-glog/page-16 ). Tomato sauce from our recently picked tomatoes with the addition of cumen, chili powder, oregano, and garlic. That was mixed with brown rice, spicy chicken sausage, and black beans, this was pre cooked and stuffed into the preheated peppers and topped with mozzarella cheese and then put into the oven again to finish it up. Here is a pic (two are on the plates already).
Here is a pic of my plate all whacked and mixed (the way I like it) with the addition of some of my recently made Biker Billy Jalapeno hot sauce.
It was awesome.
Fresh peppers that you can REALLY eat as a meal are good.
Here is a pic of my plate all whacked and mixed (the way I like it) with the addition of some of my recently made Biker Billy Jalapeno hot sauce.
It was awesome.
Fresh peppers that you can REALLY eat as a meal are good.
skullbiker
eXtreme
I blended up a yellow mash to ferment for sauce. 1 1/2 lbs Super Heavyweight bells(the ones I just recently picked as shown on my glog), 1 1/4 lbs Brazilian Starfish Yellow, (2) of those growdown Fatalii, and (1) White Habanero, salt, garlic, and brown sugar. I should know how it is in 2 or 3 months!
I took my Emerald Fire Jalapeno ferment that has been curing for about 10 weeks and cooked and blended it(simultaneously I might add) in the good ol Instant Pot Ace. Added my Super Secret final ingredient at the last 5 minutes.
Bottled it up, and yes, it is yummy.
PH: 3.7
I took my Emerald Fire Jalapeno ferment that has been curing for about 10 weeks and cooked and blended it(simultaneously I might add) in the good ol Instant Pot Ace. Added my Super Secret final ingredient at the last 5 minutes.
Bottled it up, and yes, it is yummy.
PH: 3.7
skullbiker
eXtreme
Started a Cherry Bomb ferment for sauce this afternoon. 3 1/2 lbs Cherry Bombs(weight is stems and seeds removed but placentas retained. With some garlic, brown sugar & sea salt and blended.
And now wait patiently.
And now wait patiently.
skullbiker
eXtreme
I took a bunch of my tomatoes and cooked them down and made some spicey ketchup. Here is a link to the recipe I kind of followed:
https://www.inspiredtaste.net/27375/homemade-ketchup-recipe/
I used extra fresh tomatoes instead of adding store bought paste and (2) large Mucho Nacho jalapenos(sliced including seeds and placentas) instead of the pepper flakes. I simmered the mixture about 9 hours until it was fairly thick. It turned out pretty good, but not perfect.
I gave it a final short cook and blend job in my Instant Pot Ace with the addition of 1 tsp. Xanthum Gum to give it a little more body and keep it from separating(I like to squeeze out a nice bead when I use it).
Now PERFECT!
https://www.inspiredtaste.net/27375/homemade-ketchup-recipe/
I used extra fresh tomatoes instead of adding store bought paste and (2) large Mucho Nacho jalapenos(sliced including seeds and placentas) instead of the pepper flakes. I simmered the mixture about 9 hours until it was fairly thick. It turned out pretty good, but not perfect.
I gave it a final short cook and blend job in my Instant Pot Ace with the addition of 1 tsp. Xanthum Gum to give it a little more body and keep it from separating(I like to squeeze out a nice bead when I use it).
Now PERFECT!
skullbiker
eXtreme
So I took my pile of Antep Aci Dolma peppers( 4 1/4 pounds), buzzed them up in the blender (along with sea salt, garlic, and brown sugar). Ended up with about 3/4 gallon, vacuum has been applied and now the two or more month wait.
skullbiker
eXtreme
I chopped up one of my heads of cabbage that split after the rain. It made a nice tub of cole slaw. I cheated with store bought dressing but added in some of my Biker Billy Jalapeno hot sauce. It is VERY good.
skullbiker
eXtreme
Time for an orange ferment/sauce.
1 1/2 lbs Numex Jalapeno Orange Spice(or Pumpkin Spice, I have both and they are the same)
2 tbs fine sea salt
2 tbs granulated garlic
3 tbs light brown sugar
Blent the crap out of it, put in jar, vacuum cap with vacuum applied and wait 2 weeks to infinity(usually 8 weeks to 6 months for me).
1 1/2 lbs Numex Jalapeno Orange Spice(or Pumpkin Spice, I have both and they are the same)
2 tbs fine sea salt
2 tbs granulated garlic
3 tbs light brown sugar
Blent the crap out of it, put in jar, vacuum cap with vacuum applied and wait 2 weeks to infinity(usually 8 weeks to 6 months for me).
skullbiker
eXtreme
I could not wait any longer and opened the 1/2 gal jar of my Kohlrabi Kimchi that I had posted here by mistake:
http://thehotpepper.com/topic/73150-skullbikers-all-of-2020-outside-not-peppers-glog/page-6
I think this might be the best tasting batch yet, I think the fresh peppers put it right over the top! I will have to document this one so I can make it again. I will leave the (2) gallon jars to age until I use up the remainder of the last batch and this 1/2 gal. Should not take long as I eat about a pint a day!
http://thehotpepper.com/topic/73150-skullbikers-all-of-2020-outside-not-peppers-glog/page-6
I think this might be the best tasting batch yet, I think the fresh peppers put it right over the top! I will have to document this one so I can make it again. I will leave the (2) gallon jars to age until I use up the remainder of the last batch and this 1/2 gal. Should not take long as I eat about a pint a day!
skullbiker
eXtreme
This is my first step on my journey to my Rocoto pepper jelly.
I clamped the good ol manual stainless steel masticating juicer to the counter.
Then I got out the 1 lb 9 oz of cleaned Rocoto Montufar and Equidorian Sweet Rocotos.
I put them through the juicer and ended up with 8.5 oz of ground up squeezed out tailings. These will be saved and used in a pepper sauce ferment.
And the final product is one full to the top pint of pure unadulterated Rocoto pepper juice.
More to come later on this project.
I clamped the good ol manual stainless steel masticating juicer to the counter.
Then I got out the 1 lb 9 oz of cleaned Rocoto Montufar and Equidorian Sweet Rocotos.
I put them through the juicer and ended up with 8.5 oz of ground up squeezed out tailings. These will be saved and used in a pepper sauce ferment.
And the final product is one full to the top pint of pure unadulterated Rocoto pepper juice.
More to come later on this project.