food The Drunken Chef

Stinky fish.
image.jpeg
image.jpeg
image.jpeg
 
Alynne said:
 
 
I like em packed in mustard!
 
Hows about a drunken hot sauce ferment...
 
Take crap out of the freezer from the garden.  Like celery, bell pepper, strawberry's and supers.  And some fresh carrots

 
Put it all in a pan to thaw enough to chop

 
Meanwhile chop your carrots and add them to jar.  Add some salt  and ginger

 

 
 
Wait for the bubble....hopefully the carrots carried some yeast since I did not completely peel them and slightly washed them.   If no bubble in a few days I will add some sour dough hooch.  Where did I put that.....bottom cabinet under elec skillet.  Come back here and check for location and date.
 
This viking drank a bottle of mead and got all asian up in this bitch. I call this redneck okonomiyaki. Didn't quite turn out like okonomiyaki but holy shit was it good. Kimchi, hot dog, shredded leeks. The sauce was garlic, my first ripe thai chili, rice vinegar, dragon fly thin soy sauce and thick soy sauce. At least I think, that stuff doesn't have much english on the label. I call it clear cap and blue cap dragonfly sauce. I use it mainly for thai cooking.  It's a pretty good dipping sauce though once you mix it all together. 
 
20151121_122036.jpg

20151121_122927_1.jpg
 
No posts up in here since November.
 
They enact prohibition again?
 
Or maybe y'all have switched to sumfin' else?
 
Do I need to start a Methhead Chef thread?
 
No way Jose.
 
I reckon I need to bring this thread back to its former glory.
 
And pronto!
 
I would right now however...
 
 
Too lit to post further.
 
Been snorting laundry detergent for the last hour dontcha' know.
 
Back
Top