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Ordering produce off eBay is one of the wildest things I've ever heard
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# ? Aug 19, 2019 13:30 |
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# ? Mar 28, 2024 17:10 |
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sadus posted:Just got a bunch of scotch bonnets from eBay, way more than I can use soon. They are still a bit moist - what's the best way to preserve pure peppers? Pop them in a demudifier? Depends on your goals for them. I would freeze them.
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# ? Aug 19, 2019 16:40 |
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You can always dehydrate them after they've been frozen too. No considerable loss of flavor or anything in my experience. They take up quite a bit of freezer real estate though. Dehydrating them and then grinding them up into flakes can reduce a gallon sized Ziploc bag full of Habs down to like a single standard 1.5oz crushed red pepper container. I did all the processing outside to avoid fine hab powder getting all over the house.
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# ? Aug 19, 2019 16:52 |
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Right on, I'll just freeze for now Only turned to ebay because Amazon had horrible prices for anything but seeds, is there a reputable retailer online with "rare" hot peppers?
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# ? Aug 19, 2019 17:32 |
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Can I do a lactoferment with peppers I froze last year?
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# ? Aug 19, 2019 19:52 |
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Usually I make hot sauce with straight vinegar no lacto action. This year I think I will do a small test batch. 1. Weigh solids (peppers and garlic) 2. Chop to like a medium dice 3. Put in small jar 4. Add weighed advised percentage salt (kosher, not iodized), mix it in 5. Add a little bit of yogurt liquid from a yogurt brand I like 6. Rubber band coffee filter over it Good recipe? Do I need to add a bit of distilled water too?
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# ? Aug 20, 2019 14:49 |
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I've been fermenting poo poo for awhile and have made eight or ten batches of lacto fermented peppers for sauce. Here's my method along with the crap I found to work the best. Stuff:
Do this:
FreelanceSocialist fucked around with this message at 17:08 on Sep 15, 2019 |
# ? Aug 20, 2019 15:06 |
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FreelanceSocialist posted:I've been fermenting poo poo for awhile and have made eight or ten batches of lacto fermented peppers for sauce. Here's my method along with the crap I found to work the best. Welp, I know what I am doing this weekend. Thanks for this! I have an overabundance of reapers this year.
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# ? Aug 20, 2019 15:13 |
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You can pretty much use whatever you want. I did one batch with chunks of pineapple instead of garlic, for instance.
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# ? Aug 20, 2019 15:33 |
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Bertrand Hustle posted:Can I do a lactoferment with peppers I froze last year? Yes. Should probably add some fresh ingredients for insurance. Lactobacillus can survive freezing but most of them will die.
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# ? Aug 20, 2019 17:41 |
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Picked up a bottle of Spicy Shark's Megalodon carolina reaper hotsauce. It has a nice dark cherry flavor with a bit of ginger and some other spices. It has plenty of heat to it, but it doesn't hit you up-front so you actually have a chance to enjoy the other flavors. In my opinion, the heat is just a bit below other reaper-based sauces. What I really like is that the heat peaks and fades relatively quickly. It's also thin and flows easily, which I definitely prefer over some of the ultra-hot stuff that has a paste-like consistency. Tonight I threw together some spring rolls and wontons (poorly) and I was able to toss the wontons in the sauce but still be able to taste the filling of the springrolls. If you come across this stuff and are comfortable with this level of heat, I think it's well worth the $8 or $9 for a bottle.
FreelanceSocialist fucked around with this message at 00:24 on Aug 21, 2019 |
# ? Aug 21, 2019 00:20 |
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I've never made hot sauce before, but currently I have a large surplus of Datil peppers on my hands. Has anyone here made a hot sauce with these before? I'm thinking pineapple, but I'm open to recommendation. I also have some poblanos, jalapenos, cayenne, and some sweet peppers in various states of ripeness. And about a gallon of frozen habaneros that I've been working through from last year.
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# ? Aug 24, 2019 10:32 |
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wormil posted:Yes. Should probably add some fresh ingredients for insurance. Lactobacillus can survive freezing but most of them will die. It's getting close to harvest time, so I might use this year's peppers as well.
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# ? Aug 24, 2019 11:24 |
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Ape Has Killed Ape posted:I've never made hot sauce before, but currently I have a large surplus of Datil peppers on my hands. Has anyone here made a hot sauce with these before? I'm thinking pineapple, but I'm open to recommendation. Firehouse Subs' Captain Sorenwhatsits hot sauce is made from datil peppers, I think.
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# ? Aug 24, 2019 13:39 |
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There was a hot sauce called "datil do it" that I had years ago that was one of my favorites and it definitely had a sweeter flavor than most, pineapple would probably be good. They apparently still have that brand but I remember it being trashy vinegar sauce now. This is the good stuff: This is the trash crap that's sold in like tjmaxx or whatever:
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# ? Aug 24, 2019 13:46 |
FreelanceSocialist posted:I've been fermenting poo poo for awhile and have made eight or ten batches of lacto fermented peppers for sauce. Here's my method along with the crap I found to work the best. I spent an hour today doing this with some red savinas I've grown this summer: When I went to wash the cutting board I'd used for the peppers, the spray from the faucet created a cloud of pepper spray, and my girlfriend had to flee the kitchen, and I spent 15 minutes coughing while cleaning up. Next time I'm doing that outside.
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# ? Sep 8, 2019 22:40 |
a foolish pianist posted:
that's a rite of passage and a lesson you won't forget.
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# ? Sep 8, 2019 22:53 |
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Put dish soap on it and scrub it before hitting it with water. Seems to help, at least with the suicidally hot stuff. Also, if you notice that the brine gets cloudy and you have sort of "wisps" of white stuff in the jar, don't worry - its harmless. It will affect the flavor though, so I recommend dumping everything into a strainer and rinsing under cold water then preparing fresh brine and repacking. I'd say that one in five of my ferments end up needing a rinse and repack. FreelanceSocialist fucked around with this message at 12:29 on Sep 9, 2019 |
# ? Sep 9, 2019 12:26 |
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Another visit to the garden. At some point I crossed a line. I'm not even sure what to do with these anymore beyond dry them and add to the stores.
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# ? Sep 11, 2019 12:49 |
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Ship them all to me.
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# ? Sep 11, 2019 13:16 |
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Just ship like, a ziplock bag full, to me
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# ? Sep 11, 2019 14:04 |
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COOL CORN posted:Just ship like, a ziplock bag full, to me Speaking of which, coworker gave me a zip loc of what she says are tobasco peppers. Ideas?
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# ? Sep 11, 2019 14:09 |
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Yep, those are Tabasco peppers. I'm not a fan of making sauce with them, but I'd probably de-stem and dry, then maybe grind/blend to a decent size and use to add some heat to dishes.
FreelanceSocialist fucked around with this message at 14:26 on Sep 11, 2019 |
# ? Sep 11, 2019 14:24 |
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Flash Gordon Ramsay posted:Speaking of which, coworker gave me a zip loc of what she says are tobasco peppers. Ideas? Looks perfectly sized to just make a bottle of pepper vinegar. Pioneer42 posted:
Holy poo poo that looks so good! I already have way way too much frozen chili pepper paste stashed in the freezer for chili and stuff but that picture just makes me instantly want moreeeeee. Gwaihir fucked around with this message at 14:42 on Sep 11, 2019 |
# ? Sep 11, 2019 14:33 |
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Flash Gordon Ramsay posted:Speaking of which, coworker gave me a zip loc of what she says are tobasco peppers. Ideas? Make a hot sauce out of tabasco peppers that doesn't taste like poo poo.
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# ? Sep 11, 2019 14:46 |
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Flash Gordon Ramsay posted:Speaking of which, coworker gave me a zip loc of what she says are tobasco peppers. Ideas? Ferment them, make good sauce.
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# ? Sep 11, 2019 15:17 |
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I'm intrigued by fermenting them. Do I just make a mash, add salt (what percentage?) and wait?
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# ? Sep 11, 2019 15:27 |
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Quarter and remove seeds/pith. Ferment. Then mash. My process is a few posts back.
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# ? Sep 11, 2019 15:33 |
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FreelanceSocialist posted:Quarter and remove seeds/pith. Ferment. Then mash. My process is a few posts back. Awesome. Just ordered the stuff, thanks. Out of curiosity, why remove seeds and not just use whole peppers? And why not mash first?
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# ? Sep 11, 2019 15:43 |
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Mashing is going to introduce additional bacteria, yeast from the environment. You don't want that. Also, you can't rinse and repack in fresh brine to get rid of the kahm yeast. In general, I've found that chopping and fermenting yields a better product than mashing and fermenting and gives me more control over flavor. I remove seeds and pith mostly because I do not want either in my finished product. Avoids any off-flavors, textures, and having to use a food mill. You can leave both, if you like.
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# ? Sep 11, 2019 16:00 |
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FreelanceSocialist posted:I remove seeds and pith mostly because I do not want either in my finished product. Avoids any off-flavors, textures, and having to use a food mill. You can leave both, if you like. I leave both to get the maximum heat out of my jalapeños, but I am admittedly expecting to blend at the end.
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# ? Sep 11, 2019 16:18 |
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FreelanceSocialist posted:Quarter and remove seeds/pith. Ferment. Then mash. My process is a few posts back. Flash Gordon Ramsay posted:Awesome. Just ordered the stuff, thanks. I just finished this on my own from his post, worked like a charm.
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# ? Sep 11, 2019 16:57 |
Pioneer42 posted:
that's beautiful. I had a harvest like that like two years ago. I think there are still some in the freezer.
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# ? Sep 11, 2019 23:06 |
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Thank you for the compliments. I should have mentioned that the harvest is Carolina Reaper, 7-Pot Brown, Habanero, Peruvian White Habanero, and Tabasco. Except for the oranges the seeds came from PuckerButt. The 7-Pots have traditionally been my favorite, but this year I have really enjoyed the Peruvians. Like a Habanero, good balance of flavor and heat, in a convenient-sized package. I like to make mango/peach sauce from the Habaneros, and usually dehydrate the rest. At the end of season I pick all my green Tabascos and use for vinegar. I, too, think I will give the fermenting recipe a try. When prepping the ingredients, should I do anything to the pods beyond giving them a good rinse in water after bringing them in to reduce contamination? Also, I have never tried freezing. Any tips on how to store/freeze/thaw?
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# ? Sep 12, 2019 11:51 |
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Pioneer42 posted:I, too, think I will give the fermenting recipe a try. When prepping the ingredients, should I do anything to the pods beyond giving them a good rinse in water after bringing them in to reduce contamination? Nope, just rinse. Lactobacillus is really good at out-competing the bad stuff. If, during the ferment, you see milky white stuff, that's yeast. It's harmless but because it can change the flavor over time, I usually dump out and rinse the peppers and repack the jar with fresh brine.
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# ? Sep 12, 2019 12:33 |
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What do you do when you're done fermenting the peppers? Throw them in a food processor or blender?
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# ? Sep 12, 2019 13:05 |
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mariooncrack posted:What do you do when you're done fermenting the peppers? Throw them in a food processor or blender? Yup.
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# ? Sep 12, 2019 13:16 |
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It’s mid-September, when should I plan on planting peppers? I’m wanting to get all my household projects lined out for the next couple months.
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# ? Sep 12, 2019 13:24 |
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Democratic Pirate posted:It’s mid-September, when should I plan on planting peppers? I’m wanting to get all my household projects lined out for the next couple months. Where do you live? What Zone? Google your town/extension office or just google zone and you can tell. Extension offices usually have great resources for local areas.
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# ? Sep 12, 2019 14:04 |
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# ? Mar 28, 2024 17:10 |
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I picked up 3 ghost peppers at work. I want to make a sauce with these. Any recommendations for other peppers or ingredients to add to these?
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# ? Sep 12, 2019 15:55 |