Fermenting. - Page 59

Worth1 · June 23, 2018

I just did pretty darn good.

Worth

Worth1 · July 15, 2018

Another quart of ghost peppers like I need anymore.
Worth

clkeiper · July 15, 2018

Oh... I have two quarts I picked just the other day.... not that I am planning on eating anyof them...Now if I can sell them. Of not I will dry them and sell ghost pepper powder?

Worth1 · July 15, 2018

I would ferment them and make a sauce with lime juice and sugar.
Just a wee drop on food is to die for, I keep it in the truck for work.

Worth

velikipop · July 15, 2018

Quote:

Originally Posted by Worth1

I would ferment them and make a sauce with lime juice and sugar.
Just a wee drop on food is to die for, I keep it in the truck for work.

Worth

Worth, can you give us your recipe for the fermented pepper sauce. I want to try making some, sorry for the bother if you posted it previously.
Thanks

Worth1 · July 15, 2018

Quote:

Originally Posted by velikipop

Worth, can you give us your recipe for the fermented pepper sauce. I want to try making some, sorry for the bother if you posted it previously.
Thanks

No worries but keep in mind I do it by taste.
I will be back with it soon right now I am cooking blackened Redfish I caught.
Cant afford to burn it.

clkeiper · July 15, 2018

Wonderful. Thanks for sharing. Speaking of fish... Did you see the story of the 8' gar caught in Texas? That is a huge fish.

Worth1 · July 15, 2018

No but I looked it up.
Glad he let it go back.
Here is one that impresses me big time caught on a Penn 209 in Texas.

pmcgrady · July 15, 2018

Fishing the Illinois or Mississippi with my dad, when I was a kid... alligator gar and carp/buffalo were "trash" fish... Until a real river man showed him how to clean a carp, but not so much an alligator gar. Now it's all Asian carp where we fished, and you hunt them with bow and arrows and nets. And you need a good Louisana cook to show you how to clean them and eat them.

pmcgrady · July 15, 2018

On another note, one of the friends that helps in the garden wanted to make pickles...
I fermented mine in a 3 gallon crock (as per a link posted by Worth), he "canned" his...
Mine are in the fridge nice and crispy, his are mush...lol!

Worth1 · July 16, 2018

I have some in the fridge that if I pop the lid on them they fizz like a soda pop.

velikipop · July 16, 2018

No hurry, my peppers are no where near ready to ferment. Thanks.

Worth1 · July 16, 2018

Quote:

Originally Posted by velikipop

No hurry, my peppers are no where near ready to ferment. Thanks.

Someone I know is trying to introduce me to a lady.
She texted me last night to call her and I did.
This was about the time I was going to sit down and explain what I do with the peppers.
It seems complicated but it isn't but now I am on my phone.
It is all up to the taste of the person making it.
Everyone that has tried it loves the stuff and you cant buy it anywhere.

Worth1 · July 18, 2018

I'll get the fermenting suace recipe out tonight if I can.
Mentally whipped every day after work.
Worth

velikipop · July 18, 2018

Whenever you have the time, don't rush or stress about it.

July 15, 2018	#873
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	Oh... I have two quarts I picked just the other day.... not that I am planning on eating anyof them...Now if I can sell them. Of not I will dry them and sell ghost pepper powder? __________________ carolyn k

July 15, 2018	#877
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	Wonderful. Thanks for sharing. Speaking of fish... Did you see the story of the 8' gar caught in Texas? That is a huge fish. __________________ carolyn k

July 16, 2018	#882
velikipop Tomatovillian™ Join Date: Dec 2006 Location: Langley, BC Posts: 768	No hurry, my peppers are no where near ready to ferment. Thanks. __________________ I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan

July 18, 2018	#885
velikipop Tomatovillian™ Join Date: Dec 2006 Location: Langley, BC Posts: 768	Whenever you have the time, don't rush or stress about it. __________________ I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan

June 23, 2018	#871
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I just did pretty darn good. Worth

July 15, 2018	#872
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Another quart of ghost peppers like I need anymore. Worth

July 15, 2018	#874
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I would ferment them and make a sauce with lime juice and sugar. Just a wee drop on food is to die for, I keep it in the truck for work. Worth

July 15, 2018	#878
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	No but I looked it up. Glad he let it go back. Here is one that impresses me big time caught on a Penn 209 in Texas.

July 15, 2018	#879
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	Fishing the Illinois or Mississippi with my dad, when I was a kid... alligator gar and carp/buffalo were "trash" fish... Until a real river man showed him how to clean a carp, but not so much an alligator gar. Now it's all Asian carp where we fished, and you hunt them with bow and arrows and nets. And you need a good Louisana cook to show you how to clean them and eat them.

July 15, 2018	#880
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	On another note, one of the friends that helps in the garden wanted to make pickles... I fermented mine in a 3 gallon crock (as per a link posted by Worth), he "canned" his... Mine are in the fridge nice and crispy, his are mush...lol!

July 16, 2018	#881
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I have some in the fridge that if I pop the lid on them they fizz like a soda pop.

July 18, 2018	#884
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I'll get the fermenting suace recipe out tonight if I can. Mentally whipped every day after work. Worth