Great pepper site with a VERY interesting pepper! - Page 4

brokenbar · March 31, 2014

Quote:

Originally Posted by drew51

Thanks a lot for posting that recipe neoguy! I'm super interested on how various pepper sauces are made. What peppers are best etc. More like that would be very welcome!
I know many reference on this site that are great too, always looking for more!

You know that is how they make the "commercial" Tabasco? Saw a whole thing about it. We ferment a lot of stuff and making pepper sauce by fermenting makes an exquisite sauce that tastes like nothing else that is just cooked. The consistency is marvelous.

drew51 · April 1, 2014

Yea, I for sure want to try it. I'm really a newbie to doing fermentation, but I was a medical technologist, a lab rat. We fermented stuff all time

. Cooking is just sloppy lab work. I don't have to measure to the 100 thousandth of a gram! Yeah when doing that you had 30 seconds to get the right amount or start over as moisture from the air would interfere.
I often hear warnings about working with peppers or acid, but those are tame compared to what I worked with like HIV, Ebola etc. A friend of mine lost her eye in the lab. You really have to remember not to touch your face. The infection was so server she lost her vision in the eye she itched. Still these peppers can be dangerous too, and glad I have the right training to work with them. I also use sulfuric acid to acidify tap water for my blueberries. This could take your eye too! I added 4 more plants this year. A new blueberry called Sweetcrisp is crunchy like an apple! Well almost. The texture is completely different than any other blueberry in a class by itself. Very sweet like it's name. Super excited to get this plant. Production is inconsistent so the commercial market will never see this berry. The only way to taste it is to grow it yourself. Which is true with many fruits! The commercial rejects are often sold to the home market. All the same it is next to impossible to find this cultivar. I got lucky! I grow 7 blueberry cultivars currently. I love cooking with fruit. I tend to like very tart fruits like currants, They are so good! By far my favorite fruit. Such a unique taste. I love them with coconut, like eating a raspberry or strawberry for the first time, except it has it's own flavor like those fruits, yet nothing like those fruits.
Here's a red currant cordon...

drew51 · April 1, 2014

Like pepper fermentation, you make it better with the processing. Why it reminded me of currants as raw they are inedible! But processed correctly, it's food of the Gods! I also grow pineberries. These are white strawberries. They sort of taste like pineapple, except a lot better IMHO.
That's a pineberry on the left. Notice the red seeds...

sicily · April 1, 2014

I'm also a big fan of various berries but currants are my favorite!!! I've never seen the cordon style of growing, just gorgeous! I grow mine bush style. I have five Rovada bushes that keep me in jam and jelly for the winter. My favorite black currant bush died a few seasons ago and I replaced it with 7 new black currant bushes. I add the delectable flavor of currants to all my jam making and would love to share recipes with you. I'm also a big pepper fan but have not fermented any as yet. Currants and Aleppo peppers could be quite a marriage! Never heard of pine berries and the sweet crisp blueberries, thanks for the info!

drew51 · April 2, 2014

That cordon is not mine. I have 2 growing but I just started them. The one pictured is from a well known gardener, author Lee Reich. It is a Rovada too!
I have two very old red currant cultivars as cordons. London Market And Laxton's No1.
I have others i grow as bushes including Rovada.
My cordons are just reaching the top of the fence. Once out of dormancy I will prune to make the split left and right along the top of the fence. London Market is a little bigger right now. I'll post photo's at a later date.

April 1, 2014	#48
drew51 Tomatovillian™ Join Date: Dec 2013 Location: Sterling Heights, MI Zone 6a/5b Posts: 1,302	Like pepper fermentation, you make it better with the processing. Why it reminded me of currants as raw they are inedible! But processed correctly, it's food of the Gods! I also grow pineberries. These are white strawberries. They sort of taste like pineapple, except a lot better IMHO. That's a pineberry on the left. Notice the red seeds... Last edited by drew51; April 1, 2014 at 09:13 AM.

April 1, 2014	#49
sicily Tomatovillian™ Join Date: Feb 2010 Location: Indiana Posts: 192	I'm also a big fan of various berries but currants are my favorite!!! I've never seen the cordon style of growing, just gorgeous! I grow mine bush style. I have five Rovada bushes that keep me in jam and jelly for the winter. My favorite black currant bush died a few seasons ago and I replaced it with 7 new black currant bushes. I add the delectable flavor of currants to all my jam making and would love to share recipes with you. I'm also a big pepper fan but have not fermented any as yet. Currants and Aleppo peppers could be quite a marriage! Never heard of pine berries and the sweet crisp blueberries, thanks for the info!

April 2, 2014	#50
drew51 Tomatovillian™ Join Date: Dec 2013 Location: Sterling Heights, MI Zone 6a/5b Posts: 1,302	That cordon is not mine. I have 2 growing but I just started them. The one pictured is from a well known gardener, author Lee Reich. It is a Rovada too! I have two very old red currant cultivars as cordons. London Market And Laxton's No1. I have others i grow as bushes including Rovada. My cordons are just reaching the top of the fence. Once out of dormancy I will prune to make the split left and right along the top of the fence. London Market is a little bigger right now. I'll post photo's at a later date.