Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 09-16-2018, 12:50 PM   #41
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by T.G View Post
That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...
Yep my thoughts too. I've yet to try it so I'll be interested in your results.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 09-16-2018, 03:18 PM   #42
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
10
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 5,887
Trading: (24)
Bolivar AirForce (Retired)
Porch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

I've been fermenting some of my jalapenos in batches all summer with a bit of onion and garlic to make hot sauces. I just add a bit of vinegar to the blender when pureeing them.
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 09-16-2018, 05:46 PM   #43
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Porch Dweller View Post
I've been fermenting some of my jalapenos in batches all summer with a bit of onion and garlic to make hot sauces. I just add a bit of vinegar to the blender when pureeing them.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 10-13-2018, 04:42 PM   #44
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Finally got down to Eastern Market in Detroit to pick up some peppers for this years batch of hot sauce. Though I had missed the season, but there were plenty to be had. Bought over 7lbs of assorted peppers including Serrano, cayenne, cherry bombs. Stemmed, chopped, processed with 5% salt and 5% garlic. Filled a 2 gallon fermenting bucket about 2/3 the way. Added two barrel staves I won from Stearns (Ben) in last years auction. Plastic wrap on top of all that, and weighted down with a ziplock bag filled with water. Gonna let this go an easy 6 months.
Attached Thumbnails
Click image for larger version

Name:	IMG_0094.JPG
Views:	82
Size:	92.8 KB
ID:	18416  
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 10-15-2018, 07:53 AM   #45
stearns
Dogbert Consultant
 
stearns's Avatar
15
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 4,224
Trading: (50)
RA
stearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of light
Default Re: Lacto-Fermentation

Sounds great Bob! Haven't done a run in a while, I still have way too many jars of different peppers fermented and waiting to be used
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 02-10-2019, 12:53 PM   #46
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Checked my latest batch of hot sauce last night (a mix of orange bell, peron, orange habs, carrot, garlic, shallot, salt) to see how it’s doing. After a week the PH is down to ~4.1. Nice. I may let this only go a few more weeks before processing, after reading the first chapter in the book Ben sent me. See how it tastes without over fermenting.

Here’s a tip I picked up in a FB group on fermenting. After processing through my food mill, save and dehydrate the left overs for fermented chili flakes.

Also glad to check back in this thread. Seems my other batch is nearing the 4 month mark. Getting close.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 02-11-2019, 11:05 AM   #47
stearns
Dogbert Consultant
 
stearns's Avatar
15
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 4,224
Trading: (50)
RA
stearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of light
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
Heres a tip I picked up in a FB group on fermenting. After processing through my food mill, save and dehydrate the left overs for fermented chili flakes.
Highly recommend, I dehydrate in the oven at the lowest oven setting (I think mine is 170*) for many hours, probably 3-4 depending on how wet it was to start. I would use my dehydrator but I'm worried it will funk everything up for the next time I use it for fruit. The first time I did this was with some leftover pulp from a sauce run, it came out so good I took a full jar of some thai chiles I had fermented for no particular reason and dried them out completely then ground with a mortar and pestle, a pinch of that will make whatever I put in it a little tangy, just last week I put some in a roasted veggie dip and it brought it all together nicely
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 06-05-2019, 07:51 PM   #48
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Not really lacto fermented, or maybe even fermented. Trying a recipe out of the Noma cookbook (thanks again Ben). I have a batch of garum started. Its an old Roman recipe for fish sauce. Grind up some fish, guts and all. Mix in a bunch of salt and some water. Cover and put into a container, then wait. After a number of months, the fish breaks down and creates a fish sauce. Strain and use. Its similar to Asian fish sauce. Used some silver bass from yesterdays fishing trip.
Attached Thumbnails
Click image for larger version

Name:	3DE351D5-05C4-4D04-A562-41644E346022.jpg
Views:	37
Size:	22.6 KB
ID:	18652  
__________________
We're all here, because we're not all there.

Last edited by Chainsaw13; 06-05-2019 at 07:56 PM.
Chainsaw13 is offline   Reply With Quote
Old 06-06-2019, 06:30 AM   #49
stearns
Dogbert Consultant
 
stearns's Avatar
15
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 4,224
Trading: (50)
RA
stearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of light
Default Re: Lacto-Fermentation

Can't wait to see how that one turns out
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 06-09-2019, 08:32 PM   #50
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Made a batch of this today.

https://timsfoodobsession.com/2018/0...ela-esplosiva/ (cool blog too)

Not so much lacto-ferment, but similar method. I used both hot/sweet Calabrian pepper powders, as I have them on hand. It’s HOT! Can’t wait till it’s ready to use.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 06-10-2019, 07:53 AM   #51
stearns
Dogbert Consultant
 
stearns's Avatar
15
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 4,224
Trading: (50)
RA
stearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of lightstearns is a glorious beacon of light
Default Re: Lacto-Fermentation

Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 06-10-2019, 11:57 AM   #52
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by stearns View Post
Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious
Thats exactly what I was shooting for. Itll be interesting to see how the flavors meld over the next couple of weeks. Initial taste, the artichoke was the most dominant.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 07-03-2019, 07:08 AM   #53
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

A month into my garum doing its thing. I moved it into my garage last week, to take advantage of the higher temps in there. In the one week, it's progressed a lot further than when in the basement. There's distinct layers as the autolysis does it's stuff.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 09-02-2019, 06:58 AM   #54
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Well crap. Took a peek at my pepper ferments. The red ferment I’ve had going for almost a year has green mold on it. Into the bin it goes.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 09-02-2019, 11:30 AM   #55
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
10
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 5,887
Trading: (24)
Bolivar AirForce (Retired)
Porch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
Well crap. Took a peek at my pepper ferments. The red ferment Ive had going for almost a year has green mold on it. Into the bin it goes.
Can't you just scoop out the mold from the top? Anything below the brine level should still be good.
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 09-02-2019, 01:21 PM   #56
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Porch Dweller View Post
Can't you just scoop out the mold from the top? Anything below the brine level should still be good.
Ill have to take a closer look and see if its just on the brine.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 09-02-2019, 02:29 PM   #57
T.G
Colonel Dingleberry
 
T.G's Avatar
15
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,910
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
Made a batch of this today.

https://timsfoodobsession.com/2018/0...ela-esplosiva/ (cool blog too)

Not so much lacto-ferment, but similar method. I used both hot/sweet Calabrian pepper powders, as I have them on hand. It’s HOT! Can’t wait till it’s ready to use.

Had a big bag of random peppers so I made two batches, a medium and a hot, based off this recipe, left out a few ingredients due to carelessness or just not having them.

Right now, 24 hours later, they are at that "new pickle stage" in the ferment, where they still taste like what they are, but with a little lacto sour going and are still kind of crunchy. I swear, being a fan of new pickles, I could eat a whole jar right now with a spoon.
T.G is offline   Reply With Quote
Old 09-02-2019, 06:08 PM   #58
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
13
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 5,345
Trading: (92)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

I just used some Adam, on a grilled eggplant sandwich I made for dinner. Still spicy hot af, but rounding out the flavors after a few months nicely.
__________________
We're all here, because we're not all there.
Chainsaw13 is offline   Reply With Quote
Old 09-03-2019, 08:16 AM   #59
T.G
Colonel Dingleberry
 
T.G's Avatar
15
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,910
Trading: (37)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Lacto-Fermentation

Cool. I never added extra pepper powder, didn't see the need with the pepper blend being roughly 1/2 red jalapenos, 1/4 habaneros, and 1/4 some other pepper that I think were either Italian Hots or really big cayenne peppers. Be interesting to see how much the heat drops, if any, without the concentrated powder.
T.G is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 08:34 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.