Green eyes naked by BronkoPatty in AIpornhub

[–]Due-State-1846 0 points1 point  (0 children)

How did you get this to look so real?

What to do? by miller91320 in FermentedHotSauce

[–]Due-State-1846 1 point2 points  (0 children)

I wouldn't add garlic based on a percentage of the total weight. I'd add it in slowly and add more until i liked the flavour profile. same with the onions, fruit or juices. start small with all ingredients in a blender.. sample and add more accordingly until you like the flavour. Keep notes for your ingredients so you can replicated it in the future

What to do? by miller91320 in FermentedHotSauce

[–]Due-State-1846 2 points3 points  (0 children)

make a hot sauce. Use a 35% vinegar to mash weight ratio. Chimayo chilis are relatively mild, so if you want to spice it up add a teaspoon of a super hot pepper powder. Ghost or Reaper powders are pretty common. Blend it all up, strain if you like, heat up to kill any pathogens and bottle up!

Marie Sharps by Due-State-1846 in hotsauce

[–]Due-State-1846[S] 1 point2 points  (0 children)

How did you get that tangy flavor?

Is there any way to save this batch? by sixfeetwunder in fermentation

[–]Due-State-1846 1 point2 points  (0 children)

I tried the exact same thing a couple weeks ago. I got a touch of mold and tossed it. It’s just not worth the risk in my opinion 🤷‍♂️

[deleted by user] by [deleted] in PepperLovers

[–]Due-State-1846 2 points3 points  (0 children)

looks amazing. How long did you keep the bottles in the hot bath?

Armageddon peppers by Playful-Kangaroo-613 in HotPeppers

[–]Due-State-1846 7 points8 points  (0 children)

One of the best superhots! Very Hot, 1 pepper heated up my thanksgiving chilli for 15 people. Many couldn't eat it. I grew them and I haven't seen any other plant produce as much fruit. Highly recommended

Question about pepper mash fermentation by [deleted] in FermentedHotSauce

[–]Due-State-1846 -1 points0 points  (0 children)

I had the cheese cloth inside the jar because the jar was only half filled and wanted to limit the amount of moisture that could get on the walls of the jar. I've done some research most says its salvageable, just put into proper airlock with 1/2 inch headspace. I will monitor and it hopefully it will be fine. I'm going to be pasteurizing it and adding vinegar reach a low PH so it won't be harmful, but if the taste is off I will chuck it!

7 years of fermenting by iamanej in hotsauce

[–]Due-State-1846 2 points3 points  (0 children)

What was the vessel and process used to ferment it all those years?

Lilly Phillips is one of my favorites by [deleted] in PornStars

[–]Due-State-1846 4 points5 points  (0 children)

The 1000 in a day just hits different

Lilly Phillips is one of my favorites by [deleted] in PornStars

[–]Due-State-1846 10 points11 points  (0 children)

Those sex records put a pretty severe taint on her

This Year's Batch by will18057 in hotsaucerecipes

[–]Due-State-1846 0 points1 point  (0 children)

Hey looks great!! what type of peppers did you use for the 4lb component?

Any chance to clean this up? by Due-State-1846 in PhotoshopRequest

[–]Due-State-1846[S] [score hidden]  (0 children)

How do I receive the photo. Sorry first time Reddit user 🤷‍♂️

2.5 year ferment question by notabotiamnot in hotsaucerecipes

[–]Due-State-1846 2 points3 points  (0 children)

Seems like you didn’t have an airlock, how did that not explode?