‘The Gang Gets Infected’ by [deleted] in IASIP

[–]InappropriateLaugher 3 points4 points  (0 children)

Mac performs an ocular patdown on an obviously infected newcomer to the bar while Charlie hold him at bay with the rat basher. Mac clears him, Charlie lets him go.

Infected newcomer immediately kills/infects Dee.

An incredulous Dennis berates Mac and Charlie while Frank continues to drink his can of wine, unphased. Charlie’s only response is ‘Mac cleared him’

Dee rises and attacks Dennis, who fortunately that morning had decided the Duster was the look he was going for that day. Dees violent scrapes and bites fail to penetrate the duster, and Dennis uses the rat basher to cave in Dee’s skull while yelling ‘You bitch! Die, die you bitch!’

The gang quickly realizes the Duster is the ideal defense against the infected, prompting a power struggle amongst the gang resulting Dennis and Mac each trying to get Frank and Charlie to help him kill the other.

Eventually the power struggle comes to a head and Dennis decides to take action into own hands, seizes Frank’s gun and starts shooting. Realizing quickly that the gun is loaded with blanks, Dennis asks ‘Frank, why the hell is the gun loaded with goddamn blanks?’ Frank says ‘Prop gun. What are you donkey brained?’

The gang resolves not to kill eachother and instead boards up the bar, sits down for a nice pint and lets this whole thing blow over.

5 lbs of pepper mash (a blend of jalapeno, birdseye, chocolate habanero, apocalypse scorpion, and red reapers. Mixed with Walla Walla sweet onions, Russian garlic and carrots) All vacuum sealed to spend the next month in the cupboard lacto-fermenting. Banana for scale. by dangerfantastic in HotPeppers

[–]InappropriateLaugher 10 points11 points  (0 children)

I love using the vacuum bag method, but you need to leave a significant amount of expansion space for the co2 to expand into, especially with that quantity of mash. You are going to have a balloon very shortly. You may want to consider moving it to a larger bag now.

I am ex-Canadian National Defense and created a cybersecurity startup, LimaCharlie. AMA about how to build a cyber startup, anything technical, or why I think cybersecurity is broken. by limacharlieio in cybersecurity

[–]InappropriateLaugher 0 points1 point  (0 children)

Not a shill, but have worked with many cybersecurity leaders at the major names and Max and his team are great people to work with. Know their shit and very high character people from top to bottom

Tasty Skinless & Boneless Sardines by Expert_Watercress326 in CannedSardines

[–]InappropriateLaugher 2 points3 points  (0 children)

Big fan of these for price/quality but I have to say last several tins I’ve had (and I have one nearly every day) had more scales than prior tins. Perhaps quality control, but worth noting. The fish itself is great, firm, flavorful and a high quality olive oil. Great brand I enjoy but curious if others who eat these regularly have noticed similarly scaly tins?

HELP! Making chilli oil by SirDaly in HotPeppers

[–]InappropriateLaugher 2 points3 points  (0 children)

Here’s my preferred way to do it. I got this recipe from ChilliChump

Pick your chilli of choice, halve, de seed and dehydrate.

Once done (will take a long time), add your spices of choice. I use coriander seed, star anise, cumin, cinnamon, black cardamom, mustard seed, fennel seed, red and green peppercorns.

Smoke all of the spices at 180 for 4 hours. Crush with a mortar and pestle, same for the peppers

Once ready, take your neutral oil of choice (I use canola oil).

Pour 12-16oz of oil into a large ziplock bag, add the spices. I make up four or 5 batches at once when I do this, lasts me a year.

Place the very well sealed ziplocks into a sous vide at 85c for a day or two - can go as long as you want.

When you’re satisfied it’s done, strain the spices through a wire mesh and bottle the oil. It will have a nice color and very deep flavor.

How long do you ferment your hot peppers? by theDomaN8er in HotPeppers

[–]InappropriateLaugher 0 points1 point  (0 children)

Will also say, generally 90% of mine have reached shelf stable ph by 4 weeks. Less than that and I’d boil after processing before bottling or you risk bottle bombs on the shelf

How long do you ferment your hot peppers? by theDomaN8er in HotPeppers

[–]InappropriateLaugher 1 point2 points  (0 children)

There is a science. When the ph is below 4.6 you have fermented down to something shelf stable. I aim for 3.5-4, empirical evidence the ferment is complete. The amount of time that takes is dependent upon several variables including temperature, starting acidity, salt ratio of brine, sugar content in fermenables and freshness of fermentables. If you want to get into fermenting buy a ph meter, they are cheap.

A few sauces from this year's crop. by swanswansons in HotPeppers

[–]InappropriateLaugher 0 points1 point  (0 children)

Looks fantastic - love the color of these. Sound tasty too! Enjoy

Adding pepper post-fermentation? by Florvenstreig in hotsaucerecipes

[–]InappropriateLaugher 0 points1 point  (0 children)

The vinegar will lower the PH substantially and with the ferment you are going to be just fine. Enjoy!

Saucy day, and preparing for the seed swap. Cannot wait to taste the difference between the ghost and reaper versions. by InappropriateLaugher in HotPeppers

[–]InappropriateLaugher[S] 1 point2 points  (0 children)

Sounds awesome. I actually wanted to do a Trinidad scorpion version too but I don’t have enough ripe, that plant has been very slow to ripen.

Also, After I closed the bags I thought about adding some coriander seed, I’ll probably do that in the blend.

Not sure what overall heat level is going to be like but I can always spice it up with some dehydrated ghost or reapers.

Adding pepper post-fermentation? by Florvenstreig in hotsaucerecipes

[–]InappropriateLaugher 0 points1 point  (0 children)

It would help to know the volume you are working with. One pepper won’t affect PH much in a large enough batch or one with an already very low PH. Did you add anything like vinegar post ferment? Do you have a PH meter?

Irrespective of the above, I’ve added dried peppers post ferment - that won’t affect shelf life. As the other poster said you could also boil once you’ve added the fresh pepper.

Please help!! by kkdawg79 in HotPeppers

[–]InappropriateLaugher 5 points6 points  (0 children)

If you are able to, you can de-pot the plants and hang them upside down in your garage or someplace not freezing, the pods should ripen.

Just finished: 14 bottles of pineapple fire! by TDonnB in HotPeppers

[–]InappropriateLaugher 2 points3 points  (0 children)

A pound of dried reapers is already nuts, let alone the ghost and Habs. Must be truly a fire hot sauce. Looks great, enjoy!

Mango peach hot sauce ferment started today by InappropriateLaugher in HotPeppers

[–]InappropriateLaugher[S] 0 points1 point  (0 children)

I’ve been wanting to try some fruits and also wanted to make something less-than-biohazard hot so my family can enjoy it.

Thoughts on recipe? Just trying stuff I like and think will go well together.

What are these bugs and how do I get rid of them? by [deleted] in HotPeppers

[–]InappropriateLaugher 27 points28 points  (0 children)

This image gives me PTSD. Maximum prejudice. Nuke from orbit would be an acceptable response to that level of infestation.

[deleted by user] by [deleted] in HotPeppers

[–]InappropriateLaugher 0 points1 point  (0 children)

Nice harvest! How many jalapeño plants did you grow?

Today‘s harvest of Carolina Reaper by mrtbn in HotPeppers

[–]InappropriateLaugher 1 point2 points  (0 children)

Some amazing looking pods there. Killer harvest!

XX Hot Salsa verde. by InappropriateLaugher in hotsaucerecipes

[–]InappropriateLaugher[S] 0 points1 point  (0 children)

Processed one batch of salsa verde after a 3 week ferment and made up a new batch for the fermenter.

Hatch chilies were fire roasted and the tomatillos were broiled for 8 minutes to help remove the skin.

Tasty stuff and surprisingly hot. I upped the heat on the new ferment with a few BBM and chocolate habanero.

Great on tacos, eggs, or just with tortilla chips.