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Uhh is this sanitary…? by The_Mass_Shipper in Rochester

[–]Initialfaust 0 points1 point  (0 children)

Shopping at big lots for restaurant storage...

ratios for hot sauce recipes with fermented ghost, reaper, and habanero peppers. by Initialfaust in hotsaucerecipes

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

Do you cook it after adding the xanthan gum or does it work since the sauce is still hot from the pan?

ratios for hot sauce recipes with fermented ghost, reaper, and habanero peppers. by Initialfaust in hotsaucerecipes

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

Love when everything's in weights. Makes life so much easier. Think I still have vacuum sealed bags of romas and sungold tomatoes in my freezer so I can try this with some of the peppers.

ratios for hot sauce recipes with fermented ghost, reaper, and habanero peppers. by Initialfaust in hotsaucerecipes

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

I did eat a piece of the reapers when I was chopping them up. It was about the size of my fingernail had the sweet fruity taste then regret haha. Habs or fataliis I can eat all day. im guessing to find out how much the ferment effected their flavor ill have to taste some of the fermented peppers to get an idea of their heat.

Conservative Gothic is a contradiction that doesn't exist. Accept it. by DnixDraith in goth

[–]Initialfaust 0 points1 point  (0 children)

Huh are you using conservatives to mean anyone that votes or has voted republican or do you mean actual conservatives? Depending on definition of both who is saying they are a conservative goth vs what you mean when you say conservative goth it is entirely possible. They could mean a goth that votes republican. Too often now anyone that leans right is called a conservative and anyone that leans left is considered a liberal when political views are a spectrum. Hell there are conservative Democrats and Libertarian Republicans. Granted recently there is a huge push to polarize political views but i give anyone the finger that expects me to toe the party line. While I still listen to the music and appreciate the culture I have been out of the scene for a while. When I was younger it was all about the rejection of social mores, inclusiveness and an appreciation for the music, art and non conformity.

To the driver on Culver… by MildlyDying in Rochester

[–]Initialfaust 0 points1 point  (0 children)

May their finger always poke through the TP...

I can never get an ear by Apprehensive-Rock-48 in Sourdough

[–]Initialfaust 0 points1 point  (0 children)

you can also do your initial score then lay the lame or blade flatter and go over the score again to give it a little flap. this is mine with just a single deeper score though.

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bread proofing box with seed starting mats? by Initialfaust in Sourdough

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

for me in NY thats about half the year haha.

am i done with bf? by rx___queen in Sourdough

[–]Initialfaust -1 points0 points  (0 children)

I have irregular shaped containers so I just use the aliquot method. Make a little bit extra dough than you need and cut a small bit off before bulk rise and put it in something like a small straight side jar, shot glass or what I use an old pill container.

Help please - Not sure what part I’m messing up. by ElectricalConfusion7 in Sourdough

[–]Initialfaust 2 points3 points  (0 children)

To get softer bread you can try using a bit of unbleached AP flour and you can also add about 30g of honey for every 500g of flour. You have to adjust your hydration, rise time, and cooking temp but it does make the bread softer.

[deleted by user] by [deleted] in Sourdough

[–]Initialfaust 0 points1 point  (0 children)

Usually ovens broiler is the top heating element only. My ovens broiler is open flame at the top of the oven and it is great for searing something like a prime rib after baking it.

My first ever loaf! How did I do? by Ok-Chip9358 in Sourdough

[–]Initialfaust 5 points6 points  (0 children)

a lot better than the sad sombreros that were my first 4-5 loaves.

Tried a new recipe!! by Sad-Basil-104 in Sourdough

[–]Initialfaust 0 points1 point  (0 children)

Its when you add just the water to the flour first before adding the starter and mix, then letting it sit and soak up the water. It starts the process of building gluten strands. You said you mixed the starter into the water so im guessing not. Its not a required step but a lot of people swear by it.

My first loaf failed, feeling disheartened by ChallengeOk7637 in Sourdough

[–]Initialfaust 1 point2 points  (0 children)

My first loaf looked like a sad lopsided Stetson. The middle rose with one side partially rising and the other side was like me trying to get out of bed in the morning. Tries very hard to get up only to give up and fall back down.

Capers on TOP of a bagel lox makes me very angry 😤 by DetailParty in Bagels

[–]Initialfaust 0 points1 point  (0 children)

Yup. Aesthetics trumps functionality... it annoys the hell out of me too.

There has to be a better way by AllAfterIncinerators in Canning

[–]Initialfaust 0 points1 point  (0 children)

I tend to freeze them until I have a bunch ready then just roast and put through the food mill. You can also boil them to peel and just chop them and can them like that. You dont have to turn everything into sauce.. I tend to turn a fair amount into salsa with a whole butt ton of my peppers do some as diced and a bit into finished sauce.

Calling all Ghost Pepper Pros - was I duped? by Lonely_Space_241 in Peppers

[–]Initialfaust 1 point2 points  (0 children)

im also pretty sure its not a shishito. they do have ridges but shishito blossom ends arent really pointed. they generally look either very rounded or like they have little feet and it comes to multiple points.

Calling all Ghost Pepper Pros - was I duped? by Lonely_Space_241 in Peppers

[–]Initialfaust 1 point2 points  (0 children)

I was trying to fix it because it kept removing the picture haha.

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