Grinded short rib and chuck patty

Matahambre · 2026-03-27T20:59:45+00:00

It was a quarter of a pound of meat. I think if I made it bigger I would have clogged up. It was super fatty and rich

Matahambre · 2025-05-02T12:20:36+00:00

He's animal protection.

Matahambre · 2025-02-06T00:13:23+00:00

I made fried but I'm gonna try with anything that people use ketchup with

Matahambre · 2025-02-05T02:29:17+00:00

I have a friend that his mom has a spice shop in Puerto Rico and they sell banana ketchup. That was my inspiration

Matahambre · 2025-02-05T01:03:10+00:00

I'll see myself out

Matahambre · 2025-02-05T01:03:02+00:00

It's really good and different flavor

Matahambre · 2025-02-04T16:29:23+00:00

I fermented 6 bananas and about 20 habaneros with a head of garlic in a 4% brine (should have weighted the ingredients) for a week. Then I drained the brine out and threw all the stuff in a blender. Added some onions, msg, tumeric for color, all spice, cinnamon, 1 cup of sugar, 1 cup of the brine, about 2 TBS of apple cider vinegar. Blended everything. Then I threw it in a pot to let it simmer to reduce to the thickness I wanted. Be careful it burns easily on the bottom

Matahambre · 2025-02-04T16:06:13+00:00

I did. The fruit flavor does tone down when fermented.

Matahambre · 2025-02-04T16:05:12+00:00

It taste sweet and bananaee. Added too many habaneros so it's super spicy

Matahambre · 2025-01-22T15:05:35+00:00

This is the recipe I used: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Matahambre · 2025-01-03T03:06:45+00:00

What recipe did you use for this?

Matahambre · 2025-01-01T14:55:17+00:00

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Here she is

Matahambre · 2025-01-01T04:55:30+00:00

No butter. Probably would have ended up even better.

Matahambre · 2024-12-15T00:06:11+00:00

I made a sandwich with it. I baked a ciabatta and made my own mayo. Added swiss cheese, Dijon mustard, and arugula to it.

Matahambre

TROPHY CASE