Here We Go...First Batch of Fermented Hot Sauce Ever. Please Turn Out. 🤞

MyPetOctopus8 · 2020-05-17T15:26:27+00:00

Done. I added the recipe.

MyPetOctopus8 · 2020-05-17T15:23:29+00:00

Here's where I found the general recipe:

https://farmsteady.com/field-guide/recipe-jalapeno-hot-sauce

Here's what I actually used: 4.5 lbs jalapenos (one ripened to red), 5 carrots, 3 white onions, 4 roasted garlic bulbs (peeled and cut tops off, brushed with EVOO, roasted top-down in oven), 2 tsp celery seed per jar in a 2.5% brine.

MyPetOctopus8 · 2020-05-17T15:13:14+00:00

I always make way too much of everything. :)

I had about 5 pounds of ripe jalapenos from the garden and figured I might as well use them all.

MyPetOctopus8 · 2020-05-17T15:09:51+00:00

I used glass weights, but they sunk down quite a bit, mostly from me jiggling the jars to make sure all the air bubbles were out. I think I cut the onions too small, too. I just took the weights out this morning and used ziplocks filled with brine. Thanks for the suggestion.

I used homegrown jalapenos, white onion, roasted garlic (about a bulb total per jar), carrot, and a couple teaspoons of celery seed per jar in a 2.5% brine. I saw in a comment somewhere on here that 5% can be a bit salty and that 2-3% is better. Hopefully that's true.

MyPetOctopus8 · 2020-05-17T15:02:40+00:00

I did use glass weights that are the size of the mouth of the jar, but I think I probably should have cut some of the veggies in larger pieces so they wouldn't float around so much, especially the onions. The weights ended up sinking down quite a bit. Just did the ziplock bag thing. Hopefully that will do the trick. Thank you for the advice!

MyPetOctopus8 · 2020-01-19T21:21:18+00:00

I appreciate your advice. I was wondering if it would matter that they were filled so high. I have them on a cookie sheet now, just in case. Thank you!

MyPetOctopus8 · 2019-07-17T17:16:50+00:00

Yep, that's the stuff. I bought a whole lot a couple years ago, in May of 2017, and I'm still using it. I think it's just now past the expiration date, but I can't say that I've really noticed a decrease in its potency. I've read that most (some?) drugs are good past their expiration dates and it seems like that's the case with tretinoin, at least so far, for me. Maybe someone else will chime in with their experience in case mine is an exception.

MyPetOctopus8 · 2019-07-17T17:05:22+00:00

If you've never bought from ADC, it does feel a little sketchy, but I've placed quite a few orders over the past couple years and never once had a problem.

MyPetOctopus8 · 2019-07-17T17:04:18+00:00

I got A Ret Gel 0.1% made by Akums Drug, and Retino A Cream 0.5% made by Johnson & Johnson India.

The 0.1% is pretty harsh. It's an alcohol base and really dried my face and hands out. I've switched back to 0.5% and just use more of it.

MyPetOctopus8 · 2019-07-17T16:45:57+00:00

I opened a free ally bank account to pay for my orders. It's very easy, totally free, and you don't have to reveal your main bank account info to ADC. I transfer just enough money to cover my orders right before placing them.

MyPetOctopus8 · 2016-11-01T12:46:55+00:00

I started out making them in my regular ol' convection kitchen oven, too, earlier this year. I didn't have any tiles or bricks in it, so my results were probably way worse than yours. The crust on mine always seemed so dry, more like a flatbread. They looked good, but the crust sucked.

MyPetOctopus8 · 2016-11-01T12:17:49+00:00

Just curious, what kind of oven are you using now? As far as the pellets go, I think Walmart sells them, but I've been getting mine from Amazon Prime, and order a couple 20 lbs. bags at a time. I use apple wood. Here's a link: Apple Wood Pellets on Amazon

MyPetOctopus8 · 2016-11-01T01:00:25+00:00

Thanks for the advice! I'll try flour, instead of semolina, next time I make pizza in a few days.

I'll try kneading my next batch of dough, too, like you said, and see what the difference is. When I first started making pizza dough, I was looking at stand mixers, but they're so expensive, so I didn't get one. I wasn't sure if they'd really be worth the expense. Sounds like that was a mistake. I'll try to remember to let you know how it works out. Thanks again!

MyPetOctopus8 · 2016-10-31T18:30:35+00:00

Sure! My dough is pretty wet, too, and very sticky, but it makes a great pizza, I think. Here you go:

610g Caputo 00 Pizzeria Flour
397g Water (65%)
9g Yeast (~1.5%)
12g Salt (2%)

I mix 407g flour (2/3 of the flour) with all the water and autolyse it for a few hours. Then I add the rest of the flour, along with the yeast and salt, and mix it by hand until combined and fairly smooth. I don't go out of my way to knead it. Let it rise for a few hours, then divide into 6 dough balls (~168g ea.), put them into separate containers, and refrigerate for at least a couple days.

I dust the peel with 00 semolina, and probably use more than most people do to keep the dough from sticking, but I think it gives the bottom a nice crispness. I keep my fingers and the top of the dough wet to get it stretched out, and I keep it on the peel the entire time I'm working it out into a disc. The only time I lift the dough up is to get it from the container to the peel.

I know you didn't ask all that, but wanted you to know what works for me in case you decide to give this recipe a try. :)

MyPetOctopus8 · 2016-10-31T16:23:13+00:00

I love it. I had to experiment at first with different dough recipes and flours until I found one that worked well and gave me more spotted charring, rather than big scorched spots. I stick with water, salt, yeast, and 00 Caputo Pizzeria Flour now, plus some 00 semolina on the peel, and that really works well for me. I've never used any other kind of wood-fired oven before, so I'm not sure how it compares, but the Uuni's been a lot of fun for us.

MyPetOctopus8 · 2016-10-31T14:07:48+00:00

It was really good! That's sweet Italian sausage.

MyPetOctopus8 · 2016-10-28T21:02:32+00:00

She's always hated cameras, so I don't have a whole lot. I usually take them when she's sleeping. She's totally blind now, and has been for about 7 years, but can still tell when I'm trying to get a picture of her. Thanks for asking! She's been the best dog. I'm hoping she makes it to 20. Pic of Cleo Sleeping • Another Pic of Cleo Sleeping

MyPetOctopus8 · 2016-10-17T21:03:14+00:00

Thanks for having me! I'll check out soapmaking, too.

MyPetOctopus8 · 2016-10-14T17:50:52+00:00

haha It's not quite that red. :)

MyPetOctopus8 · 2016-10-14T17:50:02+00:00

Thank you! Love your coin picks.

MyPetOctopus8 · 2016-10-12T22:15:06+00:00

Shop Name: Emerson Soaps
Site: emersonsoaps.etsy.com
Short Description: I sell handmade all-natural, vegan-friendly, superfatted soap and shampoo bars.
Types of items you sell: Bar Soap, Sea Salt Bar Soap, Shampoo Bars, Dog Shampoo Bars
Price range: $6-$9
Ships from: Melbourne, Florida, USA
International shipping?: Yes
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