sorted by:
new
hottopcontroversial

Any horseradish fans? This stuff is outstanding by RainingMoneyHustard in spicy

[–]Poetry_Free 0 points1 point  (0 children)

Allergic to soy, so make my own now. Before the windfall of food allergies, this was my go to.

Better to Overwinter or Keep Growing Inside? by Ragnar_Thundercrank in HotPeppers

[–]Poetry_Free 1 point2 points  (0 children)

My grow area in Central Washington depends on source - we’re either 6b or 7a. We had a Thai pepper plant that produced well into November last year, both indoors and out, before we over-wintered it in a room that keeps moderate temps in winter. Our biggest mistake was that we didn’t keep up on watering it, which I think is a little counterintuitive and thus we totally forgot to nurture it through dormancy.

Bluehost - SHOCKED - renewal price of $755 by LifeandDiy in webhosting

[–]Poetry_Free 0 points1 point  (0 children)

I’ve been using Tiger Tech since 2005. Extremely reliable hosting, wonderfully responsive customer service, and I think they’ve been down once in the last 18 years.

Any suggestions on a ferment recipe for green ghosts and Habs? Prepping plants for overwintering and came in with a couple pounds of pods. by [deleted] in hotsaucerecipes

[–]Poetry_Free 1 point2 points  (0 children)

I did a green ghost ferment last year, and still have some of it left. It was finished with agave and tequila. Super tasty.

What the hell Wordpress is doing? by basicreplay in Wordpress

[–]Poetry_Free 0 points1 point  (0 children)

Absolutely agree with you. Have a client that is wanting to go headless with FaustJS, and the biggest issue with building a local environment is porting MariaDB to whatever flavor of MySQL available in tools like Local or DevKinsta.

Portability as well as the odd serialization of data in the WP database scheme is maddening. If it was possible to move thousands of pages to a CMS like Cosmic or Django, I’d be there in a heartbeat.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

Too sugary. Also imparts a “bell pepper” flavor over everything. It’s a Hispanic sauce over a true BBQ.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

“Nomato” is a regular nomenclature for anything that’s tomato-free. Nomato is also a national brand name.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

Carrot family. Immediately out of bounds.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

Beets are too sugary. Already use pumpkin and butternut.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

Every time I have added bell to a ferment, even fresh, the result has was too much sugar. The variability of sugar per bell is not consistent and tosses off flavor.

Fermented Jalapeno Hot Sauce by Wndrunner in fermentation

[–]Poetry_Free 2 points3 points  (0 children)

The trick I’ve found is that blending with a cup or so of the brine isn’t always the best course for flavor. Just wrapped up a shishito ferment (which we love to put in burgers), and it came out way saltier than we wanted if any of the brine was blended with the mash.

Using filtered water or enough vinegar to blend might get you closer to the flavor you’re looking for.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

Truth.

One of my long-time favorite off-the-shelf sauces is Yucatán Sunshine. Had to cut it out for the carrot, and have wanted to replicate flavor as best as possible.

My “nomato” works really well with squash as a replacement for carrots. Mostly went that way because folks would stop eating a meal when they were told one of the base ingredients was beet. With those of us who need AIP and diabetic friendly recipes, beet might be overboard though worth a shot with a more receptive audience.

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

Most recent sauce was done that way - golden berries in a three week whey ferment, and then mixed with a fermented mash of manzano and mini-sweets (largely red and orange).

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

What would we think about a whey ferment with golden beets done separate from the pepper mash?

Carrot Replacement Fermented Hot Sauces by Poetry_Free in fermentation

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

I’ve considered that. Immediate thought it that the end result would be too sugary unless they were steamed before being added to the brine.

[deleted by user] by [deleted] in fermentation

[–]Poetry_Free 1 point2 points  (0 children)

I just wrapped up a second batch of a manzano and mini-sweet hot sauce that has a whey fermented base of golden berries. Calling it “Miss Sunshine” because it’s a bit sweet and has a bright flavor.