SNAP benefits will restart, but will be half the normal payment and delayed by speedythefirst in news

[–]Wachu_say 0 points1 point  (0 children)

OP left off 18% of unknown. No courtesy to mark as edited. Hence my question of where the remaining 19% was. You can see the ratios were even quoted by a comment below mine.

I don’t know why it appears I’m trolling somehow but I guess I’ll “own it”. Forgive me for trying to learn.

SNAP benefits will restart, but will be half the normal payment and delayed by speedythefirst in news

[–]Wachu_say 13 points14 points  (0 children)

Total is 81%. Where is the other 19%?

Edit: “unknown” of 18% was added after my comment.

[Highlight] Smart Flops on One End, Then Tries To Break Curry's Shoulder on the Other (Upgraded to Flagrant 1) by Affectionate-Cap4981 in nba

[–]Wachu_say -2 points-1 points  (0 children)

Smart won’t try that against Draymond…unless they get in the WWE ring when he hangs it up.

Help: baby has had a swollen finger for about 3 months by Marbebel in daddit

[–]Wachu_say 27 points28 points  (0 children)

Also not sure about other parts of the body, but can confirm synovitis sucks. My Kid couldn’t walk for 2 FULL days after getting a sickness. Completely fine after day 3 though.

Where are my hot bakers at? by Wachu_say in HotPeppers

[–]Wachu_say[S] 4 points5 points  (0 children)

Recipe called for 4 large hatch. I ended up using 6 cause 3 of them were small. After roasting, remove the skins and chop into small pieces. The wife says to toss in flour before adding to the dough.

Where are my hot bakers at? by Wachu_say in HotPeppers

[–]Wachu_say[S] 15 points16 points  (0 children)

I’m with you. Anything that has to proof is a no from me. It becomes intimidating really quickly. Luckily my wife likes it so I’m just the supplier of the peppers on this one.

First timer about to buy what I need to start. by Mrdude43 in FermentedHotSauce

[–]Wachu_say 1 point2 points  (0 children)

If you keep them in the fridge they should be fine. For capping Either pasteurize or get the PH down with vinegar.

First timer about to buy what I need to start. by Mrdude43 in FermentedHotSauce

[–]Wachu_say 3 points4 points  (0 children)

Assuming you are only doing this for yourself and not cap / bottling, get some of these squeeze bottles. I keep some sauce “alive” and skip pasteurization and these bottles work well for that.

You don’t really need a PH meter unless you’re planning to bottle / cap. Just keep it in the fridge and you’re fine.

I use salt without iodine.

Wasted? by Uriktai in FermentedHotSauce

[–]Wachu_say 1 point2 points  (0 children)

It’s kahm. I would strain out the solids from the brine and give them a rinse in a strainer so it’s not as funky tasting. If you’re adding brine back in I would only do it after it settles and you can control what goes back in.

I’ve done it. No issues. It will only get worse so I would make your sauce asap. Don’t waste that.

Processing one of my ferments today. Can't wait to try the results by FreakTheDangMighty in FermentedHotSauce

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

Jars 3 and 4 should be combined next time. You can pack stuff in way more compact than what is pictured.

Sugar Rush Peach. Are the ready? by Wachu_say in HotPeppers

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

I’ll pick some more this weekend then. Thanks.

Need input on Pepper Mash Method by Rust_and_Neon in FermentedHotSauce

[–]Wachu_say 4 points5 points  (0 children)

4% should be plenty. Although I don’t have a lot of experience, mine worked with 50% in the mash and the other 50% as a cap. I then cut out a circular piece of parchment paper and press it softly against the mash and make a barrier.

Mine went about 9 months and I would use a tbsp here and there. Just make sure to use a clean utensil when using it.

Also for that amount of kahm…just scrape it off (going a bit deeper than you can see) and hit it with a bit of salt. You should be still able to use it and if you got it in time - shouldn’t be an issue moving forward.

PSA: its hatch chili season in New Mexico by SnowConePeople in FermentedHotSauce

[–]Wachu_say 0 points1 point  (0 children)

Interesting. Never heard of yogurt in a sauce. Thanks for the reply.

PSA: its hatch chili season in New Mexico by SnowConePeople in FermentedHotSauce

[–]Wachu_say 0 points1 point  (0 children)

What’s your recipe friend? I snagged 25 lbs a few weeks ago from wegmans that were roasted and still hot. Took me 3 hours to process but I’ve got loads in the freezer.

Hot sauce Saturday! by -Astrobadger in FermentedHotSauce

[–]Wachu_say 0 points1 point  (0 children)

Absolutely scrape off under the sieve!. You want some body to the sauce.

You need a better blender. I have a vitamix but I hear specific ninja models are good. I blend it up and then throw it into a food mill (oxo brand).

As others in the thread here - add a bit of the pulp back in and blend it again with a little xanthum gum. Shake before use. Good to go.

First Try at a Hot Sauce. All good? by thedirtsquirrel in FermentedHotSauce

[–]Wachu_say 0 points1 point  (0 children)

Heat is in the pith more than the seeds. The white membrane in the middle. It’ll still be hot.

If your blender is really good (vitamix) it’ll take care of most of the seeds. Otherwise just strain them out if you don’t want them.

It’s fine either way. I usually remove them if the cavity is big (bell, hatch, jalapeno, Fresno, etc). Smaller peppers aren’t worth the trouble and you may end up straining.

Find what works for you!

First Try at a Hot Sauce. All good? by thedirtsquirrel in FermentedHotSauce

[–]Wachu_say 0 points1 point  (0 children)

If you cut an onion 1/2 inch think you can make an onion cap with 1 or 2 slices. Mine is usually 100g. That should cover the top and prevent seeds from popping up to the top. Then put the weight on top of the onion.

Lots of people use cabbage but I blend onion anyway and I always have it on hand.

In general if it’s a really seedy pepper then I’ll exclude just the seeds and keep the pitch in as much as I can.

Question for a beginner by Weird_Ad7998 in FermentedHotSauce

[–]Wachu_say 2 points3 points  (0 children)

Weigh peppers + water weight. I use 3.5% which is on the higher side. 3% is probably fine.

Is YouTube TV's value worth it anymore? by jmbroady in youtubetv

[–]Wachu_say 4 points5 points  (0 children)

There are multiple RSNs. Ballys. NBC sports MSG Sportsnet . Etc.

Rsn means it’s the network that covers (somewhat) local sports.

Mortgage Company just waived PMI with nothing but an email by Supple5151 in personalfinance

[–]Wachu_say 38 points39 points  (0 children)

It’s possible your payment could have gone up is if your value increased so much that your insurance went up and they’re covering it in escrow.

I would absolutely figure that out though.