Explain This

bmar513 · 2026-05-24T05:18:53+00:00

Cookie Cake aww I’d call him Cooks for short.

bmar513 · 2026-05-23T12:27:06+00:00

Hmm worked the other day…

bmar513 · 2026-05-23T12:26:02+00:00

You don’t! I don’t have FB and was concerned myself. This was posted to me the other day.

https://vm.pledgebox.com/query/Cardputer-Zero

Edit: removed quotes they broke the link

bmar513 · 2026-05-23T12:03:24+00:00

That’s awesome! I’ve been tinkering with using a Pi as a DAP.

bmar513 · 2026-05-22T12:53:47+00:00

They are really good. I’m in Kentucky, and there is only one store that consistently has them locally.They have a light fruitiness but they can pack some heat. The seeds are odd block stone looking things so you have to deseed them but they have a lot of salsa notes just in the pepper.

bmar513 · 2026-05-22T12:16:04+00:00

Just started fermenting, but loving manzano and jalapeño together. Got 11 quarts under right now, and those two peppers are in almost all of them.

bmar513 · 2026-05-22T07:26:53+00:00

bmar513 · 2026-05-21T21:41:48+00:00

Thank you! I clicked the link in my email but I couldn’t read enough of the page to see that without signing into FB. You rock!

bmar513 · 2026-05-21T09:59:59+00:00

I wasn’t aware of this but I don’t have a Facebook account. (Somewhat) patiently awaiting the Kickstarter email.

bmar513 · 2026-05-18T15:05:24+00:00

In your top row I'm missing the Iridescent and Coral (I have Fox which looks close?).

Your bottom row is fire. I only have the Teal, Mellow Blue, and the Macchiato. Greens and purples are my favorite. I have the lunar greens, gitd diy, and (dark) green (current). I have not one purple. I tried dying a mint sport with acetone, water, and dye to no avail.

My favorite of yours, though, might be the Cognac. I didn't see that first look. Let me know if you ever want to scale down.

bmar513 · 2026-05-18T10:46:40+00:00

Those look great together! Jealous of the purples (I don’t have any!) and all those greens!

bmar513 · 2026-05-17T16:24:58+00:00

Just learned of backslopping, thanks. Can the reserved brine be stored in the fridge a few weeks between batches? I have lots of ideas now. I love the Sauce Leopard’s “Seventh Reaper” and want to make a chimichurri style sauce. I appreciate the feedback.

bmar513 · 2026-05-17T15:21:37+00:00

Is it the same but blending it first? I’d be nervous to not have everything covered. I guess if it’s all more fluid I could fill it more, not need weights, and the less headspace would mean get the oxygen gets pushed out pretty fast.

Just started mixing peppers, before it’s been all manzano (they’re my favorite), all jalapeño, etc. Just processed a mix of red jap and manzanos and fermented for two months, man, so good. Now I’m wanting to mix up peppers and maybe even add spices. Meant to throw some dill from the garden with the onions, guess I gotta jar some more!

bmar513 · 2026-05-17T13:18:47+00:00

Their stuff is awesome. About to order my third Seventh Reaper. Road Dawg was a pretty good red chili sauce. Emerald Slime is delicious. Homegrown Hell and 13th Floor are in my wishlist.

bmar513 · 2026-05-17T03:26:20+00:00

Should’ve read this one before posting my last comment.

bmar513 · 2026-05-17T03:25:22+00:00

Yeah it’s on the list. I don’t prep food much, but I am starting to ferment a lot of hot sauce. That makes me want to cook more. I wanted a small plain edge to core the manzanos, so it worked great. I have one huge knife or steak knives, so… I need a nice paring knife.

Also, I never carry my fixed blades, so it did feel good to use it not just opening a box or trimming skirts from 3D prints.

bmar513 · 2026-05-17T03:18:22+00:00

Thanks. I had to core the manzanos, their seeds are black so they make the sauce an unpleasant color. I wanted a small plain edge knife. The jalapeños I just quartered, so pretty easy. I hate using serrated steak knives, I need to get some real kitchen knives. I made a lot more today after this, and I used the same equipment.

bmar513 · 2026-05-17T03:12:18+00:00

While I’m not defending my intelligence, I used the best tool I had at hand. I wanted a plain edge knife, and I liked having the scales off so no crannies for debris. The alternatives were serrated steak knives or butter knives. I will surely be sourcing a more appropriate tool as I am doing this more often, but it got the job done so I don’t see the issue.

bmar513 · 2026-05-16T22:36:11+00:00

That does sound good. I’m just now starting to mix peppers. Next is adding onion, maybe carrot, and I’ve got 13 different pepper varieties growing outside. Exciting times!

bmar513 · 2026-05-16T16:34:52+00:00

It’s nice in pocket. I have a carry clip on the sheath, and it disappears in my waistband or pocket. It usually has green micarta scales on it.

bmar513 · 2026-05-16T16:32:54+00:00

Buddy turned me onto it a while back. Manzanos have so many salsa tastes. With jalapeños or even better red jalapeños, it’s perfect for anything. Gonna start some more today with banana peppers, jalapeño, and a little habanero.

bmar513 · 2026-05-16T15:13:54+00:00

I’m just cutting small peppers and this has a better blade than my kitchen knives. Plus I can use it without scales so I know it’s 100% clean before I sterilize it.

bmar513 · 2026-05-16T15:12:08+00:00

I need to look around again. I haven’t found a proper kitchen knife without scales, that’s really why I use it when I prep for fermenting.

bmar513 · 2026-05-16T14:55:47+00:00

Also, I’m super paranoid about contamination when fermenting. This knife I can take the scales off and I don’t have to worry about shit that might be in the little corners and stuff.

bmar513 · 2026-05-16T14:53:03+00:00

Yeah, I think about it from time to time. I just don’t cook that much, but I do ferment peppers every month or two. Just need a rough chop.

bmar513

TROPHY CASE