New and Improved TnT Foodie thread

[curious2garden]

Spaghetti sculpting?

 

[shnkrmn]

I made a fermented hot sauce from my garden last fall. Equal parts ripe Serrano and Diabolito peppers, garlic, fermented in brine for 3 weeks, pureed with vinegar and maple syrup and bottled. No cooking, so refrigeration is a must. This year I must learn canning.

 

[Laughing Grass]

I made a fermented hot sauce from my garden last fall. Equal parts ripe Serrano and Diabolito peppers, garlic, fermented in brine for 3 weeks, pureed with vinegar and maple syrup and bottled. No cooking, so refrigeration is a must. This year I must learn canning.

View attachment 5075414

How hot is it?

 

[shnkrmn]

How hot is it?

I would like to say 'just right. 7.5 of 10?It can make you sweat and it has a pleasing sourness that really stands out. I made a green version too earlier in the season. That was hot too but kind of grassy and sharp tasting. Ripe peppers all the way. I can see why people become addicted to making hot sauce.

 

[Laughing Grass]

I would like to say 'just right. 7.5 of 10?It can make you sweat and it has a pleasing sourness that really stands out. I made a green version too earlier in the season. That was hot too but kind of grassy and sharp tasting. Ripe peppers all the way. I can see why people become addicted to making hot sauce.

It looks dangerous with all those chili seeds.

 

[shnkrmn]

I strained the green version. Still plenty hot.

 

[shnkrmn]

Forgot to say I added xanthan gum to prevent separation.

Also, my wife gave a me an oyster mushroom kit last week. It's kind of scary how fast it's going.

 

[xtsho]

I made pizza last night. No pictures. But they were olive, mushroom, and onion.

I have soybeans that have been soaking overnight and I'll get off my lazy ass and make tofu in a few hours. They had some nice looking eggplants and I grabbed one despite the ladies objection. She made a loud "No!" that caused others in the produce section to turn and look. She doesn't like eggplant. But she'll be eating it.

Having hamburgers tonight. No tomato. Both myself and the lady have decided that unless it's a farm fresh tomato it doesn't belong sliced on a sandwich. Even those fancy $4.99 a pound tomatoes are crunchy flavorless nonsense. We only eat fresh tomatoes in season.

It's almost time to get the tomato starts going.

 

[raratt]

I made pizza last night. No pictures. But they were olive, mushroom, and onion.

I have soybeans that have been soaking overnight and I'll get off my lazy ass and make tofu in a few hours. They had some nice looking eggplants and I grabbed one despite the ladies objection. She made a loud "No!" that caused others in the produce section to turn and look. She doesn't like eggplant. But she'll be eating it.

Having hamburgers tonight. No tomato. Both myself and the lady have decided that unless it's a farm fresh tomato it doesn't belong sliced on a sandwich. Even those fancy $4.99 a pound tomatoes are crunchy flavorless nonsense. We only eat fresh tomatoes in season.

It's almost time to get the tomato starts going.

Those hard pink things from the store are not tomatoes.

 

[xtsho]

Those hard pink things from the store are not tomatoes.

You're better off omitting the tomato on a sandwich if those things are your only option. I've ended up picking them off because they were ruining the meal.

 

[C. Nesbitt]

I strained the green version. Still plenty hot.

View attachment 5075436

Agree that ripe peppers make better flavor.
I strain mine before bottling but it gets pretty damn hot even without the seeds in it. Yours looks a bit thicker, I like it a little runny- Frank’s consistency. It does separate though, I’ll have to try the xanthum gum to see if that helps.

 

[neosapien]

I feel like we're just glancing right over the spaghetti sculptures. I think with a little marketing we can make this the next social media trend. The possibilities are endless. I mean an RIP meatloaf sculpture. Or a rocket crashing into the moon sculpture.

 

[DarkWeb]

Forgot to say I added xanthan gum to prevent separation.

Also, my wife gave a me an oyster mushroom kit last week. It's kind of scary how fast it's going.

View attachment 5075440

If you drink coffee save some grounds in a Mason jar. Throw some of the mycelium in it and put the lid on. Add more used coffee grounds daily till it's full. In a few days you'll have a bunch of healthy mycelium ready to inoculate and grow as many as you want.

 

[xtsho]

Dammit. Now I remember I've been procrastinating about growing mushrooms. They're really not that hard to grow and the PNW is a great mushroom climate. Or it used to be.

 

[DarkWeb]

Dammit. Now I remember I've been procrastinating about growing mushrooms. They're really not that hard to grow and the PNW is a great mushroom climate. Or it used to be.

At one point I was growing a few #'s of different kinds a week. Extremely easy to grow and upscale.

I have a bunch of 1 gal buckets with lids I drilled a bunch of holes all around. Filled it with a mix of straw and some of the starter mycelium all mixed up. Put them into one of those mini greenhouses that I had a ultrasonic fogger set in a tub of water. It was fun and tasty.

 

[C. Nesbitt]

At one point I was growing a few #'s of different kinds a week. Extremely easy to grow and upscale.

I have a bunch of 1 gal buckets with lids I drilled a bunch of holes all around. Filled it with a mix of straw and some of the starter mycelium all mixed up. Put them into one of those mini greenhouses that I had a ultrasonic fogger set in a tub of water. It was fun and tasty.

Do you not have to worry as much about contamination as with some other fungi?
I remember growing magic ones 25 years ago and sterilizing everything was the norm. That was much more like a controlled lab experiment than it was like gardening.

 

[Nutty sKunK]

You're better off omitting the tomato on a sandwich if those things are your only option. I've ended up picking them off because they were ruining the meal.

I never knew what a tomato should taste like until I went to the Greek island of Corfu. Unreal. The firm tasteless ones you get here in the UK are terrible.

I’m trying to grow them in a green house but soil is too hot with N and they don’t ripen properly only produce mad vegetative growth. Need to haul it out and mix some old potted peat plants from my indoor grow as I’m pretty sure it’s just pure compost lol

 

[raratt]

mad vegetative growth.

That can be indicative of too much water.

 

[Nutty sKunK]

That can be indicative of too much water.

Noted. Pretty sure it’s pure compost. The leaves go super dark green and the growth is so floppy so classic N tox. Always easier to fill than dig xD

 

[xtsho]

I never knew what a tomato should taste like until I went to the Greek island of Corfu. Unreal. The firm tasteless ones you get here in the UK are terrible.

I’m trying to grow them in a green house but soil is too hot with N and they don’t ripen properly only produce mad vegetative growth. Need to haul it out and mix some old potted peat plants from my indoor grow as I’m pretty sure it’s just pure compost lol

You can't recreate mother nature all the time. Indoor lights might work with cannabis but a good tomato is harder to grow and get a good result. Outdoors naturally is always a winner. I can't wait for those 1 lb beefsteaks.