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If you are kegging it I'll warn you... your lines will need a good long soak to get rid of the allspice. Hope you enjoy I'm actually getting ready to brew this one again for the first time in a couple years

Embarrassing show by the USMNT Expecting humiliating defeats at the copa this summer.

Sous vide ribeye... No fancy equipment just a cooler, a ziplock bag and a thermometer. Came out perfect

It's a shame, Juventus played their hearts out and played some quality football, for about 60 minutes then they completely lost steam and Bayern methodically broke them down. Great game though

Feeling under the weather so in the mood for a good chicken soup. Decided to make up a batch of Colombian-style chicken consommé (consome de pollo). Simple yet delicious. Cut up a whole chicken, added a pack of gizzards, browned the meat then sautéed up leeks, onions, and garlic. Added water...

Brewed this three weeks ago and tapped the keg on Wednesday. Great beer, flavor is incredible considering malt is only around 60% of the mash. Fermented steam-beer style with S-23 and used grits in place of the flaked corn. They were "quick grits" - no cereal mash just cooked and added to the...

Yep, the cabbage has carrots, sweet onions, garlic and a bit of orange and green bell pepper, sautéed in butter before adding the cabbage and letting it all steam. I can't get enough of it and goes perfect with the chicken and rice

Jerk Chicken, steamed cabbage, rice and peas

No need to worry about CO2 production, especially in the fridge. After a week of fermentation or so you will not see much activity of that sort. Flavor will definitely change with age though

No iodized salt, stick to kosher or sea salt. Reducing surface area helps too

I am surprised you are seeing that much mold if you used a starter - might want to up the salt next time. Regardless it should not be anything to worry about. If you have any doubts you can always boil the final product or add vinegar to be safe

As far as books I recommend Wild Fermentations by Sandor Katz. Not a lot about hot sauce but lacto-fermentation in general. His website had good info too www.wildfermentation.com Also check out thehotpepper.com which was mentioned earlier in this thread. Some good in-depth write ups and threads...

those look great - are they all straight super hots? no carrot/mango/onion/etc to mellow them out?

Technically Tabasco is lacto fermented but not representative Fermented sauces don't have the strong vinegar flavor of commercial sauces and more of the pepper shines through Nice sour twang from the lacto us what does it for me

Should be ok but if you're worried dump it and try again. Try using more salt or a starter

If you plan on long term aging you need to check the ph and make sure it's safe otherwise it should be stored in the fridge

Yes, foil or a loose-fitting lid. Stir every day it will speed things along and help prevent mold. If you see mold just scoop it out. If you are planning a long fermentation (more than 3-4 weeks then rig some sort of airlock for best results. I usually let it for 1-2 weeks tops.

IMO brining is not really necessary for chicken, makes it juicy but more bland. The dark meat is plenty juicy and the white meat just needs to be cooked properly to not dry out. Although a good acidic marinade works wonders. That might just be my own personal backlash against the whole food...

Crockpot with BBQ sauce = pulled chicken Crockpot with a jar of salsa = easy taco filling or good over yellow rice My favorite weeknight meal is to butterfly, marinate for ten minutes in lemon juice and minced garlic, season with salt pepper herbs and sauté. Then throw the leftover marinade in...

Speaking of lentils... Quick Jamaican-style lentil curry I whipped up for lunch yesterday... Boil lentils Chop peppers and onion Sauté curry powder to brown Sweat onions and peppers Add California mix and water Add lentils and simmer Plated up (too lazy to make rice n peas)