AkTom
Well-Known Member
Goodbye Alaska, howdy Texas. I finally moved. I have move cactus than I shake a stick at. Looking for ideas/recipes for using my thorny new friends.
or use them as a green vegetable.
Then maybe use as a fining agent or like BTB for stabilization.thought about because they have A LOT of calcium and magnesium....unfortantly, i ended up deciding against it, because it's loaded with oxalic acid/oxalates...which chelates metals, i figured it would just be self defeating....
Then maybe use as a fining agent or like BTB for stabilization.
Brewtan-B. It does the same thing supposedly (chelates out oxidative metals).i have no idead what that means? are you saying to use them to passivate a new SS fermenter or kettle?
Agreed.me personally I would use the juice to add to a light ale. it'll give it a real nice color and if you use enough, you'll get a nice flavor too.
use tongs to pick and handle, a small sharp knife to get the pricks and skin off. from there, blend, juice, chop, whatever to get pulp and juice, strain if you want and then taste and decide what route you want to take from there. you should boil for at least 10m too. My grandmother made prickly pear jalapeno jam. me personally I would use the juice to add to a light ale. it'll give it a real nice color and if you use enough, you'll get a nice flavor too.
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