Foodies BS Thread.

True ferment. No vinegar at all. Its just good sour taste. Not at all soggy. I used these lids. And glass weights.

https://maxedbuy.com/en/detail/9647...html?msclkid=f01a3a536a9c1c4e687358ce0cfef0f5

 

@Beef Nachos

I have some mango and habaneros fermenting, going to make a batch of hotsauce.

 

Excellent, thanks. I’ve been using the Ball products for the last few years with great success on my hot sauces, but haven’t tried to tackling sauerkraut yet

 

Interested……

 

I do a tangerine habanero the same way. Maximum goodness

 

Its really easy IMO. I guess you can water bath can the kraut after its done or leave it in fridge. If you have a lot its best to water bath can it.

 

haha, she actually invaded the duck nest, rolled duck eggs to one side, sat on them and hatched the little guys.

they are her babies now

 

See if this is a fail or not. Looks good anyhow. Strawberry soda, day 1

 

Few veggies on the FT.

 

I made steak and cheese after but no proof

 

Garlic bread steak samich….from STCG.

 

What? No Au jus? lol

 

That looks like a damn fine sandwich!

 

Smoked the burger and the baked beans, carmelized the onion and assembled the burger with crumbled bacon and Colby Jack.

 

Meat and Potato Burritos made with Chipotle Cheddar, Crispy Crowns and homemade Birria Beef

 

It was busy in the Kitchen this evening:

Chicken Parm




and

 

Hot and Fast Honey Chipotle Spare Ribs with Oven Roasted Parmesan Garlic Tri Colored Potatoes.

 

Marinated flank steak, black bean/corn/pepper salad, and watermelon/jicama salad. Steamy balls hot out, needed a “refreshing” meal.

 

Carb sensible pizza. This one was especially good. Pepperoni, Bacon, Basil, and Garlic on a yeast bread thin crust. 8 grams of carbs per slice.