Its Springtime again, lets make lots of new plants. I get lots of suggestions because people know I have a garden, and they want me to start some plants for them. The biggest requests this year are Thai Eggplant, and Thai Dragon Chile. Then also I have some interesting things people give me, like a French Cherry Tomato. There are also things that I have grown previously that I wanna make more, like the Carolina Reapers. And then staple foods like Carrots, Onions, and Potatoes.
Sunday, January 28, 2018
Went to Zestfest on Saturday to burn my face off. I did indeed succeed. A lot of the same vendors were there, but there were some I wanted to find, and not there. Then there were some new vendors I am excited about. Yellowbird is from Austin, and they brought some significant players to the party. I made some Reaper Sauce last year, and I'm very attached to it. Yellowbird has a couple sauces that reach up into the Reaper Realm, MegaScovilles, which are the Habanero Condiment, and the Ghost Pepper Condiment (Bhut Jolokia). Then I found The Reapers at Mikey V's. Whoa... CaJohn's has been at the upper end of the spectrum at Zestfest for years. Their Execution Station is legendary. Well, Mikey V's is a serious contender with Reaper Unleashed, and Texas Ex's which are beautifully excruciating, and well past the MegaScoville mark, excellent, five stars... Reaper Unleashed is Reapers only, while Texas Ex's is a blend of seven chiles in the MegaScoville realm. It's time to turn the heat up, the Reaper has arrived...
Thursday, November 23, 2017
Been making my weird Pickles again lately... I had a few people comment "I only eat Dill Pickles", and didn't want to try mine. LOL! Peeps... Alright! I'll make the Dill Pickles... LOL! Its been about 11 days since I started these. At first they got this electric, or maybe florescent green color. Now they are the Pickle Green color, but they smell awesome, and I can't wait to try them. Maybe in another week they will be ready...
I've changed my Turkey process over the past few years. I've got a need for Gravy, so cooking the Turkey in the smoker all the way won't work. I'm still brining the Turkey, but to make Gravy I need the drippings from Oven Roasting. So what I do is to Roast the Turkey to about 80% done. Then let it sit at room temperature for a couple hours. Right before the rest of the meal is ready I'll put it in the smoker for two reasons. First to finish cooking the Turkey, and second to put a specific amount of smoke on the Turkey so that its smoky, but not blackened with smoke. This one turned out great, sort of a Mahogany color. I used Pecan wood to smoke the Turkey this year...
Tuesday, October 24, 2017
Sunday, October 22, 2017
With the help of some friends we have figured out that this "Vietnamese" Squash is really a Luffa Squash. I've got plenty of advise from the Asians at work. So, now I am picking them accordingly. You don't want to let them get too big. If they do get big then let them stay on the vine until they are fully mature for seeds, and the Loofah Fiber which is used like a sponge. Definitely the weirdest thing I have evar grown. Also maybe the biggest thing I have evar grown. It's taking over the whole garden.
Monday, October 16, 2017
This is an impromptu method I've been using to seal the top of the Pickling Jar. By Pickling Jar I mean whatever vessel is free at the time I want to make Pickles. This time the Pickling Jar is a 2 Quart Mason Jar, and the Lid this time is a 1 Cup Ziplock Container filled with water. A lot of dedicated Pickling Jars have a stone that is used to submerge the Pickles. Molds can grow on the top of the Brine, and any Pickles that are sticking out of the Brine will get moldy. So the method is to keep all the Pickles submerged. Having a Pickling Stone is nice, but it only fits that one dedicated container. My kitchen needs to be a lot more flexible so I can adapt to whatever container is at hand presently. The One Cup Ziplock Container filled with water fill most of the space of the Mason Jar opening. There is a gap that is large enough to let the CO2 gas bubbles out, but also small enough to prevent the Pickles, and other ingredients from rising to the surface. This batch of Pickles is Cayenne, Garlic Cucumber Pickles. Fresh Cayenne from my garden will put some fire in these Pickles.