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donk79

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  1. Yes, salt is added to the whole. This is basically a fermented pickle right now. Admittedly with very unusual ingredients!
  2. For the curious... Ferment bu-bubbling.
  3. Thank you for the link! The sauce that I am making is simply vegetables (peppers, pears, squash) fermented into a pickle, then blended. Yes, very much the random experiment that occurs when you have too much of this and too much of that laying around. But the first batch (Pepper, pears, garlic) turned out so great that I am optimistic about what could come! All this is noted, though, to say that I am not adding vinegar, and am not confident in the acidity. Hence the desire to process under pressure.
  4. This is quite a nice book. The Red Truck Bakery is near "back home" for me and their baking is good enough for me to have sought out a hard copy of this book. Baking from the recipes in the book has not disappointed.
  5. This fall, I have wandered back into the realm of hot sauce production. I've turned to fermentation, and am including other garden ingredients in addition to peppers. And I have to say that I am enjoying it! But I am slightly stuck on the preservation stage. I decided that canning was the way to go, for something that I wanted to keep potentially for a year plus. The first batch went into jelly jars. But I really would like something slightly more elegant to dispense from. Is there a bottle form that can be pressure "canned." Is there another good way to process something like this? I am assuming that the acid level is insufficient for hot water canning.
  6. Beeswax is pricey, for bees as well as us. Supposedly, beeswax takes twice the energy to make per weight that honey does. And, as usual, finding something that is high quality and pesticide free is a premium as well. I would say that $14/lb is a good price. Anything cheaper, I would consider suspect, unless I knew the producer well. Honestly, though, I consider any bee product suspect, unless I know the producer.
  7. Picked up a bottle of Oban 14 last night. Have to say, bandaids are not my thing, at least not yet. It wasn't unpleasant, but I cannot say it was something I am seeking either. I did see some Lagavulin 9 that caught my eye. The 16 will have to wait for a special occasion purchase. Is the 9 substantially different than the 8?
  8. donk79

    Nut Identification

    Very interesting. I have heard of this, and may have to consider keeping the seeds next time I buy jackfruit. Please do let us know the results!
  9. Resurrecting this thread, because I am curious. When the last post was made in this thread, my Scotch sampling was confined to a few mini's of JW that I bought out of curiosity. My spirit of choice for a long time has been bourbon, and I was unimpressed. However, in the past year, I developed a desire to find something different, something that grabbed my attention more. So I bought a bottle of Mccallan double cask, and was blown away by the nose. The palate was missing imo ( I may have a different opinion now) so I continued searching. I shied away from Islay, because it had a REPUTATION, and I thought I was unprepared for it. But as I tasted different Highlands, Speysides, and other Island Scotches, I kept wanting a little more, backbone, a little more bite. Then, about a month ago, I saw Ardbeg Uigedahl on sale. I had heard of it, and decided it might be a good introduction to Islay. Wow! It is everything that I had been looking for! I am looking forward to exploring further. I am curious to hear what others are currently enjoying and exploring. This is really still a new frontier for me!
  10. donk79

    Virginia wineries

    For anyone from out of state poking about, Virginia wineries are still hit or miss. There are some really fantastic ones (Horton seems to have matured well as a winery) and some that offer a nice view. I cannot give a hard and fast rule as to how to find the good ones. Personally, I can recommend Virginia Wineworks (winery, sans vineyard) and the Snort (love the name) from The Winery at La Grange in Haymarket. It is well worth researching where you are going so as to not be disappointed by Kool-aid flavored plonk. And it is worth researching to find the good ones as well. There really are some gems worth the effort to discover.
  11. If I think of one, I would name learning to brine meat. But the truth is that Egullet taught me (and is still teaching me!) how to cook. Pretty life changing! Thank you to everyone who shares their experience, wisdom, (and failures!) here.
  12. The sale appears to be referencing the Nano, as purchased through their website. I have it available on Amazon prime for $71.
  13. I ran across vinegar powder in a spice shop last month. When I saw it, I remembered reading about a Modernist technique using maltodextrin. I most likely read about it on Egullet somewhere. Sure enough, that is what the commercial powder contained. My suspicion is that the maltodextrin probably allows for a more concentrated product. But I also suspect that your method may provide a more palatable product. The sourdough especially intrigues me! Regarding temperature, you can most likely get away with higher temperatures early. As things get drier, I think you would want to go lower. Some vinegars have a fair amount of sugar in them still. Carmelization of the sugars and Maillard reactions in the bread are both possibilities, for better or worse!
  14. My thought was easily accessible vinegar powder.
  15. I have to agree with this. Very often, I am now finding sweet corn to be too sweet. It seems like other flavor is being sacrificed for the sake of sweetness as well.
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