https://reddit.com/link/1x00yw5/video/mal2ef5qm2uh1/player
We're seeing an uptick of armed robots in combat (it was inevitable, unfortunately). But how are we supposed to ensure our safety against a potential force like this? Is there the equivalent of an EMP gun yet? How do you fight robots?
I'm wanting to make my first hot sauce with Koji and would love a little input from the knowledgeable folks here. I'm fairly experienced with lacto-ferments, and with the speed that Koji interacts with peppers it seems like that will be happening regardless, and then there's going to be a several-month secondary fermentation where the koji enzymes act on the peppers. So my main questions:
- Pepper mash (aka, blender first, for more surface area)? Or should I just cut the peppers in half?
- Rice koji or barley? I love the idea of the additional umami from the protein in barley, but peppers contain almost no protein so I feel the additional protease from barley koji would be wasted. Might be better off going with rice so the enzymes have more substrate to interact with?
- How much koji? Assuming the sauce is almost entirely peppers (I will add some garlic and onion also, but that will be ~10%), is the Koji added 1:1 vs pepper weight or like 5%? I'm unfamiliar with how strong the enzymes are and how much flavor it will contribute.
- Do you brine this the same way as a traditional hot sauce ferment? 2.5-3.5% salt vs total weight of peppers, koji, water?
I'm wanting to make my first hot sauce with Koji and would love a little input from the knowledgeable folks here. I'm fairly experienced with lacto-ferments, and with the speed that Koji interacts with peppers it seems like that will be happening regardless, and then there's going to be a several-month secondary fermentation where the koji enzymes act on the peppers. So my main questions:
- Pepper mash (aka, blender first, for more surface area)? Or should I just cut the peppers in half?
- Rice koji or barley? I love the idea of the additional umami from the protein in barley, but peppers contain almost no protein so I feel the additional protease from barley koji would be wasted. Might be better off going with rice so the enzymes have more substrate to interact with?
- How much koji? Assuming the sauce is almost entirely peppers (I will add some garlic and onion also, but that will be ~10%), is the Koji added 1:1 vs pepper weight or like 5%? I'm unfamiliar with how strong the enzymes are and how much flavor it will contribute.
- Do you brine this the same way as a traditional hot sauce ferment? 2.5-3.5% salt vs total weight of peppers, koji, water?
So a few weeks back I posted asking for help ID-ing this pepper I got from a friend. It was supposed to be Ají Panca, but the label said “Panca, or maybe Ají Cusco?” Since there isn’t really such a thing as Ají Cusco I decided to do some digging. I made some posts on here and didn’t get any real responses, so I went back to my friend and we did some sleuthing. The interesting things:
- Ají Panca is either Baccatum or Chinense, but ideally Baccatum. These flowers are distinctly not Baccatum, but have a VERY unique look to them.
- Ají Panca is supposed to ripen from green to brown. These peppers start green but then turn brownish black almost IMMEDIATELY when exposed to sun. The peppers down low in the shade do not change colors. The curiosity started when they began to ripen and turned bright red, because that is extremely unusual, basically unheard of, for Aji Panca.
- Our current theory is that this is an Aji Panca cross pollinated with Hungarian Black. Flowers are the exact same as what you’ll see on a Hungarian Black, as well as the green peppers tanning to black and then ripening to red. However, they have that same rich savory, soft smoky flavor and low heat (~1,000SHU?) of an Ají Panca.
I’m a little bummed because I was very excited to grow Ají Panca this year, but I’m also excited because I might be the only person on earth growing this cross and it’s actually incredibly delicious. I’m going to save seeds for next year, and happy to share if anyone else wants to give it a try and see what you get from these genetics.
One of the stalls at my local farmers market sell black garlic, and I’ve absolutely fallen in love with the flavor. It’s amazing to cook with, but I think it would be mind blowing in a hot sauce. Has anyone used it before and have any tips? Right now I’m thinking:
Red Jalapeños or fresnos (depending on what looks good), char about half of them for more complex flavor
Red onion, brief blast on the grill for a little char also
My main debate is if I should ferment or just do white vinegar, and if I do ferment do I add the black garlic at the beginning or after fermentation is complete?
Extremely open to any ideas/suggestions!
Just a warning to any prospective buyers. I was pulled in because Napoleon makes great grills and a lifetime warranty seems too good to be true. My grill has been having some issues and I've spent literally the last two WEEKS trying to reach someone there for help and still have not gotten through. Emails, contact forms, calling and waiting on hold for hours at a time. I even did the "contact local dealer" and literally crickets.
Idk man, doesn't feel like a warranty is very useful if you can't get ahold of a single person to diagnose problems.
Got this plant from a friend who thinks it’s Ají Panca, but they brought the seeds home from Perú and had it labeled as “Ají Cusco” which doesn’t return any results online. All my searching doesn’t show any Panca plants with purple flowers so now I’m confused.
As a note: I don’t think these peppers are ripe. The undersides are still green, they just darken up REALLY fast in the sun.
Like many of you I have grown bell peppers only to be disappointed by the yield, especially considering how much space and time they take up. But, sweet peppers are fantastic to have in the kitchen for everything from snacking raw, salads to cooking in stir fries, sauces etc. So, what is everyone's favorite sweet pepper?
I've put together a list of some that interest me and I'm really curious to hear from those who have grown a few of these. A few rules: I'm interested in thick-walled sweet peppers that could theoretically replace the bell pepper (in other words: shishitos are incredible, but don't replace bell peppers in the kitchen, ya know?). A few on my list have a tiny bit of spice, but ideally we'd like these as close to zero as possible.
Easy to grow, large yield, and of course great taste are all huge components here. I'm looking for the sweet pepper version of an Aji Limon plant that takes over your entire garden and shoots out 200 pods no matter what, versus something like Aji Amarillo that won't even flower if it's too hot out.
Like many of you I have grown bell peppers only to be disappointed by the yield, especially considering how much space and time they take up. But, sweet peppers are fantastic to have in the kitchen for everything from snacking raw, salads to cooking in stir fries, sauces etc. So, what is everyone's favorite sweet pepper?
I've put together a list of some that interest me and I'm really curious to hear from those who have grown a few of these. A few rules: I'm interested in thick-walled sweet peppers that could theoretically replace the bell pepper (in other words: shishitos are incredible, but don't replace bell peppers in the kitchen, ya know?). A few on my list have a tiny bit of spice, but ideally we'd like these as close to zero as possible.
Easy to grow, large yield, and of course great taste are all huge components here. I'm looking for the sweet pepper version of an Aji Limon plant that takes over your entire garden and shoots out 200 pods no matter what, versus something like Aji Amarillo that won't even flower if it's too hot out.
Is this kale completely toast? I bought some ladybugs but they fucked off immediately despite the seemingly endless buffet. Considering some different predator bugs, but I’m worried that even if I manage to eradicate these guys that this kale will be weird looking/tasting regardless. Would I be better off just pulling this up and starting some new seedlings?
Like, if I leave these in the ground for another month will that long taproot fill out and make a normal looking carrot? I checked the top right below the soil and saw this beautiful orange carrot so I pulled it up and found that it’s only a few inches long. Will they get longer with time or are these just going to be weird carrots from my garden?
First time growing this, pretty excited to taste it! Has anyone grown Lesya before?
So I love the dimensions of the MKC Stoned Goat. ~3.5" blade, short(ish) handle, and super lightweight. Plus, Magnacut. However, the company sucks and their blades are kinda meh.
Any suggestions for an ultralight fixie that's similar to that but from a company that has a good reputation?
I’ve been dealing (somewhat unsuccessfully) with some bug damage on my bell peppers and then I spotted this dude (and 1 or 2 of his friends) this morning. Should he stay or should he go? Salt Lake City, Utah
I’ve been dealing (somewhat unsuccessfully) with some bug damage on my bell peppers and then I spotted this dude (and 1 or 2 of his friends) this morning. Should he stay or should he go?
I’ve got 9 plants in the same raised bed and only about 3 are showing weird leaves like this. First photo is Baccatum and second is Bell Pepper.
I don’t SEE any aphids or thrips but I sprayed with pyrethrin a few days ago an again last night just to be sure.
Just transplanted these Ají Lemon Drops 2 weeks ago into my raised beds and while they’ve absolutely exploded in height (literally triple the height in 2 weeks) the leaves are now doing this weird curl thing. Even the new growth down below is doing this. Anything I need to watch out for, or is this just a weird thing peppers do sometimes?
FWIW I just transplanted a few more plants nearby and found a few big grubs (pic 3). Including that pic in case that’s the obvious answer, but if it’s some sort of deficiency or over/under watering I’d like to address it sooner than later.
After a beautifully warm springtime I got everything in the ground a few weeks ago, and surprise surprise it’s supposed to get down to around 40°F (4.5°C) for the next week straight while I'm out of town on a work trip. I bought some incandescent Christmas lights on Amazon and a Wifi thermometer so I can monitor. This morning the temp outside was 41ºF and the temp under my row cover was 59ºF so I'd say it's working! I've got them on a timer to turn off at 8am to prevent cooking them during the daytime and we should be good to go!
After a beautifully warm springtime I got everything in the ground a few weeks ago, and surprise surprise it’s supposed to get down to around 40°F (4.5°C)for 3 nights in a row here so out come the Christmas lights and row cover.
