eatmorefrogs

Recipes 

Sounds tasty to me. Give it a shot and let us know!

@Randar

What does fermenting do to the flavor profile? Does it give it a sour (like sauerkraut type of sour) twist?

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My preferred fining agent is adding three fish bladders in the secondary and waiting 2 weeks.

cheezydemon3

Recipes 

I would add enough vinegar to eliminate air bubbles and freeze it.

some of that on chicken enchiladas with cilantro would be magical!

Olive oil in hot sauce might be a no no if you plan to keep it long.

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justwhatthehellareYOUlookingat?

Randar

Recipes 

Not much discernible impact. Any vinegar you add will be more powerful than the lactic acid produced (which is generally pretty subtle). More than anything, it is for the preservative effect. The lactobacillus not only eats some of the easily fermentable sugars, but it will lower the pH far enough to prevent spoilage and give it storage stability you otherwise would not have without risking mold growth and spoilage

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He only likes his bearded sluts under Shecky's age... -Randar

Errr, that's where I have to correct you. My wife is older than shecky. -KCBrewer

...I like my beards on women. -KCBrewer

Mmm, hot and wet beef.-marubozo

My 3 fingers went down way too easily last night. -HawksBrewer

CreamyGoodness

Recipes 

Made a VERY simple sauce last night. Roasted the peppers in a clay casserole with lid and an onion and 4 cloves of garlic in tin foil. When they were adequately roasted I trimmed and threw all into the processor with salt, pepper, and white vinegar and blended until smooth.

DEFINITELY a jalapeno sauce. Really nice pepper flavor, and only a wee bit of kick.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.