Last Activity:11-24-2015 5:01 PM
Likes Given: 26
266 Likes on 195 Posts
Posted in thread: The official foraging thread on 10-04-2015 at 10:27 AM
shaggy manes. lots. and a few porcini
Posted in thread: The official foraging thread on 09-21-2015 at 02:59 PM
Found this 7+ lb Hen of the Woods mushroom while out mushroom hunting this morning.that's a
beauty! i love the hen. never find them here though. i find chicken mushroom and sponge
mushroom regularly (...
Posted in thread: The official foraging thread on 09-21-2015 at 02:53 PM
wow that's weird indeed, never heard anything of the sort. and strange that it happened
suddenly. as much as i love them, i could easily never eat them again if faced with the
possibility of an episod...
Posted in thread: The official foraging thread on 09-12-2015 at 08:18 AM
as usual lots of porcini this year. in one spot they grow to the size of frisbees and then rot!
Posted in thread: Fermented hot sauce on 08-04-2015 at 12:44 PM
i meant more that it's safe from botulism. i don't have a clue how to prevent mold so i keep my
sauce in the fridge once it's ready. although even in the fridge i once got regrowth of a thick
Posted in thread: Fermented hot sauce on 08-04-2015 at 11:34 AM
my fermented hot sauce recipe:red chilis; mine are finger sized and medium hot. not sure the
variety.2% salt (= 2 grams per 100 ml liquid)liquid = about 35:65 dry white wine:wateri add a
little bit of...
Posted in thread: When to get fresh yeast on 07-28-2015 at 08:43 PM
i say keep truckin. as soon as you get nervous or think you've got something wrong, chuck it
and start over. but if it's all good then it's all good!
Posted in thread: Dry Curing Sausage on 07-12-2015 at 04:00 PM
actually not very scared only because everything along the way went so well. they looked great
and smelled great so hazard seemed unlikely. the tasting of course was preceded by a good round
of "it's ...
Posted in thread: Dry Curing Sausage on 07-12-2015 at 01:25 PM
first taste! and it was good. both are not quite spot on with the texture, the meat needs to be
in bigger chunks and the fat smaller, but for a first go i ain't complaining! both moist in the
Posted in thread: WLP644 -Brett B Trois on 06-19-2015 at 07:11 AM
Dinnerstick, what temp did you ferment it at? What was your attenuation/OG/FG?1.080 -