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Comment on Daily discussion thread: 🚀 Saturday, April 27, 2024

just_kitten@aussie.zone ⁨6⁩ ⁨months⁩ ago

Gooood morning! I feel HEAPS better today - maybe it’s that feeling you get when any improvement after being sick feels way better than it is. I had the same experience when I had covid tho, had a day of feeling great then crashed again and got worse. Fingers crossed today is not false hope! The sun is really helping! 🌞

I’m putting all the car stuff on hold because I realise it was a huge source of stress and anxiety and unpleasantness that I need a break from (and everything essential has been set up - aside from maybe the dashcam. I feel naked without one).

Instead I’m turning my attention to my hideously neglected plants… they were becoming a source of shame and my seedlings I paid money for are horribly wilted and sad. Well, they’re currently being resuscitated in a saucer of water and everything else is getting several drinks to revive the potting mix. I can turn this around! These seedlings aren’t dead, and I have plenty of new seeds to start planting!

Also, need tips on what to do with a whole heap of scotch bonnet peppers… I grew the plant without really thinking of how much I’d actually want to use 🤔 I have like 30 little yellow dudes. Maybe this is the time I try making hot sauce?

peppers!!

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Bottom_racer@aussie.zone ⁨6⁩ ⁨months⁩ ago
OOOH.

I vote for hedging your bets… half dehydrated for flakes and half fermented hawt sauce :)

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- just_kitten@aussie.zone ⁨6⁩ ⁨months⁩ ago
  I don’t use chilli flakes that much these days tbh… I feel like they’d get wasted from lack of use. Unless I could start using them in saucier dishes or stews? I mostly used to use flakes for stir fried type stuff, or as a topping with cheese (haven’t bought cheese in months).
  
  I understand SB peppers are known for their fruitiness, I’m wondering how much of that is lost or not during dehydrating - how are they like dried?
  
  I thought I’d freeze maybe 3-5 whole for chucking into Jamaican stews down the track. And the hawt sauce would be more versatile (I just need to sterilise a damn jar)
  
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  - Bottom_racer@aussie.zone ⁨6⁩ ⁨months⁩ ago
    I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.
    
    Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)
    
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    just_kitten@aussie.zone ⁨6⁩ ⁨months⁩ ago
    Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
    
    Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
    
    Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
    
    I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
    
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  - Catfish@aussie.zone ⁨6⁩ ⁨months⁩ ago
    Def go a jar rather than a flip top bottle if fermenting. Once had a batch keep going in the fridge and then hit the ceiling in a messy and painful way.
    
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    just_kitten@aussie.zone ⁨6⁩ ⁨months⁩ ago
    Oof. Yeah I’m gonna go with a jar, my jars are larger anyway. Thinking I’ll try the zip locks filled with water method to keep the mash submerged, with the lid slightly loose to let some air out.
    
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