What's Cookin'?

Uncle Jack

Uncle Jack

Well-known member
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We have already found one common interest and this is another thing that brings us together......food.
It's also relevant content because at any point your recipe could include a preparation of some kind,
or it just tastes good to somebody that loves to smoke weed and have a party in their mouth at the same time.

Recipes from all around the world, AI assisted, your mothers secret recipes whatever.
Any other peripheral information you feel like including. Stories including food are always good.
Surely there is somebody here that likes getting a bit freaky with food as well. Trying weird combinations.
I myself like hot sauce recipes and anything that reminds me of home cooking.
Not that I have anything against fancy fare either.
Including photo's as well.
A picture of a bud or a piece of hash etc beside your plate if that feels right
Make it nice and something that can help out people struggling for a good recipe to try.

Peace Out ✌️

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Good homemade food is amazing — just like homegrown weed or vegetables like tomatoes, and for me especially chilies.
During the Corona years, my terrace was full of plants because I was working from home and had the time to really take care of them. Unfortunately, that’s slowed down a bit now, but my jalapeño cheese poppers made from fresh jalapeños straight from the garden are always a hit at every barbecue with friends.
And the hot sauces I make from habaneros or red scorpions are in high demand too. Luckily, they keep for quite a long time in the fridge if they’re properly fermented and the pH is below 5.6 when bottled.
I named my hot Sauce penny's pain 😂

Really a great idea @Uncle Jack 👍

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One Love Penny ❤️😍💚e3794b32-4ab3-46f8-8dd1-4f5b2119f426.jpgbcf14fda-6104-4900-964a-6d61d5025d5e.jpgf22b64cf-3f00-4304-9024-449859c19076.jpg
 
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PennyP said:
Good homemade food is amazing — just like homegrown weed or vegetables like tomatoes, and for me especially chilies.
During the Corona years, my terrace was full of plants because I was working from home and had the time to really take care of them. Unfortunately, that’s slowed down a bit now, but my jalapeño cheese poppers made from fresh jalapeños straight from the garden are always a hit at every barbecue with friends.
And the hot sauces I make from habaneros or red scorpions are in high demand too. Luckily, they keep for quite a long time in the fridge if they’re properly fermented and the pH is below 5.6 when bottled.
I named my hot Sauce penny's pain 😂

Really a great idea @Uncle Jack 👍

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One Love Penny ❤️😍💚View attachment 111648View attachment 111649View attachment 111650
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Those are fine looking chillies @PennyP,

and definitely that sauce must be a hit. Nothing compared to homegrown/made. I always make a good stash for the year with habanero red. For a little sweetness and special flavor I mix fruit in it. Normally figs as they ripen together but peach is interesting too.

I have never fermented it, must try it out. What salt percentage do you recommend for the brine?

Cheers,
 
Hi @TheCat thx for the flowers 😘. I use a minimum of 3.5% of Salt (kosher Salt might be the best) for the brine....but Not more than 3.8%. fruits Like Peach, Mango, and pineapple are cool in there too. Like you want to pimp it Up,, as you like. Carrots and Red bell pepper, onions, garlic,spices....what ever you like. And then you ferment it for a Minimum of 4 Weeks (but longer is good too, sometime even better...Like Nevilles Haze) ....before you Cook it to a Sauce. This way you don't have to use so much vinegar.....later on. But sugar will be recommend....i use Brown sugar..

One Love and Blessings ❤️😍💚

Penny
 
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PennyP said:
Hi @TheCat thx for the flowers 😘. I use a minimum of 3.5% of Salt (kosher Salt might be the best) for the brine....but Not more than 3.8%. fruits Like Peach, Mango, and pineapple are cool in there too. Like you want to pimp it Up,, as you like. Carrots and Red bell pepper, onions, garlic,spices....what ever you like. And then you ferment it for a Minimum of 4 Weeks (but longer is good too, sometime even better...Like Nevilles Haze) ....before you Cook it to a Sauce. This way you don't have to use so much vinegar.....later on. But sugar will be recommend....i use Brown sugar..

One Love and Blessings ❤️😍💚

Penny
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Recipe please!

I made a Habanero/Mango hot sauce this year turned out very yellow.
It might need a bit of time in the bottle.
I would like to do better next year.
The heat from the sauce is not quite balanced to my liking.
I like a hot sauce to be hot but I also like to be able to appreciate the other flavours at the beginning as the heat builds.
Mine just seems to bypass that initial flavour burst and just gets down to being hot a bit too soon.

I would like to know your process Penny and see how I can improve my next batch.
I have some Scotch Bonnets in the greenhouse that are ready to be made into sauce as we speak.

Your sauce looks amazing by the way.
 
One Love, breddaz,

I don’t really have one fixed recipe for the hot sauces I make. I like to experiment a lot — sometimes I’ll use different vegetables or fruits depending on what I have. Onion is almost always in there, and a bit of garlic too… but you have to be careful with garlic, it can sometimes give off a slightly funky smell if you overdo it. A ripe Mango is my Favorit for fruty stuff.

Basically, the videos are my starting point for the sauces. I don’t have a fancy kitchen like that guy, and my blender can’t pasteurize either, so I just bring everything up to temperature in a pot instead.

Also, correction to what I said earlier: it’s important that the ferment reaches a pH below 3.6 to be shelf-stable. That was my mistake before.


 
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3.6 is a good fermentation PH. With my last sauce I got paranoid it could develop botulin toxin but I am still alive! I use lemon juice and vinegar fo the acidity.

Good info in this videos, the guy is a Pro, not like me:). I totally agree with you about experimenting. Onion and garlic are a must.
 
Hey Breddaz,

One thing I really love for parties and barbecues with friends is Jalapeño Cheese Poppers. They are absolutely amazing.

They’re even better when the jalapeños come fresh from my own terrace, but store-bought ones work perfectly well too.

They’re actually quite simple to make, although they do require a fair bit of preparation. First, you take your jalapeños, cut off the tops, and remove the seeds and inner membranes. Then comes the filling.

My favorite filling is a mixture of cream cheese, cheddar, salt, pepper, and fresh herbs. I especially like adding chopped cilantro, but you can use whatever herbs you enjoy. Mix everything together thoroughly and carefully stuff each jalapeño.

After that, they go through a breading station. In my opinion, they’re best when double-breaded for an extra crispy crust. Then they’re fried in a neutral oil until golden brown and delicious.

Honestly, they’re on a completely different level compared to frozen versions. Freshly made with fresh jalapeños, they’re always a huge hit, and everybody loves them.

70fa0154-c107-49f9-ab08-07b023555f7c.jpg

Give them a try sometime.

One Love 🌶️🧀

Penny ❤️😍💚
 
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PennyP said:
Hey Breddaz,

One thing I really love for parties and barbecues with friends is Jalapeño Cheese Poppers. They are absolutely amazing.

They’re even better when the jalapeños come fresh from my own terrace, but store-bought ones work perfectly well too.

They’re actually quite simple to make, although they do require a fair bit of preparation. First, you take your jalapeños, cut off the tops, and remove the seeds and inner membranes. Then comes the filling.

My favorite filling is a mixture of cream cheese, cheddar, salt, pepper, and fresh herbs. I especially like adding chopped cilantro, but you can use whatever herbs you enjoy. Mix everything together thoroughly and carefully stuff each jalapeño.

After that, they go through a breading station. In my opinion, they’re best when double-breaded for an extra crispy crust. Then they’re fried in a neutral oil until golden brown and delicious.

Honestly, they’re on a completely different level compared to frozen versions. Freshly made with fresh jalapeños, they’re always a huge hit, and everybody loves them.

View attachment 113235

Give them a try sometime.

One Love 🌶️🧀

Penny ❤️😍💚
Click to expand...
Looks delicious @PennyP :love:

How do you do your breading? I'll try to make this Jalapeño Cheese Poppers on the weekend (y)

Thanks for sharing
MB
 
English where I work. We do get Frernch & Italian. The food miles from Aus wouldn't be good for buisness. Even though the fine green beans come in from Kenya.

I never tried Australian ones knowingly.


I have some artichoke here starting to flower. They're the wild type with the spines and I don't like prepping them.

Best thing in the garden at the moment to work with is the wild mountain Oregano.

I got some nice plum tomatos from the store as mine only just started to flower, made sauce and Pasta last night.

I might make some croquetas to have with sauce later.

What you got cooking up @Tom bolenate?
 
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