iDRY Vacuum Kilns

Sponsors:

Chilis for this winters soups and stews

Started by tule peak timber, November 28, 2018, 06:10:34 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

tule peak timber

Oh ,,,heck yes ! 8) 8) 8)
    Some pics of the end of the winter garden. Next month I will start seeds for my peppers and other summer goodies.

 

 
persistence personified - never let up , never let down

Texas Ranger

Quote from: Ianab on March 21, 2019, 03:11:13 PM
Jalapeno poppers aren't a "thing" in NZ, but I'd seen them online, looked up a recipe, and gave them a go.

Most excellent, even the kids liked them.  :)
Try them with crab mix, more most excellent.
The Ranger, home of Texas Forestry

tule peak timber

Some bul koki chicken tonight. Two day soak on fermented chilis, yummmmm

 
persistence personified - never let up , never let down

pgk1

Chicken looks Yum Tule! I've been on the piri, piri  or african birdseye kick for the last couple of years, hot but very tasty. I remember the first time I tried one,  figured how hot can this cute little red chili be and ate the whole chili. Lord! LOL
PM605, MS462CM, MS211

tule peak timber

persistence personified - never let up , never let down

Ianab

Todays harvest. 8)
Weather is cooling off and the plants have stopped growing, but any fruit they have set is still ripening. See how many make it through the winter. 

Weekends mission is to make some hot sauce / relish / jam, and what I don't use can be frozen or dried for later. 

Weekend warrior, Peterson JP test pilot, Dolmar 7900 and Stihl MS310 saws and  the usual collection of power tools :)

WDH

Woodmizer LT40HDD35, John Deere 2155, Kubota M5-111, Kubota L2501, Nyle L53 Dehumidification Kiln, and a passion for all things with leafs, twigs, and bark.  hamsleyhardwood.com

tule peak timber

Quote from: Ianab on May 22, 2019, 11:47:04 PM
Todays harvest. 8)
Weather is cooling off and the plants have stopped growing, but any fruit they have set is still ripening. See how many make it through the winter.

Weekends mission is to make some hot sauce / relish / jam, and what I don't use can be frozen or dried for later.


Are you blanching before freezing ?
persistence personified - never let up , never let down

Ianab

Quote from: tule peak timber on May 23, 2019, 09:08:21 AMAre you blanching before freezing ?


I don't usually worry about that as they are just going to used for cooking later. So they just get frozen "free flow" and into a plastic bag. 
Weekend warrior, Peterson JP test pilot, Dolmar 7900 and Stihl MS310 saws and  the usual collection of power tools :)

tule peak timber

I'm just getting my chilies in the ground as the winter garden peaks out- near done.I've read that if you don't kill enzymes by blanching, vegges will continue to age in the freezer. We usually roast the stuff we freeze. This year I'm going to make some Nuoc Mam with some of them for something different. Cheers.....

 
persistence personified - never let up , never let down

Ianab

End of season here. 

Went through the Jalapeno and got this assortment.  


Thai Birdseye are still ripening, maybe this much more if the weather holds.



Last of the Bhut Jolokia (AKA Indian Elephant repellent  / military grade tear gas) 



Supermarket has kiwifruit for $1 a kg at the moment, so I see a batch of home made Waha Rewa as tomorrows project. 

https://kaitaia-fire-ltd.myshopify.com/products/waha-wera

That's a kiwifruit and Habanero recipe. Kiwifruit and Bhut Jolokia will be even more tasty. 

Might have some competition though, I found some Aussie made "Carolina Reaper" hot sauce at the local supermarket the other day. 
Weekend warrior, Peterson JP test pilot, Dolmar 7900 and Stihl MS310 saws and  the usual collection of power tools :)

Chuck White

~Chuck~  Cooks Cat Claw sharpener and single tooth setter.  2018 Chevy Silverado and 2021 Subaru Ascent.
With basic mechanical skills and the ability to read you can maintain a Woodmizer  LT40!

tule peak timber

Looking good Ian, my mouth is watering. In the next day or two I will post my version of nouc mam. cheers
persistence personified - never let up , never let down

tule peak timber

Ribs on chilis , 2 days with dry rub, stout , oil, bay leaves, cover on a wood pit fire for 3 hours.

 
persistence personified - never let up , never let down

Thank You Sponsors!