Hot Sauce Man

Naturally, men are in the replies tryna mansplain Wonder Woman to WONDER WOMAN.

Went over to my uncles to watch the Packers game today. I brought over a pack of my hot links recipe that I’ve been tweaking for the last year.

He’s the one that showed me how to make sausage so I cooked em on his grill and he tried em and he really liked them so I’m happy with that.

There’s plenty of hot sauce that’s ready too!

Last (probably not) hot sauce ferments of the year first picture is day 1 and the second is day 4 and you can see the lactobacillus bacteria working and making everything lighter in color.

These have a ways to go before I actually make sauce out of them.

And yeah I need to clean that wall off 😭

Sheesh. A lot of these recalls have been either pre made/cooked food made for restaurants or for quick home cooking.

Makes me not want to go out and eat. I cook at home a lot already but this is just reinforcement.

They probably stopped letting those TAM Jalapenos in the grocery store supply chain. Those were never supposed to be in stores, I think? Just food production.

Wait more moneys escaped!?

If I have some provolone around, sure.

Brines start being effective after 30 minutes usually so it’ll help, but of course longer is better until you reach that point of no return.

Garlic is in the ground and my friends are going to keep an eye on things over the winter. 🌱

Damn these fellas are wild.

I do make and sell hot sauce but I wouldn’t try this one 😭😭😭

Heat mat and some led lights from Amazon.

I can do well with reapers and ghost peppers but I’m starting those in early March indoors.

Oh I’m aware! The scotch bonnets are always mislabeled mushrooms up here by me.

I did grow scotch bonnets I got from a reputable source this year and those took forever to ripen up here in Milwaukee, WI and I only got one harvest of them.

The mushrooms were from a seedling from a nursery.

We got Peppadew, Reaper, Habanero, Thors Thunderbolt, Hot Cherry, Jamaican Mushroom, Cayenne, Hatch (which are related to Anaheim), a few different Italian sweet pepper varieties that never ripened and some mystery pepper from a seed packet that was free with an order. Might be Santa Fe or Aleppo?

Final harvest of the year. My little patch of lady creamer peas shelled out too. Guess it’s enough for just me. 😭🌱

Wasn’t aware there were multiples of these!

Tried a new (old) biscuit recipe this morning. This one is from Lena Richard’s New Orleans Cookbook which was released in the 1930s.

Uses all shortening and it came out a little more pale than my usual all butter biscuits. Still pretty good but I think I’ll add some sugar next time.

I’d have to argue with the cooking for chefs part, if they’re outside of work and they’re judging like it’s work then they’re just an asshole. And I’ve had plenty off chefs over and brought stuff to the bar and they loved it.

I feel like I haven’t seen a skeet from you in forever and this is the first one I see when I open the app this morning. 😂



Some people just get all of the lord’s blessings 🙃

Here is a Reddit threat that explains how to disable Copilot in Windows, which I've just followed:

www.reddit.com/r/WindowsHel...

I just blended this hot sauce ferment that had ghost peppers, Carolina reaper, scotch Brain, and Thor’s thunderbolt peppers and I had to put on a mask because it kept making me cough 😂

I was just talking to my guy at bowling last night about how old Brady and Brees were when they played against each other. We couldn’t figure out if they were older or not.

Eggs. I’ve tried with a roux and I just didn’t like the texture.

So I bowl Wednesdays with 3 of my homegirls and these conversations are always hilarious. Especially when I tell them I haven’t run into a bald lady since Obama’s first term. And some of them are still friendly with some of my exes. 😂

Quiet one. Just leave me in the corner and I’ll fine. Maybe give me a plate of snacks.

Made a batch of sweet potato biscuits for family brunch today. We got 35+ family members that live up here so I made a double batch.