Shiva Grows

[X15]

How’s your cat doin @shiva82 ?

 

[shiva82]

How’s your cat doin @shiva82 ?

she is bossing me around as usual . like the mac daddy she is . i have just walked through the door and she was waiting on me. i will take some pictures shortly

 

[shiva82]

i sing this to my baby when i cuddle her

 

[shiva82]

 

[shiva82]

 

[shiva82]

 

[shiva82]

i give my cat a piggy back ride round my kitchen. she sits on me like haile salasie on his throne . i need to charge my camera , but here she is now. i will take better photos shortly. when she sits on my cooker. that is her telling me she wants a piggy back.

 

[shiva82]

 

[goingrey]

Memories of days gone by. 8 years ago. Seems.. about right.

 

[shiva82]

Memories of days gone by. 8 years ago. Seems.. about right.

crazy beats and bass . good stuff

 

[zaprjaques]

she is bossing me around as usual . like the mac daddy she is . i have just walked through the door and she was waiting on me. i will take some pictures shortly

youre meechs official sugar daddy

 

[zaprjaques]

I just use the cheap store vinegar. It works just as well

usually thats the one that will not mess much with the original pepper flavor.
i use a concentrate thats for like restaurants, biggest bang for the buck and purest flavor.
although cayennes can go especially well with malt vinegar.
if you have a lot of peppers its always fun to experiment, my brother made a batch with dark balsamico vinegar.

 

[goingrey]

Do you ferment the peppers first like they do Tabasco?

 

[zaprjaques]

Nice! What vinagare are you using and how long does it stay good?

it stays good for ages, sometimes it can get better or more mellow in taste. just make sure to store the bottles in a dark cool place. once you open a bottle you can keep it in the fridge for quite some time. depends on bottle size and/or flavour

 

[zaprjaques]

Do you ferment the peppers first like they do Tabasco?

yeah man, just grind them up and add some salt. once the lactic acid kicks in youre in an almost safe spot. you can ferment for a long time if you want.
the vinegar will add a stable ph that gives the sauce a good long shelf life. and also boost the taste.

 

[zaprjaques]

just make sure all things are sterile and throw everything with a speck of mold straight into the trash.
sometimes habaneros and similar peppers can get a lil moldy inside and still look great from the outside.
gotta check and change knives.

 

[shiva82]

youre meechs official sugar daddy

i'm her bitch more like and she pimpin me . i love her though

 

[shiva82]

 

[shiva82]

 

[zaprjaques]

first time i made fermented habanero sauce i bought some clones of the red savina, some orange colored that looked like shampoo pearly type of orange and some chocolate habaneros.
they were small plants and didnt yeild much especially the chocolate, so i threw everything in one jar and had one slightly molded choc that i cleaned out from the mold with the knive cause i didnt wanna waste it, it smelled so fucking delicious.
a week later it was a jungle in a jar, freakiest types of mold ive ever seen, the seemed to crawl upwards like beanstalks.

some regular small patch of white mold on the surface is not too bad, just scoop it off. its non toxic.