Homemade Grub during Shelter in Place

Making some lacto-fermented hot sauce right now - one green batch and one red batch.

Dang...pretty pic...some tasty I bet, what's the next step?  Gotta mix it up like da chili as you noticed...covering both styles...

That rain storm did in the remains of the summer garden so I pulled everything usable off the plants yesterday so I can yank the plants out this weekend. Hot sauce was the logical destination for the peppers.

These jars will spend the next 10-14 days chillin' out in a cool closet. Once the magic is done, I'll drain them, blend them with a little of the brine and some vinegar, and then I'll be slathering this stuff on anything and everything. Keeps in the fridge for 6 months but it never lasts that long. I'll post a pic of the finished product in a few weeks.

Same technique my Buddy uses
Makes the most flavorful sauce

Pan roasted breast of wild mallard, au poivre sauce, with sauteed spinach n toasted garlic.

Pan roasted breast of wild mallard, au poivre sauce, with sauteed spinach n toasted garlic.

yo that's gotta be grubbin

Pan roasted breast of wild mallard, au poivre sauce, with sauteed spinach n toasted garlic.

yo that's gotta be grubbin

Dude, totally. But i neithr sourcd it nor cooked it. Thx 2my generous brothr Potato River blastng em, then just turnd em over to the woman who helps us w meals. She knows i like sauces 😂

Hot sauce, Duck, yummy cookies!  Life is good.  Side note…my green chili won out of 10 entries.  Just good fun…pork, chicken, roasted chilis and a portion of the kitchen sink.   

Hot sauce, Duck, yummy cookies!  Life is good.  Side note…my green chili won out of 10 entries.  Just good fun…pork, chicken, roasted chilis and a portion of the kitchen sink.   

cool beans dude  !

FWIW got a message my 460 is supposed to be here Nov15 ...Ruben thinks that means it`ll be more like Dec.   LOL..thats Ok though give me time at no rush to rig it

Yes sir, I'm waiting on a cover and knickknacks for more rigging...anchor trolley and sail attachment which is another main mental and technical diy...get that day today, I hope to...gonna troll Benicia tomorrow for a late chrome...they been hookin' up...

Back to food, my next hope is to cold cure no smoke lox some Chinook...

Baked Lassen Trout I caught several days ago at Quarry Lakes.

Homemade Clam Chowder in mini bread bowls (dinner rolls)
Toasted the bowls with butter and garlic and the lids with butter and Parmesan cheese before filling 
Broke da mouth kine good🤙🏼

Used Ina Garten’s recipe but with frozen clams and bottled clam juice

Boom!  Comfort food to da max….thanks for posting…gonna get creative with crab meat this year.  Thinking about a dungee type dumpling to add to clam chowder.  Kinda like matza balls but crab meat. Maybe even like a won ton…

Boom!  Comfort food to da max….thanks for posting…gonna get creative with crab meat this year.  Thinking about a dungee type dumpling to add to clam chowder.  Kinda like matza balls but crab meat. Maybe even like a won ton…

That sounds ono
Can’t wait

Homemade Clam Chowder in mini bread bowls (dinner rolls)
Toasted the bowls with butter and garlic and the lids with butter and Parmesan cheese before filling 
Broke da mouth kine good🤙🏼

Used Ina Garten’s recipe but with frozen clams and bottled clam juice

Thas rad johnny!  Esp the mini scale of it

Hot sauce came out fantastic! After 10 days of fermentation, I blended the red with a little vinegar and oregano and the green with cumin, cilantro and lime juice. I personally would eat the bottom of a shoe if it had the red sauce on it, but so far the green has been the big winner with friends that I've shared the sauces with. I splashed a big spoonful of the red into a bowl of homemade minestrone soup this week and it was divine.

Starting an Asian inspired sauce tomorrow. Picked the last of this year's green Thai chilis today and I'll ferment those with onion, garlic, ginger and lemongrass.

Very inspiring!  I have so many bucket list foodie plans.  One is to gather all recipes and consolidate in a diy cookbook format.  So many notes and rough drafts of ideas and techniques.  Thanks for this follow up…

wow those sauces are beautiful and sound SO TASTY