Think I got my hot sauce recipe perfected.
1. As much bell peppers as you can get 1-4 kilos.
2. Hot pepers, depending on how much you want it hot. You can also use none and add a bit of vinegar
1. Roast bell peppers on 180C untill big patches of burning skin appear (better to overburn).
2. Let them cool down and refrigerate for easy peeling
3. Peel the skin off and remove stem and as much seeds as you can.
4. Put in a jar with brine with any hot peppers - brine is 3 tbsp per liter. Make sure to weigh down so the contents don't float up. Allow air for the contents to burp.
5. Ferment for between a week and two
6. When ready take out and strain and put in food processor
7. Cook to boil and add water to make it thinner.
8. Refrigerate, will develop more flavor after a night.
Made some thai basil pesto. From thai basil from my hydroponics.
Did not add sugar and chilli flakes.
Made hot fermented garlic source.
Came out super hot, considering diluting it
Lots of diffrent foods - HotPot
Hot Pot at home!
So apparently because of corona the Asians stores stared to bring hotpot stuff here because people are staying at home. Which did not happen before on this scale. We met two of our vaccinated friends and made an amazing hopot.
I used the "Little Sheep Mushroom Soup Base" I managed to get in London around 2019. And used an instant pot as a hot pot. It worked pretty well. Played with the Sauté setting
eggs, NOT hummus, keto
Posted yesterday in a keto group and I we thought we gotta try.
Surprisingly tastes pretty good, it does have the flavor of a good dip similar to hummus, would have not guessed it not hummus from a distance.
Got a new wok! Its carbon steel, so had to season it. Then gave it a test run with Morning Glory (water spinach).
This is why carbon steel: https://www.youtube.com/watch?v=8kJE4f4bgtM
I believe all food is beautiful
An instance for cooking and eating!