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  1. zwiller

    Pickled Tomatoes

    Been pickling all sorts of stuff for last year and have stuff nearly a year old and no mush. Only mush so far were 2 jars I processed. NOPE. These are fridge pickles only. CaCl works well on these BTW. Won't lie my kraut turned out so well I want to try lacto on these.
  2. zwiller

    Pickled Tomatoes

    I think it takes like 90 days or longer for best quality but 1 month is decent. Not joking, a chamber sealer would fix that. I am not grabbing one until someone confirms but apparently the pressure is so high it instantly pickles. Anyhow, the key to not rushing is to make more. Old...
  3. zwiller

    Pickled Tomatoes

    Been playing with my grandfathers pickled green tomato recipe off and on. It's fantastic but salty AF (and I like salty stuff). It's weird, whatever I change does not work well. Anyhow, for me small roma are best and 2nd would say medium size beefsteak type cut cup. No idea why but cherry do...
  4. zwiller

    Any Freemasons Here?

    I've had the hint to join dropped on me a few times. I was told a long time that Catholics cannot be FM (and we drink more than them) :emoji_laughing: See if you notice something in our City Plat.
  5. zwiller

    Spicy vinegar

    I need to try this! I have been looking for an excuse to play with SV extraction. I want to try making some german style herb vinegar and may be vanilla (pickled eggs?). Anyhow some found some REALLY good info on Reddit to pass along if anyone into the SV idea. SNIP Hi! I have some...
  6. zwiller

    Electric Smoker Temperature Controller

    I have the Auber wifi. It was a little wonky with my old router but (knocks wood) much better with the new one. Still little weird to setup and not perfect. They run a 10 or 20% off special around TG so there's that. If money tight, grab a used on FB. I went up to 40 stainless with window...
  7. zwiller

    Tips for crock pot reheating pulled pork

    Yeah, would agree. I never had a sauce like that before. I was BLOWN AWAY to find out JJ's sauce was about the exact one I had down there. Hush puppies with smoked food was mind blowing too. Oh yeah the tea is SWEEEEET! :emoji_laughing:
  8. zwiller

    Tips for crock pot reheating pulled pork

    NC = North Carolina which is it's considered the best. Bring a small fry daddy and do hushpuppies. That's the classic side in NC. Crazy good together. You dip the puppy in JJ's sauce. Smell of those deep frying is INSANE and would definitely grab attention.
  9. zwiller

    Wild Plum Jelly

    I __LOVE__ wild fruit jellies!!! Oh man that toast!!! Never had wild plum. Sounds FANTASTIC! Would like to learn how to forage for stuff like that.
  10. zwiller

    Tips for crock pot reheating pulled pork

    Crock is too slow and too hot for my liking but we do not have the fancy temp control models. InstaPot would be what I would use. 140F. Apple juice is good for a little moisture but take it easy. A little more than 1T say 1/4C. Good call no sauce. I HATE PP swimming in sauce that ends up...
  11. zwiller

    Using pure Sodium Nitrate for DIY #2 curing salt

    Not kidding will meet anyone for anything in Detroit/Windsor. Short drive for me. IIRC CA does not allow sausage fermenting cultures up there either. EDIT. Forgot to mention I LOVE Canadian bier! :emoji_laughing:
  12. zwiller

    Help a first timer

    ^ Very good info @normanaj . I would HIGHLY suggest finding a used MES on FB Marketplace. They're like $50. Set and forget temps. Use the chips you got if you want but would still recommend the tube and pellets as it will give you TBS for like 4-5hrs. If dead set on gasser, pick a day to...
  13. zwiller

    Quick Chicken Tacos

    Funny you mention that I was gonna give you the "sometimes less is more" speech. You got a lot going on there. Some people into that but not me. Had some chicken tacos on vacay that were the best ever and still working on replicating it. Main thing for sure was shredded cabbage. Chicken...
  14. zwiller

    Loving Retirement!!

    You suck I mean congrats! LOTS are posting limit perch hauls on FB. Plan is 10 more years 63 and a side gig or 3. We would REALLY get along! That's about my dream.
  15. zwiller

    Quick Chicken Tacos

    Looks great! You shoulda just lied and said it was the best you ever had :emoji_laughing: +1. No other way. I am a big fan of the Bolner stuff and this is a good one. Rub (dry brine) and hold overnight. https://www.fiestaspices.com/product/fajita-seasoning/ Works good on taters too.
  16. zwiller

    Rice and Gravy, Louisiana style

    Don't hate me Ryan but I'm a peanut butter sandwich sopper :emoji_laughing:
  17. zwiller

    Rice and Gravy, Louisiana style

    DANG man you just threw out like years of experimenting of mine in that paragraph but THANKS! I will throw you one. I really think the cajun/creole stuff benefits from homemade stock. This is a gumbo from some turkey I cured and smoked. I use an IP to make the stock. Super easy. VERY silky...
  18. zwiller

    Rice and Gravy, Louisiana style

    Oh man. NICE. Pace would be PERFECT for this! Mind is blown. Roux, Pace, chicken stock, spice yeah piquant. I think this will be big for me. Gonna make something like this. I want some shredded chicken floating in it with some sliced spicy sausage. All over glorious rice.
  19. zwiller

    Strong coffee

    Same here with the Nespresso. Tempted to get out the the Gaggia but want it simple. Looks like moccamaster is basically automatic pour over? Crazy to think our parents had to wait 20m for a sip. OMG LOL Both my inlaws and parents lost their s*** when got them coffee makers that started...
  20. zwiller

    This is a must try Italian Sandwich

    Gonna agree. Looks GREAT to me! If emulsifying is of interest to you, you should dive in and learn more. More going on than just high speed mixing. Do not claim to be a master and as usual some is debated but to me there are 2 keys. Extraction of protein and adding liquid. IMO a double...
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