"Yeah, yeah. Blame us!"
Yep. It's called "plausible deniability" and it's ALL your fault
"So, I got to thinking about this garlic thing. I've also been wanting to do some more sausage. So........."
Damn Steve...I fell in love and went into cardiac arrest at the same time when I saw those pictures. Absolutely beautiful and over-the-top creative. Now to the funny part. The first thing I ever did in your brine was the Lil' Smokies. The second thing was garlic cloves. To see both of them in one jar is jaw dropping!! Way to go sir!!
Now for an update on what I have going. The cukes are absolutely perfect!! Nailed the brine and it's exactly what I was looking for. A really nice flavor with a good hint of spice on the back end. My only potential take-away is that they may need more garlic. That's tough to say at this juncture though and may be a bit premature because I ate one after only 1 day. It is definitely worthwhile to get the brine recipe typed into a Word document and share it here.
The cauliflower is pure insanity but in a very good kinda way. It is really absorbing the flavor of the bring and turning a deep orange color....also after only 1 day. The florets look more like Habanero peppers versus cauliflower, and pack about the same whallop. Can't wait to try one in another couple of weeks. I'm gonna have 911 on speed dial before chomping into it though
Did not try the eggs yet nut as already noted, they have absorbed enough brine that they are no longer floating. They too are turning the same deep orange color as the cauliflower but not at quickly. I'll wait another two weeks before getting one of those babies out....but it's gonna be fun!!
In awe of Steve's masterpiece,