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I've always been interested in homegrown, home-created foods. That's probably the driving force behind my gardening obsession, having the raw materials to experiment with, and then sharing my creations. For example, this Fall, I'll grow all the ingredients for and make homemade Kimchee.
Right now, I'm experimenting with flavored salts. I didn't mine the salt
Using kosher and sea salt as a base. But I have spent about a week curing 10 or so sliced homegrown Jalapeno's in salt. Finished drying them in the oven and ran the salt and peppers through the Cuisanart. The result is a lime green looking salt mixture that smells like Jalapeno's and has a mild kick to it. I had a stroke of genius a little while ago, and am going to add the juice of 5 fresh limes to it, dry it again, and run it through the Cuisinart one more time.
Thus creating Jalapeno-Lime Salt. Crazy idea, I know, but I think it'll be a killer condiment for grilled steak, chicken, taco's, etc...
I'm playing now, because I'm growing the hottest peppers known to man in my garden. Several varieties of Ghost pepper and the reigning Scoville unit champion, something called the 'Carolina Reaper'. Honestly - I'm skeered of these peppers. I'm not eating any of them fresh (I've heard too many stories). But I'm going to make some hot sauces outside with them (using my turkey fryer) and also try this same technique to make some flavored salts out of them. I figure to name them colorful names like 'Wrath of God' and 'Pucker Factor 10'. Nothing says 'Merry Christmas' like hell in a jar.
Anyone else putting some homemade genius to work or got some clever homegrown creations to share?
Right now, I'm experimenting with flavored salts. I didn't mine the salt
Thus creating Jalapeno-Lime Salt. Crazy idea, I know, but I think it'll be a killer condiment for grilled steak, chicken, taco's, etc...
I'm playing now, because I'm growing the hottest peppers known to man in my garden. Several varieties of Ghost pepper and the reigning Scoville unit champion, something called the 'Carolina Reaper'. Honestly - I'm skeered of these peppers. I'm not eating any of them fresh (I've heard too many stories). But I'm going to make some hot sauces outside with them (using my turkey fryer) and also try this same technique to make some flavored salts out of them. I figure to name them colorful names like 'Wrath of God' and 'Pucker Factor 10'. Nothing says 'Merry Christmas' like hell in a jar.
Anyone else putting some homemade genius to work or got some clever homegrown creations to share?