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Post by buckdoehunter on Sept 9, 2020 8:29:38 GMT -5
That's good to know about Imgur, that's all I use, nobody answered my question on that in the other thread.
This is a great thread and would be severely downgraded without pictures.
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Post by GMB54-120 on Sept 9, 2020 8:46:20 GMT -5
Server storage as far as pics go is that little "attachment" button. Your limit is based on that and not pics hosted somewhere else. One guy posting a 1mg attachment pic takes up more storage than my entire thread. 
When you use an attachment, pics also becomes forum property. I keep all mine in folders on imgur. When i leave a forum my pics can go with me because they still belong to me. Just delete that specific imgur folder and POOF they are all gone.
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Post by GMB54-120 on Sept 10, 2020 13:51:23 GMT -5
Ripe jalapeno jelly. No salt added. Just vinegar, peppers, organic sugar, fresh lime juice and pectin.  |
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Post by buckdoehunter on Sept 10, 2020 21:03:49 GMT -5
I'd have a few uses for that!
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Post by GMB54-120 on Sept 11, 2020 0:17:34 GMT -5
Its great with cream cheese on crackers, toasted English muffins, bagels ect.
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Post by dennis on Mar 13, 2022 15:35:24 GMT -5
Living in Ohio, the last time I started my peppers from seed they didn't have enough growing time to mature. I have begun sprouting seed as of a week ago and have 32 Brazilian starfish just popped up. This should let me have them in starters for 10 or so weeks before the end of frost. Hoping for a better garden than last year.
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Post by GMB54-120 on Aug 31, 2022 17:01:34 GMT -5
A twist on the Pex Peppers Garlic Fuego and with Hatch in season it sure worked well. Im a bit floored how good this turned out the first shot. Next version will be Jalapeno/Hatch/Serrano for a tad more heat.    285 grams Green jalapeno (weight is deseeded and cut in half) 110 grams Fresh Hatch Chiles (medium hot) 60 grams Yellow onion 1.4 cups Rice vinegar 4 TBS Lime juice 32 grams Fresh garlic (crushed cloves) 6 grams Cumin powder 4 grams Sea salt Deseed and roast the jalapenos Roast then deseed, remove skin, chop the Hatch chiles Air fry the garlic and onion until just lightly golden. DO NOT BURN THE GARLIC. Toss it all in a pan (except the lime juice) and simmer for 10min. Let it rest to room temp before blending. Blend and pour into a bowl or jar. I used a 3 cup Pyrex. Rinse out the blender with the lime juice. Add that to the sauce also. Let it rest at least a few days then enjoy. |
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Post by dennis on Aug 31, 2022 21:37:59 GMT -5
Got to be tasty.
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Post by GMB54-120 on Aug 31, 2022 22:40:25 GMT -5
It was super tasty, rather mild and very low sodium. About 10mg a tsp.
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