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dpack
Joined: 02 Jul 2005
Posts: 46192
Location: yes
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Shane
Joined: 31 Oct 2005
Posts: 3467
Location: Doha. Is hot.
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Shan
Joined: 13 Jan 2009
Posts: 9075
Location: South Wales
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dpack
Joined: 02 Jul 2005
Posts: 46192
Location: yes
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 Posted: Sun Jan 02, 22 5:18 pm Post subject: Re: things to do with fish |
 
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| Shan wrote: |
| dpack wrote: |
yum
i need to do the next stage of my legacy hot garam, ppe etc is required |
Very interesting. |
iirc there are downsizer references and recipes re hot garam+dpack 
this is maybe ten years on 
trout is good, perch is good, a wide variety of capsicum(hot ones)is good
balsamic vinegar and extra during maturing is ok
fish and capsicums/spices were pickled separately for a couple of years
blending, maturing for another year and into marmite size jars
very hot to start, perfect after 5 yrs, getting a bit "thin" after ten
young stuff needs a lentil size blob per person when used in cooking, mature stuff maybe a 1/4 teaspoonful
anyway the new batches:
cold water tropical landed dried "whitebait" type fish, 2 yrs in extra salt and live cider vinegar
several fearsome mixes of capsicums, proper fearsome even the nagas are quite tame compared to some
5 yr pickled green tomatoes
i need to take samples and work out mixes and additions etc for the last "in bulk" stage
better ingredients than last time which turned out ok
no one died during testing, plenty of salt with enough air and acidity has kept things safe so far, as with any preserves biocare is wise, top up with vinegar as required seems safe
the capsicums are far more scary than potential botulism 
it is ace stuff for a variety of cooking styles |
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