snuffy
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Post by snuffy on Aug 12, 2017 18:19:22 GMT -5
Yeah,had a good year.All gone now except bell and jalapeno peppers.They will load up again this fall and have a good crop.Got to keep watering to keep them alive.Made some pepper jelly,recipe off surejell package,gonna have to make more this fall!Pretty darn good. snuffy We're only growing jalapenos this year. Got tired of rats getting into the tomatoes. Last year, killed 15 with snap traps until I gave up. Rats have stayed out of the jalapenos though. I love jalapeno jelly. Have you made habanero jelly yet? I think it's outstanding. Dave No habanero.I don't go for a real hot flavor. snuffy |
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jamesp
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Post by jamesp on Aug 12, 2017 18:19:44 GMT -5
Ah, I stand corrected on the source of Tequila mash.
Consider it a serious attack on brain cells.
There's a drunk and a Tequila drunk, 2 different experiences. One you wake up in your bed and the other in jail.
Bowing before the Blue Agave.
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Deleted
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Post by Deleted on Aug 12, 2017 18:22:06 GMT -5
Ah, I stand corrected on the source of Tequila mash. Consider it a serious attack on brain cells. There's a drunk and a Tequila drunk, 2 different experiences. One you wake up in your bed and the other in jail. Bowing before the Blue Agave. Last time I had tequila (30 years ago) I woke up in bed (not jail!) with two women! Ha! Sadly, I didn't remember it and was sick for a week. Never again. Not even in a mixed drink. Yukky. |
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jamesp
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Post by jamesp on Aug 12, 2017 18:23:21 GMT -5
Knowledge of Mexico in Colorado is severely lacking. jeannie is still learning after being here for 25 yrs. Nopales are the peeled pads of the Opuntia cactus. Not fruits. www.splendidtable.org/recipes/grilled-nopalesThe "pears" of the same cactus are the same cactus. Got the Opuntia pad thing from Dave. But never knew about the Blue Agave. Respect the Blue Agave. |
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jamesp
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Post by jamesp on Aug 12, 2017 18:24:04 GMT -5
This place gets weirder by the day, no wonder why I hang out here! All in good company Bob. |
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Deleted
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Post by Deleted on Aug 12, 2017 18:24:15 GMT -5
jamesp I deleted mine since Dave beat me to it.
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jamesp
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Post by jamesp on Aug 12, 2017 18:25:28 GMT -5
We're only growing jalapenos this year. Got tired of rats getting into the tomatoes. Last year, killed 15 with snap traps until I gave up. Rats have stayed out of the jalapenos though. I love jalapeno jelly. Have you made habanero jelly yet? I think it's outstanding. Dave No habanero.I don't go for a real hot flavor. snuffy Yea, tell it snuffy. Habanero and hotter best left to the tough guys. Please. |
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Post by aDave on Aug 12, 2017 18:26:22 GMT -5
No habanero.I don't go for a real hot flavor. snuffy I like hot stuff, but my wife doesn't. She found a recipe online where (I believe) apricot juice was used to cut/dillute the liquid. I think she only ended up using one pepper. You could even use a bit less if you needed. Had a nice bite to it and great flavor. I think the aftertaste of habanero is sweet anyway. The apricot juice was a perfect companion, so to speak. Dave |
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Post by aDave on Aug 12, 2017 18:27:32 GMT -5
jamesp I deleted mine since Dave beat me to it. You didn't have to do that. Besides, you addressed the agave plant. I didn't. |
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Deleted
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Post by Deleted on Aug 12, 2017 18:29:33 GMT -5
jamesp I deleted mine since Dave beat me to it. You didn't have to do that. Besides, you addressed the agave plant. I didn't. Still there |
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jamesp
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Post by jamesp on Aug 12, 2017 18:30:01 GMT -5
jamesp I deleted mine since Dave beat me to it. No problem learning about the cactus. Totally cool plant. Respect the Blue Agave. This not 10 miles from my house, Blue Agave Mexican Bar and Grill. Must check it out.  |
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jamesp
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Post by jamesp on Aug 12, 2017 18:39:27 GMT -5
Yep, prickly pear. Does said salad use the purple fruit or the green leaves ? I wondered how inhabitants of Mexico made Tequila from cactus fruit. In terms of having enough fruit. A trip to S Texas changed that. Fields of massive prickly pear as far as the eye could see. And burdened with the fruits. And perhaps the most obnoxious human/mammal barrier known to man. The cactus fruits are called nopales. (newer , more tender leaves are considered the fruit)They are peeled like a potato and are very popular. At times canned and in almost stores in the US. Cactus don't generate much starch to convert to alcohols with enzymes. Tequila is made from the hearts of giant Blue Agave which grow for years in a field. Then the large leaves are cut off with large knives by "Jimadores? the hearts are quartered and roasted in ovens to break down the fibers. Then crushed and fermented to make a "mash" which after complete fermentation is distilled into the tequila product. Better grades are made form the "Heart " of the distil run and the heads and tail fractions of the distillate are blended and sold as the cheaper grades with more bite. The "foreshots" are thrown away as in distilling all drinking ethanol's. Heck of a barrier to many animals but rarely slows down a thief.
Amazing process Cliff. Jimador, this guy has his own name. Like a qualified master of his skill. " A jimador is a type of Mexican farmer who harvests agave plants, which are harvested primarily for the production of mezcal, sotol and tequila. This task requires the skill of identifying ripe agave, which ripens in between 8 and 12 years. Unripe agave can have a bitter or overly sweet taste, ruining the distilled spirits made from them. The primary tool of a jimador is the coa de jima or simply coa. This is a flat-bladed knife at the end of a long pole that resembles a hoe. The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell. Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production." Bet this guy could slap tear up some squash. No joking, totally interesting process. Such an old plant to make mash(instead of potatoes or corn). Makes one wonder if it's age has something to do with it's potency. Bourbon and rum is the choice in these parts. Seemed like the tequila always caused trouble lol, people going buck wild. |
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Post by melhill1659 on Aug 12, 2017 18:39:28 GMT -5
melhill1659, you left me !! This might be a bit before your time lil sis Haha yeah to drive 10 minutes up the road to sleep. Those spheres are amazing!!! I can't wait to fire up my sphere machine that's like yours. Before my time maybe but I know it. I'm not that young jeeez |
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Post by aDave on Aug 12, 2017 18:47:33 GMT -5
Coincidentally, just picked these to make "poppers" tonight. Largest one is in the middle of the top row...over 3.5". Sorry jamesp , didn't have time to stage a story as epic as yours. Crap, forgot to add the photo:  Dave |
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jamesp
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Post by jamesp on Aug 12, 2017 18:49:40 GMT -5
melhill1659, you left me !! This might be a bit before your time lil sis Haha yeah to drive 10 minutes up the road to sleep. Those spheres are amazing!!! I can't wait to fire up my sphere machine that's like yours. Before my time maybe but I know it. I'm not that young jeeez You had driven from Mississippi. Had to be tired. Didn't you have to start school in the morning ? I shoulda taken it easy on you, hot hot greenhouse and romping around. sorry about that. Gotta see your spherical creations. Try smaller first, much easier. Hey, my older sister played that song, I was still pubescent lol. |
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Aug 12, 2017 18:51:41 GMT -5
Coincidentally, just picked these to make "poppers" tonight. Largest one is in the middle of the top row...over 3.5". Sorry jamesp , didn't have time to stage a story as epic as yours. Crap, forgot to add the photo: Dave You got the butcher board, the characters are just a sharp knife away. Guessing these will serve as containers for cheese. On my way. |
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Post by aDave on Aug 12, 2017 18:53:38 GMT -5
Coincidentally, just picked these to make "poppers" tonight. Largest one is in the middle of the top row...over 3.5". Sorry jamesp , didn't have time to stage a story as epic as yours. Crap, forgot to add the photo: Dave You got the butcher board, the characters are just a sharp knife away. Guessing these will serve as containers for cheese. On my way. Yes they will. Wife also adds bacon bits and parmesan. Then we throw them on the grill. You can come over any time. Dave |
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Post by aDave on Aug 12, 2017 18:54:38 GMT -5
jamesp...just noticed the avatar. Love it. Dave
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Post by coloradocliff on Aug 12, 2017 20:44:20 GMT -5
The cactus fruits are called nopales. (newer , more tender leaves are considered the fruit)They are peeled like a potato and are very popular. At times canned and in almost stores in the US. Cactus don't generate much starch to convert to alcohols with enzymes. Tequila is made from the hearts of giant Blue Agave which grow for years in a field. Then the large leaves are cut off with large knives by "Jimadores? the hearts are quartered and roasted in ovens to break down the fibers. Then crushed and fermented to make a "mash" which after complete fermentation is distilled into the tequila product. Better grades are made form the "Heart " of the distil run and the heads and tail fractions of the distillate are blended and sold as the cheaper grades with more bite. The "foreshots" are thrown away as in distilling all drinking ethanol's. Heck of a barrier to many animals but rarely slows down a thief.
Amazing process Cliff. Jimador, this guy has his own name. Like a qualified master of his skill. " A jimador is a type of Mexican farmer who harvests agave plants, which are harvested primarily for the production of mezcal, sotol and tequila. This task requires the skill of identifying ripe agave, which ripens in between 8 and 12 years. Unripe agave can have a bitter or overly sweet taste, ruining the distilled spirits made from them. The primary tool of a jimador is the coa de jima or simply coa. This is a flat-bladed knife at the end of a long pole that resembles a hoe. The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell. Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production." Bet this guy could slap tear up some squash. No joking, totally interesting process. Such an old plant to make mash(instead of potatoes or corn). Makes one wonder if it's age has something to do with it's potency. Bourbon and rum is the choice in these parts. Seemed like the tequila always caused trouble lol, people going buck wild. More bourbon than rum is made in these parts too. No raw material for making tequila. Age wouldn't be important in alcohol ABV Only the amount of starch in the raw material and how efficient the conversion from starch to fermentable sugars is as done by alpha and beta amylases in the rest or lautering step. A bad conversion of the mash early is the main reason for low abv. I would guess that the older or maybe the more stressed and less water would make the taste stronger. Most of the flavor would be carried over in the distillation process if using a pot still and never in a fluted column or a thumper (doubler) Agave are like salmon, at maturity they die after reproducing. Harvest after x number of years. After you got me thinking of nopales I bought s jsr while at the store YUM. Walmart carries them. Didn't buy tequila, this is Colorado and we have lot of Bourbon whiskies and some rums as well. Grin,,
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jamesp
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Member since October 2012
Posts: 36,612
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Post by jamesp on Aug 12, 2017 20:57:35 GMT -5
Amazing process Cliff. Jimador, this guy has his own name. Like a qualified master of his skill. " A jimador is a type of Mexican farmer who harvests agave plants, which are harvested primarily for the production of mezcal, sotol and tequila. This task requires the skill of identifying ripe agave, which ripens in between 8 and 12 years. Unripe agave can have a bitter or overly sweet taste, ruining the distilled spirits made from them. The primary tool of a jimador is the coa de jima or simply coa. This is a flat-bladed knife at the end of a long pole that resembles a hoe. The coa is used to first remove the flower from the agave, which causes the central pineapple (or piña) to swell. Later, the piña is harvested, using the same tool to cut off all of the external leaves of the plant, leaving only the pulpy center which is then chopped and cooked in preparation for the mezcal or tequila production." Bet this guy could slap tear up some squash. No joking, totally interesting process. Such an old plant to make mash(instead of potatoes or corn). Makes one wonder if it's age has something to do with it's potency. Bourbon and rum is the choice in these parts. Seemed like the tequila always caused trouble lol, people going buck wild. More bourbon than rum is made in these parts too. No raw material for making tequila. Age wouldn't be important in alcohol ABV Only the amount of starch in the raw material and how efficient the conversion from starch to fermentable sugars is as done by alpha and beta amylases in the rest or lautering step. A bad conversion of the mash early is the main reason for low abv. I would guess that the older or maybe the more stressed and less water would make the taste stronger. Most of the flavor would be carried over in the distillation process if using a pot still and never in a fluted column or a thumper (doubler) Agave are like salmon, at maturity they die after reproducing. Harvest after x number of years. After you got me thinking of nopales I bought s jsr while at the store YUM. Walmart carries them. Didn't buy tequila, this is Colorado and we have lot of Bourbon whiskies and some rums as well. Grin,,View Attachment
In Peru they start a fermentation from the saliva of an old woman without teeth. Serious, some type of bacteria in her gums apparently. Maybe you are aware of their process. And then they either ferment with or add other herbs(some has to be opiate based) to their liquor. They call it 7 Root. Now a 1/4 pint of that liquor will take you to other places including hallucinagenic effects. More of a substance high than an alcohol high. You are very knowledgeable, have you worked in this industry ? "This is a list of amylase induced fermentations. Saliva can be used as a source of the enzyme amylase to break down complex sugars into simple sugars. These simple sugars can then undergo fermentation by micro-organisms. Dual fermentation refers to fermentation by more than one micro-organism.[1] Cassava[edit] Fermented beverage Cauim chicha: Throughout the Amazon Basin, including the interiors of Ecuador, Peru, and Brazil, chicha is made most often with cassava). In Peruvian Amazonia chicha is known as masato. kasiri (Sub-Saharan Africa) nihamanchi (South America), also known as nijimanche (Ecuador, Brazil, and Peru)" |
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