From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?
Coco powder sugar and the starch from rinsing some rice… dumb.
I currently have a 4 month BBQ sauce that is in part a fermented stale baguette, but also a ton of other wild ferments, stocks and stuff that have gone through many reductions. So far, the only thing I’ve fermented and drank was some lemons with garlic and ginger with a good bit of honey. That came out super sour like candy in a raw Sour Patch Kids candy but more clean and natural kinda flavor. Most of that still went into sauces. Almost everything I make goes into sauces because fruits turned savory juices, mixed with stock, and reduced make far better flavors than anything that can be bought in a store and were optimised for cheap mass production.
I’m really curious what anyone might be growing at small scales, like on a patio for brewing. Maybe even just bittering agents too?
You could probably grow horehound or costmary in pots on a porch or deck, I grow them in my garden but I don’t think their root system is too huge and they don’t get big like mugwort or gigantic like hops. Obviously coriander works in pots, so that’s another option.