Lucky bastage got his package.
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(I still havenāt even sent mine, Iām a bad mutant)
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That sounds amazing
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As long as weāre talking about cooking, this seems like as good a forum as any to ask - what the heck am I going to do with this bag of amchoor powder?
Iāve had it for over a year, because I was at the grocery store, and I saw a big bag of amchoor, read that it was powdered green mango (cheap!) and my enthusiasm entirely bypassed the question of what I was going to do with it. It has quite a strong citric acid kind of flavor
so. . . suggestions? anyone have favorite food or beer recipes calling for amchoor?
Iā¦ Really donāt know. If it is sour bit not too salty, how would it work in lemonade? Or perhaps a really weird vindaloo?
Let me do a scooch of research
Works with potatoes, substitute for limes (e.g. salsa verde) ā¦Iāve got a bunch of it tooā¦
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Iām in love with all things potato related. The first google hit for amchoor potatoes is on allrecipes - looks like hashbrowns with amchoor & cumin. Iām totally trying that tomorrow
PROTIP: You might wanna go take a peek at the tail end of the Thanksgiving thread todayā¦
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Amchoor in dal is traditional, google 'āamchoor dalā and youāll get a bunch of recipes. Dal is good; serve with rice and some kind of vegetable curry and youāve got a good meal.
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Making ginger ale with champagne yeast is a very interesting experiment. I had some leftover yeast, due to a time-versus apples debacle 
First time, when opening, hihi āboemā, big fountain, 2cm left in bottle, angry husband, kitchen needed to be cleaned. 
But I 'm sure it will work.
Second time, carefully opening, but the taste was not right.
Third time, now, fingers crossed?
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65f fermentation temp, and always use plastic. I can tell ya how to bottle sweet fermented beverages in glass safely, but it is a pain in the ass.
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Aaaaaaah, plastic. Iām using glass bottles.
But I 'm used to have an accident with the bottom (hot apple juice). But this goes from the top.
Is it the balance between yeast and sugar? Or will it always be explosive, because, a lot of sugars left? Plastic as in, pet bottles?
Oh, but please tellā¦ We never drink stuff from plastic bottles, so a shortage.
Iāll post a long article this evening :). But put simply, you just need to kill the yeast.
Leftover sugar will be explosive unless itās unfermentable (usually lactose), or you kill all the yeast. I have no idea how a lactose sweetened ginger beer would taste
If your fermentation is stopped, then Potassium Sorbate is supposed to prevent new fermentation after you add more sugar.
I tried doing a beer (as in malt/hops) flavored with ginger. It was okay, but I think it fermented too hot and ended up with some kind of weird flavors. If I were making a ginger beer, thatās what Iād try again
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So there are a couple of ways.
As @TooGoodToCheck_ mentioned using potassium sorbate works. A bit. But it wonāt kill bacteria strains that cause āgushersā, so your sanitation from start to finish has to be perfect.
Pasteurizing works. But I am not gonna give you temps or instructions since I donāt want the liability.
Switch out fermentable sugars for unfermentable sweeteners. Sucralose, I am looking at you.
Screw glass, screw plastic, and get some stainless corny kegs, a chest freezer, and a Johnson unit. Safest, healthiest, best option. It will also set you back a few hundred dollars.
But honestly, bottling in used 7-up two liter bottles is a totes legit way to go.
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So two days ago I was talking to a friend about Kosher Bacon. It quickly devolved into a religious studies course with important questions like, āare raccoons halalā and the like, but I digress.
(One more digressionāI stand by my assertion that bacon made from people could be kosher. Anyway.)
It occurred to me that the fruit closest in a natural form to back or belly bacon isā¦ The avocado. So what about a cured, unripe avocado smoked with salt and maple? Then grill the hell out of it really fast to get the crispy bits.
50/50 oak and cherry in the āsmoke pouchā. It is placed on a burner so the wood gets direct heat, nothing else.
I didnāt have time to cure the avocados, so it is basically a mapley wet rub (with a touch of red wine that was left over).
May be a catastrophe. May be bleh. Iāve covered it in foil and will know in a few hours!!
Edit
Not smokey enough, but the texture was wonderful.
Unripe avocado, when cooked still have the avocado smell, but tastes starchier. But with a liberal grill with some brown sugar it tasted great (but not like bacon).
The smoked and stewed garlic tomatoes were a perfect foil.
With some tweaking I could sell a ton of these sammies.
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Thanks! 
Good ideas, been trough some also, in my head. Sanitation is always important, no matter what.
The really expensive method did not crossed my mind, did even not know it existed. Sounds interesting, but noā¦
But you know? Iāve bought today some 1.5 liter orange-soda/lemonade (how do you name that?) bottles.
First batch in the kitchen, 18C / 64 F, for 48 hours, and after that -> fridge.
And? How did it turn out?
Rad!!
The putting things in bottles hobby is a rathole of enormous size. But I am always available to tell you what will absolutely fail 
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Oh great, shall we make some lists? I have my own āoh do not do this again next timeā, bottle stories
You know? Also nice, sauerkraut in three ābottlesā/glass cans (again, how do you name them?) and forgetting to open one every day. I really donāt understand why my dear beloved ones are unwilling to get used to the mess I make once in a while??
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