Recent content by nlife

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  1. N

    Breakfast sausage rolls

    I've been making breakfast sausage for some time now and I really like to make breakfast sandwiches, but figured I'd switch it up and make breakfast sausage rolls. I used to eat these as a kid. In my teens I'd grab a variation of them from the gas station as I was heading out hunting in the...
  2. N

    Featured My Dry Cure Bacon attempt

    I get mine from costco as well. I try to pick the meaty ones, but it's really hard to tell with them. I do save the bacon ends for cooking with. I add them to chili, beef stew, meatballs, or whatever else I want to add a bit of smokey flavour too. I tend to cook my bacon on a cookie sheet in...
    • nlife
    • Post #22
    • Forum: Pork
  3. N

    Featured My Dry Cure Bacon attempt

    That looks great! Good meat to fat ratio on that belly too. It is really hard to go back to store bought bacon after you've made your own.
    • nlife
    • Post #10
    • Forum: Pork
  4. N

    Pepper dropping all blossoms

    Back when I was growing hot peppers regularly I'd spray them with a water bottle with a bit of Epsom salt dissolved in it. It helps with pollination and it's beneficial to plant growth. Shaking the plant, a fan and a paint brush all work too.
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    Jalapenos cheddar all beef sausage

    Those look fantastic. I ended up doing a batch of cheddar smokies myself. They're a big hit with the family and my personal favorite.
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    Hydroponics Struggling

    I'm a little confused when you say that your EC is 1500. I'm going to go out on a limb and say that you mean PPM and not EC as EC typically ranges from 0 to 3. An EC of 1000 - 1500 would be so incredibly concentrated I couldn't see anything living in that let alone seedlings. That said, I'm not...
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    The Mind of a Chef Dry Cured Bacon

    I used to watch a lot of cooking shows, and still have a few favourites that I watch from time to time. I came across The Mind of a Chef when I was out surfing the toobs and figured I'd re-watch them since it's been a long time. This episode was about how smoke creates flavour so naturally I...
  8. N

    1st Time Snack Sticks

    Those look fantastic! Great job.
  9. N

    Indian cooking - Butter Chicken

    Other than the clove, it kinda sounds like you got what it promised... Vindaloo's are typically hot and usually tart. It's a dish that derives from a Portuguese dish comprised of meat in wine-vinegar and garlic. It's not for everyone. We're trying Chicken 65 and vegetable pakora's from the...
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    Indian cooking - Butter Chicken

    I looked the book up and seen the great reviews. I ordered it and another one that seemed to get good reviews called Made in India: recipes from an Indian family kitchen. The bible should be here on sunday
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    Indian cooking - Butter Chicken

    I love Indian dishes and much like you I started making my own. I did it because we have a limited amount of restaurants here. Butter Chicken was the last one we figured out since so many recipes were hit and miss.
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    Straight up reaper powder

    We're still working on a bunch of dried Jolokia's I grew when I had a bumper crop in 2016. You have to really let it settle after grinding them in the bean grinder otherwise you'll get a snoot-full! We tend to cut the Jolokia powder with cayenne since we like heat, but we don't want to suffer...
  13. N

    Curing pork belly for bacon.

    Cure #1 is readily available here in Canada, though it isn't always pink. I first started with using the same cure source as you did @steve3327, but I eventually found a source that sells 1 lb bags here in BC. Alberta will have it too. I'd suggest that you check your local butcher.
  14. N

    Ghost pepper plant advice.

    I'm not sure what pepper that is, but it certainly doesn't look like a Jolokia. It looks more like a hab of some sort.
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    STPP additive

    I bought mine on amazon back before everything went crazy. I'm not sure about how things are now. I'd be interested in learning where people are buying it too
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