Author Topic: cracked pepper corns in Blue?  (Read 1491 times)

Gene Daniels

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cracked pepper corns in Blue?
« on: February 07, 2018, 02:11:20 PM »
The subject is my question. Can you put something like cracked pepper corns in a blue? I think the combination would be wonderful

panamamike

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Re: cracked pepper corns in Blue?
« Reply #1 on: February 07, 2018, 06:22:54 PM »
Should be fine.

Gene Daniels

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Re: cracked pepper corns in Blue?
« Reply #2 on: February 11, 2018, 11:50:45 PM »
Thank Mike. I am going to give it a try tonight. I have a batch of blue that will go in the mold before bed.

panamamike

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Re: cracked pepper corns in Blue?
« Reply #3 on: February 12, 2018, 02:36:16 AM »
Gene,

Don't forget to either roast the pepper corns in a pan until you here them pop or boil them in 1/4 C of H2O B/4 adding them to sterilize them

Gene Daniels

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Re: cracked pepper corns in Blue?
« Reply #4 on: February 14, 2018, 02:12:49 AM »
Thanks, I did not know to do that.

As it turns out, I got busy and forgot to add them to the 1gal batch of Blue I just made. It will have to be next time. 

Offline GortKlaatu

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Re: cracked pepper corns in Blue?
« Reply #5 on: March 30, 2018, 05:30:09 PM »
This sounds like a grand idea.  I'm making Blue tomorrow.  You don't mind if I steal this idea do you?
I've got some rainbow peppercorn mix that should be fantastic. 



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Gene Daniels

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Re: cracked pepper corns in Blue?
« Reply #6 on: March 31, 2018, 02:16:40 PM »
Wow, that sounds good!

Offline GortKlaatu

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Re: cracked pepper corns in Blue?
« Reply #7 on: June 09, 2018, 08:01:40 PM »
Gene, did you ever do the peppercorn blue?
I did, and it has been a huge hit with everyone.
If you haven't, I recommend you go for it.
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Stella

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Re: cracked pepper corns in Blue?
« Reply #8 on: August 12, 2018, 02:13:33 PM »
I’m intrigued by the rainbow pepper blue, how did you treat the pepper corns?

Offline GortKlaatu

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Re: cracked pepper corns in Blue?
« Reply #9 on: August 13, 2018, 12:23:52 AM »
I toasted them in a dry skillet until the popped.

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.