I'm back to scream into the void!
In the last 24 hours, I've added:
- 4 Cups Water
- More Jalapeno
- Banana Peppers
- Red Onion
- Green Pepper
- Garbanzo Beans
- Yellow pear tomatoes
- More mushrooms
- Sauteed Kohlrabi
- Kohlrabi Greens
- Roasted Beef Femurs
- Rosemary
- Parsley
Highlights of the last 24 Hours:
The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I'd created. My first real entry about it was when I sat down with a bowl at 7am today.
"No broth tasting this time, not from the pot. But the bowl I poured... the broth though brown is so CLEAR.. I am flabbergasted. 191F"
I added the extra jalapeño and banana peppers... I swear I thought it was a good idea. It wasn't a bad one, per se-- just a spicy one.
After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn't cut the pepper heat, which is fine. Hence, my 9pm Entry:
"THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F"
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.
I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot... I think I may have conflated temperature heat with Scoville heat.
Tastes damn good tho!
