tag:blogger.com,1999:blog-6125578595363888138.post6912001946367645885..comments2024-02-10T03:18:13.928-05:00Comments on Dave's Square Foot Garden: Pimenta MoidaDavid Veltenhttp://www.blogger.com/profile/07710293718143454000noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6125578595363888138.post-85867991449034482242019-03-22T14:17:40.569-04:002019-03-22T14:17:40.569-04:00Hmmm. I AM Portuguese and my family made this ever...Hmmm. I AM Portuguese and my family made this every year. It's NOT meant to be made with seeet peppers, let alone the sweetest you can find. It's HOT, it contains vinegar, sorry to disappoint you, and it should be canned - clean sterile and long lasting. The Gonzalves version is delicious. Anonymoushttps://www.blogger.com/profile/03306261540190982046noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-84360060982831027042016-03-01T22:33:35.672-05:002016-03-01T22:33:35.672-05:00I bet they have Portuguese egg tarts (custard tart...I bet they have Portuguese egg tarts (custard tarts) - my favourite! When I lived in Toronto, we had a nearby Portuguese bakery ... you are lucky!Susiehttps://www.blogger.com/profile/10354350096358468967noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-78363772649584391572016-02-23T17:18:14.132-05:002016-02-23T17:18:14.132-05:00This sounds like it would be right up my alley. I ...This sounds like it would be right up my alley. I made a similar salted and fermented 'mash' using all hot peppers last year, but this treatment sounds more usable if you use mostly sweet peppers. I'll pin this one to try when I have some fresh peppers.Dave @ HappyAcreshttps://www.blogger.com/profile/03441364543023807886noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-65569724077393604372016-02-22T20:59:39.172-05:002016-02-22T20:59:39.172-05:00The pimenta moida is not like any hot pepper mix I...The pimenta moida is not like any hot pepper mix I have bought (the kind used on subs). It's fermented so it does not have a vinegar taste. The flavor is intensely of fresh, sweet peppers with a little bite so it adds a lot of flavor to whatever it is used in or on.David Veltenhttps://www.blogger.com/profile/07710293718143454000noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-45108106115318149422016-02-22T20:55:53.866-05:002016-02-22T20:55:53.866-05:00I think Dave of Our Happy Acres may have made a fe...I think Dave of Our Happy Acres may have made a fermented salsa. He does make a fermented hot sauce.David Veltenhttps://www.blogger.com/profile/07710293718143454000noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-41793493203563059812016-02-22T20:36:43.112-05:002016-02-22T20:36:43.112-05:00Yep, and they have imported octopus, squid and mac...Yep, and they have imported octopus, squid and mackerel in a specialty freezer case. And there are Portuguese bakeries. Big population, mostly from the Azores. I bought some Super Shepherd seeds from Southern Exposure and will try those, but they are sweet peppers. Yet I know the real pimenta moida is probably flaming hot, so it's confusing. How?David Veltenhttps://www.blogger.com/profile/07710293718143454000noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-30399821357437345932016-02-22T20:26:28.202-05:002016-02-22T20:26:28.202-05:00A little mold sometimes happens in a ferment, most...A little mold sometimes happens in a ferment, mostly on the edges of the peppers that were sticking out of the brine that formed. I just trimmed it off, so no moldy taste to the moida. The commercial product had enough preservatives in it to kill a horse, so mold is no problem for them.David Veltenhttps://www.blogger.com/profile/07710293718143454000noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-11732558082706503522016-02-22T19:13:15.184-05:002016-02-22T19:13:15.184-05:00You have a "Portuguese food section" at ...You have a "Portuguese food section" at the local grocery store?! I've grown Shepherd peppers before (Super Shepherd from Stokes) but have generally had so little success with peppers that I can't say if they were any good or not. What I wouldn't do for a glut of peppers some year!!Susiehttps://www.blogger.com/profile/10354350096358468967noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-37364755858477450142016-02-22T18:00:32.854-05:002016-02-22T18:00:32.854-05:00Fermented salsa, what an interesting idea! We are ...Fermented salsa, what an interesting idea! We are planning on making tons of salsa this year (fingers crossed) so this would be a chance to try fermenting some. Hmmm.<br /><br />Your fermented peppers sauce sounds delicious. I'm trying some new pepper varieties this year, hoping for some sweet peppers that actually taste sweet.Phuonghttps://www.blogger.com/profile/07658691564062044986noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-27115588848465662292016-02-22T14:48:34.551-05:002016-02-22T14:48:34.551-05:00Well, I know very little about Portuguese cuisine,...Well, I know very little about Portuguese cuisine, so it's hardly surprising that I had never heard of that Pimenta Moida! I just hope that when you removed the mouldy bits from the peppers you did a thorough job - though what's a few billion more bacteria between friends?? The commercial product you found sounds like a big disappointment.Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-6125578595363888138.post-16254904198691260082016-02-22T09:13:08.617-05:002016-02-22T09:13:08.617-05:00Well, that's pretty awesome! I'm growing ...Well, that's pretty awesome! I'm growing quite a few varieties of peppers now and am really looking forward to expanding my horizons when it comes to making our own condiments through both fermentation and drying. Like you I prefer only a moderate amount of heat & find that most supermarket chili pastes/seasonings are more spice than flavour. It will be wonderful to create blends that are perfectly suited to our tastes.Margarethttps://www.blogger.com/profile/15949946977793864054noreply@blogger.com