The song proved to be successful in the US, peaking in the top 10 of the Billboard Hot 100 at No. Sonia Moore), released on Septemas the first single from hisįourth studio album. (2) A food with a pH level of 4.6 or below when measured at 75☏." 2 Legit 2 Quit" is a song by American rapper Hammer featuring Saja (a.k.a. (1) A food with an aw value of 0.85 or less. (c) “Potentially hazardous food” does not include any of the following: (b) “Potentially hazardous food” includes a food of animal origin that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, cut tomatoes or mixtures of cut tomatoes that are not modified to render them unable to support pathogenic micro-organism growth or toxin formation, and garlic-in-oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth or toxin formation as specified under subdivision (a). (a) “Potentially hazardous food” means a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation. Universal Citation: CA Health & Safety Code § 113871 (through 2013 Leg Sess) The only hope I'm holding out for is the following that's found in the California Retail Food Code: At this point, I'm merely seeing if I could squeeze it into the cottage kitchen laws of LA. I won't call myself a farmer's market veteran, but, in 20 while living and working on a pasture based livestock farm, I made and sold bacon as well as other further processed foods. In regard to the "how legit", "how's everyone feel", etc. There's encouraging news in this! I'll do a search for the fermented hot sauce company video. I'll start out, before I forget: I've heard of the Methow Valley! Earlier this year via this audio ecologists recording from the Methow Valley: Sounds(!) like a lovely place. Hopefully others will chime in, and maybe someone can find that habanero sriracha video. There is processing involved to keep the ferment safe, etc. It's not as simple as immersing cucumbers in vinegar=pickles. Generally, hot sauces do not fall under cottage industry rules, and I 'think' fermented foods are the same. Do you love it enough to go for it? weekends at the farmers markets, week nights in the kitchen processing after the 9-5 job? How does the rest of the family feel about your totally awesome sauce? Going legit will probably entail you getting your own kitchen space where the ferments can hang out an be happy and not get in the way of restaurant staff, but also because they will be hanging out on the kitchen counter, they will need to be secure from anyone messing with them. I did a quick search, didn't find the one that I was looking for. It was one of those 'how it's made' shows and I think you can find it on youtube. ![]() ![]() I saw a show on a company in california that makes fermented habanero (and other chiles) sauces. There's another kraut company in Olympia, WA that markets over here in our little backwoods Methow valley. We have one here in our tiny little Methow valley that makes and sells different krauts. There are lots of small batch fermented food companies.
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