{"id":935,"date":"2012-08-12T23:24:44","date_gmt":"2012-08-12T23:24:44","guid":{"rendered":"http:\/\/cindawebb.com\/?p=935"},"modified":"2012-08-12T23:41:13","modified_gmt":"2012-08-12T23:41:13","slug":"a-start-of-something-spicy","status":"publish","type":"post","link":"https:\/\/cindawebb.com\/?p=935","title":{"rendered":"A Start of Something Spicy"},"content":{"rendered":"<p><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2012\/08\/IMG_1122.jpg\" data-rel=\"lightbox-gallery-yVH91nes\" data-rl_title=\"\" data-rl_caption=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-936\" title=\"\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2012\/08\/IMG_1122-e1344813614629-764x1024.jpg\" alt=\"\" width=\"448\" height=\"600\" srcset=\"https:\/\/cindawebb.com\/wp-content\/uploads\/2012\/08\/IMG_1122-e1344813614629-764x1024.jpg 764w, https:\/\/cindawebb.com\/wp-content\/uploads\/2012\/08\/IMG_1122-e1344813614629-224x300.jpg 224w, https:\/\/cindawebb.com\/wp-content\/uploads\/2012\/08\/IMG_1122-e1344813614629.jpg 1936w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/a><br \/>\nAs part of the Master Food Preserver class, we went to Hollywood for a class with Chef Ernest Miller of the <a href=\"http:\/\/www.hollywoodfarmerskitchen.org\/\">Farmer&#8217;s Kitchen<\/a>. He served us some fermented jalape\u00f1os in a queso dish. The peppers were spicy but did not have the lasting burn of a typical hot pepper. I decided to try to ferment some as well. I used the directions from the <a href=\"http:\/\/wellpreserved.ca\/2011\/08\/18\/naturally-pickled-fermented-jalapeno-peppers\/\">Well Preserved<\/a> blog. It took about two weeks but now they are ready for salsa and other spicy dishes.<\/p>\n","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/cindawebb.com\/?p=935\"><img decoding=\"async\" width=\"150\" src=\"\" class=\"alignleft wp-post-image tfe\" alt=\"\" title=\"\" \/><\/a><p>As part of the Master Food Preserver class, we went to Hollywood for a class with Chef Ernest Miller of the Farmer&#8217;s Kitchen. He served us some fermented jalape\u00f1os in a queso dish. The peppers were spicy but did not &hellip; <a href=\"https:\/\/cindawebb.com\/?p=935\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/935"}],"collection":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=935"}],"version-history":[{"count":2,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/935\/revisions"}],"predecessor-version":[{"id":952,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/935\/revisions\/952"}],"wp:attachment":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=935"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=935"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}