Varied interests here. I know this is an older post but thought I would add my other interest. Currently restoring a Aussie XA GT Falcon Coupe. A one of colour and trim with matching chassis and engine numbers hard to find these days. I have had the car for 30 years or so and now my oldest son seems to have taken ownership..... and we are currently doing a bones up full resto. Prices have gone through the roof for these old Falcons over here and are bringing incredible prices such as $500K for rusted barn finds and $17K for a very, very rusted car. I have seen various internet discoveries of these old AU coupes over in the UK and seems they have ventured to quite a few other countries as well.
Yes tough old bird, 351 4V, top loader. She has had a hard life and was used as a drag car for a bit. That didn't help the drive train and the rear track rod mounts.
Phase 4's are bringing incredible money even RPO's are next in line followed by our GT's. Who would have ever thought...... another missed opportunity. Always had a gut feeling these would go crazy but............
Fermenting removes the sugar and can give you a shelf stable pH, making the sauce shelf stable for months. The taste depends on the chillies, what you ferment them with and the type of vinegar you use.
Chilli chump on YouTube has tons of tutorials and I think he sells sauces too.