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COOL CORN posted:I guess the sauce killed Jmcrofts. Would love to hear how it is! If you eat any sort of greens without some form of hotsauce you are doing it wrong imo
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Sep 27, 2017 13:47
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Dr_0ctag0n posted:If you eat any sort of greens without some form of hotsauce you are doing it wrong imo I can't eat most forms of noodle any more without some kind of hot sauce.
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Sep 29, 2017 03:32
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Avocados are greatly improved with hot sauce.
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Sep 29, 2017 04:51
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Apprentice Dick posted:Avocados are greatly improved with hot sauce. Amazing healthy snack 1. Avocado 2. Halve that sucker to save half for later 3. Cracked black pepper 4. Valentina to taste 5.  6. who am I kidding do steps 3 - 5 on the other half.
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Sep 29, 2017 05:56
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You left off the sardine
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Sep 29, 2017 16:43
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Spoeank posted:Amazing healthy snack Regular Valentina is my go to for them because it sticks the best
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Sep 29, 2017 22:17
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Is there a specific term to differentiate between watery, vinegar-based sauces like Tabasco/Louisiana Red and thicker, pourable ones like Valentina/Yucateco? I prefer the latter, but there don't seem to be as many varieties available. Speaking of Yucateco, I love the Green and Red varieties, but I've yet to find anything that works with the Black. It tastes way too "chemically" for me. Lester Shy fucked around with this message at 23:17 on Sep 29, 2017 |
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Sep 29, 2017 23:14
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Spoeank posted:Amazing healthy snack I’m a millennial, what’s the best toast for this.
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Sep 29, 2017 23:28
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Democratic Pirate posted:I’m a millennial, what’s the best toast for this. Rye.
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Sep 30, 2017 00:13
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Lester Shy posted:Is there a specific term to differentiate between watery, vinegar-based sauces like Tabasco/Louisiana Red and thicker, pourable ones like Valentina/Yucateco? I prefer the latter, but there don't seem to be as many varieties available. I always thought of the vinegary cayenne stuff as "Louisiana-style" hot sauce. even if it's named after Texas and made in North Carolina. the others you mention are both Mexican, so maybe Mexican style? I dunno.
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Sep 30, 2017 00:42
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Lester Shy posted:Is there a specific term to differentiate between watery, vinegar-based sauces like Tabasco/Louisiana Red and thicker, pourable ones like Valentina/Yucateco? Viscosity I guess. Though I prefer "gloopiness". The gloopiest sauce I have had, and a local favourite is: https://theribman.co.uk/collections/sauces Silly name aside, this stuff + any kind of pig meat is hog heaven.
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Sep 30, 2017 02:42
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Is Valentina better than Cholula? I put that stuff on everything and haven't had much need for anything other than the occasional Crystals/Louisiana hot sauce for jambalaya and such.
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Sep 30, 2017 03:34
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kloa posted:Is Valentina better than Cholula? I put that stuff on everything and haven't had much need for anything other than the occasional Crystals/Louisiana hot sauce for jambalaya and such. I've never been a huge Cholula fan, but I put Valentina on almost everything. It's got a lot of flavor but not too much heat. It's also extremely cheap; $2 for a huge 34 oz bottle, while Cholula is about $5 for 5 oz here.
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Sep 30, 2017 03:42
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Lester Shy posted:Is there a specific term to differentiate between watery, vinegar-based sauces like Tabasco/Louisiana Red and thicker, pourable ones like Valentina/Yucateco? I prefer the latter, but there don't seem to be as many varieties available. Yucateco black is by far my favorite, but I agree it definitely doesn't go well with everything. I used to be a purist with hamburger meat, only salt and pepper... but putting that on top of a properly cooked burger is pretty amazing.
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Sep 30, 2017 15:59
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katkillad2 posted:Yucateco black is by far my favorite, but I agree it definitely doesn't go well with everything. I used to be a purist with hamburger meat, only salt and pepper... but putting that on top of a properly cooked burger is pretty amazing. It's also excellent in chili because that smoky type flavor it has.
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Sep 30, 2017 16:01
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Avocado with lime juice and sriracha. Heaven.
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Sep 30, 2017 17:52
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Has anyone ever done homemade buffalo sauce? I'm trying to find a recipe that I can make straight from fermented mash, and also without using a grip of butter if possible (but I won't complain if it can't be done!)
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Oct 7, 2017 01:57
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C-Euro posted:Has anyone ever done homemade buffalo sauce? I'm trying to find a recipe that I can make straight from fermented mash, and also without using a grip of butter if possible (but I won't complain if it can't be done!) Like, just mix hot sauce and butter, boom, Bob's your uncle.
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Oct 7, 2017 03:06
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COOL CORN posted:Like, just mix hot sauce and butter, boom, Bob's your uncle. Does the butter separate out? I want something that will keep for a while if possible.
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Oct 7, 2017 14:51
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COOL CORN posted:Like, just mix hot sauce and butter, boom, Bob's your uncle. And vinegar
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Oct 7, 2017 15:33
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Suspect Bucket posted:Good zone, not too cold too soon. Are these peppers potted? What daily and over night temps are you seeing right now? Have you taste-tested the peppers? Does it still have flowers?  . Peppers are not potted; temperatures are in the mid-80s and lows in the mid-60s past couple of weeks. However, this is looking to be the week we drop into the mid-40s at night, and the sun-angle is lower now and trees are now cutting off a lot of sunlight. I cannot afford to pot and keep indoors, so unfortunately have to treat as annuals. I planted poblano, habanero, tabasco, chiltpin wahiro indian, 7-pot browns, and carolina reapers this year. The poblanos, habaneros, and chiltpins have done nicely and are very productive. The tabasco started off well, but then the fruit suddenly stopped ripening. The 7-pot and reapers have been slow-going, and would not seem to ripen at all.Pictures: 7-pot plant, 7-pot fruit, and tabasco. Someone recommended throwing a few banana peels under the plants, to see if the gasses released during decomp would promote ripening. Within two days, my 7-pots began to brown (picture of 7-pot fruit). I'm taking this as a win, and plan to wait and see if the reapers and tabascos will follow. Squashy Nipples posted:I agree, but I do really like the habanero one.
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Oct 8, 2017 20:53
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C-Euro posted:Does the butter separate out? I want something that will keep for a while if possible. Buffalo sauce (in Buffalo) is literally just Frank's Red Hot + melted butter, mixed in whatever ratio corresponds to the heat level you like, with optional splash of vinegar. In your case, I'd just mix your home-fermented mash with melted butter until you get the right heat level (3:1 is a good starting point ratio with Frank's, if that helps), then add vinegar if it's not sour enough. I'd also make sure the mash had been thoroughly blended, and maybe strained also; chunky buffalo sauce sounds wrong. Because it has a bunch of butter, no Buffalo sauce recipe is really going to keep well at room temperature (barring industrial processing I guess). You might be able to stuff a jar in the back of your fridge and keep it for a while that way, but everyone I know just mixes up the amount they need when they're cooking. It is just mixing 2 or 3 ingredients together, after all.
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Oct 8, 2017 21:32
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Pioneer42 posted:Habanero > Chipotle > Original  Picked this one up at the store. I love the red for south-of-the-border recipes, so I am hoping this will be a step up:  Also, what do you do with a weekly garden haul like this?  Well, if you've preserved all you need already, you stuff them with cheese and sausage. 
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Oct 19, 2017 01:31
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Pioneer42 posted:Well, if you've preserved all you need already, you stuff them with cheese and sausage. Mmmmmmmmm! Coincidentally that's tomorrow's dinner.
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Oct 19, 2017 03:18
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Not hot sauce, but I did try and buy Nasal Napalm Horseradish last week. It was mostly because my boyfriend, who has a massive capcasium tolerance, had his head blown off by the stuff. I also get wicked sinus problems in winter and BOY HOWDY will this alleviate that. It was also on sale. https://www.pepperpalace.com/Nasal-Napalm-p/q29.htm
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Oct 19, 2017 03:28
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Suspect Bucket posted:Not hot sauce, but I did try and buy Nasal Napalm Horseradish last week. It was mostly because my boyfriend, who has a massive capcasium tolerance, had his head blown off by the stuff. I also get wicked sinus problems in winter and BOY HOWDY will this alleviate that. It was also on sale. Horseradish isn't capcasium.
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Oct 19, 2017 03:33
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My Last Dab shipment arrived today. Not as spicy as I was expecting -- didn't seem any spicier than, say, Blair's Mega Death Sauce -- but it was very tasty and had a nice even heat that lasted for a while. I'm looking forward to the wing sauce I'll whip up this weekend. re: horseradish, making your own is cheap and relatively easy but holy poo poo does fresh root kick the store-bought stuff's rear end. I recommend making your own if you can. I'm curious to try that stuff above, though. just another fucked around with this message at 06:20 on Oct 19, 2017 |
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Oct 19, 2017 06:16
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iospace posted:Horseradish isn't capcasium. I think that was the point. "...has a massive capcasium tolerance..."
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Oct 19, 2017 07:11
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just another posted:re: horseradish, making your own is cheap and relatively easy but holy poo poo does fresh root kick the store-bought stuff's rear end. I recommend making your own if you can. I'm curious to try that stuff above, though. Yes, just chuck the root in a blender and it's done(wear a gas mask, poo poo's like tear gas). Dilute with beet or sour cream if you want it weaker. Pungency appears when you grind it, and then only decreases with time, so it's better to store whole roots. I don't think you can build up the tolerance to it like you can to peppers.
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Oct 19, 2017 12:52
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I picked up the Hot Ones sauce, the Homeboys Habanero sauce, and the Queen Majesty Black Coffee and Habanero sauce... all of them are delicious, but none of them make me wince from heat. Guess it's time to put in another order...
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Oct 19, 2017 13:14
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Currently making hot sauce. I think I may have made it a bit to strong. Did a pound of serranos. Three habaneros. And two cups of vineger and a bit of garlic. It takes like fire so far. Going to let it age for two months.
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Oct 19, 2017 17:07
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Yowsa. Yeah, not having any carrots/onions/fruit/milder peppers to even it out is gonna make for a very strong sauce. Aging should help though. Let us know how it turns out.
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Oct 19, 2017 17:59
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My horseradish routine has been to keep the root in the freezer, grate as needed, and directly use the shavings in whatever I need. Seems to work pretty well.
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Oct 19, 2017 18:03
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What's the hottest sauce you can buy that isn't ramped up with extracts?
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Oct 19, 2017 20:01
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just another posted:What's the hottest sauce you can buy that isn't ramped up with extracts? This has got to be up there: https://store.puckerbuttpeppercompany.com/collections/carolina-reaper-worlds-hottest-pepper/products/reaper-squeezins
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Oct 19, 2017 20:12
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dave's scorpion is pretty affordable and unlike their ghost doesn't have any
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Oct 19, 2017 20:39
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Valentina is great. It reminds me of cartoons where the characters would use that really thick looking hot sauce on their food. It also tastes amazing.
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Oct 20, 2017 01:23
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I'm currently trying to develop a recipe for a piri-piri sauce (more of a paste, really) with the intention of bottling and selling it. I think I've got most of the flavorings down, though I want to experiment with some herbs added to the mix; my only issue is trying to find the right amount of dried African bird's eyes to use so that it has a good heat without overwhelming everything else.
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Oct 20, 2017 02:07
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Watch out for your local laws regarding selling prepared foods. Michigan, for instance, doesn't permit hot sauces to be sold under the cottage food rules - if you want to sell hot sauce, you need to prepare it in a commercial kitchen.
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Oct 20, 2017 02:20
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Oh, definitely; I work for a regional grocery chain that has a program for helping local vendors get businesses started. Once I've got a recipe or two perfected, I intend to approach them and see about getting everything I'd need set up.
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Oct 20, 2017 08:58
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