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Some authentic street tacos with my jalapeno sauce I made from peppers from our garden: I can't bring myself to use my hot sauce for anything else at this point.
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Sep 22, 2019 00:28
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nwin posted:Yeah that one was actually really great. I used to think he was a douchebag but he came off completely different. He's one of those actors, kind of like Keanu Reeves (John Wick aside), where I'm not a huge fan of his performances but I'm a fan of him as a person. He kind of started off douchey but went through some poo poo, resolved it, and became very genuine as a result.
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Sep 22, 2019 01:53
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I've got a gallon bag stuffed with Thai chillies, probably make one sauce with just Thai, and another with Thai+Habs. My Habs didn't produce a single pepper this year, very disappointed, I'll have to make a trip to the farmer's market.
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Sep 22, 2019 02:42
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I've got about 40 Tony Sherwood Carboneros (double what's in the pic) sitting in some water with some allspice, cloves, mace, bay leaf, peppercorn, salt and sugar. These are my second-round peppers so they only got around 2/3 as big as the ones I picked in late July.   The Carbonero is a cross between a habanero and a bhut carbon and a yellow 7 pot. Heat and flavor wise it's closest to an orange hab and has a very bright citrus flavor but not much of that slight sourness some habs have. Definately a fun one to grow. Also shoutout to SuperHotChiles.com, who sent me some bonus seeds with my order as well as a full page of detailed growing instructions that included the owner's personal phone number if you have questions.
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Sep 22, 2019 14:43
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wormil posted:I've got a gallon bag stuffed with Thai chillies, probably make one sauce with just Thai, and another with Thai+Habs. My Habs didn't produce a single pepper this year, very disappointed, I'll have to make a trip to the farmer's market. What’s your recipe for a Thai hot sauce? I’ve been eyeing the Thai chilies at my grocery store and want to experiment with sauces beyond the jalapeño or habanero-based ones I’ve been making.
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Sep 22, 2019 16:10
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Democratic Pirate posted:What’s your recipe for a Thai hot sauce? I’ve been eyeing the Thai chilies at my grocery store and want to experiment with sauces beyond the jalapeño or habanero-based ones I’ve been making. This will be my first so I don't know yet. Might just do chillies alone.
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Sep 22, 2019 16:41
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Cook's Country / America's Test Kitchen's Dan Souza posted a video yesterday about lacto-fermented hot sauces and how to make your own. https://www.youtube.com/watch?v=jpPWlJ_gXlg https://www.cooksillustrated.com/recipes/9745-fresno-chile-carrot-hot-sauce
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Sep 24, 2019 20:27
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ThermoPhysical posted:Cook's Country / America's Test Kitchen's Dan Souza posted a video yesterday about lacto-fermented hot sauces and how to make your own. That video was educational. I am for sure going to make my own hot sauce now.
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Sep 25, 2019 02:13
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GeneticWeapon posted:That video was educational. I am for sure going to make my own hot sauce now. extremely  almost bought some jalapeno or anaheim chiles for this tonight but wasn't quite sure which I would prefer. I have some delicious salsa on hand that has anaheim chiles in it so maybe I'll go with those for my first attempt
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Sep 25, 2019 03:30
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Ashton Kutcher on Hot Ones. at Sean accidentally pouring the Last Dab on the final wing. The caption 'gently caress My Life' belongs on this screenshot.
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Sep 26, 2019 19:06
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Am I the only one who finds Sean from Hot Ones unlikable? He's probably a nice guy and I know he does lots of research and is a really good host/interviewer but there's just something about him that rubs me the wrong way. I don't know, his personality seems a bit phony or calculated or something.
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Sep 26, 2019 21:22
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Human Tornada posted:Am I the only one who finds Sean from Hot Ones unlikable? He's probably a nice guy and I know he does lots of research and is a really good host/interviewer but there's just something about him that rubs me the wrong way. I don't know, his personality seems a bit phony or calculated or something. yeah absolutely, I really like the interviewees and the concept of the show, but he just grates on me and I can't enjoy it for that reason
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Sep 26, 2019 22:16
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He seems like a pretty normal guy. The only thing that bugs me is that it's a 100% identical ripoff of what chili Klaus has been doing for years only in english. Of course they had a show together so I guess he's cool with it.
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Sep 26, 2019 22:30
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I think he's just trying to emulate the affect and persona that he sees in so many high-energy, overly-personable interviewers. I find it a little over the top sometimes. I'm sure part of it is a sort of coping mechanism to help him keep it together while his face melts off. Edit: and probably Adderall, like everyone else these days FreelanceSocialist fucked around with this message at 23:52 on Sep 26, 2019 |
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Sep 26, 2019 23:50
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So I see a few (not a lot, mind you) bubbles around the glass on my fermented sauce. If I move out a bubble or two rises to the surface. Does that mean it’s fermenting? Should the pace of this pick up or is that what’s to be expected?
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Sep 27, 2019 00:04
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Flash Gordon Ramsay posted:So I see a few (not a lot, mind you) bubbles around the glass on my fermented sauce. If I move out a bubble or two rises to the surface. Does that mean it’s fermenting? Should the pace of this pick up or is that what’s to be expected? the gas is a sign that fermentation is taking place. all good. it's never going to be fizzing like a bottle of coke but some bubbles are normal.
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Sep 27, 2019 00:07
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anakha posted:Ashton Kutcher on Hot Ones. The Last Dab is hot but it has nothing on some of the superhots they use. I’d rather take a pour of that than any Da Bomb or Wiltshire Chili Farm’s scorpion sauce (which is less offensive than Da Bomb but hurts real bad)
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Sep 27, 2019 00:18
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FreelanceSocialist posted:I think he's just trying to emulate the affect and persona that he sees in so many high-energy, overly-personable interviewers. I find it a little over the top sometimes. I'm sure part of it is a sort of coping mechanism to help him keep it together while his face melts off. I think he's going down the Gordon Ramsay conundrum. In a lot of his old videos and in a lot of his current videos that aren't Hot Ones he's a pretty chill dude that really appreciates good food.
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Sep 27, 2019 00:25
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e; nm
wormil fucked around with this message at 19:08 on Sep 27, 2019 |
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Sep 27, 2019 03:07
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FreelanceSocialist posted:I think he's just trying to emulate the affect and persona that he sees in so many high-energy, overly-personable interviewers. I find it a little over the top sometimes. I'm sure part of it is a sort of coping mechanism to help him keep it together while his face melts off. You're right, he's probably a naturally quiet or reserved guy who is forcing himself to be jocular and chummy and it's juuuust not quite working. Hey, I can certainly empathize.
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Sep 27, 2019 04:02
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Same - I feel like I adopt some of that any time I have to give a seminar or something. I'm sure it annoys the poo poo out of some people, but it's really tough to avoid.
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Sep 27, 2019 12:28
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Ugly In The Morning posted:The Last Dab is hot but it has nothing on some of the superhots they use. I’d rather take a pour of that than any Da Bomb or Wiltshire Chili Farm’s scorpion sauce (which is less offensive than Da Bomb but hurts real bad) Wiltshire is no where close to the disgusting taste of Da Bomb, it's particularly good on fried chicken.
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Sep 27, 2019 14:00
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swampface posted:Wiltshire is no where close to the disgusting taste of Da Bomb, it's particularly good on fried chicken. It’s definitely better than Da Bomb. I’ve just been kind of scared to use it again because the last time I did it messed with my guts something fierce. E:I think I’m gonna Hot Ones myself and get 10 wings to sauce up with stuff from my collection. Right now, sauce wise, thinking I’ll do 1)The classic 2)Sauce Bae, it’s a mild-ish pineapple habenero sauce that’s really tasty 3)Headless Horseradish, which is about 52k SHU and really tasty 4)Detroit Hellfire, at somewhere in the 150k range 5)Horseshoe farms xxxtra hot, dunno the scovilles but it’s a ghost pepper sauce with both heat and an almost bbq flavor The last three are gonna be superhots (Wiltshire’s scorpion, Burn After Eating, and The Last Dab). I need two more but I’m not sure what to use. Any good sauces to slot in? Bonus points if it’s available on amazon. Ugly In The Morning fucked around with this message at 17:03 on Sep 27, 2019 |
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Sep 27, 2019 16:53
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I finally found a bottle of Dave's Insanity locally and drat that's a tasty sauce. But Frankie V's Spooky White has been my go to sauce lately, it's almost like secret aardvark but a little more vinegary
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Sep 27, 2019 17:07
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Human Tornada posted:You're right, he's probably a naturally quiet or reserved guy who is forcing himself to be jocular and chummy and it's juuuust not quite working. Hey, I can certainly empathize.
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Sep 27, 2019 17:53
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e; nm
wormil fucked around with this message at 19:07 on Sep 27, 2019 |
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Sep 27, 2019 18:36
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I'd like to expand my horizons a bit but I have no idea where to turn locally to find more hot sauce varieties. Do I need to start shopping online? Random note: I tried Sweet Baby Rays hot sauce recently and it's decent but nothing to go out of your way for. Nice consistency, not a lot of heat, flavor is pretty basic. Gave it a shot because that's my go-to brand of barbecue sauce.
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Sep 27, 2019 18:50
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Quiet Feet posted:I'd like to expand my horizons a bit but I have no idea where to turn locally to find more hot sauce varieties. Do I need to start shopping online? Heatonist has a monthly box for 30 bucks+ shipping, it’s got three sauces a month with a good variety. Buying the sauces individually would typically cost way more than the box. It’s introduced me to two of my favorite sauces, Headless Horseradish and Sauce Bae.
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Sep 27, 2019 18:54
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Democratic Pirate posted:What’s your recipe for a Thai hot sauce? Circling back to this question.. I'm thinking of making a fermented: garlic + honey + Thai chili pepper sauce but I'm not sure if all 3 can be fermented together. I think they can. Honey should provide the antibacterial properties that salt usually provides. Thoughts anyone?
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Sep 27, 2019 19:45
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You can ferment them together, probably. Personally, I would ferment the garlic and honey separately from the chilies (and use a salt brine on the chilies) only because I know how those two things turn out and I would rather blend them after the fact, to taste. You're also going to want to use raw honey.
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Sep 27, 2019 20:31
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you don't want to use raw honey in the 'booch so I assume it's the same for the sauce
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Sep 27, 2019 21:23
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Submarine Sandpaper posted:you don't want to use raw honey in the 'booch so I assume it's the same for the sauce Yeah, there’s a risk of botulism. The bacteria form spores, which are dormant in the honey but reactivate when they’re in a less hostile environment.
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Sep 27, 2019 21:34
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It's a risk if you're an infant, maybe (which is why you see those warnings on honey). Botulism is an issue with canned foods, not fermented. edit: specifically, it is the pH of the honey that makes it safe - which is also why the whole garlic-infused oil thing is much riskier FreelanceSocialist fucked around with this message at 23:20 on Sep 27, 2019 |
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Sep 27, 2019 23:07
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I'll do them separate and mix them.
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Sep 28, 2019 17:55
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I think that's your best bet. I've made a batch of two of sauce that was simply too sweet, and, like with salt, once you have too much sugar there's no going back. Easily, at least. Much better to be able to blend and have control over it.
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Sep 28, 2019 18:48
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Thanks to this thread I've been able to weather the absolute bonkers harvest of super hots I've had this year. I made huge batches of the mango habanero sauce, ghost pepper ginger pineapple sauce, reaper/ghost pepper/7 pot/habanero death sauce, I have two half gallon jars fermenting away, and a bunch drying that will eventually be used for hot chili oil and a batch of homemade chili crisp. Should last me until next years harvest 
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Oct 6, 2019 15:24
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Nice! I did not get a single 7-pot bubblegum pepper this year. Or any chocolate scorpion. I don't know if this was a pollination issue or a plant stress issue or what. Yields from everything else were way down as well, though. Like less than ten per plant for the stuff that did produce. I was really looking forward to trying the 7-pots.
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Oct 6, 2019 20:42
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Has anyone here ever tried the Pepper X version of Last Dab? Is it as good as the reaper version? I found the reaper one to have a lot of flavor to go with the heat, but I think Pepper X might overpower that.
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Oct 6, 2019 20:49
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FreelanceSocialist posted:Nice! I did not get a single 7-pot bubblegum pepper this year. Or any chocolate scorpion. I don't know if this was a pollination issue or a plant stress issue or what. Yields from everything else were way down as well, though. Like less than ten per plant for the stuff that did produce. I was really looking forward to trying the 7-pots. I've had very little luck myself. as far as I can tell where I am it is literally too hot for the plants to bear fruit. 90+ degrees in October. roll on climate apocalypse!
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Oct 6, 2019 20:56
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uber_stoat posted:I've had very little luck myself. as far as I can tell where I am it is literally too hot for the plants to bear fruit. 90+ degrees in October. roll on climate apocalypse! I’ve had terrible luck this year in Texas, but I thought all of the super hots loved high temps. The instructions on my ghost pepper seeds said they won’t even germinate below 85. I just assumed I wasn’t giving the enough water. They languished as small plants for months then had a massive growth spurt after a crazy storm, but then have stayed the same and not fruited even though I run the drip irrigation 5 times a week.
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Oct 6, 2019 21:03
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