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I don't think spice is actually harmful to anything long-term, but don't quote me on that. At the most, it's not nice to animals who don't know what the gently caress is going on, so it's probably still a good idea to consider their comfort, but I don't believe you'll do them any sort of permanent harm.
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Nov 8, 2019 04:37
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scuz posted:Isn't that what Jesse was kinda doing at the beginning of Breaking Bad? Using cayenne pepper in his meth or something? You know he had that chili p
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Nov 9, 2019 06:34
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Made some more of my vaguely Trini mustard hot sauce: I picked about 20 of the ripest peppers on my red savina habanero (now indoors for the winter):  Sliced the stems off and checked for interior mold, and then tossed in a blender with two heads of garlic:  Added two Kroger bunches of cilantro:  Then topped with a couple of pinches of kosher salt, maybe three tablespoons of yellow mustard, and a bit more than a cup of cider vinegar, and blended until smooth. I bottled about 16 ounces of it in a fliptop bottle:  This remains my favorite hot sauce recipe - it seems to be great on everything.
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Nov 12, 2019 23:01
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I’m shamelessly stealing that recipe.
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Nov 12, 2019 23:24
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a foolish pianist posted:This remains my favorite hot sauce recipe - it seems to be great on everything.  That's normal cloudiness, right? This is after ~4ish days (started it Friday the 8th).
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Nov 13, 2019 00:41
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From the photo it looks like yeast. It's fine.
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Nov 13, 2019 13:29
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a foolish pianist posted:Made some more of my vaguely Trini mustard hot sauce: Update: made this last night, used 18 habs and most of two bunches of cilantro (leaves only). Initial tasting was pleasantly hot with lots of apple cider vinegar and garlic aftertaste. Hoping everything is more blended after a couple days.
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Nov 14, 2019 21:09
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Democratic Pirate posted:Update: made this last night, used 18 habs and most of two bunches of cilantro (leaves only). Initial tasting was pleasantly hot with lots of apple cider vinegar and garlic aftertaste. Hoping everything is more blended after a couple days. For me, the mustard is what really makes this one work.
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Nov 15, 2019 03:24
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Pretty sure I pulled both of these recommendations from this thread, got Frankie V's Kitchen Spooky White Sauce and Sauce Bae Skinny Habanero Hot Sauce, both from Amazon. The Sauce Bae sauce is one of the best smelling hot sauces I've ever smelled. The taste doesn't match up to the smell expectations, but it's still really tasty. Really like the addition of the turmeric. Not that hot for a habanero based hot sauce. Almost finished the bottle within a week, will probably buy more. Frankie V's is way more vinegar heavy sauce. The heat is more in line with what I expect from a habanero sauce and it's also pretty tasty if you don't mind vinegar forward sauces. Good but probably wouldn't order again.
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Nov 15, 2019 22:32
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katkillad2 posted:Pretty sure I pulled both of these recommendations from this thread, got Frankie V's Kitchen Spooky White Sauce and Sauce Bae Skinny Habanero Hot Sauce, both from Amazon. I also powered through the Sauce Bae one in about a week. It’s really, really good. I think the spices and the pineapple are a great combo.
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Nov 15, 2019 22:39
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 Paqu Jaya el Peruano has become my favorite everyday sauce over the last six or eight months. It's really versatile with a medium heat, fruity but not overly sweet from mangoes, a nice hit of garlic, and definitely not as overly vinegary as many sauces are. The flavor of the chilis is really, really nice. I don't know much about it other than the distributor's description and the Amazon description: quote:Paqu Jaya “El Peruano” is a medium/hot sauce made with Peruvian ‘yellow’ and ‘panka’ chilies. We blend chilies with fresh mangoes, garlic, white vinegar and a squeeze of honey. We do not use artificial thickeners or added sugar. Peruvian chilies have a unique taste and complexity that adds a wonderful dimension to a wide variety of food. Paqu Jaya “El Peruano” pairs particularly well with grilled meat, Veggies, BBQs, Smoked fish, Burgers, Seafood, noodles, rice and eggs. - Our chilies are harvested from the best growing zones in Peru. Yellow chilies from Tacna, Panka chilies from Barranca. - We do not add sugar. The product is suitable for vegans, kosher, gluten free. - This product delivers a bold, complex, fruity yellow chili heat, complimented by smoky panka chilies, mangoes, honey, garlic and a splash of vinegar. - Honey is sourced from a community of bee keepers deep in the Amazon jungle - Mangoes are sourced from our great friend in Piura ‘Farmer Nelson’ - We cook in small batches, by hand. The strength and color of chilies varies throughout the year, our chefs use their skill to create consistency. It's on par with Crystal as my go-to, everyday sauce, but for use on very different foods. e: This video review seems to describe it pretty well, I think, other than even mentioning the word "ketchup" while talking about it. https://www.youtube.com/watch?v=topvE4BqUW8 (Disclaimer: I know nothing about these guys. They may be huge idiot Nazis who torture bunnies. Their review just showed up when I was looking for a review.) Mushika fucked around with this message at 17:52 on Nov 17, 2019 |
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Nov 17, 2019 17:42
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Ordered the Sauce Bae Skinny Habanero, Truff (Hotter), and Bravado Spice Black Garlic Carolina Reaper. Fingers crossed.
FreelanceSocialist fucked around with this message at 15:32 on Nov 18, 2019 |
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Nov 18, 2019 15:25
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a foolish pianist posted:Made some more of my vaguely Trini mustard hot sauce: This sounds amazing. I might give this a try with some store-bought habaneros and maybe some carrot.
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Nov 18, 2019 22:56
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I'm actually considering getting a food mill and running this sauce through it to get a more liquidy version. This stuff is awesome, but it's pretty thick. A thinner, more pourable version would probably be neat. Any recommendations for a good food mill?
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Nov 19, 2019 01:13
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Will a food mill do anything? You could add some more liquid instead.
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Nov 19, 2019 01:32
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I just strain it through cheesecloth.
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Nov 19, 2019 01:39
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It would squeeze the stuff to separate the solids from the liquids. And I could just add more liquid, but at the cost of diluting the flavor or making the vinegar overpowering.
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Nov 19, 2019 01:41
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Oh I pass stuff through a chinois for that. Yeah maybe a fine enough food mill could work idk.
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Nov 19, 2019 01:44
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A really fine food mill is awesome for sauce purposes.
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Nov 19, 2019 03:48
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mischief posted:A really fine food mill is awesome for sauce purposes.  Been using my girlfriend's grandma's food mill for my sauces and it's real fun. 
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Nov 19, 2019 17:10
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I have the Oxo recommended here. It's... okay, I guess? Interestingly, ATK hated it. Their main complaint was having to reverse crank a lot to keep things moving, which is my experience as well (at least with skin-on tomatoes). I've never used any other food mill though, so I don't have much basis for comparison. Those of you who make hot sauces, do you have any issues with lingering capsaicin on your food mills or blender carafes? I'd buy a second one just to be safe but apparently my blender's replacement parts are hard to come by.
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Nov 19, 2019 20:54
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Discussion Quorum posted:I have the Oxo recommended here. It's... okay, I guess? Interestingly, ATK hated it. Their main complaint was having to reverse crank a lot to keep things moving, which is my experience as well (at least with skin-on tomatoes). I've never used any other food mill though, so I don't have much basis for comparison. Which one did ATK recommend? Weird since they usually love Oxo products.
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Nov 19, 2019 21:01
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FreelanceSocialist posted:Ordered the Sauce Bae Skinny Habanero, Truff (Hotter), and Bravado Spice Black Garlic Carolina Reaper. Fingers crossed. I’m interested to hear how the Truff is. I like the concept but I’ve heard it doesn’t live up to it.
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Nov 19, 2019 21:04
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ThermoPhysical posted:Which one did ATK recommend? Weird since they usually love Oxo products. Ugly In The Morning posted:I’m interested to hear how the Truff is. I like the concept but I’ve heard it doesn’t live up to it. scuz fucked around with this message at 21:08 on Nov 19, 2019 |
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Nov 19, 2019 21:05
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Two of the three arrived. Initial impressions: Sauce Bae Skinny Habanero is vinegar-based with a slightly stiff puree consistency due to the amount of pineapple in it. Bright, almost candy-like flavor without being overly sweet. Turmeric balances it nicely. Heat is about what you'd expect from a decent hab sauce. I'll be buying this one again. Recommended if you like fruit-forward and moderate heat. Paired great with the grilled tuna I made tonight. $12.96/5oz on Amazon. Truff Hotter Tastes like a very mildly-flavored harissa and black truffle. Truffle flavor isn't overpowering but it's definitely the centerpiece. If you don't like truffles, you won't like this. Consistency is silky and smooth but not watery - very similar to Dave's Gourmet line in that regard. I'd put the heat somewhere between Sriracha and Tabasco. I love truffles but I think I'll just stick to having a bottle of oil around. There are way better sauces at this price point. $17.98/6oz on Amazon.
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Nov 21, 2019 03:07
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I love truffles and I love spice but I don't think they're two things that need to go together.
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Nov 21, 2019 04:49
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Bravado Hot Sauce’s AKA Miso sauce is really, really good. Very strong flavor, heavy on the miso for sure in a way that makes it difficult to describe the way it actually tastes. The heat is strong but not overwhelming and lingers for a while. I could see this going really well as part of a glaze for tuna.
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Nov 21, 2019 14:04
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Bravado Black Garlic (Official | Amazon | Heatonist) Nice aroma of garlic and smoke. Flavor is slightly sweet (maple syrup was a good choice here), smoky, with mild roasted garlic and umami. Vinegar is just background noise, here. Heat is strong at first but fades relatively quickly. It's not over the top. If you're comfortable with reapers you'll probably find this falls a little short but not in a bad way. Went great with tacos al pastor and some barbacoa. Would imagine it would go well with anything that can take smoke or barbecue sauce and it doesn't seem to overpower other flavors. I like it a lot and don't think they can really improve it aside from adding more black garlic because black garlic is awesome. $12/5oz.
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Nov 22, 2019 01:02
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FreelanceSocialist posted:Bravado Black Garlic had a bottle of this a little while back and I will also recommend it.
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Nov 22, 2019 01:23
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Here in NC the older restaurants always have a bottle of pepper sauce which is some kind of small green chillies, vinegar, and I think sugar. I made a variation with Thai peppers, and a mix of apple, pineapple, and white vinegars. The reason for the mix, the pineapple is a failed tepache that went sour and I don't think the pH is enough to prevent spoilage so I mixed it 50/50 with apple cider vinegar then added some white vinegar. It looks like piss but oh well. I could add some hot sauce to push it orange. 
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Nov 22, 2019 21:58
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FreelanceSocialist posted:Bravado Black Garlic (Official | Amazon | Heatonist) I'm gonna have to order me some of that. I have their Miso one and it's been my go-to since I got it on Monday. Some intense flavor with a lot of heat but not overwhelming.
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Nov 22, 2019 22:04
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I like the Black Garlic more than the Miso only because it seems to go well with a wider variety of foods but Miso's flavor, by itself, is nicer.
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Nov 22, 2019 22:15
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I've seen a lot of people make pickled peppers/veggies and add raw garlic. Has anyone had good experiences with adding garlic to pickles? It seems like it just takes all the nasty bitter flavor from the garlic and spreads it to everything else in the jar. I couldn't even enjoy pickled tabascos that my friend made bc they taste like just the gross bitter tannin part of raw garlic and no actual expected garlic smell or taste.
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Nov 22, 2019 22:35
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Dr_0ctag0n posted:I've seen a lot of people make pickled peppers/veggies and add raw garlic. Has anyone had good experiences with adding garlic to pickles? It seems like it just takes all the nasty bitter flavor from the garlic and spreads it to everything else in the jar. I couldn't even enjoy pickled tabascos that my friend made bc they taste like just the gross bitter tannin part of raw garlic and no actual expected garlic smell or taste. Tried raw garlic when I made fridge pickles, and my experience was that it only detracted from the pickles.
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Nov 22, 2019 23:35
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just chucking in whole cloves won't do much but if you mince them up and let them sit for a few minutes before chucking them in you should be able to get some garlic bite that way.
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Nov 23, 2019 01:37
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Did a three-week jalapeno ferment and it came out sweet and sour, and even though the jalapenos themselves were HEAVILY scarred, it is not very hot at all. 
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Nov 25, 2019 21:53
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Why does Amazon carry every Bravdo sauce except the Miso  Ordered a 3 pack of Small Axe Peppers/Bronx hot sauce from Amazon. Chicago Red Hot Jalapeno is my least favorite of the three. Thought it had kind of an odd taste, noticed it had tomatoes in it and I suspect that's where it's coming from. Habanero Mango seems pretty average, not bad but not great. Not overly sweet. It's got a slow burn, but once it gets going it's reaches the max I'm comfortable with for hot sauces. Pretty hot for my personal tastes. Bronx Greenmarket easily my favorite of the three. Not really hot at all, made with serrano peppers but tastes pretty great. All of these are made with apple cider vinegar but I don't get a heavy vinegar taste. Only 7 ingredients and nothing stands out, kind of surprising it's got such a great flavor. Would order again on it's own without the other two.
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Nov 25, 2019 22:06
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katkillad2 posted:Why does Amazon carry every Bravdo sauce except the Miso the miso is a heatonist exclusive. https://heatonist.com/products/bravado-aka-miso?variant=29452298584162
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Nov 25, 2019 23:01
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scuz posted:Did a three-week jalapeno ferment and it came out sweet and sour, and even though the jalapenos themselves were HEAVILY scarred, it is not very hot at all. What does this mean?
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Nov 26, 2019 17:07
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a foolish pianist posted:What does this mean? The jalapeños with the most brown scarring on them tend to be the hottest.
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Nov 26, 2019 17:13
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