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Ugly In The Morning posted:The jalapeños with the most brown scarring on them tend to be the hottest. I've never heard that. Neat.
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Nov 26, 2019 17:22
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The scarring is called "corking" and is caused by the pepper growing faster than its skin can handle. I've seen it primarily on jalapenos but had it happen on some bells a few years ago. I'm not certain how true it is that it indicates the peppers are hotter - just that they went through a period of rapid growth. The capsaicin is still concentrated in the pith and seeds, so maybe you end up with more of those as a result? I've always believed that stress makes heat.
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Nov 26, 2019 17:56
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so they're stretch marks?
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Nov 26, 2019 19:15
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Pretty much.
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Nov 26, 2019 20:21
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Some varieties are prone to extreme corking, such as the Farmer's Market Jalapeno. 
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Nov 26, 2019 23:57
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Ha, yeah, the ones we used we got from a farmer's market! They weren't THAT heavily corked, but they weren't no smooth peps.
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Nov 27, 2019 01:03
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It sounds like a made up thing so people will buy the ugly ones.
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Nov 27, 2019 02:57
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uber_stoat posted:the miso is a heatonist exclusive. Thanks for the heads up, ordered that and some other's not available on Amazon, Hot Ones Classic and Los Calientes. I don't know if these Gringo Bandito sauces are good at all, but had them on my list to try and noticed there was a bit of a discount. ( At least for me, there was a 20% coupon you just click on the page. ) Four 5oz bottles for $13, has a decent rating on Amazon if that means anything. https://www.amazon.com/gp/product/B00XLHS8HQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 Edit: Don't buy the Gringo Bandito stuff... katkillad2 fucked around with this message at 22:36 on Dec 2, 2019 |
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Nov 27, 2019 22:15
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Wondering if this thread has a recommendation for me. Recently I've been just pickling a lot of the peppers I've been getting as I love just snacking on crunchy hot peppers and over the holiday I stopped by my friends house and she handed me an about 3/4 full quart sized freezer bag full of scorpion peppers that she got from a friend. The thing is she had frozen them so I'm worried they won't pickle that well once defrosted and they'll be soft and mushy. I'll take any suggestions for what I can do with this many peppers. I'm thinking about trying to make something like Torchbearer's The Rapture since that one is so heavily pepper focused or maybe they would work well infusing into alcohol to make spicy booze.
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Nov 30, 2019 03:50
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FreelanceSocialist posted:Bravado Black Garlic (Official | Amazon | Heatonist) My bottle of this showed up on Monday and I brought it to work this week. Me and the other safety guy have already used half the bottle. It’s good on drat near anything, and adds a lot of flavor to random bulk “free thanksgiving lunch” type stuff. Can’t wait to try it with barbacoa when I get home next week.
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Nov 30, 2019 03:58
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Terminus posted:Wondering if this thread has a recommendation for me. Recently I've been just pickling a lot of the peppers I've been getting as I love just snacking on crunchy hot peppers and over the holiday I stopped by my friends house and she handed me an about 3/4 full quart sized freezer bag full of scorpion peppers that she got from a friend. The thing is she had frozen them so I'm worried they won't pickle that well once defrosted and they'll be soft and mushy. I'll take any suggestions for what I can do with this many peppers. I'm thinking about trying to make something like Torchbearer's The Rapture since that one is so heavily pepper focused or maybe they would work well infusing into alcohol to make spicy booze. Unless you're insanely tolerant to capsaicin you probably wouldn't want to eat a whole pickled scorpion pepper. Maybe just keep them frozen and pop one in a jar of not-so-hot peppers or some other pickled veggies to add a bunch of heat?
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Nov 30, 2019 04:02
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anyone tried this one yet
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Nov 30, 2019 04:13
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Dr_0ctag0n posted:Unless you're insanely tolerant to capsaicin you probably wouldn't want to eat a whole pickled scorpion pepper. Maybe just keep them frozen and pop one in a jar of not-so-hot peppers or some other pickled veggies to add a bunch of heat? Yeah, ghosts are usually my limit and even then I take me time eating them. I like that idea though, just adding them to other pickled stuff. I've been meaning to try pickling asparagus and 1-3 of those thrown in could give it a nice kick. Could also try it with pickled eggs. Thanks much!
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Nov 30, 2019 04:24
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Might want to cut them all in half first to check for mold and stuff. I've seen picture perfect peppers full of all kinds of gross junk, it would suck to throw a nasty one into a whole batch of good pickled stuff.
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Nov 30, 2019 04:38
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Dr_0ctag0n posted:Might want to cut them all in half first to check for mold and stuff. I've seen picture perfect peppers full of all kinds of gross junk, it would suck to throw a nasty one into a whole batch of good pickled stuff. Definitely will, I've seen that before and it's not pleasant. Plus I figure cutting them up first will let more of the spice seep into the mix.
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Nov 30, 2019 04:43
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uber_stoat posted:anyone tried this one yet At first I thought you were trolling but rocoto? Haven't seen this one on the shelves anywhere yet.
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Dec 1, 2019 02:21
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Got my order in from Heatonist. Kind of surprised, but I'm not really feeling Hot Ones Classic or Los Calientes. Classic has a weird bitter taste to me and Los Calientes tastes kind of odd. First time my personal tastes haven't really been in line with some popular sauces. I got a local hot sauce to try, called Dude Seriously from a friends recommendation. I guess it's won some local awards. It comes in an odd/annoying bottle that doesn't really pour well. There's like 100 ingredients in it and that's kind of what it tastes like, a ton of seasoning mixed together. The end result, kind of tastes like a hotter/chunkier Worcestershire sauce. I primarily use all my hot sauce for eggs, but this might be interesting for wings.
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Dec 6, 2019 11:18
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 Finally cracked it and very happy with the results after some tinkering. Left to right, two-week jalapeno and garlic, one-week jalapeno and garlic, and eight-day fresno garlic. Same strategy for each, 8oz of peppers and 20g of garlic go into a fermentation jar, drain and rinse after fermentation is complete, equal parts by weight veggies and white vinegar go into a blender, whiz 'er on up, put it through a food mill, put the juice back into the blender, add 1/8t of xanthan gum per cup of juice, put in fridge. Tastes awesome, love it.
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Dec 6, 2019 18:31
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katkillad2 posted:Got my order in from Heatonist. Kind of surprised, but I'm not really feeling Hot Ones Classic or Los Calientes. Classic has a weird bitter taste to me and Los Calientes tastes kind of odd. First time my personal tastes haven't really been in line with some popular sauces. Are you sure that there wasn’t something jacked up about that bottle of Classic? I can’t say I noticed any bitterness with that one.
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Dec 6, 2019 18:40
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scuz posted:
Looks great and I appreciate your mixing of imperial and metric units haha. I'm curious how much pulp gets left behind when you pass it through the mill? I generally haven't been straining when I've made mine do everything gets blended up together.
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Dec 6, 2019 19:52
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Ugly In The Morning posted:Are you sure that there wasn’t something jacked up about that bottle of Classic? I can’t say I noticed any bitterness with that one. I was wondering the same thing, but it looked sealed and nothing I noticed. I thought maybe my taste buds were off, but I've tried it three different days now and I keep getting a bitter taste. Maybe an off batch or something.
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Dec 6, 2019 22:55
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scuz posted:. Tastes awesome, love it. I was reminded to check mine, 49 days in and there is some yeast again so I might bump the salinity, been using 3.5%. 
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Dec 7, 2019 07:21
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That yeast growth is totally normal. I have that happen with probably a quarter of my ferments. It's harmless.
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Dec 7, 2019 19:39
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Damnit, the cheap stores stopped carrying Valentina black label. --happened at the same time as-- Cool, my brother gave me some pepper purees from his garden! So, having done some pickling and ferments (carrots, eggs, fish, onions, ginger, kraut, etc) I decided to try and ferment some peppers. Immediately ran into the big wall because I live in Minnesota and can't find any fresh red peppers. Oh well, Valentina is Puya peppers and I'd only be able to get those dried anyway. Did a 4 week ferment with 3oz of dried Puya, the last of the in-bad-shape red peppers I could find, 8 habaneros, some carrots, onions and garlic. Not happy with the spice level, at all, it's something I could dip fries in and I'm not a big chillihead. Didn't have to blend in the carrots. Damnit.  Attempt 2: 3oz dried Puya, 2oz dried Arbol, 1oz dried Thai, 10 fresh habaneros. Plus a head of garlic and half a large onion. Used only a little of the latter two in the blend.  Still not loving spicy enough! I de-seeded this batch because the previous batch wouldn't blend smooth in the big blender and put the Ninja into thermal shutdown. I was worried it would end up too spicy since I went from a ~9,000 scoville Puya base with a couple of habs to ~25000 scoville base with slightly more habs. Welp. I was so, so wrong. The Puya/Arbol mix was good. There are conflicting sources on the web whether Valentines is Puya or Arbol based, but there are obviously two different version so it's probably a blend of peppers to begin with. I blended the peppers somewhat in sequence, and tasting in steps, and didn't care for what the Thai peppers brought apart from the heat. They might have brought a slower heat? The Puya is really up front. Should have left the drat seeds in. Between de-seeding/de-pithing all of those peppers and finishing the ferment a I've learned that a lot of people use a food mill to separate the skins and seeds from the sauce. Ooops. Guess I should have read more guides. I made do with a colander and strainer and this batch came out with a much nicer texture. I need to buy some commercial sauces; I think my tolerance is shooting up. Right now I can get 1.75oz (wet) Carolina Reapers at the grocery store for $7, which feels like robbery*. Habs are $10/lb. I've been pretty adverse to spending the money on the reapers but I might just have to pick up a carton to freeze so I can get a good kick to go along with my Puya ferments. Reapers are a specialty amongst specialty items in a mainstream Minnesota grocery store like I shop at! *: A 16oz jar of ghost pepper mash is $16, shipped. https://smokingjsfieryfoods.com/shop/ghost-pepper-mash/ MisterOblivious fucked around with this message at 08:37 on Dec 8, 2019 |
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Dec 8, 2019 08:34
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That's really not too crazy for reapers. You have to consider that not many places are growing them and then once the store gets an order in, chances are there's going to be a lot of waste because, let's face it, no sane person wants to eat reapers in anything. The last time I bought some I think it was right around that price. Ghosts, on the other hand, are everywhere these days.
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Dec 8, 2019 23:10
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FreelanceSocialist posted:That's really not too crazy for reapers. You have to consider that not many places are growing them and then once the store gets an order in, chances are there's going to be a lot of waste because, let's face it, no sane person wants to eat reapers in anything. The last time I bought some I think it was right around that price. I can usually find ghosts at my stop and shop for dirt cheap, I love it.
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Dec 8, 2019 23:23
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Ate a reaper cuz I lost a bet with myself, those things are p hot!Carillon posted:Looks great and I appreciate your mixing of imperial and metric units haha. I'm curious how much pulp gets left behind when you pass it through the mill? I generally haven't been straining when I've made mine do everything gets blended up together. 
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Dec 10, 2019 17:20
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Dave's Ghost Pepper Sauce is really good. Sort of like a midway point between the flavor of Secret Aardvark and the not-quite-as-hot-as heat of Dave's Insanity Sauce. Can recommend.
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Dec 10, 2019 19:09
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I got my Hot Ones box today, it has a Chile De Arbol Last Dab and a Pepper X Classic. I am very much looking forwards to both for completely different reasons.
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Dec 16, 2019 20:08
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Ugly In The Morning posted:Chile De Arbol Last Dab I want this SO BAD. The Last Dab (original) I tried had a great flavor, but was too intense to use often. Chile de Arbol would be a great change.
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Dec 16, 2019 20:20
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COOL CORN posted:I want this SO BAD. It's really, really good. Looks like they're not selling either this or the Pepper X classic on its own, though.
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Dec 16, 2019 22:01
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Got my hands on a blender and ready to start making my own hot sauces. If you're going with a pepper/garlic/vinegar sauce, there's no reason you'd actually need to cook it, right? Like, it would impact flavor and consistency but the vinegar should prevent spoilage. Also, from the top of the page, Gringo Bandito Verde is absolutely delicious. The others, not so much.
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Dec 28, 2019 20:13
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ItBreathes posted:Got my hands on a blender and ready to start making my own hot sauces. If you're going with a pepper/garlic/vinegar sauce, there's no reason you'd actually need to cook it, right? Like, it would impact flavor and consistency but the vinegar should prevent spoilage.
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Dec 31, 2019 17:58
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scuz posted:No cooking necessary! Stick those veggies in your new blender and get to whizzin'. I will say that sauteing onions before you put them in a sauce vs putting them in raw is a pretty big flavor difference, but that's totally a preference thing.
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Dec 31, 2019 18:06
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ItBreathes posted:Got my hands on a blender and ready to start making my own hot sauces. If you're going with a pepper/garlic/vinegar sauce, there's no reason you'd actually need to cook it, right? Like, it would impact flavor and consistency but the vinegar should prevent spoilage. You could cook it down a bit before blending or you could not, it's a stylistic choice. If you're using raw garlic I would puree it directly in plenty of vinegar, there's evidence the presence of acid makes the garlic more mellow and delicious. https://www.seriouseats.com/2017/02/make-the-most-out-of-garlic-chopping-acid-heat.html
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Dec 31, 2019 18:10
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Ugly In The Morning posted:I will say that sauteing onions before you put them in a sauce vs putting them in raw is a pretty big flavor difference, but that's totally a preference thing. 
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Dec 31, 2019 18:11
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scuz posted:That sounds awesome, does it add a lot of sweetness? I'm also curious about fermenting and charring peppers: would there be any danger of charring before putting them in a brine for a week? I could always just experiment but then I also don't wanna go to the hospital, so I don't see any reason it would make you sick provided you do the fermentation correctly (keep everything very clean, make sure the brine is strong enough, keep everything submerged, etc.). No more than any other ferment, anyway. OTOH, I can't imagine that charring the peppers before fermenting would really do your ferment any favors -- it would kill a lot of the bacteria you're trying to harness. But even if that were the case, there are workarounds, like adding active-culture whey or some brine from a previous successful fermentation project.
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Jan 1, 2020 14:46
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scuz posted:That sounds awesome, does it add a lot of sweetness? Not like a LOT but it definitely does a lot for the flavor. I usually sauté them with a little dill pickle relish and a fair amount of powdered habenero/ghost pepper.
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Jan 1, 2020 17:25
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 Random hot sauces I picked up for Christmas. The Good Hurt Fuego set on the left were all in a gift set my wife got me and came wrapped up like a bundle of dynamite, which looked really neat. The rest were cheap stuff I bought myself as stocking stuffers with the exception of the Salvation Sauce, which was a gift from my sister, and yes, the tiny, tiny bible is real. Thus far all I've tried are the Green Amazon pepper sauce and the Picamas. Green Amazon was decent. Thin consistency with a mild citrusy fruit flavor, but I had to put a lot on my eggs to taste it. Had the Picamas on some leftover Chinese veggies which might not be the ideal vehicle for it but even the little dab I had separately wasn't that great. Texture is really thick and kinda creamy, but just a tiny bit chalky too somehow. The heat was low and the flavor was just... odd. Didn't have high expectations for either, just wanted something in the stocking that wasn't candy so I went mostly hot sauce and tiny bottle of booze. Quiet Feet fucked around with this message at 19:37 on Jan 1, 2020 |
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Jan 1, 2020 19:32
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Are those Good Hurt ones in Louisiana hot sauce sized bottles? I think I got that set a couple years back, and I really enjoyed them.
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Jan 1, 2020 19:41
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