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mischief posted:We like the Garlic & Árbol from Bravado Spice for popcorn, especially with a ton of good butter on it. It's not terribly hot but it pairs really well with the sweetness of popcorn. I'm sure the msg helps it along. I always keep some Accent handy.
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Jan 4, 2023 21:46
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Tajín is what I usually grab. No need for salt. It’s not hot though, if you want extra heat I’d just add some ground super hot peppers with it.
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Jan 4, 2023 21:48
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The trick to popcorn specifically is to grind it really really fine. They sell "popcorn salt" that's essentially a coffee grinder of salt. Sea salt, msg, garlic powder, chilies, should do it
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Jan 4, 2023 23:53
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Yeah, I keep the filtered solids from when I make smooth hot sauces that I dehydrate and use as super hot dust. Just be careful to not breath it, it's not the happy sort of burning. I'm the only one who eats it, and never the only person who's eating the popcorn. Maybe I should use it and keep all the popcorn for myself.
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Jan 4, 2023 23:56
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Big Bad Voodoo Lou posted:Tiger Sauce is good poured over a block of softened cream cheese for people to dip crackers, chips, and vegetables into. drat, I always wondered what it was for after trying it. That's a perfect use.
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Jan 5, 2023 00:17
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you're not gonna find them in the grocery store but you can grow habanero from seed that've had the heat bred out of them but retain the flavor.
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Jan 5, 2023 01:23
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They should sell those in stores as Re-Habs
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Jan 5, 2023 01:27
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uber_stoat posted:you're not gonna find them in the grocery store but you can grow habanero from seed that've had the heat bred out of them but retain the flavor. I think you can achieve this even within one generation but you have to take special care to make sure you pollinate the habenero flower with a less spicy one like a bell pepper or jalapeno and label the bud when you do so that you can harvest and plant the seeds from that specific pepper.
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Jan 5, 2023 01:31
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Flash Gordon Ramsay posted:They should sell those in stores as Re-Habs To be fair "Habanada" was pretty drat clever.
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Jan 5, 2023 01:41
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uber_stoat posted:you're not gonna find them in the grocery store but you can grow habanero from seed that've had the heat bred out of them but retain the flavor. Mods. They’re called Habanada and I dislike them so much despite the name. They’re hybrids and while I get it, I also hate that this is a thing that’s happened. Just grow one of the myriad of great tasting sweet peppers instead. Thin walled heatless peppers are not super useful for cooking and I hope they disappear into the shadows. They’re even less useful for hot sauce because of the weight of pepper per area of the plant.
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Jan 5, 2023 02:17
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Rattlehead posted:Can anyone recommend a spicy popcorn seasoning? I can tolerate a lot of heat, but am also looking for something flavorful. Pretty much any of the blends from Penzeys are great on popcorn, and they're also generally salt-free so you can dial in the ratio however you like.
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Jan 5, 2023 20:28
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Our restaurant’s popcorn seasoning base was 4:2:1 salt:sugar:msg. Blend/grind that together with whatever else you want. The sky’s the limit.
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Jan 5, 2023 20:52
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Doom Rooster posted:Our restaurant’s popcorn seasoning base was 4:2:1 salt:sugar:msg. Blend/grind that together with whatever else you want. The sky’s the limit. That sounds brilliant
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Jan 6, 2023 01:44
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Any reckonings on Cackalacky as far as if it is actually compelling or just a standard thing fronting? Secret recipes/ingredients unclear is a bit of a hard sell as I wasn't sure what to make of what I think was this bottle that showed up local of late. https://cackalacky.com/products/cackalacky%C2%AE-pepper-sauce
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Jan 15, 2023 13:31
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ExiledTinkerer posted:Any reckonings on Cackalacky as far as if it is actually compelling or just a standard thing fronting? Secret recipes/ingredients unclear is a bit of a hard sell as I wasn't sure what to make of what I think was this bottle that showed up local of late. It looks to be a standard sort of vinegar hot sauce by the ingredient list. Worth the $6 to try if you can get it on the grocery shelf, shouldn't be too hot.
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Jan 16, 2023 05:50
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It's not hot but it has a good flavor for that kind of sauce. That Cheerwine sauce is a good sweet sauce, and if you don't live where you can get Cheerwine in the glass bottle they do a little gift set.
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Jan 16, 2023 15:50
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After a couple recommendations in this thread, I picked up a bottle of Matouk's Calypso last night. Goddamn this stuff is good, highly recommend if you can get it easily.
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Jan 16, 2023 16:10
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I started a ferment of mango, habenero, ghost peppers, etc a couple days ago. I had some mangoes left over and so got some more habaneros and did a quick, fresh mango habanero sauce. I hadn't done that before, for whatever reason, but it turned out great and is easy to do. Highly recommended. I used: Mango Habanero Garlic Shallot Salt Tiny bit of pineapple White vinegar Blend in the vitamix for about 5 minutes, let cool, bottle. Delicious. Edit - If using a non-highspeed blender maybe run it through a sieve before bottling. Kaddish fucked around with this message at 14:17 on Jan 20, 2023 |
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Jan 20, 2023 14:12
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I picked my daughter up at preschool today and her little 4 yo friend came up to me and asked if I could make her some of the (tomato cucumber etc.) salad I sent to school for my daughters lunch. It’s by far the most validated I’ve ever felt about my cooking. Edit: wrong cooking thread! Anno fucked around with this message at 23:56 on Jan 20, 2023 |
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Jan 20, 2023 23:20
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Hell yeah but wtf not posting your salad technique
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Jan 20, 2023 23:47
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Lmao wrong cooking thread. Whoops. But. Roast a can of chick peas @ 425 for 20 minutes in olive oil and salt. Toss in paprika, garlic powder and black pepper. Chop cucumber, red onion and tomato to taste (for me it’s like 12 cherry tomatoes quartered, 1 medium onion and half a sizeable english cucumber). Chop a cup of fresh parsley. Mix all of it together. 1tbsp olive oil and 2tbsp balsamic vinegar (I usually add more afterwards to my bowl but more is too much for my wife and kid). Add 2tsp of crushed coriander seeds. Squeeze in one lime, chill and serve. Anno fucked around with this message at 23:58 on Jan 20, 2023 |
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Jan 20, 2023 23:55
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mischief posted:That Cheerwine sauce is a good sweet sauce, and if you don't live where you can get Cheerwine in the glass bottle they do a little gift set. holy poo poo, can't believe I'm just now hearing about this. love Cheerwine. 
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Jan 21, 2023 03:26
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My ferment is finally ready! That's a quart bottle, and the whole batch. Equal parts lemon ajis from the garden (with seeds) and pineapple, fermented in a crock in the fridge for 4 months. I added enough brine and apple cider vinegar to get it to blend, honey, white pepper, pink peppercorn, sumac, MSG and lemon juice. And also a splash of vodka to stop it from exploding maybe. I don't know if my lemon ajis were special, but they are way hotter than habaneros, and this sauce is about as spicy as straight habanero paste, but with a ton of complexity. I'm extremely satisfied but my B hole will not be.
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Feb 1, 2023 22:24
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Soul Dentist posted:My ferment is finally ready! That looks awesome. And your B hole will get used to it. Sumac is like a cheat codes in yellow sauces for me. MSG is just nature's cheat code distilled. Adding the honey might make the ferment start again, but the acid from the vinegar and lemon juice should help keep it moving slowly. You probably didn't add enough alcohol to move it out of range. Keep it in the fridge and it'll go even slower. Regularly eating it will keep the pressure low enough, and those bottles should hold up to about 3.5vol of atmospheric pressure before they start having issues. The bigger issue will be the hot sauce exploding out of the top if you let the pressure build up, so just keep opening it if it does start. You probably didn't add so much honey that it'll ferment enough to burst the glass though, so if you're eating it regularly in the first month then it shouldn't be an issue. A good rule of home fermentations is to not add more fermentables at packaging unless you're pasteurizing/pressure canning, but you can always add the honey directly to the ferment too and not lose the flavor, just the sugar/sweetness.
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Feb 1, 2023 23:34
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Yeah it was more "just had it laying around" kinda thing and it'll be refrigerated and consumed quickly. Nice to hear somebody else uses sumac on the regular, though! P.S. Actual footage of me dividing vodka between my glass and the hot sauce: 
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Feb 1, 2023 23:40
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Soul Dentist posted:Yeah it was more "just had it laying around" kinda thing and it'll be refrigerated and consumed quickly. Nice to hear somebody else uses sumac on the regular, though! Oh good, we measure things the same way! Between sumac, MSG, and sichuan peppercorn powder, I'm all in on adding things that bring that complexity of flavor. There are so many great flavors out there, sometimes you just need to go to a different grocery store and look around for a while.
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Feb 1, 2023 23:46
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In one of the recent new dirty Jobs episodes he visits Puckerbutt, they have quite the setup and it was hilarious seeing Mike acting like he was getting maced just from a bunch of cayenne even. It’s cool how Ed hires a lot of recovering addicts like himself, peppers save lives y’all. Until you do a spicy challenge against the master himself and end up on the floor vomiting after one bite
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Feb 2, 2023 03:49
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Mike Rowe is a scab
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Feb 2, 2023 03:52
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Yes but the giant pepper farm was dope
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Feb 2, 2023 16:34
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Do we have a fermentation thread? I'm pretty sure this batch is toast but this could possibly be yeast maybe? I have a ph test kit coming tomorrow. I think the seal was loose where the bubbler sits into the fermentation jar. Kaddish fucked around with this message at 17:00 on Feb 3, 2023 |
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Feb 3, 2023 16:55
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It's here hidden with some canning stuff. I would scrape and taste but I'll eat almost anything, including ground beef left out overnight.
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Feb 3, 2023 17:51
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Soul Dentist posted:It's here hidden with some canning stuff. Thanks for that, posted over there.
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Feb 3, 2023 18:02
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Kaddish posted:Do we have a fermentation thread? I'm pretty sure this batch is toast but this could possibly be yeast maybe? I have a ph test kit coming tomorrow. That's toast. And it's some sort of mold. Yeast will make the brine go cloudy and not be a problem. There are many molds that can be useful in fermentation, but unless you add it yourself or you're making cheese where you're washing it, you don't want it in your ferment. Even with a low pH there's a decent chance the toxins would already be in your ferment.
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Feb 3, 2023 18:12
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Jhet posted:That's toast. And it's some sort of mold. Yeast will make the brine go cloudy and not be a problem. There are many molds that can be useful in fermentation, but unless you add it yourself or you're making cheese where you're washing it, you don't want it in your ferment. Even with a low pH there's a decent chance the toxins would already be in your ferment. Yeah I think we've reached a consensus. RIP
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Feb 3, 2023 18:18
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Doing the No Repeats Challenge this year
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Feb 5, 2023 23:57
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I grew those Zapotec Jalapeños last year. They were excellent. A little on the smaller side, but good flavor. I’d also recommend their Rayados variety. Also, what I love about ordering from Refining Fire is that they usually toss in some random seed packets as a bonus, which gets me to try varieties I never would have picked on my own.
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Feb 6, 2023 14:16
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Foodarama is a consistent producer with great flavor. One of my favorites and such a pretty plant.
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Feb 6, 2023 14:55
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Just bagged up some seeds for sprouting. I am like babby this year: yellow ghosts, yellow manzanos (last year's plants were stunted so never got fruit), carolina cayennes, early jalapenos, and ancho poblanos. My audience for sauces skews away from superhots I have found, so I'm leaning into stuff with many uses.
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Feb 6, 2023 19:51
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Anyone ever tried anything by Elijah's? I once again was gifted some hot sauce this Christmas, specifically this and while they're nice I gotta say I'm not blown away by the heat. Either my tolerance is way over what it used to be or they're just not as hot as they suggest. I will say the Extreme Regret got to me a bit but the Reaper and Ghost Pepper ones weren't a problem.
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Feb 6, 2023 23:33
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What's a good "chocolate habanero" sauce I can order online? I fell in love with one that's sold in a very particular place in a distant country and I've been chasing that dragon since. The heat level on the chocolate habanero is about perfect - comparable heat will do. Thanks!
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Mar 10, 2023 01:51
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