|
I finally read this entire thread and all I have to say is Secret Aardvark is really bad. Tastes like the juice from a can of Spaghettios. Oh I'm also fermenting a batch of lemon aji and pineapple for sauce as we speak. And I made this weirdo last month:  Good thread!
|
#
¿
Dec 29, 2022 17:21
|
|
|
|
| # ¿ May 5, 2024 02:45 |
|
|
It's cayenne, tomato, garlic, palm sugar, apple cider and sherry vinegars. The peppers and tomatoes were roasted until charred, then just blended up. I didn't ferment that one at all, because some of the cayennes were going south by the time I got to making it (they came from my garden and lasted in my fridge for months) E: Just made this purchase on recommendation from upthread: 
Soul Dentist fucked around with this message at 20:00 on Dec 29, 2022 |
|
#
¿
Dec 29, 2022 18:52
|
|
|
Crystal, Cholula Green, Yellowbird Serrano Condiment, Valentina Extra Hot, Nando's Piri-Piri, El Yucateco Xtra Hot. Marie Sharp's entire line, Tabasco chipotle. Except for Crystal they're all at my lovely local grocery store and all worth having. Crystal I gotta go to a different Kroger but it's my favorite Louisiana style (just slightly above Louisiana  )
|
|
#
¿
Dec 30, 2022 06:00
|
|
|
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
|
|
#
¿
Jan 4, 2023 23:53
|
|
|
Hell yeah but wtf not posting your salad technique
|
|
#
¿
Jan 20, 2023 23:47
|
|
|
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.
|
|
#
¿
Feb 1, 2023 22:24
|
|
|
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: 
|
|
#
¿
Feb 1, 2023 23:40
|
|
|
Mike Rowe is a scab
|
|
#
¿
Feb 2, 2023 03:52
|
|
|
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.
|
|
#
¿
Feb 3, 2023 17:51
|
|
|
Jhet posted:Ferment the Tabasco and turn it into vinegar sauce. Thai bird chilies freeze really well too
|
|
#
¿
Apr 29, 2023 21:28
|
|
|
My favorite roasted pepper recipe is rajas con crema
|
|
#
¿
Apr 30, 2023 00:04
|
|
|
Buc-ees Taco Reaper sauce
|
|
#
¿
Aug 13, 2023 18:31
|
|
|
Scoville is a subjective scale anyways. Theoretically it's how many parts water added to one part pepper it would take to make it undetectable. So a drop of 1m scoville hot sauce would take 1m drops of water to not be tasted. But since taste is completely personal it's all kinda made up. But in a perfect world it's a straight scale so the two peppers would average out normally
|
|
#
¿
Aug 17, 2023 16:39
|
|
|
That makes sense but I wonder who the lucky guy is who set the conversion rate
|
|
#
¿
Aug 20, 2023 10:09
|
|
|
Your tap water almost certainly has chlorine in it. Check with your supplier to see if it's chlorine or chloramine. If it's the former, you can boil it off or even let it evaporate. If it's chloraminated it'll stay in the water no matter what. Either kill bacteria of all nature
|
|
#
¿
Aug 31, 2023 16:39
|
|
|
If you're using distilled water, make sure to use sea salt in the brine to give the bacteria the micro nutrients they also need. I don't bother if the water has minerals, but it makes a difference in chemically pure H2O
|
|
#
¿
Aug 31, 2023 18:25
|
|
|
Annath posted:I bought 23lbs of (raw) "extra hot" Hatch Chilies for $40, which comes out to like $0.57/lb. Uh... Anyways, some acid will prevent oxidization. Lime juice is tasty or your favorite vinegar.
|
|
#
¿
Sep 2, 2023 17:23
|
|
|
Annath posted:What, it's literally 10% of the cost of the fresh peppers I found online. Your math is wrong and it's $1.74/raw lb if you spent $40 on 23lbs
|
|
#
¿
Sep 2, 2023 18:03
|
|
|
Yeah! I wouldn't worry too much about the color, since it's not like roasted chiles are going to be super bright green anyways. Lime juice is almost guaranteed to be in whatever you use it for in the end, so I'd add it for flavor anyways
|
|
#
¿
Sep 2, 2023 18:27
|
|
|
Ferment the garlic
|
|
#
¿
Sep 19, 2023 13:48
|
|
|
 Birthday haul from Jungle Jim's! The mushroom one is wild. Tastes like mushroom-flavored hot sauce duh
|
|
#
¿
Apr 21, 2024 23:36
|
|
|
|
| # ¿ May 5, 2024 02:45 |
|
|
I had a bunch of it on green papaya salad, barbecued chicken thighs and coconut rice for dinner tonight and can confirm it's good af
|
|
#
¿
Apr 22, 2024 03:35
|
|