|
PsychedelicWarlord posted:Article in Deadspin today about Carolina Reaper eating contests and the world of peppers. https://deadspin.com/conquering-the-carolina-reaper-requires-self-deceit-mi-1834153829 I love hot sauce and spice, but man does that not sound like fun. Happy those guys found their bliss, but uhh, that's really intense.
|
#
¿
Apr 24, 2019 16:57
|
|
|
|
| # ¿ May 14, 2024 03:04 |
|
|
I just opened my first bottle over the fourth to toss wings in. It's really hot, but I also think the chipotle flavor throws people off. Not that chipotle is a rare flavor but it's pretty heavily smoked and yeah isn't the most amazing flavor. Heat wise a friend dipped her finger in a small drop, wiped off a quarter on the back of her hand and then tried half of the smear, and we had to get her water for a few minutes. I think it's quite hot myself, definitely get up and walk around, but didn't cause me to cry or snot (what a lovely image).
|
|
#
¿
Jul 12, 2019 05:07
|
|
|
Ended up fermenting a bunch of jalapeņos, garlic, and a serrano or two for a week and a half, then blended it up with cilantro and scallion. Was really nice, a bunch of people raved about it at the tailgate we hosted. I like the idea of combining ferments with fresh stuff right at the end, gives things a nice flavor.
|
|
#
¿
Aug 5, 2019 17:37
|
|
|
ogarza posted:Much improved this time What'd you do to improve it? Looks amazing though.
|
|
#
¿
Aug 5, 2019 21:00
|
|
|
I've a pound of habaneros from the farmers market, any fun hot sauce recipes that you've had success with? Current plan is to ferment with pineapple and garlic for 1.5 weeks then blend with guava, but am open up better ideas.
|
|
#
¿
Aug 18, 2019 00:02
|
|
|
I usually am at the 5-6% salinity myself when fermenting. I work by weight not volume so can't say based on that recipe, but I'm surprised how much salt you can use and not have it be over salted (personally).
|
|
#
¿
Sep 14, 2019 22:33
|
|
|
I've always had a ziplock bag filled with the same salt percentage as the brine sitting on top keeping the peppers under the water, and then cover that with a lid. It's worked well for me, no issues with anything growing other than occasionally a small amount of kahm.
|
|
#
¿
Nov 5, 2019 19:46
|
|
|
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.
|
|
#
¿
Dec 6, 2019 19:52
|
|
|
I really have enjoyed secret aardvark habanero and yellowbird serrano at the less spicy end of things.
|
|
#
¿
Feb 5, 2020 21:39
|
|
|
Just trained Painapple, though not from Fuego box. It's quite good, the reaper is really nice and you get some wonderful sweetness from the honey and the pineapple. It's nice when you can find some sauces that really let the pepper come through. Not that more complicated ones are bad, but it's nice to really get that pepper.
|
|
#
¿
May 1, 2020 18:27
|
|
|
I'm pretty sure it's aged in barrels for a while, dunno if it's fermented though. e:fb
|
|
#
¿
May 29, 2020 22:40
|
|
|
Really interesting to hear about the Aka Miso, it's the only one of theirs I've had and I really love it. Makes me think that those others are must trys then, I'll see what's available near me.
|
|
#
¿
Jun 3, 2020 02:04
|
|
|
N'thing Hearthbreaking Dawns, I like the Cauterizer but all the sauces of theres I've had have been great. Otherwise I just bought a bottle of High River Sauces Rogue Moruga Blood Orange Scorpion and it's really nice. My partner and I really like the Bravado Aka Miso as well.
|
|
#
¿
Jun 17, 2020 18:33
|
|
|
Just tried the mad dog 357 sriracha, it's quite good! I had it on a pita with a bunch of other things but the flavor came through nicely but wasn't overwhelming, which to me is the sign of a good sauce. Taken by itself it's a little hot but did great with food. I'm excited to try it on noodles.
|
|
#
¿
Jun 25, 2020 17:27
|
|
|
Jeza posted:Thanks for the suggestions (and I did check out Wiltshire Chili farms and they looked good, but I felt the sort of brand exotic factor made Hot-Headz seem like the better gift choice). Awesome! Great choices all around, report back when you get them, it should be a fun time!
|
|
#
¿
Jun 30, 2020 16:40
|
|
|
scuz posted:My GiRlFrIeNd got me a bottle of Da'Bomb cuz I'm an insane person. I tried half a teaspoon of it and was dying, but I was honestly expecting LESS flavor from it based on the hot ones interviews. We've a bottle and I always found it flavorful, just bad flavor.
|
|
#
¿
Dec 23, 2020 19:19
|
|
|
fizzymercury posted:I have an extremely bad habit of eating a bottle of Scorpion pepper Tabasco in like a week and a half. Is there another sauce that hot that tastes good around? I'm getting bored and I've had a bad streak of buying terrible sauces. I'm not sure how hot the scorpion tabasco is, but sauces that are about as hot as the black garlic I really like are Fiya Fiya and the Dawnson's Sichuan Ghost Pepper one.
|
|
#
¿
Mar 6, 2021 03:03
|
|
|
On food yes! It's not the total buzzing you can get from very heavy sichuan food, but I've found it a nice note in it. It is spicy though, I'm not sure how it rates but definitely not something that's mild.
|
|
#
¿
Mar 6, 2021 04:33
|
|
|
Similarly, one of my favorite experiences is introducing it to my girlfriend for the first time. She looks at me quizzically at first and says I don't feel anything? Only to have her exclaim that someone turned her still water fizzy. It's a great, unique flavor and I love introducing people to it.
|
|
#
¿
Mar 6, 2021 05:39
|
|
|
a foolish pianist posted:Got a heatonist order with a bunch of thread recommendations yesterday: Awesome! Great haul and I'm glad they hit the spot for you.
|
|
#
¿
Mar 12, 2021 18:03
|
|
|
I like Fiya! Fiya!, it's definitely hotter than I expected, but I think it has a nice flavor to it's punch.
|
|
#
¿
Aug 13, 2021 10:19
|
|
|
My go to for way to hot but tastes amazing is Painapple. It's a pretty simple sauce, but delicious. Very pepper forward.
|
|
#
¿
Sep 4, 2021 04:04
|
|
|
Jhet posted:Yeah, I'm going to pasteurize them all with my immersion circulator for at least an hour at 150F/66C. They're all around 3 pH though, so there's not much worry for spoilage of the fermented ones so long as I keep the O2 out. The caps are really only good for 12 months, but they'll be gone by then. The yellow bag was taut like a balloon yesterday, so I figured I shouldn't leave it too much longer. How do you pH test? Strips? Or do you have one of those electronic ones.
|
|
#
¿
Nov 16, 2021 03:21
|
|
|
We had our first garden (just north of you in San Mateo) last year and grew some amazing peppers, a shocking amount really. We got four plants, jalapenos, habaneros, cayennes, and Carolina reapers. Legit we had so many peppers. The habs and cayennes in particular produced so much I had to get pretty creative in what I did with them. They were hot too, the reapers in particular were spicy as hell.
|
|
#
¿
Mar 1, 2022 06:53
|
|
|
|
| # ¿ May 14, 2024 03:04 |
|
|
Discussion Quorum posted:And of course, I took no precautions when cutting these "mild" peppers and had napalm hands for the rest of the day, even after many rounds of olive oil and dish soap Baking soda + hydrogen peroxide rubbed on your hands can help. When I stupidly skinned and partially seeded 35 pounds of hot and very hot hatch peppers this summer it was the only thing that really helped them not feel like they were on fire.
|
|
#
¿
Jan 4, 2024 09:05
|
|
