Astrofig posted:

Ooooh, how about a St. Louis classic, a Slinger?

Doom Rooster posted:

Jamaican patty with coco bread made, post going up tomorrow.

Need more people to join in! We've got dozens of great potential abominationssuggestions worthy of being birthed into the realm of men made.

chitoryu12 posted:

Depending on where you live (Florida and NYC seem to be the best choices because of the huge Caribbean diaspora), you can also find frozen Jamaican patties at the grocery store or Costco.

legendof posted:

E: and come to think of it, I'd also like to nominate "spaghetti alla Puttanesca", or "spaghetti in the style of whores".

RandomPauI posted:

I still plan on making Doom Rooster but won't be opposed to someone else taking a crack at it. I've just been busy with the Thomas fire and family stuff.

Liquid Communism posted:

Going to put in a claim on Tiger Bite/Son of a Bitch Sauce. I have no idea what it is, but have some ideas for a hot sauce to make.

Going to be a while, though, as I want to do a fermented sauce.

Liquid Communism posted:

I'm picking up the last of the stuff for it tomorrow, already got a bunch of nice bright orange peppers ready to go...

Liquid Communism posted:

Liquid Communism posted:

It has begun!



Peppers, garlic, ginger, and a little star anise for the ferment. Updates in a couple weeks once this is ready to have the rest of the spices added and be smoothed out.

poop dood posted:

Either you guys don't understand that a major part of making drinks is chilling them or you're content drinking room-temp cocktails without ice, and I cannot decide which is weirder.

RandomPauI posted:

Why not just use the fat dough to make a pancake or something?

Liquid Communism posted:

Chill, it's been two weeks. People have lives outside of the Internet.

In Sonofabitch Sauce news, the sour smell of fermentation has faded out, and left it with peppers and -heat-. Two more weeks or so left to ferment, and I can tell already this is going to kick my rear end.

cigaw posted:

That looks great! Would eat your green broth that is not green broth.

Green Broth, aka Caldo Verde is a very tasty and hearty Portuguese potato, linguica and kale/collard green soup; the latter of which is responsible for the green aspect. All told, it is not a particularly green soup, but let's face it, I'm willing to bet Nun Farts contains no actual farts from nuns, so there.

Liquid Communism posted:

As an update on the sonofabitch sauce, it's still fermenting.

Smells real good in my kitchen just now.

RandomPauI posted:

Whose to say that the French didn't name peanuts after spiders? After all, the British added an i to "aluminum" on a lark. And we insist on calling rock and roll with a southern accent "country music"

Liquid Communism posted:

Going to be bottling the Sonofabitch sauce today. Pray for me goons, as this poo poo is inevitably going to napalm my kitchen when I blend it.

Liquid Communism posted:

I just got out of the shower. I've been crying.

It was worth it.

So, after four weeks of lactofermentation, our patient looks like this:



The peppers kept their color brilliantly, and were still a little bit firm to the touch. The pictures stop here, because I had to glove up to protect myself and my innocent neighbors from the coming apocalypse.

Next off, I drained off the liquid and set it aside, then poured out the solids into a bowl. The star anise was located and pitched, as well as a couple of the garlic cloves because the scent was overpowering. The rest went into the blender.

However, as you recall this was started out as Angry Tiger Sauce. Tiger's aren't just orange. We needed a little bit of black to go with it. Subtlety goes out the window with me some times, so I decided to go threefold. First, we have the star anise. That's black, right? Then the next step, powdered black pasilla chilies. Finally, some black sesame seed, because that sounds like a flavor that would go well in here. Add a bit of salt as well, and some powdered tamarind to introduce some sour opposite the sweetness of the peppers.

Pulse this a couple times, then add back in the brine until it's at a consistency that seems good.

I tasted it at this point, and promptly lost feeling in my mouth. It was pretty tasty for that first couple seconds, though! Very sweet and peppery. Might benefit from some vinegar, but I'm leaving it straight for now.

Next up, the problem of storage. If I leave this open, my whole fridge is going to murder me any time I touch it. I'm not having any of that, so we need an answer. 5oz shaker bottles to the rescue!

All in all, 1lb of peppers and 2/3 quart of brine made 15oz of finished sauce. I'll have to find a friend to offload one of these on, as it's too hot for me to drink straight.



Then of course, like a dumbass, I hit the blender with hot water and the steam cloud maced me.

Ultimate Mango posted:

I just looked it up and threw up in my mouth a little.

I like your ignorant version so much better.

chitoryu12 posted:

You need to do all of your entries in this format now.

ExecuDork posted:

You have raised the bar, sir. This is great!

ulmont posted:

I was trying to do the "pour over sugar cube, light cube, extinguish with small drips of water" effect from absinthe, except with a liquor that tastes good.

Manuel Calavera posted:

Served in a potato avocado.

JacquelineDempsey posted:

I had a post started about how my username would be pretty impossible to make a drink out of, and then my weed-addled brain actually came up with an idea. Goddammit, goons.

I have seriously been trying to do my assigned "hand cheese with music" for months now. I have the idea, have taken pics of the process, but my execution keeps failing at one critical juncture. I just tried making the "hand" part for the 6th time and it broke again. I'm so frustrated. Should I just post what I've done, and move on to the world's most horridelicous cocktail?

JacquelineDempsey posted:

I dunno, the Minnesota sushi made looked far better than the actual thing, and while Tiggum's burning love was way off mark, looked like it would be a fine dessert to enjoy after gorging on the real thing! (Seriously, I love this thread.) Okay, lemme gather the pics up and I'll make an effort post showing y'all what I had planned.

As someone whose top 5 comfort-foods-when-sick include Campbell's alphabet soup, a Caesar-style thing made with that, vodka, and some hot sauce sounds right up my alley the next time I have a head cold. Like a savory hot toddy that would soothe the pain and clear your sinuses.

Manuel Calavera posted:

To bougie. The potato is good and Russian.