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Straight out of corn country, I would suggest you make Dutch Letters.  I'll even make the real thing and document it if you do.
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Dec 8, 2017 11:34
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That coco bread looks pretty good, actually. I might hit the top with some demerara sugar or toasted shredded coconut before baking next time to give it a bit more visual interest, but I can totally see it going well with a more hawiian style of pulled pork. Also bonus points for using delicious goat.
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Dec 10, 2017 22:37
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RandomPauI posted:That's what they want you to think, the real poo poo was a late night hallucinogenic. Well documented in newspapers of the time. The man just said it was bread and cheese to throw kids off the trail. ... yes? Drugs less so, depending on their legality (and dosing unsuspecting people with food is a bullshit move that merits beatings) but booze is everywhere in cooking.
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Jan 2, 2018 19:57
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Democratic Pirate posted:Good post, but anything involving HEB is better than the barren wasteland that is HEB-less North Texas. It's been almost a decade since I moved back north and I still miss Central Market in SA.
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Jan 3, 2018 11:02
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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 fucked around with this message at 08:23 on Jan 5, 2018 |
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Jan 5, 2018 06:37
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Samizdata posted:We can't wait, even though we will have to. I'm picking up the last of the stuff for it tomorrow, already got a bunch of nice bright orange peppers ready to go...
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Jan 7, 2018 03:01
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Samizdata posted:[ears perk up like those of the dog on the dog food can] 
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Jan 7, 2018 04:52
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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.
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Jan 10, 2018 22:17
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Lutha Mahtin posted:since it's going to be a couple weeks, if you want to post now about the rest of what you're going to put in it, i can post some explanations of the real thing. but if you want to wait for that, that's cool, too I'll wait. I'm not 100% on the spices, as they're going to be a 'to taste' thing to get the flavor right.
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Jan 12, 2018 01:14
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bob dobbs is dead posted:<shameful order of gravy operations violation> Fat, then flour, then liquid. Always.
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Jan 14, 2018 06:52
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ExecuDork posted:Not yet. I really want to, though. 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. Liquid Communism fucked around with this message at 01:58 on Jan 22, 2018 |
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Jan 22, 2018 01:56
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As an update on the sonofabitch sauce, it's still fermenting. Smells real good in my kitchen just now.
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Jan 31, 2018 06:18
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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.
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Feb 8, 2018 08:20
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Grand Fromage posted:Good luck. I had to vent my entire apartment out for a few hours when I blended my ghost chili sauce. Was coughing and dripping for hours like I'd been pepper sprayed. I'm strongly considering blending out on my deck in the 10 degree air just to save my house from it.
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Feb 8, 2018 09:22
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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.
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Feb 8, 2018 17:54
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That sounds pretty tasty. May have to make some up, for all that sugar is anathema to me just now.
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Feb 10, 2018 06:40
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Ginger Beer Belly posted:In Eastern Iowa, that's known as "Frog Eye's". The wife to this day will get some nice smoked pork loin slices from Fareway and make them with cream cheese and Claussen pickles for an afternoon snack We always did them with Pella dried beef or thin-cut corned beef instead of ham.
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Feb 25, 2018 17:58
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Manuel Calavera posted:I'd make a good drink I think. Although it'd work best with a skull tequila, being a skeleton and all. It'd probably end up just being a margarita of some form. I wouldn't even be a challenge. Cold vodka with an antifreeze back.
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Mar 6, 2018 11:31
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