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Dr_0ctag0n posted:Still haven't experimented with sauces although the past several posts about making a pepper mash sound really promising and I have access to a juicer at my house. Might make a carrot juice base to use with my habeneros. Do it, it's fun and it's kind of like an elementary school science project when you're waiting for the peppers to ferment.
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Apr 7, 2017 04:51
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Pooper Trooper posted:Re: mustard talk from a few pages back, how come no UK goons recommended this beauty? I'm a UK goons and I've never seen that in any store before. Can you remember where you saw it?
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Apr 7, 2017 13:43
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How long do dehydrated peppers keep? I have some Peruvian habaneros which are about at eight months in the jar now. I think they have lost a little bit of kick over time, but they still look just fine. Is there anything to watch for other than visible mold?
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Apr 7, 2017 15:25
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Frankston posted:I'm a UK goons and I've never seen that in any store before. Can you remember where you saw it? I've seen it in the American-food section of larger Tescos. e: Tesco's website says it's 'not available', but Ocado sells it: https://www.ocado.com/webshop/product/Beaver-Hot-Jalapeno-Mustard/94935011 Crashbee fucked around with this message at 15:39 on Apr 7, 2017 |
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Apr 7, 2017 15:33
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Pioneer42 posted:How long do dehydrated peppers keep? I have some Peruvian habaneros which are about at eight months in the jar now. I think they have lost a little bit of kick over time, but they still look just fine. Is there anything to watch for other than visible mold? Nah, but when you cut them open to use them, peep the insides. I've had peppers mold from the inside out before.
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Apr 7, 2017 17:08
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The Midniter posted:Nah, but when you cut them open to use them, peep the insides. I've had peppers mold from the inside out before. Yeah it sucks, they mold on the inside but look great from outside. I had to toss out so many when dehydrating. I've got some really old ones saved (like 4 years) and they're still fine. If they aren't sealed properly they will slightly re-hydrate and turn super hard but I haven't seen any visible mold.
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Apr 7, 2017 17:33
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Dr_0ctag0n posted:I usually freeze them as they ripen then use a dehydrator when I have enough for a batch to turn into powder/flakes in a food processor. I agree on freezing. Pick them as they ripen as he said and you can freeze immediately. That way you can have all the fruit off a single plant at uniform ideal ripeness. I make sauce so I just do one big thaw when I'm ready. Freezing and thawing softens the pepper somewhat too.
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Apr 7, 2017 19:30
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The Midniter posted:Nah, but when you cut them open to use them, peep the insides. I've had peppers mold from the inside out before. Dr_0ctag0n posted:Yeah it sucks, they mold on the inside but look great from outside. I had to toss out so many when dehydrating. Thanks, good advice. I actually halved them prior to dehydration for that very reason.
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Apr 9, 2017 01:08
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Oh man this "Gator hammock swamp gator hot sauce" is super duper good! Might be a new favorite!
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Apr 12, 2017 18:11
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This is my current fav sauce: Not really as hot as the label would lead you to believe, but VERY flavorful and delicious. I think some grocery stores carry it now, or if you're lucky enough to live close to a Nando's restaurant they'll sell it to you there.
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Apr 12, 2017 18:28
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Croatoan posted:Oh man this "Gator hammock swamp gator hot sauce" is super duper good! Might be a new favorite! I just went on a hot sauce shopping excursion at the local Bass Pro store and got a bottle of this. haven't opened it yet but good to hear it's quality.
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Apr 12, 2017 18:40
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Croatoan posted:Oh man this "Gator hammock swamp gator hot sauce" is super duper good! Might be a new favorite! That's what I sent to my secret santa. It's quality stuff! Speaking of which, my guy got in a new supplier of affordable alligator jerky. So hopefully my next secret santa will get that under their tree ;p And god drat I need a saturday off so I can go to the local market and pick up my new favorite vinegary sauce. This is my JAM right here.  http://banddsauceco.com/ Suspect Bucket fucked around with this message at 22:40 on Apr 12, 2017 |
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Apr 12, 2017 22:35
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If you live near a Firehouse Subs, they have a surprisingly decent selection of non-basic hot sauces! It's a great way to try new sauces and see which you like. e: skip the food though, it's almost subway tier SymmetryrtemmyS fucked around with this message at 00:36 on Apr 13, 2017 |
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Apr 12, 2017 22:51
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SymmetryrtemmyS posted:If you live near a Firehouse Subs, they have a surprisingly decent selection of non-basic hot sauces! It's a great way to try new sauces and see which you like. And they usually have them rated 1-10. They were my first exposure to the travesty that is capsaicin extract.
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Apr 12, 2017 22:56
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Suspect Bucket posted:That's what I sent to my secret santa. It's quality stuff!  Gator jerky! That sounds awesome. Gonna have to order a bottle of that B and D now to give it a try. http://southernjerkyco.com/ these guys have some great hot chicken jerky and jalapeño Yazoo beer beef jerky. They're like a few blocks away from where I work so most of my friends got sampler packs for xmas last year.
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Apr 12, 2017 23:12
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Dr_0ctag0n posted:
It's gator mixed with beef. It's pretty tasty and a nice novelty gift. Straight up gator jerky runs you like 18 bucks for a 3oz packet. Deffo order that sauce! I had the Smokey Birds sauce, posted the wrong picture. It had a fantastic tang and an almost limey sweetness in with the smoke. SymmetryrtemmyS posted:If you live near a Firehouse Subs, they have a surprisingly decent selection of non-basic hot sauces! It's a great way to try new sauces and see which you like. Go to Tijuana Flats and sample their hot sauce bar too. And the food is fantastic. Just order the nachos, eat nachos and hot sauce, and before you leave, ask if you can have some chips to go. They will straight up give you a whole fresh brown bag of tortilla chips sprinkled with whatever magical spice and salt mix they use, FOR FREE. They also serve beer. Suspect Bucket fucked around with this message at 02:03 on Apr 13, 2017 |
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Apr 13, 2017 02:01
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Jmcrofts posted:This is my current fav sauce: I love Peri-peri. Nothing quite matches the fruitiness.
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Apr 13, 2017 06:39
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What's everyone's favorite hot sauce for wings? I'm grilling some next weekend and want to try something new.
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Apr 13, 2017 14:19
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RisqueBarber posted:What's everyone's favorite hot sauce for wings? I'm grilling some next weekend and want to try something new. You cool with waiting for shipping? Cuz this stuff is my jam right now http://heatonist.com/hot-ones-hot-sauce/ I also made some jerk wings by marinating chicken wings with this stuff, and they were perfect: https://www.amazon.com/Secret-Aardvark-Drunken-Jerk-Sauce/dp/B00AIR3MZK
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Apr 13, 2017 14:22
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Jmcrofts posted:This is my current fav sauce: The grocery store we go to has regular extra hot and even my wife who is not into hot sauce loves it. It's great but I'm spoiled by how cheap Valentina is so I don't use it as often as I would like. We still ran through the bottle really fast.
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Apr 13, 2017 14:25
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RisqueBarber posted:What's everyone's favorite hot sauce for wings? I'm grilling some next weekend and want to try something new. While it's not as hot or unique as some of these, Valentina goes well in wing sauces.
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Apr 13, 2017 14:34
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Jmcrofts posted:You cool with waiting for shipping? Cuz this stuff is my jam right now Yeah, I can wait on shipping. Wings are my favorite food and my girlfriend loves spicy things so I need to up my game. Ben Nevis posted:While it's not as hot or unique as some of these, Valentina goes well in wing sauces. I've only used Valentina for bloody marys but I'll try it.
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Apr 13, 2017 14:37
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C-Euro posted:I've never seen pepper shrinkage either, but again I just roll with it. The peppers do get softer as they ferment so you can squeeze more in there if you want. I haven't tried doing that though, nor have I tried putting them in direct sunlight. Update! I gave the chiles 2 weeks to ferment, then added the vinegar and threw them in the food processor. I tried it afterward and...holy poo poo I did not expect it to be that salty. I mean, yeah, you add a lot of salt during the process, but the book said you could use it as a sauce right away and I don't see how. However, I did make the peanut hot sauce you suggested. I'm not a huge fan of hoisin but the end product was quite tasty; the peanut did not clash with the heat like I thought it might. Making your own hot sauce is fun! 
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Apr 14, 2017 05:23
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WHY BONER NOW posted:Update! I gave the chiles 2 weeks to ferment, then added the vinegar and threw them in the food processor. I tried it afterward and...holy poo poo I did not expect it to be that salty. I mean, yeah, you add a lot of salt during the process, but the book said you could use it as a sauce right away and I don't see how. Don't eat the mash straight but it's good if you mix it into stuff like during cooking. If you want a proper hot sauce you take the mash and mix it with vinegar and other stuff, I like to add a bit of sugar and garlic. Honey is also really good in place of the sugar, you just need something to balance out the heat a bit.
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Apr 15, 2017 06:42
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e:f/b
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Apr 19, 2017 15:48
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Jmcrofts posted:This is my current fav sauce: It's really really medium heat. Can't say I liked it that much, but not much of a Nandos fan anyway.
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Apr 19, 2017 15:50
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Suspect Bucket posted:That's what I sent to my secret santa. It's quality stuff! For real though, it's not all that spicy but the black pepper and other floaty bits make this a fuckin' killer hot sauce. I was literally dipping my sandwich in a cup of it.
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Apr 19, 2017 15:58
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Spuckuk posted:It's really really medium heat. Can't say I liked it that much, but not much of a Nandos fan anyway. I bought some of this recently, because of recommendation ITT. It's everywhere in the UK, as is Nando's, which is a pretty average chain restaurant, though it's hard to get peri-peri chicken too wrong. There's a lot of snobbery about the place because of its ubiquity and that silly 'cheeky' nonsense. Sauce is a bit hotter than 'medium' (I am not as hardcore as most here maybe), but yeah, I'd describe it is a spicy sun-dried lemon sauce with a hint of garlic, because that lemon is the overwhelming flavour, but I'll be hosed if it's not absolutely delicious. Seriously. Not sure what sort witchcraft sun-drying imparts, but it works for tomatoes, and it seems lemons too.
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Apr 19, 2017 20:45
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A tale of two island hot sauces: The one on the right is commercially produced on Barbados, and the one on the left I bought from an old lady at a road-side stand in Saint Thomas. The Barbadian sauce is tangy with medium heat, and nice pepper flavor. But it's thickened with cornstarch... WAY, WAY too much cornstarch! It's a bitch to get out of the bottle, you can't drizzle it on anything, and it has the mouthfeel of lovely Chinese food. Oh, but that other one... SO MUCH FLAVOR. Again, medium heat, but very strong herbal flavor (thyme), and tons of Jamaican Pimento (allspice, not listed on the label, but it's in there!). It's so yummy, that last night I whisked a little into some oil and vinegar, and made a spicy salad dressing out of it. If you ever go to St. Thomas, see if you can find Lucia, her stuff is great.
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Apr 20, 2017 00:08
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If anyone here is into Nando's peri peri sauce, my local Fred Meyer has it for $1.39 on closeout. They're out of Hot and Hot Hot, but they still have Medium and Garlic. I just picked up two bottles of garlic and one medium, but there's plenty more and I'd be willing to ship it to you for cost.
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Apr 20, 2017 00:16
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SymmetryrtemmyS posted:If anyone here is into Nando's peri peri sauce, my local Fred Meyer has it for $1.39 on closeout. They're out of Hot and Hot Hot, but they still have Medium and Garlic. I just picked up two bottles of garlic and one medium, but there's plenty more and I'd be willing to ship it to you for cost. thanks for the heads up ill stop and look at my local store tonight
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Apr 20, 2017 16:42
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SymmetryrtemmyS posted:If anyone here is into Nando's peri peri sauce, my local Fred Meyer has it for $1.39 on closeout. They're out of Hot and Hot Hot, but they still have Medium and Garlic. I just picked up two bottles of garlic and one medium, but there's plenty more and I'd be willing to ship it to you for cost. I'll take some. I would take a bottle of garlic and medium. If they have it I would take 2 of each. That way I can share with a friend.
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Apr 21, 2017 01:31
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Flaggy posted:I'll take some. I would take a bottle of garlic and medium. If they have it I would take 2 of each. That way I can share with a friend. I'll make sure they still have some tomorrow.
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Apr 21, 2017 03:10
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WHY BONER NOW posted:It's been fairly cool, like 60F. I should've mentioned the instructions are to loosely cap the jar so the water can fizz out. Morton's ...iodized salt?
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Apr 23, 2017 02:40
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Croatoan posted:For real though, it's not all that spicy but the black pepper and other floaty bits make this a fuckin' killer hot sauce. I was literally dipping my sandwich in a cup of it. Yeah, it's more like Tiger Sauce. It's pretty approachable as far as sauces go. Do yourself a favor and dunk some fried shrimp or fish in that stuff. Or roasted veggies. pr0k posted:Morton's ...iodized salt? I think they may have meant  ?
Suspect Bucket fucked around with this message at 18:55 on Apr 23, 2017 |
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Apr 23, 2017 18:51
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That's what I use. Don't use iodized salt because the iodine will inhibit the sort of microbial growth you want for fermenting. Also BONER since we're using the same technique I'll give you a tip I learned yesterday- the chloride compound in tap water is designed to not boil off, so if you have a Brita filter or other charcoal filter for water use the liquid out of that. Chloride doesn't play well with bacteria either.
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Apr 23, 2017 19:26
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Yeah I didn't type that very well, did I? It was the Morton's pickling salt. C-Euro posted:
Huh, that's good to know, thanks!
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Apr 23, 2017 21:43
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I bought some Captain Rodney's Corazon del Fuego Hot Sauce tonight thinking it'd be spicy since it has scotch bonnets in it.... And it really wasn't. Granted, they're about fourth on the list after some sweeteners and vinegar. Still, I figured it'd have a little heat to it anyway. I got nothing really. Tapatio has more heat.
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May 7, 2017 06:14
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Just got a bottle of Secret Aardvark Drunken Jerk sauce in the mail. This stuff is great, I can't wait to put it on everything.
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Jun 1, 2017 02:27
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QuarkMartial posted:Just got a bottle of Secret Aardvark Drunken Jerk sauce in the mail. This stuff is great, I can't wait to put it on everything. That stuff is everywhere in Oregon, and it's amazing. Try all of their products - I haven't been disappointed yet.
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Jun 1, 2017 02:45
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