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QuarkMartial posted:Are those Good Hurt ones in Louisiana hot sauce sized bottles? Come to think of it yeah, they look exactly the same. Do you recall if the ghost pepper sauce was any good? I'm kinda basic compared to most here and it would literally be the first one I've ever tried.
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Jan 1, 2020 21:11
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| # ? Apr 29, 2024 12:34 |
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Figured this might be the best place for this question, I live in a hot wing dead zone. Literally my only option is BW3's who keep raising prices and the quality of my local one his extremely spotty and one other local place that the wings have been dry every time I went. For those of you who have an air fryer, how good are wings cooked in them? Most of the ones I've seen looked like a pretty awkward shape to do wings. I've got like 6 new hot sauces to try, but haven't got around to it yet. I did try D'Elidas Chipotle and Picante Chombo. The Chipotle tastes almost exactly like the Tobasco Chipotle except maybe a tad hotter. The Chombo is pretty good as well, kind of mustardy, perfect heat for my tastes and cheap. One other sauce I slept on was Queen Majesty Charcoal Ghost. When I first tried it, I didn't get any plum flavor it claimed to have and shelved it. ( Yes I did shake it as good as I could have. ) Months later as I got further into the bottle I think I started liking it more than their Red Hab & Black Coffee. I don't know if it aged a bit or if all of the flavor was stuck on the bottom, but it was pretty great.
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Jan 19, 2020 17:18
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Does anyone smoke the peppers or garlic for their sauces? I'm thinking about trying a pepper ferment and adding in smoked garlic when I make the sauce.
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Jan 19, 2020 19:09
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My favorite recipe so far has fermented habs and applewood smoked jalapenos plus other stuff. Components are fermented not the whole thing; honestly I'm not sure jalapenos would ferment after smoking but might be worth a try some time. I literally just use a BBQ smoker.
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Jan 19, 2020 19:47
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Quiet Feet posted:
I picked up a bottle of Picamas recently as well and I pretty much agree with your description of it. I think the texture thing is due to there being wheat flour in it and the odd, kind of sweet flavor on the back end. The heat is ok, probably around jalapeņo levels, but the texture and aftertaste is bizarre
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Jan 19, 2020 20:08
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katkillad2 posted:... the wings have been dry every time I went. My wing game went up after watching a Chef John vid where he points out wings aren't really dark meat and can be cooked relatively quickly. Obvious in retrospect but I had been overcooking wings and drying them out. I say all that to say this, if you have a regular oven just use that, crank the heat, and you can make a tray of wings in 20-25 minutes. Melt a stick of butter with Frank's, toss the wings in it and you are in high heaven. I use a rub on the wings for more flavor.
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Jan 19, 2020 20:40
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mekilljoydammit posted:My favorite recipe so far has fermented habs and applewood smoked jalapenos plus other stuff. Components are fermented not the whole thing; honestly I'm not sure jalapenos would ferment after smoking but might be worth a try some time. I literally just use a BBQ smoker. The plan was to ferment the peppers and smoke the garlic seperate. I had the same concerns about fermenting after smoking. What's your recipe look like? I want to try all this with store bought stuff so I dont waste my garden haul in the spring.
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Jan 19, 2020 21:23
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Atticus_1354 posted:The plan was to ferment the peppers and smoke the garlic seperate. I had the same concerns about fermenting after smoking. What's your recipe look like? I want to try all this with store bought stuff so I dont waste my garden haul in the spring. I'd have to find my notebook for proportions, but it's all storebought. Smoked jalapenos, fermented habaneros, pineapple, garlic, key lime juice, vinegar, curry paste. Worked that recipe out before I had a garden, will probably be trying some other stuff now that I have more access to peppers.
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Jan 19, 2020 23:16
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mekilljoydammit posted:I'd have to find my notebook for proportions, but it's all storebought. Smoked jalapenos, fermented habaneros, pineapple, garlic, key lime juice, vinegar, curry paste. Worked that recipe out before I had a garden, will probably be trying some other stuff now that I have more access to peppers. Now I'm wondering about smoking the pineapples too. I'm going to have some tinkering to do. I will try to report back.
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Jan 19, 2020 23:49
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Atticus_1354 posted:Now I'm wondering about smoking the pineapples too. I'm going to have some tinkering to do. I will try to report back. Sauteeing pineapples is good. Smoking them could be too, haven't tried it; may have to now. I just develop recipes based on the "but what if...?" and then chucking stuff in the blender until it tastes good, being careful to take notes. I'm not going to make money doing this stuff, but friends locally like it?
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Jan 20, 2020 02:02
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I picked up some Secret Aardvark Drunken Garlic black bean sauce and it is pretty lame. Very thin and bland. My other pick up, Tattoo Kashmiri Coconut is absolutely loving vile. It is in date and it arrived sealed but it tastes utterly rancid. I don't know if it is a bad batch or what but I don't know how anyone could acquire that particular taste.
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Jan 20, 2020 20:10
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My test ferment of mixed peppers and garlic + 5% dry salt by weight + fage yogurt water starter worked it seems. Just left it in the cabinet for like 2 whole months with banded coffee filter cover, pureed it straight up with my usual vinegar blend. I got to taste it to see if the final result is actually more delicious than my cook-down method.
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Jan 21, 2020 00:22
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There was a GBS chicken wing thread that was actually good recently, that I can't seem to find. It was alluded to in the slow smoking meats thread. It would answer a lot of the last page or two's questions.
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Jan 21, 2020 16:19
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Quaint Quail Quilt posted:There was a GBS chicken wing thread that was actually good recently, that I can't seem to find. https://forums.somethingawful.com/showthread.php?threadid=3886762
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Jan 21, 2020 18:04
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I had good results with this. Salt and baking powder the skin, leave uncovered in fridge, then bake. https://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html If you sub out Franks for a different sauce (after all this is the Hot Sauce thread), maybe put in a tiny bit of some syrup or sugar, to me Franks reads kind of sweet.
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Jan 22, 2020 13:18
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Ran out of homemade hot sauce so decided to end fermentation on the batches from October. I panicked at first because the brine smelled fine but was slimy, almost like snot, but google reassured me that it's because some species of lactobacillus produce dextran which is a thickening agent. Phew. I drained and rinsed the peppers, saved the brine to a jar. After a few minutes the brine settled, yeasts and seeds on the bottom and I drained off the top to add back to the sauce. I only took pics of the finished sauce because I wanted to get it done. The small jar was Thai chilis and garlic. I blended the peppers, added about 1/8 tsp xanthan gum (which turned out to be unnecessary), cider vinegar, and brine until it was still runny but not watery. It was mild, kind of like a Frank's hot sauce. The big jar was Thai chilis & habs and pungent, it made me cough and my eyes water. I added about 1/4 chopped onion, small bunch of cilantro stems, ~2TB cider vinegar, and juice of 1/2 lemon, about 1/8 tsp xanthan gum, and brine, then blended. The added ingredients really helped balance the sauce without reducing the heat but it's definitely a lot stronger than the smaller batch. Both batches were strained and pressed through a strainer before bottling. I had a little bit of each leftover and mixed them in a third bottle. 
wormil fucked around with this message at 20:12 on Jan 29, 2020 |
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Jan 27, 2020 06:43
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I've been climbing the hot sauce gauntlet. What comes after Cholula? Preferably not vinegar based
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Feb 5, 2020 21:08
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Uh pretty much anything. Look for various marie sharps
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Feb 5, 2020 21:26
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Robo Reagan posted:I've been climbing the hot sauce gauntlet. What comes after Cholula? Preferably not vinegar based IMO: Vinegar based- Valentina Black label Tabasco Habenero Melinda's XXX Not too vinegary- Sriracha Nandos Peri-Peri El yucateco
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Feb 5, 2020 21:34
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I really have enjoyed secret aardvark habanero and yellowbird serrano at the less spicy end of things.
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Feb 5, 2020 21:39
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Carillon posted:I really have enjoyed secret aardvark habanero and yellowbird serrano at the less spicy end of things. Second the Secret Aardvark.
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Feb 5, 2020 22:16
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I will continue to sing it from the hills, secret aardvark serrabanero is the one true breakfast hot sauce. Their hab sauce is loving banging too. (They're giving away a free bottle of serrabanero with a trio of sauces on their site, just saying. Skip the black bean sauce you can get angry grandma sauce for less and it's waaaaaay better.)
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Feb 6, 2020 01:15
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Carillon posted:I really have enjoyed secret aardvark habanero and yellowbird serrano at the less spicy end of things. The secret aardvark habenero sauce is really good and feels a lot milder than a lot of other hand sauces, thirding this recommendation.
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Feb 6, 2020 01:20
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Pioneer42 posted:This is normally posted in every GWS hot sauce thread, but hasn't been seen in this one yet: I made this last week. I am putting it on everything. Thank you.
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Feb 13, 2020 02:53
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As someone who asked the same question a while back and got the same recommendations, I can vouch for basically all of them. Valentina Black Label is my go-to Mexican red sauce thanks to this thread and has basically replaced Cholula's, Texas Pete's, etc except for on Cajun food, where I just have to use Crystal or Louisiana Hot Sauce. I've also become a big fan of Yellowbird and I will third their yellow habanero sauce. Their sriracha and ghost pepper sauces are great as well. The ghost pepper sauce is fairly approachable, the heat is not overwhelming at all and it has a rich smoky flavor. Great on burgers. For me Secret Aardvark pushes a lot of the same buttons as Kutbil-Ik, which is way easier to find locally for me, but it's still pretty good.
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Feb 13, 2020 17:03
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I prefer Cholula (fruity) over Valentina (peppery) but I keep both because sometimes peppery goes better with a particular dish. Valentina is what's served in every Mexican restaurant around here but it's dirt cheap so I suspect that might be why. A few serve El yucateco. My own sauce is my favorite though.
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Feb 13, 2020 21:33
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Can anyone recommend a sauce with a forward cumin flavor? I always go apeshit with cumin in my Texas red and I'm looking for a hot sauce to use on burritos and stuff that's reminiscent of that.
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Feb 19, 2020 06:05
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TheAardvark posted:Can anyone recommend a sauce with a forward cumin flavor? I always go apeshit with cumin in my Texas red and I'm looking for a hot sauce to use on burritos and stuff that's reminiscent of that. Valentina is pretty cumin-heavy.
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Feb 19, 2020 17:10
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It's been years since I've had it but I think Cholula is pretty heavy with the cumin as well.
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Feb 19, 2020 22:35
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Just make your chickens get up to 165 f however long it takes. This new hot ones game show on TV is kind of meh, wipe your f'ing faces off, ok?
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Feb 23, 2020 02:27
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Tried Dave's Total Insanity for the first time today. Pretty decent. Actually not AS hot as I was expecting it to be somehow. Decent flavor profile, too. (Don't get me wrong, itssa spicy meat'a'ball)
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Feb 23, 2020 06:02
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Ya know, pushing mash through a screen really sucks and takes way too long. If only there was a machine designed to separate liquids from their fibrous prison.
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Feb 23, 2020 06:42
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Dehydrate the mash and make chili flakes, so good.
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Feb 23, 2020 10:06
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MisterOblivious posted:Ya know, pushing mash through a screen really sucks and takes way too long. If only there was a machine designed to separate liquids from their fibrous prison. What machine is that?
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Feb 23, 2020 19:28
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a foolish pianist posted:What machine is that? Isn't it just a juicer?
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Feb 23, 2020 20:39
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It's a pulp maker
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Feb 23, 2020 21:52
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I just made my first batch of sauce. I had some ghost peppers that were finally ripe, so I threw them in a blender with onion, garlic, cilantro, and a red bell pepper. The final product tastes good, and is great on tacos, but it's a bit thick. Any tips for getting it to blend better, or am I using a sub-optimal method?
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Mar 12, 2020 19:27
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Lucid Nonsense posted:I just made my first batch of sauce. I had some ghost peppers that were finally ripe, so I threw them in a blender with onion, garlic, cilantro, and a red bell pepper. The final product tastes good, and is great on tacos, but it's a bit thick. Any tips for getting it to blend better, or am I using a sub-optimal method? You can add vinegar or water to thin it out, or use a food mill to remove more of the solids.
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Mar 12, 2020 19:45
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You don't even need a food mill, I blend the peppers then push them through a mesh strainer with a spatula. Previously I froze the leftover pulp and would add chunks to stew for wonderful spicy umami kick. Last time I spread them out on a sheet pan and dried them to use as red pepper flakes.
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Mar 13, 2020 02:40
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Once you've pureed your peppers with your liquid, is there any value to letting the solids sit in the liquid for a while? Thinking no? My inlaws got me an unnecessarily nice blender, a vitamix. My method is gonna be push against mesh strainer then spoon some into a coffee filter squeeze that hard then just throw away little lump of filter. To get that last bit of liquid. I used to not even strain at all, got tired of it.
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Mar 16, 2020 18:11
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