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The local grocery store had a sale on red jalapenos a few months back so I made sriracha which was pretty drat good. Not too hot for my little babby tastebuds but I might throw in some hotter chilis next time
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Apr 18, 2021 04:51
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if we're doing hot sauce chat my new favorite is marie sharp's Belizean Heat. super fresh and bright tasting with fruitiness from the habs, carrots and lime. if you can call any hot sauce "refreshing" it's this one the Puckerbutt Bad Apple is really good too. apple, pineapple and a bit of cinnamon so it's great with pork
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Apr 18, 2021 04:51
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Crusty Nutsack posted:if we're doing hot sauce chat I'm a big fan of Marie Sharps as well, they tend to demand quite a premium here for whatever reason but they're an excellent choice for a sauce with a very diverse flavor profile that still keeps some heat. Belizean heat is what I usually get
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Apr 18, 2021 04:53
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I might have to make another hot sauce for some reason I didn't realize you could like add fruit and poo poo to it but then again I'm an idiot I'm addicted to chili oils now though although they use szechuan peppercorn which is a different kind of hot
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Apr 18, 2021 04:55
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I need to get back to making my own but I have been cut off from my source of endless hot peppers thanks to the pandemic. I was always a big fan of pureeing a bunch with garlic and whatever else and then infusing it into vinegar, though if I ever get my hands on a big pile of my favorite hot peppers (fatalii habaneros) I'll make them into a proper puree Almost about to run out of trinidad scorpion powder as well from the local source, and I can confirm the poo poo you order off Amazon is a joke
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Apr 18, 2021 04:59
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I always do lacto fermentation for hot sauce but I love that fermented sour flavor I can destroy a jar of kimchi
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Apr 18, 2021 05:16
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I think I'm a bit deviant in that I prefer sauerkraut to kimchi :/ I like kimchi but if I have a big jar of both I end up using the kraut more because I'm weird about textures and its consistency means I can pile it on loads more stuff This would probably change if I had a kimchi fridge and could keep it stored properly Of course it helps that it isnt hard to find proper kraut now that is spiced up like kimchi is so I'm not missing out on that. Death to all pasteurized fermented goods
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Apr 18, 2021 05:20
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Local pizza joint had a bottle of Bobby’s Boat Sauce in the tub o” sauces a while back. It’s local (PNW)! Quite a mix of flavors and heat, with a strong dose of fishy flavor. Good on a pizza crust, but it’s like all the flavors get turned on when you put it on a fried egg. Great on a hard boiled or deviled egg, too. https://bobbiesboatsauce.com/
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Apr 18, 2021 07:56
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exact same bottle as the GOAT of hot sauces, Secret Aardvark and made in portland too? 
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Apr 18, 2021 20:04
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This may be the most Portland sentence I’ll ever write: I grabbed a bottle of secret aardvark at pizza schmizza thinking it was the habanero sauce from hot lips pizza and poured it with a heavy hand. I realized my mistake too late. it was a rough 10 minutes or so.
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Apr 18, 2021 20:45
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fischtick posted:This may be the most Portland sentence I’ll ever write: I grabbed a bottle of secret aardvark at pizza schmizza thinking it was the habanero sauce from hot lips pizza and poured it with a heavy hand. I realized my mistake too late. it was a rough 10 minutes or so. Speak English!
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Apr 18, 2021 22:42
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The knockoff BADIA Sriracha sauce is better than the brand name version and I'll fight to the death over that.
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Apr 18, 2021 22:53
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mediterranean medley plate lamb kofta, roasted eggplant, horiatiki, homemade tzatziki, hummus (I should learn to make this) super easy to make (swap the kofta for chicken and it's even easier), tasty, and maybe healthy underneath all the oil and cheese
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Apr 18, 2021 23:12
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everyone is terrible https://twitter.com/LeftismShark/status/1383804656426520578
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Apr 18, 2021 23:28
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It does boil the blood to the point where I must willfully make myself believe this is ignorance and not laziness. I mean who's the leftist who has never heard of a loving root cellar how do they think people survived before refrigeration? We have it so goddamned easy even living in the middle of nowhere you can get fresh fruits, vegetables, and meat unless you're eating nothing but handfuls of parsley and pre-cut lettuce how the gently caress can you not keep a crisper/freezer stocked full of actual food
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Apr 18, 2021 23:38
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Good Soldier Svejk posted:how do they think people survived before refrigeration? https://twitter.com/clarissson/status/1383871177328762881
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Apr 18, 2021 23:41
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i say swears online posted:everyone is terrible I kinda feel like the Oreos and smart food would last longer in their original packaging. Also I recognize that Safeway bread. It’s $1.49 a loaf regular price. When it goes on sale I fill a shelf of my freezer with it. cheap bread is good enough for me and my pbj.
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Apr 19, 2021 00:06
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how about the person who made that video show their w2 and BMI for a new ridicule ratio we need to invent what a loving awful video
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Apr 19, 2021 04:43
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that video is awful because she doesn't rotate anything, fifo!
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Apr 19, 2021 11:24
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Anyone have any recommendations for fish sauce/colatura di alici? I'm trying to expand my umami arsenal and if it was good enough for the ancient Greeks/romans I figure it's good enough to start sneaking into my recipes.
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Apr 19, 2021 22:59
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Good Soldier Svejk posted:Anyone have any recommendations for fish sauce/colatura di alici? Three Crabs  Red Boat 
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Apr 19, 2021 23:08
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red boat is the fish sauce of choice. we discuss things like this in the gbs sardine thread
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Apr 19, 2021 23:10
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The Voice of Labor posted:red boat is the fish sauce of choice. we discuss things like this in the gbs sardine thread That's a very specific thread that I didn't know existed but I am intrigued. And red boat it is.
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Apr 20, 2021 00:01
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The sardine thread has a lore deeper than most fantasy novels at this point, I wonder if that OG fisherman's eggs recipe is still in there somewhere alongside the step by step takedown of the dude who said the recipe was insane and impossible
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Apr 20, 2021 00:12
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that three crabs had been my goto I’ll have to try red boat too. I like subbing fish sauce for anchovy paste. sometimes the paste doesn’t get fully mixed up that never happens with fish sauce. I basically put it in everything.
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Apr 20, 2021 00:21
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I enjoy fish sauce in the things I've used it for but haven't yet really developed the instincts for where to use it. Unrelated, I just got a countertop steamer and it's quite fun finding out after forty-some years on this ball what vegetables actually taste like.
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Apr 20, 2021 00:29
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Yeah what's the fish sauce equivalent of saltines for just basic thing to have it with, splash or two into a mug of hot broth?
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Apr 20, 2021 00:30
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put fish sauce in anything you want to be meatier, saltier, umami-er, and that you think needs something else to make it taste better but you can't figure out what it goes in my meat marinades, pasta sauces, stews, soups, dressings, every Thai and Vietnamese recipe I make, almost anything with beef...
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Apr 20, 2021 00:37
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A 1:1:1 fish sauce:water: sugar with some sriracha is a good sauce for like egg rolls or whatever really is pretty good
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Apr 20, 2021 00:56
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yes but also :1 mustard powder
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Apr 20, 2021 00:57
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if you want some kind of fish sauce stuff to splash on whatever and that'll last forever in the fridge, just make vietnamese nuoc cham. it's a dipping sauce or salad dressing for everything: https://www.seriouseats.com/recipes/2011/09/sauced-nuoc-cham-recipe.html fish sauce, sugar, lime juice, garlic, hot peppers, water then make yourself 1000 pounds of noodle/meat/vegetable salads to bathe in it
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Apr 20, 2021 01:06
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made a porkchop with some salt
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Apr 20, 2021 01:12
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Crusty Nutsack posted:if you want some kind of fish sauce stuff to splash on whatever and that'll last forever in the fridge, just make vietnamese nuoc cham. it's a dipping sauce or salad dressing for everything: https://www.seriouseats.com/recipes/2011/09/sauced-nuoc-cham-recipe.html if you make a bunch of extra nuoc Cham, make it without the lime juice and just add some fresh lime juice to a portion right before using it
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Apr 20, 2021 01:42
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I finally got around to making stovetop macaroni and cheese with sodium citrate and holy poo poo that's some wild food science. it actually reheats better than anything I've ever gotten at a store or from a hot food case. It is super fun to turn a block of sharp cheddar and 3cups of water into a magical flavor goo with the magic of this wonderful powder. I highly recommend it.
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Apr 21, 2021 19:29
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poo poo POST MALONE posted:I finally got around to making stovetop macaroni and cheese with sodium citrate and holy poo poo that's some wild food science. it actually reheats better than anything I've ever gotten at a store or from a hot food case. yasssss now go one step further and make the sauce, then fridge it into a block. slice it, then use it on some burgs for gooey cheese that actually tastes good 
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Apr 21, 2021 19:32
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I wonder if that helps alfredo with old-rear end crystallized parmesan
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Apr 21, 2021 19:34
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whats the shelf life of sodium citrate? I've had a container for a long time
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Apr 21, 2021 19:34
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BraveUlysses posted:whats the shelf life of sodium citrate? I've had a container for a long time years. I've probably had mine for a decade and it works just fine.
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Apr 21, 2021 19:39
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As long as you keep it sealed so it can't absorb water it should last basically forever, it's stable as long as it's dry and at room temperature.
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Apr 21, 2021 19:41
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BraveUlysses posted:whats the shelf life of sodium citrate? I've had a container for a long time forever
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Apr 21, 2021 19:50
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