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COOL CORN posted:Folks, what are some good foods to put hot sauce on for people who don't eat meat? I know about eggs, and burritos of course, but I feel like there's gotta be something to get the same je ne sais quoi as a hot-sauce-laden wing. Cut cauliflower florets deep fried until crispy are great; there are a bunch of Indian/Chinese recipes for them with varying sauces but I don't see why you couldn't do a butter-and-Frank's (or your preferred hotter sauce) wing-style preparation.
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# ¿ Sep 25, 2017 02:43 |
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# ¿ Apr 17, 2024 21:53 |
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C-Euro posted:Does the butter separate out? I want something that will keep for a while if possible. Buffalo sauce (in Buffalo) is literally just Frank's Red Hot + melted butter, mixed in whatever ratio corresponds to the heat level you like, with optional splash of vinegar. In your case, I'd just mix your home-fermented mash with melted butter until you get the right heat level (3:1 is a good starting point ratio with Frank's, if that helps), then add vinegar if it's not sour enough. I'd also make sure the mash had been thoroughly blended, and maybe strained also; chunky buffalo sauce sounds wrong. Because it has a bunch of butter, no Buffalo sauce recipe is really going to keep well at room temperature (barring industrial processing I guess). You might be able to stuff a jar in the back of your fridge and keep it for a while that way, but everyone I know just mixes up the amount they need when they're cooking. It is just mixing 2 or 3 ingredients together, after all.
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# ¿ Oct 8, 2017 21:32 |
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The only pacakaged sauce I can think of that looks like that is El Yucateco Kutbil-Ik. It is pretty drat hot and also delicious. Could that be right?
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# ¿ Jan 13, 2018 19:49 |
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Shouldn’t be, but you could also get it going with just peppers and drop the garlic in when the mash is already fizzing if you’re worried about it. (Garlic isn’t any more of a botulism source than anything else that isn’t acid/salty enough to kill botulinum—it was just a common organic/possibly dirty thing to put in olive oil, so it caused problems that got a lot of press.)
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# ¿ Jun 17, 2019 19:26 |
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Generally speaking, molds that are any color other than white are spoilage. Smelling good is a good sign, and the hazy film is probably fine, but if there was a significant amount of blue/black mold, I'd toss it, and I'm pretty lax about these things...
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# ¿ Oct 12, 2019 16:13 |