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#1598999 where to buy peppers

Posted by SmokenFire on Yesterday, 07:18 PM in Welcome!

thank you any idea on where i can buy red long hots and red cherry peppers

 

 

Welcome to THP.  You might try our forum ads section where members buy/sell/trade all things pepper related.  It's pretty late in the season, but you also might want to check our vendors vault to see if perhaps any vendor still has pods to sell.

 

edit:  I see that you're from New York - there should be plenty of shops selling such peppers so I'd also suggest calling around.  




#1598641 Secret Satan 2018

Posted by SmokenFire on 16 December 2018 - 11:47 AM in Hot Talk

Yay my secret satan arrived!!  Gift wrapped and everything!  (classy eh?)

 

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unboxed (cause I ain't waitin for the greatness)!

 

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Haven't tried Year of the Dog yet, heard it's fantastic.  Haven't ever had Drekker Brewing, LOVE double IPAs.  The maddog reaper puree scares the snot out of me, and will go into large (extra large) batches of chili, etc over the next year (or two!).  The chokecherry jam is a fantastic idea - we've got a nero eronia growing out back and I've only made syrup from the berries to treat coughs and such - can't wait to try it on some roast pork.  

 

And then - could it be - a FRESH rocoto?  In December?  Wow!  That's going into something this week.  :)

 

The day this arrived was not a pleasant one - lots of drama with family and work - so to get home and open this box was super cool for me.  I'm grateful for this forum and it's awesome members.  Stettoman you rocked this box!!  Thank you so much!!  

 

:)




#1598044 SnF's Feastival!

Posted by SmokenFire on 13 December 2018 - 12:51 PM in Cooking With Fire!

Can I come?

 

Hell yes!  




#1597946 SnF's Feastival!

Posted by SmokenFire on 12 December 2018 - 08:44 PM in Cooking With Fire!

I love your cooking SnF! Well done sir!

 

Can't wait to host you, cj  & hogleg for a summer shindig!   :)




#1597857 Make your best taco.

Posted by SmokenFire on 12 December 2018 - 02:31 PM in Cooking With Fire!

ground beef on one side, chicken on the other.

 

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can't decide which angle is better.

 

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#1597626 SnF's Feastival!

Posted by SmokenFire on 11 December 2018 - 02:12 PM in Cooking With Fire!

Fried perch, crinkle cuts, beans from our garden, homemade garlic hab aioli.

 

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No ranch dressing needed.  ;)




#1597613 MikeUSMC's Ferments (pic heavy)

Posted by SmokenFire on 11 December 2018 - 12:09 PM in Hot Sauce Making

How did the Toro Verde come out Mike?  It's got a great color.  :)




#1597612 Looking for shrink bands

Posted by SmokenFire on 11 December 2018 - 12:08 PM in Hot Sauce Making

I too would like to get in on some of this hot shrink bank action!  Will send you a pm when I get the time.  :)




#1597611 Made some hot sauce...

Posted by SmokenFire on 11 December 2018 - 12:05 PM in Hot Sauce Making

Thanks for the responses so far!
 

Yeah, the color came out gorgeous! My previous sauce (affectionately known as "sauce #2") was made with fresnos and some thai chilis.
 

I had seen the food mill recommendation elsewhere on the forum (probably from you!  :P ). I guess I don't quite get it... is the food mill just an alternative to straining, which leaves more fibers/pulp in the sauce (and thus volume), or is it actually used to break down the pulp/fibers further (and how could it possibly be better at that than my new shiny Ninja!?)

 

> Yes a food mill will get more of your mash than the strainer.  Faster too.
 

... y'know, I hadn't even considered freezing peppers. I do have a mostly empty chest freezer down in the basement... Does freezing the peppers have any noticeable impact on their flavor/texture/heat level?

 

> Freezing does nothing to the flavor or heat level.  It does however destroy the cell walls meaning that thawed hot peppers are mushy and not for fresh eating.  They can be used in recipes no problem though, so long as you're not looking for the crunch of fresh peppers.  For sauce making freezing is ideal.  I contract with a couple local farmers to grow pods for me, which means that I get floored with volume every August/September.  I wouldn't be able to make enough sauce in that short time so that chest freezer fulla peppers in the garage is a godsend.
 

I was totally picturing a "heat tunnel", as my shrink band inconsistencies seemed to stem from shrinking only one part of the band at a time. Didn't realize they were a real thing! And point taken about the "importance" of the shrink band... definitely not a high priority compared to quality/texture/literally almost everything else lol. I did hear about a boiling water dip for the shrink band... seems like it would be tricky to keep the band in place while dipping. Anyone have any insight into this?

 

> I have read someone here on the forum doing the hot water dip but I don't recall the poster's name or method.  I use the heat gun and the mottled or 'not quite perfect' seals are fine with me.  
 

We are in complete agreement! Slowly getting all the wheels turning.  :)

A couple more questions...
Many hot sauces have "water" listed as the first ingredient... are they actually adding water, or is it the combined water content from the ingredients?

 

>  Hot sauce makers usually add some water to the product.  

 

Any special considerations when using honey as an ingredient and hot-filling?

 

>  No special considerations food safety wise, other than honey is amazing and a great ingredient to balance hot sauces.

Any advice related to the recipe I posted above? Vinegar:pepper ratio?

 

> The recipe as posted above is pretty spot on, though I use about twice that amount of vinegar when I'm going for a Louisiana style pepper sauce.  Stuff like that is personal preference imo, though I do advise you to get the pH meter fixed or replaced asap just to make sure you're at safe acidity levels.  

 

Hope this helps, and keep on making sauce!!  :)




#1597607 The Pescetarian

Posted by SmokenFire on 11 December 2018 - 11:47 AM in Cooking With Fire!

Cioppino, it's what's for dinner....

 

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:)

 

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#1597515 Perfect Bacon. VOTE!

Posted by SmokenFire on 10 December 2018 - 07:45 PM in Cooking With Fire!

oysters that aren't mammal testicles are gifts from the sea.  Especially when cooked in the half shell with parsley, spinach, cheese and a bit of chopped bacon!  

 

But I usually eat em raw.  ;)




#1597395 Perfect Bacon. VOTE!

Posted by SmokenFire on 09 December 2018 - 08:34 PM in Cooking With Fire!

 

So................... pick a number!!!!!!!!!!!!!!!!!!!!!! :lol:

 

My vote is tallied above.  I'm with #4.  :)




#1597382 Newbie needs help

Posted by SmokenFire on 09 December 2018 - 08:04 PM in Growing Other

If I had to grow only 5 chiles for the rest of my life they would be:

 

Bahamian Goat

 

Chocolate Habanero

 

Fish Pepper

 

Aleppo

 

Numex Big Jim

 

The baja goat and choc hab are hot enough for my tastes, and pretty much all are daily/weekly use in our household.  :)




#1597381 Perfect Bacon. VOTE!

Posted by SmokenFire on 09 December 2018 - 07:59 PM in Cooking With Fire!

For the love of all that is porky cook your bacon in the oven people!!!!

 

Preferably on a rack, but even that isn't as important as the cooking in the oven part.  The fat renders and you get consistently excellent results in the 3-5 range depending on how you like it.

 

The bacon is fully done, with crisp edges and a bit of chew.  Like god herself intended.  ;)




#1597193 Omelets

Posted by SmokenFire on 08 December 2018 - 01:11 PM in Cooking With Fire!

Mushroom, onion, fish pepper & american cheese.  Plus a little rocket sauce.  :)

 

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#1597086 SnF's Feastival!

Posted by SmokenFire on 07 December 2018 - 05:01 PM in Cooking With Fire!

Made some chicken tortilla soup to help ward off the cold weather lately.  Polished it off today with a reuben sammy and some homemade spicy garlic dill pickles.

 

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That's homemade sauerkraut on the sandwich too!  :)

 

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Soup was exactly as I like it; a rich, spicy broth chock full of vegetables & beans.

 

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#1596790 Barbershop Thai pepper

Posted by SmokenFire on 05 December 2018 - 09:17 PM in Hot Pepper Talk

Those old barber shops. Back when I was young we would sit for a handelbar mustache ride as we got our hair cut while getting stuffed with a pepper. If only I could turn back time.

 

 

sicman said it perfectly.  stuff gets passed around the barbershop without regard to open pollination or precedent.  grow em out and delight in the spoils of that neighborhood sharing.  ;)




#1596789 Greetings from Oklahoma

Posted by SmokenFire on 05 December 2018 - 09:15 PM in Welcome!

Welcome!  :)   You came to the right place.  




#1596507 Bev from MD

Posted by SmokenFire on 04 December 2018 - 09:55 AM in Welcome!

Welcome!  :)




#1596144 Hello Juanda hot sauce is in town

Posted by SmokenFire on 02 December 2018 - 12:43 PM in Welcome!

Welcome!  :)




#1595643 Ferment continues to just not taste like anything

Posted by SmokenFire on 28 November 2018 - 09:04 PM in Hot Sauce Making

Okay!  Here's what I'm thinking - 

 

Don't know total amount of brine ratio to ingredients, which is important but also less important than your statement of blending without the brine.  That brine is full of flavor and should be kept in every batch you do - that's the reason you fermented it.  ;)  That aside, it doesn't appear there is really enough citric acid to inhibit the ferment if the brine/ingredients are bubbling early on.  Seems likely a seasoning or 'balance' issue with final taste.  Consider your finished ferment as a "base sauce".  It might taste great right out of the jar, or far more often it might need some adjustments to get the sauce right.  Play around adding a touch more of salt or a bit of sweet or sour, etc to bring out the flavors of your base ferment ingredients. 

 

It's awesome that you're fermenting!  You will get the hang of it in time.  

 

 

   




#1595640 Hi a newbie here from Philippines

Posted by SmokenFire on 28 November 2018 - 08:48 PM in Welcome!

Welcome from Chicago!  :)

 

Sorry I cannot help with the pepper ID.  




#1595638 Ferment continues to just not taste like anything

Posted by SmokenFire on 28 November 2018 - 08:44 PM in Hot Sauce Making

3 weeks is a short time but still viable depending on what you're going for.  After 3 weeks you can certainly get a hoy fung type sriracha sauce, so I'm wondering what exactly is going into your ferment to start.  You should also consider what type of flavor or direction you're wanting the sauce to take as you jar these up.  Without a full list of ingredients it's hard to provide feedback.  Let me know what's in the batches and ratios as close as you can describe and I'll put the thought sauce projection machine into motion.  

 

;)




#1595440 Secret Satan 2018

Posted by SmokenFire on 27 November 2018 - 07:28 PM in Hot Talk

I'm in.  USA.

 

Also willing to send international if needed.  :)




#1595400 Hi from Indiana

Posted by SmokenFire on 27 November 2018 - 05:07 PM in Welcome!

Welcome!  :)