Recent content by Drifty

  How does it go in sauces, what kind of flavour does it impart?   I am thinking I make the same base sauce paste again, then split into 3 or 4 for adding different vinegars to work out the best one

El Yucateco's Kutbil-ik sauce is a fav of mine, there's just something about the mix of spices that I like. I wanted to make my own version, one that is even better and one that I can ramp up the heat in with some superhots.   On the bottle they list these as the ingredients - Habanero Pepper...

  It's a wonderful thing, just like anything with cooking something of your own. Making it taste OK is one thing but making it taste as you intended is what it love the most.   That being said, today was a fail, well not fail but I did not achieve.   The intention was to make something along the...

It's been a little while since I've had any time to even contemplate making a sauce but luckily I had today off so thought best to get cracking fine tuning a sauce that I have made a few times before.   What I wanted was a sauce that needed to be big bold and quite zingy but also be a habanero...

Looks great, the vibrancy of the orange is awesome   What was the colour of the blueberry & moruga before processing? Mine is such a deep purple I hope it retains as much of that as possible.

  The potato trick is so handy, works in just about anything unless it is a clear soup or similar as it gets cloudy. You can then clarify it as you would a stock/broth but that requires a bit more effort.   I'm now just waiting on my bottles to arrive so I can process a few more.   The season is...

  http://www.genuineideas.com/ArticlesIndex/potatosponge.html     The potatoes suck up some of the salt when they are cooked in the sauce, can be repeated a number of times as long as you have enough liquid in there.   I've used it many times in the past cooking a multitude of things, works...

Had a day off and one of the things planned was to process one of the ferments. From the first round of ferments I had 2 of the Thai Bird's Eye batches so I used one of those. It was 6 weeks old and still had activity going which is pretty cool.     Not a single trace of any kind of yeast...

So the elusive Hot BBQ sauce is still elusive, I have had many tries and none are what I am after.   I still have a while until I need bottles and I doubt I'd even find any Kinnie that easy, or be able to drink enough to reuse the bottles so I will be buying some it seems.   For labels I have...

  That is good to know, just from reading all the posts with strawberry this, mango that I had a look at what was in the fridge, and this is what I threw together!

Thanks, It is definitely addictive, I just want to make more and more.   I came home on Tuesday with still a small amount of superhots left, so I decided to just throw something together and see.   70g of Trinidad Moruga Scorpions 30g of Mix of Reaper, Infinity & Spanish Naga 15g Garlic 100g...

Hey SR,   Been watching your slog over the last couple of months and I am going to have to give your barbie-q a bit of a go as I've never been able to get a bbq sauce quite right.   Seeing as you're in Aus did you ever find a reliable source for bottles? The best I have found are these guys...

Looks like a lot of fun, nice job.   I've done similar with teaching how to make Thai Curry pastes, always great to meet people who are enthusiastic about the same things you are.

  They are definitely similar, both rhizomes but it's hard to explain exactly. I find galangal has a more peppery edge to it, a bit more mellow overall and it is a lot more fibrous than ginger. Ginger has more of a zing to it, pungent and very full on.   I do a LOT of Thai cooking and all the...

I did say I would have an update, it's now 4 weeks since I started and all is going well, my sauerkraut and kimchi (which lasted only a week) are awesome and the chilli ferments are still moving along, albeit at a much slower rate.   I still find I need to burp the jars every few days and oh my...