Recent content by stabzmcgee

  Sorry I may have misunderstood what this specific forum "Pepper I.D."  was for. I thought it was for help getting IDs with peppers.

I am only guessing here but any help with ID's is always appreciated!    

   In this recipe you use T and t for measurements. is this Tablespoon and teaspoon, respectively?

This sounds pretty good for an immediate use! I may have to try it :)  but I am assuming I would have to alter it quite a bit for a sauce I can bottle and give to friends. That is more of what I am looking for. Thank you for the reply! Tripple sec sounds like it would be super tasty with that...

I have been looking for a cranberry sauce. Care to share your recipe and notes for next time?

Hello all,    I am trying to make a sauce for use on turkey for thanksgiving. I am hoping to have high heat. I just got one of pepperbymail's mysterbox, so I have some superhots I would like to make into a tasty sauce. I have found some blueberry/raspberry recipes. but I am looking more for...

This sounds like it would be bomb on some thanksgiving turkey!  

Do you think the cooking oil is required? Did it meet the PH requirements when tested?

Is the butter required? I am trying to create a mustard bbq sauce for christmas but would want to make it early. I am still new to the sauce and bbq sauce world- so not sure how fats and oils keep. I see it is mentioned it would keep up to a month or so in an above post you made- but wondering...

Hello again!   I went through with my first fresh pepper hot sauce. I had previously made one from a kit but it was dried peppers and was kind of a mess. This one turned out a lot better.  I have an album of pictures here.     I used a recipe from Salsa lady   ​4 habaneros 1 medium carrot...

Oooh burnt orange peel sounds really good. For the mulling, do you mean just heating the vinegar and orange slices/toasted orange peels? 

Hello again-    I have my ingredients and am about to throw down on my first fresh hot sauce (as recommended by salsalady - thanks again). I have heard about making your own ORANGE vinegar. As I want to empart as much orange flavor into my sauce as possible, I was wondering about soaking white...

  That was a con for me too. I am just looking for an all in one solution as I don't have a ton of cash for the jars, fermenter lids and weights. I also enjoy the description of the item;   " Enjoy the pickling it easy. "

Hello,     I was wondering if anyone has any experience with the Lock n Lock Ferment Storage Container for their fermenting needs? If so, what do you think? I was contemplating buying this all in one option instead of jars and fermentation lids. Thanks!

SmokenFire - thank you so much for the response! you have given me a lot of good information. I really appreciate everyone's assistance! I will be posting updates as I start to make my sauce.  Thanks again- stabz