pepper infused vinegar
- Thread starter Dyce51
- Start date
AlabamaJack
Extreme Member
What you all are talking about (the pepper infused vinegar) is what my grandmother made from fresh tabascos on the farm in Mississippi in the 40's-50's. It was made for one simple purpose.....to put on turnip greens, kale, mustard greens....any leafy green veggie.
We called it simply "Pepper Sauce". A lot of southern eateries keep a bottle on the table.
We called it simply "Pepper Sauce". A lot of southern eateries keep a bottle on the table.
Yeah, Trappey's had had a sprinkle bottle filled with some kind of small tobasco like pepper and vinegar. They have been around for at least 15 years.
Heatdoes not transfer very efficiently in vinegar. It does transfer amazingly well in beer.
P.S. You make me laugh Canuck. You are the only one here who can carry on a conversation with yourself!
P.P.S. I found the comment in question to be in pretty poor taste. Pun intended.
Heatdoes not transfer very efficiently in vinegar. It does transfer amazingly well in beer.
P.S. You make me laugh Canuck. You are the only one here who can carry on a conversation with yourself!
P.P.S. I found the comment in question to be in pretty poor taste. Pun intended.
whats he talking about..both of us are sane here.lolcheezydemon said:
I keep seeing the name of this topic and keep thinking about "Tabasco" and "Frank's Red Hot"......ha!
That's what the vocies keep telling me!
Canuk Pepperhead said:
That's what the vocies keep telling me!
http://www.latinmerchant.com/productdetail.asp?ProductID=P0026
http://www.latinmerchant.com/productdetail.asp?ProductID=P0026
Here are 2 of the same link (so both Canucks can click on them)
I don't know what they do to package it, and there is no list of ingredients, but I know for a fact that thousands of restaraunts along coastal regions leave them unrefridgerated and out on the tables for months. I have to assume that botulism isn't a problem.
http://www.latinmerchant.com/productdetail.asp?ProductID=P0026
Here are 2 of the same link (so both Canucks can click on them)
I don't know what they do to package it, and there is no list of ingredients, but I know for a fact that thousands of restaraunts along coastal regions leave them unrefridgerated and out on the tables for months. I have to assume that botulism isn't a problem.
lol thx from the both of us for the links hehehe
next time in the city ill have to see if I can find some of those
next time in the city ill have to see if I can find some of those
staffing said:
when soaking in the peppers and spices throw in a bunch of peppercorns
AlabamaJack
Extreme Member
If you halve some of the peppers when filling the bottle before filling with boiling vinegar and a couple of cloves of garlic, you will get better diffusion.
Heres an idea...Take a piece of 100% cotton bed sheet, chop chop a bunch of tabasco's and add the cloves of garlic to this along with a few pepper corns...tie it into a sack. Try and layer the peppers around it so from the outside of the jar all you see is peppers...fill with hot boiling vinegar, then seal.
Heres an idea...Take a piece of 100% cotton bed sheet, chop chop a bunch of tabasco's and add the cloves of garlic to this along with a few pepper corns...tie it into a sack. Try and layer the peppers around it so from the outside of the jar all you see is peppers...fill with hot boiling vinegar, then seal.
nice I never thought of that approach thx AJ
Hey Canuck, I hate to mention it....but.....
Your other personality has taken to compulsively editing your posts rather than just answering your posts.(he must have heard that I am on to him!)
Just my $.02, but you might just want to sit him down and have a fairly stern talk with yourself.
Just thought you should know!
Your other personality has taken to compulsively editing your posts rather than just answering your posts.(he must have heard that I am on to him!)
Just my $.02, but you might just want to sit him down and have a fairly stern talk with yourself.
Just thought you should know!