food Travel size

anyone else bring their own hot sauce when they go somewhere? 
 
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had to slap a makeshift label on it so nobody would use it accidentally, but its my pineapple and ghost pepper hot sauce... very tasty, very hot.
 
Personally, I find powders to be a more convenient solution than sauce when I am away from home. They can be carried on a key chain, don't need refrigeration, and a little superhot powder can go a long way. I typically use smoked red bhut powder, lemon drop powder, or Joyner's Chocolate Lava, depending on the type of food and my mood.
 
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That's not what shelf stable means but yeah, most do not need it. Shelf stable actually refers to before you open it.
 
 
 
dub_sauces said:
meh, my sauces are shelf stable so i dont worry about refrigeration and if i were to bring powders to equal the flavors of my sauces i would need a dozen different powder vials. its not just heat that im bringing, its taste as well.
 
You should try better powder, in that case ...
 
I'm just sayin', that shouldn't be true ...
 
The solution is right before your eyes too ...
 
If BF sprinkles that in 'raunts, the people around the table are sneezing! :rofl: ...

 
 
dub_sauces said:
meh, my sauces are shelf stable so i dont worry about refrigeration and if i were to bring powders to equal the flavors of my sauces i would need a dozen different powder vials. its not just heat that im bringing, its taste as well.
 
 
The Hot Pepper said:
That's not what shelf stable means but yeah, most do not need it. Shelf stable actually refers to before you open it.
 
 
 
yea, what ^^^ said about shelf stable~  ;)
 
 
and for heat on the road...
 
:cough:pureevil:cough:
 
Traveling with powders is also great!!! Had one of those mini-pill keychains and used it til it broke... :(
 
salsalady said:
 
 
 
yea, what ^^^ said about shelf stable~  ;)
 
 
and for heat on the road...
 
:cough:pureevil:cough:
 
Traveling with powders is also great!!! Had one of those mini-pill keychains and used it til it broke... :(
Thank you for pointing out my incorrect use of the term shelf stable, but i was simply saying its ph is low enough that its ok out of the fridge for a few hours. Is there a better way to say that?
 
Also how do you powder the taste of something you have cooked down for hours and aged for months? Im all for powders for a dash of flavors but you cant recreate this taste in powder form.
 
dub_sauces said:
Also how do you powder the taste of something you have cooked down for hours and aged for months? Im all for powders for a dash of flavors but you cant recreate this taste in powder form.
 
Buy a dehydrator. Liquids are turned to powder all the time. That's how what grant posted is made... you can try to powder your sauce or powder separate ingredients like tomatoes, peppers, worcestershire, soy sauce, lime juice, etc. You can also buy acetic acid which is vinegar powder minus the water obviously to add that hot sauce tang. You'll need a good blender too. It will dry in a sheet, break it up, pulverize. Best not to add sugars to any drying liquids imo, add sugar to the final dry blend if needed.
 
The Hot Pepper said:
 
Buy a dehydrator. Liquids are turned to powder all the time. That's how what grant posted is made... you can try to powder your sauce or powder separate ingredients like tomatoes, peppers, worcestershire, soy sauce, lime juice, etc. You can also buy acetic acid which is vinegar powder minus the water obviously to add that hot sauce tang. You'll need a good blender too. It will dry in a sheet, break it up, pulverize. Best not to add sugars to any drying liquids imo, add sugar to the final dry blend if needed.
Meh, too much extra work. Liquid is better imo
 
If you aren't traveling where you have to worry about the stoopit 2 ounce rule....just take the bottle of your favorite sauce with you or use those small alkeehaul bottles and fill them with your favorite sauce. 
 
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