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Greetings from my snow-burried house in Connecticut, USA

greetings house snow burried connecticut ct usa hello new kalitarios

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#1 Sam & Oliver

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Posted 10 February 2013 - 03:59 PM

Greetings!

I've been lurking on this site for a while now... started making barbecue sauces last year with some great success, until one day a mustard based BBQ sauce called for habaneros diced into it and it got me on the path of pepper sauces in general.

What an addiction! And a great way to fumigate the house as well.

I have been keeping track of all my "mashes" and "sauces" in grams so I can duplicate it. I would love to be able to actually sell the stuff someday.

I'm not keen on making the 'blast your face off' type sauces, I do have a curiosity and respect for the myriad of middle heat sauces and milds, especially since you can reach a broader base than people with iron stomachs.

I can't wait to see what this site has for information. I really need to find a way to get a consistent thickness in my sauces (either too loose, they separate too far or is so thick I can't use the shaker)... and to figure out a better way to strain out the seeds after processing (even though I do a double pass in a professional kitchen strainer that catches 99% of the seeds, some still come through.

Anyway, I plan on taking at least 1 or 2 of my recipes far enough that I can sell them... starting at farmers markets and then to stores if possible.

Thanks for hosting this great website!

Attached is my best mash so far, Mash 012... perfect consistency and a deep habanero taste that matches its pungent aroma.

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  • 404894_10151270129526977_304765964_n.jpg

“Experience” is just another term for time that has passed since you figured out what not to do.

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#2 meinchoh

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Posted 10 February 2013 - 04:15 PM

:welcome: from Ohio! Hope you dig out very soon!
John 14:16-17, Hebrews 13:2

#3 HopsNBarley

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Posted 10 February 2013 - 04:19 PM

Welcome!

Getcha' pull


#4 howardsnm1

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Posted 10 February 2013 - 04:23 PM

welcome.. from virginia.. also a hab lover....

#5 Masala Mojo

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Posted 10 February 2013 - 04:38 PM

Welcome from Austin TX. Welcome "CHEAT" to this great place. Have you tried usNatural Gum Arabic in your sauces? You won't have seperation problem.
"Truth wears see through clothes.It is the lie that is covered." says MasalaMojo .O God ! Give me Chillies or give me death. MA-MO's prayer

#6 sicman

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Posted 10 February 2013 - 04:49 PM

:welcome: from florida

#7 915river

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Posted 10 February 2013 - 04:55 PM

:welcome:

#8 Sam & Oliver

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Posted 10 February 2013 - 05:07 PM

Welcome from Austin TX. Welcome "CHEAT" to this great place. Have you tried usNatural Gum Arabic in your sauces? You won't have seperation problem.


Thanks :) Also, no I have not tried it. I was afraid to add anything yet that might change the color or taste. Natural Gum Arabic?
“Experience” is just another term for time that has passed since you figured out what not to do.

#9 stickman

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Posted 10 February 2013 - 05:40 PM

Hi and welcome from western Massachusetts
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#10 slater1980

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Posted 10 February 2013 - 05:47 PM

Hi & welcome :)

#11 Sam & Oliver

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Posted 10 February 2013 - 05:51 PM

Here's how it separates:

Posted Image

I'll look into that gum. In the mean time I've got to upload everything to the media / gallery :)
“Experience” is just another term for time that has passed since you figured out what not to do.

#12 Masala Mojo

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Posted 10 February 2013 - 06:21 PM

Thanks :) Also, no I have not tried it. I was afraid to add anything yet that might change the color or taste. Natural Gum Arabic?


Yes. Edible gum is available cheap in Indian grocery stores. Try it out.It is tasteless, colorless and does not alter color of sauce in any manner. It is not an additive per say but an ingredient.

Edited by Masala Mojo, 10 February 2013 - 06:21 PM.

"Truth wears see through clothes.It is the lie that is covered." says MasalaMojo .O God ! Give me Chillies or give me death. MA-MO's prayer

#13 WalkGood

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Posted 10 February 2013 - 06:37 PM

¡Hola! and welcome from south FL Posted Image
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#14 SanPatricio

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Posted 10 February 2013 - 08:53 PM

:welcome: to THP and Greetings from the Metrolina of North Carolina!


Guar gum is a natural product from Asia that has been used in food and textiles for centuries.
It is one of the classic gums we used in textile printing and dyeing 'back in the day'.
http://www.foodaddit...s/guar-gum.html

Xanthan gum is a modified form of a sugar. An excellent thickener and suspending agent,
it is also thixotrophic, which means that when agitated by brisk stirring or shaking, the viscosity
decreases and it flows. This is a very desirable property in filling and dispensing gels and suspensions.
http://www.foodaddit...nthan-gum.html
Xanthan being a manufactured product is very consistent and is more useful today.

Edited by SanPatricio, 10 February 2013 - 08:57 PM.

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#15 tylerdodd25_92

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Posted 10 February 2013 - 08:58 PM

WELCOME FROM PA

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#16 georgej

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Posted 10 February 2013 - 11:17 PM

Welcome! From Tokyo
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#17 Darthpepper

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Posted 11 February 2013 - 02:18 AM

:welcome: from central Pennsylvania.

Damn I an drink, just become. A ofi I iCal skull brother , solid 10 hours drinking and then scull 4 berets _absoltue mess

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#18 Sam & Oliver

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Posted 11 February 2013 - 08:24 AM

Did you guys in PA luck out? I used to live in Pottstown, PA west of limerick, about 40 minutes from Philly off 422. Worked in Collegeville... I think you guys may have lucked out from this crappy storm!
“Experience” is just another term for time that has passed since you figured out what not to do.

#19 7Pod

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Posted 11 February 2013 - 10:56 AM

:welcome: from Wisconsin
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#20 PaulG

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Posted 11 February 2013 - 12:01 PM

:welcome: from the PacofocNorthWest!

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