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#1 facultyoffood

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Posted 07 May 2015 - 02:18 AM

Greetings everyone! My name is Jonathan - and I am currently a student studying at the University of British Columbia @ Vancouver, BC. 

I just signed up to this forum today! I have recently developed a HUGE interest in hot sauces - notably due to their ability to add flavor and increase the metabolic processes of the body ( up bmr via temperature ) 

for fitness related goals ( weight loss )

I also have a hobby of molecular gastronomy; with the use of filtration tools / sous vide machines to create exceptional food and sauces for my own personal use.

I joined this forum to gain a better knowledge regarding hot sauces and their effects!

Feel free to reply to this thread if you're into that kinda stuff as well.

Cheers!
Jonathan



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#2 queequeg152

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Posted 07 May 2015 - 02:48 AM

what do you study.



#3 tsurrie

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Posted 07 May 2015 - 02:57 AM

Welcome!

#4 moruga welder

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Posted 07 May 2015 - 04:57 AM

:welcome:



#5 Alchymystic

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Posted 07 May 2015 - 04:57 AM

Hi Jonathan,  :welcome: to the THP forums from South Carolina!!.. - you'll definitely want to check out the hot sauce making sub-forum.



#6 sicman

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Posted 07 May 2015 - 05:08 AM

Welcome

#7 tctenten

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Posted 07 May 2015 - 05:31 AM

Welcome to THP

#8 ErolDude

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Posted 07 May 2015 - 07:23 AM

Welcome man  :welcome:


I ate the reaper raw, My anal is on fire!!!!! I ate the reaper to be the species. I put it in the burger meat, and chopped on the raw top. I eated it, and the anal is on fire!!! and the anal mouth."I want to put my anus sickle. Hot fire mouth makes me very hot. I'm glad someone else has a passion for anal pounding heat"


#9 Nulle

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Posted 07 May 2015 - 10:51 AM

:welcome: from Denmark



#10 robbyjoe01

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Posted 07 May 2015 - 11:54 AM

Welcome from Wichita, KS

#11 facultyoffood

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Posted 07 May 2015 - 03:08 PM

what do you study.

 

I study Kinesiology ( Human Kinetics ) - why I love fitness and health!

and a minor in commerce



#12 mpicante

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Posted 07 May 2015 - 04:56 PM

Hello and welcome

#13 Spicymon

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Posted 07 May 2015 - 07:28 PM

:welcome: to THP Jonathan! 



#14 grantmichaels

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Posted 07 May 2015 - 10:30 PM

Greetings everyone! My name is Jonathan - and I am currently a student studying at the University of British Columbia @ Vancouver, BC. 

I just signed up to this forum today! I have recently developed a HUGE interest in hot sauces - notably due to their ability to add flavor and increase the metabolic processes of the body ( up bmr via temperature ) 

for fitness related goals ( weight loss )

I also have a hobby of molecular gastronomy; with the use of filtration tools / sous vide machines to create exceptional food and sauces for my own personal use.

I joined this forum to gain a better knowledge regarding hot sauces and their effects!

Feel free to reply to this thread if you're into that kinda stuff as well.

Cheers!
Jonathan

 

I'm down ...

 

I HIGHLY suggest reverse-searing anything you post from the sous vide ;)

 

#protip


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#15 facultyoffood

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Posted 08 May 2015 - 03:36 PM

 

I'm down ...

 

I HIGHLY suggest reverse-searing anything you post from the sous vide ;)

 

#protip

 

Reverse Searing? Do you mean pre-searing?

I was planning to cook my mash in sous vide ;)



#16 grantmichaels

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Posted 08 May 2015 - 04:14 PM

 

Reverse Searing? Do you mean pre-searing?

I was planning to cook my mash in sous vide ;)

 

Just never show anything slimy from the sous vide here ... sage advice.

 

Why not sparge, too?

 

http://thehotpepper....brew/?p=1154684


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#17 Bumper

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Posted 08 May 2015 - 05:27 PM

Welcome buddy!



#18 DEFCON Creator

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Posted 09 May 2015 - 04:43 AM

Greetings from Defcon HQ...


64 International Awards since 2006 for best Wing Sauces and Horseradish products! Arm yourself with DEFCON, and blow your guests away! www.DEFCONsauces.com. Future Rulers of Earth


#19 grantmichaels

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Posted 09 May 2015 - 11:33 AM

 

Reverse Searing? Do you mean pre-searing?

I was planning to cook my mash in sous vide ;)

 

Reverse-searing, as in, searing at the end - after the sous vide.

 

I first got my SVS like 4-5 yrs ago and I shared some ribs, and short-ribs  that came out of the bag traditionally slimy and folks never really recovered ...


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#20 Trident chilli

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Posted 10 May 2015 - 12:24 PM

Hello and welcome Jonathan from the UK




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