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#21 The Hot Pepper

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Posted 09 October 2017 - 07:18 PM

+1 on rice wine.

 

The rest sounds good. I could see some onion too... with apples and cherries and not trying to tip it to a sweet sauce... with garlic and vinegar, will help keep savory and actually add to the "bulk white mass" you are after.



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#22 The Hot Pepper

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Posted 09 October 2017 - 07:24 PM

You said onion :lol:

 

So GOOD TO GO! ;)



#23 D3monic

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Posted 09 October 2017 - 07:28 PM

You said onion :lol:

 

So GOOD TO GO! ;)

 

Got onion and garlic roasting in the oven now. Smells killer


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#24 D3monic

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Posted 09 October 2017 - 07:59 PM

I think that should be more than enough. Wife found some yellow tomatoes so I threw two in

 

FVLQjyG.jpg

 

Still a lot of white bhut left

 

JpdFQZI.jpg


Edited by D3monic, 09 October 2017 - 08:00 PM.

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#25 D3monic

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Posted 09 October 2017 - 11:05 PM

VxTwnDa.jpg

 

IW5M5Sp.jpg

 

peShNg1.jpg

 

FEKKvX8.jpg


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#26 D3monic

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Posted 09 October 2017 - 11:21 PM

I forgot I wanted to use ginger in this sauce. Would of been good. I'll have to include it in my next sauce


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#27 MikeUSMC

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Posted 10 October 2017 - 07:44 AM

Still a lot of white bhut left

They make a killer smoked powder. Or maybe do another sauce (fermented ;) ) with some apples (or pears), parsnips, onion, ginger, garlic, white wine (pinot) and white sugar.

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#28 D3monic

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Posted 10 October 2017 - 10:15 AM

Sounds good, I agree they do make a good powder. I got some that's plum smoked and some apple

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#29 D3monic

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Posted 10 October 2017 - 08:00 PM

Batch of Jerky with Cherry Smoked El Scorponero

 

bHKPMQJ.jpg

 

A little bit for my boss

 

ezVv65H.jpg

 

Making a batch of asian zing sauce. Enough sugar to make you go into a diabetic coma

 

mjPDniv.jpg

 

5jKUcjH.jpg

 

LzPjljO.jpg

 

Pmd7lZg.jpg

 

Smoked Chicken Legs, one's on the right are all Asian Zing

 

o9n2AgP.jpg


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#30 D3monic

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Posted 10 October 2017 - 08:09 PM

I need a more affordable label option. Those avery self laminating ones are rather expensive. Average out to $1 each. 


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#31 The Hot Pepper

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Posted 10 October 2017 - 08:13 PM

Why you putting preservatives like sodium bisulfte? 



#32 D3monic

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Posted 10 October 2017 - 08:19 PM

Why you putting preservatives like sodium bisulfte? 

 

It's in the garlic chili sauce I used so I listed it. 

 

b8c347f7-4d7f-4a39-ab21-b87f6bd26335_1.c

 

it has that, soy sauce, fresh ginger, fresh garlic, orange thai, white thai, plum smoked thai, sugar, rice vinegar 


Edited by D3monic, 10 October 2017 - 08:20 PM.

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#33 tctenten

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Posted 10 October 2017 - 08:27 PM

I need a more affordable label option. Those avery self laminating ones are rather expensive. Average out to $1 each. 

These are great IMO. They really are waterproof.

https://www.onlinela...WJ.htm?src=mp-6

Edited by tctenten, 10 October 2017 - 08:28 PM.


#34 D3monic

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Posted 10 October 2017 - 08:31 PM

These are great IMO. They really are waterproof.

https://www.onlinela...WJ.htm?src=mp-6

 

Nice, once work gets the new printer i'll have to order those. Do all my printing at work after hours lol. 


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#35 D3monic

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Posted 19 October 2017 - 05:05 PM

making a batch of El Scorponero sauce before we head to the haunted house

 

Smoking over cherry with some onions, garlic, ginger and carrots

 

WcO3mR1.jpg

 

also going into it are some sun sugar cherry tomatoes and a handful of wild brazil. 

 

wcGUVHL.jpg

 


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#36 D3monic

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Posted 19 October 2017 - 05:48 PM

gQgSugM.jpg


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#37 D3monic

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Posted 19 October 2017 - 06:14 PM

Mmm looks like baby food. Was hoping for more black roasted bits but they disappeared 

 

IKFYBw3.jpg


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#38 D3monic

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Posted 19 October 2017 - 06:17 PM

3.9 ph call it good or a lil more vinegar? can't taste any vinegar in the sauce as it stands


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#39 D3monic

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Posted 19 October 2017 - 07:16 PM

having some on a portillos italian beef. Pretty good, needs some time to marinade. Should of fermented this batch first. 

 

EVlDyzd.jpg


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#40 ThatBlondGuy101

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Posted 19 October 2017 - 07:21 PM

YUM!!!!!!!!!!!

 

:dance:  :metal:


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