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#441 Masher

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Posted 03 December 2018 - 08:34 PM

 
This is not a sales area and he stated he is not legal to sell so please do not do business like this thanks.


Sorry about that...didnt think of it as business but I understand.

Wont happen again.

#442 MikeUSMC

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Posted 12 December 2018 - 07:03 PM

Ok, D3monic, sorry for the delayed feedback, man, but here you go:

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El Scorponero Steak Sauce:

Aroma:
Smells like a "traditional" steak sauce (very pleasing) but a lot sweeter. Slightly reminiscent of a sweet BBQ sauce, with a hint of balsamic vinegar in there too, with some raisins

Consistency:
For what I think of when it comes to a steak sauce, it's absolutely perfect. Same consistency as "A1"

Taste:
"Worcestershire-y" and raisiny, with a lot of sweetness upfront. I absolutely love the combination of the balsamic and O.J. in here (doesn't sound like that would work well on paper, but definitely does!). I'm also tasting molasses, which isn't in the ingredients list, with a touch of the Dijon mustard in the background. There are a LOT of flavors going on in here, that all compliment each other very nicely

Heat:
None detectable to me, although I've spent all morning taste testing 5 different sauces, lol. I do understand that this is marketed as a "steak sauce," not a "hot sauce," but with El Scorponero peppers and horseradish in the ingredients list, I was expecting more of a "punch." That's not necessarily a bad thing in a steak sauce

Overall:
I really enjoyed this sauce, and I think it would go great on burgers, steak, etc. (just like It's marketed for). Would be slammin' on grilled pork chops too. If I had one criticism of this sauce (Test Batch #1), it would be to dial back the O.J., just a touch, although that balsamic/O.J. combo IS off the hook! I bet you that this sauce would make a great "binder" for a dry rub to stick to, on some smoked ribs :)

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Sweet Thai (batch # ?)

Aroma:
Very similar to Sriracha, but much, much sweeter

Consistency:
Thick and syrupy, like a glaze you'd use in grilling/smoking. Lots of seeds and pepper chunks suspended in the sticky, syrupy goodness, lol

Taste:
Sweet out of the gate, followed by a nice, garlicky Sriracha-esque flavor that gets slowly pushed aside and replaced with ginger and soy. I'm loving how strong the ginger is in this batch

Heat:
Upper end of the Low heat scale (?), if that makes any sense. Very "family friendly"

Overall:
I love this stuff. Loved the first batch D3 sent me too. I almost killed that bottle the day I opened it! Sorry this review is so short, but I'm not really sure what else to say, haha. It's a bottle jam-packed with sweet, garlicky, peppery Heaven! I freakin' love it. Put this stuff on (literally) anything fried, Asian food (egg rolls and crab Rangoon!), ice cream, cheesecake, whatever. Stuff is bangin'.

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Voodoo Priest (batch # 2?)

Aroma:
Initial aroma of Scotch Bonnets, ginger, and a hint of mustard, followed by a "smokiness" then garlic. Touch of sweetness on the nose too, and a mild hint of mango and the golden raisins. I can literally smell the entire ingredients list, minus the carrots. Pineapple aroma is very faint

Consistency:
Thick and chunky, with bits and pieces of peppers and fruits and veggies in there, with a few black "specks" throughout the bottle (I'm assuming they're the roasted garlic and onion). Similar consistency to applesauce

Taste:
(in order) Pineapple, Bonnets, garlic, roasted onion, ginger, then raisins, and finishes with a great mango flavor at the very end

Heat:
2 second delay before this sauce punches the very back of my throat, lol. Then it works its way forward to the back and sides of my tongue. Definitely upper medium heat (low-end high heat for a non-chilehead), but not as hot as the first batch was. If I'm not mistaken, the previous batch had 7 Pot peppers in it. This batch still got my brow sweating, just a tad ;) 15 minutes later, it feels like someone open hand slapped my tongue with some sandpaper :rofl:

Overall:
Very tasty sauce, and pork carñitas tacos immediately come to mind. My one criticism would be to leave it in the blender for a couple more minutes to give it a more "silky" mouthfeel. Chewing on those chunks of peppers just wasn't that enjoyable (to me), but I was eating it straight from a spoon. I'm sure you probably wouldn't notice, after you put it on food (like it's meant to be eaten, lol), but that's just my personal preference



Thanks again for sharing, D3, and sorry it took so long to get back to you with this feedback. Keep up the great work, bro! Thanks again!
:cheers:

Edited by MikeUSMC, 13 December 2018 - 08:13 AM.

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#443 Walchit

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Posted 13 December 2018 - 06:17 AM

I didn't even notice the ginger in the sweet Thai.

Nice reviews Mike! I keep forgetting I have that steak sauce, I got a bottle from salsa lady too that I keep forgetting to give a second try.

#444 D3monic

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Posted 13 December 2018 - 07:03 AM

Awesome, thanks for the feedback. My latest batch of sweet thai I ran through the food mill to get all the seeds out. Unfortunately I used a stick blender to chop up a bunch of thai peppers and ended up with some gritty bits of seed. Ruined my intent with this batch. Still tastes great though.

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#445 Masher

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Posted 17 December 2018 - 05:37 PM

Fridge had an opening for a new bottle....I've been looking at this one for several months now.

Finally opened up that bottle of "extra hot verse sauce"20181217_142343.jpg


Pretty good heat, tomatillo comes out first then the serannos leap out almost immediately.

Then the burners kick in and I get a roasted HEAT begin to take over the taste buds.

I just tried it on Scotch Eggs.

Excellent condiment sauce...a thicker sauce.

Have to really shake the bottle to dispense. Probably a good thing.

I like the flavor....the hogsweed is a gut warmer for sure.


Nice sauce, color, consistency and flavor.

Little dab will do ya.

Thanks again :cheers:

#446 MikeUSMC

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Posted 01 January 2019 - 09:03 PM

NOM NOM NOM NOM!!!!

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After one (shrimp) egg roll :rofl:
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I love this stuff, D3 :cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#447 Walchit

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Posted 01 January 2019 - 09:13 PM

I put some on pizza the other day lol.

#448 wiriwiri

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Posted 02 January 2019 - 03:14 PM

I used  my sauce(s) for the holidays & was  glad I did we had NY strip roast for Xmas & Chinese take away to try them on.

My feedback . Sorry for the delay.

 

El Scorponero Steak Sauce:  citricy/vinegar& worchestershire sauce ingredients  all add  up to a good tangy sauce with mild sweetness.

Great on  steak and would be good on burgers.I plan on trying it on some of those Indian savory type stuff I make also.

Samosas  come to mind also. Good for all  no concern about heat really as its mild.

 

Sweet Thai: Tried on an eggroll,did not disappoint..it's sweet alright   with hints of ginger/soy sauce/garlic with subtle smokiness.

nice  consistency easily spread ...would be good on chicken nuggets/wings/and even  pot stickers.

This is a great "STARTER' sauce to Introduce someone to  a bit of  heat...I like this a lot.

 

Voodoo Priest:  HOLY(pun) Moly  this one packs a bit of a punch but I really like it...not very  hot in Chilihead  terms but does linger on the tongue.

The blend of mango/pineapple/onions  with a bit of raisin& vinegar gives this sauce a good kick...its thick so watch your pour,mabye

a bit of thinning out would help.

As we all know you can't wrong with bonnets in your sauce..my favorite of the 3. ;)

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Edited by wiriwiri, 02 January 2019 - 03:15 PM.

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#449 MikeUSMC

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Posted 06 January 2019 - 02:07 PM

Stay tuned, D3 :)

http://thehotpepper....oker/?p=1603454
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#450 WarrantMan

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Posted 06 January 2019 - 06:57 PM

I'm still sitting on a D3 stash. Haven't forgotten, just like to show'em off for a while before cracking them open, looks great in my collection! But in keeping with my 2019 resolution of not procrastinating ;) , I will, within the next week or so, let'em rip! I very much trust the opinions of others here and know they will all be great. Thanks again D3!!  :cheers:


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#451 Walchit

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Posted 14 January 2019 - 07:47 PM

I just got into that steak sauce again and polished it off within a couple days. I didn't feel like making gravy so I just made some sandwiches with this roast I made.

Very good steak sauce. The orange sticks out and maybe something I can't pinpoint. Its addictive. Could maybe turn the heat up, but as a steak sauce I think its at a good level.

Thanks again!

#452 D3monic

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Posted 14 January 2019 - 10:40 PM

Thanks guys, sorry I havent been posting much. Been so busy. Havent even started going through seeds yet. Im already way behind on the grow.

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#453 Walchit

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Posted 15 January 2019 - 04:10 AM

Geez! You better get your sprout on. Lol

#454 D3monic

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Posted 09 February 2019 - 09:15 PM

Anyone ever have pummelo? I seen one at the grocery store and grabbed it to try. Was wondering if it would be good in a small batch of sauce. I'm thinking it probably has a grapefruit type of taste. Maybe a sweeter dipping sauce similar to the sweet thai but with a more citrus theme. 

 

Pummelo

Ginger

lemon zest maybe

maybe some complimentary peppers like white bhut

D3 goat white or something like that. 

Don't want a red color but I realize the juice from the pummelo will be reddish. Hoping if I do white peppers and the juice it would be sort of a pink sauce


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#455 D3monic

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Posted 09 February 2019 - 10:34 PM

Making another batch of mustard. 

 

1 cup yellow seeds

1 cup brown

 

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2 cups vinegar (1.5 cups apple cider, 0.5 cup rice and a few good dashes of malt)

 

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1 cup best pale ale ever brewed

 

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Letting seeds soak overnight before further processing with brown sugar, salt, hot peppers and maybe some horseradish. 

 

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#456 Walchit

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Posted 10 February 2019 - 06:01 AM

Nice mustard!

I have had a pummelo before. It was huge. And the fruit is weird how it come apart into a bunch of little pieces. I bet that sauce is gonna be good.

#457 D3monic

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Posted 10 February 2019 - 04:45 PM

Mustard turned out really good. Had some with crackers and salami. 

 

3 reapers and like 5 El scorponero orange pheno

 

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