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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 07 Mar 2016
Offline Last Active Dec 15 2017 01:57 PM

#1509556 Age your hot sauce in... seconds?

Posted by austin87 on 07 December 2017 - 01:11 PM

They have those magnetic wine agers too, and I don't think they are anything more than a gimmick.


I'd also be concerned about putting metal in a ferment due to the acid content (from the guy who literally dissolved the metal parts of his French press he was fermenting in... the press is supposed to keep mash below the liquid level and prevent mold, but 90 days was way too long).

#1508767 Sous Vide Branzino

Posted by austin87 on 03 December 2017 - 07:11 PM

This looks awesome, I love branzino. I actually just pulle my Joule out for the first time and put in a chuck tender to make roast beef for sandwiches. I came here looking for ideas and glad I saw this!

#1506959 edit: favorite chile LOOKS ONLY EDITION

Posted by austin87 on 25 November 2017 - 10:47 PM

I don't get the question. The title says what chile pepper comes to mind when someone mentions it. In the post it asks for favorite. So is this just another favorite pepper thread???
What fish comes to mind when I say fish?
What is your favorite fish?
Very different.

Favorite chile for looks only. Take taste and heat completely out of it. What pepper do you think has the best look?

To use celebrities as an example, I have the biggest crush on Anna Kendrick. She's cute, funny, seems like someone I would wanna hang out with (this would be your favorite chile, the whole package). In my mind the hottest celebrities are Liz Hurley (nostalgia edition) and Margot Robbie (current edition). They are absolute smoke shows on the eyes. They are both hot as all hell, and personality, being cool, etc., doesn't matter. This your favorite pepper to look at, nothing else like heat, flavor, how you use it, matters.

So, again, favorite chile LOOKS ONLY EDITION. Taste, heat, nothing else matters but how it looks.

#1506708 Thanksgiving surprise

Posted by austin87 on 24 November 2017 - 07:41 PM

Did not go in the turkey, but I'll be making some chile garlic rice this week with it, recipe as follows:

Chop a pepper and some garlic, sauté in butter 30-60 seconds.

Add rice (white/brown/whatever) and sauté to lightly toast.

Add water (I particularly like to add a teaspoon of Better than Boullion as well) or stock, and cook as directed. my general ratio for white rice is 1 part rice to 2 parts water, bring to boil, cover, and reduce heat to low for 20 minutes. Remove from heat, let sit 5 minutes, fluff with fork, and serve.

#1506567 Thanksgiving surprise

Posted by austin87 on 23 November 2017 - 06:25 PM

Found a ripe and super gnarly 7 pot primo chocolate on a plant I left in my parents raised garden bed:

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#1506336 what is the hottest pepper in your mind?

Posted by austin87 on 22 November 2017 - 01:23 AM

Why would they use an unripe pepper when the ripe ones typically contain the most heat? Doesn't make any sense

I saw on THP but can't find the thread... Ripe peppers are hotter than green/unripe in Scoville tests, but can seem less hot on the palate due to the sugars that form as a pepper ripens. The sweetness can lessen the perception of heat in our mouths, even if the absolute value of heat in ripe peppers is greater.

#1506333 what is the hottest pepper in your mind?

Posted by austin87 on 22 November 2017 - 01:11 AM

Peter S: http://thehotpepper....r/8700-peter-s/

Nigel: http://thehotpepper....ser/7989-nigel/

Search their content and you will find tons of excellent pod reviews.

#1506332 what is the hottest pepper in your mind?

Posted by austin87 on 22 November 2017 - 01:08 AM

from this video he state that CHOCOLATE WRECKING BALL X 7-POT BROWN is the hottest he has had in 2017

I would check it out

There is also a video of this dude smoking a Carolina Reaper out of a bong... some people like him, some people don't, but to me that just screams "anything for views". Check out Nigel's or Peter S' pod reviews. They are thoughtful, well described, and don't involve puking.

#1506281 what is the hottest pepper in your mind?

Posted by austin87 on 21 November 2017 - 08:56 PM

Red brainstrain from Wicked Mike. Hottest damn thing I've ever eaten. Ate half, searing pain, cap cramps set in at 15 minutes and lasted 45. Had to go sit on the can just in case. When I got up, there was a huge puddle of sweat on the floor in front of me that dripped off my head. Cap cramps gave way to an extended period of euphoria.

From what I've seen here (also check some YouTube videos) several people will agree that whatever the Scoville scales say, brainstrain is the hottest pepper they have ever had.

Edited to add: I have the 13mil Pure Cap, which I've only added to food, but the brainstrain kicked my ass way more.

#1504019 Dave's Ghost Sauce - Must Refrigerate?! :-[

Posted by austin87 on 08 November 2017 - 05:19 PM


You put the ketchup and mustard in the cabinet after you opened them, seriously? :seeya:


Every time!

#1503993 Dave's Ghost Sauce - Must Refrigerate?! :-[

Posted by austin87 on 08 November 2017 - 12:44 PM

Agreed for liability's sake. I've generally kept all condiments except mayonnaise/tartar sauce in the pantry, even after being opened. Ketchup, mustard, hot sauces, soy/tamari/teriyaki.... all say to refrigerate after opening. I've never had an issue. 

#1503597 Cranberry Hot Sauce

Posted by austin87 on 06 November 2017 - 10:05 AM

https://www.bonappet...cranberry-sauce this is a cranberry sauce (rather than a hot sauce) but it's fantastic, we make it every year.

#1503536 [2017] If you could only grow one pepper.. which would you select?

Posted by austin87 on 05 November 2017 - 09:21 PM

7 pot Jonah or Bahamian goat

#1503178 Anyone going t any good tripe recipes

Posted by austin87 on 04 November 2017 - 02:08 AM

Make menudo - a Mexican soup cooked with tripe and pig feet: http://www.foodandwi...ican-tripe-soup

I've never made menudo and can't vouch for that recipe (only had in taco joints) but should give an idea of where to start. You can add additional hot peppers to the guajillo chile paste.

#1503022 Any peppers you like for some uses but not for others?

Posted by austin87 on 03 November 2017 - 02:39 PM

My favorite pepper is aleppo but fresh they have too much of a bell pepper flavor and dried they are amazing. I use the flakes in alot of dishes.


I didn't have a ton of each of them separately but had a pretty decent haul together, so I dried aleppo, piquillo de lodosa, and piment d'esplette and crushed them in a mortar and pestle.


Any ideas what kind of dishes I might want to put these in? And I assume these would be better added into the cooking process rather than sprinkled on after... am I on the right track?