ShowMeDaSauce

Thats a pretty good market if they got Hot Bird ramen. Ive looked for it at all of mine. None of them have it. I can get the sausage buns at a couple of them. One is just a Chinese bakery and the other has a small bakery at the entrance to a market.

Open the fermenter today...PERFECT. Not the slightest spec of kahm yeast on top. Nice and sour but a few more weeks in the fridge will make it even better. Added a tsp of gochugaru and packed into a 48oz jar to finish in the fridge. It was still nice and crunchy but i wanted more pepper flavor.

The powder is nice to have on hand. Helps thicken things up if you had to blitz it a bit thin in the beginning. I need to sample it soon but normally Swad stuff is fairly good. Seeds for the powder are sourced from India but i believe its packaged in the USA or Canada.

The seeds for the mustard powder originated from the Andra Pradesh region of India.

 

Grabbed a couple "airplane" bottle of Wild Turkey Honey and a couple Jim Beam Apple. Went to the specialty market today and they had 7oz bags of Swad ground mustard for about $2. Nothing else listed but mustard in the ingredients.

Beat the hell out of a tiny can of Colemans

The market had the papa seca amarillo for under $3 a 15oz bag.

Hell yes!!! Beef and barley.

George's Tavern in my home town would cook a no bean chili for over a day just for chili dogs. Hamburger grind.

I just tossed mine in a cheap blade grinder dry. For me doing it with wet seeds would require making a larger batch at once and more stuff to clean up. Just grinding dry i can make a few ounces at a time really easily.

Wish you guys would post ingredients His website has virtually nothing but a "buy button".

A combination of habanero peppers, long red cayenne peppers and ghost pepper. From mild to wild - fresh from our garden, bringing you a full flavored, x-tre spicy hot sauce (not just hot laced vinegar) guaranteed to wake up your taste buds.

Ingredients: Habanero Peppers, Ghost Peppers, Cayenne, Vinegar, Salt and Garlic.

Ive checked them. Our huge Asian market normally has over 100lbs of ox tails in the cooler ready to go. They are loaded with them. Tongue at the Mexican market is the same price as anywhere else locally too.

These 2 pack were about $25 total but they were nice

Lumbre based hot sauce. Something mild for tacos and nachos. A bit less acidic too.

Another homemade mustard or two. Honey bourbon for sure and maybe a Jim Beam apple bourbon.

Need to check the market for a couple REALLY hot sauces for gifts. I dont have enough ghosts to make it atm and i really dont like making super sauces in the winter anyway.

MOA Red from Midwestchileheads is quite good too. It looks like he is out of stock though. I thought they were quite hot for a bonnets and production was fantastic. Tolerated our hot summers extremely well compared to the MOA yellow from CCN.

Flavor wise i liked the Pappa Dreadie the best and its production was also excellent.

38grams of dried lumbre

Steeped in

2 cups boiling water

1 tsp cumin powder

1/2 tsp sea salt

1 tsp granulated garlic

1 tbs onion flakes.

Tossed in the lumbre and killed the heat. Letting it cool now. When its cooled i will blitz it in the Nutribullet with minimal amount of the steeping liquid for a thin paste. After that i can think about my other options while it rests in the fridge. The liquid had way more zip than i thought it would.

My dad and my brother really liked the 2 i made for them. I cant believe i never made it from scratch before. Its so simple and the flavor is quite bold compared to commercial products. Outstanding mixed with mayo on leftover turkey sammies. Lucked out and found a no salt added turkey breast at Fresh Thyme for pops. They are a PITA to find and breasts are usually over 200mg sodium per 4oz. He has to buy Boarshead no salt added turkey breast for over $9/lb. I got this for under $1.50/lb. When you add up the sodium in the bread, meat and condiments it becomes way over his limit in just 1 sammich. Now he can have a sammich and not worry much about the amount in the bread.

Honey bourbon is next for sure.

I have some extra lumbre and gochu pods i sun dried. Ive been banging around the idea of a sauce. Probably heavy garlic, a little pear and possibly a dash of chipotle powder. Might need to kick up the heat a little with either ghost or reaper powder. Not to make it really hot but im not sure how mild these pods will be. Only shooting for cayenne sauce type heat levels.

Considering a ferment but i want to pasteurize these pods first just in case. I dont really have enough for a 2nd attempt if it gets an infection.

Ive got a few ripe jalas in the freezer too and of course i nearly always have a starter culture on hand if i wanted to go the ferment route. Im just a little concerned the pods will lose most of the nice smell they got from sun drying.