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ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 06:26 PM

#1408372 Started my bucket list already

Posted by ShowMeDaSauce on Today, 01:12 AM

Just my chileplants order and yes these i do plan to grow in buckets too.

 

1-7 Pot Yellow.....first "super hot" for me.

2-Scotch Bonnet Yellow MOA.....replacing the habs

2-Lemon Drop...again

1-Aji Cito....got to try another Aji that is hotter than the lemon drop

1-New Mex 64

1-Beni Highlands

1-Thai Giant Orange..gunna try a Thai pepper again.

2-Gochugaru...Not sure if these are the right ones but its worth a shot.

(should have 12 from chileplants DOT com...not sure what i missed but im tired atm)

 

Local

 

Bonnie CowHorn

Super Chile

Serrano

Seeds i saved from last years lemon drops just in case.

 

Still need to find or undecided

 

Biker Billy Jalapeno or Mucho Nacho

Early Jalapeno....the ones i grew last year were crazy hot for a jalapeno...loved them




#1408199 So I think I got a good ferment... but really don't know.

Posted by ShowMeDaSauce on Yesterday, 05:53 PM

Try a bottle of fermented sauce after aging it in the fridge for a month. I did just shy of 90 days fermenting with orange habs, orange bells and carrot. Blended, strained and pasteurized. Then into the fridge. Turned out great.




#1407527 What was the last spicy meal you cooked?

Posted by ShowMeDaSauce on 15 January 2017 - 04:27 PM

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#1407485 What was the last spicy meal you cooked?

Posted by ShowMeDaSauce on 15 January 2017 - 02:48 PM

Today's meal is pork and kimchi stirfry. Pretty basic one, just pork loin, kimchi, carrot and onion. I might toss in a little extra cabbage too.

 

Marinade for pork (its enough for almost 2lbs)

4tbs of sweet sake aka mirin

1tbs reduced sodium soy sauce

1-2tbs Korean pepper paste (medium hot and sweeter)

1tbs Korean pepper flakes

1tbs minced garlic or half tbs granulated

1/2tsp black pepper

1/2tsp ginger powder or a tsp of grated

1tsp onion powder

 

Add just enough marinade to "wet" the pork. Save remainder for the stirfry. Marinate for at least an hour.

 

You can add a little oyster sauce while stirfrying

I like mine kinda sweet to help balance out the sour kimchi. I add sugar, rice syrup or honey to taste near the end. Brown sugar works pretty good too.

 

Im going with Jasmine rice today because i feel like Jasmine rice. :D

 

And....you guessed it....gunna have to wait on pics. Besides it wont technically be the last spicy meal i cooked until after its cooked right?  :P




#1405656 Uses for Piri-piri vinegar

Posted by ShowMeDaSauce on 11 January 2017 - 01:45 PM

Yeah, i love cuke and onion salad. I weep mine for a few minutes and pitch the liquid. Add vinegar and let it rest over night. I do something similar with cabbage and carrot shreds too but i make a hot sweet brine with ginger and sugar. Add the hot brine to the salted cabbage. Once its cool enough toss it in the fridge. It will keep for weeks but its good enough to eat the next day.




#1405650 Uses for Piri-piri vinegar

Posted by ShowMeDaSauce on 11 January 2017 - 01:31 PM

Hot vinegar is also very tasty on cucumber and onion salad. Little salt, (sugar optional), a little vinegar and let the salad rest a few minutes or overnight.




#1405609 pimp my cheap a$$ pizza

Posted by ShowMeDaSauce on 11 January 2017 - 11:16 AM

I dont have any atm but my favorite frozen pizza to "pimp" is the Bellatoria ultra thin crust Italian sausage pizza. Not the cheapest around but Costco sells them for around 3/$12. Really nice crust if cooked on a stone and they have a lot of bite from the spices.

 

I just add a little more cheese, a little pepperoni and very thin cut red onions.

 

On a side note, McCormicks quit selling one of my favorites. The "Pizza Grinder" they used to sell was awesome. :(




#1405367 Leftovers Thread!!

Posted by ShowMeDaSauce on 10 January 2017 - 04:58 PM

Pork and mushroom stew becomes curry. Added some fish sauce, ChaoThai coconut cream powder. more garlic, Korean pepper flakes, Spice Island red curry powder and some yellow curry powder. Complete with leftover brown rice on the side.

 

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#1405289 Fermenting Peppers 101

Posted by ShowMeDaSauce on 10 January 2017 - 11:11 AM

A large air space above the ferment will encourage more yeast production and other nasties. The E-Jen fermenters i keep recommending come in some really large sizes. The inner lid insures the mash has little to no air touching the mash. As the mash expands, the inner lid will rise or allow liquid to escape through the vent hole.

 

A 22 liter is only $21.00 plus shipping. http://www.shoplivart.com/ej-r22.html

 

I do want one of those Little Big Mouth Bubblers for my smaller "beverage" ferments.

 

 




#1404612 The Soup Thread

Posted by ShowMeDaSauce on 08 January 2017 - 06:25 PM

Not bad at all. I tossed in some chopped green onion about 15min before it was done. I only used about a tbs of potato starch in a slurry to thicken.

 

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Kinda liked the oyster mushrooms a tiny bit better.




#1404462 The Soup Thread

Posted by ShowMeDaSauce on 08 January 2017 - 03:06 PM

Sounds good, just waiting for the pictures :)

 

Then your wait is close to ending.

 

Brown the pork and i mean BROWN.

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You MUST have something like this on the bottom of the pan. All that caramelized meat is bursting with flavor!!!

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Partially deglaze the pan with the onions, garlic, black pepper and celery

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Finish deglazing and getting them soft with a tbs or two of chardonnay and some chicken stock. Use the least amount possible

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Cook it down until almost all the liquid is gone. Add a tbs or two of butter  and a pinch of salt with your shrooms.

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Saute the shrooms for a few minutes and add the chicken stock, mushroom powder and the pork back to the pot.

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Cook the pork until its getting pretty tender and add some cream or fat free half and half. Add a little sour cream if you like too. Just a couple tbs...we are not making pork stroganoff!!! Finish cooking until the pork is done to your liking. I like mine falling apart tender.

 

Obviously mine is not at that point so youins is just gunna has to wait fo mo pics. :D

 

Well..... except here are some of the rice im using.

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This is a short grain brown.

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#1403989 The Soup Thread

Posted by ShowMeDaSauce on 07 January 2017 - 04:18 PM

All this brown rice with soup stuff has me wanting to try something. Ive got some semi polished short grain brown rice. They call it quick cooking but anyway.....

 

Fairly lean pork loin

Onion

Garlic

Black pepper

Fresh shiitake mushrooms

Fresh oyster mushrooms

Mushroom powder blend...The stuff from myspicesage is pretty darn good.

Butter...who dont like butter right?

A pint of fat free half and half

A small dollop of sour cream

No salt added chicken stock

Perilla seed powder.....The Koreans use it in their beef and mushroom soup...Still undecided if i will use any but its similar to sesame seed powder.

Roux made with flour and butter to thicken.

 

Polished brown rice cooked on the side and/or added at the very end.

 

Dad is coming over tomorrow so i have to keep the salt down a little and phosphorous down a lot. Creamed soups like Cambells have way too much of both. Regular brown rice is loaded with phosphorous too but this has about half polished away.

 

Do you see any additions to the stew that i might be overlooking? I cant really add anymore milk products unless i remove some im already thinking of using.




#1403875 The Soup Thread

Posted by ShowMeDaSauce on 07 January 2017 - 12:03 PM

Making Pho Bo stock correctly is not easy. I find it to be a bit too labor intensive vs driving a couple blocks and getting the real deal for $8.75 for a huge bowl. Not far from me is a "little Saigon" area. Competition is fierce so the food can be very good. Funny thing is a small Chinese restaurant that serves a few Vietnamese dishes has some of the best Pho Bo Dac Biet i have ever tasted. Complete with fresh culantro and Thia basil on the side.

 

Mine isnt up to par but i found slightly roasting the bones a little first helps. Boil them for a minute or two after roasting then dump that water. Now start the stock with the bones, charred onion/garlic and whole spices. Simmer it long and low. The star anise and sugar are a major balancing act for me. Im not big on the flavor either and i dont want the broth to taste sweet.

 

If you are careful you at least end up with a very good beef stock for other dishes like an oxtail soup.




#1403262 Best tasting Thai Pepper?

Posted by ShowMeDaSauce on 05 January 2017 - 02:24 PM

Yeah, my dad loved them green in the hot vinegar i made for him. I add a few other peppers but its mostly green super chili. Im really fond of the heat level too.




#1403258 Leftovers Thread!!

Posted by ShowMeDaSauce on 05 January 2017 - 02:17 PM

I confess, i use it too sometimes. Old habits are hard to break but it does make a pretty tasty queso or bean dip.