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The 10th Annual Hot Pepper Awards Winners Announced!

ShowMeDaSauce

Member Since 20 Jul 2016
Offline Last Active Yesterday, 06:43 PM

Topics I've Started

Now what after they are dried?

15 October 2017 - 03:13 PM

Super Chiles, Lumbre and Gochu all dried. Most of the lumbre and gochu are sun dried. The smell is killer. The Supers are all dried in the dehydrator and they are a wonderful bright red. Gochu and Lumbre are nearly completely deseeded and most have been removed from the Supers too. The Supers are pretty hot by comparison.

 

Looking at the dried lumbre sure makes me think they would work ok for a gochu blend for soups and maybe kimchi.

 

Lumbre mixed with the Supers sure looks like a nice chile powder blend for Latino type dishes.

 

Supers plus Sichuan peppercorns sounds like a killer chile oil but the commonly used peppers are cheap at the market.

 

Im also a bit stumped how to grind them coarse like the flakes sold for kimchi? My only grinder is a electric blade type spice grinder. Stuff comes out pretty fine rather quickly. Ive got a very old antique hand crank coffee grinder too but......Maybe a new hand crank grinder is a better option?

 


SnS copycat chilli

12 October 2017 - 01:19 PM

Has anyone tried these recipes and are they even close to Steak N Shake Chilli?

 

I see things like 8oz cola, 1 can of condensed onion soup and coco powder come up on nearly all the recipes. Ive tried their canned chilli and to me its not the same as the stuff they sell at the restaurant. I cant put my finger on whatever it is that makes it taste the way it does, Almost reminds me of a touch of cream?


Hotter ripe jalapeno hot sauce

11 October 2017 - 11:58 AM

Wellllll i managed to get a few Caribbean Reds to ripen and i still have a mess of ripe jalapenos soooooo.

 

Around 500grams of ripe jalapeno

2 Caribbean Reds

Maybe a couple 7 Pots too

4 golf ball sized red shallots

4-5 cloves of garlic

1 tsp cumin seed

2 tsp coriander seed

1/2 tsp chipolte powder

1/2 tsp salt

Red wine vinegar, white vinegar and water....I might use mostly white with a little bit of red balsamic instead.

3-4 tbs of fresh lime juice.

 

Additional salt and sugar to taste


DongPo or HongShao pork?

06 October 2017 - 10:42 AM

Cant decide.

 

I went to the massive Asian market yesterday and had a killer lunch at Lu Lu's. The shichuan stewed beef and wontans in chili oil with black vinegar were divine. I picked up a nice slab of some meaty pork belly and some yellow rock sugar.

 

Both styles are similar in ingredients but the amounts are different. DongPo uses a lot more cooking wine and the cooking technique is slightly different. Its steamed on a bed of ginger and scallions after braising. Im not sure if ive ever had it but ive had authentic HongShao Ru many times and i love it.


How did your Jalapenos turn out this year?

03 October 2017 - 02:26 PM

I grew 3 kinds and they all turned out extremely hot on average.

 

Mucho Nacho from 2 different plants....1 in a pot and 1 in the ground

Early season...pretty typical heat for a jala

Later season green...hotter than typical

Later season ripe...OMG they are hot

Excellent flavor all season

 

Chichimeca...ground plot

Early season...a touch mild for my tastes but ok

Late season green...uncommonly hot for a jala

Late season ripe...OMG more scorchers but a few were typical!!!

Mid to late season had best overall flavor...REALLY nice variety.

 

Early jalapeno...2 in pots

Early season were a little hotter than the other 2 but mostly typical

Late season green....still pretty much what i expect from a Early Jala with the occasional demon child

Late season ripe....Not as hot as any but really nice flavor.

Excellent flavor all season

 

Im thrilled that this year i could count on a nice heat level. Even the milder ones had enough zip to satisfy. Not a single dud in the bunch. The ripe ones though took me by surprise. I grilled a few with a steak occasionally and could barely finish some. Nothing hab hot but easily upper serrano hot or more.