This year i ordered some Beni Highlands from Chileplants. I wanted a earlier producer of "milder" yellow habs. This one appears to fit the bill. My orange habs last year did well but i wanted yellow and a tad less heat. The plan is for sauce and powder. Also as a "filler" for a 7 Pot Yellow sauce.
Im hoping they will be a worthy addition to the Scotch Bonnet Yellow MOA and 7 Pot Yellow. All the heat levels should be well covered?
Marinade was a couple pieces of red fermented been curd (smashed) with some of the liquid
1 Tbs dark sweet soy
2 Tbs sweet sake
2 Tbs Chinese cooking wine
1Tsp White balsamic vinegar.
Good pinch of sugar...maybe a tsp
Only marinated about 6 hours because i forgot lastnite
Basting sauce is fresh pineapple pureed with homemade lemon drop pepper hot sauce and a splash of lime juice. Almost 4 lbs of wings went in the oven at 375F. Gunna toss them in the pineapple/hot sauce once they start to crisp a bit.
This year i will have 12 or more plants in buckets and i was thinking about using some of their watering stakes and the 9 outlet manifold with built in 25psi regulator. The stakes can be found for 60 cents each and the manifold is around $13-14. Ive got tons of 1/4" tubing already and a inline sediment filter that should work. Ive worked with PVC and high pressure pressure washer systems in the past so the rest of the work is pretty simple to me.
What i don't know is.... are the Antelco emitters and regulating manifold worth it or should i look at another brand like Rainbird instead. A mechanical watering timer might also come in handy. Something i can just set before attending to other garden work. I found one of those too for under $20.
The recipes vary somewhat but many call for 2 hard to find items. One is Chu Hou paste its a type of bean paste and the other is red fermented bean curd. I managed to find the red fermented bean curd. It gets its "red" from red yeast rice. I use red yeast rice for making rice wine sometimes. I didn't buy it because i didn't take my notes with me to the market and i was not sure it was the right product.
Chu Hou paste though has eluded me at 2 Asian markets. I haven't checked the huge market in "China Town" yet but they usually have anything. I just hate to make that drive for 2 items i wont use much.
Quite a few versions of Char Siu marinade don't use either of these items. Its mainly sugar or honey, hoisin sauce, oyster sauce, rice wine, light soy sauce and dark sweet soy, The spices have usually been pretty much the same, garlic, white or black pepper and Chinese 5 spice.
Chinese rice wine and Mirin (sweet sake)
Korean black bean paste
Korean Pepper paste
Both light soy and dark sweet soy
Honey and other sugars
Annatto powder (for color)
Im thinking i can make a reasonable facsimile using what i already have. The black bean paste might work "ok" for a Chu Hou replacement and it does go very well with pork. Chinese roast pork is not normally spicy but a little Korean pepper paste might be kinda nice. The annatto should help give it the nice red color and not alter the flavor hardly at all.