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ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 10:44 AM

Topics I've Started

High vinegar low pH sauce

12 August 2018 - 10:40 AM

Pops likes hot vinegar and asked me to make a sauce with extra vinegar. So im thinking

 

70/30 Rolands White Wine Dry and Crisp (7%)/water

Some dried peppers i got going to avoid adding additional liquid. 1-2 ghosts, red bonnets, Arnaucho and whatever else is on the drying plate. Forgot atm.

Granulated garlic and onion flakes.

 

Probably much thinner than i normally make but its what he wants. Plus it should be stable without refrigeration?


What are you adding to next years grow?

11 August 2018 - 10:23 AM

Jay's Peach Ghost Scorpion

Sugar Rush Peach

 

I didn't get around to a brown or chocolate this year so

Naglah Brown (MWCH)

Scotch Bonnet Chocolate and/or 7 Pot Brown (MWCH)

 

Another Chinese pepper

Thunder Mountain Longhorn.

 

Something larger in yellow to replace Trinidad Perfume.

Larger variety of Aji Dulce or possibly Aji Jobito or ...rocotillo (chinense)


Not a Fords tursusu biber

09 August 2018 - 09:53 PM

A local guy brought me a few tiny seedlings earlier in the season. The Anteps look right. He also brought what he said were tursusu biber from Fords. 2 sprouts were in one peat pellet so i didnt think much about it until the pods looked much different. One looks just like the pic on Fords.

 

The other looks like this and all the pods grow upright. I got another pod off the plant i will post later. These are not mild. Probably as hot as most jalapenos, thick walls and very juicy. About the same size as a manzano but it is an annuum. Shape is a little similar too.

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Curry Goat

07 August 2018 - 09:56 AM

This is really close to authentic Jamaican curried goat. The curry powder i used is a little different but has no added salt

 

Wash the goat meat in a little vinegar or lime juice and water. This will draw out some of the blood. Dont need to get overly fancy. Couple tbs of vinegar and a little water. Mix it up for a minute and rinse again with plain water.

 

A little over 2lbs of goat meat with a little bit of bone

2 Tbs myspicesage vadouvan curry powder.....really like this blend....add fresh thyme, ground ginger and ground allspice if using most other curry blends.

2 Tsp mild Korean pepper flakes since my curry powder is really mild.

Almost 3/4 cup of minced red onion

3 chopped scallions

1 Tbs minced garlic

1 Tbs soy sauce......not totally authentic but im omitting the salt.

 

Mix it all up and let it set in the fridge overnight. Make sure its all coated really well.

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Fresnhost!!!

05 August 2018 - 01:35 PM

Maybe?

 

310grams of ripe Fresno

90grams of Bell of Gollu

35grams of Bell of Lebanon

13grams of Ghost

2 Tbs dehydrated onion flakes

1 Tsp granulated garlic

1 Tsp Cumin powder

1.5 Tsp coriander seeds

1 Tsp salt

1/2 Tsp chipotle powder

60/40 Water/ACV

 

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