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Crispee-FL

Member Since 26 Jun 2017
Offline Last Active Yesterday, 06:34 PM

#1646472 Fatalii sauce - ideas for ingredients

Posted by Crispee-FL on 05 August 2019 - 06:04 PM

Thanks Crispee and SL for the suggestions. Definitely piqued my interest with the possibilities. Also yellow plums are available here at the moment, so I might try them out too. (Can't say how long they'll last so may purée a kg or two and freeze in preparation.)
 
Regarding the ginger, would this be a decent thumb sized piece or is that too much? Obviously depends on the amount of ingredients, so let's say for a 1-2 kg (2-4 lb) of ingredients total.
 
And for the white balsamic vinegar I've never used it before, but literally have been waiting for the opportunity - I always see it and wonder what best to use it for. Would one use it like more regular vinegar?
 
Yes - photos when I get that far!

I would say start with 1 to 2 tbs of chopped ginger and go from there


#1646174 Fatalii sauce - ideas for ingredients

Posted by Crispee-FL on 03 August 2019 - 06:26 PM

Ginger garlic and lime all work well with pineapple. Brown sugar adds a nice caramel sweetness but will change the color of the sauce. Light agave syrup is a good option for sweetness instead.


#1645476 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Crispee-FL on 30 July 2019 - 08:03 PM

Don't worry, we're all over the place regarding who started when and whose plants... died, were off-pheno, eloped with their irresponsible boyfriends, etc. Start when you can and grow what you can!

I'm assuming you meant how long is it running? Per The Guru:
 

It might be worthwhile to head back to the first page, just to brush up on the details.

Good luck! :)



Lol thanks!


#1645474 How do you start a sauce idea, especially with non standard peppers

Posted by Crispee-FL on 30 July 2019 - 07:52 PM

Every hot sauce starts with 3 basic components: peppers, a vinegar or some type of acidity, and salt.
What you add next depends on the flavor of the pepper, Citrus, herbs, spices, veggies, fruits, sugars... have fun and explore different things.


#1645471 Growdown Throwdown 2019 Sri Lanka - Chilli Red!

Posted by Crispee-FL on 30 July 2019 - 07:12 PM

I have been an absolutely terrible participant, been traveling for work the most of the last 6 months so my plants have suffered greatly. I am dealing with a huge whitefly infestation due to neglect. Starting over my entire Pepper grow. Which actually works out better weather wise for me. So my question is... how one is this growdown running now I have the time and energy to put into it?


#1637423 🎖️ Memorial Day Special - Who We Helped!

Posted by Crispee-FL on 14 June 2019 - 05:01 PM

Thank you so much! Crispee is one happy camper!!! The Double Bastard is the bonus from Edmick which I have been using with reckless abandon, cannot wait to try the rest. Cheers!8EAF9FED-BCC3-4CB6-8CE6-0FE58769B1E1.jpeg


#1628006 Sous Vide Cooking/commercial kitchens

Posted by Crispee-FL on 23 April 2019 - 06:41 PM

hmmm I did consider it for a moment. I guess I can give it a test run to see how much I yield, I avoided this initially due to the high cost of black garlic. 

I just build it into the cost of the sauce itself and charge accordingly.


#1628000 Sous Vide Cooking/commercial kitchens

Posted by Crispee-FL on 23 April 2019 - 06:21 PM

Have you looked into just purchasing the black garlic that is commercially available? That is what I do.


#1620094 Do you have a web site and ...

Posted by Crispee-FL on 14 March 2019 - 06:26 PM

Thanks very much Peter.  I'll check them out. 
 
There are so many builders out there!  I'm just looking for an easy drag & drop builder with ecommerce functionality that doesn't cost too much.  :)

Check out bluehost.com they offer a good WP package. Easy to build off their WP templates and add Woocommerce functionality. Good amount of customization and scalability as well.


#1618021 Pepper People are the Best

Posted by Crispee-FL on 06 March 2019 - 07:00 PM

MikeUSMC you ROCK!
A nice surprise to be found on my doorstep today!
199785AD-6C90-464A-A4B5-D84CB7BC4188.jpeg


#1611594 Comfort Food Thread

Posted by Crispee-FL on 06 February 2019 - 08:07 PM

Yum!!!!! Calabrese Nachos!


#1610409 Comfort Food Thread

Posted by Crispee-FL on 01 February 2019 - 08:25 PM

It's good to know that that's how much you used in a full dish of Mac and cheese, before I attempt slurping down a full tablespoon to review for you, Crispee ;)

It has a really nice flavor that gives a lot of long lasting heat. It was made by request from a friend that was looking for something a bit hotter than my other sauces. You may want to start with a small tasting spoon size first. Its not killer but it can hurt if you arent expecting it.


#1609869 Comfort Food Thread

Posted by Crispee-FL on 30 January 2019 - 09:04 PM

Refrigerator clean out Mac N Cheese
Had some leftover cheeses from the holidays, and wanted to use them up before they turned....
mix of Guryere, 2 types of Cheddar, some Mozzarella, Colby Jack, and pecorino. Add some Calabrian Nduja (spicy Calabrian salami spread). A scant teaspoon of Crispee Test batch 4..... deeeeeelish 3FA4F5E6-B79A-4367-B669-2804D3078CC6.jpeg


#1608893 Puckerbuttpeppercompany.com

Posted by Crispee-FL on 26 January 2019 - 08:01 PM

I have never had seeds not germinate using a 24 hour soak, then damp paper towel method. I dont get it, unless they are trying to sell you a seed starter kit or something or their seeds are old? (This is not a hate on Ed post, I respect the man greatly just curious as to why they would negate a tried and true method)


#1607050 Spicy sauces for sandwiches?

Posted by Crispee-FL on 19 January 2019 - 07:57 PM

One of my favorites is a spicy black garlic aioli, Mayo, 2-3 cloves of black garlic, a bit of rice wine vinegar, and some of your favorite hot sauce. Whirl it in a blender and Slather that on some focaccia bread buns with any protein. Good stuff.