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Crispee-FL

Member Since 26 Jun 2017
Offline Last Active Yesterday, 07:10 PM

#1587837 Iron Mike's Original Recipe Artisanal Hot Sauce Review

Posted by Crispee-FL on 16 October 2018 - 05:51 PM

I had some left and used it on grilled shrimp a few weeks ago, it was amazing.


#1587634 Decorative vs. Utilitarian cutting board

Posted by Crispee-FL on 15 October 2018 - 08:01 PM

Knife marks add character. I have cutting boards older than I am and none of them are end grain. End grain is pretty to look at, at a price. Just got to take care of your boards what whatever they are.


#1586617 Comfort Food Thread

Posted by Crispee-FL on 10 October 2018 - 06:51 PM

Reggie I can smell the the goodness from here. Looks amazing


#1585680 Help out the rookie sauce maker

Posted by Crispee-FL on 05 October 2018 - 07:54 PM

Ginger and cumin does work well with Persimmon. Fresh ginger may be better especially when cooked. Sounds like a great sauce to me


#1585117 Need Pizza Dough Recipe

Posted by Crispee-FL on 02 October 2018 - 05:46 PM

I always use this one, you will need a food scale because the measurements (as in all things Alton Brown) are precise. https://altonbrown.c...a-dough-recipe/
I let the dough hook go usually longer till it develops the needed elasticity.


#1584581 Water As An Ingredient In Hot Sauce

Posted by Crispee-FL on 29 September 2018 - 07:41 PM

And....sorry gents. I won't be using water. Take the full flavor of the pepper like you should.


And yet your favorite beverage with Fiery food is Water lol


#1584577 Water As An Ingredient In Hot Sauce

Posted by Crispee-FL on 29 September 2018 - 07:20 PM

Welcome Captain...
As to your original statement regarding water hot sauces sometimes it is a necessity for consistency. Especially in long stewed sauces where concentrated ingredients such as tomato paste that cook down and further thicken a sauce, water is essential to relax the sauce.


#1576498 Bugs getting Tough

Posted by Crispee-FL on 19 August 2018 - 06:26 PM

Thuricide is the only thing I find that works, for every one you find there is going to be more that you dont find.


#1576258 label update- which is better?

Posted by Crispee-FL on 18 August 2018 - 06:29 PM

I am really liking the Yellow lettering. Really stands out nicely.


#1576079 Late start

Posted by Crispee-FL on 17 August 2018 - 07:30 PM

Youre fine leave them alone and the look nice and healthy


#1571653 What's this bug's eggs?

Posted by Crispee-FL on 28 July 2018 - 03:54 PM

You should leave them be, they are Lacewing eggs and VERY beneficial


#1570345 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 22 July 2018 - 06:01 PM

How about Ed Micks JUNKANOO JUICE Hot Sauce.


#1570147 Rate My Label

Posted by Crispee-FL on 21 July 2018 - 07:30 PM

It like a lot it appeals to my architectural sensibilities. It is very clean and uncluttered. I agree with others logo should stand out more. going through the same process here so I can sympathize.


#1569603 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 19 July 2018 - 08:23 PM

Just send me your address Ill send a few bottles. Glad to have it sampled by you and the NW gang


#1569572 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 19 July 2018 - 07:22 PM

actually, ikea wicker basket, blue paint and fluffy socks at home would be like prison.
 
 
 
never mind, I'm gonna quit while I'm behind.
 
 
 
back on track~ Crispee's 8 oz habs/bonnets to 64oz sounds pretty stout.
 

I found that to be the sweet spot for that particular sauce, I would consider it a moderate hot sauce. Next batch I can send you some so you can try it for yourself after I get done with this office move.