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salsalady

Member Since 30 Dec 2009
Online Last Active Today, 09:21 PM

Posts I've Made

In Topic: Question about Weight of Ingredients

Yesterday, 07:45 PM

...which is why I mentioned listing as 'reconstituted chile de arbol'  the PA could require it listed like...

 

", reconstituted chile de arbol (dried chiles, water),..."


In Topic: Question about Weight of Ingredients

Yesterday, 06:51 PM

I would go with reconstituted weight, it'll place the chiles higher on the list by predominance. 

If this goes into production, the inspector or PA may want it listed as "reconstituted chile de arbol" on the label.  It's their call how they want it listed and that may vary from inspector to inspector. 

 

Side question- do you measure out 2 oz dry chiles and (1 cup?) water, reconstitute and add ALL of it to the sauce?

Or measure 2oz, reconstitute, and only add the chiles and not the water?

 

If it is only the chiles and not the water, I think you should weigh the reconstituted chiles and use that weight for placement.

 

If everything goes in, then definitely weigh the chiles and water.

 

hope this helps-

SL 

 

 


In Topic: Armadillo Eggs????

19 May 2019 - 10:32 AM

These are all good recipes. I tweek the process a bit because we dont like really soft mushy peppers.

Par cook the bacon.
Mince 2 tablespoons shallot and a tablespoon fresh garlic.
Put it in a small bowl with a few drops water, cover with cling wrap, microwave for 15-20 seconds to soften. Mix into cream cheese, with salt pepper, seasoning,whatever.

Proceed like normal to stuff and wrap. This allows the bacon to cook and get crispy while the peppers stay a little firmer.

Have fun, those are some great looking chiles!
SL

In Topic: Keygoes Chili Keychain, $6 on Amazon

14 May 2019 - 04:14 PM

Mine arrived today.  Looks like a nice solid unit.  One of the vials definitely had a pepper leak.....everything inside the baggie is covered.  :lol:  oh well....

 

I have one set going to floricole in Quebec.  I have 3 more sets available if someone international wants one. 

 

Looks like shipping to quebec is $8.  Plus the $6 price, $14.

 

 


In Topic: Balancing a hot sauce (coriander/cilantro issue)

13 May 2019 - 06:38 PM

+^ what boss said is a good start. Hopefully it was a small batch and the next batch can be scaled back on that ingredient.

Cilantro seems to be one of those love it/hate it flavors. I'd love the sauce, my husband would hate it. Might not be a bad sauce for those that love coriander.