Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

salsalady

Member Since 30 Dec 2009
Offline Last Active Today, 11:07 AM

#1437334 May sound silly but not all peppers taste like Bell Peppers right?

Posted by salsalady on 20 March 2017 - 10:35 PM

Red bell peppers taste different than greens...

 

 

Doo daa, doo daa

 

Red Jalapenos taste diff'ern't than green

 

Ohh De DooDahDay!!!!

 

 

Ohh De DooDahDay!!!!

Ohh De DooDahDay!!!!

 

get me some Scorpions, habs and greens!

Ohh! me DooDah's flay'd!!!!

 

 

 

 

 

 

 

 

:dance:    FIFU (fixedItForUS!)  :D  Thanks, Rymer~!!!




#1437298 DIY Corned Beef!

Posted by salsalady on 20 March 2017 - 08:25 PM

Reu-chel Something Sandwich-

 Dunno if it's a Reuben or a Rachel or some mutation of both.  I do know it was dad-gum GOOD!

 

Some 9Grain Bread (cuz that's what we have)

Swiss cheese

that sour cream/mayo/horseradish sauce

fresh sauerkraut

sliced corned beef

IMG_5990.JPG

 

I like to toast the insides of the bread so it doesn't get soggy.  Side One on the cast, nonstick, or griddle until toasted.  Butter the up-side and flip over.

IMG_5989.JPG

 

Schmear with horseradish sauce and lay on a piece of Swiss cheese.  Toast gently so it all gets warm and happy...( I put sauce and cheese on both sides)

IMG_5991.JPG

 

While the bread and cheese are getting happy, put the kraut in a pan to warm up and dry it out if it's really soppy.  Lay the meat on top to steam/warm it up.  This corned beef was so tender it basically fell apart as it was turned a few times.  Slap it on the HappyCheese and ENJOY!!!!!

IMG_5992.JPG

IMG_5993.JPG

IMG_5994.JPG

IMG_5995.JPG




#1437231 [Mar 20] What are you working on this week?

Posted by salsalady on 20 March 2017 - 06:05 PM

This week we are working on Destruction!  So we can have a brand new loo....

 

IMG_5982.JPG

IMG_5983.JPG

 

...just don't expect any tales from it!  

 

 

 

 

 

 

 

 

 

 

....at least from me!  :lol:




#1436956 DIY Corned Beef!

Posted by salsalady on 19 March 2017 - 07:58 PM

my family hates my Punny ways......but I love 'em ~~~~ ;)

 

 




#1436952 Hot Sauce from Dried Peppers?

Posted by salsalady on 19 March 2017 - 07:50 PM

so if i was to do a ferment I could use any ole jared store bought kraut or does it have to be one those fancy ones?

canned kraut won't work..."canned" as in in a metal can or glass jar on a store shelf.  Refrigerated, (unpasteurized?) kraut juice will work.  We have some in 16 oz jars for about $8, there are some packets for less.  The one I used last was actually an uncooked dill pickle kraut.  I didn't really care for the dill pickle kraut, but the 1/2 cup of juice I poured out definitely kickstarted the fermentation. 

 

I think Kombucha drinks also have live cultures going on. 




#1436944 Attention Hot Sauce companies - scumbag alert

Posted by salsalady on 19 March 2017 - 07:38 PM

what was the previous per entry fee...something like $50-$60?  Even going with $50 per entry, 67 categories, 3 winners listed per category... + $10K in entry fees, $2k in award ribbons....

 

 




#1436942 Attention Hot Sauce companies - scumbag alert

Posted by salsalady on 19 March 2017 - 07:31 PM

I saw ads for the world hs awards, and was wondering if it was Dana again.  Really?  after all that's gone down, the awards are on again?  Must be a good FundRaiser..... 




#1436375 May sound silly but not all peppers taste like Bell Peppers right?

Posted by salsalady on 18 March 2017 - 07:55 PM

Red bells taste different than green bells.  Red jalapenos taste different than green jalapenos....




#1436369 How does sauce ingredients affect heat level?

Posted by salsalady on 18 March 2017 - 07:53 PM

yea, I saw that too.  7 Pots -v- habs~   :mouthonfire: 




#1436362 DIY Corned Beef!

Posted by salsalady on 18 March 2017 - 07:46 PM

on the images in a post...  I thought I had unlimited due to Extreme membership, but have encountered the image limit several times recently, so I just went back to adding 10 images per post.

 

now if we could get rid of the time limit for editing a post ...THAT would be SWEET!!!  especially  for the original thread poster......

 

NudgeNudgeWinkWink...:pray:




#1436330 DIY Corned Beef!

Posted by salsalady on 18 March 2017 - 07:27 PM

Looks great!

 

What's the "Bump?" thing?  :rofl:

 

 

     I thought she wanted to dance.

 

that pesky.... "you have exceeded your upload limit for this post"...  thang...

 

 

but I'm up for a dance!  :dance:  :dance:  :dance:  Thanks HM~!




#1436325 How does sauce ingredients affect heat level?

Posted by salsalady on 18 March 2017 - 07:24 PM

Sugar is a big element in the final heat level of sauces and stuff.  The original Scoville testing was based on sugar water dilutions.  Sugar cuts the heat, so if you make a similar recipe of peppers and ingredients but use watermelon in one and mango in the other...the mango one probably won't taste as hot because the sugar in the mango will tone down the heat. 

 

I've found the same thing when making products to sample at festivals.  When mixing Pure Evil with soy sauce and catsup, using the same number of drops in the same amount of catsup or soy sauce, the soy sauce tastes hotter and the catsup is less hot.  I figure it's cuz of the sugar in the catsup.   




#1436300 DIY Corned Beef!

Posted by salsalady on 18 March 2017 - 06:58 PM

Thanks HM~!

 

This brisket is falling apart tender!  Very good seasoning, and not too salty.  The 2-part simmer is probably the key.  I was worried the broth wouldn't have enough flavor to make the veggies yummy but that was not the case.  The broth has a great flavor. 

IMG_5981.JPG

 

The mix of veggies, beef, and that horseradish sauce.......MMmmmmmmMM!!!!!! 

 

So GOOD!  I'm never buying a packaged corned beef again.  And this is so easy!!!  Seriously!  You could use pre-made pickling spices, maybe add a couple other herbs, a plastic bag, definitely use the PRAGUE POWDER, easy-peasy~~~

 

IMG_5985.JPG

IMG_5986.JPG

IMG_5987.JPG

 

 

 




#1436288 DIY Corned Beef!

Posted by salsalady on 18 March 2017 - 06:36 PM

​No Time to smoke it today!  Been busy sprucing up the bathroom....nothing like a little time with a sledge hammer and crowbar to make ya feel much better! 

IMG_5982.JPG

IMG_5983.JPG

 

 

First thing this morning, I pulled the brisket out of the refer.  Color is a bit darker than when it started, I'm guessing that's from some blood leaching out into the brine?  Rinse it and into the crock pot!

 

IMG_5973.JPG

IMG_5974.JPG

IMG_5975.JPG

 

 

yea...okay...gonna have to go with plan B~  -lol-

 

Cut in half and into the stock pot.  Bring to a gentle simmer for 30 minutes. Toss the water and refill with fresh hot water.  Gently simmer for 3 hours or until the bathroom and toilet room is gutted (about 4.5 hours)

IMG_5976.JPG

IMG_5977.JPG

 

Mix up some horseradish sauce-

1/4 cup sour cream

1/4 cup mayo

2Tbsp prepared horseradish

1/4tsp white pepper

3-4 grinds salt

IMG_5978.JPG

 

 

This thing was falling apart when I removed it from the stock pot.  I was supposed to add the veggies a while ago, but was busy with destruction. So I pulled the meat, added the veggies to the pot and boiled it up just to hurry it along. 

IMG_5979.JPG

 

Yukon Gold potatoes, carrots, onion, celery, cabbage.

 

Bump?

 

 

 




#1435766 DIY Corned Beef!

Posted by salsalady on 17 March 2017 - 06:48 PM

and I just read (on the internet... so it must be true!)  that green is considered bad luck by the Irish and the original Irish 'color' was blue!  Who knew???  :lol: