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salsalady

Member Since 30 Dec 2009
Online Last Active Today, 03:26 PM

#1643123 STEAK!!

Posted by salsalady on Yesterday, 09:06 PM

Top sirloin cap (picanha) large flake kosher salt , fresh cracked black pepper while cooking. Mine got some powder before slicing.

Rigged the skewers to give a bit of elevation after getting some marks.

Creamy broccoli cauliflower salad, shrimp dill salad,tortellini "antipasto " pasta salad

attachicon.gif 00100lPORTRAIT_00100_BURST20190630192244256_COVER~2.jpgattachicon.gif 00100lPORTRAIT_00100_BURST20190630194037066_COVER~2.jpgattachicon.gif 00000IMG_00000_BURST20190630193535483_COVER~2.jpg

 

just happened to pop into this thread, we've been enjoying some awesome steaks also...

 

And I had to laugh at Ashen's post...

 

 

What's up with all the SALADS???  Ya feeling guilty about all that awesome fatty meat stuff? 

 

 

 

:lol:  I'm just kidding with ya, The tortellini pasta salad counts as a starch, and the broc/cauli counts as 2 veggies, shrimp is a 2nd protein...

 

:clap:  Well Done!!!!
 




#1642496 What are some good ingredients for a brown superhot sauce?

Posted by salsalady on 12 July 2019 - 03:46 PM

Roasted or smoked garlic and onions ( no oil!)
Smoked peppers
Bit of tamari / soy sauce, like a tablespoon or 2
Balsamic vinegar or balsamic and apple cider
Tiny bit of molasses, but be careful as the balsamic will lend some sweetness.
Bulk it up with some red bell pepper, smoked with the other stuff
Bulk up with pumpkin or yams also. These will also add a bit of sweetness and will also act as a binder/thickener.


Have fun! Post pics if you can.


#1642211 Giardiniera Recipe?

Posted by salsalady on 11 July 2019 - 10:33 AM

Using the Colorado pickled pepper recipe in the link above, you can do a cold pack mix.  Make the brine, let cool, pack vegetables in jars, pour brine over, refrigerate.  This makes a crisper mix, but has to be kept refrigerated.




#1642209 Pure Evil Capsaicin Drops OOPS! Sale

Posted by salsalady on 11 July 2019 - 10:27 AM

Thanks, Bob!  Enjoy carefully~~~

 

:lol:

 




#1642208 Peppers in sweet sauce...trying to find recipe

Posted by salsalady on 11 July 2019 - 10:22 AM

Something like a sweet Thai chilli sauce?

 

https://ifoodreal.co...i-sauce-recipe/

 

mhttp://gramassauce.com/ost commercial ones look a little redder, but would be clearer if using wax peppers, could be more salad dressing-y with more garlic and onion.

 




#1642110 ENDS TODAY! Benefit Auction #2 (of 4) for 96strat (eBay) ENDS 7/7 17:55 PT

Posted by salsalady on 10 July 2019 - 10:09 PM

The seed person is hanging about and will see your post.

Secret login name... A. N. Onymous... :lol:




It's what they wanted. :cool:


#1642109 ENDS TODAY! Benefit Auction #2 (of 4) for 96strat (eBay) ENDS 7/7 17:55 PT

Posted by salsalady on 10 July 2019 - 10:05 PM

Not yet...I'll be on the real computer in a bit to forward the info.


#1642096 Candy for Andy

Posted by salsalady on 10 July 2019 - 08:53 PM

PS....PEPPERPEOPLEROCK!!!!


#1642081 Giardiniera Recipe?

Posted by salsalady on 10 July 2019 - 07:34 PM


https://extension.co...-at-home-9-314/

This link has a recipe that will work for a canned product. It is a big issue to have oil in the mix, which is probably why all the recipes are for eating right away. In the above recipe, you can can mix and match vegetables and peppers as long as the combined weights are what is listed in the recipe so the ratios remain the same.

Hope this helps,
SL


#1641874 Bottling an uncooked Commercial Hot Sauce

Posted by salsalady on 09 July 2019 - 11:05 PM

Right on...and yes please post what the results are. We are always looking for more in the information, and there are so many unique situations.
SL


#1641866 Bottling an uncooked Commercial Hot Sauce

Posted by salsalady on 09 July 2019 - 09:45 PM

I've seen a couple of competitors and at least they do not have vacuum seal. Is that a way of knowing if it was heat filled? No Hurry. Again, Thank You.


Vacuum seal is more the pfffft that happens when the cap is opened. If you are not paying attention, it may not be heard. It does not mean a pull off inner seal or the shrink band on the outside.

The Making Hot Sauce 101 sticky explains things pretty well for bottling heated sauces. For your uncooked sauce, it will definitely need approval from your licensing person. Call them...its their job to help folks navigate the process.

Good luck and stick with it. Thousands of people have gone it....

SL


#1641722 Pure Evil Capsaicin Drops OOPS! Sale

Posted by salsalady on 09 July 2019 - 10:25 AM

I just picked up the trade from  Bhuter, all in good shape.  Thanks!

 

elpicante, I still have several, PM sent~




#1641629 Bottling an uncooked Commercial Hot Sauce

Posted by salsalady on 08 July 2019 - 09:09 PM

Inspectors probably won't like the olive oil in it.  Without that and at 60% vinegar, it's basically a pickled product and it's 'likely' that it could be cold packed.  The bottles would not have a vacuum seal, but it's a question the inspector to answer. 

 

Usually, it is your State Dept of Ag that licenses food processors.  You can give them a call for a quick answer.

 

Good Luck!

salsalady




#1641438 ENDS TODAY! Benefit Auction #4 (of 4) for 96strat (Bid on THP) ENDS 7/7 1...

Posted by salsalady on 07 July 2019 - 09:24 PM

THANK YOU for all who participated! 




#1641419 ENDS TODAY! Benefit Auction #3 (of 4) for 96strat (Bid on THP) ENDS 7/7 1...

Posted by salsalady on 07 July 2019 - 08:41 PM

Auction #3 ended at 6:33 pm PST

 

Crazy Monkey Wins!!!!!  $375!!!!!

 

 

On behalf of 96strat, THANK YOU!

 

PepperPeopleRock!!!