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SmokenFire

Member Since 06 Jan 2013
Offline Last Active Today, 12:51 PM

Posts I've Made

In Topic: Spiciest Dish You've Had At a Restaurant

Today, 12:51 PM

Didn't eat, but happened to see this last night on Burgers, Brew, and Que...they're claiming the world's hottest cheeseburger/hot dog.

http://damngoodfoodc...ml#anchor-u2095

 

 

My absolute favorite part of that menu?  

 

The "Take your YELP and SHOVE IT" on the bottom right of the page.  

 

As a food service worker that deals with Yelp, their asshat reviews and continuous high pressure sales tactics, every part of Yelp sucks armadillo ass.


In Topic: Smoking peppers for the dehydrator

12 November 2018 - 07:15 PM

 Was a great vid.  Thanks Peter!


In Topic: Hot Sauce as Xmas Gifts

10 November 2018 - 09:50 AM

Great looking sauce and I dig those square bottles WestPennineSpice!  :)


In Topic: first real attempt at hot sauce, concerns re brine and airtightness

10 November 2018 - 09:49 AM

my question is, is it good still? as is? should i transplant to jars and continue to leave it do its thing (and can at the end)? should i bail on aging and cook now because it's borderline due to possible oxygen transfer? is it salvageable at all or did i screw up entirely?

 

i figured i'd sign up and ask real people what they really did or can advise for my situation, instead of just guess and hope. cheers and good tidings from canada and thank you.

 

Welcome to THP growyourown! 

 

The mash in question has not likely fermented much if at all considering the amount of acid in the vinegar you used.  You're aging the mash more than fermenting.  That it's been kept covered it great, but left on the kitchen counter for a month under cling wrap isn't the most idea circumstance.

 

If this particular batch is near and dear to your heart and you really want to a) consume it and b) do so safely - I advise you to get a pH meter.  Something like this would suffice, just make sure to purchase calibration solution as well.  IF you're first attempt at hot sauce registers low enough on the pH scale then you are likely fine to cook it up and eat it.  

 

It seems like a lot of steps to jump through, but they are relatively easy and will help guarantee all your future hot sauce endeavors are safe and tasty.

 

Tips/tricks:

 

While you are cooking the hot sauce you can add things like honey or turbinado sugar to help balance/counteract the vinegar.  You could add some fruits you think may balance the sauce as well.  Just blend everything very well when you're finished and the resultant sauce will be pretty smooth.  If you want it very smooth put the whole batch through a food mill or fine mash strainer.  Then jar it up and keep it in the fridge till it's gone.

 

I encourage you to read through the Hot Sauce Making 101 and Fermenting 101 threads - there is a wealth of information therein that will really help you get consistently good results.

 

Best of luck!  :)


In Topic: Peppers with longest burn time?

06 November 2018 - 10:16 AM

Actually for longest burn time I'd go with Clavo Red. 

 

Oh yes.  Add that to my list.  Really unassuming little peppers too - totally a 'fooled you' hot creeper type of pepper.  As hot or hotter than habs with lingering heat.

 

Also I miss Nigel.