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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

SmokenFire

Member Since 06 Jan 2013
Offline Last Active Today, 03:13 PM

#1510545 How to dry out hot peppers so you can same them for later??

Posted by SmokenFire on Today, 03:11 PM

I'll pick the pepper and a bit of stem comes with it.  Your choice to dry it with the stem or not - I usually pull stems from anything going straight to the dehydrator and leave em stem on if I'm going to smoke or roast them first.




#1510430 Burgers? Hell Yeah!!

Posted by SmokenFire on Yesterday, 10:17 PM

JHP inspired me.  :)

 

Green chile colby jack burger

 

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Topped

 

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Da colby jack

 

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Set the stage

 

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And we're off

 

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hat on

 

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I'm in

 

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Thank you




#1510415 Show me your Racks

Posted by SmokenFire on Yesterday, 09:41 PM

I rock the metro shelving for the basement storage and seedlings since I get it at the restaurant supply store for far cheaper than retail.  ;)

 

Three racks of iron horse in the garage for tools - stuff is great value and stronger than metro imo.

 

 




#1510388 BREAKFAST!!!

Posted by SmokenFire on Yesterday, 08:40 PM

yum  :drooling:  looks fantastic 

but, :think:

 

where's the spice ?

:)

 

There's no spice in the dish save for the maple syrup I made to top it.  Just bring a bit of syrup up to a slow simmer with your choice of heat (in this case milah helow flake) then strain and use.  Sweet with just a hint of heat.  ;)




#1510362 BREAKFAST!!!

Posted by SmokenFire on Yesterday, 07:23 PM

Simple and satisfying french toast

 

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#1510358 xanthan gum

Posted by SmokenFire on Yesterday, 07:06 PM

Agreed.  With xanthan gum less is more.  Literally like 1/8 - 1/4 tsp in a batch that size.  Too much and your sauce will have a kind of 'slimy' mouthfeel.  Speaking from experience.




#1510357 hot sauce for meat

Posted by SmokenFire on Yesterday, 07:04 PM

For a finishing sauce for meat I like things with earthy deep flavors - sauces with ancho & chipotle peppers and the like.




#1510240 refrigeration of new sauce

Posted by SmokenFire on Yesterday, 02:51 PM

Unfortunately there is no general guide or rule of thumb for how much vinegar to use.  Totally depends on amount of ingredients and acidity of the other ingredients.

 

Your posted recipe looks like it should be fine, but remember literally ANY hot sauce you make - regardless of ingredients or pH - can be safely stored in your fridge just like your other adapted mango hab sauce.  You only need be concerned about pH if you are planning to store the bottled sauces at room temp. 




#1510237 Reusing old hot sauce bottles and other bottle ????

Posted by SmokenFire on Yesterday, 02:46 PM

 

Thank you for that. I want to ask though.....Why get new lids every time? I spray Clorox cleanup on my bottles and lids, inside and out, so that should be good enough right? I don't mind paying for new lids. I am sure they are dirt cheap. Just the mail order process might be an inconvenience. I guess i could just order in advance and find a place to store them until needed lol.

 

That waxy paper inside the cap is a seal.  Once the original sauce is put in the bottle and inverted the heat activates the cap liner and it seals much like a canning lid just as Mike said.  Since that is a one time only process if you reuse the caps then you're not getting that seal.

 

Reusing woozys is something we do around the house all the time, but I never reuse caps.  

 

Also you say you ordered woozies from Amazon.  I suggest checking out Fillmore container.  Their woozys (and caps and orifice reducers) are considerably cheaper when compared to Amazon in my prior experience.

 

Regarding the orifice reducers; I use them for only a few sauces that I make - namely my thinner sauces.  Anything with too much pulp is not going to pour well through the reducer.  So when I'm ordering bottles I'll order caps and then maybe 1/3rd as many reducers.  

 

Hope this helps cmwr, and welcome to THP.  :)




#1509960 Pepper franchises / collectives?

Posted by SmokenFire on 09 December 2017 - 02:59 PM

Sometimes I wish I had more of a business mind.  I can never quite grasp things like the McRib being available for a limited time only. If that strategy worked why would the Big Mac be a staple?  What makes the McRib the one to be limited time only?  Obviously someone in marketing knows because they make a fortune.

 

Supply and demand my friend.  When you cut supply you increase demand.  Whenever McD's re-launches the McRib they get a ton of exposure - so many outlets are looking for things to report - so that generates a lot of buzz and interest.  By making the McRib an 'only once in a while' item, McDonald's drives traffic to its stores - and plenty of people but more than just the McRib.  I've also heard rumors that McD's only makes the McRib when pork prices fall to a certain level but I think that's been proven incorrect over time.

 

I have had exactly one McRib in my life and it wasn't a pleasant experience that I'd repeat unless I were very hungry.  My younger brother is a fkn fanatic for them though.  




#1509758 Ground Cherries? Peepers or Tomato

Posted by SmokenFire on 08 December 2017 - 12:02 PM

From what I've been told, they are a close relative of the Tomatillo. I grew ground cherries this year, and wasn't a huge fan. Some people really love them though.

 

They have the same type of paper covering.  Taste kinda like a tomatillo crossed with a pineapple or grape to me.  Unusual for sure and great in hot sauces but not so great for eating out of hand imo.  




#1509756 t0mato's trials

Posted by SmokenFire on 08 December 2017 - 11:59 AM

Sounds exactly like I'd approach it.  Pork shoulder is very forgiving to begin with.  Love the mustard slather, use it myself.  

 

Served on a bun with a side of pickles I presume?   ;)




#1509673 t0mato's trials

Posted by SmokenFire on 07 December 2017 - 10:03 PM

I'll probably go buy a pork shoulder on Saturday. I've never brined pork before. How does that normally turn out?

 

Pork and poultry benefit from a wet salt/sugar brine or a dry salt only brine imo.  I never brine beef. 

 

Pork cuts like chops and tenderloin are very lean, so a wet brine makes good sense as you're finished product will be more juicy.  I'd never wet brine a pork shoulder though.  Instead I'd rub it w salt or a salt dry brine about 6-8 hrs before I planned to cook, then cook it in a low smoker or oven or braise it slowly in a big old pot.  Many bbq guys will inject pork shoulder, but I don't normally do so.  




#1509532 SnF's Feastival!

Posted by SmokenFire on 07 December 2017 - 10:38 AM

Got the chance to (not really) work from home yesterday and the cold is really coming in so I wanted to do a dinner that would cook for hours.  Settled on a conchinta pibil type cook for a pork loin roast we had in the freezer.  Basically just pork roast braised in citrus with chiles, garlic, tomatillo and spices.  

 

Here it is chopped and put back in the sauce:

 

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Plated with a bit of cheese, some onions pickled in lime juice and fermented jalapenos:

 

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Closeup:

 

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#1509492 What is the sweetest least floral of really hot pepper varieties?

Posted by SmokenFire on 06 December 2017 - 10:35 PM

This is a ridiculous question, please narrow it.

 

From what I interpret it's a question coming from a "what's really hot but not overly chinense tasting pepper" type angle.  Asked in a fashion of a seeker who knows what they don't want in a really hot pepper but isn't sure of which hot peppers will side step the floral taste. 

 

I didn't respond previously because pretty much all of the supers I've eaten have had that floral chinense flavor.  I don't know of one in that super hot cannon that I have eaten that is not pretty much as floral as can be in peppers.  For me most of them carry that habanero type floral taste to me initially, and then you taste only a bit more before the heat really starts to come on.