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Member Since 06 Jan 2013
Online Last Active Today, 12:54 PM

#1593598 Spiciest Dish You've Had At a Restaurant

Posted by SmokenFire on 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.




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.

#1592584 Hot Sauce as Xmas Gifts

Posted by SmokenFire on 10 November 2018 - 09:50 AM

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

#1592583 first real attempt at hot sauce, concerns re brine and airtightness

Posted by SmokenFire on 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.




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!  :)

#1591767 Peppers with longest burn time?

Posted by SmokenFire on 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.

#1591764 Anyone Know How To Start Plants Inside During The Fall/Winter?

Posted by SmokenFire on 06 November 2018 - 10:09 AM

I will use a damp paper towel in a sandwich bag on the top of the fridge - plenty warm enough to germ but not too hot like a heat mat can get.  Your coffee filter would work that way too - seeds don't need light to germinate - just water and warmth.


When I use the heating mat I usually use peat or coco coir plugs in the little dome things you can find in every home improvement store or online.  My mat tends to run hot, so I can it sandwiched between a couple layers of cardboard.  

#1591763 Homemade mustard HFH

Posted by SmokenFire on 06 November 2018 - 10:04 AM

Walchit I don't think you'd need to HFH the mustard, just jar it up and let age in the fridge if you're worried - though you technically could fill woozys and HFH if you wanted.  I advise making small batches at first so you have your ingredients straight for a larger batch.  Couple other tips:


The temp of your liquids will make a difference in the heat of the mustard.  Cold liquid = hotter mustard while warm liquid = more mild mustard.


DF is right that the chemical reaction takes place quicker/more completely with water alone, but you can soak in just about any liquid long enough and still get fine mustard.



#1591582 Peppers with longest burn time?

Posted by SmokenFire on 04 November 2018 - 09:06 PM

I love a nice clean list. Thank you sir. What order is that in?


From long to longest

#1591563 Peppers with longest burn time?

Posted by SmokenFire on 04 November 2018 - 07:47 PM

Peppers that have hurt me the longest:



aji cito



That's pretty much in order.  I have had a couple chocolate habs enter this type of territory but the listed peppers seem to light me up more than others. 

#1591238 Could you help me identify these?

Posted by SmokenFire on 03 November 2018 - 10:54 AM

Hi mtj - 


1, 3 & 4 all look pretty true to name imo.


#2 is not a reaper but I don't know what it is.  

  • CMJ likes this

#1591237 Shelf life question

Posted by SmokenFire on 03 November 2018 - 10:51 AM

Ok so I made several sauces last year that contain peppers, carrots, onions, garlic and vinegar. I have a digital ph meter and all were at least 4 ph before I put them in sterile woozies. I didnt boil for 20 minutes as Ive just read People saying should be done but they were hot and were simmered for a while. I have eaten them and thought they were fine. So my questions are...

1. Do you think they are safe to eat?
2. Are they still good one year later?

Any help would be great. Thanks.


The lower your pH the better for storage.  At a pH of 4 you're close to the edge - I usually prefer 3.6 or lower.  


Are they still good a year late and safe to eat?  Open one, smell it - if it smells good give it a taste.  


I have hot sauces that were bottled around 3.4 that I have eaten after 5 years and they were awesome.  

#1591059 I always wanted to make... BOOM!

Posted by SmokenFire on 01 November 2018 - 08:44 PM

Great looking Arroz con pollo SMDS!  


This weekend we'll be doing some sort of roast pork with starch and a vegetable. 


Shortly after that I want to do some dolmas and a general meze type grazing table for another occasion.  


There's going to be a birthday fiesta in a few weeks, I've been asked to smoke a butt or two (and maybe some more fish).  


Lots to come!  ;) 

#1590836 Favorite apples

Posted by SmokenFire on 31 October 2018 - 06:38 PM

If possible check out Royal Empire (or sometimes just Empire) apples.  Red with crisp sweet white flesh, on the smaller side, with frequent sunkissed skins.  Absolutely "the best apple that I have ever eaten and travel 3 hours every fall season just to get those apples" kinda good.  

#1590835 chili con carne advice

Posted by SmokenFire on 31 October 2018 - 06:36 PM

Best place to start imo is with the pros:  ICS


Have competed multiple times in ICS events.  The people and events are great - very similar to a bbq competition.  If you're going two entries I'd encourage you to cook a "crowd pleaser" entry and then a "senensis pleaser" entry.  Make something you think everyone will like, then make something exclusively for you.


The best part of most contests are the precious hours before cooking starts and after turn in - the times when you're walking around talking to the other competitors & sharing info/techniques, etc. 

#1590527 SnF's Feastival!

Posted by SmokenFire on 30 October 2018 - 09:47 AM

i had to stare and salivate a bit again,  :drooling: at that perfectly executed and captured sweet and sour pork  :drooling:

omg i want that right now even more than tamales. 


please include more deets even if you don't make it again tonight. {preferred cut of pork, why, and how you make your "batter" just so, etc. }

it looks so tasty, and family friendly {maybe it's not and you made the pork super spicy, idk}


It also looks perfectly glisteny while looking not the least bit soggy, or even like it would reheat up to a soggy disappointment like so much sweet and sour pork ive had that didnt turn out well at all as "leftovers"  even though they were pretty good to begin with...



I tend to use pork tenderloin or chops or loin roast - pork that is pretty lean overall.  I try to avoid fattier cuts like pork shoulder because the S&S pork cooks fast and won't be very tender if you're using shoulder.  I cut and trim the pieces down to roughly 1" x 1" and rub em with salt and that's it until after they come out of the pan.


The batter is simple - 2 eggs beaten then added to 1/4 cup flour & 1/4 cup corn starch.  You don't need to flavor the batter as the sauce you're using will glaze everything.  The batter will be kinda thin, so get right up next to the pan you're frying in else you'll have drippings all over the counter.  They are deep fried at 350 for 5-7 minutes (until done and nicely colored) and then they go onto a rack set over foil to drain.


The vegetables and sauce are already finished in a 2nd pan waiting over low heat for the pork to be done.  The key for me is to keep them separate until just before service; the finished pork hits the rack to drain and then each serving is added to the sauce/vegetable pan and plated on its own.  The pics above were snapped less than a minute after plating.  <-- Again that's the key - keep the crispy pork away from the sauce until just before plating.  Any leftover pork is stored separately from the sauce & veggies for this reason as well.


As served above it was "family friendly" with only jalas/green/red pepper with pineapple and shallot so not very spicy.  Added some hot sauce to mine after plating.  Any pepper can be used depending on how hot you want it though, and the sauce is sweet to start then savory so it would match nicely with peppers that are quite hot. 



#1590449 We Won! Pure Evil Marketing

Posted by SmokenFire on 29 October 2018 - 08:54 PM

Excellent work there SL!  :)