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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

Shorerider

Member Since 07 May 2014
Offline Last Active Yesterday, 07:02 PM

#1557534 Coffee

Posted by Shorerider on 03 June 2018 - 12:05 AM

Cappuccino pre stir.

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Post stir.

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Long black with a shot of Kahlua.

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SR.




#1557192 Hot Sauce Bubbles

Posted by Shorerider on 01 June 2018 - 02:02 PM

Just a standard blender. No boat motor.

 

For a start, I think you are aerating your sauce with your blender, a chilli milkshake so to speak. Most here use stick blenders, myself included. 

 

Do you have access to a stick blender?




#1557096 Hot Sauce Bubbles

Posted by Shorerider on 01 June 2018 - 07:33 AM

I have a couple of questions. How did you blend this sauce, and what was your process after blending?




#1556857 Burgers? Hell Yeah!!

Posted by Shorerider on 31 May 2018 - 01:06 AM

Its just a locally made one in a mason jar.  Really nice smoky flavor and enough heat to make me sweat.  On another note, I bought three sauces from Shorerider and I want to tell you this guy makes some bangin' sauces.  I am a stickler for consistency and these things are smooooooth!  He didn't list the chilis by name so I can't really report on exactly what is in them, but they are all really good and one of them really brings the heat!  Big ass bottles too.

 

Thanks for the kind words Jay, I'm glad you like them.

 

Hellburnero, as the name suggests, is made from Habaneros. The batch of Scarlet Pain you have were made with Jalapenos, however this changes with what I have on hand at the time. I have found the heat dropped on that batch considerably after aging. Heat Seeker was made with a mix of superhots, some Choc 7 Pot, 7 Pot Rennie, and an unknown choc pod that was supposed to be a MOA S/B. 

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All I know about it is it has intense flavor, and is extremely hot, a 1/4 of a small pod leaves me with a pain in the stomach for a few hours. 

 

SR.




#1556426 Shorerider's 2018 season.

Posted by Shorerider on 29 May 2018 - 05:33 AM

Another recent haul, and probably my last of this size.

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I still have pods to pick, and some are still ripening. My freezer is almost full so I'll definitely have enough to get me through until next season. 

 

SR.




#1556416 Pepper People are the Best

Posted by Shorerider on 29 May 2018 - 03:11 AM

I want to give The Warrant Man a belated shout out for sending me two newspapers which my sauce featured in, but more importantly told of the worldwide connection of hot peppers. 

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Without people like Trident Chilli and The Warrant Man this awesome story would have never been told. My thanks goes to you both.  :clap:

 

 

SR.




#1555445 Cooking Sauce (Minimum Temp and for how long?)

Posted by Shorerider on 24 May 2018 - 09:18 PM

You could also try different vinegars as there are many types with different flavors to choose from. White vinegar for example will have far more "zing" than say a white wine vinegar. 




#1554785 What was the last spicy meal you cooked?

Posted by Shorerider on 22 May 2018 - 03:51 AM

Polish sausage with Penne pasta (lol), Jimmy Nardello peppers, Kalamata olives, and fresh Basil and Parsley. 

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And just for the Boss, covered in freshly grated Parmesan cheese. 

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:metal:

 

SR.




#1554749 TheGreenChileMonster Ferments Some Sauce

Posted by Shorerider on 21 May 2018 - 09:34 PM

Sorry to hear the bad news cone9, best wishes to you and your pooch.

 

 

Yeah, for sure...except for all of those those pesky black Pube seed husks floating around in there. I'll use my fine mesh strainer to rid the sauce of most of that once it it is done fermenting again😁

 

I deseed my pubes prior to freezing, or using in a sauce. Needless to say it is a huge PITA!!!




#1553672 Make your best taco.

Posted by Shorerider on 17 May 2018 - 09:13 AM

Chicken, Baby spinach, tasty cheese, tomato pepper, tomato, white pepper, and sauced with GIP's Kiss The Sun sauce. Killer!!!

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SR.




#1553626 i PepperDaemon

Posted by Shorerider on 17 May 2018 - 12:49 AM

:pics:




#1552999 Happy Mothers Day!

Posted by Shorerider on 13 May 2018 - 10:09 PM

Looks delicious Hops, that's one lucky lady. 




#1552289 Sandwich of the Month

Posted by Shorerider on 10 May 2018 - 06:20 AM

Under the grill, Ciabatta roll, Peppercorn Pepato cheese on one side, butter on the other - so it doesn't dry out of course.

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Three eggs topped with black pepper and Hickory smoked Cayenne x Bhut & Purple Haze flakes. Sweet pepper on the side getting toasty.

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Bacon topped with SBR BBQ sauce.

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The eggs and sweet peppers next with some extra flakes for good measure. 

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Then sauced again with my own Scarlet Pain. 

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Closer....

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Lid on.

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Oh yeah!

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SR.  :metal:




#1552088 Make your best taco.

Posted by Shorerider on 09 May 2018 - 05:44 AM

Here's some green stuff I found on the floor, along with some ground beef, chicken, beans, cheese and grated carrots.

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Sauced with Warrant Man's "Homicide", and GIP's "Kiss The Sun". While I knew how good GIP's sauce was in this application, I found Warrant Man's sauce a great pairing with the spiced ground beef.

 

Thanks again guys.  :clap:

 

SR.




#1551756 Best Burger you've ever had in your life?

Posted by Shorerider on 07 May 2018 - 07:56 PM

I've seen you Aussies post chicken breast sandwiches and call them burgers... I asked about it once, and whomever it was stated in Oz if it's on a bun it's a burger. Different rules here! :P

 

That is the general rule here, burger buns equals burger, ground or otherwise. At KFC we have a chicken fillet burger which is not ground.