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Shorerider

Member Since 07 May 2014
Offline Last Active Today, 03:38 PM

#1575875 Fastest pepper

Posted by Shorerider on 16 August 2018 - 07:29 PM




#1575363 [Aug 13] What are you working on this week?

Posted by Shorerider on 14 August 2018 - 03:46 AM

Knife #3.

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It turns out that cheap Damascus is cheap and about as straight as a dog's hind leg. 




#1575180 What was the last spicy meal you cooked?

Posted by Shorerider on 13 August 2018 - 03:14 AM

Chicken breast peices, crumbed (breaded) with home made bread crumbs, and side salad with baby spinach, rocket, tomato, cucumber, shredded carrot, green beans, a ripe Jalapeno (in winter :dance: ) topped with hickory smoked Cayenne flakes, and a splash of balsamic vinegar. Sauced with my own Scarlet Pain sauce.

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SR 




#1575114 Oven-Roasted Red Sauce

Posted by Shorerider on 12 August 2018 - 06:20 PM

Looks delicious.  :clap:

 

Aesthetically, would it have been better to add the basil and oregano after roasting to avoid the black specks?

 

I take it you are freezing those vac-packed portions for later use?




#1573403 Make your best taco.

Posted by Shorerider on 05 August 2018 - 09:02 AM

Agreed, GIP goes.........

 

 




#1572890 Welcome new moderator Scoville DeVille

Posted by Shorerider on 02 August 2018 - 09:27 PM

Not me that's for sur...........ah, who am I kidding.  :mope:

 

 




#1572546 New guy!

Posted by Shorerider on 01 August 2018 - 03:57 PM

˙ɹəpunuʍop ɯoɹɟ əɯoɔləʍ

 

Whoops, sorry, I forgot to turn my keyboard upside down.  :rofl:

You'll soon find yourself with way more than 60 plants, it's an addiction, is incurable and we are all infected here so you are amongst good company. 




#1570435 What was the last spicy meal you cooked?

Posted by Shorerider on 23 July 2018 - 02:59 AM

Penne Pasta Bake topped with homemade sausage, freshly grated Parmesan cheese, ground black pepper and smoked Cayenne powder. 

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One of my favorite things to eat.

:cheers:

SR.




#1569974 Hot Sauce Snob

Posted by Shorerider on 21 July 2018 - 02:19 AM

Yes I use water when I cook. However when making hot sauces I rarely do. I find the liquid that is contained in the ingredients, combined with the citrus juice and vinegar that gets added is more than enough to thin out a sauce. For me it is usually just a balancing act of lid off/on during simmering to adjust the thickness of a sauce. On the odd occasion I need to thin out a sauce, I would normally just add a splash of the particular vinegar in the sauce I am making at the time. 

 

My sauces are small batch, and do vary from batch to batch depending on what particular peppers and other ingredients I have on hand at the time. Being a hobby sauce maker, I have the luxury of being able to vary a particular sauce from batch to batch. 

 

 




#1569695 What was the last spicy meal you cooked?

Posted by Shorerider on 20 July 2018 - 03:28 AM

Tonight's dinner, even though it wasn't cooked it was bloody spicy. Polish sausage, homemade sausage, Black pepper Pepato cheese, truss tomatoes seasoned with salt, pepper and smoked Cayenne powder and my own Scotch Bonnet black olives. 

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Here's the black olives I brined just over a year ago. I included some Scotch Bonnets in the mix. The olives turned out full of Scotch Bonnet flavor and are very spicy, true chillihead heat level.

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SR.

 

 




#1569660 Hi all from Australia

Posted by Shorerider on 19 July 2018 - 10:47 PM

Welcome from Australia  Welcome to THP mate, you're amongst a great bunch of people here which I'm sure you'll soon find out for yourself.  :welcome:




#1569640 Welcome Shorerider as moderator!

Posted by Shorerider on 19 July 2018 - 09:54 PM

congrats Shoeryder   :drunk:

 

  

I took three pages for someone to call me that?

 

I'm deeply offended.  :rofl:




#1569290 Central Texas Newbie

Posted by Shorerider on 19 July 2018 - 02:52 AM

˙ɹəpunuʍop ɯoɹɟ əɯoɔləʍ




#1569287 Howdy from Egypt

Posted by Shorerider on 19 July 2018 - 02:44 AM

˙ɹəpunuʍop ɯoɹɟ əɯoɔləʍ




#1569234 Hot Sauce Snob

Posted by Shorerider on 18 July 2018 - 09:28 PM

He talks of disliking vegetable fillers like carrots and tomatoes, yet does it himself. But what gets me is the fact one of his ingredients is water? I'd much rather someone add carrots and tomatoes to a sauce over water which has no flavor whatsoever.