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The 10th Annual Hot Pepper Awards Winners Announced!

D3monic

Member Since 10 May 2014
Online Last Active Yesterday, 10:35 PM

Topics I've Started

D3 Pepper Products

20 September 2017 - 05:35 PM

Had a hard time figuring out where to park these but this will be my home for Sauces and Powder unless moved by admin. Don't really think i'm in a position to start selling products but will offer some stuff in SFRB here in the near future. Until then here's to documenting my work. 

 

Making a small batch of asian zing sauce. Pretty standard recipe. Smoking some Chicken Thighs, will baste them with this and maybe serve with broccoli and tiny bit of white rice. Been trying to go paleo again. Down 11 lbs. Averaging about 0.5lbs a day. Wanted to make my General D3monics chicken but too much flour and deep frying. 
 
Asian Zing Sauce (clone for bww with exception of my smoked thai peppers for extra heat)
 
Ingredients
6 teaspoons cornstarch (so not paleo but don't have arrowroot)
12 teaspoons rice wine vinegar
1  1⁄2cup corn syrup or 1 ½ cups sugar desolved in ¼ cup hot water
 1 cup chili-garlic sauce
3 tablespoon Tamari
 1 teaspoon ground ginger
 1 teaspoon Kosher salt
1  teaspoon garlic, minced
1 Teaspoon Plum Smoked thai peppers.  
 
 
DIRECTIONS
1. Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
2. In a small sauce pan combine remaining ingredients.
3. Add corn starch and rice wine vinegar mixture and stir well.
4. Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
5. Remove from heat, allow it to cool then cover it and chill it until ready to use
 
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Arrowroot would probably keep the dark red color better
 
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CLosed

16 September 2017 - 11:46 PM

I got 5 SFRB's laying around and a small harvest I just picked today. There's more I need to pick still not pictured, mostly small types. 

 

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SFRB for $18 of mixed pods. Some of what is pictured is...

 

D3 goat several phenos

El Scorponero several phenos

Not brown yaki (still tastes great just not brown)

sb7j

sugar rush

aji inti

aji painapple (very few, taking forever to ripen

white bullet habanero

wild brazil

aji fantasy

Pequin x goatsweed

blue christmas

white bhut

orange thai

very few papa dreadie scotch bonnet. 

will label crosses. 

 

Also the following add on items can be added to your box at an additional cost. 

 

Pepper Flake Vials: $5 each

Name:                                              #Available

 

Cherry smoked El scorponero:             12

Plum Smoked El Scorponero  orange    4

Plum SMoked White Bhut                      4

Plum Smoked White Bullet Hab             2

Cherry Smoked D3 Goat                        4

 

Pepper Flake Shakers $10 each

Name:                                              #Available

 

Cherry Smoked D3 Goat                      2

Alder Smoked Scotch Brain                 2

Cherry Smoked El Scorponero            5

Plum SMoked SB7J                             2

Plum Smoked Thai Peppers                2

Apple Smoked White Bullet hab          1

 

Example of powder containers

 

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For Tracking purposes please claim your box  in this thread. Only 5 boxes available for Monday Shipping. I may be able  to pick up a few more at post office on monday but depends on their stock on hand. 

 

 


Dried sugar rush

23 August 2017 - 03:46 PM

Has anyone tried drying sugar rush for flakes and if so how did they turn out?


It's Powder Time

22 August 2017 - 01:28 PM

New Dehydrator finally showed up. Can't wait to break it in. 

 

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Will look into some venting options so I can vent it outdoors. That way i'm not banished to dehydrating in the garage. 

 

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Chili Rayado from La Misión in the state of Hidalgo

11 August 2017 - 08:07 PM

Chili Rayado - translated to stripped chile is a heirloom pepper unique to the Town of La Misión in the state of Hidalgo Mexico. 

I got the pods from a Hispanic coworker who I often trade peppers with and given plant starts to. His parents have a house in  La Misión and spend half the year there coming back to Illinois for the winter (backward I know) 

 

For a while now i've been hearing him go on and on about this pepper and that his family usually brings a big bag of them back home every year. They just got back a few weeks ago and today he brought me a ziplock bag of them. 

 

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I believe they are a type of Jalapeno (at least google says it's in the  "jalapeno family")  Heavily corked, shorter and hotter than a typical jalapeno grown solely in the town of La Misión. 

 

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They are smoke dried for 3 days over god knows what kind of wood that's available in the region. Very smokey and have almost a raisin sweet scent to them. 

 

Here's a quick google link. http://mexicanfoodjo...m/chile-rayado/

 

 

I'm going to see if any of the seeds will germinate. Being dried over smoke for 3 days they might not be viable but considering how long they are dried maybe they don't get too hot to kill the seeds.