Recent content by HotSauceJ

I actually notcied when I was eating my Pad Thai last night that citrus really helps alleviate the initial burn.

Peppers also increase blood flow, if I am not mistaken.

So, every time I've ever eaten really spicy food: Wings, sauces, Asian foods... I've always noticed that whenever I go for the milk, it feels as though it ultimately makes it worse. This is for two reasons: 1) The spice seems to embed itself in my lips and tongue, and takes forever to go away...

The thing these big companies don't get about food as a whole, and especially spicy food, is that it's about flavor. I'm sorry, but you can only get real taste from small producers that take their time and perfect the craft. These mass produced cookie cutter foods just don't measure up.

I'll be testing my sauces this afternoon. I'll post the results later today in a new topic.

The habanero one was alright. The ghost chili griller was W-E-A-K. NO spice at all. Didn't try the chipotle one.

I was asking about the vinegar brine, because the base sauce uses apple cider vinegar. I just wanted to know if the brine affected the heat in any way. Either way, odds are I'll stick with fresh peppers to keep things simple. I have the base sauce perfected and consistent already. Update: My...

What I mean is, if I marinate/pickle the peppers, does the vinegar neutralize/water down the capsaicin, or does the vinegar simply extract the heat?

Okay. Now, what if I marinated them in vinegar for a bit? I'm assuming it works like an extract?

Hello all. I'm not one to make much idle chat, so I'll skip straight to why I'm here. I've been into barbecue as a cooking style for about six years. Recently, I perfected my barbecue sauce recipe, and consistency in making it. Now, I am branching into making a stupid hot version of my barbecue...