Recent content by Nor Cal Heat

Kinda like the texture of raw oysters, until I bit the beak, a slight crunch. Flavor similar to a sunny side up egg fried in duck fat. Was surprised I didn't do the fear factor gag.

Purchased a few Balut at the farmers market yesterday and didn't realize it was uncooked till I cracked open. I wasn't going to let it go to waste, so I added some fish sauce, Thai chilies and garlic then slurped it down. My wife and son dry heaved as I slid the slurry off the plate and into...

We had some leftover Easter eggs that no one was going to eat Then I found a recipe for 'Khai Look Koei' or Son in Law Eggs. Salty, sweet, sour, spicy, fishy, delicious! Tamarind sauce was a little thick but was still great!

Never thought I would be cooking liver after a couple of bad experiences, but after all these years I thought I give it a try. Once it was complete I was a little apprehensive to try it (memories of a dry chalky mess), but to my surprise it was damn good! Moist and tender! It's all about the...

Thanks guys! I was going to DIY http://www.chow.com/...ur-slow-cooker/ Till I saw this contraption that controls everything, I got it ebay for much cheaper http://sousvideq.com/ It's easy. Plug it into the wall, plug the crock pot into the controller, turn crock to high and adj temp on...

Poor man's Sous Vide Loin submerged 4hrs later Rub Hot Curry powder Ghost Chile powder Paprika Oregano Parsley Dehydrated garlic powder Dehydrated onion powder Kosher Salt Pork was unbelievably tender and juicy! Cooked to a perfect 140deg

Fermentation ends today! Taste's damn good but it is efin HOT!!

Recipe is pretty basic 1/2 head napa cabbage chopped 1in squares 1/3c red hab flakes 1tbsp kosher salt 2cloves minced garlic 1tsp sugar Mix all ingredients in a large bowl then transfer to 32oz ball jar. Pack firmly into jar to remove air pockets. Ferment for 4-7days. Sunday will be 7days and...

A few more days fermenting and time to enjoy. Not traditional but close enough for me. This batch is going to like fire as it's made with red habanero flakes

The sriracha was made with red habs back in the summer, fermented for 14days. The batch fermenting currently is made with red jalapenos and red hab flakes.

What software are you guys using to make these great labels?

Marinated overnight with my Habanero Sriracha Big mistake using a cast iron grill pan indoors, the fan couldn't keep up with the toxic pepper fumes and choked us out. Will be doing this out of doors next time. BTW...the taste was incredible!

Spiced with cayenne and ghost chili

I got a few pages into the fermenting primer and was running of time so I started a thread. Now on the subject at hand... The smell; like sour habanero with a hint fruit. The taste; the cloudy substance was surprisingly good, salty, sour and hot. Although the peppers were mushy compared to...

These habs have been fermenting for 90days (forgot about it). Skimmed slime and mold of the surface but wasn't sure what to do with the milky separation. Should it be removed?