Search results

@chitown: addiction hit the nail on the head, brewer's supply houses are the way to go. Sometimes the big restaurant supply places may have some, but all of my stuff came from a local home brew shop, which I'm guessing you guys have in numbers up in Chicago.   Good luck, and post what you end up...

You can make a fill pot out of a stainless steel stew pot. You drill a hole on the side towards the bottom and put a valve with a handle on the side. Do not use just regular plumbing fittings, use all food safe stainless fittings and you should be good. This is mine. There is another piece...

For chili, I am a bit of a traditionalist. I like to not go with any sweet sauces (ie not much fruit), only savory/salty.   The idea of the yellow fatalis and red scotch bonnets in the same sauce sounds good to me. Otherwise I'd say carrots and onions, yes. Maybe garlic. I love cumin but it...

Texas. The processing authority here is :     Al B. Wagner, PhD. Texas AgriLife Extension 225 Horticulture/Forest Science Bldg. TAMU-2134 College Station, TX.  77843-2134 979-845-7023 979-845-8906 (fax) http://aggie-horticulture.tamu.edu/commercial/food_processor   Starting this list is really...

I was just thinking of bacon infused sauce the other day and poof! Here is the beginnings of one. I really hope you post the sauce when it's made.   Thanks for the demo. Of course, now I really do want a Bloody Mary.

Hey y'all,   Thanks for your responses. I have pretty diligent records and spreadsheets of recipes in grams/oz as well as pH and yield, so that is no problem. I had heard from people that the recipe between say a 100 oz and 1000 oz are not directly proportional. For instance 10 oz of onion does...

Anyone with experience taking a recipe from a small to large? I don't believe it will be directly proportional, but I am having to just guess with trial and error. If anyone has suggestions to make this process easier, I would be grateful.   Thanks,   A nascent sauce maker

I think Lucky Dog, Phil, and Ala. Jack have the gist of the thing for one of the business forums. If you are creating a condiment to go with food, then keeping it simple and tasteful is most definitely the basic idea...and simple and basic includes a pretty broad spectrum of design. On the other...

I have ordered from both Freund Containers and http://www.bottlestore.com/ (the larger company is Oberk) Most of these companies are distributors of other people's manufactured containers, so if you can find one that has a distribution center closer to you (despite where their headquarters are)...

Mike, Mike, reading about your day just made me hungry. I went through most of the 'red sauce' line and only 2 or 3 could have been called sauce, as the rest were mostly table salsas. Either way, they were tasty and there were quite a few small, commercial outfits whose sauce I hadn't tasted...

Great fun this year at the festival. First, it was under 100 degrees unlike last year. (Actually it rained a little, which right here, right now is a blessing.) It was great fun talking to some of the commercial guys and buying anything that stood out. Got a hatch/habanero green sauce and a...

Fantastic idea and mighty fine colors. I have a counter full of peppers and think I may get to making some of that (perhaps substituting a little honey for the agave). Thanks for the post and the pics.

These are Trinidad Seasoning, not Tobago Seasoning. Trinidad's are high heat in the Hab range, Tobago's sound mild. These were completely ripe. Chewy and thick walled. All of the others are in the normal progression from green to yellow to orange to red. But for some reason these were purple...

I just dehydrated 6 racks of Red Habaneros in my kitchen. It was my first time drying peppers and though there was a nice aroma, I did not experience any problems with the vapor. The harder part for me is knowing when to stop. Some still seem to have some viscous oil in them. The manual says...

Those little purple ones, and the ones that are currently red pack a punch along the habanero lines. I ordered and received them as Trinidad Seasoning from Pepper Lover, who seem to specialize in peppers from Trinidad Tobago. My pods look like the picture they have, which are listed under 'very...

I have a lot of plants producing right now, four of which I had never even tasted. One of the untested are Trinidad Seasoning. Of like 10-15 plants, I am getting some variation on shape, but more uniquely one plant produced dark purple pods: I haven't seen any pictures or text describing...

RM, the grilling does sound good particularly on chicken, pork, fish or shrimp. Thanks for the idea. Some of the recipes you have shown on here have definitely inspired some creativity. RPM, I couldn't agree more. What is better with peach cobbler than vanilla ice cream? Maybe spicy peach...

All fixed thanks to the posting a picture thread. Sorry, technological Neanderthal trying his best.

Hello all: After reading recipes on the forum that use ingredients far outside of the box in which I've been thinking, I tried to experiment a little with interesting results. I started with some peppers from my first harvest of the season. The little purple ones are the ones I used. They...

First, the sauce looks beautiful. That's some deep sauce. Secondly, do you think dehydrated pods lose much flavor/heat? I'm only asking because I am about to plunge into a major pepper drying operation and am nervous to lose any of the good stuff but thought it was the easiest way to store a...