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I had never thought of adding hops to a sauce, but it sounds like an interesting idea that I might try. Based on brewing experience, I don't think I would boil or ferment the hops. I think you'll lose too many of the aromatics. I'd start with infusions.

I started with Michael Ruhlman's charcuterie book years ago. It is a fair amount of work, but homemade bacon is much better than store bought. It's worth the effort to make it at least a few times per year.

Welcome from another Willamette Valley resident

Only the diet version works.

Hello from Oregon. I've been making hot sauces for years. Last year a friend gave me several gallons of a wide assortment of peppers he'd grown. Unfortunately his labels for the plants had washed off in the rain so it was a mystery blend. Anyway, between tasting them and Google I was able to...