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  1. J

    condiment How about some hot BBQ sauce?

      Left to right:   1. Carolina Gold - SC style mustard sauce. About 50% of that is my first, mostly unsuccessful, attempt at an aji amarillo hot sauce. By itself it had good heat but not so great flavor. But added to mustard, a little ketchup, Worchestershire, onion, garlic, and chopped...
  2. J

    fermenting Fermenters: standard air-locks vs. waterless airlocks

    Has anyone been able to compare results with the old-school airlocks like these:     to ones like these:       The latter seem a lot easier and maintenance than the former (when using the water airlocks but using vodka instead of water, I'm topping that thing off at least weekly is not more...
  3. J

    Shakshuka with Lamb Meatballs

      1 large shallot, finely minced, sweated in EVOO (can sub a small onion and 5 or so cloves of garlic),  Add 1/2 small can tomato paste and carmelize then add 30oz canned diced/crushed tomatoes or equivalent amount of fresh. I used one can of diced and 4 fresh that I smoked and ran through a...
  4. J

    Aji Amarillo hot sauce

    I thought it might be interesting to make a sauce with these peppers even though I have no experience with them. So I've acquired dried pods (aka aji mirasol) and a small jar of the paste. Fresh pods are impossible right now and I'm not totally sure if I could get them in the summer locally...
  5. J

    smoking First try at Bulgogi

    Thin cut sirloin marinated a couple days (only because I forgot I had leftovers to finish first) in soy, sugar, apple and pear puree, scallions, and sesame oil. I added some gochujang too for extra umami and a little heat but I put in too little, next time I'll use more. Grilled quickly, then...
  6. J

    fermenting jhc's wacky first ferment thread

    So for your first ferment you should probable keep it as simple as possible right? That's the smart move. I apparently am not a smart man but I wanted to do it this way so damn the torpedoes, full speed ahead. To brutally mix the metaphors, this might be a great sauce or it might go down like...
  7. J

    fermenting Dealing with acid in a mash before fermentation

    I'm thinking about playing around with commercial pepper mashes as a base for a ferment but they either come with a ton of salt or with 10% distilled vinegar added. I found a thread on Reddit that discussed if the pH of the mash is 3 or below, fermentation won't happen (or will be terribly...
  8. J

    flavor Hot sauce collection with good flavor variety and great colors

    So this is too late for this holiday season probably, but I was thinking it would be cool to make a set of 4-6 different hot sauces that could be given as gifts. I'd want a good representation of different flavors but also really nice and distinct colors. So just throwing out some ideas and...
  9. J

    Hello from SF, CA

    Joined here years ago when I was in Seattle but never posted! I'm in San Francisco now but moving back to Washington state, Vancouver, soon. I'm into hot sauce making for folks with a medium-high heat tolerance, not necessarily a super hot tolerance. Glad to be with you all.
  10. J

    Chile wimp... should I even attempt a super hot sauce?

    Ok not really a wimp, but I can tell I don't have the tolerance that most of this board does. My hot sauce enjoyment peaks at most commercial habanero sauces... good heat but I still get lots of flavor. I'd like to try some new flavors besides cayenne and habanero but would like the heat to stay...
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