Chefs and super hots

Captain Caliente said:
Hi Jase. I will definitely look into that salt. Here is a tough question that I'm sure all of would struggle with. If you had to choose between salt or chili flakes for the rest of your life. Which would you choose?
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You wont regret it!

Id choose salt because its used in ALL food and I hate unsalted/unbalanced food. Salt is a core requirement of cuisine whereas chilli and heat is an optional extra..
 
SmokenFire said:
Is the book any good Mike?  Have you used many of its recipes, or is it more a novelty read?
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Meh. Mostly novelty. A lot of the recipes are just 'regular' recipes, and then it says: "Add one teaspoon of Moruga Scorpion powder" or "Add 2 chopped Douglah pods" (or whatever).
IMG_7419.JPG


I did make some superhot pizza flatbread thing that was in there. Pretty good, but I used too much minced Brain Strains and it freakin' ROCKED me, haha ;)
Even that recipe, though.... Basically, "cut a loaf of French bread in half, add pizza sauce, cheese, and basil. Then add minced superhots. Bake at 400*" :rolleyes:

For wings: "take your favorite hot sauce and add 1 teaspoon of superhot powder. Toss wings...." :yawn:
 
The Hot Pepper said:
 
I'd like to see you make a chipolte sauce from "fresh" peppers. :lol:
 
Fresh is not always best. Mexicans use lots of dried peppers in their salsas, dishes, and moles.
 
 
You are limiting yourself when you restrict yourself to fresh, with the mindset of "fresh is better."
 
 
Open you mind to the dried. :D
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The first bins next to the door in the Mercado in Méjico are dried chiles and these are very large bins.  Probably more common in Mejican cuisine than fresh, at least in the Bajío.
 
Pasilla
 
IMG_3110 by Willard Bridgham, on Flickr
 
 
Guajillo
 
IMG_3107 by Willard Bridgham, on Flickr
 
 
Ancho
 
 
 
IMG_3108 by Willard Bridgham, on Flickr

 
 
Greetings carbon based lifeforms. As promised, I traded sauces with Warrant Man. Here is my review of his sauces. We originally recorded it via video but it was late and the audio was off. So I wrote the review out and added images. It was a very positive experience through and through. And if you haven't tried his Homicide Sauce, you probably should.
 
Salsa Lady is up next. I have a bunch of her sauces on my audio desk right now. Anyway, thanks to all who are working with me and helping me to be a better purveyor of hot sauce.
 
Captain Caliente's review of Warrant Man's Hot Sauces.
 
willard3 said:
 
 
The first bins next to the door in the Mercado in Méjico are dried chiles and these are very large bins.  Probably more common in Mejican cuisine than fresh, at least in the Bajío.
 
Pasilla
 
IMG_3110 by Willard Bridgham, on Flickr
 
 
Guajillo
 
IMG_3107 by Willard Bridgham, on Flickr
 
 
Ancho
 
 
 
IMG_3108 by Willard Bridgham, on Flickr
 
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Mexican cuisine, speaking generally, relies on the dried stuff for much of the unique flavors and character. The dry pods are just a lot different from their fresh counterparts.  One simply cannot sub fresh Poblanos in to replace Anchos, for example. Making mole from fresh pods, for another example, just wouldn't work for me.
 
Thanks for posting the rad pics, Willard.  Makes me want to take a trip to Mexico, for sure. 
 
This Caliente guy seems to be very polar in his beliefs, NO water in hot sauce, NO peppers other than fresh, Peppers INSTEAD OF salt... you'd think, as a chef, you'd be open to all... I mean really? Rule out dried chiles because... Gordon Ramsay? :lol:
 
The Hot Pepper said:
This Caliente guy seems to be very polar in his beliefs, NO water in hot sauce, NO peppers other than fresh, Peppers INSTEAD OF salt... you'd think, as a chef, you'd be open to all... I mean really? Rule out dried chiles because... Gordon Ramsay? :lol:
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I never said I was against these things. I said that I have preferences. Did you read my discussion? Who said Rule out dried chiles? I use them all the time. I simply prefer fresh. Fresh peppers are more malleable and thus one can extract a specific flavor. For example, I like dehydrated fruits. But I prefer fresh fruits. I can see using banana chips as part of a cake dust, not fresh bananas. But let's face it. Banana bread needs ripe bananas. It's all about give and take, balance and using the right combinations. That is all I've said.
 
Gordan Ramsay is amazing in any case.
 
I did read it. :) And you asked what we would choose, salt OR dried peppers. There is no need to choose unless there is a zombie apocalypse, and there is a shelter with salt, and one with peppers :lol:.
 
Seriously though I'm just having a bit of fun but your posts are very black and white.
 
The Hot Pepper said:
I did read it. :) And you asked what we would choose, salt OR dried peppers. There is no need to choose unless there is a zombie apocalypse, and there is a shelter with salt, and one with peppers :lol:.
 
Seriously though I'm just having a bit of fun but your posts are very black and white.
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I was just having discussion for the sake of discussion. But in truth, I never chose between the two...salt and chile powder. I just posed the question. I too was having a bit of fun in regard to Ramsay etc... I think some may be attributing the idea that I see things black and white to me. When in reality I see rainbows of colors. Mostly all the colors that chiles come in.
 
gour·met

ˌɡôrˈmā,ˌɡo͝orˈmā/

noun
noun: gourmet; plural noun: gourmets





  1. a connoisseur of good food; a person with a discerning palate.
    synonyms: gastronome, epicure, epicurean; More


    connoisseur;
    informalfoodie

    "a restaurant lauded by the most discriminating gourmets"









    • of a kind or standard suitable for a gourmet.
      modifier noun: gourmet
      "a gourmet meal"








 
 
gourmet superhot = Paulky_2000
 
 
I also like gourmet dandelion greens, gourmet bell peppers, gourmet apples, gourmet wings and gourmet tortilla chips.  Anything can be 'gourmet', including jalapeno, bell peppers and habaneros.  While not a qualifying noun, 'high quality' is a good adjective.
 
Ashen said:
I have been reading the topic but feeling leftout. I have been searching and can't find "gourmet superhots". Where have you guys been hiding the caviar, wagyu and white truffle superhots from me? ;)
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You haven't heard of the truffle oil gusher challenge? :lol:
 
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