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Hot Sauce Roll-Ups

fineexampl

fineexampl

SO i was playing with my dehydrator since it arrived yesterday. I dried up some peppers for a rub, etc. The usual.

I got a tray with it to make fruit leather or fruit rollups. Cool! I was considering what to put in there and figured i could pretty much puree anything when the light went on.

I had in the fridge a bottle of CaJohn's Select Fatali Puree. Well i couldn't stop there, right? I did a blob of Fatali, a blob of CaJohn's 10, and a blob of my homemade sauce. They all dried perfectly. The fatali is insanely good. Haven't had the homemade.

I took a nibble of the 10 leather. I didn't chew or anything. I just let it sit on the roof of my mouth. Until today i don't think i've ever burned the roof of mouth. The lack of moisture seems to concentrate the flavors. :mouthonfire:

All in all, this was a good experiment. :lol: I urge everyone to make some hot sauce roll-ups.
 
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QuadShotz said:
Wow, what a great idea.
Hmm, I wonder how the DM MKII would work... :twisted:
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I'm not sure, but I do know that will be the hottest rollup you've ever had in your life!!:shocked::lol: I do like this pepper rollup idea though. Since I'm getting a dehyrdrator later this summer I may have to experiment!:hell:
 
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DO it up! The more stuff you lay down and the thicker you make it, the better.

My brilliant idea is this though.

make 3-4 inch circle rollups, stack them on waxed paper, and stack them in an airtight container. Use it as you would cheese on a hamburger. It "should" melt right onto the burger once in contact with the grease and melt into the meat.

Now tell me...how does that not sound awesome?
 
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fineexampl said:
DO it up! The more stuff you lay down and the thicker you make it, the better.

My brilliant idea is this though.

make 3-4 inch circle rollups, stack them on waxed paper, and stack them in an airtight container. Use it as you would cheese on a hamburger. It "should" melt right onto the burger once in contact with the grease and melt into the meat.

Now tell me...how does that not sound awesome?
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Ohhh My God!!! That sounds sooo Awesome that my mouth is watering with anticipation. You should try to market this idea. Seriously, I can see some $$$ from this. Imagine being able to by sliced hot sauce. I can't wait to give it a try. :onfire:
 
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Pepperfreak said:
Ohhh My God!!! That sounds sooo Awesome that my mouth is watering with anticipation. You should try to market this idea. Seriously, I can see some $$$ from this. Imagine being able to by sliced hot sauce. I can't wait to give it a try. :onfire:
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i need to get myself some professional culinary experience or training. i don't know if i could do that independently. i'd like to though.
 
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POTAWIE said:
Sure it works, but Defcon like most wing sauces is likely quite salty especially so when dehydrated
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That might be why my homemade sauce tasted the best. I don't like to add a lot of salt to my foods. for some foods though, the salt is welcome.


Or how about this...

Hot Sauce Slices with Bacon Salt mixed in!

HOT DAMN!:onfire:
 
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Hmmm....when i get my excalibur in a couple of months i might have to try this with Cape Fear's Red Savina hot sauce as well.

Which reminds me....i need to send the Capt'n an e-mail soon...
 
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rabbit said:
I'm not sure, but I do know that will be the hottest rollup you've ever had in your life!!
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Well, I gonan try to get some DM MKII soon, perhaps I'll find out. I think mixing with some papaya pulp I have in the freezer would be excellent. :D

OH...when I was a kid we'd make banana chips...imagine that, but with cinnmon sugar and fatali pawder. :drooling:
 
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QuadShotz said:
Well, I gonan try to get some DM MKII soon, perhaps I'll find out. I think mixing with some papaya pulp I have in the freezer would be excellent. :D

OH...when I was a kid we'd make banana chips...imagine that, but with cinnmon sugar and fatali pawder. :drooling:
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i made cocoa chili dried apples. i think it'd rock.
 
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fineexampl said:
DO it up! The more stuff you lay down and the thicker you make it, the better.

My brilliant idea is this though.

make 3-4 inch circle rollups, stack them on waxed paper, and stack them in an airtight container. Use it as you would cheese on a hamburger. It "should" melt right onto the burger once in contact with the grease and melt into the meat.

Now tell me...how does that not sound awesome?
Click to expand...

Man I like that idea. sounds awesome.
 
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