Hi all.
I messed up and posted first in another sub thread, but I hope you will forgive me that.
Any way, along the lines of introduction. I'm an amateur pepper grower and sauce mixer.
I've been eating hot stuff for years and am sick and tired of the typical vinegar+pepper+crazy label sauce that seems to be the standard issue in stores these days.
It's hard to define what makes a 'good sauce' over jsut a hot one. While I like the heat, what I really love, is finding a sauce with a unique flavor.
It should have dawned on me long ago bit it never did, I guess I'm dense, but if there is a flourishing micro brewing community making unique and interesting beer, surely there is a parallel in the hot sauce world... and what do you know here it proof of it's existence, here in this forum.
All that out of the way, I'm off to browse posts about recipes and cooking techniques. Then to plot what to do with my crop when it ripens.
I messed up and posted first in another sub thread, but I hope you will forgive me that.
Any way, along the lines of introduction. I'm an amateur pepper grower and sauce mixer.
I've been eating hot stuff for years and am sick and tired of the typical vinegar+pepper+crazy label sauce that seems to be the standard issue in stores these days.
It's hard to define what makes a 'good sauce' over jsut a hot one. While I like the heat, what I really love, is finding a sauce with a unique flavor.
It should have dawned on me long ago bit it never did, I guess I'm dense, but if there is a flourishing micro brewing community making unique and interesting beer, surely there is a parallel in the hot sauce world... and what do you know here it proof of it's existence, here in this forum.
All that out of the way, I'm off to browse posts about recipes and cooking techniques. Then to plot what to do with my crop when it ripens.
from Wisconsin
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