food What do you add powder to?
- Thread starter Synastral
- Start date
salsalady
eXtreme Business
Why not cream sauces?
Biscuits and creamy sausage gravy with some smoked superhot powder
Fettuccini Alfredo and variations of....with some fatali powder
chicken piccata also with fatali or other yellow superhot
YUM!
yes, the fat of a cream sauce cuts the heat a bit....just have to add a bit more powder!
Side story-
a couple years ago I used a rubber spatula to make some sausage gravy for our NW chileheads camp out that I'd previously used to make some superhot Incinerator sauce (containing 7 Pots and Moruga scorpions). Even washing with lots of soap and hot water didn't get all the capsaicin off the spatula and the creamy sausage gravy had this distinctive tingle of capsaicin....
OOPS! The gravy still tasted great and even the non-chileheads enjoyed the gravy with a bit of a bite.
Biscuits and creamy sausage gravy with some smoked superhot powder
Fettuccini Alfredo and variations of....with some fatali powder
chicken piccata also with fatali or other yellow superhot
YUM!
yes, the fat of a cream sauce cuts the heat a bit....just have to add a bit more powder!
Side story-
a couple years ago I used a rubber spatula to make some sausage gravy for our NW chileheads camp out that I'd previously used to make some superhot Incinerator sauce (containing 7 Pots and Moruga scorpions). Even washing with lots of soap and hot water didn't get all the capsaicin off the spatula and the creamy sausage gravy had this distinctive tingle of capsaicin....
OOPS! The gravy still tasted great and even the non-chileheads enjoyed the gravy with a bit of a bite.
Yes.
Not sure why, i just don't feel like it compliments the flavour. just a gross taste imo.salsalady said:Why not cream sauces?
Biscuits and creamy sausage gravy with some smoked superhot powder
Fettuccini Alfredo and variations of....with some fatali powder
chicken piccata also with fatali or other yellow superhot
YUM!
yes, the fat of a cream sauce cuts the heat a bit....just have to add a bit more powder!
Side story-
a couple years ago I used a rubber spatula to make some sausage gravy for our NW chileheads camp out that I'd previously used to make some superhot Incinerator sauce (containing 7 Pots and Moruga scorpions). Even washing with lots of soap and hot water didn't get all the capsaicin off the spatula and the creamy sausage gravy had this distinctive tingle of capsaicin....
and lmao i've dealt with things very similar. I cut up peppers in the kitchen and even after washing the area i cut it on, my mom will cook on it and then yell at me for it being hot. Note that i'm the only person in my house that likes hot food, and my mom/sister can't even handle jalapenos.
paulky_2000 said:
Best answer!!!!!
Add it to anything brudda! Cook with it in sauces, or season with it, or use it in rubs and seasoning blends, use it to season after the meal is cooked, or on ready-made foods.
I PUT IT on everything but pasta is my favorite or soup
everything but cake ! 
^
Jamaican Hot Chocolate powder is awesome in the chocolate ganache center of a molten chocolate cake. Jus sayin'!
And powder in brownies!!!!!
Jamaican Hot Chocolate powder is awesome in the chocolate ganache center of a molten chocolate cake. Jus sayin'!
And powder in brownies!!!!!
Yuuuuuuuuuuuuuuuuup
almost everything....7 pot jonah is wonderful on watermelon!
Piccata sauce is butter and wine. NO CREAM!
But yeah. It works in cream sauces. Bechamels especially.
Mac n cheese! BOOM!
But yeah. It works in cream sauces. Bechamels especially.
Mac n cheese! BOOM!