http://www.google.com/images?hl=en&rls=com.microsoft:en-us&q=Sriracha_sauce&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1252&bih=659
Anybody tempted to put it on everything you eat?
I think many of us already do.
If I get the job I'm going for, I will certainly be in a position to do so.
Nam Pla and Sriracha: Two of the five food groups.*
*Rounded out by Wine, Beer, and Whiskey.
Quote from: First City Hustle on November 17, 2010, 01:20:21 PM
I think many of us already do.
THIS
and......
Quote from: LMNO, PhD on November 17, 2010, 02:53:44 PM
Nam Pla and Sriracha: Two of the five food groups.*
*Rounded out by Wine, Beer, and Whiskey.
THIS!!
My kids put sriracha on everything they eat from eggs to french fries.
It's either that or some other hot sauce, depending on mood.
It's ESSENTIAL for kick in a good hot curry.
I don't know why I didn't think of this before.
Over the summer, I made a quart or so of hot pepper relish* that's REALLY hot. Like, a quarter teaspoon will kill any other flavor in a bowl of chili. Anyway, if I can find a container that seals really tightly, I'll send you some, along with that Flash Drive that's still laying around.
*Mostly habaneros.
Quote from: LMNO, PhD on November 17, 2010, 04:51:11 PM
I don't know why I didn't think of this before.
Over the summer, I made a quart or so of hot pepper relish* that's REALLY hot. Like, a quarter teaspoon will kill any other flavor in a bowl of chili. Anyway, if I can find a container that seals really tightly, I'll send you some, along with that Flash Drive that's still laying around.
*Mostly habaneros.
I would be interested in the recipe for this, if you would be so kind. Made a hot sauce recently out of habenaros and some hot peppers I grew on the balcony, that came out pretty good, though I still want to tweak it a bit. Always interested in new ways to make hot things since sriracha and /or other hot sauce are included in or on many things I eat
Quote from: LMNO, PhD on November 17, 2010, 04:51:11 PM
I don't know why I didn't think of this before.
Over the summer, I made a quart or so of hot pepper relish* that's REALLY hot. Like, a quarter teaspoon will kill any other flavor in a bowl of chili. Anyway, if I can find a container that seals really tightly, I'll send you some, along with that Flash Drive that's still laying around.
*Mostly habaneros.
That would be awesome! Glad the flash drive is still a round too, thought the mail ate it. I'm interested in the extracurricular materials you mentioned.
a Peculiar Discordian Pepper Pass-off?
Quote from: Sir Squid Diddimus on November 17, 2010, 07:42:26 PM
a Peculiar Discordian Pepper Pass-off?
This reminds me.
CARAMELS?Also, have you had any jam yet?
Quote from: trippinprincezz13 on November 17, 2010, 05:27:09 PM
I would be interested in the recipe for this, if you would be so kind.
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg761518#msg761518
I like sriracha, but not enough to put it on everything.
Noted.
Quote from: Freeky on November 17, 2010, 07:49:17 PM
Quote from: Sir Squid Diddimus on November 17, 2010, 07:42:26 PM
a Peculiar Discordian Pepper Pass-off?
This reminds me.
CARAMELS?
Also, have you had any jam yet?
fuck.
NO TIEM!
Also, yes, had jam, is good :thumb:
Quote from: Sir Squid Diddimus on November 17, 2010, 08:49:34 PM
Quote from: Freeky on November 17, 2010, 07:49:17 PM
Quote from: Sir Squid Diddimus on November 17, 2010, 07:42:26 PM
a Peculiar Discordian Pepper Pass-off?
This reminds me.
CARAMELS?
Also, have you had any jam yet?
fuck.
NO TIEM!
Also, yes, had jam, is good :thumb:
No worries.
Awesome! :D
I just want to know how the name "cock sauce" became so popular without anyone (but me) ever say it with a hint of humor.
Ahhhh so that is Sriracha sauce! I used to have that stuff, it's awesome. Not insanely spicy but good-spicy and indeed suitable to put on pretty much everything. It's basically a bit firmer and seedless version of chilli paste, compared to the sambal I generally use (which is a lot cheaper).
Didn't know it was called Sriracha, but we get the same bottle. Gotta get some of that stuff now. I think the Asian supermarket closeby should have it.
Also I should find some different types of peppers for my own processing. Generally available in the supermarkets are regular chilli peppers (medium hot) and Madame Jeanette (http://en.wikipedia.org/wiki/Madame_Jeanette)/Adjoema peppers (very similar to Scotch Bonnet (http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)) peppers). Unfortunately not only are these Adjoema peppers somewhat too insanely hot for my tastes, I also really don't like the taste they have on their own, besides the hotness. I dunno, if you ignore the hotness, a regular red chilli pepper tastes pretty much like a bell-pepper/paprika. But the Adjoema/Jeanette--it's hard to describe something you can only taste for a few seconds before your mouth is aflame--it's kinda ... floral?
Don't really like them. I wonder if Habaneros would be better or different, because according to Wikipedia they're really closely related. At least the hotness is comparable.
Sriracha is good, I enjoy it a lot, but the only sauce I've ever put on everything was Cajun Power garlic sauce.
My meals were mere vehicles for the sauce for a solid year.
Oh god, my mouth is watering profusely just thinking about it.
Quote from: Triple Zero on November 18, 2010, 10:17:37 AM
Ahhhh so that is Sriracha sauce! I used to have that stuff, it's awesome. Not insanely spicy but good-spicy and indeed suitable to put on pretty much everything. It's basically a bit firmer and seedless version of chilli paste, compared to the sambal I generally use (which is a lot cheaper).
Didn't know it was called Sriracha, but we get the same bottle. Gotta get some of that stuff now. I think the Asian supermarket closeby should have it.
Also I should find some different types of peppers for my own processing. Generally available in the supermarkets are regular chilli peppers (medium hot) and Madame Jeanette (http://en.wikipedia.org/wiki/Madame_Jeanette)/Adjoema peppers (very similar to Scotch Bonnet (http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)) peppers). Unfortunately not only are these Adjoema peppers somewhat too insanely hot for my tastes, I also really don't like the taste they have on their own, besides the hotness. I dunno, if you ignore the hotness, a regular red chilli pepper tastes pretty much like a bell-pepper/paprika. But the Adjoema/Jeanette--it's hard to describe something you can only taste for a few seconds before your mouth is aflame--it's kinda ... floral?
Don't really like them. I wonder if Habaneros would be better or different, because according to Wikipedia they're really closely related. At least the hotness is comparable.
if you don't enjoy the floral qualities of a scotch bonnet, you probably won't enjoy a habanero either. Most people can't tell the difference between the two. If you want something a little hotter than medium (what i think of as jalapeno-hot) and with a little more flavor as well, see if you can find some santa fe chilis, or some serranos.
Ah, thanks for the advice :)
Also, so describing the taste as "somewhat floral-like" is in line with your experiences then? Cause I was breaking my head on how to describe it, and maybe I was crazy describing it as such :-)
nope, that's exactly how I describe the flavor of scotch bonnets that lingers behind the heat.
Yeah, they actually have a really wonderful flavor if you can make it past the heat.
Quote from: Sigmatic on November 17, 2010, 09:31:41 PM
I just want to know how the name "cock sauce" became so popular without anyone (but me) ever say it with a hint of humor.
I don't know, but I do think it's funny that there's cock sauce AND chicken sauce, and they're both chili sauces, but different.
Quote from: Nigel on November 18, 2010, 08:57:14 PM
Quote from: Sigmatic on November 17, 2010, 09:31:41 PM
I just want to know how the name "cock sauce" became so popular without anyone (but me) ever say it with a hint of humor.
I don't know, but I do think it's funny that there's cock sauce AND chicken sauce, and they're both chili sauces, but different.
New field of study?
Condiment Husbandry[\i]
Quote from: First City Hustle on November 18, 2010, 07:36:07 PM
nope, that's exactly how I describe the flavor of scotch bonnets that lingers behind the heat.
Cool :D
Quote from: LMNO, PhD on November 18, 2010, 07:37:28 PM
Yeah, they actually have a really wonderful flavor if you can make it past the heat.
Maybe you're right and it just wasn't what I expected a pepper to taste like, combined with the traumatizing (heh) experience of extreme heat might have caused a negative imprint :)
So, I bought myself 4oz of the stuff.
not sure yet if I'm going to cook with it or pulp it with denatured alcohol to extract the capsaicin ...
best advice I can give for making hot sauce out of scotch bonnets:
don't go as heavy on the vinegar as you would with most hot pepper sauces. Instead, use ground carrot and/or some combination of mango and papaya as the filler for the sauce. Their sweetness will balance out the heat while still complimenting the natural flavor of the pepper. A little lime juice goes well with it also.
Quote from: LMNO, PhD on November 17, 2010, 07:49:43 PM
Quote from: trippinprincezz13 on November 17, 2010, 05:27:09 PM
I would be interested in the recipe for this, if you would be so kind.
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg761518#msg761518
Cool, thanks! Probably gonna whip some of this up as soon as I get the chance
Quote from: First City Hustle on November 19, 2010, 04:31:20 PM
best advice I can give for making hot sauce out of scotch bonnets:
don't go as heavy on the vinegar as you would with most hot pepper sauces. Instead, use ground carrot and/or some combination of mango and papaya as the filler for the sauce. Their sweetness will balance out the heat while still complimenting the natural flavor of the pepper. A little lime juice goes well with it also.
Cool. I might try that! Would it be a good idea to mix in some regular chilli peppers too?
And about the seeds. The capsaicin is in the spongy stuff that holds the seeds, not in the seeds themselves, so for a good sauce it'd be good to remove them. Except I prefer to touch the madame jeanette's as less as possible, cause I can never seem to remove the capsaicin from my fingers entirely. Suggestions?
gloves.
Reawaken the prehensile nature of your feet, 000.
Quote from: Triple Zero on November 19, 2010, 05:38:53 PM
Quote from: First City Hustle on November 19, 2010, 04:31:20 PM
best advice I can give for making hot sauce out of scotch bonnets:
don't go as heavy on the vinegar as you would with most hot pepper sauces. Instead, use ground carrot and/or some combination of mango and papaya as the filler for the sauce. Their sweetness will balance out the heat while still complimenting the natural flavor of the pepper. A little lime juice goes well with it also.
Cool. I might try that! Would it be a good idea to mix in some regular chilli peppers too?
And about the seeds. The capsaicin is in the spongy stuff that holds the seeds, not in the seeds themselves, so for a good sauce it'd be good to remove them. Except I prefer to touch the madame jeanette's as less as possible, cause I can never seem to remove the capsaicin from my fingers entirely. Suggestions?
Wash your hands in vinegar, then soap. Be sure to get under your nails.
Aletrnatively, hold it with a paper towel, and cut it open, then scrape it with a knife.
or dip your hands in milk.
also- GLOVES
I've heard coffee will remove the capsaicin.
I always wear gloves because I'm an idiot and did the rub the eye thing last time I didn't wear gloves which was so long ago now I can't remember when but I sure as fuck remember the pain dear god the pain.....
I have a recipe for hot relish that uses either scotch bonnets or habeneros.
3-5 scotch bonnets or habeneros seeded and chopped
1-2 poblanos seeded and chopped
1 large onion diced
4-5 cloves of garlic smashed but not into pieces
I like to throw in about half of a red bell pepper chopped just for color.
1/4 - 1/2 tsp salt - I'm watching my salt so I don't use the full tsp the original recipe called for.
whole peppercorns (your choice color, green are nice)
lime juice.
Mix together and put in a jar or jars. I use 2 tablespoons vinegar per quart jar in bottom of jar along with one tablespoon lime juice.
Now you take the rind off of a pineapple and cut it into pieces and cover it with water and a couple table spoons of vinegar. Bring to a boil, turn down the heat and let it simmer uncovered until about a third of it has reduced. Let cool slightly but not to cold and warmer than room temp!
Add a table spoon pineapple juice or some sweet juice to each jar with the peppers and vinegar then cover pepper mix with pineapple water. I will put a piece of the pineapple rind in each jar. Cover and put in the fridge when they have cooled.
I completely stole the basics for this from a Daisy Martinez recipe, but have played with it here and there. I will use this in place of sofrito especially when whatever I am making has some kind of fruit in it. A nice spicy condiment to have in the kitchen. Absolutely awesome to add a little to a couple of chopped tomato and mango with a touch of cilantro for a different kind of salsa!!!
Quote from: Triple Zero on November 19, 2010, 05:38:53 PM
Quote from: First City Hustle on November 19, 2010, 04:31:20 PM
best advice I can give for making hot sauce out of scotch bonnets:
don't go as heavy on the vinegar as you would with most hot pepper sauces. Instead, use ground carrot and/or some combination of mango and papaya as the filler for the sauce. Their sweetness will balance out the heat while still complimenting the natural flavor of the pepper. A little lime juice goes well with it also.
Cool. I might try that! Would it be a good idea to mix in some regular chilli peppers too?
And about the seeds. The capsaicin is in the spongy stuff that holds the seeds, not in the seeds themselves, so for a good sauce it'd be good to remove them. Except I prefer to touch the madame jeanette's as less as possible, cause I can never seem to remove the capsaicin from my fingers entirely. Suggestions?
you should actually remove the seeds AND the spongy stuff (it's called pith). There's plenty of capsaicin in the flesh of the pepper, the pith will impart a bitter quality and the seeds, in addition to imparting bitterness, will make you violently unhappy when one gets stuck in your anal crevice.
as far as washing afterwards, first rinse with vinegar, then wash with some sort of gritty cleaner (like Gojo or Lava) and don't just wash, SCOUR YOUR HANDS. Use s brillo pad or steel wool or something abrasive. And get under the nails. Then wash with regular soap and hot water. Touch your fingers to your lips. If there's no burning, you're all set. If there is, repeat steps 1 through 3.
and remember...NO MATTER HOW BADLY YOU HAVE TO PEE, REMOVE CAPSAICIN FROM HANDS FIRST.
Quote from: Rip City Hustle on November 20, 2010, 02:02:04 AM
NO MATTER HOW BADLY YOU HAVE TO MASTERBATE, REMOVE CAPSAICIN FROM HANDS FIRST.
Fixed that for you.
This reminds me of the time I was fourteen,
-STORY REDACTED-