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Hot Sauce

Please share your favorites that you cook with your spirits or commercial stuff. We love alcohol flavored food.

Re: Hot Sauce

Postby Mangamahu Moonshine » Wed Feb 10, 2016 9:52 pm

I use a mixture of a few varieties of fresh red chilies, a couple bell peppers for sweetness, an onion and a little garlic, a little salt and sulphite free white wine. Blend it all together, then add a little active beet kvass or sauerkraut juice to get it started. Burp the jar daily for a week or so, then put it in the fridge. Makes a very nice lactofermented hot sauce.
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Re: Hot Sauce

Postby Azframer » Wed Feb 10, 2016 11:17 pm

Call me a candyass or whatever, you will not see me eating a Ghost chili, I have seen enough people on the internet making a complete fool of themselves trying to eat them.
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Re: Hot Sauce

Postby S-Cackalacky » Thu Feb 11, 2016 8:31 am

+1 Az - hottest thing I need or want is a habanero and I have to prepare myself for it. The difference in heat between a habanero and a ghost is around 1 million scoville units. Not sure the endorphin rush is worth the pain.
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Re: Hot Sauce

Postby Smaug » Thu Feb 11, 2016 11:42 am

I just cut em up and render them down a bit in olive oil. Then strain the bits out and use the oil to season to taste..
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Re: Hot Sauce

Postby just sayin' » Thu Feb 11, 2016 8:34 pm

Smaug wrote:I just cut em up and render them down a bit in olive oil. Then strain the bits out and use the oil to season to taste..


Interesting! I have done that with garlic, low and slow, never thought about peppers.
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Re: Hot Sauce

Postby vb » Thu Feb 11, 2016 10:27 pm

yup, thats the way to make chilli oil, far nicer than you can buy.
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Re: Hot Sauce

Postby Zymurgy Bob » Fri Feb 12, 2016 11:23 am

On a somewhat similar note, I love the way you put pepper heat in kung pao, pork, or chicken. You toss a few peppers (I use the Asian cayenne, long red-grown guys) into a bit of hot oil in the wok, on medium-high heat, and with a wooden implement, stir, press, and squeeze the peppers until you can smell the very special smell that comes off the peppers, that often make me sneeze like crazy at first.

After that, toss in your veggies and precooked meat, and finish off the recipe. That scorched or toasted pepper flavor is what makes kung pao special.
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Re: Hot Sauce

Postby Mangamahu Moonshine » Fri Feb 12, 2016 8:58 pm

Zymurgy Bob wrote:On a somewhat similar note, I love the way you put pepper heat in kung pao, pork, or chicken. You toss a few peppers (I use the Asian cayenne, long red-grown guys) into a bit of hot oil in the wok, on medium-high heat, and with a wooden implement, stir, press, and squeeze the peppers until you can smell the very special smell that comes off the peppers, that often make me sneeze like crazy at first.

After that, toss in your veggies and precooked meat, and finish off the recipe. That scorched or toasted pepper flavor is what makes kung pao special.


Sounds slightly similar to making kaang kiew wan where you fry up the green curry paste in the oil for awhile before beginning to add meat.
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Re: Hot Sauce

Postby Zymurgy Bob » Sat Feb 13, 2016 12:13 pm

I don't know the kaang kiew wan, but I make a mean panang curry, and that also starts with frying the (homemade) paste, but it's at a way lower temperature than the kung pao pepper conversion.
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Re: Hot Sauce

Postby Mangamahu Moonshine » Fri Mar 18, 2016 6:57 pm

Kaang kiew wan is my jam, brah. Lol.

Thai green curry, I usually use chicken in that one, with sliced red chillies to counterbalance the green curry paste, beans and some broccoli florets, and garnished with roasted cashew nuts.

I do a pretty nice red curry with pork belly as well. I like Thai food. Panang is very tasty, too.
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Re: Hot Sauce

Postby Zymurgy Bob » Fri Mar 18, 2016 11:35 pm

I'll have to look that up I can't imagine life without Thai food.....except lately. :(
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Re: Hot Sauce

Postby sasquatch » Sun Oct 08, 2017 9:34 am

There is a new king of heat called the Carolina Reaper.
https://www.youtube.com/watch?v=cozHUec4sPc
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