Subj : Re: Heat
To   : Shawn Highfield
From : Dave Drum
Date : Thu Jul 25 2024 05:28:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> A diplomatic solution. Unlike many other chilies cayenne seems to not
 DD> have any flavour to my taste buds so you'd probably be OK with your

 SH> I can sneak a bit in and she'll be okay.

 DD> way of handling it at your house. Anaheims, jalapenos and serranos
 DD> have a definite and detectable taste. I think once the heat gets
 DD> above your personal comfort level it overwhelms your sense of taste.

 SH> I have lots of peppers here i use for my hot sauce.  One thing about
 SH> the dried pepers they sure do last a while.

My only hot sauce is what I first made as a try for a more "garlicky"
version of Hoo Flung Foo (Huy Fong) Rooster Sauce. I use store-bought
if I want a different flavour profile.

 DD> I won't recommend you mke this at home as it has both gluten and
 DD> heat. But, if you ever get the chance to have it ala carte - go for
 DD> it. It's right tasty if I do say so myself.

 SH> I've saved the recipe.  We are getting new room mates so will try a few
 SH> more things, but I stick with GF flower everywhere.

If you're used to the ins & outs of cooking GF that's a safe alternative.
I'd have to stumble along for a bit as I imagine there's a learning
curve.  Bv)=

 SH>  * SeM. 2.26  * Environmental condoms:  "Y'want paper or plastic?"

Condoms been around for a loooooooong time. The most wide spread versions
were made from fish air bladders (according to Giacomo Casanova (really)
a well kown author and rake from early 18th century. It's said he used
to blow them up to check for holes and leaks.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Garlic
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain, non-iodized
      1 pt Chilies; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar
 
  Fill the Mason jar with the dried chilies and peeled
  garlic. Dissolve the tablespoon of salt in a cup of
  white vinegar and pour over the chilies and garlic.
  Top up the jar with more vinegar and put the jar in
  a low traffic area to let the chilies rehydrate for
  a day or a few weeks. Add vinegar as needed to keep
  the jar full.
  
  When the chilies are rehydrated empty the contents of
  the jar into a blender or food processor and puree.
  Add vinegar (or water) to get to your desired
  thickness. I like mine to be fairly thick (like catsup
  with an attitude) instead of runny like Tabasco. As
  there is plenty of vegetable pulp in this mix, thick
  is easy.
  
  You can decant into smaller bottles or keep in the
  quart jug.
  
  I have kept some in the ice box for as long as five
  weeks with no ill effects. I can't seem to get it to
  last any longer than that. Apparently the longer it
  sits in the ice box the more of it disappears.
  
  This is a moderately successful attempt to make my own
  "Huy Fong Sriracha Sauce". It's more garlicky than Huy
  Fong and moderately spicy and goes well on almost
  anything. Which, I suspect is why I have never had a
  batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle
  Dirty Dave's Kitchen. In the heart of the Great
  American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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