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November 23, 2017, 04:25:30 pm
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Author Topic: Hot Peppers  (Read 8963 times)
Conan71
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« Reply #15 on: January 28, 2014, 08:45:22 am »

It should be noted that I forget to completely wash my hands tonight after adding some Blair's mega-death sauce to some chili mac. My left eye had literally seen better days.  Cheesy

Wiki article on Blair's sauces, which I highly recommend.

http://en.wikipedia.org/wiki/Blair%27s_Sauces_and_Snacks

Actual flavor in hot sauce that goes well with just about everything--including Asian foods. Screw you rooster sauce.  Tongue



I just hope you washed your hands before you handled the meat.  Shocked
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guido911
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« Reply #16 on: January 29, 2014, 04:19:53 pm »

I just hope you washed your hands before you handled the meat.  Shocked

[youtube]http://splashurl.com/ldpb4bn[/youtube]
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guido911
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« Reply #17 on: May 12, 2014, 11:20:37 am »

Tobasco and Sriracha are a couple of condiments I used to think were too hot.  Now, I'm perfectly good with them directly on a cracker or bit of meat or as a regular cooking ingredient.  Tastes change with age apparently, still not sure I'd ever pop a ghost chili just for the fun of it.

Not sure folks are following the Sriracha dispute with Irwindale, CA. Look who is sniffing around for another possible poaching...

https://www.texastribune.org/2014/05/12/bipartisan-sriracha-delegation-heads-california/
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heironymouspasparagus
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« Reply #18 on: May 12, 2014, 11:41:54 am »

Not sure folks are following the Sriracha dispute with Irwindale, CA. Look who is sniffing around for another possible poaching...

https://www.texastribune.org/2014/05/12/bipartisan-sriracha-delegation-heads-california/


We used to grow a lot of the peppers that Tabasco uses right here in Okieland.  They still source some here, but have gone further afield (China, Pacific Rim).


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Conan71
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« Reply #19 on: May 12, 2014, 01:02:28 pm »


We used to grow a lot of the peppers that Tabasco uses right here in Okieland.  They still source some here, but have gone further afield (China, Pacific Rim)


I always assumed they were all native to La.  Interesting.

I saw that on the news the other night Guido.  Seems like the Sriracha plant in Cali could install air scrubbers and everything would be okay.

edit: According to McIllheny’s web site, they produce the seeds at the original location in La. then they are grown in Latin America and shipped back for aging and processing.  Wiki has an article which claims the oak barrels they use for aging their pepper mash come from Jack Daniels though there is no corroboration of it on their own web site.  Apparently the char layer is removed to remove as much of the whiskey flavor as possible according to the claim on wiki.

http://www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/

http://en.wikipedia.org/wiki/Tabasco_sauce
« Last Edit: May 12, 2014, 01:14:18 pm by Conan71 » Logged

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Gaspar
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Connoisseur of fine bacon.


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« Reply #20 on: May 12, 2014, 01:20:43 pm »

I always assumed they were all native to New Iberia, La.  Interesting.

I saw that on the news the other night Guido.  Seems like the Sriracha plant in Cali could install air scrubbers and everything would be okay.


They've been making it there since about 1980 without bothering anyone, but the concentration of wussies in California has increased greatly over the years.  It may be time for them to move somewhere else, and Texas boasts a rather low wussie count, and a very attractive tax structure and workforce.
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« Reply #21 on: May 12, 2014, 01:24:32 pm »


How about a beer that is aged in used Tabasco barrels?

http://www.ratebeer.com/beer/iron-hill-ring-of-fire-porter/87504/
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Conan71
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« Reply #22 on: May 12, 2014, 01:52:24 pm »

How about a beer that is aged in used Tabasco barrels?

http://www.ratebeer.com/beer/iron-hill-ring-of-fire-porter/87504/


I wasn’t aware anyone had done that.  I’ve had chili or chile-infused but not aged in Tabasco barrels that I’m aware of.  Peppers can really add a lot of depth to a beer if done right.

The trend of oak aging has turned out some really good imperials, but now that every microbrewery seems to be in on it, it’s looking (and tasting) a little faddish. 

I missed out on previous runs of Prairie’s wine barrel noir.  Now that I’ve had some, I’m not really sure what all the hype was about.  That’s a truly weird beer.
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heironymouspasparagus
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« Reply #23 on: May 12, 2014, 03:21:37 pm »



I love tabasco...and the whole process is fascinating!  They grow the seeds there, and send to the growers.  I am looking for a Jack Daniel's barrel...or Wild Turkey....preferably full, so I can duplicate the whole process at home, starting with emptying the whiskey barrel....

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“When you wage war on the public schools, you're attacking the mortar that holds the community together. You're not a conservative, you're a vandal.”    - Garrison Keillor

Use it up, wear it out, make it do, or do without.

What you do speaks so loud, I cannot hear what you say.
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« Reply #24 on: May 12, 2014, 06:29:34 pm »


I am looking for a Jack Daniel's barrel...or Wild Turkey....preferably full, so I can duplicate the whole process at home, starting with emptying the whiskey barrel....


There is a distillery outside Branson that will sell you a barrel...   But they are all small.

 http://www.copperrundistillery.com/store/store-barrels/
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Conan71
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« Reply #25 on: May 13, 2014, 07:22:08 am »


I love tabasco...and the whole process is fascinating!  They grow the seeds there, and send to the growers.  I am looking for a Jack Daniel's barrel...or Wild Turkey....preferably full, so I can duplicate the whole process at home, starting with emptying the whiskey barrel....



 Cheesy

Empty whiskey barrels aren’t hard to come by, that’s all the rage in micro-brewing now: aging beer in bourbon or whiskey barrels.
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heironymouspasparagus
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« Reply #26 on: May 13, 2014, 08:14:54 am »

Cheesy

Empty whiskey barrels aren’t hard to come by, that’s all the rage in micro-brewing now: aging beer in bourbon or whiskey barrels.


I'm thinking full vertical integration - start with the new barrels, make the bourbon, empty the barrel, then make tabasco....   Given family history and personal expertise, this would work well.

Can buy the barrel with one's own preferred char.

http://www.independentstavecompany.com/bourbon_whiskey_barrels

It's the journey...not the destination!
« Last Edit: May 13, 2014, 08:19:17 am by heironymouspasparagus » Logged

“When you wage war on the public schools, you're attacking the mortar that holds the community together. You're not a conservative, you're a vandal.”    - Garrison Keillor

Use it up, wear it out, make it do, or do without.

What you do speaks so loud, I cannot hear what you say.
guido911
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« Reply #27 on: May 28, 2014, 02:31:25 am »

If I never mentioned this one before, here is the "sauce" that melted gut and caused hiccups. Oh, and it was about 5 drops in a bowl of Jambalaya pasta.


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