Nom nom nom - Food Thread
- Thread starter Woob_woob
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Fillip J Phry
Well-Known Member
I've been self teaching in new techniques for cooking. My latest project was an introduction into the world of fermentation and hot sauce. I was going to wait until the peppers I am growing came to harvest, but my local grocery had Carolina Reapers, so I decided to learn the techniques now so I can experiment more later. I've been fermenting 7 Reapers and 2 chopped orange bell peppers for the past week. It's really easy to do, you just need to make sure to check and "burp" your containers daily if you do not have a fermentation kit. I used a mason jar with a latch locking lid, which depressurized similar to opening a soda and was very satisfying to do each day. Decided my first sauce would be a safe pairing, which included the peppers, garlic, vinegar, some brine from the fermentation, honey, and pineapple. Reapers taste similar to habanero's, just way hotter, so the sauce turned out really well. The ingredients produced a deceptive, light orange colored sauce, that brings a lot of sweet, and even more heat. It's a perfect chicken sauce. I've been kicking around some ideas for oddball/unrepresented flavors in hot sauce, I don't want to just make the same thing I can buy elsewhere. The next batches are going to get weird, but hopefully tasty.
bfly
Well-Known Member
ooo and if you make enough and ever feel like selling any of an oddball batch, I'd be interested! I collect sauces on my travels and lately have been adding some awesome homemade flavors as well.
Fillip J Phry
Well-Known Member
I'd like to sell eventually, just looking for something unique first.
I love simple food mornings. Today: brioche with marionberry jam and brie. Perfect. Must resist the urge to absolutely gorge myself.
LiamGallaghersBucketHat
Go on, geezer.
There seems to be a thread for everything.
I made this recently. Caprese Salad with blueberry balsamic reduction. It turned out better than the picture.
I made this recently. Caprese Salad with blueberry balsamic reduction. It turned out better than the picture.
sahomerrocks
Well-Known Member
My wife decided she wants to try out baking so we did a simple roasted garlic focaccia. Turned out great and was super easy.
Nee Lewman
बैस्टर्ड
So, I smoked a meatloaf for dinner. First time I broke out the smoker this year. It was pretty damn good. I’m slowly getting the hang of it. Partially because I been reading up on it, partially because my lovely wife got me a probe thermometer for Christmas which means I don’t have to open up the cabinet to check on the food.
Keeping charcoal and wood to temp is an interesting game. I’m glad I’ve been learning it the hard way.
Keeping charcoal and wood to temp is an interesting game. I’m glad I’ve been learning it the hard way.
sahomerrocks
Well-Known Member
Chorizo and potato tacos. Home spiced chorizo and homemade salsa verde. No soak pressure cooker black beans on the side
Tyr
Well-Known Member
These look delicious!
We did shrimp rolls today for lunch. They were....just fine.
sahomerrocks
Well-Known Member
Lomo Saltado. Peruvian-Chinese fusion with skirt steak, red onions, a mix of peppers, scallions, tomatoes, garlic and ginger, and a soy and vinegar sauce. Served with french fries and rice. Half the french fries are tossed in the stir fry. Pictures are the mise with pre-doubled fried fries. Stir fried on the grill. And finished on the plate. Topped with a little leftover chimichurri for an inauthentic flair.
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Fillip J Phry
Well-Known Member
Haven't posted in this thread lately, but I had an update to the hot sauce that I made. I gave a bottle to my brother, who loved it. He works at a sign company, and created a logo and named it Sweet Reaper. He let a couple of his buddies try it, and they loved it too. They commissioned me to make another batch, so I did, and sold my first 5 bottles of hot sauce without meaning to! I also made a few tweaks with this batch, and the flavor has so much more depth than the first batch. Looks like I may be on to something here! The batch was just enough for what they want, so @bfly when I make another batch I'll send you some to try out!
On that note, does anyone know what's required to possibly make this a more commercial effort?
On that note, does anyone know what's required to possibly make this a more commercial effort?
kvetcha
Chet Hanks' Filmography Buff
I'd just like to note that we have the same Weber/pro grate/wok setup.
sahomerrocks
Well-Known Member
I'd just do it directly over the chimney starter if I weren't afraid of the wooden handles catching on fire
Joe Mac
Well-Known Member
That brings back memories of Peru! The question is did you have Alpaca in there, that seemed to be the meat every time I had it there!
sahomerrocks
Well-Known Member
I used skirt steak (maybe "thin flank" or "hanger steak" in the UK, I'm not sure), but I'm pretty sure Alpaca farms in the states are fur only situations.
