[Sca-cooks] re:long peppers, etc.
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Tue May 9 10:05:53 PDT 2006
On May 9, 2006, at 12:54 PM, marilyn traber 011221 wrote:
> of a tingle. That's what I've been using the Hot Sauce that
> Adamantius guided
> me through making a few weeks ago for.
So, is that stuff any good?
What I had done was describe to Phlip what I had done with an odd
assortment of fresh chiles I had on hand: some ripe jalapenos, some
Scotch Bonnets, and some weird African ones whose name escapes me:
they look something like chocolate jalapenos, but taste different and
are much hotter.
Basically I followed what my understanding was for the process of
making Tabasco: the peppers sliced, salted and fermented/pickled in
their own brine, then pureed with vinegar and aged a bit before use.
The primary difference seems to be that the peppers aren't cayenne,
and this stuff is not aged for several months to a year in wooden kegs.
What I've got is a nice, predictable, quite hot, generic Hot Sauce
that is a little thicker and hotter than Tabasco, but fairly similar
in tanginess and overall flavor. More than one person has suggested
it would be great on scrambled eggs... I have not yet tried it in a
Bloody Mary ;-).
Adamantius
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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