On 2024-03-02, Cindy Hamilton wrote:

I've pretty much given up ketchup except
as a base for barbecue sauce.

I've been wanting to discuss preparing hot sauce
via blending of various commercial products, but
was hesitant to be dissed by those who insist on
cooking up a batch using only fresh igredients.

Nowadays, I find prepared hot sauces acceptable,
but about 3 or 4 times more expensize than
warranted by the ingredients.

In the end, no one flavour should predominate
over any of the others. Total 'Scoville' rating
will be determined by by adding a few DROPS of
'Da Bomb', which I used to boost store-bought
hot sauce in the past when I could handle it.

Here is a generalized ingredient list. Please comment.

- (Tomato) Heinz ketchup, or so-called 'Chili Sauce' or
tomato-based'BBQ sauce', or Chuck Jones 'Sun-Dried
Tomato' paste. (Or maybe 'normal' tomato paste?).
Chuck also makes a somewhat 'warm' red pepper paste.

- (Sweet) Either honey / agave / maple syrup / HFCS,
or some kind of jam / chutney. Maybe I'll break open
the bottle of Cola concentrate I bought years ago
for no apparent reason.

- (Umamii) Anchovy paste / vegemite / oyster sauce.

- (Sour) Vinegar, either wine, malt, or cider.
Alternately, lemon / lime / grapefruit juice.

- (Spices) I have pastes of mustard, ginger,
turmeric, garlic, and caramalized onion.
And of course, a few twists of my mix of
a few dozen non-capsicum peppers and
seeds from the Apiaceae family.

- (Bitter) Plus probably a few drops of Angostura
just because I have two bottles for some reason
and would like to consolidate them.

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Mike Duffy wrote:

On 2024-03-02, Cindy Hamilton wrote:

I've pretty much given up ketchup except
as a base for barbecue sauce.

I've been wanting to discuss preparing hot sauce
via blending of various commercial products, but
was hesitant to be dissed by those who insist on
cooking up a batch using only fresh igredients.

Nowadays, I find prepared hot sauces acceptable,
but about 3 or 4 times more expensize than
warranted by the ingredients.

In the end, no one flavour should predominate
over any of the others. Total 'Scoville' rating
will be determined by by adding a few DROPS of
'Da Bomb', which I used to boost store-bought
hot sauce in the past when I could handle it.

Here is a generalized ingredient list. Please comment.

- (Tomato) Heinz ketchup, or so-called 'Chili Sauce' or
tomato-based'BBQ sauce', or Chuck Jones 'Sun-Dried
Tomato' paste. (Or maybe 'normal' tomato paste?).
Chuck also makes a somewhat 'warm' red pepper paste.

- (Sweet) Either honey / agave / maple syrup / HFCS,
or some kind of jam / chutney. Maybe I'll break open
the bottle of Cola concentrate I bought years ago
for no apparent reason.

- (Umamii) Anchovy paste / vegemite / oyster sauce.

- (Sour) Vinegar, either wine, malt, or cider.
Alternately, lemon / lime / grapefruit juice.

- (Spices) I have pastes of mustard, ginger,
turmeric, garlic, and caramalized onion.
And of course, a few twists of my mix of
a few dozen non-capsicum peppers and
seeds from the Apiaceae family.

- (Bitter) Plus probably a few drops of Angostura
just because I have two bottles for some reason
and would like to consolidate them.

all of that sounds ok to me. :)

except i rarely have any need to go hotter than
what is currently about jalapeno level of heat.
i'm not pushing my tolerance higher and i don't
grow peppers that hot anyways.

the thai hots and serranos that i've tried are
several steps way too high for me to grow or eat
but it would be nice to find the smaller peppers
that i could cook with once in a while that are
close to flavor of the ones that the chinese food
place uses - i really like the flavor of those
when they are fried for a bit to toast them in
some oil to start a dish. when i'm eating the
meal i can mash the pepper up a bit and squeeze
out some of the juice/oil from inside and that is
enough of a spike in heat to satisfy my tastebuds.

currently i have three hot sauces that i
alternate through using the two Trader Joe's
hot sauces (Sriracha and Green Dragon) are
different enough from the Huy Fong Sriracha that
it is a nice change, but i'm pretty sure i still
like HF's version better (more garlic taste to
me - but i've not had both at the same time to
be able to do a side-by-side comparison).

none of the super hots appeal to me as they
seem to be based upon the more fruity varieties
of peppers and i sure don't need that much heat
anyways.


songbird

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On 2024-03-02, BryanGSimmons wrote:

Mixing up repulsive concoctions to save a
few pennies is absurd. You want cheap hot sauce?

(0) Which concoctions are repulsive? Each is a distinct
example of the basic tastes or near a corner of the
smell prism.

(1) No taste should predominate. The ingredient list
of 'Botanara' starts (after tasteless water) with
salt. I left salt off my list for health reasons and
because I will get enough from the other things.
Vinegar seems too close to the top of the list as well.

(2) I intend to use preserved vs. dry alliums. (Paste).

(3) You use Cholula. Enough said.

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On 2024-03-02, Mike Duffy <mxduffy@bell.net> wrote:

On 2024-03-02, BryanGSimmons wrote:

Mixing up repulsive concoctions to save a
few pennies is absurd. You want cheap hot sauce?

(0) Which concoctions are repulsive? Each is a distinct
example of the basic tastes or near a corner of the
smell prism.

(1) No taste should predominate. The ingredient list
of 'Botanara' starts (after tasteless water) with
salt. I left salt off my list for health reasons and
because I will get enough from the other things.
Vinegar seems too close to the top of the list as well.

(2) I intend to use preserved vs. dry alliums. (Paste).

(3) You use Cholula. Enough said.

You might not get enough input, or satisfactory input.

My two favorite hot sauces are Tabasco and Frank's Red Hot. I
love the vinegar.

--
Cindy Hamilton

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On 2024-03-02 12:32 p.m., Cindy Hamilton wrote:

On 2024-03-02, Mike Duffy <mxduffy@bell.net> wrote:

On 2024-03-02, BryanGSimmons wrote:

(1) No taste should predominate. The ingredient list
of 'Botanara' starts (after tasteless water) with
salt. I left salt off my list for health reasons and
because I will get enough from the other things.
Vinegar seems too close to the top of the list as well.

(2) I intend to use preserved vs. dry alliums. (Paste).

(3) You use Cholula. Enough said.

You might not get enough input, or satisfactory input.

My two favorite hot sauces are Tabasco and Frank's Red Hot. I
love the vinegar.

I use a number of different hot sauces and it depends on what I am
eating it with. I have a number of sauces on hand' Franks, Tabasco,
Habanera, a couple other Mexican hot sauces and a Trinidadian hot pepper
sauce. The latter is the one I used most often. We use it at least twice
a week in scrambled eggs, usually with some spinach.

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Mike Duffy wrote:
...

(3) You use Cholula. Enough said.

lol tastes like wimpy taco seasoning with too much
vinegar in it. tried once, will not bother with it
again.


songbird

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songbird wrote:

Mike Duffy wrote:
...

(3) You use Cholula. Enough said.

lol tastes like wimpy taco seasoning with too much
vinegar in it. tried once, will not bother with it
again.

songbird

Did your mommy like it?

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Mike Duffy wrote:

On 2024-03-02, Cindy Hamilton wrote:

I've pretty much given up ketchup except
as a base for barbecue sauce.

I've been wanting to discuss preparing hot sauce
via blending of various commercial products, but
was hesitant to be dissed by those who insist on
cooking up a batch using only fresh igredients.

Naw, most of us who blend stuff, use at least some stuff premade.

Here's my most common items. I wouldn't use 'all of then in one sauce/marinade' but select among them.

Jufran Banana sauce (does not taste banana at all
soy sauce
cane or spiced vinegar
Baby Rays BBQ sauce
Harris Tetters Hickory smoked BBQ sauce
Mae Ploy hot sweet chile sauce or duck sauce
Brown spicy mustards
Prepared Char Su sauce
Hoisin sauce
Gochjujang
Oyster sauce
Guava jelly
Honey
Mirin or sake
and rarely, ketchup

Nowadays, I find prepared hot sauces acceptable,
but about 3 or 4 times more expensize than
warranted by the ingredients.

There's only 2 we use sometimes.
Gochujang
Cholula hot sauce (the one with the wood ball top)
We use so little, it lasts a long time

In the end, no one flavour should predominate
over any of the others. Total 'Scoville' rating
will be determined by by adding a few DROPS of
'Da Bomb', which I used to boost store-bought
hot sauce in the past when I could handle it.

We keep to mild or just a little heat.

We use just about any spice you can think of (just ran out of ginger
again) plus a lot of curries (I have 10 of them I think).

Here is a generalized ingredient list. Please comment.

- (Tomato) Heinz ketchup, or so-called 'Chili Sauce' or
tomato-based'BBQ sauce', or Chuck Jones 'Sun-Dried
Tomato' paste. (Or maybe 'normal' tomato paste?).
Chuck also makes a somewhat 'warm' red pepper paste.

Without knowing what you will put it on, hard to judge.
Overall, the warm pepper paste

- (Sweet) Either honey / agave / maple syrup / HFCS,
or some kind of jam / chutney. Maybe I'll break open
the bottle of Cola concentrate I bought years ago
for no apparent reason.

Honey or maple syrup (we have a big jug of the real thing)

- (Umamii) Anchovy paste / vegemite / oyster sauce.

Oyster sauce

- (Sour) Vinegar, either wine, malt, or cider.
Alternately, lemon / lime / grapefruit juice.

Malt or cane vinegar fits best

- (Spices) I have pastes of mustard, ginger,
turmeric, garlic, and caramalized onion.
And of course, a few twists of my mix of
a few dozen non-capsicum peppers and
seeds from the Apiaceae family.

Mustard and garlic pastes

- (Bitter) Plus probably a few drops of Angostura
just because I have two bottles for some reason
and would like to consolidate them.

I'd skip

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songbird wrote:

Mike Duffy wrote:

On 2024-03-02, Cindy Hamilton wrote:

I've pretty much given up ketchup except
as a base for barbecue sauce.

I've been wanting to discuss preparing hot sauce
via blending of various commercial products, but
was hesitant to be dissed by those who insist on
cooking up a batch using only fresh igredients.

Nowadays, I find prepared hot sauces acceptable,
but about 3 or 4 times more expensize than
warranted by the ingredients.

In the end, no one flavour should predominate
over any of the others. Total 'Scoville' rating
will be determined by by adding a few DROPS of
'Da Bomb', which I used to boost store-bought
hot sauce in the past when I could handle it.

Here is a generalized ingredient list. Please comment.

- (Tomato) Heinz ketchup, or so-called 'Chili Sauce' or
tomato-based'BBQ sauce', or Chuck Jones 'Sun-Dried
Tomato' paste. (Or maybe 'normal' tomato paste?).
Chuck also makes a somewhat 'warm' red pepper paste.

- (Sweet) Either honey / agave / maple syrup / HFCS,
or some kind of jam / chutney. Maybe I'll break open
the bottle of Cola concentrate I bought years ago
for no apparent reason.

- (Umamii) Anchovy paste / vegemite / oyster sauce.

- (Sour) Vinegar, either wine, malt, or cider.
Alternately, lemon / lime / grapefruit juice.

- (Spices) I have pastes of mustard, ginger,
turmeric, garlic, and caramalized onion.
And of course, a few twists of my mix of
a few dozen non-capsicum peppers and
seeds from the Apiaceae family.

- (Bitter) Plus probably a few drops of Angostura
just because I have two bottles for some reason
and would like to consolidate them.

all of that sounds ok to me. :)

except i rarely have any need to go hotter than
what is currently about jalapeno level of heat.
i'm not pushing my tolerance higher and i don't
grow peppers that hot anyways.

the thai hots and serranos that i've tried are
several steps way too high for me to grow or eat
but it would be nice to find the smaller peppers
that i could cook with once in a while that are
close to flavor of the ones that the chinese food
place uses - i really like the flavor of those
when they are fried for a bit to toast them in
some oil to start a dish. when i'm eating the
meal i can mash the pepper up a bit and squeeze
out some of the juice/oil from inside and that is
enough of a spike in heat to satisfy my tastebuds.

I suggest growing Cubanelles. They actually have chile flavor but are
mild enough. I'm going to try Anaheims.

The one used at the Chinese place might be shishito's. Hot dry growing conditions affect the scoville level so pick early for less heat and
later for more. I've used those in Japan and liked them.

Suitable for you and your Mom likely to be cubanelles, Banana peppers
and shishito's with honorable nod to anaheim.

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cshenk wrote:
...

I suggest growing Cubanelles. They actually have chile flavor but are
mild enough. I'm going to try Anaheims.

The one used at the Chinese place might be shishito's. Hot dry growing conditions affect the scoville level so pick early for less heat and
later for more. I've used those in Japan and liked them.

Suitable for you and your Mom likely to be cubanelles, Banana peppers
and shishito's with honorable nod to anaheim.

Mom won't touch anything with heat and she doesn't
really even like green peppers to eat but will eat
things made from them like stuffed green peppers.

we're hopefully growing some Beaver Dam peppers
again this season. upping the count from two plants
to six or more i hope. we'll see... it depends upon
if the greenhouse has them ready or not. i probably
should ask them. :)


songbird

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On 2024-03-02 1:40 p.m., songbird wrote:

Mike Duffy wrote:
...

(3) You use Cholula. Enough said.

lol tastes like wimpy taco seasoning with too much
vinegar in it. tried once, will not bother with it
again.

Taco seasoning???? Whose leg are you trying to pull? Taco seasoning is a
dry mixture and usually made of chili powder, cumin, salt, pepper,
paprika, garlic powder, oregano and sometimes a little cinnamon.

--- SoupGate-Win32 v1.05
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songbird wrote:

cshenk wrote:
...

I suggest growing Cubanelles. They actually have chile flavor but
are mild enough. I'm going to try Anaheims.

The one used at the Chinese place might be shishito's. Hot dry
growing conditions affect the scoville level so pick early for less
heat and later for more. I've used those in Japan and liked them.

Suitable for you and your Mom likely to be cubanelles, Banana
peppers and shishito's with honorable nod to anaheim.

Mom won't touch anything with heat and she doesn't
really even like green peppers to eat but will eat
things made from them like stuffed green peppers.

we're hopefully growing some Beaver Dam peppers
again this season. upping the count from two plants
to six or more i hope. we'll see... it depends upon
if the greenhouse has them ready or not. i probably
should ask them. :)

songbird

I just got a greenhouse. Simple small model. It's a 5ft by 3,5 ft
walk in model. Some time this week we'll start seedlings. It's joined
with a fairly extensive container garden of
3ft(long)x18in(wide)x11in(tall) raised containers on old 8ft x 6ft wood fencing. cut in half down the middle plus an old wood gate fence making
a central raised island with a lot of pots.

Crops vary and not as extensive as your setup, but fun to putter about
in (grin). Usually tomatoes, bell peppers, a banana pepper, going more cubanelles, often some summer squash, always green onions and lettuce
varietys. The green onions come from the grocery store randomly to add
to an old patch that also come up every year.

Planned for new to us: small herb garden inside the screened porch
attached on hanger by a hook to to the plywood ceiling or an L shaped
plant hanger attached to the 4x4 wood supports of the screens. Some
different flowers from seed and add another apple tree to the front
yard (Pink Lady). That joins 3 cherry trees and 2 happy blueberry
bushes. The apple trees are Golden Delicious and Granny Smith and they
are cross pollenators.

I'd like 2 fig trees but I'd be in the back yard then...

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Dave Smith wrote:

On 2024-03-02 1:40 p.m., songbird wrote:

Mike Duffy wrote:
...

(3) You use Cholula. Enough said.

lol tastes like wimpy taco seasoning with too much
vinegar in it. tried once, will not bother with it
again.

Taco seasoning???? Whose leg are you trying to pull? Taco seasoning
is a dry mixture and usually made of chili powder, cumin, salt,
pepper, paprika, garlic powder, oregano and sometimes a little
cinnamon.

It's not very vinegary either, compared to most. Yes, it has some but
way down the ingredient list. Maybe some of the alternate versions
instead of the original have more?

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cshenk wrote:
...

I'd like 2 fig trees but I'd be in the back yard then...

for those who enjoy gardening topics rec.gardens
and/or rec.gardens.edible are there and both are
sparse in traffic so posting there is a welcome
improvement.


songbird

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songbird wrote:

cshenk wrote:
...

I'd like 2 fig trees but I'd be in the back yard then...

for those who enjoy gardening topics rec.gardens
and/or rec.gardens.edible are there and both are
sparse in traffic so posting there is a welcome
improvement.

songbird

Nice, downloading now.

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cshenk wrote:

songbird wrote:

cshenk wrote:
...

I'd like 2 fig trees but I'd be in the back yard then...

for those who enjoy gardening topics rec.gardens
and/or rec.gardens.edible are there and both are
sparse in traffic so posting there is a welcome
improvement.

songbird

Nice, downloading now.

Ok, both seem live! Come back to rec.gardens too! I havent posted yet
in the edible one but will tonight.

carol

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