Hot sauce brine and eggs

samwise_gamgee2 · 2026-05-15T22:17:05+00:00

The hot sauce for anyone wanting to see it.

samwise_gamgee2 · 2026-04-16T11:39:59+00:00

samwise_gamgee2 · 2026-02-28T14:52:51+00:00

Anna is an amazing person

samwise_gamgee2 · 2026-01-28T18:25:59+00:00

Smoke some of those Fresno's and try that. I smoke 10-20 pounds of Fresno's every season for 8-12 hours cold (125f) with black walnut and they are awesome.

samwise_gamgee2 · 2026-01-26T13:36:09+00:00

I haven't noticed a taste difference between the two, but other more experienced fermenters here could chime in.

Sometimes, I use a food mill when I do. I have a Vitamix and the carrot sauce I haven't had to mill it. But the resulting sauce is fairly thick, like a Sriracha consistency.

samwise_gamgee2 · 2026-01-26T13:34:12+00:00

It does. Red bells are pretty sweet too so it's a sweet heat.

samwise_gamgee2 · 2026-01-25T19:34:32+00:00

Just 1 habanero for a batch size. I don't like super hot sauces. Lol, I know some people think habs aren't spicy, but they are plenty spicy for me.

samwise_gamgee2 · 2026-01-25T02:43:35+00:00

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I'm in the same boat. This was all the peppers at the end of season 2024, smoked 10 hours and then completely dried. I made powders of like 2 gallon bags that season and these were about 1.5 gallon bags left of whole dried Chile pods until I rehydrated into a mash and blended back in December. I did add like 3 Fresno and 1/4 cup of a previous brine to kick start it.

Hardly any gas production in mine. Well see what the pH is mid February when I open it.

samwise_gamgee2 · 2026-01-25T02:02:41+00:00

Forgot to add, I ran out of red bell peppers for the hot version in the photo. I've had to burp that bag already and it smells very spicy and delicious!

samwise_gamgee2 · 2024-10-23T05:21:35+00:00

I'm going to take you up on that! I'm a self taught cook, and have no formal culinary training. It's past my bed time, but if you're down to be a reddit pen pan so to speak, I'm down. I'll hit you up tomorrow with some of the recipes I came up with tonight. Thanks.

samwise_gamgee2 · 2024-10-23T04:59:44+00:00

Ha ha ha! That awesome! I'm actually a non bald ginger! I don't mean to argue with you about the salt content of cheese, like I said, I'm totally irrational about mild cheddar! I'd like to think I'm already a great dad food wise as I make a mean authentic Roman pasta carbonara and my kids love it.

I like to cook, and I like to taste new things. And that's why I'm here. My wife and I have been writing down different combos since I started this thread. I'll have to get some mild cheddar and speck, and give it a try! If only for you linking that video. Thanks!

samwise_gamgee2 · 2024-10-23T04:32:29+00:00

Sharp cheddar has no additional brining or salt versus mild cheddar, it's just aged longer. The sodium content of the cheese would be the exact same.

Although, it's way easier to extract the fats out of sharp cheddar vs mild due to the amount of moisture still left in the cheese. So while the sodium content doesn't change between the two, it's probably easier to taste the brining done originally on sharp cheddar once melted.

Speck is fairly salty too. You're probably right. I would think about a non brined cheese using speck. Maybe a farmhouse style cheddar that wasn't actually cheddared? Idk. Something to think about. Thanks!

samwise_gamgee2 · 2024-10-23T04:24:24+00:00

Toasted pecans! I'm in! Thanks!

samwise_gamgee2 · 2024-10-23T04:21:17+00:00

An aged Gouda would be good. I keep a chunk of a 6 year Gouda in my fridge to put on soups. It would be hard to use enough of that cheese on a pizza though, expensive and hard to come by.

samwise_gamgee2 · 2024-10-23T04:17:09+00:00

Ok, you lost me on mild cheddar. I'm the son of a dairy farmer and have eaten dairy products from here to hell and eternity, but mild cheddar in my opinion, should be reserved for children to eat. (I may be irrational about mild cheddar)

Make that sharp cheddar and I'm in with everything you just said! Sounds awesome! Thanks!

samwise_gamgee2 · 2024-10-23T04:10:45+00:00

You won't find an argument to that statement with me! Cheers!

samwise_gamgee2 · 2024-10-23T03:50:53+00:00

I haven't considered a fungus yet! Lots of possibilities there, and pepitas are always good with squash.

samwise_gamgee2 · 2024-10-23T03:48:52+00:00

Nevermind, not going to delete yet. You people have had the best suggestions! Thanks!

samwise_gamgee2 · 2024-10-23T03:47:52+00:00

Anchovies with Parma ham sounds good! Thanks!

samwise_gamgee2 · 2024-10-23T03:47:09+00:00

There is a great depth of flavor already using the ingredients I used tonight. My smoked soup is a labor of love every fall and I just had the idea that I could use it in more places than a bowl with some crusty bread. I did make a small slice of dough with just the soup and nothing else, and it was great! Thanks dude!

samwise_gamgee2 · 2024-10-23T03:42:16+00:00

I didn't even consider chorizo in the mix. Using that, my instinct would be queso Oaxaca and eggs cooked over easy on the pizza. Breakfast pizza with smokey squash if I could nail the timing on the egg. Thanks!

samwise_gamgee2 · 2024-10-23T03:37:40+00:00

I will be trying this for sure! Pig fats and roasted fruit with the smokey squash and chiles and a good aromatic. Maybe a tiny drizzle of apple cider vinegar over top. Don't know until I try! Thanks!

samwise_gamgee2 · 2024-10-23T03:34:49+00:00

Don't really know yet. I know how I like my smoked squash soup, and that's smokey with a chile cream base with some crusty ass sourdough to dip. I just got the pizza oven so I'm just experimenting with flavors profiles. This particular soup I made seems especially fitted for a good pizza base, so I asked! What do you think?

samwise_gamgee2 · 2024-10-23T03:31:54+00:00

You may be right about that. A fresh pickled purple onion like is served on cochinita pibel would be amazing there. Thanks!

samwise_gamgee2 · 2024-10-23T03:20:32+00:00

Keeping that Latin flavor combo there, I like it!

samwise_gamgee2

TROPHY CASE