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Green Sriracha

Discussion in 'Food Talk' started by la0d0g, Nov 12, 2012.

Page 2 of 6
  1. Nov 14, 2012 at 12:54 PM
    #21
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    Day 4 stir. It is starting to thicken up. Had a small sample last night, definitely hot but its more on the front of the palate and didn't linger for too long.


    [​IMG]
     
    la0d0g, Nov 14, 2012
    #21
  2. Nov 14, 2012 at 12:59 PM
    #22
    aficianado

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    aficianado Well-Known Member

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    back to bone stock.
    cant you just shake it? i would be nervous to introduce bacteria..maybe the salt will kill the bugs.

    good luck..i cant wait!

    hmmm..no salt.
     
    aficianado, Nov 14, 2012
    #22
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  3. Nov 14, 2012 at 1:06 PM
    #23
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    I thought about that too but I figured nothing could live in that heat ;):rolleyes:

    I think the vinager will clear out any nonsense.
     
    la0d0g, Nov 14, 2012
    #23
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  4. Nov 14, 2012 at 1:10 PM
    #24
    CopyTaco

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    CopyTaco skeeert

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    Dont forget the handle bars on the side of the toilet too....
     
    CopyTaco, Nov 14, 2012
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  5. Nov 15, 2012 at 2:35 PM
    #25
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    No real change from the day before but I thought I would post the pic anyway.

    T-2!

    [​IMG]
     
    la0d0g, Nov 15, 2012
    #25
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  6. Nov 17, 2012 at 8:41 AM
    #26
    toughtaco

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    toughtaco Well-Known Member

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    This stuff should be done by now right? I am interested to see what you are putting this on and can't wait to hear about how it is.
     
    toughtaco, Nov 17, 2012
    #26
  7. Nov 17, 2012 at 1:21 PM
    #27
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    Yep finishing it up today. I'll post results tomorrow!
     
    la0d0g, Nov 17, 2012
    #27
  8. Nov 17, 2012 at 1:22 PM
    #28
    toughtaco

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    toughtaco Well-Known Member

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    :drool:
     
    toughtaco, Nov 17, 2012
    #28
  9. Nov 17, 2012 at 1:25 PM
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    Pugga

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    Pugga Pasti-Dip Free 1983 - 2015... It was a good run

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    Notice he opted NOT to install handles on the side of the toilet... :rolleyes:
     
    Pugga, Nov 17, 2012
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  10. Nov 17, 2012 at 1:32 PM
    #30
    OffroadToy

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    OffroadToy old, forgetful, and decomposing

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    [​IMG]
     
    OffroadToy, Nov 17, 2012
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  11. Nov 18, 2012 at 9:52 PM
    #31
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    ^^lolz

    Here are the final pictures of the sauce. I had one last day of stirring and then put it in a small pot. Heated it up with some vinegar and brought it to a boil for a few minutes. Then I spent about 30 minutes pushing the mash through a mesh strainer and gathering the liquid. In the end I got one full bottle of sauce, maybe 12oz.


    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    It is hot pretty hot but I think the vinegar helped mellow it out some. Also, you can definitely taste the garlic in it.

    The first thing I tried it on was a cheese quesadilla, good stuff! Yesterday we soaked some raw peanuts in it and then threw them on the smoker for a couple hours to make some hot nuts and tonight I put it on some pot stickers. Like most hot sauce its addicting but I think I like using this one more since I made it.
     
    la0d0g, Nov 18, 2012
    #31
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  12. Nov 18, 2012 at 9:55 PM
    #32
    92LandCruiser

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    lol nice work Matt. Skills.
     
    92LandCruiser, Nov 18, 2012
    #32
  13. Nov 18, 2012 at 9:57 PM
    #33
    Blueitrgsr

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    Blueitrgsr Well-Known Member

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    I thought it was a jar of bud when I saw the pic. But I to love spicy foods and trying new hot sauces. Tomorrow I'm off work and ill be attempting to make some.
     
    Blueitrgsr, Nov 18, 2012
    #33
  14. Nov 19, 2012 at 5:04 AM
    #34
    toughtaco

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    toughtaco Well-Known Member

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    That sauce looks really good!! I might try to make it.
     
    toughtaco, Nov 19, 2012
    #34
  15. Nov 19, 2012 at 9:10 AM
    #35
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    Thank you sir :)

    If you guys make it my only suggestion/advice would be to make sure you puree the hell out of it in the beginning. The more of a liquid consistancy you can get, the better. Hope that helps and have fun!
     
    la0d0g, Nov 19, 2012
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  16. Nov 19, 2012 at 9:13 AM
    #36
    TeamSarcasm

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    TeamSarcasm Flawless Escalation to the Ludicrous

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    I am making this!! thanks for writing this out!
     
    TeamSarcasm, Nov 19, 2012
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  17. Nov 19, 2012 at 9:21 AM
    #37
    Benson X

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    Benson X, Nov 19, 2012
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  18. Nov 19, 2012 at 11:29 AM
    #38
    la0d0g

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    la0d0g [OP] Its 4 o’clock somewhere

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    la0d0g, Nov 19, 2012
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  19. Nov 19, 2012 at 1:24 PM
    #39
    aficianado

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    aficianado Well-Known Member

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    back to bone stock.
    nice!!

    there are two recipes online..opposite ones. i'll try this one soon.
     
    aficianado, Nov 19, 2012
    #39
  20. Nov 21, 2012 at 7:58 PM
    #40
    KiltedRonin

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    KiltedRonin Poor Impulse Control

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    I'm Thai... Cock sauce while good, have you ever had the Thai version of sriricha? The hot cock sauce in America is actually an American product... The Thai stuff is actually not as hot, but the flavor is incredible. Want to try it? Go to an Asian grocery store and go to the hot sauce section, it's labeled Sriricha, BUT in a glass bottle. My personal favorite brand is "Shark" brand Sriricha sauce... Had a shark in a A circle on the label. You should be able to find it on the west coast easy. Middle America and the southern states it's a bit harder to find. Now, I MIGHT be a little biased, since this is the stuff I grew up eating... I used it like the white kids used ketchup (; do your taste buds a favor... Buy some and use it on anything savory... Trust me, I own a Tacoma!
     
    KiltedRonin, Nov 21, 2012
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