what's cooking? part 5: 2017-2027

https://i.imgur.com/ErTGbbm.jpeg

https://i.imgur.com/e4WAW7G.jpeg

red sauce: roasted red pepper, carrots, the Ghost peppers, those long orange ones, whatever those red ones are (hoping not scorpion lol), some of the purple.

green sauce: roasted poblano, yellow onion, whatever those green ones are (a shishito hybrid), most of the purple.

fermenting in water, salt, apple cider vinegar, and a bit of sugar to kickstart things

I was going to ask what those long orange ones were - super beautiful.

I'm gonna try and circle back with the farm stand I got them from (they are friends) and get some IDs on the ones I don't know.

pretty sure the red ones are

https://victoryseeds.com/products/habanero-red-hot-pepper

Those are the peppers I had my little episode with about a year ago (upthread).

duly noted, keep in mind this same sauce also has 8 oz of ghost peppers

Never had this happen before.

We get various chili peppers from our CSA. Over the years they have ranged from not hot at all to very hot. I have a decent heat tolerance, love Thai and Indian that is very hot. I mostly just sweat a lot. One time we had one chili that was so hot that when it hit the wok, we had to leave the room.

Sometimes we get habaneros. I've made habanero hot sauces and salsa that I can eat straight on chips, no problem.

We got chilis this week that looked like habaneros but were bright red. I was dicing it up before adding it to a stir-fry and luckily did a taste test. This pepper was so hot a brief touch with my index finger to the outside of the pepper and then touching my tongue with the same finger produced a point of pain. Eating a very small piece (no seeds) produced extreme physical pain throughout my mouth and throat that lasted at least 30 minutes. It was orders of magnitude hotter than any chili I have ever had.

I know chilis can be hot to the touch, use gloves, etc., but never had an issue with handling them barehanded except for accidentally touching my eyes after chopping once in a while. I still didn't realize how hot this pepper was, because after washing my hands three times, I used the bathroom and (apologies for TMI) realized the side of my penis that I had touched was on fire. This lasted at least 15 minutes after washing the area with soap and water.

In sum: this was a very hot chili.

― il lavoro mi rovina la giornata (PBKR), Wednesday, October 4, 2023 7:49 AM (one year ago) bookmarkflaglink

yikes!

― out-of-print LaserDisc edition (sleeve), Wednesday, October 4, 2023 7:54 AM (one year ago) bookmarkflaglink

lmao amazing story. good reminder to stay vigilant

― flopson, Wednesday, October 4, 2023 8:00 AM (one year ago) bookmarkflaglink

note: I have had scorpion pepper before, my tolerance is high, it was delicious but I woke up in the middle of the night with agonizing stomach pain and regretted it all

this is pure experimentation, I want something hotter than

https://www.hot-chili-sauce.com/258-large_default/sauce-marie-sharps-beware.jpg

"Comatose Heat Level"

also: I used rubber gloves, dedicated cutting board and push-button chopper (what the heck are those things called), and an N95 mask when I was chopping all this up, both green and red. and I did it outside.

Were you a boy scout?

That looks like a pretty good quantity you are making. Will you freeze it or does it have enough vinegar to keep for a while?

lol no I was not a boy scout, I was a 70's rural commune kid, similar in some ways!

I love the back label of the Marie Sharp: "Do not play tricks on the weak or elderly with this sauce"

https://m.media-amazon.com/images/I/61q7XwFiH4L.jpg

also, WTF is resinferatoxin?!?!?!

https://www.alimentarium.org/sites/default/files/media/image/2021-08/EMAG_INFO_piment_scoville_EN_notransp.png

I bet the orange ones in my photo are some Hungarian Wax variant

https://i.imgur.com/J3SBtuf.jpeg

verdict: perfect, green is hot and red is hotter

the red produces a whole-body heat sensation, really quite something

love it. look (also based on prior pics) like fantastic sauces.

Those look and sound wonderful.

I got IDs

red sauce = Scotch Bonnet (the round pale orange ones that I thought were Ghost), Dital (the finger-like bright orange ones), red habanero, and Puma (the purple)

green sauce = the shishito hybrids and some of the Pumas

Scotch Bonnets are so delicious.

is that the fruity taste? the sauces are delicious

sorry it's Datil peppers, not Dital

https://www.chilipeppermadness.com/chili-pepper-types/hot-chili-pepper-types/datil-chili-peppers/

https://unrulygardening.com/puma-peppers/

knocked a chowder together today thickened with an improvised 'roux' of mashed potato, mustard and flour and it came out an absolute treat

yum

made durian pizza today, very pleased with results, may make a tiktok

!!!

would wolf down

What is on durian pizza?

Aside from durian

today's project, to be used for a taco dinner tomorrow

https://www.177milkstreet.com/recipes/colima-style-shredded-braised-pork

i'm impressed that they are charging money to see the whole recipe! must be some dope taco meat

lol sorry! it looked OK at first glance

pork shoulder braised in rice vinegar, coconut milk, guajillo peppers, garlic, ginger, spices

irish stew and a bread and butter pudding because temperatures are plummeting

xpost oooh that does sound worth a fraction of a dollar. i might try to whip up a similar abomination with jackfruit? may your tacos taste as gorgeous as the recipe suggests ‧͙⁺˚*･༓☾

I've made this recipe for lamb barbacoa for tacos, which has some similarities:

https://www.feastingathome.com/oaxacan-lamb-barbacoa/

I'm going to have to give that pork shoulder recipe a try.

5-7 lbs pork shoulder or other protein

4 big dried guajillos

2 C coconut or rice vinegar
1 C coconut milk
1/3 C roughly chopped ginger
9 peeled crushed garlic cloves
1/2 tsp cumin seed
1/2 tsp coriander seed
1 T salt
1 tsp black pepper
1/2 tsp sugar

put dried guajillos in 1" of water, bring to boil, let sit 15-20 minutes, drain

add drained guajillos and everything else except the pork to a blender, blend 1 min until smooth

score the fatty side of the pork, put into an enamaled dutch oven or other sealed acid-resistant baking vessel

pour blended sauce over pork, rub in, seal up container with heavy lid or foil

bake at 325 F for approx 5 hours, until skewer meets no resistance

uncover, then broil for 4 minutes until top is well browned

remove pork, shred it, skim remaining fat, reduce remaining liquid to 2C

return pork to liquid, mix well

eat with the sides of your choice

muchas gracias, manguito

Getting hungry just reading that.

oh and 3 bay leaves!!

interesting to me that the pork is not raised off the bottom of the pot with a rack

well, it's braising innit

i guess i don’t know what braising is

just looked it up okay that makes sense. “Pressure cooking is also a type of braising.” also makes sense

if you've ever had a good pot roast, i mean a good pot roast that is tender & luscious, you have tasted the miracle of braising. it's an excellent technique for cold weather -- your dish is simmering away on low heat for hours, warming the kitchen and filling your home with its rich perfume. damn i wanna braise something right now. closest thing on the recipe agenda is this romanian cabbage (part of my years-long battle to make cabbage intersting)

it did in fact make the house smell lovely

I used my hot sauce from upthread on the tacos too, freaking delicious

Braised mushrooms yesterday for a vegan bourguignon and it started to smell amazing long before the garlic and onions even entered the picture. Just chopped portabellos steaming in their own liquids. Om nom nom

we did an irish stew last night (well, my partner did most of it), it turned out a little bland unfortunately, though much improved with a lot more of the worcestershire sauce it called for (i cannot vouch for the authenticity of this recipe as i have no idea what irish stew is supposed to taste like other than good hopefully). i also think not leaving the browned meat in the instapot while everything else pressure cooks for 30 minutes would be a good idea, as it was past well done and very far into congratulations.