Snark 2.1

[zzyzzogeton]

Outstanding! :thumbup:



Screw "recipes" for hot sauce/salsa/etc. In my experience, that kinda stuff is different every time... you just have to taste it a lot as you go along. That's half the fun.

Gotta disagree here somewhat. I've been making my own picante sauces and salsas for decades. Even with salsas/hot sauces/picantes, recipes allow you to replicate a good result. Just like a good heat treatment process.

The variations in these dishes occur based on your peppers. Take jalapenos,for instance. The average Scoville Heat Index value for jalapenos is around 1500 (will vary by chart maker). But they can range from 1000 to 4000 depending on soil type, fertilizers used, watering schedule, and temperatures. Even peppers grown in the same location as the year before (NOT recommended for ANY vegetable - 3 year rotation at a minimum) will turn out different from year to year.

With a basic recipe that assumes peppers at the upper end of the heat scale for a particular pepper, you never get way-laid by over hot peppers. If your result is not as spicy as what you desire, you can add more peppers to jack the batch up.

If you start out assuming your peppers are low-end hot, and you get some top-ends, you can't suck out heat. Once you go too hot, you will never balance it out again, because you have to re-balance EVERYTHING. And that just won't happen.

 

[bigghoss]

Gotta disagree here somewhat. I've been making my own picante sauces and salsas for decades. Even with salsas/hot sauces/picantes, recipes allow you to replicate a good result. Just like a good heat treatment process.

The variations in these dishes occur based on your peppers. Take jalapenos,for instance. The average Scoville Heat Index value for jalapenos is around 1500 (will vary by chart maker). But they can range from 1000 to 4000 depending on soil type, fertilizers used, watering schedule, and temperatures. Even peppers grown in the same location as the year before (NOT recommended for ANY vegetable - 3 year rotation at a minimum) will turn out different from year to year.

With a basic recipe that assumes peppers at the upper end of the heat scale for a particular pepper, you never get way-laid by over hot peppers. If your result is not as spicy as what you desire, you can add more peppers to jack the batch up.

If you start out assuming your peppers are low-end hot, and you get some top-ends, you can't suck out heat. Once you go too hot, you will never balance it out again, because you have to re-balance EVERYTHING. And that just won't happen.

"Too hot" you're funny.

 

[spikebot587]

I agree with all the previous posts, Hickock seems to be one cool dude. By far one of my favorite youtubers.

If your looking for another good gun channel, check out Iraqveteran8888, he puts out some awesome videos

Cool! I think that guy needs a couple really good knives to mess around with.

He has a couple videos out where he talks about knives. He carrys a spyderco, either delica or endura. He also has a couple old puma hunters, when they were still made in germany

 

[LG&M]

You agree with a 642 posts in this thread? Bold move.

 

[spikebot587]

You agree with a 642 posts in this thread? Bold move.

Go big or go home

 

[zzyzzogeton]

Well sure I'll season it to taste but I should probably start with some kind of baseline. At least until I get better at it. I just totally winged the whole thing.

All NEW recipes start out with unknowns. Sometimes you just wing it, sometimes you have a base start point (maybe just a list of ingredients). When I'm starting a new recipe from an "unknown start", I record every ingredient, with the amount added at what time in the cooking process. When you add a specific spice can change the outcome almost as much as how much you add. (chili cook-off contestant recipes and methods).

Some of my recipes are "dump and go" style, where everything just gets dumped in and cooked. Others are really specific as to timing and methods.

Then to tweak the recipe, I follow my previous process, and make A SINGLE change. Either I like it or I don't. When I get the recipe just the way I like it, I quit tweaking it. That final copy goes into my cookbook. Then I go on working on other recipes.

 

[LG&M]

Go big or go home

Good idea, I am home beer in hand. Thinking if bending some kydex for my 14.

 

[zzyzzogeton]

"Too hot" you're funny.

IMO, hotness for the sake of hotness is a waste. If the hotness overwhelms the overall flavor, aroma and taste of a dish and all you end up with is a dish that scalds your taste buds to insensibility, you're missing the point of eating.

Whether you are considering hotness or other spices, the same result happens.

I like garlic. But if I eat something that has so much garlic that ALL i can taste is garlic, the dish is worthless to me. Same with any other pepper, herb or spice.

 

[james terrio]

The variations in these dishes occur based on your peppers.

That's exactly what I'm saying.

I've more often than not had two peppers from the very same plant that are very different when it comes to "heat". That might be because of one pepper being the first of the season, and the other being the last; fertilization, watering, temperature stresses, etc. Sometimes two fruits right next to each other, ripened and picked at the same time, taste different. It's not an exact science. Same goes for the garlic and onions, although to a much lesser degree.

If a person is running a huge farm/factory and literally blending tons of fruits together, like say the Tabasco or Sriracha companies, that's not a big deal at all... it all evens out, more or less. For a guy like me making a gallon a year out of a backyard garden, and continually introducing new varieties, a few really snappy peppers can make a huge difference, so I have to deal with it batch by batch.

 

[daizee]

I like garlic. But if I eat something that has so much garlic that ALL i can taste is garlic, the dish is worthless to me. Same with any other pepper, herb or spice.

What if you put garlic, herbs, and spices all together?!? Kaboom!

 

[granitestateofmind]

Finally a nice day to spend out on the ice. Em's biggest catch of the day:

That is a
wesome!

Don't know if this will cheer all you snow bound folks up or depress you more, but spring is on the way - the trees are beginning to bud.

Saw this in the neighborhood today.



Makes me think it's time to stock up on Claritin and Kleenex.

No, it's not cheering me up. Got about 4-5 inches on the ground and it'll be coming down all night and all day tomorrow. By the time all this snow melts, it'll be June.

What if you put garlic, herbs, and spices all together?!? Kaboom!

So long as there's garlic. Lots and lots of garlic.

Made spaghetti sauce tonight. Used half a bottle (last one) of Redhook Out of Your Gourd Pumpkin Porter in it. Told the kids they were having beer for dinner, but if CFS started asking questions, I'd disavow any knowledge of anything to do with it. That stuff is FANTASTIC in meat sauce.

 

[Guyon]

Finally a nice day to spend out on the ice. Em's biggest catch of the day:

Excellent. I've long wanted to ice fish, but part of me wants nothing to do with that cold! Great catch.

 

[bigghoss]

I agree with all the previous posts, Hickock seems to be one cool dude. By far one of my favorite youtubers.

If your looking for another good gun channel, check out Iraqveteran8888, he puts out some awesome videos

If we're talking good YT gun channels; demolition ranch, taofledermaus, mattv2099 and mathew james beast, 22plinkster, kiersten jow weiss, fullmag(used to be Rated RR), military arms channel, and jerry miculek.

IMO, hotness for the sake of hotness is a waste. If the hotness overwhelms the overall flavor, aroma and taste of a dish and all you end up with is a dish that scalds your taste buds to insensibility, you're missing the point of eating.

Whether you are considering hotness or other spices, the same result happens.

I like garlic. But if I eat something that has so much garlic that ALL i can taste is garlic, the dish is worthless to me. Same with any other pepper, herb or spice.

It's subjective. I might think something is weak and my mom will turn red in the face. Some people might also prefer more heat in relation to their tolerance than someone else. Like one person might like it barely noticeable to them while another might want it at the upper end of their comfort level. I like it to be in the upper half of my comfort level, I want to feel some burn but I don't need to be sweating and in pain.

 

[daizee]

So long as there's garlic. Lots and lots of garlic.

amen.

Made spaghetti sauce tonight. Used half a bottle (last one) of Redhook Out of Your Gourd Pumpkin Porter in it. Told the kids they were having beer for dinner, but if CFS started asking questions, I'd disavow any knowledge of anything to do with it. That stuff is FANTASTIC in meat sauce.

1 Left Hand milk stout (the old one), 1 Leaning Chimney smoked porter, and a glass of red wine all went into the chili. It drank more than I did, but the chili is done and my night isn't over, so there's time to catch up.

 

[james terrio]

What if you put garlic, herbs, and spices all together?!? Kaboom!

I heartily invite you to take a big chomp of a fresh heirloom organically-grown habanero or garlic bulb out of my garden. KABOOM indeed!

ZZZ is right, in my opinion... all that stuff is meant to enhance food, not overpower it. Those plants have been bred and cultivated for many centuries, to please the human palate. It's fairly recent that frat-boys and other nitwits have made a whole subculture out of "proving" how many hot peppers they can gobble down without barfing.

The easiest thing in the culinary world is to make something too spicy or salty. Any dumbass can spray bear-repellent all over a perfectly good meal and ruin it. :yawn:

Learned/cultural tolerance to spicy stuff plays a big part, of course. But so does subtlety and balance.

 

[granitestateofmind]

amen.
1 Left Hand milk stout (the old one), 1 Leaning Chimney smoked porter, and a glass of red wine all went into the chili. It drank more than I did, but the chili is done and my night isn't over, so there's time to catch up.

Well, I definitely drank more than the spaghetti sauce....but the night's not over. Shipyard Monkey's Fist, Shipyard Black IPA, SNBC Beer Camp and I'm having an SNBC Narwhal right now. Just finished epoxying scales on a couple kitchen knife kits....with SS pins.

 

[daizee]

I heartily invite you to take a big chomp of a fresh heirloom organically-grown habanero or garlic bulb out of my garden. KABOOM indeed!

ZZZ is right, in my opinion... all that stuff is meant to enhance food, not overpower it. Those plants have been bred and cultivated for many centuries, to please the human palate. It's fairly recent that frat-boys and other nitwits have made a whole subculture out of proving how many hot peppers they can gobble down without barfing.

The easiest thing in the culinary world is to make something too spicy or salty. Any dumbass can spray bear-repellent all over a perfectly good meal and ruin it. :yawn:

Learned/cultural tolerance to spicy stuff plays a big part, of course. But so does subtlety and balance.

I haven't lived in New Mexico since 1998, but my taste buds never left. 14 months and I was a changed man. OK, manlet. That was 17 years ago. Crap, I need another drink.

 

[bigghoss]

I haven't lived in New Mexico since 1998, but my taste buds never left. 14 months and I was a changed man. OK, manlet. That was 17 years ago. Crap, I need another drink.

I spent a vacation in Albuquerque a few years ago. Saw some sights, enjoyed the food, blew off Al Unser JR in his own museum. It was a fun trip.

 

[james terrio]

I haven't lived in New Mexico since 1998, but my taste buds never left.

Pretty much proves my point...

 

[The Warrior]

I don't understand what some people are thinking: