Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

El Fuego Viviente Chili Sauce

github.com

Post reply on HN
Print view View original

41–50 of 132 posts

Re: El Fuego Viviente Chili Sauce

#41

Post by mutagen »

DmenshunlAnlsis wrote: post #25
ASalazarMX wrote: post #15

Habanero chili is extremely hot but has a sweet, fruity flavor. I haven't tasted piri piri chili, but I'm sure this sauce is delicious. I'm kinda upset the chilis are deseeded, though.

Habanero is delicious! My favorite hot sauce is “Inner Beauty” which is basically an emulsion of habaneros, yellow mustard, brown sugar, mango, orange juice, with some cumin and curry. It’s so good, especially on beef and chicken, but you have to like serious heat.

Habanero and mustard makes a great base flavor for hot sauces. My introduction was via Aji Chombo hot sauce from Panama. The addition of sweet and fruitiness and the cumin and curry sounds amazing.

Re: El Fuego Viviente Chili Sauce

#42

Post by peanutz454 »

DmenshunlAnlsis wrote: post #25
ASalazarMX wrote: post #15

Habanero chili is extremely hot but has a sweet, fruity flavor. I haven't tasted piri piri chili, but I'm sure this sauce is delicious. I'm kinda upset the chilis are deseeded, though.

Habanero is delicious! My favorite hot sauce is “Inner Beauty” which is basically an emulsion of habaneros, yellow mustard, brown sugar, mango, orange juice, with some cumin and curry. It’s so good, especially on beef and chicken, but you have to like serious heat.

Sounds like something I will like to make at home. What is curry though?

Re: El Fuego Viviente Chili Sauce

#43

Post by sampo »

B1FF_PSUVM wrote: post #37
classichasclass wrote: post #2

The best foods are fermented. :9

https://en.wikipedia.org/wiki/Garum ? Strange how such a wildly popular sauce vanished from the face of the Earth.

They still have fermented fish sauce in some parts of Southern Italy. Also, I understand the Thai and other Asian fish sauces are somewhat similar.

https://en.wikipedia.org/wiki/Colatura_di_Alici

Re: El Fuego Viviente Chili Sauce

#44

Post by mirimir »

shannongreen wrote: post #35

Always scared about fermenting things like this. How do I know it has the right culture in it and I won't die?

The experience seems to be that organisms which tolerate high salt won't kill you.[0] Ditto for low pH.[1] And the bacteria in high-salt fermenting produce lactic acid.

0) https://foodsafety.wisc.edu/assets/pdf_Files/Fermented_Veget...

1) https://www.healthycanning.com/acidity-low-ph-is-what-makes-...

Re: El Fuego Viviente Chili Sauce

#45

Post by mirimir »

sampo wrote: post #43
B1FF_PSUVM wrote: post #37

Earlier quoted context omitted.

https://en.wikipedia.org/wiki/Garum ? Strange how such a wildly popular sauce vanished from the face of the Earth.

They still have fermented fish sauce in some parts of Southern Italy. Also, I understand the Thai and other Asian fish sauces are somewhat similar. https://en.wikipedia.org/wiki/Colatura_di_Alici

And not just "fish sauces". Fermented fish paste adds richness and body. Even if the fishiness isn't obvious.

Re: El Fuego Viviente Chili Sauce

#46

Post by toomanybeersies »

Interesting to see Github used as a recipe repository. Git does make a lot of sense I guess for recipes.

Personally, I like my chilli sauce to be vinegar based. Kaitaia Fire [1] is my favourite. I'm not sure if you can buy it anywhere outside of Australia and New Zealand though.

[1] https://kaitaia-fire-ltd.myshopify.com/

Re: El Fuego Viviente Chili Sauce

#47

Post by jbob2000 »

anonytrary wrote: post #31
jbob2000 wrote: post #3

Why github? You couldn’t just use pastebin? It’s a recipe! How much collaboration are you expecting to happen? Are you expecting people to file issues about your chili sauce?

I sure hope someone would fork it and iterate on the recipe, that's why version control exists. So you can have, you know, versions. Recipes are like software, except food pops out. Change the recipe, change the food. Change the recipe a little, change the food a little. Why wouldn't you want to post it to Github?

I'm not opposed to the idea, it just seems like a stretch of what github is made for. What did they select as the programming language for the repo? Junior devs struggle with git concepts, how will this catch on for mainstream recipe users?

Recipes are nothing like software. Software can return expected results for everyone who uses it. But everyone can tell you a story of a recipe not turning out right. The hardware for compiling a recipe is way too imprecise for the micro adjustments a version control system would be useful for. Compiling a recipe is all about reading and understanding what the author is intending and then adjusting for your own equipment and tastes.

It's also just a cheap post. What, now we can upload otherwise unnoteworthy content to github, and suddenly we're on the front page of HN?

Re: El Fuego Viviente Chili Sauce

#48

Post by toomanybeersies »

shannongreen wrote: post #35

Always scared about fermenting things like this. How do I know it has the right culture in it and I won't die?

You just have to trust that we've been doing it for thousands of years without killing ourselves. As long as you've got plenty of salt and a low pH, you'll be fine.

I've made all sorts of fermented foods over the years, pickles, beer, spirits, bread, etc. Haven't gotten sick yet.

Post reply on HN