Marie Sharp's is the best all around hot sauce I've ever tried, absolutely love this.
El Fuego Viviente Chili Sauce
101–110 of 132 posts
Re: El Fuego Viviente Chili Sauce
#102Earlier quoted context omitted.
I feel your pain. My best IP recipes are adaptations I've made from old recipes of my family's. Here's my Cajun mother-in-law's red beans and rice recipe. She's from Chauvin, LA and this recipe is my favorite for when my wife is away and I'm cooking for the kids. You'll need: 1 pound red kidney beans 1 link of Hillshire Farms smoked sausage (like polish style) 1-2 bay leaves Brown rice or long-grain white rice Crysta…
I notice that it's not uncommon for American recipes to be tied to a specific brand of sauce or similar. I don't see this as often in "European" recepies, here usually the recipe is broken down further or listing a generic ingredients, this makes the recipe more useful in contexts where it is hard to get "Trademark brand sauce", but of course you lose some precision in the flavor.. Modular cooking vs roll your own :)
With hot sauces, there's a very distinct flavor difference between Tabasco, Crystal, Frank's, etc. not to mention there's regional affiliation to what hot sauce you use.
Additionally, I think a lot of "traditional" recipes in the US which were passed down in families came from advertising in the 40s/50s/60s, so they specifically call for "Hellman's Mayonnaise" or "Toll House Chocolate Chips" or "Heinz 57" or whatever.
Re: El Fuego Viviente Chili Sauce
#103Earlier quoted context omitted.
I'm not sure if it's actual SEO or just bored housewives/grandmas rambling, getting consistent visits from the same demographic and riding the feedback loop to the top of Google results, in my case most of the recipes I find (I'd say 80% to throw a number) seem original, and there's no way a bot can write all the uninteresting bullcrap they're prefaced by.
Not a bot but you can (and it's very common) to hire people to write the copy for you.
Oh, didn't think of that possibility, makes sense.
Re: El Fuego Viviente Chili Sauce
#104Earlier quoted context omitted.
I feel your pain. My best IP recipes are adaptations I've made from old recipes of my family's. Here's my Cajun mother-in-law's red beans and rice recipe. She's from Chauvin, LA and this recipe is my favorite for when my wife is away and I'm cooking for the kids. You'll need: 1 pound red kidney beans 1 link of Hillshire Farms smoked sausage (like polish style) 1-2 bay leaves Brown rice or long-grain white rice Crysta…
I notice that it's not uncommon for American recipes to be tied to a specific brand of sauce or similar. I don't see this as often in "European" recepies, here usually the recipe is broken down further or listing a generic ingredients, this makes the recipe more useful in contexts where it is hard to get "Trademark brand sauce", but of course you lose some precision in the flavor.. Modular cooking vs roll your own :)
Branded products having recipes on the label has been a marketing staple in America for a long time. Sometimes you could mail them for a little book of recipes all using that specific brand of oil/chocolate/flour/etc.. Quite a few "old family recipes" are something that Grandma got off of a Crisco tin.
Re: El Fuego Viviente Chili Sauce
#105Earlier quoted context omitted.
These vegetables are not being stored in a low-acidity environment. The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH. This is why pickles (cucumber) and sour kraut does not go bad.
Pickling involves vinegar though.
Some types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar.
https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...
Re: El Fuego Viviente Chili Sauce
#106Habanero 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.
i would only ever remove seeds and pith. They don't really contribute good flavor- just bitterness and extreme heat.
Re: El Fuego Viviente Chili Sauce
#107Earlier quoted context omitted.
Can you explain this ? Do seeds produce a bad flavour ?
It’s commonly thought that the seeds are the spiciest part of a chili, which is the impression Matticus_Rex seems to be under. In fact, the heat comes from the white pith (which they mentioned) and ridges around the seeds.
The seeds are definitely coated in a sticky juice that is spicy (I've seperated them out and eaten them individually. It's the bitterness that really sucks, though.
Re: El Fuego Viviente Chili Sauce
#108The idea of open source recipes on GitHub is so charming to me.
Another place for open source recipes is wikibooks:
Re: El Fuego Viviente Chili Sauce
#109For the fermentation aficionados.
People's Republic of Fermentation.
https://www.youtube.com/playlist?list=PLDfUp9XK6kA176NN76_4v...
Re: El Fuego Viviente Chili Sauce
#110Earlier quoted context omitted.
I notice that it's not uncommon for American recipes to be tied to a specific brand of sauce or similar. I don't see this as often in "European" recepies, here usually the recipe is broken down further or listing a generic ingredients, this makes the recipe more useful in contexts where it is hard to get "Trademark brand sauce", but of course you lose some precision in the flavor.. Modular cooking vs roll your own :)
Branded products having recipes on the label has been a marketing staple in America for a long time. Sometimes you could mail them for a little book of recipes all using that specific brand of oil/chocolate/flour/etc.. Quite a few "old family recipes" are something that Grandma got off of a Crisco tin.
> something that Grandma got off of a Crisco tin
Related – "The Dirty Secret of ‘Secret Family Recipes’" on HN a few months ago: https://news.ycombinator.com/item?id=16534495