Subj : Spare Gus
To : Shawn Highfield
From : Dave Drum
Date : Sat Jun 01 2024 06:22:00
-=> Shawn Highfield wrote to Dave Drum <=-
Oddly this shoed up everywhere *EXCEPT* Outpost - where it was posted.
DD> Soetimes the simple recipes are the best. At 82 (as of today) my
SH> Happy birthday.
DD> taster no longer does "subtle". So I likes the bold flavors. Bv)=
SH> I'm okay either way still. I don't think I'll see 82 so I won't need
SH> to worry about that. :)
One never knows, Both of my parents snuffed it in their mid-50s. So, I
hadn't a klew I'd still be feeling decent (except for a few wobbles and
a part that no longer works except as a fire hose) and loking forward
to possibly retiring one day.
DD> to do is find a willing kid to dig the trench for the roots. I haven't
DD> been able to run an idiot stick since my doctor told me to cease.
SH> Good luck. Hopefuly one of the kids will step up.
I've put the word out. Besides digging the trenches for the roots I'll
need him/her to move 4 cubic yards of Central Illinois black topsoil
into the planters/containers.
DD> Sure does liven up a party, though.
SH> I'd like it, but it would kill Andrea who thinks black pepper is very
SH> spicy.
Heat tolerance seems to be an aquired thing. And like muscle tone it
has to be maintained. I know my tolerance has slid down the scale since
I quit cooking chilli in competitions. Ah well. I've got some prik kee
noo (Bird's Eye) chilies growing in a window box. Maybe I'll make another
batch of my Yaaahhh Hoooaaa Aahhh Hot Sauce.
Especially since Who Flung Foo is having trouble getting enough chilies
for their Rooster Sauce.
1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar
Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.
When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.
You can decant into smaller bottles or keep in the
quart jug.
I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.
This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.
Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.
MM Format and Recipe by Dave Drum - 23 February 1998
Uncle Dirty Dave's Kitchen
MMMMM
... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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