Gravy's Cooking Thread
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Adebisi
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I find it has a very nice light red pepper taste that compliments many dishes and street meats. I put it in all my soup.
Noodleface
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Street meats.. are you a purveyor of male prostitutes?
I never really gave Sriracha a fair shake when I bought it.. I think I need to try it. I love hot foods. On that topic, anyone tried Ghost Peppers before? I had some Ghost Pepper chicken wings the other day and it was crazy. Normally I can handle anything. I've eaten raw habaneros, didn't bother me (minus my shits feeling like my ass was on fire the next day). This stuff was next level intense. The smell is nauseating and burns your nostrils hard (let's say the breakroom attendants were pissed), but the taste. After a few seconds it was tough to deal with but I could manage. I actually got light-headed. It was kind of crazy. I feel like if I kept going it would be like in that chili cookoff episode of the simpsons.
I never really gave Sriracha a fair shake when I bought it.. I think I need to try it. I love hot foods. On that topic, anyone tried Ghost Peppers before? I had some Ghost Pepper chicken wings the other day and it was crazy. Normally I can handle anything. I've eaten raw habaneros, didn't bother me (minus my shits feeling like my ass was on fire the next day). This stuff was next level intense. The smell is nauseating and burns your nostrils hard (let's say the breakroom attendants were pissed), but the taste. After a few seconds it was tough to deal with but I could manage. I actually got light-headed. It was kind of crazy. I feel like if I kept going it would be like in that chili cookoff episode of the simpsons.
Noodleface
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Tarrant
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I can, my taste buds are all jacked. Like I can't buy processed store bought cakes because they aren't made well and I can taste individual ingredients and additives and crap like that. It's like that with everything...let me tell you, driving near a farm on a hot summer day that just fertilized it's field with manure...it's not something that I just smell. IT's awful.
I've learned to turn it to an advantage though, like it helped out when I used to do judge beer and wine tasting and it probably makes me better at perfecting new recipes. -shrug-
chaos
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Noodleface
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Thanks! I think this person sums it up nicely:
Only reason I haven't opened the garlic chili sauce yet is because it's not as convenient as the squeeze bottle. How do I put it on my pizza after it has cooked? Might have to get creative to use it in the same ways.
chaos
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I have only used it in stir frys so far. I am thinking about how to spice up beans and chili with it, and possibly pizza.
Oh, I roasted garlic for the first time this weekend. Put that shit on some fresh tortillas, it was awesome. Made burgers using the remnants of it last night, damn good burgers.
Oh, I roasted garlic for the first time this weekend. Put that shit on some fresh tortillas, it was awesome. Made burgers using the remnants of it last night, damn good burgers.
Tarrant
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Go to any resturant supply store and get those cheap ketchup/mustard refillable squeeze bottles. You can get cleat ones, then take a pair of scissors and cut the tip off closer to the base to allow for the pepper flakes to come out without an issue.
Tarrant
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I made some burgers last night too. I stuffed them with chedder, chopped bacon and garlic. They were delicious.
Okay, so uh... looking at that link, it looks like people don't knownotto refrigerate sriracha and to let it age.
It seriously needs to ferment more before you open it. Put it in the warmest part of your pantry for a month before opening it.
I agree, it doesn't taste great "fresh."
It seriously needs to ferment more before you open it. Put it in the warmest part of your pantry for a month before opening it.
I agree, it doesn't taste great "fresh."
I just like spicy food, man. I cook with ghost peppers whenever they're in stock, and I go through a shit ton of peppers in a week. I make Thai green curry or jerk chicken every week, I make a ton of Mexican, south American, Caribbean, or Cajun, and even if I'm making Italian then I'm usually whipping up an arrabbiata sauce. Can't get enough of the spice like a miner on Rakis.
Big Phoenix
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