| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2427.1 | Try MAGGI hot sauces and condiments... | TRUCKS::GKE | | Wed May 23 1990 09:36 | 11 |
|
I've seen bottled red pepper sauce in MACRO in Fareham. It is bottled
under the Maggi label which is produced in Mexico. When I lived
in Mexico all the condiments, sauces and stock cubes were produced
by Maggi, everything I ever used was excellent.
If you can find Maggi hot sauce I'd be willing to guess it will
fit nicely into what you are looking for. If not mail me, I'll
see what I can do! ;-)
gailann
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| 2427.2 | | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed May 23 1990 11:27 | 14 |
| You want it hot?
mix one part Maggi red pepper sauce (or similar) with one part fish sauce
and use it to marinate fresh chillies sliced into thin roundels for about
5 days.
If *that* isn't hot enough take some dried red chillies and roast them on a
very low heat in the oven (until just before they turn black and absorb all
the oxygen from the atmosphere - practice a little to get the time right).
Pound to a powder in a mortar and pestle and add to the mix above (1 tablespoon
of powder to 1 cupfull of marinade).
/. Ian .\
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| 2427.3 | Frank's HS Ingredients | AIMHI::QUINN | | Wed May 23 1990 12:45 | 8 |
| Frank's Louisiana Hot Sauce (now bottled under the Durkee label) is
made from cayenne peppers and vinegar. (There may be other trace
ingredients, but the peppers/vinegar are the main flavors.)
I'm a *big* fan of this product -- I use it on meats, chicken, fish,
veggies, and etc. Even tried it on cottage cheese once.
Mike
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| 2427.4 | is roasting chillies safe? | VIA::GLANTZ | Mike, DTN 381-1253 | Wed May 23 1990 12:54 | 2 |
| Ian, is there any danger of noxious gases if the chillies are heated
too quickly?
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| 2427.5 | | NITMOI::PESENTI | Only messages can be dragged | Wed May 23 1990 13:21 | 6 |
| So, why are Frank's and Tabasco sauce so different.
If Frank's is cayenne and vinegar, and Tabasco is Tabasco peppers and vinegar,
aged.
Is it the peppers that make so much difference, or the aging process?
|
| 2427.6 | | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed May 23 1990 13:30 | 23 |
| re .4:
Yes.
If you burn the chillies the effect is very similar to setting off a tear gas
grenade. My wife did it once in our apartment and the whole building had to be
evacuated for two hours: Hudson [NH] fire brigade brought in a forced draft air
blower to clear the building out.
A similar accident at the "Bangkok Oriental Cuisine" in Harris Pond led to
Mowl Wolf refunding everybody's money (well giving them free meals...) I'm
sure she is still fretting over that - but she burnt the chillies herself!
Just use the lowest heat - check them regularly - and stop just as they start
to turn black!
/. Ian .\
(ground roasted red chillies are essentially roasted Cayenne pepper. Roasting
increases the "heat" of the pepper. The "hot" ingredient is chemically related
to the CS component of tear gas (which is why an over hot chilli dish takes
your breath away)
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| 2427.7 | | PSW::WINALSKI | Careful with that VAX, Eugene | Fri May 25 1990 21:45 | 13 |
| RE: .5
The leaflet that comes with Tabasco sauce bottles says that it's aged in oak
casks. That probably accounts for the difference in taste between Tabasco and
Frank's.
RE: .6
The "active ingredient" in chili peppers is the chemical compound capsescein.
It is an extremely potent mucous membrane irritant.
--PSW
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