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SolarGarlic

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Posts posted by SolarGarlic

  5. HOT SAUCE!

    in Mmmmm

    Posted

    Word up. Looks like the two sauces have some similar ingredients. Interesting difference in heating/cooking and wonder how the flavours would differ.....will investigate for sure. Thanks for digging up that recipe, Tooly.

  7. Tapes

    in Soundboard

    Posted

    Before I moved a couple years back I gave away some number of cds that must have been in the thousands...I have them all backed up on other discs but these were the audio ones. Ive moved about half of the archive to hard drive.

    Giving away those cds was pretty fun! We were having a bbq and after everyone got a little drink on I brought out the giant bin they were stored in. Most of them went to some of Chatham's finest and I'm hoping they're floating around there some where...fuck I sent a lot of cds to Chatham over the years!

  8. HOT SAUCE!

    in Mmmmm

    Posted

    Hot Sauce #1 was cracked open yesterday!! It tastes really good and has just enough heat to theoretically make it work for daily use. It is a habanero/bird's eye GARLIC blend. The nice thing is that it isn't overly salty like many commercial sauces but does not lack any flavour. It has a nice sweet tang to it that makes it deliciously addictive ;)

    Here is the recipe I came up with and would love to hear how people might tweak it. I already have thoughts of a curry flavoured version as well as a smoked version....

    Spices (approx):

    1 tsp of

    chili powder

    dry mustard

    dry oregano

    cumin

    corriander

    sea salt

    black pepper

    sugar

    1/2 tsp of

    garam marsala

    white pepper

    1 Tbsp of

    paprika

    Whole allspice (for roasting)

    Cumin seed (for roasting)

    Veggies:

    1/2 red onion

    1 bulb garlic (or more)

    1/4 sweet pepper

    1 carrot

    2 bird's eye chili (red thai)

    3 habanero chili

    1/2 cup cider vinegar

    1 cup water

    1 Tbsp peanut oil

    Steps:

    1) Combine all dry spices except for whole allspice and cumin seed, set aside

    2) Combine water and cider and set aside

    3) Chop all veg, toss in oil, add allspice/cumin seed

    4) Roast veg in oven until lightly browned on edges or until garlic has softened

    5) Add roasted veg and 1/2 of liquid and blend until smooth (remove centre cap of blender). Some pieces floating around are nice for flavour...

    6) Add blender contents to pot and combine with remaining liquid and dry spices and simmer for 12-15 minutes.

    7) While simmering, sterilize jar and lid. Use a jam jar or something that has a proper lid that indicates sealing has occurred.

    8) Pour in sauce into jar, close lid. After a while check to make sure lid top has popped down to achieve proper sealing.

    9) I let mine sit in the cupboard for a couple weeks before opening and imagine you could let it sit longer.

    ** If you're planning on preserving it for longer, you should consult a canning guide. You probably want to process the canned sauce in a hot water canner for 20 minutes or so but might not need that much because of the vinegar that is present. Low acid foods need longer precess time but the vinegar should be more than enough to keep anything nasty from sprouting inside!!

  11. NHL Playoffs 2008

    in Rich Stadium

    Posted

    Damn, wild finish to the Calgary/San Jose game. IF the Flames are gonna be like that every night I don't think my heart can take it...

    They did get some breaks tonight but here's hoping for a little forward momentum!!

  12. coffee!

    in Mmmmm

    Posted

    Tim Horton's coffee is shit in a cup. I will never understand the obsession with this stuff!

    Out West I've been drinking Salt Spring Island Organic Fairly Traded for a bunch of years and love their stuff. Recently purchased a bag of some Peruvian Dark by a company who's name escapes me but it is delicious.

    Again, I hate Tim's.

  13. coffee!

    in Mmmmm

    Posted

    HAHA! I saw that a few years back and couldn't believe it....would I try it? Jury is out on that one. I guess people EAT weirder stuff than that.

  15. HOT SAUCE!

    in Mmmmm

    Posted

    Chili Chilies does have Marie Sharpe but in Belize I got huge bottles for $3.50 each and in Ottawa I pay $7-$8 for a teeny wee bottle. It smarts.

    Yeah, this stuff is great! For some reason I REALLY dig it with a juicy pork tenderloin. My brother is also HIGHLY addicted to this stuff and we have a hard time finding it....Friends of my parents used to bring it back for them every year on the trips to Belize but have since moved away.

  17. HOT SAUCE!

    in Mmmmm

    Posted

    Well, just fired off some habanero hot sauce..I THINK it's gonna be really HOT. Might not be a "use daily" type of thing but we'll see. The process seems easy enough and is very personalized... Ill try and remember to report back once I crack the jar in a few weeks.

  18. HOT SAUCE!

    in Mmmmm

    Posted

    Alrighty,what are your favourites?

    Do you make your own? Have any good hot sauce recipes???

    Im gonna make some this week...don't know how yet but its gonna happen!

    One of my favourites is Tuong Ot Toi Vietnamese Chili Sauce. It comes in a similar colored jar/bottle as the Siracha "Red Rooster" Sauce but WAY better. I am addicted to eating it on anything..

    As a basic vinegar based sauce I've been eatin' Franks Red Hot (used to be called Durkee's way back when) since I was a youngin'...

  24. guitar theory?

    in Soundboard

    Posted

    Thanks, fellas!

    Would love any and all input folks have on the subject. It has been great having a worthwhile hobby...even if it means obsessing over guitars and amps and gear and such that I can't even play with any real skill! Fun is definitely the name of the game here....

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