How do you cook it?

[DJTJ]

The first time I got my hands on this stuff, I was in Little Village in Chicago. It blew my mind. Whenever I see it available I grab a bottle. It's intensely hot but the flavor is so incredible. With a careful hand, it will change you life.

Another excellent choice. But yes, it’s fucking hot.

Picante, to me, is far superior than Tobasco-esq sauce. And you (honestly, for me, outside of Crapatio) really can’t go wrong with the Hispanic brands.

My FIL eats this brand, and I tried it once, and it made me cough. I’ll try to find the bottle.

 

[inliner311]

Attempt #2 at bread baking today.

First time I tried the food processor route to develop gluten in a whole wheat dough. This did not work very well because I have a sissy food processor and it smelled like burning plastic and made a mess. Still it passed the windowpane test. I also added some cooked steel-cut oatmeal. Baked in dutch oven, preheated at 450. I had the dough proofing on aluminum foil, I just plopped that in the dutch oven and put some water around it for steam. Came out very dense.

This time I'm using white whole wheat flour and doing a no-knead. Been sitting on countertop since last night. Will bake in loaf pan today so it's more sandwich friendly.

I have a bread makers which I knead the dough in. We made whole wheat bread like a week ago. I noticed that whole wheat needs more water than using all purpose or bread flour. We followed the recipe for the whole wheat from one of the bread books we have. I immediately knew it didn't have enough water from how the dough was forming.

I tend to eyeball how the dough comes together more than follow the recipes to the t. You want to hydrate the dough to the point that it's right at the point of still being dough just before its a soup mixture. If you over shot it, just add more flour extremely slowly. Once you have done it a couple times, you will become better at adding the water and not having to add flour to get it to that point.

Having the dough properly hydrated will allow it to properly rise. When dough is too dry it wont rise enough because it's too heavy.

 

[Man Called X]

If you're into hot sauces, I've got a buddy locally that started making some fruit based hot sauces. He does ship in the US as well.

Haff's Hot Sauce Store

Small batch hot sauce made in New Philadelphia, Ohio.

haffshotsauce.com

 

[David.]

Imo there is noncompsrisom in heat between Tapatio and Tabasco, Tapatio fucks me up much worse. Tobaaco tastes like shit, don't like the vinegar

 

[Randolphkeys]

Imo there is noncompsrisom in heat between Tapatio and Tabasco, Tapatio fucks me up much worse. Tobaaco tastes like shit, don't like the vinegar

Tabasco is an acquired taste. I know a lot of people who love hot sauces but hate Tabasco. I specifically like it on with something fatty like avocado or a fried egg because the vinegar cuts the fat. I have El Yucateco for more traditional use.

BTW - if nobody has taught you the secret to a good hot wing sauce:

In a deep saute pan, add:

1/3 cup brown sugar
1/3 cup tomato sauce
1/4 cup butter
1/4 cup vinegar
1 chopped garlic clove, or more if you love garlic
1/4 cup of your favorite hot sauce

Simmer until the vinegar reduces a little. When you are grilling or baking chicken wings, toss the wings in the sauce when it's almost cooked through at 165 degrees.

Most restaurants steam wings for ten minutes, then put them half cooked in the cooler, and bake/grill them from there.

Cook the sauced wings on the grill or on a foil lined pan for the last 10 minutes after the sauce is all soaked up by the skin of the chicken.

That's how your favorite restaurant does it.

 

[Out of the Rafters at the Q]

That's how your favorite restaurant does it.

It's a good thing you threw the "favorite" qualifier in there. A lot of restaurants just use Frank's.

 

[Randolphkeys]

It's a good thing you threw the "favorite" qualifier in there. A lot of restaurants just use Frank's.

Frank's and butter is okay... but why post amateur hour?

 

[Out of the Rafters at the Q]

Frank's and butter is okay... but why post amateur hour?

We shouldn't. I appreciate the quality recipe.

I just think I heard that the two versions of Frank's (I think hot, and buffalo hot) are by far the two highest volume sellers in the industry. So many places have "hot" or "medium" wings are just Frank's.

 

[FiveThous]

The first time I got my hands on this stuff, I was in Little Village in Chicago. It blew my mind. Whenever I see it available I grab a bottle. It's intensely hot but the flavor is so incredible. With a careful hand, it will change you life.

I really like this one!

 

[Kouki]

You should follow this guy for no-knead bread. I'm currently fussing with sourdough because of the yeast shortage. First loaf didn't rise as much as I'd like but I think in a few days, after a few more feedings, I'll get there.

Funny you should mention that, I actually started a starter yesterday. Found this recipe/procedure, the picture at the top sold me.

Fifty-Fifty Whole Wheat Sourdough Bread | The Perfect Loaf

This fifty-fifty whole wheat sourdough bread is a great starting point when working with whole wheat flour: super healthy and just fantastic tasting.

www.theperfectloaf.com

I'll have to try out the method from the video you linked, seems foolproof and those are some good looking loafs. Right now I'm trying to be healthy-ish hence trying wheat breads.

On maybe the second day after the shutdown I realized I didn't have any butter and the grocery was sold out of your typical Land o Lakes so I bought a giant 2lb roll of some really good stuff that was $16. I'm so looking forward to just eating buttered bread.

Also regarding hot sauce...here's my lineup sans a few Asian chili sauces.


Frank's for anything "buffalo," Tapatio is my go-to for Mexican, next would be either Valentina (I find them both hotter than Tapatio), Picked up the Yellowbird on a whim at an airport after reading some review, it's pretty good. The Badia Habanero I bought after watching Hot Ones and wanted a stepping stone hot sauce. After that I bought the Dave's Ghost Pepper as a novelty. I have used some of it, drop by drop. Included the Pickapeppa just because it's delicious, if I don't know what to make I just pour that oven chicken and serve with beans and rice.

I also think I have some Taco Bell Fire sauce because it is my lifelong dream to emulate the Mexican Pizza, which I am convinced is the greatest culinary delicacy ever.

 

[Kouki]

Oh and I ran out of dog treats so I made these as an experiment...haha...just cheap lunch meat from a tub that I kinda folded up and baked. Set the oven too high, I meant moreso to just dehydrate them. Did not expect that level of browning...probably loaded with sugar and other junk.


If yall do need to make some better dog treats in these troubling times, I have had good success blending chicken, whole eggs (including shells - good source of calcium), brown rice flour, olive oil, and liquid smoke, then spreading the paste on a cookie sheet, baking at a low temperature for a long time, then cut into strips. Probably pretty healthy too. I do not know if the dogs appreciated the liquid smoke.

 

[BMAN]

Tabasco is an acquired taste. I know a lot of people who love hot sauces but hate Tabasco. I specifically like it on with something fatty like avocado or a fried egg because the vinegar cuts the fat. I have El Yucateco for more traditional use.

BTW - if nobody has taught you the secret to a good hot wing sauce:

In a deep saute pan, add:

1/3 cup brown sugar
1/3 cup tomato sauce
1/4 cup butter
1/4 cup vinegar
1 chopped garlic clove, or more if you love garlic
1/4 cup of your favorite hot sauce

Simmer until the vinegar reduces a little. When you are grilling or baking chicken wings, toss the wings in the sauce when it's almost cooked through at 165 degrees.

Most restaurants steam wings for ten minutes, then put them half cooked in the cooler, and bake/grill them from there.

Cook the sauced wings on the grill or on a foil lined pan for the last 10 minutes after the sauce is all soaked up by the skin of the chicken.

That's how your favorite restaurant does it.

So just to clarify. You need to start cooking the wings before you toss?

 

[Randolphkeys]

So just to clarify. You need to start cooking the wings before you toss?

Yeah, if you have the sauce on the wings the whole time, you are probably going to burn a sweeter sauce. I steam the wings for ten minutes when I buy them. Then when it's time to serve I crank the oven to 375 and sauce them. It usually takes about 10-20 minutes after saucing, depending upon how cool they were after the steam.

 

[Akron330]

Anyone in here tired Hello Fresh or any of the other meal services? I was against it, but the woman really wanted to give it a shot. We are both teachers and now have plenty of time on our hands to try some new recipes out. I think she ordered the 3 meals a week plan. It’s pretty damn good. I’m more of a grilling guy, but this has been a pleasant surprise.

 

[FiveThous]

Anyone in here tired Hello Fresh or any of the other meal services? I was against it, but the woman really wanted to give it a shot. We are both teachers and now have plenty of time on our hands to try some new recipes out. I think she ordered the 3 meals a week plan. It’s pretty damn good. I’m more of a grilling guy, but this has been a pleasant surprise.

Hello Fresh, Blue Apron, Home Chef here. Hello Fresh is the favorite in my household.