Culinary Conversations

[Sue_CT]

I was given 2 lbs of fresh jalapeño’s. One of my favorite sauces is called gator drool, it’s only “aged jalapeño pepper purée”, garlic, onion, vinegar, lime, cilantro, ascorbic acid and xanthan gum. I want something that will last a while and if it’s good that I could give to a couple of people. Anyone able to tell me how to make a hot sauce out of them? Thanks!

[worth1]

I was given 2 lbs of fresh jalapeño’s. One of my favorite sauces is called gator drool, it’s only “aged jalapeño pepper purée”, garlic, onion, vinegar, lime, cilantro, ascorbic acid and xanthan gum. I want something that will last a while and if it’s good that I could give to a couple of people. Anyone able to tell me how to make a hot sauce out of them? Thanks!

I don't really have any good green pepper hot sauce recipes to share.
I can say don't add anything red because it'll turn the hot sauce a disgusting brownish color.

[Sue_CT]

Thanks, Worth. Can’t I do it the same as you do other peppers? And just make up my own recipe? I have no idea even what the process is or how long it would be good for. Is it freezable? Anyone else make their own?

[karstopography]

I’ve made a few pepper sauces. Lacto- Fermented and ones preserved with vinegar. The two recipes in the links below are vinegar based.

https://www.foxvalleyfoodie.com/homemad ... i-peppers/

The link above has one that got great reviews from my family. I used super chilis, not thai.

https://www.mexicanplease.com/jalapeno- ... ce-recipe/

Link has one with green jalapeños and also uses vinegar. I did a fermented one that used coriander instead of the Mexican oregano and that was popular amongst the family. I think I had a mix of mildly hot peppers including jalapeños.

[worth1]

Just got a double cheeseburger hamburger fries and coke from P Terry's.
P Terry's is a local burger place that advertises as a higher quality eating establishment and as far as I'm concerned they fit the bill.

The burger was excellent and the total was just under 10 dollars.

It actually looked like the picture too.
Much better than what Whataburger has turned into.
I just had to have one to see what they were like.

I see P Terry's around San Antonio but I've never eaten there. Maybe I'll have to try it sometime. Never tried Storm's burgers either but I've seen a number of their stores along Highway 281 going through the Hill country. Not sure but I think it's a local chain.

Storms goes way back to my childhood when it was called Dairy Cue.
It originally came from Lampasas where I was born but the family history of cooking and serving food goes way back to the 1800s in other part of Texas.
Elvis Presley use to eat at the one in Lampasas when he was stationed in Fort Hood.
In 1970 they changed the name to Storms.
I can't count how many times I've eaten there in my life.

One time right out of the Marines I was staying with my brother out on the ranch.
My niece said she was fixing spaghetti for supper.
I was so excited I couldn't control myself.
Then something horrible happened.
She put the cooked spaghetti in with a jar of Ragu sauce and chopped it all up in little pieces.
Totally disgusting.
Without saying a word I got in my 68 Chevy Impala and drove into town and had a hamburger fries and a drink at Storms.

I highly suggest the Storms special with 3 meat patties.
Their meat patties are thin and flavorful.

https://issuu.com/ourhometownsmagazine/ ... s/12272392

[Wildcat82]

Just got a double cheeseburger hamburger fries and coke from P Terry's.
P Terry's is a local burger place that advertises as a higher quality eating establishment and as far as I'm concerned they fit the bill.

The burger was excellent and the total was just under 10 dollars.

It actually looked like the picture too.
Much better than what Whataburger has turned into.
I just had to have one to see what they were like.

I see P Terry's around San Antonio but I've never eaten there. Maybe I'll have to try it sometime. Never tried Storm's burgers either but I've seen a number of their stores along Highway 281 going through the Hill country. Not sure but I think it's a local chain.

Storms goes way back to my childhood when it was called Dairy Cue.
It originally came from Lampasas where I was born but the family history of cooking and serving food goes way back to the 1800s in other part of Texas.
Elvis Presley use to eat at the one in Lampasas when he was stationed in Fort Hood.
In 1970 they changed the name to Storms.
I can't count how many times I've eaten there in my life.

One time right out of the Marines I was staying with my brother out on the ranch.
My niece said she was fixing spaghetti for supper.
I was so excited I couldn't control myself.
Then something horrible happened.
She put the cooked spaghetti in with a jar of Ragu sauce and chopped it all up in little pieces.
Totally disgusting.
Without saying a word I got in my 68 Chevy Impala and drove into town and had a hamburger fries and a drink at Storms.

I highly suggest the Storms special with 3 meat patties.
Their meat patties are thin and flavorful.

https://issuu.com/ourhometownsmagazine/ ... s/12272392

When I stationed at Sheppard AFB in Wichita Falls, my wife and kids stayed in San Antonio so I commuted every other week. Probably been in Lampasas 75 times. Beautiful park along the road. Most times I stopped and ate at the Dutchman's Hidden Valley just north of Hamilton and picked up some buffalo sausage.

[Sue_CT]

That jalapeño one sounds good. How did you ferment the peppers? I have never fermented anything, but would that make it keep any longer?

[karstopography]

That jalapeño one sounds good. How did you ferment the peppers? I have never fermented anything, but would that make it keep any longer?

https://thehouseandhomestead.com/fermented-jalapenos/

Link has recipe for fermented jalapeños. 3-5 percent no iodine added salt to weight of peppers, spices, etc and the non chlorinated water. Salt levels at that range discourage any bad bacteria to be be able to flourish in favor of lactic acid producing bacteria. Once the ferment has progressed far enough , the acidity level is high enough , the ph gets below 4.6 to preserve the sauce.

Most of the famous hot sauces like Tabasco or crystal sauce are fermented sauces.

[Sue_CT]

Great, thank you!

[worth1]

I just tried the HEB store brand Mi Tienda (My Store) chile de arbol salsa.
It's pretty darn good.
Just the right amount of heat.

[karstopography]

I just tried the HEB store brand Mi Tienda (My Store) chile de arbol salsa.
It's pretty darn good.
Just the right amount of heat.

I don’t think I have had that one. I’m going to pick some up mañana! Cholula hot sauce uses chile de arbol and piquin. I crave some hot food when the weather heats up. Every pepper has its own flavor that comes through in spite of the heat.

[worth1]

Well it could stand to be a little hotter for me but I was looking at it from a non really hot pepper eaters perspective.

[bower]

I've been scouring the spice racks for a couple of months now looking to replenish my chipotle pepper powder to no avail. So I turned to the sauce aisle and I picked up a couple of sauces by Cholula brand, chipotle and also a green pepper sauce. Haven't tried yet, hope they're good.

[worth1]

Well I almost had a heart attack the other day in the store.
Not needing any but I walked by the mayonnaise section on my way to the ketchup section.
To my horror I noticed there wasn't any of my beloved Duke's mayonnaise in it's normal spot.
What the bloody devil what have they done?

Then I looked to the right and there was the lime Duke's mayonnaise.
No regular Duke's mayonnaise.
What's going on?
Are they getting rid of it.
It seems they were always sold out of Duke's and I stay stocked up.

Then my eyes wondered down to a lower shelf and there it was.
Almost a whole shelf dedicated to Duke's mayonnaise.
They even added a large 48 ounce jar of the stuff because your only saving 18 cents to have a mammoth sized jar of mayonnaise opened.

Here's the run down on a few sizes.
A 30 ounce jar is 16 cents and ounce.
The 48 ounce jar is 15 cents an ounce.
A 16 ounce jar is 26 cents an ounce.
Then there are all the convenience squeeze bottles that range up to 36 cents an ounce for a bag that says smooth and creamy.
I don't know about now but at one time the squeeze bottles of Hellman's said no need to refrigerate.
This is due to the check valve that doesn't allow cross contamination.

[JRinPA]

Yeah I wouldn't go squeeze mayo...and the 32 oz is the right size. Hate that Duke's caved on that.

Good thing worth didn't collaspse...there are screams and a store clerk spies worth on the ground, sees the last convulsion, watches with baited breath as the Dukes w/ LIME mayo slowly, slowly release from worths not yet cold, but very dead hand. The lime mayo rolls, rolls, rolls back to shelf, and thuds to a final rest, directly under the real Dukes mayo.

The young clerk sees no art in this, no pain, but quickly, effortlessly, snaps a pic with his phone, texts "hey I told Ron that was a bad idea, now we got another one to call in. We need to swap places on those Duke mayos, these old guys just can't take the shock. I'm going to move them back up... and I guess the miracle whip down so this doesn't happen again. They want to push this Dukes Lime so I can't move that or I'll get fired."

Two hours later, an old lady is heard to cry..."they're getting rid of my miracle whip! oh no...I didn't stock up enough... (collapse)

[worth1]

I actually bounce back and forth between regular and lime mayonnaise.
The miracle whip has a store brand competitor as well.
It's called Whip and I have no idea what it's like because I don't like miracle whip.
I like Duke's because it has egg yolk and doesn't have extra sugar.

[worth1]

You ever hear someone say you can get sick from potato salad if it has mayonnaise in it?
We all have and it's total bunk.
Mayonnaise is basically self stable as long as it isn't contaminated because of the acid in it.
What's really getting you sick are the other ingredients in potato salad.
Like boiled eggs and potatoes.
These two little monsters are what's really spoiling not the mayonnaise with eggs in it.
When I make potato salad I use...
Mayonnaise.
Yellow mustard.
Sweet pickles or relish.
Dill pickles or relish.
Dill pickle juice or lime juice.
I do not put boiled eggs in my potato salad.
To my thinking this adds a little extra protection.
I also always peel my potatoes and wash them.
Leaving the peel on is also allowing the possibility of the botulinum spores to be entered into the food.
Because the skin can have these spores on them.

Boiling potatoes doesn't kill these spores because the water doesn't get hot enough.
So no it isn't the mayonnaise it's the other ingredients that can spoil and make you sick.
Any simple search on the Web will tell you this.
Just keep your potato salad cold but don't put all the blame on mayonnaise.
The reason I've posted this is because I've heard people say they didn't have to worry about it because they didn't use mayonnaise.
Or they used an eggless salad dressing.

At least that's my take on it.

[JRinPA]

Recipe needed.

[worth1]

Recipe needed.

Don't really have one that you wouldn't need to tweak.
For me it's...
3 or 4 medium potatoes peeled.
About 3 tablespoons of mayonnaise.
About 2 tablespoons or more of yellow mustard.
About 3 tablespoons of dill relish or chopped dill pickles or more.
About 3 tablespoons of sweet pickle relish or more.
A good amount of dill if you have it.
About a shot of dill pickle juice or lime juice or Lemon juice.
Put potatoes in cold water put lid on and put burner on medium heat.
Let come to a boil for a few minutes and take off the heat.
They should continue cooking it's not an exact science but it works.
Bust up potatoes to help cool them off in a separate bowl.
Then dump the rest of your ingredients in and mix.
Adjust to your liking.
I actually like big chunks of sweet pickle in mine because that's what my Mom did.
Add chopped onion if you like.
Nothing really crazy or fancy.
I've found the more fancy you get the worse the potato salad becomes.
Stuff like extremely hot peppers or spicy brown mustard cumin and other oddball spices.
Not fan of bell peppers in it either.
This is American potato salad not German potato salad.
And it has to have the right ratio of mayonnaise and yellow mustard.

[worth1]

I stopped by the store to pick up some sweet pickle relish.
Got it and...
Paper plates.
Cottage cheese cheapest money can buy.
A gallon of sangria wine.
A pineapple upside down cake.
Can't remember what else but it couldn't have been much of anything and it cost almost 40 damn dollars.
The meat was expensive and even the USDA prime looked like crap.
They had price reduced pork that looked like it would stink the house up if you dared open it.
Pork ribs on sale but I didn't want any.
Then they've got this god awful sample thing going on with some sort of stinky BBQ sauce thing smelling up the place.
I frigging hate the smell of cooking cheap vinegar based BBQ sauce.