You might want to try Philippine Adobo if you are experimenting with different marinades. I slightly modify mine because I can't have too much spice with my food. I generally use soy sauce, seasoned rice vinegar, pineapple juice, and water as the main ingredients in a marinade for slow cooking a Pork Top Loin Roast (center cut). Here's a list of the full ingredients in the marinade: Soy Sauce Seasoned Rice Vinegar Pineapple Juice (and chunks if you desire) Water Pepper Freshly crushed garlic Bay Leaves
You can substitute or remove the pineapple. You can also substitute the pork roast with chicken thighs or legs. I've tried the recipe with freshly squeezed apple juice and sliced apples. Also tried it with orange juice. Personally, I enjoyed all of them. Have fun cooking!
The hot sauce is done and is thicker than I expected. I added more liquid than most recipes (I follow recipes for how to cook and prepare, but like putting my own touch on ingredients and proportions), but I think I might have had the ingredients simmering on the stove a touch too long. I cut up some of the leftover chicken and put it into a quesadilla, then put a bit of the sauce over top. It's everything I hoped it would be! Here's a picture of the sauce after simmering for 40-45 mins and being placed into the food processor, then back on the stove to bring up to 150 degrees just before bottling.
Sly can show you the way to Oregonlive. However, after spending some time there you'll think S2 is the Garden of Eden!
I'm just joshin'. I've been around here, basketballboards.net and Fanhome for far too long to want to move to a group with a bunch of other random dudes. I just don't slut it up around here like all of you +20,000 post members.
Gonna try making some Jalapeno hot sauce. 15 Jalapenos Distilled white vinegar Lime Juice Cilantro Salt Water Garlic
My encharitos are pretty good. Giant burritos sized enchiladas. Brown 2.5 lbs ground beef drain grease Add your favorite taco seasoning, some garlic pepper, some cayenne pepper some water. Add in chopped green chilis Chopped sweet peppers Chopped onion A healthy portion or fresh garlic A chopped habenero or 2 never hurts Some corn and a bit of bell pepper And your favorite black beans Let it simmer for a while Once cooked get a big turkey pan, fill 8 large tortillas with the concoction add cheese and stack them im the pan. Not put some slices of your favorite cheese on top of the burritos and cover everything in your favorite enchilada sauce. I usually go for a verde sauce cause i like green sauces better than red. If im in bend id go to super burrito and buy a tub of their green sauce, it's incredible. Bake at 350 for 10-20 min. Then serve. I usually feed myself as a bachelor for 3 days with that, 2 meals a day.
Did round 2 of habanero hot sauce. This time I added the apple cider vinegar at the end as I processed the peppers, onion, scallion, ginger, salt, sugar, water, apple cider once they were done cooking and cooled to room temperature. I also only simmered for 20 minutes, 40 minutes was definitely overkill. Definitely ended up with a consistency I was looking for. It's a bit thicker than the Jalapeno hot sauce but still comes out through the drip insert on the bottle. Much hotter than the Jalapeno hot sauce which doesn't have enough heat for me. It's got a nice burn but it doesn't hang around forever.
If anyone has made hot sauce before and has a good recipe please share it! I'm not 100% pleased with any of the sauces I've made so far. Definitely have a new appreciation for people who are able to make quality hot sauce, it's an art. Too much or too little of anything and it changes the complexity of the sauce.
We're making our first batches of apple cider vinegar right now...too many apples this fall in the orchard...
Would be awesome in some circumstances. However I bet most of the time you would be getting tricked into smelling farts.
I think it's the pepper seed to sauce ratio...some of those small black Thai pepper seeds can kill your taste buds for weeks
I'm interested in trying it out. It's been years since I've cooked jerk chicken, and I can't remember the recipe I used last time.
