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Sauces

fishonjazz said:
I love sauce. Almost all sauce. Soy sauce, hot sauce, fry sauce, BBQ, wirchestershire, honey mustard, ranch, ketchup, mayo, mustard, Georgia gold ;) and on and on. Basically any sauce. I even like to mix em

Strangely enough, maybe the best sauce of them all his found in a cheap as banquet brand TV dinner called backyard BBQ meal. The sauce on the ribs is the bomb.
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Probably my favorite thread ever.

Where do you buy it?
 
I had a hot sauce yesterday that I had never had before. It is called Papa Burn from Black Bear Diner. It was mildly warm but had amazing flavor. I ended up buying a bottle of it. Can't wait to try it on a fried egg sandwich.
 
I've been on kick making fermented hot sauces. I don't have any winner recipes at the moment but I've got some I'm really enjoying. I've made a few sriracha clones dialed up a bit and my most recent is very close to Huy Fong while being just a bit spicier.

But I've identified a goal in making my hot sauce. I want to make basically three sauces from very hot (not super hot), hot, and medium hot that incorporate ginger and turmeric in fairly large proportions. I've got several test batches going right now to try to hi/low the levels that work without being medicinal or just taste bad. Then I'm going to work with sweetness to see how that affects how tolerable higher levels of ginger and turmeric are. Then work on a full ingredients list to see if things like carrot, pineapple, kiwi, lime, various types of vinegar, cilantro, cardamon, coriander seed, black pepper corn, etc., pair well enough to push the amount of turmeric and ginger even a little higher and still taste good.

I honestly want to make a marketable hot sauce line-up and see if I can make it into a legit side-hustle. Ginger and turmeric are healthy regardless but many people have notions of them being almost miracle drug level of good for you. I have no desire to make any of those claims but I'd be more than happy to lean into that perception. I have some issues that are related at least to some extent on inflammation and I'll be happy to see if eating a lot of this type of sauce has any effects. I'm not going to hold my breath. Even if it's just basic vitamins and such that they provide I like both turmeric and ginger as flavors, so it's all win-win.
 
I've bottle my first attempt and made a basic label for it so that once I start bottling the other 8 batches I have going I don't get them confused. I've already consumed one of these bottles, well, it was a partial fill at about 80% but still, I'm happy to use it and have enjoyed it.

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You know what's funny? I have been absolutely JONESING for Sugarhouse BBQ's pig sauce, but I live in Oregon. So I just convinced a friend to go there and buy me a bunch of bottles and ship them to me.
 
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