much needed

Inspiration:

Yes I do talk about inspiration like it was some sort of condiment,

But sometimes it should be. And if we all sat back from time to time and acted on a flash of inspiration just imagine were we could go.

So without rambling on to much let me start off by saying that I am now officially inspired.

Sometimes even with things that are of the utmost importance to one self we become a little complacent

Things we do and seemingly do well, become somewhat routine.

Face it, happens to us all am I right?



Well I am once again cured of this hum drum day by day status..(for now)



The Scorpion has arrived and the imagination went off the charts with ideas the second I smelled them.

I mean Boom like a race horse I have shot straight out of the gate.

First things first though, time to go shopping at the veggie store. I need to complete a recipe that is trying to burst out from some long hidden door in my mind….I feel a little Evil lurking.

So first things first I guess into the lab and talk to some people always good to have as much information as possible. Feedback is everything. 9:00 am Wednesday the 18th

Well I guess the first thing to do is sit back and take a bite. One really cant continue on without knowing what there dealing with so I did.

A 7 pot (well a re-hydrated 7 pot) is an experience well recommended.

At first searing heat and a stinging of the tongue. An overwhelming desire to

To drink the milk straight from the carton with everyone watching if you know what I mean!

This pepper is definitely one to recon with. My first experience has made the hype and the race for this pepper a well earned challenge so I truly understand why it has forced itself the forefront of most chilihead conversations. Color me impressed.

So what to do with this amazing little pod? Something different something new or maybe something a little off the beaten path? Well I say give me the path less traveled.

Now the flavor profile of the scorpion pepper was surprisingly tasty with an earthy sweetness to it that aches for cranberry or an apple cranberry?

Starting a walk to remember.

Starting a walk to remember.

Sauce making,, where to start?

Well lets try the beginning of my process. I say my process because other sauce makers may do things differently. There is no manual or guidebook or anything of the sort. And I am not here to write a tell all.

But maybe just maybe walk you through my process of creating what will hopefully be a great sauce that everyone will enjoy.

First.

Well first things first I always want to try and create something that no one else is trying..

What I mean by that is I enjoy flavor in my sauce. A great pepper sauce is fantastic but there are so many great sauce makers out there with a straight pepper sauce already it seemed like cheating.

In the words of Eddie Wilson “if you cant be great why bother” or so to speak.

So decision made create flavor first and add Evil Later.

Now I live in New England, not exactly the Mecca of Heat. If you know what I mean.

So understanding my dilemma and following my progression through sauce making my pepper pod choices are usually very limited. So if the pepper choices I had were going to be limited I decided to try working with what was not so limited. I live inside the fruit orchard capital of the world or of my world anyway. Apples peaches fresh vegetables are abundant and not terribly expensive.

So the new England style hot sauce comes to light, great natural flavors combined with exotic spices and fused together with a slow brewing process with some great local peppers.

So depending on what time of the year it is depends on what sauce I am thinking about.

I may walk around for weeks searching out the local farm stand markets. Before I even have an idea.

Looking at things like ugly fruit or oranges and veggies like peppers and maybe even consider a root base or two until the idea forms from whatever it is that finally hits me. Then let the trial and error begin.

I heard once that the sink was the healthiest member of the family. That could be true. I have consigned my fair share of countless sauce creations to the bliney deep. But once you have a recipe you like that may not be it at all. I have to refine it to really get it perfect . Even then you may have less than perfect batches.

So until you get the small recipe to meld just right. Exercise patience.

Inspiration is this a must have ….well yes I believe it is cant paint a picture without it or conduct a symphony or even go to the movies am I right?

So first be inspired, second search out those special ingredients and finally put it all together in a fascinating package. And that is what you need to start making sauces.



Stay tuned for a further in depth look at the creative process