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?
Thursday, January 19, 2012
Tuesday, January 17, 2012
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
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
Friday, May 13, 2011
coon-ass crazy cayenne
With the recent explosion of the Naga variety peppers Such as the naga jolokia and the naga Scorpion
I thought since the trend is moving into the extreme regions of Hot Pepper pods. That I would take a look at an old familiar friend
Straight up CAYENNE crazy!!!!
Since here in New England we dont enjoy the creature comforts to grow such mind rattling peppers such as the naga family.
And getting them has proven more than difficcult.We decided with long thought to reverse the train so to speak.Not an easy decision when in this enormously fast growing industry,keepin up with the Joneses is of the up-most importance.Or so I thought,but then realized that you must venture forth on your own path.So I decided to reverse my steps and visit an old friend mr.cayenne...not the baddest cat on the block anymore but definately the foundation for any hot sauce recipe or spicy culinary creation.So this is the Conception of my new Idea.I spent time living with some of the greatest people I have ever met on this planet anyway.Southern Louisiana-Terrebone parish 1995 oh what good times we had.Crawfish boils barbeques Mardi Gras and loads of food I shall never forget.Salt and Cayenne flowed like a mountan river torrent in the spring,and the good times rolled on as if this day would be the last.And the smell of Cayenne still haunts my dreams.The aroma and anticipation of the food stay`s with me till this day.
So here`s the facts;
Cayenne pepper is a perennial small shrub reaching about 90-100 cm in height. The plant prefers well drained sandy soil and warm climate. Its woody stem with numerous branches is covered with rich green leaves. Small creamy- white flowers appear all over the bush which subsequently grown to long, slender, glossy bright green color fruits (pods). The fruits finally mature when they turn to bright deep red color. The hotness of cayenne is measured in “Scoville heat units” (SHU). On the Scoville scale, cayenne pepper has 30,000 to 50,000 SHU.
Interiorly, each cayenne fruit features numerous tiny, flat, disk like, off-white or cream colored seeds. The centrally placed seeds are actually clinging to centrally placed white placenta.
In general, the cayenne chili peppers are allowed to ripen completely in the plant and picked up by hand when they are matured and turned red. They are then left to dry which causes them to shrivel.
Cayanne chilies have strong spicy taste that comes to them from the active alkaloid compounds capsaicin, capsanthin and capsorubin.
Health benefits of cayenne peppers
¦Although hot and intolerable, even in small amounts, cayenne are one of the rare spice items packed with highest concentrations of minerals, vitamins and certain phyto-nutrients. It is no wonder this wonderful spice has been found place in modern as well as in traditional medicines for its disease preventing and health promoting properties.
¦Cayenne contains health benefiting an alkaloid compound capsaicin, which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. When used judiciously it also found to reduce triglycerides and LDL cholesterol levels in obese individuals.
¦Fresh cayenne peppers, red or green, are rich source of vitamin-C. 100 g fresh chilies provide about 76.4 mcg or about 127% of RDA. Vitamin-C is a potent water soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
¦Cayanne chili peppers are probably the richest spicy source of vitamin A. Just 100 g of cayenne has 41,610 IU or astonishingly 1387% of vitamin A. In addition this prized spice is also home for anti-oxidant flavonoids such as carotenes, lutein, zeaxanthin and cryptoxanthin. Together, these antioxidant substances in capsicum helps to protect body from injurious effects of free radicals generated during stress, diseases conditions.
¦The spice contains very high levels of essential minerals. The spice if even consumed in small quantities regularly would provide sufficient levels of iron, copper, zinc, potassium, manganese, magnesium and selenium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Selenium is anti-oxidant mineral
¦100 g of cayenne peppers provides 2014 mg or 47% of daily required amount of potassium. Potassium is an important electrolyte inside the cells and body fluids that helps controlling heart rate and blood pressure and counter the effects of sodium.
¦Cayenne are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish. B-complex vitamins facilitate cellular metabolism through various enzymatic functions.
Cayenne peppers have amazingly very high levels of vitamins and minerals. Just 100 g provides (in % of Recommended daily allowance)
127% of vitamin-C (Ascorbic acid),
39% of vitamin B-6 (Pyridoxine),
54% of niacin,
71% of riboflavin,
1387% of vitamin A,
97.5% of iron,
41% of copper,
43% of potassium,
but no cholesterol.
Stay tuned for further developments on this project I think we could have a winner here.
I thought since the trend is moving into the extreme regions of Hot Pepper pods. That I would take a look at an old familiar friend
Straight up CAYENNE crazy!!!!
Since here in New England we dont enjoy the creature comforts to grow such mind rattling peppers such as the naga family.
And getting them has proven more than difficcult.We decided with long thought to reverse the train so to speak.Not an easy decision when in this enormously fast growing industry,keepin up with the Joneses is of the up-most importance.Or so I thought,but then realized that you must venture forth on your own path.So I decided to reverse my steps and visit an old friend mr.cayenne...not the baddest cat on the block anymore but definately the foundation for any hot sauce recipe or spicy culinary creation.So this is the Conception of my new Idea.I spent time living with some of the greatest people I have ever met on this planet anyway.Southern Louisiana-Terrebone parish 1995 oh what good times we had.Crawfish boils barbeques Mardi Gras and loads of food I shall never forget.Salt and Cayenne flowed like a mountan river torrent in the spring,and the good times rolled on as if this day would be the last.And the smell of Cayenne still haunts my dreams.The aroma and anticipation of the food stay`s with me till this day.
So here`s the facts;
Cayenne pepper is a perennial small shrub reaching about 90-100 cm in height. The plant prefers well drained sandy soil and warm climate. Its woody stem with numerous branches is covered with rich green leaves. Small creamy- white flowers appear all over the bush which subsequently grown to long, slender, glossy bright green color fruits (pods). The fruits finally mature when they turn to bright deep red color. The hotness of cayenne is measured in “Scoville heat units” (SHU). On the Scoville scale, cayenne pepper has 30,000 to 50,000 SHU.
Interiorly, each cayenne fruit features numerous tiny, flat, disk like, off-white or cream colored seeds. The centrally placed seeds are actually clinging to centrally placed white placenta.
In general, the cayenne chili peppers are allowed to ripen completely in the plant and picked up by hand when they are matured and turned red. They are then left to dry which causes them to shrivel.
Cayanne chilies have strong spicy taste that comes to them from the active alkaloid compounds capsaicin, capsanthin and capsorubin.
Health benefits of cayenne peppers
¦Although hot and intolerable, even in small amounts, cayenne are one of the rare spice items packed with highest concentrations of minerals, vitamins and certain phyto-nutrients. It is no wonder this wonderful spice has been found place in modern as well as in traditional medicines for its disease preventing and health promoting properties.
¦Cayenne contains health benefiting an alkaloid compound capsaicin, which gives strong spicy pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. When used judiciously it also found to reduce triglycerides and LDL cholesterol levels in obese individuals.
¦Fresh cayenne peppers, red or green, are rich source of vitamin-C. 100 g fresh chilies provide about 76.4 mcg or about 127% of RDA. Vitamin-C is a potent water soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
¦Cayanne chili peppers are probably the richest spicy source of vitamin A. Just 100 g of cayenne has 41,610 IU or astonishingly 1387% of vitamin A. In addition this prized spice is also home for anti-oxidant flavonoids such as carotenes, lutein, zeaxanthin and cryptoxanthin. Together, these antioxidant substances in capsicum helps to protect body from injurious effects of free radicals generated during stress, diseases conditions.
¦The spice contains very high levels of essential minerals. The spice if even consumed in small quantities regularly would provide sufficient levels of iron, copper, zinc, potassium, manganese, magnesium and selenium. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Selenium is anti-oxidant mineral
¦100 g of cayenne peppers provides 2014 mg or 47% of daily required amount of potassium. Potassium is an important electrolyte inside the cells and body fluids that helps controlling heart rate and blood pressure and counter the effects of sodium.
¦Cayenne are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish. B-complex vitamins facilitate cellular metabolism through various enzymatic functions.
Cayenne peppers have amazingly very high levels of vitamins and minerals. Just 100 g provides (in % of Recommended daily allowance)
127% of vitamin-C (Ascorbic acid),
39% of vitamin B-6 (Pyridoxine),
54% of niacin,
71% of riboflavin,
1387% of vitamin A,
97.5% of iron,
41% of copper,
43% of potassium,
but no cholesterol.
Stay tuned for further developments on this project I think we could have a winner here.
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