sauces (1 Viewer)

[Denny Oubidoux]

i made some curry sauce recently and used roast pumpkin to thicken it up. it was very nice i must admit, although i was a bit sick of it after a week of it.

never took a shine to the tartare sauce. it just makes fish taste like the sauce

 

[Mormon Nailer]

These here are the business, my sis brought them back from the Caribbean for me.

Good site: chilliworld.com

She also brought back some banana ketchup which is at my mum's if anyone wants it.

I have loads of bottles of these too.
Good shit
But I dont get to use them much cause noone else can take the heat - especially the yellow one.

One more thing:
The following are condiments not really sauces

Mustard
Soy
Brown Sauce
etc

 

[nonemoreblack]

Had a lovely brunch in the Chatham Brasserie at the weekend...

Venison sausages with Colcanon and juniper red wine gravy(sauce). Yummy.

 

[ernesto]

i know a guy who doesnt like sauce.
i swear to god. what a fucking headcase.

 

[La La]

ok. the chicken wings at elephant and castle.

WHERE can i find some of that sauce???

 

[Mormon Nailer]

ok. the chicken wings at elephant and castle.

WHERE can i find some of that sauce???

I never had these but normally what is on ckicken wings is a mixture of hot sauce and vinegar that the cooked wings are tossed in after they are cooked.

That Baron red sauce above would be suitable.

 

[mr pharmacist!!!!1]

ok. the chicken wings at elephant and castle.

WHERE can i find some of that sauce???

i asked one of their schmuck waitors what the sauce was and he was like "OH I CANT TELL YOU, ITS A SECRET" in capital letters.

 

[Mormon Nailer]

i asked one of their schmuck waitors what the sauce was and he was like "OH I CANT TELL YOU, ITS A SECRET" in capital letters.

You can all club in and treat me to a night out there - I'm pretty sure I could work it out

Actually I made a huge batch of BBQ sauce the other day
This one was sweet with lots of allspice (based on the one I had here

Still need work to be exactly like the Elmers one but it's getting there.

2 packets dried ancho chillies
2 packets dried chipotle chillies
Couple of onions
Bulb of garlic
Can of chopped tomatoes
Brown Sugar
Woochester sauce
Balsamic
Soy
Red Wine Vinegar
Lots of Cumin
Lots of Allspice
Nutmeg
Cinnamon
Corriander

Soalk the Chillis
Take out the seeds (this is a pain in the ghoul)
Roughly chop everything
Add to big heavy pot with the water from the chillis (I think next time I'll discard the chilli soalking liquid, use fresh water and add liquid smoke)
Cover and simmer for a good while
Blitz
Simmer again for a good while
Strain
Taste and fix up
Reduce
Bottle.

This much filled an old wine bottle, so I guess I have enough for a while . Needs some work but I'm 70% happy.

 

[ernesto]

You can all club in and treat me to a night out there - I'm pretty sure I could work it out

Actually I made a huge batch of BBQ sauce the other day
This one was sweet with lots of allspice (based on the one I had here

Still need work to be exactly like the Elmers one but it's getting there.

2 packets dried ancho chillies
2 packets dried chipotle chillies
Couple of onions
Bulb of garlic
Can of chopped tomatoes
Brown Sugar
Woochester sauce
Balsamic
Soy
Red Wine Vinegar
Lots of Cumin
Lots of Allspice
Nutmeg
Cinnamon
Corriander

Soalk the Chillis
Take out the seeds (this is a pain in the ghoul)
Roughly chop everything
Add to big heavy pot with the water from the chillis (I think next time I'll discard the chilli soalking liquid, use fresh water and add liquid smoke)
Cover and simmer for a good while
Blitz
Simmer again for a good while
Strain
Taste and fix up
Reduce
Bottle.

This much filled an old wine bottle, so I guess I have enough for a while . Needs some work but I'm 70% happy.

jayzus ill have to try that. can you be a bit more exact on the measurements. just a bit more, not precise like.

 

[Mormon Nailer]

2 packets dried ancho chillies - these are the big feckers theres about 4 in a packet
2 packets dried chipotle chillies - Theres about a dozen in a packet - in retrospect a bit much - it's a bit too hot - if you could get a can of them in the adobo sauce that would be better I think.
Couple of onions
Bulb of garlic
Can of chopped tomatoes
Brown Sugar - I'd say about a cup
Woochester sauce - good tablespoon
Balsamic - scant tablespoon
Soy - scant tablespoon
Red Wine Vinegar - couple of tablespoons
Lots of Cumin - couple of tablespoons
Lots of Allspice - couple of teaspons
Nutmeg - half teaspoon
Cinnamon - level teaspoon
Corriander - seeds - less than a teaspoon

Soalk the Chillis
Take out the seeds (this is a pain in the ghoul)
Roughly chop everything
Add to big heavy pot with the water from the chillis (I think next time I'll discard the chilli soalking liquid, use fresh water and add liquid smoke)
Cover and simmer for a good while
Blitz
Simmer again for a good while
Strain
Taste and fix up
Reduce
Bottle.

Here you go.
The only things that will change much is the allspice - too much and you have a kind of Woostecher sauce - not nice, the sugar and the red wine vinegar balance it all out.

 

[ernesto]

Here you go.
The only things that will change much is the allspice - too much and you have a kind of Woostecher sauce - not nice, the sugar and the red wine vinegar balance it all out.

ill let you know how i get on.
i got the nickname 'saucemaster' here. i plan on keeping it that way. giggidy.

 

[jimmybreeze]

Soalk the Chillis
Take out the seeds (this is a pain in the ghoul)

Just cut the top off where the stalk is,and roll the chili between your palms,the seeds will just fall right out.

 

[ernesto]

Just cut the top off where the stalk is,and roll the chili between your palms,the seeds will just fall right out.

thats hott

 

[Mormon Nailer]

Just cut the top off where the stalk is,and roll the chili between your palms,the seeds will just fall right out.

Stupidly I rehydrated them first. Lesson leanred the hard way there. Also NEVER NEVER go for a piss in the middle of doing this.

 

[jimmybreeze]

Ha ha I was actually going to say that!
Best to fire a preemptive one out beforehand,chili takes a few handwashes before it comes out entirely

thats hott

So beware if saucemaking excites you so much that you end up running a batch off by hand,with a palm full of chili