150th tabasco

Food - recipes, reviews, and discussion
Message
Author
mark rudner
Posts: 1539
Joined: April 23rd, 2009, 1:43 pm
Been thanked: 2 times

150th tabasco

#1 Post by mark rudner »

i still have a few drops of what i believe was the 140th which was touted on the other board.
so ten years later and you have this. a little more expensive than the 140th iirc

https://countrystore.tabasco.com/TABASC ... nfo/00150/

User avatar
Otto Dobre
GCC Member
GCC Member
Posts: 6134
Joined: January 27th, 2009, 3:58 pm
Location: San Diego
Has thanked: 1 time

150th tabasco

#2 Post by Otto Dobre »

Thanks for the heads up, Mark. I got 3 bottles. Sure loved the 140th edition, and that one sold out quickly. After they sold out at the store for $25, they came out for sale on ebay for $100. [shock.gif]

User avatar
Paul Jaouen
GCC Member
GCC Member
Posts: 4509
Joined: January 30th, 2009, 12:48 pm
Has thanked: 8 times
Been thanked: 19 times

150th tabasco

#3 Post by Paul Jaouen »

Is it really that much better than regular tabasco?
Best,
Paul Jaouen

mark rudner
Posts: 1539
Joined: April 23rd, 2009, 1:43 pm
Been thanked: 2 times

150th tabasco

#4 Post by mark rudner »

Paul Jaouen wrote:Is it really that much better than regular tabasco?
the 140th certainly was

NED VALOIS
Posts: 6375
Joined: March 7th, 2012, 9:47 am
Location: South Miami,Fl
Has thanked: 4 times
Been thanked: 14 times

150th tabasco

#5 Post by NED VALOIS »

In for a quad pack !

Anton D
Monopole Crü
Monopole Crü
Posts: 37243
Joined: October 17th, 2013, 11:25 am
Location: Chico, CA
Has thanked: 86 times
Been thanked: 73 times

150th tabasco

#6 Post by Anton D »

I missed out on 140, but am in for 150 thanks to you!

Very grateful for your heads up! [cheers.gif]
Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

Ron Slye
Monopole Crü
Monopole Crü
Posts: 1003
Joined: May 4th, 2014, 2:11 pm
Location: Seattle
Has thanked: 39 times
Been thanked: 34 times

150th tabasco

#7 Post by Ron Slye »

Grabbed three to get the free shipping. Thanks for the heads up!

User avatar
David K o l i n
Monopole Crü
Monopole Crü
Posts: 18206
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl
Has thanked: 38 times
Been thanked: 40 times

150th tabasco

#8 Post by David K o l i n »

Pricing is a bit dear. I got a gallon of the regular Tabasco for just a bit more

User avatar
Paul Jaouen
GCC Member
GCC Member
Posts: 4509
Joined: January 30th, 2009, 12:48 pm
Has thanked: 8 times
Been thanked: 19 times

150th tabasco

#9 Post by Paul Jaouen »

mark rudner wrote:
Paul Jaouen wrote:Is it really that much better than regular tabasco?
the 140th certainly was[/quote

Thanks Mark. I'm going to try it.
Best,
Paul Jaouen

Phil Smith
GCC Member
GCC Member
Posts: 676
Joined: June 18th, 2009, 9:24 am
Been thanked: 3 times

150th tabasco

#10 Post by Phil Smith »

In for 3

User avatar
Dave McIsaac
GCC Member
GCC Member
Posts: 5174
Joined: November 29th, 2010, 1:13 pm
Location: Back in the Burgh
Has thanked: 15 times
Been thanked: 28 times

150th tabasco

#11 Post by Dave McIsaac »

Has anyone tried their's yet?

How does it compare to the 140th?
You're the man Dave! I think i speak for all of us when i say that..😎 - John Cabot, BDXI

User avatar
Scott G r u n e r
Posts: 4101
Joined: June 6th, 2009, 9:03 pm
Location: Seattleish
Has thanked: 11 times
Been thanked: 24 times

150th tabasco

#12 Post by Scott G r u n e r »

I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
//Cynic

Anton D
Monopole Crü
Monopole Crü
Posts: 37243
Joined: October 17th, 2013, 11:25 am
Location: Chico, CA
Has thanked: 86 times
Been thanked: 73 times

150th tabasco

#13 Post by Anton D »

Scott G r u n e r wrote:I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
It's pretty good.

Not as vinegary as regular, a bit more complex on the pepper flavors.
Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

Phil Smith
GCC Member
GCC Member
Posts: 676
Joined: June 18th, 2009, 9:24 am
Been thanked: 3 times

150th tabasco

#14 Post by Phil Smith »

There's a kinship, but it's clearly a step of from the regular sauce. Spicer, more layered and deep, tangy, and just better put together. I'm not sure it's worth a 10Xish price for taste alone, but my 3 bottles should at least keep me with enough for a very long time... I don't need 10, or 30.

Ron Slye
Monopole Crü
Monopole Crü
Posts: 1003
Joined: May 4th, 2014, 2:11 pm
Location: Seattle
Has thanked: 39 times
Been thanked: 34 times

150th tabasco

#15 Post by Ron Slye »

Yes, it is a step up from the regular. A bit more complex. But I agree that I am not sure it is worth the premium price. I think if you are really into hot sauces, then it is probably worth it. I like hot sauces, but it is more of an accompaniment and less of a main focus for me in a dish. I guess I would rather spend the money on a good bottle of wine!

User avatar
Dave McIsaac
GCC Member
GCC Member
Posts: 5174
Joined: November 29th, 2010, 1:13 pm
Location: Back in the Burgh
Has thanked: 15 times
Been thanked: 28 times

150th tabasco

#16 Post by Dave McIsaac »

Scott G r u n e r wrote:I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
Scott....

As you no doubt have figured out, there is a 10 year waiting list for this, and how better to feel elite/superior than to own one bottle of this magical elixir.

Since I like you, you can cure your FOMO anxiety, and I will flip one of my rare, rare bottles your way for a steal of a price - $62.50 + shipping, ownership transfers upon shipping, yada, yada, yada.

You're welcome

Mods - please DO NOT move this post to Commerce Corner, as the onslaught of queries would be overwhelming.
You're the man Dave! I think i speak for all of us when i say that..😎 - John Cabot, BDXI

User avatar
Robert M yers
Posts: 3645
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland
Has thanked: 2 times
Been thanked: 24 times

150th tabasco

#17 Post by Robert M yers »

First, thanks mark for the heads up as I missed it last time. I’m with everyone else who says it definitely a notch up in flavor and complexity but probably not really worth $35 for more than curiosity. I don’t use the regular much as it’s thin on flavor and not hot enough, but do buy the habernero and like it quite a bit. I bought the scorpion with this order and it’s actually ridiculously hot, but maybe I can mix that into a gallon of the regular or something.

Doug Schulman
GCC Member
GCC Member
Posts: 5679
Joined: October 21st, 2009, 9:42 am
Location: MA
Has thanked: 22 times
Been thanked: 27 times

150th tabasco

#18 Post by Doug Schulman »

I tried mine on a cracker this morning. I agree that it's hotter and more complex than the regular Tabasco, but not really worth the price. I'm still glad that I have my 2 bottles and am looking forward to trying it on other foods. I typically use Tabasco on eggs or anything that seems to need a bit of heat and a bit more salt. I see it as a condiment that happens to be spicy more than a hot sauce.

User avatar
Craig G
GCC Member
GCC Member
Posts: 17004
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats
Has thanked: 17 times
Been thanked: 93 times

150th tabasco

#19 Post by Craig G »

Scott G r u n e r wrote:I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
LOL, me too. I had some in my cart and then realized I was being stupid. It was a rare moment of clarity for me. I need to get K&L to customize their website so I have to click an “I understand this is stupid” box before I buy.
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

C. Gle@son

Doug Schulman
GCC Member
GCC Member
Posts: 5679
Joined: October 21st, 2009, 9:42 am
Location: MA
Has thanked: 22 times
Been thanked: 27 times

150th tabasco

#20 Post by Doug Schulman »

Now I've tried this on eggs and in a simple sauce for crabcakes. It was great for both applications, actually better than I expected after sampling it on a cracker. I'd buy it again.

User avatar
Otto Dobre
GCC Member
GCC Member
Posts: 6134
Joined: January 27th, 2009, 3:58 pm
Location: San Diego
Has thanked: 1 time

150th tabasco

#21 Post by Otto Dobre »

No longer available at the store and selling on ebay.

https://www.ebay.com/itm/TABASCO-DIAMON ... Sw3qZa6iNF

Anton D
Monopole Crü
Monopole Crü
Posts: 37243
Joined: October 17th, 2013, 11:25 am
Location: Chico, CA
Has thanked: 86 times
Been thanked: 73 times

150th tabasco

#22 Post by Anton D »

Amazing!

I bought five and was going to give some as gifts. Now, I’ll just sit back and watch them appreciate!
Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

User avatar
Dave McIsaac
GCC Member
GCC Member
Posts: 5174
Joined: November 29th, 2010, 1:13 pm
Location: Back in the Burgh
Has thanked: 15 times
Been thanked: 28 times

150th tabasco

#23 Post by Dave McIsaac »

Anton D wrote:Amazing!

I bought five and was going to give some as gifts. Now, I’ll just sit back and watch them appreciate!
Looks like my $62.50 offer was a real bargain - just add a zero to it now!

I put 2 tablespoons (as called by the recipe) of this on a Buffalo Chicken salad, and ended up chugging about 2 gallons of water. That is some spicy stuff!
You're the man Dave! I think i speak for all of us when i say that..😎 - John Cabot, BDXI

mark rudner
Posts: 1539
Joined: April 23rd, 2009, 1:43 pm
Been thanked: 2 times

150th tabasco

#24 Post by mark rudner »

for starting the thread, i think i deserve a little taste of any profits made here champagne.gif

User avatar
Ken Strauss
GCC Member
GCC Member
Posts: 5427
Joined: November 22nd, 2015, 9:03 am
Location: Sunny South Florida
Has thanked: 23 times
Been thanked: 28 times

150th tabasco

#25 Post by Ken Strauss »

Glad I pulled the trigger and bought 3.
champagne.gif
"Explaining is not supporting."

"Independence is a state of mind"

User avatar
Craig G
GCC Member
GCC Member
Posts: 17004
Joined: March 6th, 2011, 10:57 am
Location: Town of Cats
Has thanked: 17 times
Been thanked: 93 times

150th tabasco

#26 Post by Craig G »

I fear I missed out.
“You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

C. Gle@son

Michael Sopher
GCC Member
GCC Member
Posts: 2058
Joined: April 11th, 2010, 10:58 am
Location: NYC
Has thanked: 1 time
Been thanked: 2 times

150th tabasco

#27 Post by Michael Sopher »

FWIW - I have the Family Reserve and that is a nice step up from the regular and I think it was $10/bottle. Bought a bunch of Scorpion when it first came out and actually did manage to flip some of those for 5x or better the price...

NED VALOIS
Posts: 6375
Joined: March 7th, 2012, 9:47 am
Location: South Miami,Fl
Has thanked: 4 times
Been thanked: 14 times

150th tabasco

#28 Post by NED VALOIS »

I'll trade my 150th for '13 MacDonald ! [snort.gif] [wow.gif]

User avatar
Otto Dobre
GCC Member
GCC Member
Posts: 6134
Joined: January 27th, 2009, 3:58 pm
Location: San Diego
Has thanked: 1 time

150th tabasco

#29 Post by Otto Dobre »


Ron Slye
Monopole Crü
Monopole Crü
Posts: 1003
Joined: May 4th, 2014, 2:11 pm
Location: Seattle
Has thanked: 39 times
Been thanked: 34 times

150th tabasco

#30 Post by Ron Slye »

Wow -- some of the ebay listings seem insane, almost criminal. The more serious ones do seem to have one up to over $80. I guess that makes me feel better about buying three?

Ron Slye
Monopole Crü
Monopole Crü
Posts: 1003
Joined: May 4th, 2014, 2:11 pm
Location: Seattle
Has thanked: 39 times
Been thanked: 34 times

150th tabasco

#31 Post by Ron Slye »

So the only really live auction has the price up to $89 (plus 7.99 for shipping). I love the fact that you can click on a link for new and refurbished versions (which clearly is an automatic "mistake" I assume). I think my favorite listing is the buy it now option for $1,299, which also charges $7.85 for shipping. I suspect their may be some negotiation room there on the shipping cost.........

https://www.ebay.com/sch/i.html?_from=R ... h&_sacat=0

User avatar
Scott G r u n e r
Posts: 4101
Joined: June 6th, 2009, 9:03 pm
Location: Seattleish
Has thanked: 11 times
Been thanked: 24 times

150th tabasco

#32 Post by Scott G r u n e r »

I'm going to start investing in 160th Tabasco futures
//Cynic

User avatar
Otto Dobre
GCC Member
GCC Member
Posts: 6134
Joined: January 27th, 2009, 3:58 pm
Location: San Diego
Has thanked: 1 time

150th tabasco

#33 Post by Otto Dobre »

Ron Slye wrote:So the only really live auction has the price up to $89 (plus 7.99 for shipping). I love the fact that you can click on a link for new and refurbished versions (which clearly is an automatic "mistake" I assume). I think my favorite listing is the buy it now option for $1,299, which also charges $7.85 for shipping. I suspect their may be some negotiation room there on the shipping cost.........

https://www.ebay.com/sch/i.html?_from=R ... h&_sacat=0
Things have changed. $143.50 with 6 days and 8 hours to go.

https://www.ebay.com/itm/263687605726?rmvSB=true

User avatar
Kelly Walker
Posts: 2175
Joined: June 6th, 2009, 7:01 pm
Been thanked: 20 times

150th tabasco

#34 Post by Kelly Walker »

Mine arrived today. Cracked one to taste. Wow! Very different bouquet than the normale and the depth of flavor and complexity are fantastic. Glad I grabbed some. Sending a bottle to my son who is a tabasco addict.
I just want to celebrate another day of living
Rare Earth

User avatar
Robert M yers
Posts: 3645
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland
Has thanked: 2 times
Been thanked: 24 times

150th tabasco

#35 Post by Robert M yers »

Ok I’m going to buy a case to flip next anniversary.

User avatar
Mark Mason
GCC Member
GCC Member
Posts: 961
Joined: January 28th, 2009, 9:23 am
Location: Wisconsin
Has thanked: 3 times
Been thanked: 4 times

150th tabasco

#36 Post by Mark Mason »

I find the original way too hot for my sensitive tastes, but I'm from North Dakota where the only real spice is salt. I can add a drop or two of the "smokey" version to my Chipotle burrito if I mix it in well. What is the flavor profile of the green label Tabasco? Is that hotter than the other two?
Hard water fisherman

Ron Slye
Monopole Crü
Monopole Crü
Posts: 1003
Joined: May 4th, 2014, 2:11 pm
Location: Seattle
Has thanked: 39 times
Been thanked: 34 times

150th tabasco

#37 Post by Ron Slye »

The green is less hot than the red -- I actually prefer it -- though I find I need to use more of it then the red.
Last edited by Ron Slye on May 24th, 2018, 6:55 pm, edited 1 time in total.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4303
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 11 times
Been thanked: 4 times

150th tabasco

#38 Post by Kenny H »

Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
H0eve!kamp

User avatar
J a y H a c k
GCC Member
GCC Member
Posts: 14529
Joined: May 29th, 2009, 9:59 am
Has thanked: 8 times
Been thanked: 63 times

150th tabasco

#39 Post by J a y H a c k »

Kenny H wrote:Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
Recipe?
Yes, that's a DM of 1978 Mouton!

You can read my Financial Institutions Law Blog at https://www.gdblaw.com/blog?practiceID=4985.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4303
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 11 times
Been thanked: 4 times

150th tabasco

#40 Post by Kenny H »

J a y H a c k wrote:
Kenny H wrote:Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
Recipe?
Rough chop your peppers. Add water and a 2.5% salt solution. Cover and ferment for 4 to 12 weeks. Carrots and garlic are optional in this.

Vitamix with a sprinkle of xanthan gum. Pour through chinois. Add a tsp of white vinegar to each 8oz dripper and any other seasonings you like.

That will be refrigerator stable for years, at least 2-3.

Alternatively you can add fruits of your choice (apples, apricots, mangoes, etc) and pressure can to add sweetness and flavor.
However that will only be refrigerator stable for about a 6 months-year after opening.

Tobasco is a fermented product but it is extremely watered down and sullied with vinegar and salt to make it shelf stable.
H0eve!kamp

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4303
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 11 times
Been thanked: 4 times

150th tabasco

#41 Post by Kenny H »

If there are any serious hot heads here, I will gladly ship a bottle as proof, provided feedback here :).
H0eve!kamp

User avatar
rfelthoven
Posts: 1793
Joined: June 7th, 2011, 9:07 am
Location: Seattle
Been thanked: 2 times

150th tabasco

#42 Post by rfelthoven »

I'd love a bottle. I am fortunate to live by DD Meats on Mountlake Terrace, WA. Their hot sauce selection has got to be one of the largest on the west coast. I go through a lot of sauce. Maybe making my own would be a good call?

http://doubleddmeats.com/meat-sauces/
Ron

User avatar
David K o l i n
Monopole Crü
Monopole Crü
Posts: 18206
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl
Has thanked: 38 times
Been thanked: 40 times

Re: 150th tabasco

#43 Post by David K o l i n »


Anton D
Monopole Crü
Monopole Crü
Posts: 37243
Joined: October 17th, 2013, 11:25 am
Location: Chico, CA
Has thanked: 86 times
Been thanked: 73 times

Re: 150th tabasco

#44 Post by Anton D »

David K o l i n wrote: December 3rd, 2018, 11:16 am It's baaaack

https://countrystore.tabasco.com/produc ... th_restock
How interesting!

I grabbed some more to give as Christmas gifts.

I have enjoyed it and both my sons already went through the bottles I gave them.

Thank you very much for the link.
Anton Dotson

What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?

User avatar
Jason T
GCC Member
GCC Member
Posts: 2821
Joined: June 8th, 2014, 7:45 am
Location: London
Has thanked: 60 times
Been thanked: 25 times

Re: 150th tabasco

#45 Post by Jason T »

Kenny H wrote: May 24th, 2018, 9:08 pm
J a y H a c k wrote:
Kenny H wrote:Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
Recipe?
Rough chop your peppers. Add water and a 2.5% salt solution. Cover and ferment for 4 to 12 weeks. Carrots and garlic are optional in this.

Vitamix with a sprinkle of xanthan gum. Pour through chinois. Add a tsp of white vinegar to each 8oz dripper and any other seasonings you like.

That will be refrigerator stable for years, at least 2-3.

Alternatively you can add fruits of your choice (apples, apricots, mangoes, etc) and pressure can to add sweetness and flavor.
However that will only be refrigerator stable for about a 6 months-year after opening.

Tobasco is a fermented product but it is extremely watered down and sullied with vinegar and salt to make it shelf stable.

Kenny,

Thanks for this recipe. Each year I grow a variety of chili peppers in 5 gallon buckets in my front yard, with pretty fantastic results.

Last year I made a batch of hot sauce based on a Donald Link recipe that called for a 3-7 day ferment and a cup of salt (I forget the ratio of peppers but it was nowhere near enough to get the salt ratio down to 2.5%). His recipe calls for tossing the liquid and washing the salt off, and eve with that I found it way too salty.

I ended up with a couple pounds of beautiful ripe jalapeños, seranos, cayennes and dragon cayennes and I combined them all using your recipe, along with some mashed up garlic. I’m about 3 weeks in, and out of the country right now so 5 weeks is the minimum this thing will go.

What’s the level of funk you get when fermenting this for closer to 12 weeks than 4? Does it make sense to check in on it after 5 or so weeks and have a taste to see how ita doing? If so what would I be looking for in terms of flavor profile?
J@son Tr@ughber

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4303
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 11 times
Been thanked: 4 times

Re: 150th tabasco

#46 Post by Kenny H »

As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
H0eve!kamp

User avatar
J a y H a c k
GCC Member
GCC Member
Posts: 14529
Joined: May 29th, 2009, 9:59 am
Has thanked: 8 times
Been thanked: 63 times

Re: 150th tabasco

#47 Post by J a y H a c k »

Kenny H wrote: December 3rd, 2018, 6:00 pm As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
So let's talk precise technique. When you say "cover" do you mean seal with an air tight cover? Do I need to make sure there is no air between the top of the mixture and the cap? If I need to get rid of the air, how about if I take a 375 wine bottle, boil it sterile, put the mixture in, and then cap with a vacuum cap and suck out the air? Or am I being overly anal about no mold?
Yes, that's a DM of 1978 Mouton!

You can read my Financial Institutions Law Blog at https://www.gdblaw.com/blog?practiceID=4985.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4303
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 11 times
Been thanked: 4 times

Re: 150th tabasco

#48 Post by Kenny H »

J a y H a c k wrote: December 4th, 2018, 6:59 am
Kenny H wrote: December 3rd, 2018, 6:00 pm As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
So let's talk precise technique. When you say "cover" do you mean seal with an air tight cover? Do I need to make sure there is no air between the top of the mixture and the cap? If I need to get rid of the air, how about if I take a 375 wine bottle, boil it sterile, put the mixture in, and then cap with a vacuum cap and suck out the air? Or am I being overly anal about no mold?
No it is not a vacuum it needs to burp CO2. There are all sorts of devices you can get to fit standard Ball jars that provide egress but no ingress. By cover I mean weigh down the mash so everything is submerged. No seed, pepper, or pulp should be in contact with air.
H0eve!kamp

User avatar
Jason T
GCC Member
GCC Member
Posts: 2821
Joined: June 8th, 2014, 7:45 am
Location: London
Has thanked: 60 times
Been thanked: 25 times

Re: 150th tabasco

#49 Post by Jason T »

Kenny H wrote: December 3rd, 2018, 6:00 pm As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
Kenny-

That’s what I thought, thanks. I’d say the ferment is “mostly” clean. Clean container to store the peppers and a clean site to prep them before putting them in the container.

I did not wash the peppers before preparing them though, so whatever beasties were on them when I picked them are likely still there. Though they did spend 1-3 months in the freezer until I had critical mass and time for making a big batch.

And I am using weights to keep the peppers submerged. So any funk that grows on top can easily be skimmed off.
J@son Tr@ughber

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4303
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 11 times
Been thanked: 4 times

Re: 150th tabasco

#50 Post by Kenny H »

Last batch of the season and damn is it good!
BD79CDA0-1752-4196-B19C-6DF46DE64DAE.jpeg
Scotch bonnets from Martinique, red jalapeños, small amount of fataliis from Africa. Fermented with carrots and navel oranges.

Super smooth but hot as hell. I vitamixed these with the ferment liquid, proprietary spices, white vinegar, and a touch of xanthan gum to maintain emulsion. The result is still pure pepper flavor.
You do not have the required permissions to view the files attached to this post.
H0eve!kamp

Post Reply

Return to “Epicurean Exploits - Food and Recipes”