i don't think i'd do this myself, but i'm curious as to what y'all think:

<http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

your pal,
blake

blake murphy > wrote:
> i don't think i'd do this myself, but i'm curious as to what y'all think:
>
> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

Sounds interesting, Blake. Maybe cut back on the vinegar?

BWB to eliminate the risk of botulism?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

On Sep 4, 1:07*pm, blake murphy > wrote:
> i don't think i'd do this myself, but i'm curious as to what y'all think:
>
> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
>
> your pal,
> blake

Boy, I think I'll do it. I saw fresh Fresno chiles in my supermarket
yesterday - and I've never seen them before. They had red jalapenos
too. Everything else is in my kitchen except the jaggery (palm sugar)
and my natural foods/multi-ethnic store is within walking distance!

The whole thing is a sign from . . . u no hu ;-)
Lynn in Fargo

In article >,
blake murphy > wrote:

> i don't think i'd do this myself, but i'm curious as to what y'all think:
>
> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>

As the author wrote, why would you do this, given the cost and quality
of the commercial stuff?

Also, the sodium bisulfite in the commercial stuff is a preservative,
but that doesn't mean it was fermented. In wine, the sulfite keeps the
wine from going into the next stage of fermentation, which produces
vinegar. A little vinegar is a good thing, but a whole wine cellar full
of it is Bad News.

--
Dan Abel
Petaluma, California USA

On 9/4/2010 3:07 PM, blake murphy wrote:
> i don't think i'd do this myself, but i'm curious as to what y'all think:
>
> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
>
> your pal,
> blake

Hi Blake -

Some website I can't recall had recently caused me to pay more attention
to Sriracha Sauce, due to a really firm statement that Huoy Fong (aka
"Rooster") was not very like Thai Sriracha Sauce, and that Shark brand
was preferable. I now have both, and won't be running out any time soon.

I have been meaning to mention the shesimmers.com site here for a while,
so now is probably a good time. Here is Leela's recipe for Sriracha Sauce:

http://www.shesimmers.com/2010/03/ho...authentic.html


She adds much more garlic, salt, and sugar, and specifies jalapeno or
serrano, not fresno, peppers. I'd imagine her sauce will turn out quite
diffferent that the food52 version.

Ian

In article >,
Sqwertz > wrote:

> On Sat, 4 Sep 2010 15:07:12 -0400, blake murphy wrote:
>
> > i don't think i'd do this myself, but i'm curious as to what y'all think:
> >
> > <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
>
> Fresno chiles are really mild. But it's looks like they make a nice
> color.
>
> I don't know what chiles Huy Fong is made from. I just assumed they
> were red jalapenos, but I never really thought about it.

http://www.huyfong.com/no_frames/company.htm

"Huy Fong Foods' chili sauces are made from fresh, red Jalapeno chili
peppers and contain no water or artificial colors. This results in
sauces that are flavorful and hot. All of the five sauces are
manufactured in Rosemead, California."

They only show 3 products, the sample pack only has three products and
the order form only lets you order three products.

--
Dan Abel
Petaluma, California USA

On 04 Sep 2010 22:41:46 GMT, Nick Cramer wrote:

> blake murphy > wrote:
>> i don't think i'd do this myself, but i'm curious as to what y'all think:
>>
>> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
>
> Sounds interesting, Blake. Maybe cut back on the vinegar?
>
> BWB to eliminate the risk of botulism?

i don't think botulism would enter into it, the bottle not being an
anaerobic environment. possibly it would spoil faster without the Sodium
Bisulfite, but i even keep the commercial stuff in the refrigerator.

your pal,
blake

On Sat, 04 Sep 2010 23:55:36 -0400, Ian wrote:

> On 9/4/2010 3:07 PM, blake murphy wrote:
>> i don't think i'd do this myself, but i'm curious as to what y'all think:
>>
>> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
>>
>> your pal,
>> blake
>
> Hi Blake -
>
> Some website I can't recall had recently caused me to pay more attention
> to Sriracha Sauce, due to a really firm statement that Huoy Fong (aka
> "Rooster") was not very like Thai Sriracha Sauce, and that Shark brand
> was preferable. I now have both, and won't be running out any time soon.
>
> I have been meaning to mention the shesimmers.com site here for a while,
> so now is probably a good time. Here is Leela's recipe for Sriracha Sauce:
>
> http://www.shesimmers.com/2010/03/ho...authentic.html
>
> She adds much more garlic, salt, and sugar, and specifies jalapeno or
> serrano, not fresno, peppers. I'd imagine her sauce will turn out quite
> diffferent that the food52 version.
>
> Ian

i *know* i wouldn't make something that lasted only a month without
freezing. as it is, i end up throwing away part of a seventeen-ounce
bottle of the huy fong because it starts looking decrepit.

your pal,
blake

On Sat, 4 Sep 2010 15:53:47 -0700 (PDT), Lynn from Fargo wrote:

> On Sep 4, 1:07*pm, blake murphy > wrote:
>> i don't think i'd do this myself, but i'm curious as to what y'all think:
>>
>> <http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster>
>>
>> your pal,
>> blake
>
> Boy, I think I'll do it. I saw fresh Fresno chiles in my supermarket
> yesterday - and I've never seen them before. They had red jalapenos
> too. Everything else is in my kitchen except the jaggery (palm sugar)
> and my natural foods/multi-ethnic store is within walking distance!
>
> The whole thing is a sign from . . . u no hu ;-)
> Lynn in Fargo

if you do, good luck, lynn. i hope you'll reprt back.

your pal,
blake