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OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Sun Jan 12, 2020 8:57 pm
by DaveK
Hot Sauce


Our Keller Peak Repeater is experiencing technical difficulties and both Echolink and IRLP are down. So, for tonight, everyone who cannot reach the repeater can listen by following this link: Note: it is listen only. If you want to checkin, ask questions or make comments, post them on the website net preview.


It seems that food nets seem to keep popping up. Could it be that we are really focused on good food (and drink.) YES!!!

Recently, at our last major event, we were treated to a glimpse of the land of very tasty hot sauces by Kevin, KK6DGL, our speaker, this week. For this net, we will get a full introduction and review of this very appetizing treat. If you enjoy really good food, properly spiced, you don't want to miss this net.

Oh, and BTW, this will not be a discussion on how much "heat" you can tolerate. It WILL be about how you can create a really tasty addition to your favorite foods!!! Don't miss it

Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 3:51 pm
by KAP
Borrego Springs 2019. First Hot Sauce Tasting
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Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 3:58 pm
by KAP
Anatomy of a pepper.
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An exploration of hot sauce involves a tour of World History
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The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component.The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.

An alternative method, using high-performance liquid chromatography (HPLC) can be used to analytically quantify the capsaicinoid content as an indicator of pungency.As of 2011, the subjective organoleptic test has been largely superceded by analytical methods such as chromatography.

The results of HPLC are then converted to Scoville Heat Units as it is easily compared and understood.

Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 4:10 pm
by KAP
Just a few of the many varieties of hot sauce
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Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 4:31 pm
by KAP
Hot sauce and pepper fun facts.
1. The burning sensation is an illusion brought about by pain receptors reacting to Capsaicin. If it was really burning you, a dose of pepper spray would cause severe and permanent burns or scaring.
2. All peppers are high in vitamins C, A, E, B9 and Potassium and have been used in natural healing for a thousand years.
3. Capsaicin is an active ingredient in many arthritis medications, will help unblock sinuses and also has anti-fungal properties.
4. Small peppers tend to be hotter than large ones, thin stemmed peppers are hotter than those with thick stems.
5. Mammals are the only animals that are sensitive to Capsaicin.
6. Consuming hot peppers will not cause an ulcer but the capsaicin can aggravate them. That being said, there is research that shows peppers can help
with digestion and increase mucous which can help an ulcer.
7. Peppers are good for your heart and increase blood circulation.
8. The human body does not break down capsaicin. I’ll let you figure out the ramifications.
9. The more hot sauce you consume, the less sensitive you may become to capsaicin.
Capsaicin has many attributes
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Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 5:20 pm
by KAP
Highly recommended Links to a variety of hot sauce topics.
One of the most complete articles on the origins and distribution of peppers and related foods throughout history ... -continent
A great site that gives detail of sauce types by world region.
Breaks down ingredients of different sauces.
Origins and distribution of the pepper plant
Scoville scale for every major pepper type ... world.html
Excellent tour of the worlds most popular types of hot sauces ... -the-world
Similar to above but with specific regional brands
Online seller. Categorized by Region Or Country
Illustrates the health benefits of eating and use of peppers ... es-article
Highlights many peppers and recipes for each.
General information
YouTube video on the chemistry of capsaicin and how milk reduces the sensation
Online store with several storefront locations. They have their own brand of sauce and also sell many others.

Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 6:03 pm
by KAP
There are a number of hot sauce stores. The best are much like a wine tasting room. Don’t be afraid to bring your own cheese or dip and crackers.
Hot Licks in Long Beach is a fantastic location and will allow you to try most any hot sauce on hand. 2 hours later and $100 poorer, I was very satisfied with the experience.
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Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 6:12 pm
by KAP
Stop the Heat

How about some simple recipes to accompany your tasting experience.

Milk products are the most effective way to stop the burning sensation. Like wine tasting, you will also want to cleanse your palate between tasting.

The Milk protein Casein encapsulates capsaicin molecules and neutralizes the heat.
A lesson in chemistry
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Milk, sour cream, yogurt, cottage cheese(most Casein), cheeses and ice cream.
Breads and rice may help but are nothing compared to milk products.
Quick and easy to make. Both of these were used during the Tasting.
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Serve cold
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Use a stout cracker or chip
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Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 6:31 pm
by KAP
My breakdown of sauce types.

I tend to put hot sauces into two categories.

Highly Vinegar based:
Tabasco is the most well known. These sauces use vinegar and salt as the primary ingredients along with a variety of pepper types. The advantage of these sauces is that they have a very long shelf life and do not require refrigeration. They tend to have a very sour taste due to the vinegar(acetic acid).

These sauces can also have a variety ingredients like flavored vinegar, fruits or sugar to provide balance.

Low or Non Vinegar based:
Pico Pica uses no vinegar. In others, vinegar is low on the ingredients list. They often have preservatives or other ingredients that may interfere with dietary restrictions.

These too can include a variety of interesting ingredients.

* As with all food labels, the higher up on the ingredients list, the higher percentage of that ingredient. If chili pepper is last on the list. The sauce will be less hot for a given pepper type.

Re: OAUSA Net - January 16. 2020 - Hot Sauce

Posted: Mon Jan 13, 2020 7:01 pm
by KAP
Sauces from around the world

I enjoy tasting authentic sauces from different countries. Each of them use local ingredients and many special peppers.

Here are some common types found around the world.

United States
Louisiana style
Key Ingredients: Vinegar, salt, pepper, chilis
Examples- Tabasco, Texas Pete's, Louisiana brand, Crustal,
Red Rooster, Trappey’s

Buffalo Sauce
Key Ingredients: Cayenne peppers, vinegar, garlic, butter
Example- Franks Red Hot

Sriracha- California via Vietnam/Thailand
Key Ingredients: Chili's, sugar, salt, garlic, preservatives
Tuong Ot Sriracha
It may be the only hot sauce company to get sued by the city for the strong aroma emanating from the Irwindale, CA plant.

Stunt or Boutique Sauces
Key Ingredients: Vinegar, Ghost, Carolina Reaper and other chili's. Some even use pure Capsaicin extract. They often include silly names/Slogans.
Some are actually quite good, others tend to be me-to products. I have tasted a few. The general rule is you either get a dot on the end of a toothpick, or you sign a waiver and then enter a contest for bragging rights.

Most of these are too hot to enjoy, or use the very hottest chili's in very small amounts. Not my thing but to each his/her own.

The United States has hundreds of fantastic sauces though, and this is where a hot sauce shop and the ability to try them is very beneficial and just plain fun.

Scotch Bonnet Pepper Sauce
Key Ingredients: Scotch Bonnet pepper, raisins, onions, mango, cloves, various other herbs and spices, cane sugar, cane vinegar
Pickapeppa Sauce, Eaton's

Belizean Habanero Sauce
Key Ingredients: Habaneros, Carrots, lime juice, onions
Marie Sharp's

Jalapenos, Chipotles, Habanero
Mild to Hot
Key Ingredients: Mild to hot peppers, white or apple vinegar, salt, citric acid and various other spices
Cholula, Guacamaya, El Yucateco, Mexico Lindo

Haiti- Ti-Malice
Key Ingredients: Green and red peppers, onion, garlic, shallots, tomato, vinegar
TI-Malice has great folklore behind it. Look it up!

Rocoto peppers, tomatoes, onion, lime, cilantro
Between a hot sauce and a salsa. Regional sauces can be found all over the world.
Oaxaca, Mexico is known for its Mole's

Key Ingredients: Coriander, green, red or aji chilis, tomatoes, garlic, onions and cilantro.
this is another example of a regional sauce. More like a Pico de Gallo but spicy.

Hungarian crushed hot paprika
Key Ingredients: Hot Paprika, tomatoes. this is in paste form and used in various dishes like Goulash, chicken Paprikash

Algeria, Libya, Tunisia, Morocco
Key Ingredients: Red Peppers, Olive oil, garlic, cumin, coriander
Northern Africa's version of Catsup. Used as a base for many dishes.

Piri Piri
Southern Africa
Key Ingredients: Piri Piri(Birds eye) chilis, citrus peel, paprika, bay leaves, tarragon, oregano, lemon juice
Nando's Sauce, Quinta’s(Portugal)

Key Ingredients: Fenugreek seeds, chili peppers, Cayenne pepper, paprika, garlic, Tej Wine.
I have an Ethiopian connection that is going to make a batch for 2020 Field day!

Key Ingredients: Dried Fish, Cayenne, ginger, oil, onions, tomatoes
Said to be less sour due to the fish

Key Ingredients: Fermented broad beans, rice, chilis, salt
The darker it is, the more mature and spicy in tends to be.

South/North Korea
Key Ingredients: Fermented soybean paste, glutinous rice, red pepper powder
Used to make Bibimbap and Pork Bulgogi

Sambal/Nam Phrik
Key Ingredients: Ground red chilis(Thai/Birds eye), shrimp or fish paste, garlic, shallots

Coconut Sambol
Sri Lanka
Key Ingredients: Coconut, red onion, red chilis, lime, cured fish
tends to be more of a relish than a hot sauce and very spicy.

Khrenovina Sauce
Key Ingredients: Horseradish, Tomatoes, garlic
Not much else grows in Siberia!

Masala Chili Sauce
Key Ingredients: Sugar, Cumin, Chilis
Maggi or Swad brands

Bunsters Brand
Key Ingredients: Orange Juice, Scorpion Capsicums(peppers), Goji berries
$#1t the bed sauce
Australia is fairly new to the hot sauce scene

There are so many types of sauces and I have only scratched the surface with some common types and brands. Please
do your own research and find what pleases you.