OAUSA Net - January 16. 2020 - Hot Sauce
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OAUSA Net - January 16. 2020 - Hot Sauce
Hot Sauce
ANNOUNCEMENT:
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: http://www.kpra.net/listen.html. Note: it is listen only. If you want to checkin, ask questions or make comments, post them on the website net preview.
BACK TO OUR REGULAR PROGRAMMING
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
.
ANNOUNCEMENT:
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: http://www.kpra.net/listen.html. Note: it is listen only. If you want to checkin, ask questions or make comments, post them on the website net preview.
BACK TO OUR REGULAR PROGRAMMING
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
.
DaveK
K6DTK
Extremism in the defense of liberty is no vice.
Moderation in the pursuit of justice is no virtue.
K6DTK
Extremism in the defense of liberty is no vice.
Moderation in the pursuit of justice is no virtue.
Re: OAUSA Net - January 16. 2020 - Hot Sauce
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.
Last edited by KAP on Wed Jan 15, 2020 10:35 am, edited 4 times in total.
Re: OAUSA Net - January 16. 2020 - Hot Sauce
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.
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.
Last edited by KAP on Tue Jan 14, 2020 11:47 pm, edited 6 times in total.
Re: OAUSA Net - January 16. 2020 - Hot Sauce
Highly recommended Links to a variety of hot sauce topics.
https://www.legalnomads.com/history-chili-peppers/
One of the most complete articles on the origins and distribution of peppers and related foods throughout history
https://www.thrillist.com/eat/nation/th ... -continent
A great site that gives detail of sauce types by world region.
Breaks down ingredients of different sauces.
https://garden.org/learn/articles/view/506/
Origins and distribution of the pepper plant
https://pepperheadsforlife.com/the-scoville-scale/
Scoville scale for every major pepper type
https://www.seriouseats.com/2015/01/hot ... world.html
Excellent tour of the worlds most popular types of hot sauces
https://www.fodors.com/news/photos/thes ... -the-world
Similar to above but with specific regional brands
https://www.hotsauce.com/Hot-Sauces-By-Country/
Online seller. Categorized by Region Or Country
https://pepperhead.com/health-benefits-eating-peppers/
Illustrates the health benefits of eating and use of peppers
https://www.epicurious.com/ingredients/ ... es-article
Highlights many peppers and recipes for each.
https://en.m.wikipedia.org/wiki/Chili_pepper
General information
https://youtu.be/73yo5nJne6c
YouTube video on the chemistry of capsaicin and how milk reduces the sensation
https://www.hotlickssauces.com/
Online store with several storefront locations. They have their own brand of sauce and also sell many others.
https://www.legalnomads.com/history-chili-peppers/
One of the most complete articles on the origins and distribution of peppers and related foods throughout history
https://www.thrillist.com/eat/nation/th ... -continent
A great site that gives detail of sauce types by world region.
Breaks down ingredients of different sauces.
https://garden.org/learn/articles/view/506/
Origins and distribution of the pepper plant
https://pepperheadsforlife.com/the-scoville-scale/
Scoville scale for every major pepper type
https://www.seriouseats.com/2015/01/hot ... world.html
Excellent tour of the worlds most popular types of hot sauces
https://www.fodors.com/news/photos/thes ... -the-world
Similar to above but with specific regional brands
https://www.hotsauce.com/Hot-Sauces-By-Country/
Online seller. Categorized by Region Or Country
https://pepperhead.com/health-benefits-eating-peppers/
Illustrates the health benefits of eating and use of peppers
https://www.epicurious.com/ingredients/ ... es-article
Highlights many peppers and recipes for each.
https://en.m.wikipedia.org/wiki/Chili_pepper
General information
https://youtu.be/73yo5nJne6c
YouTube video on the chemistry of capsaicin and how milk reduces the sensation
https://www.hotlickssauces.com/
Online store with several storefront locations. They have their own brand of sauce and also sell many others.
Last edited by KAP on Wed Jan 15, 2020 9:08 am, edited 10 times in total.
Re: OAUSA Net - January 16. 2020 - Hot Sauce
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.
https://youtu.be/73yo5nJne6c
Milk, sour cream, yogurt, cottage cheese(most Casein), cheeses and ice cream.
Breads and rice may help but are nothing compared to milk products.
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.
https://youtu.be/73yo5nJne6c
Milk, sour cream, yogurt, cottage cheese(most Casein), cheeses and ice cream.
Breads and rice may help but are nothing compared to milk products.
Last edited by KAP on Tue Jan 14, 2020 11:48 pm, edited 5 times in total.
Re: OAUSA Net - January 16. 2020 - Hot Sauce
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.
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.
Last edited by KAP on Tue Jan 14, 2020 11:53 pm, edited 7 times in total.
Re: OAUSA Net - January 16. 2020 - Hot Sauce
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
Jamaica
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
Belize
Key Ingredients: Habaneros, Carrots, lime juice, onions
Marie Sharp's
Jalapenos, Chipotles, Habanero
Mexico
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!
Llajwa
Boliva
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
Pebre
Chili
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
Hungary
Key Ingredients: Hot Paprika, tomatoes. this is in paste form and used in various dishes like Goulash, chicken Paprikash
Harissa
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)
Awaze
Ethiopia
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!
Shito
Ghana
Key Ingredients: Dried Fish, Cayenne, ginger, oil, onions, tomatoes
Said to be less sour due to the fish
Doubanjiang
China
Key Ingredients: Fermented broad beans, rice, chilis, salt
The darker it is, the more mature and spicy in tends to be.
Gochujang
South/North Korea
Key Ingredients: Fermented soybean paste, glutinous rice, red pepper powder
Used to make Bibimbap and Pork Bulgogi
Sambal/Nam Phrik
Indonesia
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
Russia
Key Ingredients: Horseradish, Tomatoes, garlic
Not much else grows in Siberia!
Masala Chili Sauce
India
Key Ingredients: Sugar, Cumin, Chilis
Maggi or Swad brands
Bunsters Brand
Australia
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.
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
Jamaica
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
Belize
Key Ingredients: Habaneros, Carrots, lime juice, onions
Marie Sharp's
Jalapenos, Chipotles, Habanero
Mexico
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!
Llajwa
Boliva
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
Pebre
Chili
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
Hungary
Key Ingredients: Hot Paprika, tomatoes. this is in paste form and used in various dishes like Goulash, chicken Paprikash
Harissa
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)
Awaze
Ethiopia
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!
Shito
Ghana
Key Ingredients: Dried Fish, Cayenne, ginger, oil, onions, tomatoes
Said to be less sour due to the fish
Doubanjiang
China
Key Ingredients: Fermented broad beans, rice, chilis, salt
The darker it is, the more mature and spicy in tends to be.
Gochujang
South/North Korea
Key Ingredients: Fermented soybean paste, glutinous rice, red pepper powder
Used to make Bibimbap and Pork Bulgogi
Sambal/Nam Phrik
Indonesia
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
Russia
Key Ingredients: Horseradish, Tomatoes, garlic
Not much else grows in Siberia!
Masala Chili Sauce
India
Key Ingredients: Sugar, Cumin, Chilis
Maggi or Swad brands
Bunsters Brand
Australia
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.
Last edited by KAP on Thu Jan 16, 2020 5:36 pm, edited 10 times in total.
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