Hot Sauces
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Vertigo
Slightly Less Hooligan
Here's a slightly more nuanced explanation of the distinctions (the good chef in your article glazed a bit on the history):
https://www.nationalgeographic.com/travel/article/cajun-or-creole
OK here is the official recipe for Shrimp Creole, and the Creole sauce from the (US) The Armed Forces Recipe Service (AFRS). All services have used this unified recipe set since the early 1960's. It is under constant updates. The ingredients are all for 100 servings. I posted about how to convert the recipe amounts here
Creole is an ethnic group from Caribbean islands, They are a combination of French, Spanish, African, with native tribes for seasoning. French Creole a stable pidgin language that combines all the languages of the ethnic groups it is based on. Cajun is Acadian, who were French Canadians kicked out of Nova Scotia by the British in 1755. Their language has evolved into what is now called Cajun French. It is very interesting to listen to a speaker of Cajun French, speak to someone from France. I have been told that to a French speaker Cajun French is sort of like Spanish, and Portuguese, understandable with effort.
Creole is an ethnic group from Caribbean islands, They are a combination of French, Spanish, African, with native tribes for seasoning. French Creole a stable pidgin language that combines all the languages of the ethnic groups it is based on. Cajun is Acadian, who were French Canadians kicked out of Nova Scotia by the British in 1755. Their language has evolved into what is now called Cajun French. It is very interesting to listen to a speaker of Cajun French, speak to someone from France. I have been told that to a French speaker Cajun French is sort of like Spanish, and Portuguese, understandable with effort.
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Vertigo
Slightly Less Hooligan
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I'm guessing they didn't make the Creole sauce from scratch in Viet Nam, no fresh ingredients of any kind, just dried and canned stuff. So maybe it was 5 gallons of canned sauce they bought off the low bidder.
That is a good question. I was a Navy cook that managed to stay out of Vietnam so I never had such a problem. I know that tons of fresh vegetables was flown into Vietnam but those would have been used at base mess halls. It is possible they contracted out to vegetable farmers. On board ship when we made a port call the Supply officer, Docter, or Corpsman, and the "Jack of the Dust" would go to local markets to buy fresh vegetables. The medical person would check for sanitation, the Supply officer would pay for it in cash, we had armed guards, and the Jack of the Dust would see to its delivery to the ship. A Jack of the Dust is an obsolete rating but is used as slang for the enlisted sailor that took care of a ship's food stores.
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Interesting but I'm pretty sure none of that reached us out in the country. I pulled my share of KP between missions so I would have probably been unloading any fresh vegetables if they were there. All the big camps did have bakeries that made good bread though.
I was looking it up. As I said I never had to use anything like this but they did have dehydrate onions, celery, and Green Bell Peppers. I did use dehydrated sliced potatoes, think of thick hard potato chip. You soaked them in water overnight. I am here to tell you they make the best fried potatoes that exist. fried in bacon grease which I had by the gallon from baking 50+ pounds of bacon at a time.
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Did you notice there was nothing like red pepper or hot sauce in the recipe? No wonder we dumped so much Red Rooster on it.
Military bread has a interesting history all of its own. An odd thing at the time bread had to "age" for 24 hours before it could be used. It was thought that bread right out of the oven would make you sick so it had the cool for up the 24 hours.
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I didn't notice that. Chili pepper hot food was not the thing yet In the States and the Military. If you went to a supermarket they had Tabasco, and something like Bruce's Louisiana Hot Sauce. At least in Wyoming there wasn't much else.
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Oh my they have the St Augustine, Florida style hot sauce that is made with the Datil Pepper. The Datil is a wild growing pepper that you can find in the Florida. They are farming it now but you can still go out and harvest the native growing chilies.
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Pretty spendy hot sauce. Does that pepper make it worth it?
aporigine
The slow blade penetrates the winter squash
It had to be edible to Minnesotans.
Nope, I looked at the price and moved on. I have have Datil Pepper sauces and they are not that hot and a little sweet, They made it like a Caribbean pepper sauce. This is the one I have had, makes a great steak sauce. Dat'l Hot Sauce. The have a mustard that is very good too.
wat? C. chinense is not native to NA. not sure if that's what you meant, but someone def brought it there from mexico or farther south than that.
pretty cool that you can just find them growing though
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But none are native outside the New World. I've heard there are those in Asia and Africa that can't believe that.
Chili pepper seeds were brought back to Spain by Christopher Columbus in 1493. In what is called The Columbian Exchange the chili spread across the world. The Chili pepper is easy to cultivate in a wide range of climates because of this it quickly spread across Europe were it was a much cheaper alternative to Black Pepper. From there is quickly moved to Portuguese, English, Dutch, and French colonies. Over the next couple of centuries explorers in Central and South America collected the seeds of any Chili Pepper variety they found. it took about 100 years for the New World Chili Pepper make it into the foods of many cultures.
There is an interesting parallel. Black Pepper in Elizabethan times was worth more than its weight in gold. The trade and where it came from was controlled by what is now the Middle East, think oil cartel. A big reason for exploration at the time by the Dutch, Spanish, and Portuguese was to find the source of black pepper. It was the Dutch that found it. What is so ironic is while they were looking for black pepper they were spreading the Chili pepper where ever they ventured.
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LeMaw
Active Member
This is truly the best packaged hot sauce I've ever tasted. Tasty without non-sense heat and taste profile (sweet) perfect for my liking.
I will forever be thankful to the shopkeeper's aggressive marketing.
I will forever be thankful to the shopkeeper's aggressive marketing.
LeMaw
Active Member
Yea I get it, it's too sweet for some people. Combination plays a large part but taste will always be subjective.
Hot Sauce Fest 2024 just concluded.
Pumpkin Jerk: Seasonal offering, made for day after turkey sandwiches (or even day of, for the adventurous). A blend of fermented and roasted habaneros from the garden . The base is roasted koginut and canned lunga di Napoli squashes. Jerk spice blend and a hint of pumpkin pie spices rounds it out.
Homemade Tabasco: Tabascos are very hard to find. Solution: I grew a plant. Fermented for a month.
Korean BBQ: Gochujang base, amped up the heat with dried Gochugaru. It should work as both a marinade and serving sauce.
Roasted Ghost v.2: Actually a misnomer, as it features two varieties of fermented ghosts. The roasted flavor comes from the carrots. Last year’s version was outstanding in chicken chili, so I thinned it with the “tea” from rehydrated dried chipotles.
Red Baron v.2: Workhorse red hot sauce. Blend of fermented serranos from the garden and roasted red jalapeños. Homemade tomato sauce provides the base.
Sambal Oelek: Micro-minced a huge pile of Thai chilis and garlic, then seasoned with lime juice, rice vinegar, and a pinch of alderwood smoked salt just to shade the brightness of the flavor.
Pumpkin Jerk: Seasonal offering, made for day after turkey sandwiches (or even day of, for the adventurous). A blend of fermented and roasted habaneros from the garden . The base is roasted koginut and canned lunga di Napoli squashes. Jerk spice blend and a hint of pumpkin pie spices rounds it out.
Homemade Tabasco: Tabascos are very hard to find. Solution: I grew a plant. Fermented for a month.
Korean BBQ: Gochujang base, amped up the heat with dried Gochugaru. It should work as both a marinade and serving sauce.
Roasted Ghost v.2: Actually a misnomer, as it features two varieties of fermented ghosts. The roasted flavor comes from the carrots. Last year’s version was outstanding in chicken chili, so I thinned it with the “tea” from rehydrated dried chipotles.
Red Baron v.2: Workhorse red hot sauce. Blend of fermented serranos from the garden and roasted red jalapeños. Homemade tomato sauce provides the base.
Sambal Oelek: Micro-minced a huge pile of Thai chilis and garlic, then seasoned with lime juice, rice vinegar, and a pinch of alderwood smoked salt just to shade the brightness of the flavor.
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Hey now!
Haven't had fruit base hot sauce. Like Marie Sharp's because fresh ingredients. Many have Habanero, garlic carrots vinigar & lime juice. Also like the garlic habanero sauce.
When saw mango researched it she uses
Haden mango puree, Habanero, vinegar, lime juice, salt, onions, & garlic.
We have many types of mango here. Haden mango is very good tree ripened.
My first try of fruit based hot sauce pretty good.
When saw mango researched it she uses
Haden mango puree, Habanero, vinegar, lime juice, salt, onions, & garlic.
We have many types of mango here. Haden mango is very good tree ripened.
My first try of fruit based hot sauce pretty good.
MrHiggins
Senior Member
Does anyone have any experience with fermentation in a vacuum bag? How long should I leave to ferment? Any other other tips?
This is my first go. 2.5% salt, some habaneros, fresnos, carrot, and garlic.
This is my first go. 2.5% salt, some habaneros, fresnos, carrot, and garlic.
