Re: [CH] Afterburn (Tamerind)
Kenneth R Haynes (jkpyro@juno.com)
Sun, 31 Dec 2000 00:48:21 -0500
Actually, I had noticed tamerind as an ingredient in a number of sauces.
I bought some today, I thought I'd give it a try next time we make our
sauce. Do any of you have any experience using it?
On Wed, 27 Dec 2000 13:25:59 "Alex Silbajoris" <asilbajo@hotmail.com>
writes:
>
>
>
> >From: Kenneth R Haynes <jkpyro@juno.com>
>
> >
> >Does anyone know how to produce the blazing, slightly bitter
> aftertaste
> >similar to that in Dave's Insanity Sauce?
>
>
> K -
>
> As you might have guessed, that flavor finds little favor among the
> regulars
> on this list. In the last few years, we have usually referred to it
> as a
> "burnt cat" or some more imaginative labels.
>
> It comes from the pepper extract used in Dave's and several other
> sauces,
> plus some of the other ingredients in Dave's.
>
> (Personally I suspect that without that extract flavor, Dave's
> Insanity
> would be close to Pickapeppa or maybe A-1 without sweetners, a dark
> and
> somewhat bitter flavor from tamarind and other spices.)
>
> If you're not familiar with pepper extract, you will be soon. It
> appears in
> many of the hottest sauces made by several people, as it's an easy
> way to
> add a lot of heat. Some here have pointed out that some large-scale
> sauce
> makers use the heatless jalapeno varieties (heavily scorned here)
> and then
> they add a known amount of extract to produce a predictable and
> reproducible
> level of heat in the finished product - that way, they have product
> uniformity across batches.
>
> - A
>
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