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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