[CH] Swift Tiger sauce
Alex Silbajoris (72163.1353@compuserve.com)
Fri, 13 Nov 1998 13:50:57 -0500
Peeps,
I was tinkering around with an Asian-style sauce yesterday and today, and I
seem to have stumbled onto an odd effect. I used about 9 or 10 ounces of
the red problem #1 habanero sauce, several tablespoons of minced garlic, a
tumbler glass of just-harvested grated ginger in vinegar, a can of frozen
orange juice concentrate, and more than three pounds of orange marmelade.
Just for fun, I included some thin-sliced orange hungarian wax peppers,
made to look like the pieces of orange rind. Evil snicker.
The red problem sauce is a bit of a creeper; it's hot on the first taste
but it has a cumulative effect as you continue. This orange sauce,
however, assaults you instantly. I'm wondering, is there something in the
chemistry of the sugar or vinegar that would accelerate the capsaicin
effect?
I gave a jar to Cameron at lunch today, as we ate burritos as big as our
heads. He was packing some of Mr. Campbell's Ralph's Righteous hab sauce,
which he had the chef include in the burritos. It took a few bites to get
to the sauce, but once I did, I knew it. I was the only guy in the place
mopping a sweaty brow. Cameron just calmly worked through his lunch.
"If you hold it like that, the sauce runs down and accumulates in the end,"
Cameron said, as I wondered whether the chef was a sadist or a fool. Later
I remembered it was Cameron that told the chef how much sauce to add.
Alex Silbajoris 72163.1353@compuserve.com
masochist