Re: [CH] Bonnie Hunt Show Today - Dave's Insanity Chug-Lug

Ted Wagner (trwagner1@yahoo.com)
Tue, 6 Apr 2010 07:00:14 -0700 (PDT) 

AH!  I see.  Yes, that would explain it.  ;)

Thanks Jim!




----- Original Message ----
> From: Jim Graham <spooky130u@gmail.com>
> To: chile-heads@globalgarden.com
> Cc: nelsoncomp@cox.net
> Sent: Tue, April 6, 2010 9:09:49 AM
> Subject: Re: [CH] Bonnie Hunt Show Today - Dave's Insanity Chug-Lug
> 
> I should have done this first...instead of viewing a few seconds of 
> video
frame by frame, I could have just made one quick search on 
> google.

The answer is, it is Dave's, but it's not Dave's INSANITY 
> sauce.  It's
just Dave's regular old hot sauce.  Huge 
> difference.  That explains the
bright red sauce, the odd-looking label 
> (for the Insanity, at least), and
so on.

Ok, that's it...I'm done with 
> this one.  :-)   It's time to check out the
new batch of Habanero 
> Hellfire sauce that I made yesterday.  Much more
fun.  
> ;-}

And for those interested, here's the rough (while I was chopping 
> peppers
frozen from 2008's huge yield from my small back-"yard" garden, I 
> wasn't
writing down those slight changes...like the bag of tabascos that 
> I
pulled out along with the cayennes, and didn't notice until I'd 
> already
added them to the batch...and just left them in) 
> recipe:

Habanero Hellfire

725g habanero
320g cayenne
a pint 
> bag of tabasco
roughly 1/4 cup of Chile Pequin (TX)
3 onions
a LOT of 
> garlic (better part of a whole bulb)
150g each of fresh peach, mango, and 
> pineapple (balance out the flavors)
juice of 4 limes
750mL bottle of 
> coconut vinegar (from Thai Market)
650mL of Golden Mountain Distilled Vinegar 
> - Dam Trang (Thai Market)
750mL water (add to boil)

It's acidic enough 
> with the two vinegars (both of which have a very mild
flavor for vinegar) 
> that it only needs about a 5 minute boil, more to
cook the sweet/fruity bits 
> and blend the flavors...and I don't toss the
chillis in until the last few 
> seconds of that 5 minutes to protect their
flavors.  Bottled in 
> sanitized pint jars (new lids, of course).

Btw, does anyone know what the 
> Golden Mountain (Dam Trang) vinegar is
made from?   And, since I've lost 
> my two Thai books that I bought from
Thai Market (which I'll be going back to 
> in 53 minutes, when they open),
can anyone tell me what "Dam Trang" 
> means?  One of my two books has a
great translation guide, and I think 
> it was in there...but since I've
lost it (I just about turned this tin can I 
> live in upside down yesterday
trying to find those two books...I was not 
> happy)....

Later,
   --jim

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