Making chilli sauce

[boatman]

No garlic or chilli in my marmalade Chris, promise!

WELL Good for you Paul on that but i dont like marmalade either lol but you have done very good to make it as in the kitchen im a disater waitin to happen what with exsplodein omeletes Aaaaaaacccchhh an jen wont let me try an do any more cookin but i can do a beefburger in the microwave so i'll not starve lol
chrisb

[boatman]

Not even onion marmalade….

OH Tim thats even worst lol
chrisb

[Airborne01]

A microwaved beefburger? Be still my fluttering stomach! (And you don't have a cast-iron stomach Chris ... )
Steve

[rtfoe]

A microwaved beefburger? Be still my fluttering stomach! (And you don't have a cast-iron stomach Chris ... )
Steve

Now I know why things explode in your kitchen Chris. :smiling2:

Cheers,
Wabble

[PaulinKendal]

Kendal is too small (and, dare I say it, too Anglo-Saxon) to have any Asian mini-markets, so I have to wait until I'm somewhere more diverse to get chillis in bulk at a sensible price for this chilli sauce.

I stock up on dried pulses at the same time.


And yes, I do cook my own curries!

I can even make chapati and paratha, from scratch - of which I'm rather proud, for a white boy!

[PaulinKendal]

Yes, things explode in my house, too! :astonished:

[PaulinKendal]

Back to the sauce. 48 hours in, and fermentation has definitely begun. There's a distinctive spicy, fruity smell in the kitchen and, if I press down on the glass puck keeping it all submerged, co2 bubbles up.

[Guest]

The Committee have decided to award after much searching of the rule book. Matron found a clause about scratchbuilding, which of course embroils this .

So with out more ado Paul ,

Congratulations.

[PaulinKendal]

Please tell Matron I'm amazed, and highly tickled.

However, the proof of the pudding etc. etc. - I'll be handing the award back in the unlikely event it all goes wrong!

[PaulinKendal]

So, I thought I should update this thread. This year's marmalade making is underway, and the pickled onions have nicely matured:
Not to be eaten together, natch!

And I must update on the fruity fermented chilli sauce - it went pear-shaped and I had to bin it! Not sure why, but as Tim Marlow pointed out I'm not working in the sterile conditions used by commercial makers, so success cannot be guaranteed.

I made a 100% scotch bonnet sauce last year that was so powerful I still havent run out - a drop or two blows my head off! I'll try some new experiments once I'm running low on that.