Wow!
Also that plate.
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I’ve never had okonomiyaki outside better than how my wife and I make it. (She makes the batter, I cook it on an electric griddle)
Never gotten compliments on the plates. That was surprising. They’re a 20 year old “Macy’s special” set.
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Magical, indeed.
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In honor of New Yorkers celebrating Ramadan
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my experiment with fermented hot sauce was 50-50. the first batch, i added too much salt to the mash and it could not support the lactic acid bacteria in order to ferment.
second batch worked out nicely! i chose a recipe from Serious Eats for roasted Fresno chilies with tamari and roasted garlic oil:
notes from the recipe:
- Charring Fresno chiles concentrates flavor and sweetness, and lends a subtle smokiness to the hot sauce.
- Adding fresh chiles to the pepper mash helps to initiate fermentation.
- A small amount of salt brine fills any empty spaces in the mash, limiting air pockets.
- Tamari provides subtle umami notes, and factors into the salt brine.
- Fermenting with an airlock inhibits unwanted microbial growth.
- Blending the sauce with roasted garlic oil results in a smooth, rich sauce with even more savory intensity.
gotta say, it is a damn tasty, if different style of hot sauce than i have ever made.
worth the effort.
taking a bottle in special label packaging to my friend DJ when i see him this week:
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So cool! I mean Hot! 
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my usual tag line is “it’s stupid hot” in keeping with the Florida Man schtick. this one is mighty powerful, but way more flavor before you scorch.
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Yum!
I puréed and bottled mine after two weeks of fermentation and it… wasn’t the success I was hoping for. I used this recipe:
The taste of the fermented raw garlic completely overwhelmed the sauce, even though I halved the number of cloves. Roasted garlic oil looks like a much better approach, but to be honest I think I could leave garlic out all together - what I like most about habaneros is that bright citrus-like flavour, and that’s been pushed to the back.
Oh well, back to the drawing board!
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I had some homemade hot sauce from Panama that was very yellow, thick and Hot. I really feeling I tasted mustard?
Like all great home mades I am sure each family there have their own recipe. So cool to share. Thanks
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Totally think I could exit with this one piece of cookware. The Wok!
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They’re surprisingly useful even if you don’t cook East Asian foods.
At a minimum I don’t think there’s another not-gross method for deep frying inside.
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You know, I have seen your avatar a thousand times but only seeing it on the bottle now have I realised that you are rocking Blackbeard’s flag
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I use a large enameled cast iron pan as it keeps temps more steady… do loads with a wok tho, great for large amounts of pasta.
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I still find that fairly messy.
The wideness of the wok seems to catch a lot more splatter. The shape means you need less oil to fry in, and seems to keep the heat very even. Some how it’s just less stinky, and a tempura rack just smooths out the workflow sooooooooo much.
It is absolutely the least hassle and the least gross option.
I was also mainly using a cast iron wok which purists will complain isn’t really a wok. But for my money compensates for a western stove a hell of a lot better, and it works even better for deep frying.
Generally I prefer to fry outside, on a propane burner with a lot of oil in a stock pot. More oil will always stabilize and even out heat better. And any mess, smell and awkwardness is out the house. That’s best case, nearest thing to commercial deep fryer and works better all round in every way.
But I recently moved to an apartment with crap stove vents so I’m just not deep frying shit right now.
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Yep I deep fry outdoors too. I have a 1 gallon electric deep fryer and when using small batches works very well. Seems to use very little oil when used like that.
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Made a batch of Hong Kong egg tarts-first try at them. The flavors were there but I rolled the crust too thick. Luckily I have both dough and filling left over. My mini muffin pans are a bit small, so I think I’ll go for a regular sized muffin pan and just not have the crust go all the way up the sides.
The crust is interesting, being a lamination of two doughs. One is very high fat and one is worked to be extra elastic, then you put the elastic one down first and top with the oil dough and proceed with a few folds and turns. It needs to be frozen between turns because much of the fat is shortening and it gets way too soft pretty fast. Still, it only took an hour to get it ready to use.
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And a different potato chip song! New to me. I like this one, too 
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