Wednesday, December 3, 2014

Hot Sauce Fever


Sometimes foods have indescribable tastes.  

That can be either a good taste or a bad taste, but there is a sensory X-factor that you can't put your finger on.  Good Barbecue has it.  Sometimes barbecue is just warm meat with sauce on it.  Sometimes its something else.  Something more.  Something that keeps you coming back and signals that everything important was done right.  

Every decision to add (or not add) an ingredient was made with the final product in mind.  Every opportunity to act or wait was taken or skipped based on the clock of the thing being made.

This hot sauce has that thing.  As soon as I whipped it up and tasted it, I thought, "Oh no, I'm almost out of hot sauce!" because I knew it was going on e'erythan'.

Thanks to Lou from 10ap.com who taught the Fermented Hot Sauce Class at Fermentation Fest, and let me take this pint of peppery perfection.  There's more coming.