Q: Hi Dave,If I use Franks Hot sauce as a base for my own, how can I replicate the taste of Frank’s from scratch? I am playing with Cayenne mash and purees. Any short cut recipes? Thanks, Mike A: Hello Mike:Frank’s is simply cayenne mash mixed with vinegar, cooked, and then strained. They may use some herbs but they are …
Edible Ornamentals?
Q: Dave:I’m growing a small purple ornamental pepper. I’ve heard that they edible and also that they are not edible so I’ve decided to go to the expert. Are they safe to eat?Marty Epstein A: Hello Marty:They are edible but will be mostly heat with little flavor.Dave DeWitt
Red Chile Powder Substitute
Q: Dave,Great site, thanks for building it. I am working on introducing a flavor-starved country, Slovenia, to the blessings of barbecue and other flavors that extend beyond the bland. My pork rub recipe calls for New Mexican chile powder but, as you can imagine, it is not available over here and importing it would be cost prohibitive. Can you suggest …
Drying Seeds
Q: Hello Dave:I Was giving a talk on chiles Saturday while waving one of your fine books. I had two questions which I could not answer with confidence. They were:1. Should you always dry seeds from mature pods before seed starting? 2. Is there anything significant about possible red markings near the glands on a cut green pod? To me, …
Hot Sauce Separating
Q: Dave,I have searched thousands of pages on google about this question I have for you. I have developed my own line of hot sauces or at least copyrighted the names and all. I have noticed that no matter what proportions of pepper mash and vinegar I use, I get serious settling and separation of the ingredients after being bottled …