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 …
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 …
Pods to Powder Translation
Q: Dave,Just ran across your page last night. Lotta great stuff! Couple of easy questions for you. I am looking for a general rule of thumb for the following: How much chipotle powder to replace 1 chipotle pepper in a recipe? How much ancho powder to replace 1 ancho pepper in a recipe? How much deArbol powder to replace 1 …
Wilting Chile Plants
Hello, DaveI have a question. I watered my Red Habanero plants (3) on Saturday. I went outside today and I noticed that my plants were wilted. On top of being wilted, some leaves had crisp spots on them, while others were perfectly fine. I had noticed for about 3-4 days now some of the newer leaves were not completely growing out; …
Roasted Cayennes?
Dear Dave:I’m growing cayenne peppers for the first time, and I have some questions. When would you use cayenne peppers fresh, and when would you roast them? Do they have to be red? –Thomas D. (Dan) Aiken, GSEC, GSNA Hello Dan:Cayennes are almost always used in the dried, red form. However, in the green stage they can be used in …