[MM-MALTS-L] Ferocious Hot Scotch Sauce

[Kraaijeveld A.R.]

Sounds like something I need to try out; thanks Ralph!


And a great Xmas + all the best for 2009 to all
Lex
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Fly, you greatest fool
Why can't you say what they want you to
Why can't you do what they taught you
And show what they wanted of you

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Rivers of milk are running dry
Can't you hear the dolphins crying?

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Dr Alex R Kraaijeveld
Lecturer in Ecology & Evolution
School of Biological Sciences
University of Southampton
Building 62, Room 6031, Boldrewood Campus
Southampton SO16 7PX
Tel: +44(0)23 80593436
Fax: +44(0)23 80594459
Email: arkraa at soton.ac.uk
Website: www.sbs.soton.ac.uk/staff/ark/ark.php
School Website: www.southampton.ac.uk/biosci

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... men ought to be fully assured of the truth of the effect
before they venture to explicate the cause.
(Webster, 1677. The Displaying of Supposed Witchcraft)

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________________________________________
From: mm-malts-l-bounces at grsnet.net [mm-malts-l-bounces at grsnet.net] On Behalf Of Ralph Katzenell [ralphoosh at 012.net.il]
Sent: 20 December 2008 16:33
To: MaltManiacs operated former 'MALT-L' Whisky List
Subject: [MM-MALTS-L] Ferocious Hot Scotch Sauce

As the list is in the run-up to the holiday season (why?), I thought I'd let you know about my successful recipe for a really ferocious hot sauce. Actually too hot to use as is on a pizza, but wonderful for curries, chili con carne and such.
The trouble starts with Mcllhenny Tabasco, which is sort of hot.  However, it carries a back-taste of bitterness with it, which I don't much like. So I made my own. Like most of my recipes, it does not depend upon exactness.

Take one 100 ml whisky industry sample bottle.
Add in two heaped tablespoons of chilli flakes.
Add 1 tablespoon of real brown sugar (as opposed to the recrystallized stuff with brown coloring)
Make up to the top with any acceptable 50 - 60 % whisky. (Come on you lot, even in these distressed times I just know you've got stuff lying around that you don't mind experimenting with.
Do the Jerry Lewis on it - Shake, baby, shake!
Leave for a couple of days.

It is so strong that only a few drops are required to put the Raowrrrr into any dish, and the whisky taste is mostly not noticeable.

There is a variant for middle-easterners - those who like spicy olive oil on their humus.
Shake and pour half the contents to a back-up bottle.
Add 50 ml olive oil to one of them.
Shake that thang! Repeatedly, over several days.
Allow to settle and decant the top layer.
Fabulous!

Uncle Ralph
‭‮