Running Bear's June 2023 Coffee Shop

[Boris]

Good evening from a very smoky and very dry Jersey Shore. Canada's gift has caused a "air quality alert". This has occurred since the wind changed Sunday evening, and is from "Alberta" not "Nova Scotia"like last weeks smoke. I never knew that smoke could travel so far. Currently 76° with a thunderstorm passing to our South. We need rain, but I'm afraid this one will miss us.

Tonight: A slight chance of showers and thunderstorms before 7pm. Widespread haze. Patchy smoke. Partly cloudy, with a low around 52. West wind 5 to 10 mph. Chance of precipitation is 20% (From the Rutgers University Weather Forecasting site).

We have been doing some late Spring planting, gradually getting caught up. A year ago, neither one of us were well enough to do this.

 

[NorthBrit]

Corn beef hash needs brown sauce even if enough onions,and I do not eat brown sauce on much else,the other half likes it on bacon sarnies I abhor anything on my bacon sarnie unless it’s a fried egg or a sausage. Sauce just wrecks it.

I agree. I have brown sauce sparingly. My grandfather on the other hand had brown sauce on nearly everything.

David

 

[wombat457]

Gross gross and gross, fish and chips salt and vinegar malt or even balsamic.tartare sauce at a push but please not ketchup shudders

I agree, makes the batter soggy too. urgh!

And here I was thinking you two were fair dinkum Brits!

 

[chadbag]

Btw, Jalapenos aren't very hot. Even the hot ones. Cayenne is 7-10 times hotter than a jalapeno. And Habanero is 40 - 50 times that of a jalapeno (or more if you look at sub varieties that have their own names). Jalapenos also don't have much flavor -- just heat. Habanero have flavor and heat

ETA: This post is not meant to challenge anyone. Everyone has a different tolerance for "hot" (spiciness) which is fine. I was just speaking on the objective hotness as measured in Scoville Units, the unit used to measure such things.

 

[Bruette]

Rice milk cream and erythritol and Keto vanilla makes an almost as good result nutmeg or cinnamon if desired, I like ginger syrup also a no

I have no idea what goes in it. All I know is sweet, creamy, and delicious! I've only known two people who could make it like that. The man who raised me. He passed way 5/5/1972. Over thirty years later, my wife made it for me.

Good evening from a very smoky and very dry Jersey Shore. Canada's gift has caused a "air quality alert". This has occurred since the wind changed Sunday evening, and is from "Alberta" not "Nova Scotia"like last weeks smoke. I never knew that smoke could travel so far. Currently 76° with a thunderstorm passing to our South. We need rain, but I'm afraid this one will miss us.

Tonight: A slight chance of showers and thunderstorms before 7pm. Widespread haze. Patchy smoke. Partly cloudy, with a low around 52. West wind 5 to 10 mph. Chance of precipitation is 20% (From the Rutgers University Weather Forecasting site).

We have been doing some late Spring planting, gradually getting caught up. A year ago, neither one of us were well enough to do this.

Hey you old Beach Bum! I missed you! I was hoping you had your toes in the sand, with a drink in your hand and the beautiful Natasha by your side.

Spring cleaning, not as fun, but I'm glad to hear you and Natsha are doing better.

I agree. I have brown sauce sparingly. My grandfather on the other hand had brown sauce on nearly everything.

David

What is brown sauce?

Btw, Jalapenos aren't very hot. Even the hot ones. Cayenne is 7-10 times hotter than a jalapeno. And Habanero is 40 - 50 times that of a jalapeno (or more if you look at sub varieties that have their own names). Jalapenos also don't have much flavor -- just heat. Habanero have flavor and heat

ETA: This post is not meant to challenge anyone. Everyone has a different tolerance for "hot" (spiciness) which is fine. I was just speaking on the objective hotness as measured in Scoville Units, the unit used to measure such things.

That is interesting. The only hot pepper I eat is jalapenos. The others I've tried (very few) are too hot. They overpower my sense of taste completely. All I taste is hot when I eat other peppers. I love the flavor of jalapenos. I must have a low tolerance for hot stuff.

Chad, to be honest when you first started posting I did take some of your posts as confrontational. Now that I know you, I no longer see your posts as confrontational. Now I see your posts for what they are; informative and educational. Thank you!

 

[wombat457]

What is brown sauce?

I might be wrong but back in Oz, Brown Sauce was called Steak Sauce ...

 

[Smudge617]

What is brown sauce?

 

[Bruette]

When I was young my mom and my cousin David would eat pickled Pepperoncini peppers from a jar. Too hot for me. I did not like them. I like to think of them enjoying those peppers together in heaven.

I do like UTZ's red hot potato chips. Obviously, they are not very hot.

I use hot sausage when I make chili. My grandson loves it!

I can tolerate a little bit of pickled crushed hot cherry peppers on a cold cut sub. It has always been by mistake. Deli's do make mistakes and I'm not one to complain.

I do like mild pickled pepper rings on cold cut sub. The first time I had that was premade at a K-mart deli.

 

[wombat457]

Oh hell yeah - the good old HP Sauce - I forgot all about that

 

[Bruette]

I might be wrong but back in Oz, Brown Sauce was called Steak Sauce ...

View attachment 169528

Thank you, gentlemen. I was almost afraid to ask.

I suppose it is like our American steak sauce there are many distinct brands and variations.

I like our original A-1 steak sauce. I mix it with ketchup sometimes. It can save a low-quality steak. A good steak needs only salt!

 

[wombat457]

I think you'll find Louis that the American A-1 is just that, the American version of the Brits and Aussies HP - same or similar stuff, different name

 

[Bruette]

Once again, this serves to prove I'm an oddball. I take pride in being an oddball, I have often referred to myself as a freak-of-nature. and as I said I am proud of it!

 

[wombat457]

Um okay - then IF your an Odd Ball - what do you call a bunch of old farts who play with toy trains ???

 

[Bruette]

I think you'll find Louis that the American A-1 is just that, the American version of the Brits and Aussies HP - same or similar stuff, different name

We Americans have turned copying, adopting, and adapting into to an art form.

Only to later call our pilfered items American! It's not really stealing. It's all part of the great melting pot.

 

[chadbag]

That is interesting. The only hot pepper I eat is jalapenos. The others I've tried (very few) are too hot. They overpower my sense of taste completely. All I taste is hot when I eat other peppers. I love the flavor of jalapenos. I must have a low tolerance for hot stuff.

Most people don't eat more than tiny slivers of habanero or other really hot peppers, plain. They get used in sauce or to flavor things. Most pepper sauces and stuff that use habanero don't use that much and add fruits or vegetables and usually some sweetness to blend with the pepper's flavor and make a pleasant tasting (though still hot) sauce. But the hotness of the sauce is not 50x a jalapeno because it is taken in small amounts and blended with all the other stuff to smooth them out. I have a small assortment of various habanero (and a few other) pepper based hot sauces. They are all blended differently to provide whatever pleasant taste they are trying to achieve. They can still be quite (or even "very™" hot) to the taste. But as I said, not 50x or more since you use so little actual pepper.

I like hot and spicy foods though I am not a masochist. I have friends who have habanero sauces that a tiny drop will drive you to eat a gallon of ice cream (which is the preferred way to calm a spicy hot burnt tongue -- not water). I don't go to that extreme.

 

[Bruette]

Um okay - then IF your an Odd Ball - what do you call a bunch of old farts who play with toy trains ???

Good question, but easily answered: happy!

 

[wombat457]

Good question, but easily answered: happy!

You win - Mr Oddball Sir !

 

[chadbag]

When I was young my mom and my cousin David would eat pickled Pepperoncini peppers from a jar. Too hot for me. I did not like them. I like to think of them enjoying those peppers together in heaven.

I do like UTZ's red hot potato chips. Obviously, they are not very hot.

I use hot sausage when I make chili. My grandson loves it!

I can tolerate a little bit of pickled crushed hot cherry peppers on a cold cut sub. It has always been by mistake. Deli's do make mistakes and I'm not one to complain.

I do like mild pickled pepper rings on cold cut sub. The first time I had that was premade at a K-mart deli.

The best thing about the banana peppers, jalapenos, pepperocini, etc is the vinegar and how it mixes with the pepper and hotness. I love pepperocini. And I love the banana and other sliced and pickled peppers from the deli on a sub/grinder/hoagy or on a salad.

Each person has a different tolerance and likes/dislikes. And that's the way it should be. Would be a boring world if we all ate the same stuff.

speaking of brown sauce. (I don't know if I've had it [true brown sauce] before but 15 years or so ago I was on a mail list discussion list that was focused on Apple Mac OS X and related technologies -- most members had been using it since the NeXT days or way early OS X days -- and the discussion came up about bacon and how best to eat it. First, am I right to think that UK is more a "back bacon" compared to the cut used in the US? (More like "Canadian Bacon than US bacon?) Anyway, the argument came down to "brown sauce" vs BLT (bacon lettuce and tomato). It was funny and I still remember it for the humor of "arguing" about bacon -- especially when the bacon may not even have been exactly the same thing -- by a bunch of computer nerds.

 

[chadbag]

Steak Sauce in the US is a generic thing. Each one is quite different from the other. I guess I need to try some HP Brown Sauce at some point and see what it is like.

As an aside, one of the better steak sauces I ever had (of course, only used on cheap cuts over-cooked) had the UK Flag on it and some brand with the word "London" in it and labeled "Jamaican Steak Sauce". It was fruity and had some kick. And was really good.

Speaking of which, A-1 now comes in all sorts of variants and one of the more interesting ones is the Tabasco version. I fake it with a bottle of normal A-1 and a few drops of hot sauce.

 

[Bruette]

Most people don't eat more than tiny slivers of habanero or other really hot peppers, plain. They get used in sauce or to flavor things. Most pepper sauces and stuff that use habanero don't use that much and add fruits or vegetables and usually some sweetness to blend with the pepper's flavor and make a pleasant tasting (though still hot) sauce. But the hotness of the sauce is not 50x a jalapeno because it is taken in small amounts and blended with all the other stuff to smooth them out. I have a small assortment of various habanero (and a few other) pepper based hot sauces. They are all blended differently to provide whatever pleasant taste they are trying to achieve. They can still be quite (or even "very™" hot) to the taste. But as I said, not 50x or more since you use so little actual pepper.

I like hot and spicy foods though I am not a masochist. I have friends who have habanero sauces that a tiny drop will drive you to eat a gallon of ice cream (which is the preferred way to calm a spicy hot burnt tongue -- not water). I don't go to that extreme.

I saw a program about hot foods on the history channel years ago. Some people do punish themselves!

Isn't the habanero the hottest pepper in the world?

My wife likes hot stuff much more than me. She prefers hot Hungarian peppers but the only way to get good ones is to smuggle them in. I don't know if it is legal or not. But she always has them and kolbasz when she comes back from Hungary. Everything Hungarian you buy here in the states is either not the same or not fresh.

My youngest grandson has always liked spicy food. I did not eat jalapenos until my late teens! He is the only kid I knew that likes spicy food. He is very much like his grandmother in many ways.