Sriracha Salt is the best seasoning in the world. Here is the secret recipe!
I will now reveal to the world my super secret recipe for Sriracha Salt. Including the secret ingredients!
You have to swear never to reveal the secret recipe. Repeat after me:
I (say your name) swear on some punk stuff I pretend is all holy and shit that I will never reveal the secret recipe. Or Col. Sanders will kick me in the junk. And Sid Vicious will spit in my ear. Or something.
Super Secret Recipe for Sriracha Salt.
Adapted from “The Sriracha Cookbook”
Here we go!
It’s Sriracha
and Salt.
Mix that shit up and dehydrate it.
Mind blown?
Anyway, I use a cup of Kosher Salt (I like Morton’s)
I mix it with 3/8 cup of Sriracha. (Spring for the Huy Fong Foods stuff)
Mix it up and IMMEDIATELY place on the fruit leather insert for your dehydrator. If you don’t have one of those, line half a tray in the dehydrator with foil and spread the mixture as thinly and smoothly as possible and set it to about 145 F. (medium high if your dehydrator don’t have no fancy temps!)
The time depends on the humidity in your area. It may take as much as ten hours.
If you don’t have a dehydrator, buy or borrow one. Or come to my house and I’ll give you some Sriracha Salt. Bam.
Or, you can spread the mix on a lightly sprayed cookie sheet and dry it in your oven. Be CAREFUL. Put it on the lowest setting and watch it. If it’s too hot, it will scorch and really ruin your day. Your lungs will lock up like you’ve been hit with Chemical Smoke gas.
Once it’s completely dry, break it up. You can use a coffee grinder and do it in small amounts or in a mortar and pestle.
It is essentially good forever if you keep it dry.
To use: Sprinkle it on every goddam thing you eat, ever. Including Reese’s Peanut Butter Cups. I’m not shitting you. You will thank me.
My Baking Practical Final
Now that I know what I have to do… I’ll post my list of required baked goods and my firing list.
Required products:
3 dozen Croissants
2 dozen eclairs, filled, chocolate covered and garnished
2 Tres Leches scratch cakes, soaked, filled, decorated and garnished with strawberries
2 Frangipane apple tarts, garnished.
Here’s my firing list.
I finished everything on “Day One” in four hours. Tomorrow I have three.
Day One
Mix and laminate Croissant Dough.
Mix and retard Short dough for tarts.
Make and chill Pastry Cream.
Mix and chill frangipane filling.
Mix, bake and store Tres Leches Cakes.
Mix Tres Leches brandy mix.
Cook pate a choux. Pipe and bake éclairs. Store.
Mise for Ganache
Day Two
Roll out tart dough and place in shells. Retard.
Roll out croissants, make up, proof, eggwash and bake.
Peel, slice and cook apples for tarts.
Fill tarts with apricot filling, frangipane filling, apples and bake.
Make stabilized whipped cream for Tres Leches cakes.
Soak, fill and assemble Tres Leches cakes. Chill.
Pipe pastry cream in éclairs and dip in ganache. Garnish with shaved white chocolate.
Decorate Tres Leches cakes with whipped cream and strawberries.
Piece of cake eh?
I’ll post a gang of pics manana.
Been busy as hell!
Finished putting all the photos in my Baking Portfolio. Damn thing weighs almost seven pounds. I will post all the photos including formulas once I am done with the two-day practical final that starts at 7 a.m. tomorrow.
I’ll leave you with some Down By Law!
There are those….
I was a fan like hell before, but this is the song that really caught me.
Punk rock rocks and all…
So here’s Unca Mo’s Rant.
Don’t fucking do methamphetamines. That shit will kill you. If you are gay, own it and be gay. I’ll still love you. Don’t be like Mr. Chi Pig. Losing teeth and shit. He’s gay and it’s cool. Hell, our eyes met in the bathroom in the El Rey in 1999. I’m straight as fuck, but I was all giddy with hero worship… Dude, Mr. Chi Pig, you can get anyone you want. Just get off the meth!
I’m not the only cook around here! Red Chile Pork Loin Tacos with Roasted Garden Veggies and Potatoes
I love when I get to sit down and write a paper for school and my honey makes me a wonderful dinner. Let me know if you want the recipe, and I’ll have her write it down!
Pulled Pork in Progress!
I’m about to walk to my buddy’s house with a bag full of apricot wood to start up a batch of pulled pork. I’m taking the camera so I can do a foto-tutorial for you all. It’s easy to get a nice smoke flavor even if all you have is a cheapy propane grill. Of course, I walk over to Loke’s house all the time to drool over his state-of-the art grill, but I’ll show you how it’s done anyway!
I’ll also post the recipe for my “Bastard Sauce.” You’ll like it!
In the meantime, listen to “Drunk on a Bike,” by SNFU!
Mo
Going to be busy around here. I will post as I find time.
Gearing up for my Baking final. I’ll be making Croissants, Eclairs (including the pate a choux, the ganache and the pastry cream) A pie or tart (it will be a surprise to me on the day of the final) and a scratch cake (Either Tres Leches, Pumpkin Sponge Roll or Chocolate Sponge Roll) I’m rolling into the test with a 98.5% average. I’m feeling good about this.
Yeah, this is pretty much how my video cooking tutorials will go. Thanks to Crystal for this…
http://youtu.be/uC2_R–KB-4