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Joined 2 years ago
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Cake day: August 29th, 2023

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  • This goes for baking too. Baking is no more science than cooking, and cooking is no more an art than baking. People who claim otherwise annoy me.

    You need to figure out what ratios of what, do what in your recipes, and then explore how that can change with different brands/varieties of the same ingredients, different ovens, humidities, elevations if you travel, etc. Book learning can only get you so far, you need to put in the kitchen time to really understand.

    The art of making good food is in being able to recreate and adapt all the science experiments you did.


  • Grace Hot Pepper Sauce. It has this tangy, buttery flavour and a nice amount of heat that accentuates food without melting your face.

    I think they use a few different peppers in the mash as while it has a little of the apricot fire Scotch Bonnet taste to it, as you’d expect from a Caribbean brand with a bunch of Scotch Bonnets on the label, it’s not the predominant chilli flavour here. I think the mash gets slightly fermented too due to that buttery taste the sauce has.

    Before the pandemic it was 50p for an 85ml bottle, I miss that. £1.50 for the same size bottle still feels like a rip off.

    Edit: just looked Grace Hot Pepper Sauce up as I’ve been thinking about it all day now since making this comment, and their website says the peppers used are a blend of Habanero and Cayenne in the mash. So my tasting apricot fire is likely a placebo from the image on the label, lmao.