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DIY Sriracha a.k.a. Rooster Sauce

DIY Sriracha a.k.a. Rooster Sauce
Impress your Chili Head friends by busting out a bottle of this DIY Sriracha Chile Sauce! Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha". Here is a version you can make in your own kitchen. It's not as spicy as the Huy Fong version, but it gives you major street cred -- especially if you bust out these swing-top stopper bottles with hand-carved chili-pepper stamp. This sauce has a great, addicting flavor -- hot, sweet and garlicky -- and just like the real "Rooster Sauce", it tastes awesome on just about anything. (recipe adapted from The Sriracha Cookbook by Randy Clemens) Ingredients: **Gloves** 1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno) 3 Thai Chili Peppers 1 tbsp light brown sugar Related:  Comfort Food Recipes

Build a Lightsaber NO NEW LIGHTSABERS FOR ME RIGHT NOW becuase - UPDATE: I've been super busy taking part in Dallas Red Bull Flugtag. I am part of Team Dworks. So you have decided to take the final step to embracing the force. What ever side you are on, what follows is how to make a Duel-Worthy Lightsabre. Total cost of this project is $60 to $1,000 USD. The Video: NOTE 1: This Instructable is very TEXT intensive. NOTE 2: Most of the parts used in this tutorial came from The Custom Saber Shop (TCSS). * The author of this instructable is not responsible for property damage, personal injury, amputation of limbs, decapitation, and/or death resulting from the building and use of the lightsaber prop.

Stumblers Who Like Omnomicon makes » recipe: ice cream cake (but not like... If you’ve been following along, you’re probably aware that I collect cookbooks. Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. She was right. Preheat oven to 350o.

Pierogi Recipe | Cooking Momofuku at home October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.

3 Healthy Alternatives to Mashed Potatoes Who doesn’t love mashed potatoes? They’re creamy, buttery, and oh-so-delicious. They’re also usually loaded with milk, butter, and cheese. The result? One big calorie bomb. If you’re looking to lighten up this classic comfort food in time for Turkey Day, we’ve got you covered. Ingredients: - 2 heads celery root - 4 tablespoons olive oil - ¾ cup skim milk - 10-15 sage leaves - salt and pepper, to taste Instructions: 1. Don’t be intimidated by this knobby root vegetable. Boil for 25-30 minutes, or until fork tender. Heat olive oil in a large skillet over medium-high heat until hot. Spoon the mash into a bowl, and top with some fried sage leaves. Ingredients: - 1 large head cauliflower - ¼ cup Parmesan cheese - ¼ cup skim milk - 1 garlic clove - 2 teaspoons chives - 3 tablespoons olive oil - salt and pepper, to taste Instructions: 1. Chop the cauliflower, and boil for 6-8 minutes. Add chives, one clove of peeled garlic, and blend. Instructions: 1. Peel the parsnips.

Paleo Sriracha Question: Who doesn’t love sriracha? Answer: People who haven’t tried it yet. But I know you. You even got yourself a T-shirt with the Huy Fong Sriracha Sauce logo on it. But then you went Paleo. You couldn’t bear to toss out your sriracha. Yeah, after some furious Googling, you found a detailed recipe on the Internet for D.I.Y. sriracha — but it calls for a week of fermentation and daily stirring. I know how you feel. For a while, Henry and I have been testing and re-testing various ways to make a quick, real-ingredients-only version of the world-famous “Rooster Sauce.” After tinkering with the formula for months, we knew we were close to unlocking the ancient Asian secret of sriracha. After a long shift at the hospital yesterday, I came home with a bag of fresh red jalapeños, and decided to stay up until the code was cracked. That’s right: In our hands is the Holy Grail of Condiments: Paleo Sriracha. Want the recipe? KIDDING! Ready? Here’s what you’ll need: Here’s what you do:

How To Make Your Own Sugru Substitute pic2 shows a 2"x2"x2" solid silicone cube that cured enough in two hours to be removed from its plastic box form. For years I have been looking for an inexpensive way to create a flexible skin covering for robots and electronic circuits. I have tried several kinds of casting urethane rubber and silicone rubber. I and many others have tried using the inexpensive silicone caulk that is readily available from hardware stores. So I wanted to add a catalyst that would help the silicone to cure from the inside out rather than just from the outside in. As I understand it, 100% silicone caulk works by the moisture in the air initiating the polymerization of the silicone. I experimented with quite a few additives to try and introduce some moisture into the uncured silicone. It turns out that corn starch is highly absorbent and when sitting around in an open box it will absorb moisture from the air. So that's it.

The Gunny Sack: Peanut Butter Cup Brownies In A Jar I made these little beauties for my party on Monday and they were delicious! Over the top?? Sure, but delicious anyway! I purchased a 12 pack of 4 oz jelly jars and a brownie mix from Walmart. I baked the brownies for about 20 minutes at 350°F . Once the brownies were cool, I piped in store bought chocolate frosting. I cut a bunch of Reese’s Peanut Butter Cups into small chunks…sorry I didn’t count how many but I think you need a little more than 1 peanut butter cup per jar. Just put the peanut butter cup chunks on top of the chocolate frosting. To make the peanut butter frosting, I mixed together 1 container of store bought vanilla frosting and 1 cup of peanut butter. I piped the peanut butter frosting on top of the peanut butter cups. The last thing I did was stick 1/4 of a peanut butter cup into the peanut butter frosting. These were seriously delicious but very rich. by The Gunny Sack Brownies: 1 brownie mix ~water, eggs and oil that are called for on the box Preheat oven to 350°F.

Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. This quick and easy dinner is SO fresh and light for summer! How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat.

The Chic Site Cheesy. Garlic. Bread. Where do I sign up?! If you’re a Pinterest addict like me, (yes, I confess to spending a ridiculous amount of time looking at DIY crafts, photo styling ideas, and the sort) this is nothing new. I’ve seen so many variations on this pull-apart bread. I love, love, love garlic. I love how ooey-gooey and oh-so-delightful this garlic bread is fresh from the oven. Pull-Apart Cheesy Garlic Bread I loaf of country white bread (any hearty or crusty white bread) 5 Tbsp unsalted butter, melted 1/2 tsp kosher salt 2 Tbsp olive oil 6 garlic cloves, minced 1/2 cup shredded parmesan cheese 1/4 cup shredded Swiss cheese 1/4 cup shredded Gruyere cheese freshly ground black pepper, to season Preheat oven to 350 degrees F. By Maryanne Cabrera, The Chic Site The Chic Site

15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. 1/2 cup lemon juice 2 tsp. lemon zest 1/2 cup chicken broth 2 Tbsp. soy sauce 1/4 cup sugar Lemon Stir-Fry Sauce II – nice with chicken and seafood. 2/3 cup chicken broth 1 Tbsp. cornstarch 1 Tbsp. sugar 1 Tbsp. soy sauce 2 -3 tablespoons lemon juice (to taste) Optional: red pepper flakes 3/4 orange juice 1 Tbsp. Tips:

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