High Sierra Topix

Okay guys,Since they only sell it online or in Whore Foods in TX I'll go ( I HATE the vibe/clientele in their stores; I feel out of place, even though I wear Birkenstocks) tomorrow and get a 12oz bottle. I'll send samples out to those who would like to try. Maybe 2x ziplock and in the mail? I'll let y'all know when I get it. Fair enough?

Okay y'all. I had to go to 2 'whore' foods here in Austin today and have a 12oz bottle which I'm happy to split out for samples. I'll send a 2x ziplock with some in it for taste test for a measly PM. to me. (free is good) Mind you it needs refrigeration after opening, being natural an stuff. So I'll send it early next week before I go to Boise on Thursday and then on to L.A./Bishop Mammoth the week after that. "Get it while it's hot"

rlown wrote:

Jimr wrote:My home made stuff is better than both,Bhutto it don't come in packets. I do carry a lot of dry stuff from my garden though.

Are you going to bottle it or at least post it's recipe? A buck an oz. for yellow bird. If your sauce is that good, please tell us.

Yellow Bird appears to be in Whole Foods in Texas. Guess a test market. Might have to wander down to my "Whole Paycheck" place and see if they have it and what the markup is.

I looked for it this morning, but couldn't find it before I had to go to work. I think I know where it is, but I have to move several things out of the garage to get to my old nightstand. Anyway, it's a peach Habanero sauce. You can use Scotch Bonnets or any other chili you want as long as it is ripe. I use some kind of yellow Caribbean chili, but I don't have a name for it. It was given to me by a mexican gal whose dad grows them.

I have a good recipe somewhere for a fiery fruit jelly as well.

Jimr,

Sounds tasty, like a variation on a Mango Salsa. I like the peach idea.

Scotch Bonnets!

Mouth is watering and head is sweating just reading that..

If you have a mango recipe you like, you can cut back on the mango and add peaches or replace mango with peaches all together.

I used to have a good fiery chutney recipe too. Maybe they're in the same place.

Thanks for the YellowBird, Austex.

Stickers are in the mail.

Russ

ok. I was hesitant to break the seal on the yellow bird. Decided to give her a try. Starts out sweet and then makes your head sweat! This is perfect for a nacho plate or a hot Tri-tip or.. wait, had to wipe away the sweat. or a rib-eye at the end of the grill.

Thanks Austex!

Glad to spread some Texas "Sunshine" Sweat-on! YVW...Enjoy

austex wrote: Glad to spread some Texas "Sunshine" Sweat-on! YVW...Enjoy

Thanks again, austex!!

A recipe I found that works. Ok.. I like steak. Good Rib-eyes. My plan is to try this recipe with the normal sides. You know, brussel sprouts with bacon, baked potato, fixin's.

http://www.recipe.com/rib-eye-steaks-wi ... eck-sauce/

It will be grilled on a charcoal bbq. Not sure what the wife will think when she cuts into it. Her Baked potato and sour cream will alleviate the heat.

Although I bbq for me. It's a lot of work. Noticed Yellowbird had an onion ring recipe as well, but in the pic they were overcooked.

https://yellowbirdsauce.com/habanero-onion-rings/ I think I know how to fix that and way more onion rings than just two onions.

Anyway, since very few are talking about TR's or plans right now.. A little fuel to the palette as we dream about next year's treks.

I could probably modify that for a first day backpacking trip at a first day acclimatization campground and not have to carry that for 5 miles in.

Russ

Just re-read the head to head in the original post. That guy stacked the deck. He used at least one Vietnamese recipe. Had he replace those eggs or french fries with any type of mexican food, guess who would have won. BTW, when I don't make sauce, I dilute this by half with some mango juice for a quick burner.
Not only will it stay perfectly fresh for about a hundred years outside the refrigerator, but anything it touches will last nearly a lifetime as well. One caveat though, it has an equally intense burn going as it does going

oh, and if that guy was really a chili head, he'd be raising his milk glass, not his water glass