Blind Taste Testing Green Hot Sauce | QFTB Finale

[@brycewalburn3926]

Love the Quest for the Best format. I'm definitely interested in another series like this. Nice work!

[@EthanChlebowski]

Much appreciated!

[@glenr5731]

Dude, this is huge! Getting a feel for how each approach affects the flavor and opinions from the three of you was super informative. Thanks for putting this together! I have my first three ferments underway. Anxious to try them out. Cheers!

[@TZerot0]

I was very convinced that the combo would take the cake-I think I have to try this for myself!

[@EthanChlebowski]

TZerot0 Only one way to find out!

[@etherdog]

Sure couldn't tell those were your brothers :-) I think your demonstration shows just how hard it is to rank the sauces as both contradicted themselves between the blind tasting and the nugget tasting. Roasting accentuates the heat in some peppers and diminishes it in others. I was surprised that the roasted-fermented was lower on the list as in my mind I was gravitating towards it. It would be interesting to see a panel of a more diverse group give their opinions. Well done, E!

[@EthanChlebowski]

John G Actually only Gabe is, though Mark definitely looks like he could be part of the family! That was one of my takeaways too. It was really interesting to see how their tastes and impressions went on as they tasted them more.

[@Anewevisual]

@@EthanChlebowski mark 😍😍

[@silverbullet3939]

Loved it! Would like to see one with additional flavors - onion, garlic, cilantro, cumin, oregano etc.

[@MADCookieTube]

Loved this series idea. I appreciate you doing the work to create all the variations! What about picking vs lacto for cucumbers?

[@bleutitanium6513]

What a GREAT series ! I've always wanted to try to make a fermented hot sauce. Now, I Have to try it. You made it look not so scary or difficult. I would like to see you do something similar with Red peppers making a red sauce. Or maybe different types of Pickles...

[@shaneferguson9897]

Ok so what about smoking the peppers instead of roasting in the oven? lol. I just may have to try it. Great job by the way.

[@jordynsmith707]

My boyfriend and I loveeee watching your videos!! It's basically a nightly ritual for us to see if you've uploaded anything new (or dive further into the back catalogue) before bed. We just got a ridiculous haul of peppers (poblanos, yellow jalapenos, purple habaneros, and red serranos) from my mom's garden and I was looking for some Ethan inspo to use them up. I'm definitely going to suggest making some hot sauce!! Also, since we are not only fans of your cooking but you personally, it was very fun to see your brother and friend as part of the show :)

[@danm8004]

I know a lot of people extend words like this but personally I can't stop myself from reading "loveeee" as "love eeeeee". I always would have extended it by writing or typing "loooove" since that elongates the correct portion of the word, in my mind. Perhaps it's a generational thing.

[@MrRoach51]

Cool series! Pretty interesting to see how they different preparations made such a difference. Have you tried fermenting a pepper mash like they do with Tobasco?

[@EthanChlebowski]

Thanks! No I didn’t try fermenting the mash, hopefully this summer!

[@6spdkeg]

Going to do a roasted fermented but with a twist using roasted garlic and mini bell peppers on a charcoal + wood grill and a bunch of dried chili de arbols.

[@vespasiancloscan7077]

Can't beat wood/charcoal roasted

[@matt_the_scientist]

Blend roasted and fermented together afterwards for the full flavor profile

[@jaaceknoowak]

That series I just discovered today. And I've already made a fermented and basic type of hot sauce before and they were both very good (although I used italian pepperoni in fermented one and habaneros in basic one and added onion instead of garlic to both). Now I really want to make a big batch of roasted sauce, half of that plain with vinegar and half of that fermented, so I can see how it comes out. Thanks a lot for this inspiration.

[@mitchelldonahou9047]

making a fermented hot sauce out of the red jalapeños in my garden currently! its on day 6 of the fermentation process and its my first go at it! Your videos helped me a lot! I appreciate it brother!

[@americangrl23123]

I've been watching your videos for a while, and with a abundance of jalapeños, I found this series and I'm surprised I missed it. I really likes this format and this series. You've definitely given me alot more ideas for what to do with my jalapeños. Love this!

[@thebookwaswaybetter2827]

What’s crazy is when you watch Gabe try the fermented he acts like it’s the best one then he rates it as the complete worst 😂

[@Guilherme-mo2mz]

I was about to try this myself, this video saved me a good amount of time and peppers, thanks a lot bro!

[@jenniferchon66]

I am very eager to try all four methods and can’t wait to taste them. Thank you!

[@JontyBlue67]

Should not been given a second chance with blindfolds off knowing which sauce is which...Blind taste test fail! 😉 Fantastic series, i'm just about to start and you have convinced me to try fermented first!

[@manny-perez]

The contest was kind of fun, but it takes away from an additional cooking segment which I think is much better!

[@EthanChlebowski]

Plenty more of my normal videos on the way!

[@tobyjamison6801]

I was waiting for "they all taste the same to me but the chicken' s good"

[@discoveryalbum]

Great finale! Time to get weird with em now?

[@EthanChlebowski]

Might have to!

[@dmckean2061]

I loved your salsa verde series. Do not know why or how I just found it if has been out for over a year. Tell me please, is there a reason you use guar gum instead of xanthum gum or gumbo file to thicken the salsa? If you explained it in one of the videos, I completely missed it. Thanks, Daren

[@gangztar00]

Really enjoyed this series. Thank you so much. Definitely will give it a go. Are there any substitutes for the xanthan gum?

[@markzambelli]

You could try using mustard in your mix as a thickener or maybe try some chia-seeds (you may want to let these sit in the mix for a while to release their thickening 'gel' and then seive the mix or blend if you have a powerful enough blender). I wouldn't recommend cornstarch but I have used rice-flour (the gelatinous rice stuff that you use to make kimchi in the 'porridge' stage) but this needs heat so is suited for a cooked sauce... and you may want to cook your sauce anyway to stop the risk of further fermentation so you could try it then. Just some thoughts.

[@manuron553]

Loved the series, i think you could’ve asked to rate first before guessing which is which to remove biases.

[@Daede86]

Ehy @Ethan, thanks for the quest, amazing idea and videos! One question: how long can i store the closed bottles? Should i store it in the fridge? Thanks

[@Cslaugh]

"I can't taste colors" 😂

[@laurean5998]

Uhm... I am pretty sure roasting will kill the lactobacillus in your peppers, which would be necessary for fermentation. So roasting prevents fermentation from happening.

[@ScooterFXRS]

So now I have a few ounces of each thrown together, marinade over night, and then have a go at that.

[@Homeschoolmama86]

How long do these last before they go bad? - or how do I preserve it to make them last longer?

[@juanitavanrooyen6685]

Would you consider using a liquid smoke in any of your sauces?

[@robertpaulson8790]

I feel like that's a map of Kepler 22-b at the start

[@Ultrasuede1]

How can someone get to that age and still eat with their mouth open

[@Lucifer-sn9ir]

How can you be a whole ass adult and still act like a judgmental toddler?

[@Ultrasuede1]

@@Lucifer-sn9ir because im not an idiot? If someone sprinkles sugar on a turd and calls it a poptart, do you eat it so you're not being a judgemental toddler? Moron.

[@vibo69]

first roasted then fermented or opposite?

[@bobbydaniels3779]

You gonna ever do best RED hot sauces nukka???

[@psychpile]

Jeez im sweating just watching this

[@David_loves_foods]

How long can you leave the sauce in the fridge before its not good?

[@EthanChlebowski]

I was using mine up to 4 or 5 months after.

[@David_loves_foods]

Alright thanks! :)

[@Morris17.]

He said banana peppers make me sweat 😓 🤣🤣🤣

[@rubensilhy8304]

Genial study!!!

[@areguapiri]

How many times does the host say "like"?

[@Knightcommander69]

Had to turn it off when Gabe started slapping his chops. Chew with your mouth closed ffs.

[@robinradema1]

Why blindfold them, the bottles aren't even labeled.

[@Kabiruuu]

Loved!

[@4d4ms14]

Why are they munching with open mouths like little babies. Can't watch it with sound 😅

[@owenrossettin5179]

Love it 👌

[@Moving2U]

Would love to see these guys try my fermented Habanero, Fresno, Caribe, Onion, garlic, carrot, peach. The heat is a creeper, but if jalapeno kicks them, it might not be for them. It has the consistency of ketchup, I don't strain. I went through a 1/2 gallon in under a month because I don't drip it on, I ladle it on. Full head sweat when you push away from the table.

[@NoticeMeSenpaiii]

Do you ferment the peaches as well, or do you add fresh peaches after fermenting?

[@Moving2U]

@@NoticeMeSenpaiii both

[@vimo1601]

Loved this video, but the way Gabe eats is awful 😂

[@joeees7790]

Maybe a video on table manners would be in order.

[@citizent6999]

I would've liked you to give the mouthy young fella a really hot sauce that would shut him up for a while.

[@buffalojones341]

Some of the whitest programming I’ve seen on KZbin in a bit 😆

[@journeyfortwo5211]

What does that mean?

[@buffalojones341]

@@journeyfortwo5211 just a dumb joke. They were checking all of the white stereotype boxes 😆

[@dam8072]

I loved this series but you should definitely work on your research design! First of all, you really shouldn't have told them what they were before rating them. I think it also would have been better if you didn't tell them what you did different before tasting. In both cases they may associate with what they think they would like more than what is best. You can clearly tell the suburban dad guy bases his opinions on what he thinks they are! If you really want to get crazy and do a double blind test it's even better if you don't even know which when they taste them or you get someone else to feed them to them. Finally I think it would be better to get a wider panel with more people that like hot etc, or you could put less habernero in the spicier ones (I know it's altering the formula) , but you have to ensure you aren't just measuring whether people like spicy food or not and ignoring the actual flavors involved. Finally I think you should add salt a bit more carefully or scientific because unlike the acidity there isn't any change to the salt levels based on the processes. You could have added salt not based on whether or not they needed salt and added it based on what you ate that day and how much you were craving salt. - we have all been there when we add a bunch of salt to something and then after you go to eat it and you realise that you made it super salty based on the fact that you drank. A ton of water and had no salt that day.

[@whitefreeman5798]

gabe is very annoying.. you should do this again without him

[@tony2000and10]

Taste testing episode definitely needs a better structure. The three episodes were made way better than this one. You were clearly just poking fun of your friends here

[@jc5066]

1, Chew with your mouth closed. 2, Edit your videos. So much unneeded material.

[@phesify]

The Helen Keller jokes are abelist and discriminatory. If your editor and the guests don’t know why you need to get educated. No place for this in 2020.

[@misters86]

Agreed. If Ethan edits his own videos, I would hope he addresses this and removes it.

[@journeyfortwo5211]

Chill out, it's harmless

[@CarrollNick94]

Helen Keller has been dead for 50 years. 😂 I don't think this is a cancellable offense. Go back to Twitter for that

[@journeyfortwo5211]

@@CarrollNick94 Amen

[@traitxr]

lol.