My experimental sauce was ghost peppers fermented with loads of apples. Turned out amazing, hot, and thick!
@craigbryant99253 жыл бұрын
Apples and peppers are great friends. I juice apples for cider and then use the pulp as a base for sweet chili sauce.
@marvinharms18913 жыл бұрын
My ghosts where really the boogie man! Flowers but noooo fruit 😔 I live in a subtropical zone but nothing! 2nd year now😠
@TIFFandDRETV3 жыл бұрын
Apples sounds interesting. Which type of Apple?
@ghiblinerd61962 жыл бұрын
Omg that’s probably amazing. Did you ferment the apples mixed in the the pepper or add it later?
@gailcewlroberts Жыл бұрын
Love the smoked pumpkin idea. Will def test that on the white South African variety. Harvest is in!!
@Mr_Fox_Hot_Sauce2 ай бұрын
I am in SA as well. How did it turn out?
@therayn03 жыл бұрын
This year I thought: Hmmm, chili and pumpkin, that would make a great sauce. Thank you for the great video, I am excited to try this out next year.
@jasonaliff80633 жыл бұрын
Absolutely awesome, I'm glad you found something cool to do with the Bourbon wood, I'm still using it and actually used some for one of my Thanksgiving Turkey's on the Big Green Egg.
@stevenholton4383 жыл бұрын
How was the sauce?
@mebesaturday3 жыл бұрын
OMG I would die for some wood like that. Ive been stuck in Vietnam since covid and started brewing my own alcohol. I miss the flavour of that soaked oak!
@cahitcengizkoksal3 жыл бұрын
Hello from Turkey. I love what you are doing and I am inspired from your videos. I just started fermented chilli sauce business. I hope will succeed like you. By the way the pepper you used in this sauce is I believe a Turkish pepper. Antep is the name of the city, acı means spicy and dolma is the name of the food that you make with it. I am flattered. Next time I hope you will be able to use another Turkish pepper named Samandağ. It is not a super-hot but it is the most spicy Turkish pepper. I would love to send you the seeds of this pepper.
@stevenholton4383 жыл бұрын
I wish you would send me but, of course, I dont have his credibility.
@hardyschlegel10483 жыл бұрын
I grew 4 plants of Garden salsa peppers, ended up with 3kg so I smoked them and added them to a piri piri ferment.I think its one of the best sauces I've ever made! Now I'm thinking about this sauce and have an idea for next year's pumpkins ! Thank you for the great videos!
@plutoswrath3 жыл бұрын
Stuffed peppers is one of my favorites for my smoker.
@vaazig3 жыл бұрын
I cold smoked some halal beef bacon for my Muslim brother in law yesterday, and I added provolone cheese into the mix. It's so good smoked and enjoyed the traditional way which is baked with tomatoes and usually oregano. Love your content.
@Cheburashka_4203 жыл бұрын
I love when you say "here"! You're my favorite youtuber
@PapaTonysPizza2 жыл бұрын
Ive just made a green chilli, lime and coriander. Didnt follow a recipe. Had a good idea from videos of how to do it. It has turned out awesome. So tasty and just the right heat.
@BrushesOfMagic10 ай бұрын
I’m currently fermenting jalapeños from my garden for my first sriracha sauce. I just ordered a sriracha from you that I’m excited to try. Last year I made a cayenne hot sauce similar to Frank’s, but way better, using cayenne peppers from my garden. I’ll be doing that this year as well.
@tonzcat41823 жыл бұрын
Comes at the right time! My garden is packed with different pumpkins
@ryansauder77013 жыл бұрын
I still have three ferments going. The first I finished the sauce for and I could taste that it was still "green". The sauce I finished was Fatalli only. Still fermenting are fatalli with fennel, chocolate bhutla and garlic, and fatalli and white bullet habanero with garlic and a little fennel (looking forward to this one). Already this is a much better year than the last time I tried fermenting sauce a few years back. I had absolutely no idea what I was doing and it was not good. I might have even added the vinegar before the fermentation if I remember right. Thanks for all the info on fermenting, should result in a great sauce, cant wait to try it!
@retrorocketuk3 жыл бұрын
Damn, so sad I missed this one. It looks so tasty!
@harleythompson79543 жыл бұрын
I have been trying sweet heat i have made blueberry scorpion pepper, peach scorpion and peach habenaro. They all turned out great 👍
@DonPandemoniac3 жыл бұрын
That looks ridiculously good, love the smoked element.
@gazellecarlson65433 жыл бұрын
pie pumkins are the sweetest they are small but best for pies
@joesallustio57482 ай бұрын
Consider getting a few small beakers for measurements, tall form are ideal for pH measurements. 50 and 100 ml are ideal
@Cheburashka_4203 жыл бұрын
Oh ya, I never like videos but I always try to remember to like yours.
@ChilliChump3 жыл бұрын
Thank you!
@stretchn-on11323 жыл бұрын
Thanks for another excellent video with subtle yet important tips, e.g. fermentation with little Lactobacillus availability. Last year struggled with the mash due to too much headroom (thx for vinegar spray tip). This year's Louisiana style did a mash starter and now fermenting main mash from ex-frozen peppers, both steps using the small batch vacuum bag approach. Experiment is after fermentation, adding vinegar & garlic powder, stirplate, sieving, then add a bit of dried herbs into the bottles and let it mature for a while to check out different flavour profiles. 1x Thyme, 1x Rosemary and 1x Rosemary+Thyme. Stay spicy :)
@edthatsme8583 жыл бұрын
Interesting sauce, sounds good. Fun episode
@johnsolan30073 жыл бұрын
Last year I Smoked about 5 pounds/2kilos of tobaccos and made an incredible hot sauce with that. This year I made a smoked , red jalepino hot sauce which is my best ever. My wife says I need an intervention. I’m up to 4 smokers. If you would like to try them (and you would) let me know. I’d be happy to send you some. From a rugger in New Jersey.
@Chuycabra3 жыл бұрын
That would go amazing in a risotto with any pork and a nice rocket salad with a citrus dressing!
@Moondog-wc4vm3 жыл бұрын
mmmmmmm smashing pumpkins and also love and rockets.Oh and BTW the food element sounds just what I would like ;-)
@murdog043 жыл бұрын
I would love to give this a try. Hopefully you will make some more sometime in the future. I was not quick enough to order one. Another awesome video Shaun! Thanks for all you do. Happy Holidays - Shane
@ChilliChump3 жыл бұрын
Thanks Shane! Happy holidays to you too. Thank you for watching the livestream tonight too!
@deanework5873 жыл бұрын
I grew ghost peppers this year and came across a bourbon, brown sugar and maraschino cherry recipe. Marinade the cherries and peppers in the bourbon then add the rest of the ingredients and cook to remove the alcohol. Turns into a glaze. Thinking it would be good on some smoked baby backs or grilled chicken. Maybe a jam would be good, too. Most people seem okay with the heat. But still working on the recipe.
@yannisconstantinides77673 жыл бұрын
Holy crap that looks amazing
@Galactis13 жыл бұрын
Wait what? Smoked Pumpkin Hot sauce. Now this sounds really interesting. I except something with a strong pumpkin flavor and some spice but, not super hot. A bit yes, and a little finishing sweetness in the end. I'd do it.
@jacksonreid33593 жыл бұрын
That’s a great looking sauce I’m thinking about growing some of the anteps next year so I might have to make that
@Cheburashka_4203 жыл бұрын
One last comment lol. I was wondering if you could try and grow some black pearl peppers and do a video about them. They are an ornamental but they have spice and I can't find any decent videos on them. You're the pepper master. Thanks.
@ChilliChump3 жыл бұрын
I will see if I can get hold of some seeds.
@Cheburashka_4203 жыл бұрын
@@ChilliChump awesome man, I appreciate it.
@jamesbrandon8520 Жыл бұрын
I can only grow a garden every couple of years because the grasshoppers are like a plague and unstable, but the hottest peppers I’ve been able to grow so far are habaneros and I have not tried fermenting before I am going to try it but my favorite so far is habanero and pineapple, I’ve heard that habanero and mango is pretty good also
@gailcewlroberts Жыл бұрын
Where do you live James?
@jamesbrandon8520 Жыл бұрын
@@gailcewlroberts in West Texas in the middle of nowhere with all farmland and Cattle crops growing all around me for miles
@bentgenetics86233 жыл бұрын
Damn. You make it look so good.
@BearMeat4Dinner2 жыл бұрын
wow! I used to deal with that company- years ago
@kevinmosgo54923 жыл бұрын
I made a really nice 7 pot yellow habanero sauce. Lots of garlic, and a touch of apple. Mango habanero is I mostly see people do. The apple worked really well though. So much variety to apples too. The one I used was a sweet red apple. I going to keep experimenting with different apples. My wife doesn't like the really hot sauces. So there's a sour apple serrano sauce in her future. She loves the mild ones that I make. Dabble with some apple CC!
@craigbryant99253 жыл бұрын
I've been considering doing a smoked butternut and habanero with cinnamon and sugar so this is very much along the lines of that with a bit more complexity than mine. My favorite this year was a braaied pineapple, ginger and jalapeño sauce. The jalapeños have been surprisingly hot this year so it has a nice little bit of spice but not at all overpowering.
@linaso97393 жыл бұрын
Eager to taste the sauce. I have never made smoked one, since I don't have a smoker. Perhaps using smoked salt instead of smoking peppers would give similar result. My best sauce of this year is from fermented Bahamian Goat and dried apricot.
@agentham3 жыл бұрын
What an interesting way to dispose of Halloween pumpkins. Might have to give this a go next year. Keep up the great work Shaun!
@jasonaliff80633 жыл бұрын
Keep in mind you should probably use a fresh pumpkin.
@jackdoud3 жыл бұрын
I did a Ghost fermentation this year that I then added a Vanilla/Fig glaze sauce and some 5 Spice to that came out really interesting. Sweet, but with the long ghost burn.
@DarnWhippets3 жыл бұрын
I have 3 vacuum ferments going. A aci crystal and garlic, a green jalapeno, and a sriracha style with a ton of garlic. Been in the ferminator for near 2 weeks now.
@ChilliChump3 жыл бұрын
Nice! Keep an eye on the unripe jalapenos, they can oftentimes not ferment properly due to lack of sugars. Just give the pH a test at the end to see
@daybreakmixer19522 жыл бұрын
👍Really great video, i like pumpkin myself and i love gourme food, a scoville heat scale would be great to have. If you have any link for it would be helpful that you recommend. Keep up the good work, it gives great joy for food making. 👍
@gruff773 жыл бұрын
Hi ChilliChump. This sauce looks amazing! I have experimented this year and made a sweet Yellow Reaper sauce, roasted yellow bell peppers, roasted garlic and pineapple juice! Its really nice.
@ChilliChump3 жыл бұрын
Sounds tasty Glen! How was the heat?
@gruff773 жыл бұрын
@@ChilliChump Its quite hot and the heat really builds up, however the sweetness helps to off set it a little. Really tasty.
@marjoriethistlewaite27273 жыл бұрын
This looks and sounds delicious! Wonderful video 😁🎃
@davidfrana27533 жыл бұрын
!Happy holidays
@Galactis13 жыл бұрын
You have a fantastic channel here buddy.
@ChilliChump3 жыл бұрын
Thank you Ryan
@free6353 жыл бұрын
Yeah need to harvest my Jalapenos almost had some last week from the shop because wanted to leave myne abit longer and afterwards checked myne again looked like gaints against the ones from the store. Edit bought some Mad Hatters today since i like the look of the chilli
@maplesyrup763 жыл бұрын
Sadly finished your black garlic hot sauce, I loved it. Hoping that you do another heavy garlic one again for your shop. I'll get a big bottle next time.
@ChilliChump3 жыл бұрын
I will for sure David. Some big plans for that actually!
@madcraic32833 жыл бұрын
Love your videos Shaun!
@somethingboutgardening95323 жыл бұрын
I make smoked chipotle mayo / sauce , it's the best !! It would be interesting to see you make smoked chipotle/smoked peri peri hot sauce ,that is something that I'd love to try.
@Frenzgyn3 жыл бұрын
Cool! Crap I ate the last pumpkin of this season (not good for pumpkins, I must say) three days ago :D. Always cooked them with hot peppers for whatever dish, never thought of fermenting them with peppers! It should've been so obvious! I'll take notes and try something similar next years, I am probably trying one last batch with the last ripe aji largo rocotos and a bunch of not perfectly ripe tabascos and then I'm done with this season, I'll lurk again in your videos to find inspiration on what else I could add in.
@metafuel2 жыл бұрын
I missed the name of the large beautiful looking chilies added to the mix. The ones that look like sweet peppers. if anyone knows I'd be very grateful thank you. They will make a great addition to my chili collection. Thank you. Edit: Not to worry the name was mentioned later. Thank you. Antep Aci Dolma - they look fantastic.
@ChilliChump2 жыл бұрын
Here you go....some more info about them kzbin.info/www/bejne/eXWzq6WNbs-ta5o
@andyagnew1235 Жыл бұрын
Roast those pumpkin seeds! They're delicious!
@HalHelms3 жыл бұрын
Do you have any rules or methods to determine ingredient proportions when developing a new sauce such as this one?
@ChilliChump3 жыл бұрын
I spoke about this in a recent sauce video. I do a lot of iterations of sauce starting with a base idea. I will adjust each version, considering what's missing etc.. I have a good understanding of what chillies, flavours, spices etc work well together...so it helps with getting a good start. A few sauces I only need to do a couple iterations...others can take up to 20 revisions to get right. It can be seriously time consuming especially when fermenting too (even that I do at different fermenting temperatures, length of fermentation, salt content, etc. to get the flavour profile I want to start with)
@Chuycabra3 жыл бұрын
@@ChilliChump I think it needs to be Chef Chillichump now! 😂 I love the passion you have and put into all that you do!
@juanvanniekerk82323 жыл бұрын
I made a mint, blueberry, ginger and peri peri sauce. It did'nt turn out the way I thought it should. Maybe you can give it a bash.
@themightymustache693 жыл бұрын
Awesome recipe
@Billbobaker3 жыл бұрын
Looks fantastic...
@robertionescu-cralea7323 жыл бұрын
Have you tried making a sauce out of oven baked peppers? I did make a sauce using 30 days fermented peppers that i cooked afterwards in the oven for 15 minutes at 170 celsius and i really love the taste!
@danteloparco67083 жыл бұрын
I started making hot sauce just recently, I made a garlic habanero sauce where I used both fried and fresh garlic to really get those flavors shining through. Great for making spicy Mayo or on chicken. My next sauce was a ghost pepper sauce with some chipotle pepper for smokiness and lemon for some sharpness. That one is my dads favorite and I quite enjoy it as well!
@danteloparco67083 жыл бұрын
Dang it, this video has been up for an hour and I still couldn’t buy that sauce lol
@clovenbeast51833 жыл бұрын
I like putting a little bit of Hennessy in my sauce
@davidfrana27533 жыл бұрын
I made a beet and superhot sauce that was I really didn't like. One of my best had roasted onion in it.
@gapey3 жыл бұрын
Never thought of putting pumpkin in hot sauce. I'm gonna have to try that next year. Why can't you put that back in the bowl if your bowl is clean/sanitized and your ph meter should also be clean/sanitized right? My first smoked hot sauce is still fermenting. I smoked tomatillos in it and added green peppers. I haven't decided how long I'll ferment it but it's been going for a good few months already.
@Chuycabra3 жыл бұрын
It's mostly a better safe than sorry thing, and you know we're going to use some as soon as it's done anyway! You're tomatillo sauce sounds delicious btw!
@lawrence1420023 жыл бұрын
I can't actually try this one because I'm deathly allergic to pumpkin, but it was fun to watch anyway.
@Arctan952 жыл бұрын
I'd be very interested to know what situations you'd use this hot sauce - lots of warm wintery spices and flavour profiles going on there! Edit: Ahh you just explained in the vid hah!
@DirkPlante3 жыл бұрын
I am making a peach atchar tomorrow. Any nice ideas with spice? Got pepper, turmeric, hot curry, pepper, ginger, mustard seeds, coriander seeds, chillies... etc... lots of peaches not quite good enough for the shops. Good enough for me, free! Pigs are getting fat on these beautiful peaches...
@ChilliChump3 жыл бұрын
Coriander and ginger would be great. And if you can get hold of some, add in cumin too
@timewave020123 жыл бұрын
I've previously suggested increasing price, and ChilliChump rejected the idea. What I'm going to suggest instead is a two-tier system. Sell most of the product at a low price where it sells out almost immediately, but also offer some bottles at a much higher price for people who can afford it and are interested in supporting the channel that way. Maybe sign and number the bottles as collectables.
@ChilliChump3 жыл бұрын
That idea may work, two tiers. I want to be as fair as i can with pricing.
@stropheum3 жыл бұрын
Already sold out? I guess I'll have to make it myself. What do you think about fermenting with those oak spirals used for bottle aging spirits?
@carbo193 жыл бұрын
Would be tasty on roast port loin
@jimhribnak26713 жыл бұрын
That sauce sounds delicious. Any plans on a smoked superhot sauce? :) i be right right there for my bottle :)
@Rusty_stuff10 ай бұрын
Hi, Love your videos and I’ve started fermenting my homegrown peppers with much help from your channel. I have a question about the length of fermentation. I see you fermenting anywhere from 2 weeks to 6 months and more. So what determines the length of fermentation and why? Is it like whiskey (the longer the fermentation the better) or is there something more scientific to it? Thanks in advance for your help!
@ChilliChump10 ай бұрын
Hi there, I'm glad you are enjoying my content! Thank you for watching! Here are a couple of my videos which should help you out Minimum ferment time kzbin.info/www/bejne/jIvXaIOPbaqGnZY Maximum ferment time kzbin.info/www/bejne/bKjHnImHf8eBrbM
@hannesblack14643 жыл бұрын
Thanks for this - it looks great. I started my batch tonight but used butternut and loads of Scotch Bonnet (all I could find) while smoking some pulled pork. Question - how did you bottle this post fermentation to avoid burst bottles or is keeping it in fridge sufficient?
@ChilliChump3 жыл бұрын
If you ferment thoroughly enough then no further fermentation will take place (getting the pH lower than 3.4). Alternatively, heat the sauce up to 65' C for 10 minutes. That will kill the fermentation too
@TIFFandDRETV3 жыл бұрын
Does heating it up to stop the ferment change the flavor of the final product? Thanks as always.
@ChilliChump3 жыл бұрын
Yes, heating will kill the lactobacillus and stop the fermentation. However that will also change the flavour if you aren't careful.
@TIFFandDRETV3 жыл бұрын
@@ChilliChump gotcha. Thanks
@pillowbiest3 жыл бұрын
Could you tell me where you get your bottles and the plastic to seal them from? I have searched all over and have only found wider whiskey bottles :(
@erikhartwig63663 жыл бұрын
im actually surprised you didn't mention the clove flavor. It looked like you put a lot in and clove tends to over power I made a green Nando's style sauce with Jalapenos & Hungarian Wax. I am always surprised how Jalapeno's tend to get hotter when they ferment. Next time i want to try it with lime instead of lemon
@ChilliChump3 жыл бұрын
The cloves didn't overpower it thankfully! Be interesting to hear the feedback though. For your nandos sauce, did you have a look at my recipe?
@lerzhaba693 жыл бұрын
Ordered one 👌💪🥰
@MrWolfgang23 жыл бұрын
Gutted the sauce is gone. Keep up the vids 👍
@ChilliChump3 жыл бұрын
I will be giving away a bottle during my livestream this coming Sunday!
@MrWolfgang23 жыл бұрын
@@ChilliChumpI'll see you there CC! What time? If it notifies me no need to reply
@ChilliChump3 жыл бұрын
@@MrWolfgang2 here is the link! kzbin.info/www/bejne/rpjHoKhraZiXl7c
@MrWolfgang23 жыл бұрын
@@ChilliChump top man
@isaiahlynch41132 жыл бұрын
Is it fine to use plastic container for fermenting?
@ChilliChump2 жыл бұрын
Yes, make sure it is free from BPA and is food safe
@neel999883 жыл бұрын
Lovely m8
@whippy893 жыл бұрын
That's a great use for pumpkin, and smoking it too! I bet that tastes lovely... I find it so difficult to find Antep Aci Dolma seeds, I've searched online for the past couple of years and never find a site that has them in stock. Any recommendations on where to get hold of some seeds?
@ChilliChump3 жыл бұрын
I just had a look at a few places I normally use, and they are out of stock. Sorry! I have a coulle still available on my Patreon seed tier.
@whippy893 жыл бұрын
@@ChilliChump Yeah they seem quite hard to come by. I shall definitely check out your Patreon, thanks for the info! :)
@mrbulkerman3 жыл бұрын
Do you have any plans to make a hotter chilli salt? I’ve just ordered my 2nd tub of nyami salt which is nice but very subtle, i’d like something with a bit more kick....
@ChilliChump3 жыл бұрын
Funny you should mention it...but yes I do have one planned. It will be on the extreme side!
@mrbulkerman3 жыл бұрын
I was hoping you were going to say that 👍
@marvinharms18913 жыл бұрын
Why don't you try fermenting in an oak barrel🤔
@loopmonkey83793 жыл бұрын
Why does it say "*May contain traces of nuts* in your your ingredients for the sauce?
@ChilliChump3 жыл бұрын
Because of allergens. There may be trace of nuts in my prep area from previous spice preparations etc. The likelihood of there actually being any nuts trace is minimal...but has to be included as part of a legal requirement
@killeromelets3 жыл бұрын
Hi! I've been watching a few of your videos to try and figure it out, but I can't so thought to just ask a quick question (I'm currently making my first hot sauce!). Do you make a salt brine based on water weight, or water + peppers weight? For the batch I'm making, I'm going water only, so hope that's enough! Thanks in advance, and love your channel!
@ChilliChump3 жыл бұрын
Hi Danny! Welcome to my channel! When doing a brine fermentation, you only add salt to the weight of the water, don't include the weight of the peppers etc. So for a 3% brine, add 30g salt to 1000g water (1 litre). Use what you need of the brine to cover over the peppers.
@killeromelets3 жыл бұрын
@@ChilliChump OMG! WOW! I can't believe you even replied to me, let alone so quickly! YOU'RE THE MAN!!! OK great -- that's exactly what I did! I'm starting to only do brine fermentations, so I'll go by this rule moving forward. Other people say other things, but I'm gonna trust you -- the ChilliCHAMP!
@ChilliChump3 жыл бұрын
No problem! Happy to help when I can. I hope you enjoy the rest of my videos! Brine fermentations are pretty great. I talk about them compared to mash fermentations in this video. kzbin.info/www/bejne/Z3rco6l-YqyYrs0 I still do quite a few brine fermentations myself.
@killeromelets3 жыл бұрын
@@ChilliChump oh yeah, i really do enjoy a lot of your videos! i already got my wife promising me that when we get a house, i "get the garage" and i'm gonna build a Ferminator of my very own! Thanks for sharing that video -- gonna watch it tonight!
@killeromelets3 жыл бұрын
@chillichump Hi - I actually have another question for you, if you don't mind. I'm making the two types of sauces I had mentioned earlier, and both have a white substance at the bottom of the jars. I suspect this is kahm yeast, but from what I've researched kahm yeast appears at the top of the brine. i'll avoid it as best I can, and i know it's not mold, but want to know what you think it is, or if i should just throw away the jars all together. they've been fermenting 7 days - I wanted to do closer to 21, but at this rate I feel like the white substance will get even bigger. thanks in advance!
@maltesephil3 жыл бұрын
most of my chili plants were destroyed by a brutal storm in summer :(
@diallohassatou38223 жыл бұрын
For how long can i store it after bottle
@ChilliChump3 жыл бұрын
If you bottle and fermented correctly, then at least a year on the shelf
@diallohassatou38223 жыл бұрын
@@ChilliChump thank you
@butzmn71903 жыл бұрын
You could publish a video now that was meant for Easter and I wouldn't care. As long as it's your usual quality you won't hear complaints. Unpopular opinion: I just don't get why people like smoked stuff. Very few products will actually improve because of that.
@ChilliChump3 жыл бұрын
Thank you mate. Smoking has its place...I think too often people overdo it!
@redsbbwandbbq3 жыл бұрын
roasted pumpkin seed
@delta9vdp3 жыл бұрын
Be nice to your pH meter and put one or two drops of water in the cap when in storage.
@ChilliChump3 жыл бұрын
I use storage solution ( geni.us/phstorage ). I do a proper clean and service after I finish filming.
@delta9vdp3 жыл бұрын
@@ChilliChump Even better. It's important to keep the glass membrane conditioned otherwise it will be irreversible damaged and the measurements will be incorrect.
@linaso97393 жыл бұрын
@@delta9vdp Not sure about the damage. Last year I kept it dry since I didn't know how to keep it properly. It did't get damaged. Still works. Of course, now I keep it properly :)
@delta9vdp3 жыл бұрын
@@linaso9739 You lucky you. Be sure to calibrate before you measure and better use 3 different calibration solutions (pH4, 7 and 10) use the pH4 and 10 for the calibration and check with the pH7. I've had experiments go completely wrong because I was sure my meter was correct. It is possible to revive a dried out sensor but succes is not guaranteed.
@linaso97393 жыл бұрын
@@delta9vdp I have calibrated it and it works perfectly. Instruction tells that if you kept it dry, you need to put it into water for a few hours and recalibrate.
@DarnWhippets3 жыл бұрын
Wow sold out within an hour XD
@madcraic32833 жыл бұрын
Dang 1 hour and the sauce is gone.:-( Shaun you should thng about wearing thin work gloves, your hands apear at times worse for the wear!;)
@ChilliChump3 жыл бұрын
I have a skin condition...stress related. Not a lot I can do about it unfortunately!
@madcraic32833 жыл бұрын
@@ChilliChump Sorry to hear that, that explains it. I was kinda thinking of little accidents. Being a chef , i know all about them.
@garybrooks27533 жыл бұрын
👍👍👍. ✌️😎
@51rwyatt3 жыл бұрын
Go to 16:59 for those who just want to see the suffering
@NoneYaBiz5 Жыл бұрын
The box has "no Value" on it. I beg to differ!!!
@joshuahopkin27853 жыл бұрын
4 hours and sold out. Heartbroken
@depp6573 жыл бұрын
you aware you be turning into a darth vader?
@ChilliChump3 жыл бұрын
That's a first...why am I turning into Darth Vader?
@depp6573 жыл бұрын
@@ChilliChump 14:34 darth getting his ph-saber ready. all black appareal. if them chillies get any hotter i wouldnt be surprised to see a black helmet
@IamWeasel83 жыл бұрын
2020 had way more bad surprises than a pumpkin sauce in december. Yesterday Adolf Hitler got elected in namibia, just as an example....
@DirkPlante3 жыл бұрын
Fok!
@DirkPlante3 жыл бұрын
Wat nog? Strange times...
@antonk273 жыл бұрын
🍌 hot sauce! Heheheh
@Bob_Meier3 жыл бұрын
No fun to watch much to much commercials… it is more a commercials show with a little bit video…. thumbs down… 👎👎👎👎
@ChilliChump3 жыл бұрын
Just had a look, and you are right! KZbin added 7 mid-stream adverts! This gets added automatically by KZbin. I have now manually removed the majority of them.