• Welcome to Talking Time's third iteration! If you would like to register for an account, or have already registered but have not yet been confirmed, please read the following:

    1. The CAPTCHA key's answer is "Percy"
    2. Once you've completed the registration process please email us from the email you used for registration at percyreghelper@gmail.com and include the username you used for registration

    Once you have completed these steps, Moderation Staff will be able to get your account approved.

  • TT staff acknowledge that there is a backlog of new accounts that await confirmation.

    Unfortunately, we are putting new registrations on hold for a short time.

    We do not expect this delay to extend beyond the first of November 2020, and we ask you for your patience in this matter.

    ~TT Moderation Staff

Tequila!

I’m going to make some hot sauce soon. My brother suggested putting tequila in it. I’m intrigued by the suggestion but don’t know anything about tequila. In these COVID times anything I learn about tequila will have to be done at home, and I don’t want to go buy a bunch of expensive spirits if I can avoid it.

Anyone know anything about tequila and can offer any advice for how to cook with it?
 

Falselogic

Techno-Threadcromancer
(they/them)
I'm not a tequila expert but if you are going to cook with it I'd follow the same advice that they give for wine and oil. If you wouldn't drink/eat it on its own, don't cook with it.

Basically, that means go with mid shelf stuff. When it comes to types silver/blanco tequila is just the liquor, it's going to be slightly sweet and give the most agave taste. Reposado/Anejo are aged longer (Reposado is two months to a year, Anejo is I think at least a year but less than three or four) and so will have some woody/oaky flavors and a more mild sweetness.
 

Büge

Arm Candy
(she/her)
did anyone else hear the song by The Champs when they saw this thread

well, in case you didn't

 
Top