<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Recipes on brtkwr.com</title><link>https://brtkwr.com/tags/recipes/</link><description>Recent content in Recipes on brtkwr.com</description><generator>Hugo</generator><language>en</language><lastBuildDate>Thu, 09 Apr 2026 21:00:00 +0100</lastBuildDate><atom:link href="https://brtkwr.com/tags/recipes/index.xml" rel="self" type="application/rss+xml"/><item><title>Making hot sauce is more engineering than cooking</title><link>https://brtkwr.com/posts/2026-04-09-making-hot-sauce-is-more-engineering-than-cooking/</link><pubDate>Thu, 09 Apr 2026 21:00:00 +0100</pubDate><guid>https://brtkwr.com/posts/2026-04-09-making-hot-sauce-is-more-engineering-than-cooking/</guid><description>&lt;p>&lt;strong>TL;DR&lt;/strong> — I did a hot sauce making course at &lt;a href="https://eastonchilli.com/" class="external-link" target="_blank" rel="noopener">Easton Chilli&lt;/a> in Bristol. Came home with eight bottles and a new appreciation for the art and science behind it.&lt;/p>
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&lt;p>I like hot sauce. I go through bottles faster than I&amp;rsquo;d care to admit, but making my own had never crossed my mind. My partner got me an &lt;a href="https://eastonchilli.com/" class="external-link" target="_blank" rel="noopener">Easton Chilli&lt;/a> course for Christmas. It got rescheduled once, then I sat on it for months before booking. Four months later, I finally went.&lt;/p></description></item></channel></rss>