― django (django), Saturday, 12 July 2003 22:05 (twenty years ago) link
― estela (estela), Saturday, 12 July 2003 22:26 (twenty years ago) link
― Matt (Matt), Saturday, 12 July 2003 22:37 (twenty years ago) link
― Sean (Sean), Sunday, 13 July 2003 03:31 (twenty years ago) link
I forgot a sauce I bought today at this odd little grocery -- Lemon something something Peri-Peri. Looks good, for cooking with if not so much as a condiment. Has xanthan gum in it, though :/
(And just as I start to eat the burrito, Olivia NEwton-John's version of "Ring of Fire" starts up...)
― Tep (ktepi), Sunday, 13 July 2003 03:35 (twenty years ago) link
― Sean (Sean), Sunday, 13 July 2003 03:37 (twenty years ago) link
("... and it burns, burns, burns ...")
Actually, anti-confession time: I have never once -- not from Taco Bell, not from "what are these 'Scotch bonnet' things, anyway? Well, I suppose I'll put a bowlful in the chili to find out," not from burritos of questionable pedigree, not from undergraduate experiments gone awry -- had that particular problem.
― Tep (ktepi), Sunday, 13 July 2003 03:39 (twenty years ago) link
― luna (luna.c), Sunday, 13 July 2003 03:45 (twenty years ago) link
Also, try that Toad-Sweat (sweet habanero syrup/sauce) stuff on ice cream. It's WEIRD.
― Helltime Producto (Pavlik), Sunday, 13 July 2003 03:58 (twenty years ago) link
I've made hot sauces since, just not that way. Pureed pickled peppers or chipotles, vinegar as needed, roasted garlic, and so on. Comes out thicker, but it's tasty enough (and usually very strong).
― Tep (ktepi), Sunday, 13 July 2003 04:04 (twenty years ago) link
― Helltime Producto (Pavlik), Sunday, 13 July 2003 04:43 (twenty years ago) link
(There's no hot sauce in the minestrone ... oh! But one of the Cheap Cooking Things I used to do with the ex was roasted a bulb of garlic and just cover it in Tabasco. Bam, you got dip, or sauce, or whatever.)
― Tep (ktepi), Sunday, 13 July 2003 04:45 (twenty years ago) link
― jewelly (jewelly), Sunday, 13 July 2003 05:02 (twenty years ago) link
― Tep (ktepi), Sunday, 13 July 2003 05:12 (twenty years ago) link
― django (django), Sunday, 13 July 2003 05:16 (twenty years ago) link
― adam (adam), Sunday, 13 July 2003 05:24 (twenty years ago) link
― Tep (ktepi), Sunday, 13 July 2003 05:46 (twenty years ago) link
― rat, Monday, 14 July 2003 00:22 (twenty years ago) link
http://www.peppersofkeywest.com/images/product_images/psychosoy2.jpg
habanero soy sauce
this is seriously the greatest product of all time
― Whiney G. Weingarten (J0hn D.), Saturday, 28 February 2009 22:48 (fifteen years ago) link
wow really?
― f f murray abraham (G00blar), Saturday, 28 February 2009 23:24 (fifteen years ago) link
soy psycho
― its gotta be HOOSy para steen (BIG HOOS aka the steendriver), Saturday, 28 February 2009 23:27 (fifteen years ago) link
they never sell shit like this in london :(
― just sayin, Saturday, 28 February 2009 23:34 (fifteen years ago) link
Man, Tep had terrible taste in hot sauce (except for Sriracha).
― if you don't stan for something, you will fall for anything (roxymuzak), Saturday, 28 February 2009 23:38 (fifteen years ago) link
I like that Rhino Peri-Peri shit, too.
http://farm3.static.flickr.com/2069/2173100189_d797eec488.jpg
― -:¦:-•(¯'•omg•'¯)•-:¦:- (dan m), Saturday, 28 February 2009 23:43 (fifteen years ago) link
no
― sleeve, Sunday, 1 March 2009 00:06 (fifteen years ago) link
hahaha
― if you don't stan for something, you will fall for anything (roxymuzak), Sunday, 1 March 2009 00:15 (fifteen years ago) link
the other day i dipped a banana in some sriracha it was a shocking treat
― its gotta be HOOSy para steen (BIG HOOS aka the steendriver), Sunday, 1 March 2009 00:27 (fifteen years ago) link
you've become like me with sriracha -- a strict "why not" policy
― if you don't stan for something, you will fall for anything (roxymuzak), Sunday, 1 March 2009 00:29 (fifteen years ago) link
http://foodjunta.files.wordpress.com/2008/03/sriracha.jpg
― cozwn, Sunday, 1 March 2009 00:31 (fifteen years ago) link
yes, that's a photo of it
― if you don't stan for something, you will fall for anything (roxymuzak), Sunday, 1 March 2009 00:32 (fifteen years ago) link
good work
― its gotta be HOOSy para steen (BIG HOOS aka the steendriver), Sunday, 1 March 2009 00:33 (fifteen years ago) link
srireach & destroy
http://jessicam.files.wordpress.com/2008/12/sriracha.jpg
― cozwn, Sunday, 1 March 2009 00:34 (fifteen years ago) link
rox/hoos mindmeld snarking on dude posting sriracha.jpg is some k.i.neg shit
― and what, Sunday, 1 March 2009 00:34 (fifteen years ago) link
we're having a bad week
― if you don't stan for something, you will fall for anything (roxymuzak), Sunday, 1 March 2009 00:35 (fifteen years ago) link
k.i.neg boy pato
― and what, Sunday, 1 March 2009 00:35 (fifteen years ago) link
</3
― its gotta be HOOSy para steen (BIG HOOS aka the steendriver), Sunday, 1 March 2009 00:37 (fifteen years ago) link
― its gotta be HOOSy para steen (BIG HOOS aka the steendriver),
lol that's showing good initiative. First time I had sriracha and peanut butter was awesome, so I am imagining a peanut butter, banana, sriracha sandwich.
Sriracha is kind of scary because eventually you won't find food appetizing without it.
― swedes put dill on fields of salmon (fields of salmon), Sunday, 1 March 2009 03:27 (fifteen years ago) link
totally true, even though it loses its initial ZING
― if you don't stan for something, you will fall for anything (roxymuzak), Sunday, 1 March 2009 03:31 (fifteen years ago) link
<img src="http://www.melindas.com/bottles/xxxxhot.jpg"> A Belizean style hot sauce, habaneros for heat, carrots and mangos for sweetness, key lime juice for acidity. Available by the gallon, which I've bought for friends.
Pretty comparable to the original, Marie Sharpe's:<img src="http://www.drchilepepper.com/acatalog/hot.jpg">
which is consistently rated among the top hot sauces on the planet by critics who collect hundreds of the things.
― derelict, Sunday, 1 March 2009 03:57 (fifteen years ago) link
Now with BBcode:
http://www.melindas.com/bottles/xxxxhot.jpg A Belizean style hot sauce, habaneros for heat, carrots and mangos for sweetness, key lime juice for acidity. Available by the gallon, which I've bought for friends.
Pretty comparable to the original, Marie Sharpe's:http://www.drchilepepper.com/acatalog/hot.jpg
Oh, on the Sriracha front:
― derelict, Sunday, 1 March 2009 04:04 (fifteen years ago) link
Enjoying this a lot lately:
http://img338.imageshack.us/img338/7425/imageuploadimage.jpg
― plenty chong (libcrypt), Thursday, 19 March 2009 19:56 (fifteen years ago) link
chumps don't like valentina
― -:¦:-•(¯'•omg•'¯)•-:¦:- (dan m), Thursday, 19 March 2009 20:04 (fifteen years ago) link
can't handle hot sauce, even before reflux issues. masochists!
― Past a Diving Jeter (Dr Morbius), Thursday, 19 March 2009 20:18 (fifteen years ago) link
i don't really consider pickapeppa hot sauce, but it is good shit. the kind of sauce where i'll crave a steak as a delivery mechanism for pickapeppa.
― The Lost Boys Buff Guy Playing Sax (rockapads), Thursday, 19 March 2009 20:22 (fifteen years ago) link
I'm a fan of many of the aforementioned sauces, particularly Melinda's, Yucatan, Iguana, etc.
But for my $$, there's a local sauce in Portland called Secret Aardvark that is a mind (and mouth) blower:
http://c2.ac-images.myspacecdn.com/images02/63/l_be85d9b805cc447ca38c9b60a4705f81.jpg
myspace.com/secretaardvark
I don't know if you can order it. I buy bottles at local restaurants. Yum!
― Nate Carson, Thursday, 19 March 2009 21:32 (fifteen years ago) link
just got hip to Sriracha, it's gone on almost every hot dish i've eaten in the last month. never liked pickapeppa. love red rooster (probably like it for the saltiness more than the spiciness)
― peace pipe to youur lips (tremendoid), Thursday, 19 March 2009 21:35 (fifteen years ago) link
I recently saw a bottle of "mild" Sriracha that has a Unicorn on it instead of a Cock? Can't find an image but it was nice and tangy.
― Nate Carson, Thursday, 19 March 2009 21:37 (fifteen years ago) link
are you concerned that it's going to go bad?
― Suggest Banshee (Hadrian VIII), Friday, 10 January 2020 23:44 (four years ago) link
you have always otherwise struck me as perfectly sance, non-demonic person
― Suggest Banshee (Hadrian VIII), Friday, 10 January 2020 23:45 (four years ago) link
SANE
on the soy sauce bottles it says after opening: refrigerate and use within blah blah.. I always thought that was crap.
― calzino, Friday, 10 January 2020 23:48 (four years ago) link
I didn't say this earlier, but I avoid habanero-based hot sauces. There is something astringent about that pepper, it tastes poisonous instead of delicious.
― flamboyant goon tie included, Friday, 10 January 2020 23:48 (four years ago) link
The combination of Tabasco and cheddar cheese (on nachos, for example) is pretty divine imo
― flamboyant goon tie included, Friday, 10 January 2020 23:49 (four years ago) link
I guess i just automatically put condiments in the fridge at home to keep everything in the same place. All my hot sauces are in the door with all the mustard.
Soy sauce, if you grew up in an asian household it's a huge ass jug of soy sauce that is never in the fridge.
― Yerac, Saturday, 11 January 2020 00:09 (four years ago) link
I have never refrigerated soy sauce either, that would seem equally wrong.
― Suggest Banshee (Hadrian VIII), Saturday, 11 January 2020 02:50 (four years ago) link
where do you all store your opened bottles of hot sauce? In a cupboard?
I also haven't lived in a place with central ac since maybe around college. So the kitchen will get super hot in the summer. My rental with the suspicious chipotle tabasco has central ac but we turned it off and leave the terrace doors open all day. It's mostly tropical here so I wouldn't leave any food out for multiple days (bugs). The soy sauce is in a cupboard here though.
― Yerac, Saturday, 11 January 2020 04:57 (four years ago) link
i put frank's on everything. sometimes the simplest is the best
― ciderpress, Saturday, 11 January 2020 15:03 (four years ago) link
I have some encona west indian hot pepper sauce at the back of my fridge I'd forgotten about. Yes I keep them in my fridge as well! But doesn't that mean they retain their potency and flavour for longer? I don't know the science behind that theory, but it seems to make sense! Also nothing wrong with putting cold hot sauce on food that is piping hot or getting grilled anyway, surely?
― calzino, Saturday, 11 January 2020 15:55 (four years ago) link
xxp yes in a cupboard, on a dedicated shelf with soy sauces and vinegars and harissa etc.
In my experience this has no bearing on potency/flavor retention..,these things are so locked in by acids and salt. Hot sauce does seem to me thinner and more absoptive/"penetrative" to food at room temp than when cold.
I guess for cooking the temp doesn't matter but as a table condiment at the table I just don't like putting cold liquid on hot food.
― Suggest Banshee (Hadrian VIII), Saturday, 11 January 2020 16:18 (four years ago) link
hot sauces we eat the most are chopped jalapenos in white vinegar, prik nam pla, and trader joe's jalapeno sauce. Keep them all in the fridge. I wonder how much heat is required for a vinaigrette to be considered a hot sauce.
― Robert Corwen (Sufjan Grafton), Saturday, 11 January 2020 16:37 (four years ago) link
the chunkier the hot sauce the more likely I want it to be in the fridge. I put harissa and chili garlic in the fridge. But I also can't be bothered looking at the contents of all the small batch new hot sauces to figure it out.
I don't mind putting cold hot sauce on hot food. it's usually with guac or a cold veg or a raw fish thing. Or for my eggs I have to usually wait for the eggs to cool off a bit anyway.
― Yerac, Saturday, 11 January 2020 18:17 (four years ago) link
My brother brought me back a couple of bottles of Lombok Kuning from Makassar, Indonesia. It works pretty well in places where I would use Yucateco - a similar heat level.
― o. nate, Sunday, 12 January 2020 03:17 (four years ago) link
I forgot about Melinda’s Naga Jolokia. This is the go-to for when I want to actually sweat
― El Tomboto, Sunday, 12 January 2020 22:45 (four years ago) link
bought some kimchi-based hot sauce and it's salty but I really like it. Also bought some gochujang, it's really good
― Dan S, Sunday, 19 January 2020 05:24 (four years ago) link
just had a lazy improvised fryup with onions, garlic, green bell peppers and chestnut mushrooms, cabbage and some Encona hot pepper sauce. i'm not joking it was the fucking biz!
― calzino, Tuesday, 7 July 2020 01:07 (three years ago) link
going to do the same tomorrow with some egg fried rice on the side for dinner.
― calzino, Tuesday, 7 July 2020 01:10 (three years ago) link
made my own
seems pretty good !
― ||||||||, Friday, 17 July 2020 10:40 (three years ago) link
was pretty easy too - takes a bit of time fermenting the peppers but after that was a piece of piss
― ||||||||, Friday, 17 July 2020 10:41 (three years ago) link
the encona extra hot is very good, not taken with regular encona though.
― Anti-Cop Ponceortium (Camaraderie at Arms Length), Friday, 17 July 2020 10:50 (three years ago) link
The Rancho Gordo Rio Fuego is really good. Not insanely hot, but a ton of depth.
― Tōne Locatelli Romano (PBKR), Friday, 17 July 2020 13:06 (three years ago) link
Ordered some stuff from Heatonist (store that is connected with Hot Ones youtube show) and holy shit that garlic reaper sauce is so hot. I don't know why I keep wanting to eat it again! It's tasty for the few moments you can taste.
― Evan, Monday, 15 February 2021 17:56 (three years ago) link
I got a bottle of this for xmas as a stocking stuffer, just broke it open recently and GOT DAMN it is the saltiest hot sauce I've ever had. Good garlic flavor but the salt almost kills it.
― underminer of twenty years of excellent contribution to this borad (dan m), Monday, 15 February 2021 18:46 (three years ago) link
https://garlicworld.com/product/the-pepper-plant-chunky-garlic-hot-sauce/