THE BORE
General => The Superdeep Borehole => Topic started by: Don Flamenco on May 20, 2013, 02:03:27 PM
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EVERYBODY KNOWS SRIRACHA EXISTS AND THAT YOU PUT IT ON EVERYTHING, SHUT UPPPPPPPPPPPPPPPPPPPPPPPPPPP
i think i made a hot sauce thread before, but here's another
My current favorite:
(http://i.imgur.com/lshW1Oe.jpg)
I've been eating a little bit each day and I'm finally getting to the point where I can almost douse tamales in it.
Very similar flavor (scotch bonnet and habanero are different but taste basically the same), but thicker:
(http://i.imgur.com/ki9wAFl.jpg)
Old faithful:
(http://i.imgur.com/Bz2rvTC.jpg)
Huy Fong's unsung heroes that everybody should have graduated to by now:
(http://i.imgur.com/Ghnv7Lv.jpg)
(http://i.imgur.com/kNfHt49.jpg)
Sambal Oelek is basically the same as the chili garlic, but a fair bit milder. all the flavor, not too much burn. Probably about as hot as sriracha.
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El Yucateco is pretty good...could use a little...vinegar. :-[ I am a vinegar whore, i'll admit.
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(http://a248.e.akamai.net/origin-cdn.volusion.com/yjlzt.zpamr/v/vspfiles/photos/DATO-2.jpg)
http://store.davesgourmet.com/ProductDetails.asp?ProductCode=DATO
everyone I know swears by it. including me. it's got heat and flavor. perfect for cooking. amazing stuff.
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i;ve been using the stuff for years and must have built up a tolerance for it. i rub the stuff on my food like butter
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http://www.americastestkitchenfeed.com/do-it-yourself/2011/10/how-to-make-sriracha/
There’s a commercial for hot sauce on TV with the tagline, “I put that #%*& on everything.” That’s how I feel about sriracha.
goddamnit, first fucking sentence :maf
:lol
El Yucateco is pretty good...could use a little...vinegar. :-[ I am a vinegar whore, i'll admit.
(http://i.imgur.com/nPG1h.png) i hate that bullshit sometimes.... wheres my pepper and spices at. Less vinegar is more breh. Thats like half the reason i think traditional buffalo wings are just OK. I need layers of flavor breh.
oh, it's key for wings. otherwise, the rest of the hot sauce, butter, chicken grease just kinda blend. I think it's the butter's fault. The vinegar keeps it in check, i think.
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i see.
there's a korean fried chicken place that makes some kind of buffalo sauce with (what i think is) huy fong chili garlic. ate that shit once a week at least when I first moved here.
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(http://www.purezing.com/food/f_images/MD_datil_hotsauce_lg.jpg)
My grandpa and uncles make their own varieties, but datil pepper is my favority type of hot sauce
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Matouk's Hot Pepper Sauce is pretty amazing. I was recently at the NY Hot Sauce festival in Brooklyn and they had some delicious ones...
(http://ep.yimg.com/ca/I/hotsauceworld_2253_45360178)
This one in particular kicked my ass. It starts off relatively mild and sweet, then the burn sloooooooowly hits you until it completely overpowers you. I would like to think of myself as someone who has a tolerance for spicy foods (a former Buffalo resident who tells the waitstaff at Indian restaurants to double down on the spice) but this one kicked my ass even...
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:bow this thread
my dad always loved to grab any kind of hot sauce he could find, a trait i have now inherited. right now the hottest stuff i got in my house are some el yucateco and matouks calypso sauce, which has scotch bonnets in it. id love to taste their hottest but i can only find it when the international store around here randomly stocks it. really tho those are about as hot as i want to get; anything more and its less about taste and more about the burn.
also i gotta brag and say i have tried a ghost pepper before. it was a paper-thin slice, but it was so fuckin hot that i burned my upper lip from the air coming out of my nose. never again.
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(http://www.purezing.com/food/f_images/MD_datil_hotsauce_lg.jpg)
My grandpa and uncles make their own varieties, but datil pepper is my favority type of hot sauce
hmmm, never heard of it--
Datils are similar in strength to habaneros but have a sweeter, fruitier flavor.
omg i'm in there ordering now
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ive had curries made with them. theyre just brutal. its like a slow implosion of your being. every symptom of spice; pain, tears, sniffles. it basically feels like youre going to fucking die. I have a ghost chili salsa in my fridge i can only put a small teaspoon of on sandwiches.
ill try matouks on the strength of your rec. :mynicca
there used to be an indian restaurant around here that i swear fucked up my order and just dumped a shitload of crushed ghost pepper all over my food. it was by far the hottest thing i ever tasted and my words alone cannot do it justice. my cats ran from me in terror when they smelled my breath. i was a half hour late to work the next day because i was on the toilet. and it took me three fuckin days to eat it because it was so painful. the place closed a little while after that, but i wish it was still around so i could trick someone else into ordering what i got :(
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anyone else have the curse of massive hiccups when they eat spicy stuff that's out of their range?
I swear, I look like I'm having a seizure...sweaty, red face, hiccups. can only just barely mumble "no...it's fine...it's...good" in between hiccups and more bites.
this is why I can't eat spicy stuff in public.
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no just awful bathroom problems
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Old faithful:
(http://i.imgur.com/Bz2rvTC.jpg)
:heartbeat
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I don't roll with Hot Sauce that much but when I do its normally scotch bonnets and habaneros
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I never see Franks in these threads, F it, it's still my go to.
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I never see Franks in these threads, F it, it's still my go to.
I use it when I attempt and fail to make my own buffalo wing sauce. Pretty much the same level as Crystal, douse everything with it.
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that's about what i figured. i love the stuff but didn't know if people considered it the Olive Garden of hot sauces.
i like to make my own buffalo sauce from it too - i usually do about equal parts Franks and Ketchup, then a spoon or two of melted butter. I usually add some garlic powder too, it's certainly passable.
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i think i overdo it on the butter. ah ketchup...I never added that before, but I can see how it would make it more flavorful
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My favorite is Valentina.
(http://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Salsa_Valentina.JPG/150px-Salsa_Valentina.JPG)
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I never see Franks in these threads, F it, it's still my go to.
You know the run-off that occurs in Ketchup if you leave it sitting for awhile? the watery ketchup?
That's basically what Franks is
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BUSHA BROWNE BITCHES (http://www.bushabrowne.com/product_spicy_hot_pepper_sherry.php)
(http://oldsite.1stophotsauce.com/wp-content/uploads/2012/09/Busha-Browne%E2%80%99s-Hot-Pepper-Sherry-1334-e1353026826125.jpg)
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That looks fancy.
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(http://www.purezing.com/food/f_images/MD_datil_hotsauce_lg.jpg)
My grandpa and uncles make their own varieties, but datil pepper is my favority type of hot sauce
got a bottle of this in today, currently eating a tamale with it. so good :lawd
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(http://ecx.images-amazon.com/images/I/413Tnz14FsL.jpg)
Low heat but it tastes delicious.
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(http://upload.wikimedia.org/wikipedia/commons/5/53/Cholula_Hot_Sauce.jpg)
The wood cap makes it feel fancy
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(http://cr8id.com/wp-content/uploads/2009/07/xtrahot_1024x768.jpg)
One of the best things to come out of Ann Arbor. Has a lot of flavor, not very sour and has good heat without feeling like pepper spray. Pretty much my allspice these days.
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I just use sriracha.
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My personal favorites:
(http://www.foodesto.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/f/i/fine_chili_sauce__29651.jpg)
(http://www.captainredbeard.com/img/p/11-55-thickbox.jpg)
Also that no-label chili oil that you find at Chinese and Vietnamese restaurants.
(http://farm4.static.flickr.com/3346/3612250488_f32c72ca06.jpg)
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(http://i.imgur.com/kNfHt49.jpg)
I grabbed one of these over the weekend. I think I like it more than Sriracha. :drool
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I haven't had a chance to use it much though. I stirred half a spoon full into my chicken ramen soup and a little on some pizza. Both were great!
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Aardvark Habanero sauce :bow2
http://www.secretaardvark.com/
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Have you tried mixing it into ground beef before you make and grill a burger?
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http://www.theguardian.com/world/2014/apr/10/sriracha-hot-sauce-public-nuisance-irwindale-california
Leave Huy Fong alone. :maf
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http://www.theguardian.com/world/2014/apr/10/sriracha-hot-sauce-public-nuisance-irwindale-california
Leave Huy Fong alone. :maf
Irwindale. Man, do a google street view on that city, you'll find nothing but chemical processing, and one crappy NASCAR track. They're complaining about headaches and air quality, it AIN'T the Sriracha.
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http://www.youtube.com/watch?v=pGE0CqOPE6I
:obama
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when I saw this thread I thought for a second that Don Flemenco came back but then I realized it's just an old thread :fbm