In reply to Pete. (l33t FS) :
Wife puts generous amounts of Red Hot on pizza.
It's our go-to when we make wings or breaded cauliflower
We like all the hot sauces. Some more than others
In reply to Pete. (l33t FS) :
Wife puts generous amounts of Red Hot on pizza.
It's our go-to when we make wings or breaded cauliflower
We like all the hot sauces. Some more than others
In reply to Mr. Peabody :
And when I put red hot or cholula on pizza, most of it runs right off when I try to eat it.
I like Sriracha but it doesn't seem right on a pizza.
You're not eating it fast enough...
We used to get the extra-hot Red hot and mix it with a little ketchup for wings. Might work
Sriracha. Love it. On Asian, or fried finger foods.
In reply to Pete. (l33t FS) :
It was apparently discontinued in 2015. They do list a Red Hot Thick Sauce. Not sure if that's the same or not. The old stuff was distinctly called Ketchup-Style and it was just a little different from the regular Frank's, a little tangier. It was great on garbage plates.
I get these from a couple of local places. Really good.
Starfruit habanero:
dculberson said:El Yucateco is awesome. I love a base of Valentina with a splash of El Yucateco on it. Yummmm
I need to get some of that. I've had it and need to grab a bottle.
CooperTired turned me onto this stuff. Super yummy and not ridiculous hot.
I'm not a huge hot sauce fan, this stuff is great
If you haven't watched it, "Hot Ones" on YouTube is freaking amazing. It's a genre I don't care about, bit the format is outstanding... and relevant to this thread.
For Father's day this year, that was my gift.. a Hot Ones dinner.
There are some stupid hot things to put in your mouth, but we did find a diamond in the process:
https://dirtydickshotsauce.com/
The bomb is terrible, and hot in a weird way. It hits in a different spot. It burns you from your stomach up. It's awful.
I totally recommend trying a Hot Ones meal. It's painful, hilarious and fun.
In reply to BradLTL :
Da Bomb is the only thing I've ever had that was worse than that Paqui chip. Stuff is just a straight up hate crime.
JG Pasterjak said:In reply to BradLTL :
Da Bomb is the only thing I've ever had that was worse than that Paqui chip. Stuff is just a straight up hate crime.
Yea I've tried a lot of the ones from hot ones and da bomb has no redeeming qualities, it's just terrible.
Go-to for keeping in the fridge is Frank's Red Hot. Great flavor, not painfully hot, and works so well with everything from eggs to hot dogs to pizza. My favorite is Gochujang. Like most Korean condiments and side dishes, it's fermented. It's made from chili powder from a hot pepper, glutinous rice powder, enzymes to turn the yeast in the rice to sugar, and soybean powder. You put the stuff in a clay pot and let it sit in the sun for a certain number of years until it's done. Modern commercial producers have of course found ways of just throwing in rice vinegar to make mass-produced versions, but a true Korean artisan makes it much like a Scotch producer would.
Gochujang is a tiny bit sweet. It can be any level of heat, but the thing I like about it is that it's hot, but it doesn't linger. You know how you eat something really hot and your tongue is kind of wasted for 30 minutes? I like the sensation of hot foods but it ticks me off that once you eat two hot wings you can't taste the other 10. Contrast that with something like Horseradish/Wasabi where it gives a hardcore punch up front but goes away in 12 seconds. Gochujang is the best of both worlds. It whacks you with the hot punch, but it goes away quickly like horseradish/wasabi. It gives you the heat without turning your tongue into a zombie and wasting the flavor of the rest of your meal.
Unrelated sidenote... if you haven't watched it yet, Netflix has a series called Flavorful Origins which is about the insanely varied cuisines of the different regions in China. The Eastern Asian cultures have absolutely perfected fermentation of foods. They know how to fill a clay pot full of fish, cover it with certain ingredients, set it out in the sun for 9 months, and it's a delicacy that doesn't kill you. Think about that. Do you know how to put fish in a clay pot in the sun for 9 months without opening it up to find maggots and death? Chinese hams are made by butchering the pig and hanging the hams in a barn for a season with salt and a wood fire to control humidity. Imagine if you cut off a hog's back leg and hung it in your garage with your woodstove. How would it smell in three months?
Mr. Peabody said:Duke said:And in the third post this has already turned into a you're-not-hip-enough-to-appreciate-IPAs thread.
I'm out.
One bad apple don't spoil the whole bunch, girl
Not trying to be a shiny happy person, but the only people who would describe Frank's as "hot" are my parents who think garlic is too spicy.
Frank's has a nice flavor but not sure if anyone should describe it as hot.
JG Pasterjak said:In reply to BradLTL :
Da Bomb is the only thing I've ever had that was worse than that Paqui chip. Stuff is just a straight up hate crime.
Haven't had Da Bomb, but a while ago a friend had both Dave's Insanity and Dave's Total Insanity. Sampling them one was delicious, the other tasted like soap that was on fire. I wish I could remember which was which.
"No meal is complete without Texas Pete"
- Bill Goudy
I'm a simple man with simple tastes. I always have a bottle of regular Frank's Red Hot in the fridge. Also recently I decided those frozen chicken tenders might make a good simple meal with hot wing sauce so I bought Frank's version. I had left over chili one night last week and grabbed the wrong bottle.
Thinking I grabbed the regular hot sauce with the tiny opening but instead grabbed the wing sauce with very large opening, I flipped the bottle 180 degrees into the bowl and WOOSH almost emptied the damn thing. I scooped some of the lake out with the spoon but left most of it. I have to say the wing sauce was really good in the chili.
Oh boy.
I'm a bit of a hot sauce fanatic. I just counted and currently have 22 different kinds of hot sauce and salsa in my fridge and cabinet. There might be one or two more in the pantry.
I've become a huge fan of Herdez salsas. Their "medium" is pretty hot. The crema, chipotle, and avocado sauces are all great. I ate sauces just like these when I spent a business week in Chihuahua, MX a couple years ago. So great!
If I want to burn up my mouth with chips and salsa, I reach for Sting and Linger Habanero salsa. Classic chunky tomato salsa that burns so good.
There's a local guy selling Green Belly hot sauce - it's amazing. Lots of heat and lots of flavor. He's got a Red Belly too, that's also nice.
My go-to spicy green chile is from Nanita's out of New Mexico. I'll eat it with a spoon.
Another local company - Schultz's - make a wing sauce that kicks Frank's ass every day and twice on Sundays.
Siete foods from Austin is making all kinds of gluten-free stuff, but their hot sauces are great. The jalapeno version is creamy and tasty, with some heat, and the habanero version is similar but with more burn.
I actually don't love Sriracha. Someone else mentioned the mouth-nuke phenomenon, and I find this one will do that. Not my thing.
I make my own chili oil - usually with home grown and dried cayenne peppers. Yum.
I love a basic chipotle ranch. Buy the Hidden Valley ranch packets, make according to the instructions, and then whir in 2-4 chipotles depending on your tastes. That is THE THING that goes on my pizzas!
I've made my own sauce with roasted serrano peppers and onions. Added in lime juice and lots of cilantro. Sort of a copy of the Green Belly sauce, and it's awesome.
This is an incomplete list, but definitely my high points!
Honsch said:JG Pasterjak said:In reply to BradLTL :
Da Bomb is the only thing I've ever had that was worse than that Paqui chip. Stuff is just a straight up hate crime.
Haven't had Da Bomb, but a while ago a friend had both Dave's Insanity and Dave's Total Insanity. Sampling them one was delicious, the other tasted like soap that was on fire. I wish I could remember which was which.
Own most of the insanity options and all of Dave's sauces are delicious. Also have a bottle of da bomb and it tastes like a chemical fire. Pretty much only bring it out when someone talks themselves up and really wants to try it...it's not enjoyable.
Honsch said:JG Pasterjak said:In reply to BradLTL :
Da Bomb is the only thing I've ever had that was worse than that Paqui chip. Stuff is just a straight up hate crime.
Haven't had Da Bomb, but a while ago a friend had both Dave's Insanity and Dave's Total Insanity. Sampling them one was delicious, the other tasted like soap that was on fire. I wish I could remember which was which.
I've had both. The original Dave's Insanity is pretty tasty if you use it properly - in very small quantities. A drop or two works well in sauces, and I've occasionally put a small drop on a slice of pizza, then spread it around for coverage.
Total Insanity is just a mouthful of hate.
Valentina is an excellent answer here . . . I'm also partial to Tabasco, and a recent find, Habernero Tabascao.
I'm not interested in "sear my taste buds" hot sauces. Like an over-hopped IPA, or a too peaty single malt, it is possible to overwhelm the flavours in an effort to be "that thing".
Homemade or nothing. Although my homemade may be available for sale by this time next year in limited annual release quantities.
Used to be a snob about it and have 20+ kinds around the house for different things, and then I realized most of them were just wasted space. Don't need a sauce for fish, another for smoked beef another for ground beef etc etc.
Between the push for a billion scovilles and for whatever stupid berkeleying reason loading hot sauces up with cilantro so they taste like spicy soap, I've given up on buying them outright.
Known affectionately as "Green Crack" by our family. This stuff goes with everything. It is NOT hot enough to be offensive to most people unless they hate any heat. Downside is you gotta spend 15 minutes making it.
Just toss the following into a blender and then let the results sit in the fridge for a few hours to thicken up. We find it keeps a couple of weeks in the fridge.
In reply to NOHOME :
That looks awesome!
As some folks have said, it depends!
Crystal is my go-to for a favorite meal of ham, collard greens, and black eyed peas on rice. I could use Tabasco in a pinch, but it's just not quite right.
Tabasco or Crystal on good tinned tuna.
Chipotle Tabasco or Crystal on scrambled eggs.
Medium Herdez salsa casera I use tons of, though I don't think of it as a hot sauce, and will supplement with Tapatio and/or Pico Pica if I want more kick on Mexican food.
Pico Pica for those random times I want a no-vinegar addition. My wife doesn't like much spice and this is her favorite sauce, so we usually just have the "taco sauce" rather than the hot.
I'll have to look up the brand of the garlic chili and and sambal that I use for Chinese and Thai food. And sometimes Sriracha.
In reply to TVR Scott :
Just made a fresh batch for our Christmas gathering, goes great with turkey as a dipping sauce. Awesome with pizza crust and french fries.
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