• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

awbrig

The Hot Sauce Topic

295 posts in this topic

Real men put Tabasco Sauce on everything. My brother, and some of my friends are Tabasco hating wimps (these are the same jerks that don't like onions with their food...

Oh please, I can handle Tabasco sauce without a problem. It's not the heat that I don't like, it's the flavor. Crystal just tastes a helluva lot better. Get Crystal extra hot sauce if you can. Crystal and Siracha are my favorites, but the Jalepeno Tabaco isn't that bad. Regular Tabasco is for consumer whores, go buy a tie. :raz:

Share this post


Link to post
Share on other sites

I agree that regular tabasco sauce is very mild however it beats nothing when you are out at a restaurant and don't have any other choices...

Share this post


Link to post
Share on other sites

Well, sure. When you're in the desert, you'll drink anything.

Share this post


Link to post
Share on other sites

I'm a big fan of Inner Beauty hot sauces, which surprises me because it has a bit of fruit juice for sweetness. But it's great on burgers and other sandwiches.

I find tobasco to be more salty than hot; Srichaya is a little sweet for me.

I tried Dave's Insanity once. It's insane. I put a dab on a chip, and then shook it off. When it got into my mouth, it was like an atomic exposion. A mushroom cloud of chilli heat immediately blanketed the inside of my mouth covering the gums, tongue and throat. Ouch.

Share this post


Link to post
Share on other sites

I am hooked on Texas Pete and I have been even before I knew it was manufactured right here in my home state of good ol' NC. It's not as hot as some of the hot sauces, but it has more body than Tabasco and there's a saltiness to it. I put it on just about anything - popcorn, grits, hard boiled eggs. mmmmm


"Never eat more than you can lift" -- Miss Piggy

Share this post


Link to post
Share on other sites

Has anybody ever tried any of these mega hot sauces? Aparently the Blair's 5 a.m. reserve was the hottest ever made at 6 million scoville units. I think somebody has beat that though but I am not sure.

Is there any redeeming quality to these sauces? I love spicy food, but this seems like hot for the sake of hot.

Blair's 5 a.m. Reserve

Ben


Gimme what cha got for a pork chop!

-Freakmaster

I have two words for America... Meat Crust.

-Mario

Share this post


Link to post
Share on other sites

Why?

There is a heat saturation level that adds diminishing marginal returns to the enjoyment of a dish. And that also goes for people who are very tolerant of chile heat.

500,000 scovilles is unimaginably hot. thats like super concentrated essence of Red Savina Habenero. 10 million scovilles is pure capsaicin.


Jason Perlow

Co-Founder, The Society for Culinary Arts & Letters

offthebroiler.com - Food Blog | View my food photos on Instagram

Share this post


Link to post
Share on other sites

Most of the chilehead fanatic I know consider them to be pretty much just a diversion. Entertainment if you will. The main problem is that if one subtracts the not insubstantial heat, one is left with a flavor that has been likened to singed cat hair. About the only versions I've had that had decent flavor were made by Jim Campell at Mild to Wild chile pepper company. He grows his own chiles and mixes his own sauces. My favorite condiment of his is the powdered apple smoked red savina habanero.


=Mark

Give a man a fish, he eats for a Day.

Teach a man to fish, he eats for Life.

Teach a man to sell fish, he eats Steak

Share this post


Link to post
Share on other sites
Most of the chilehead fanatic I know consider them to be pretty much just a diversion.  Entertainment if you will.  The main problem is that if one subtracts the not insubstantial heat, one is left with a flavor that has been likened to singed cat hair.  About the only versions I've had that had decent flavor were made by Jim Campell at Mild to Wild chile pepper company.  He grows his own chiles and mixes his own sauces.  My favorite condiment of his is the powdered apple smoked red savina habanero.

Wow, his stuff is quite affordable too! I expected to see price tags like 25 bucks and more for the really hot stuff. I wonder if the other super hot sauces cost that much more to make...

Ben


Gimme what cha got for a pork chop!

-Freakmaster

I have two words for America... Meat Crust.

-Mario

Share this post


Link to post
Share on other sites

Favorites I have not been able to find in a while:

Sontava

Batten Island (some versions not all that hot, but very tasty)

Trinidad (ditto)

Lingham's Chilli Sauce (very very sweet, but with a nice burn)

A brand I will never have to replenish, because I will never use up my one bottle: Jamaican Hellfire Doc's Special. Their 2 in 1 Hot sauce is pretty tasty, though.

Share this post


Link to post
Share on other sites
Real men put Tabasco Sauce on everything.

Here is what I suggest putting Tabasco sauce on:

Everything

If you happen to be sharing a meal with a Tabasco hating pussy, be sure to load it up with Tabasco and onions (they hate that).

This is damn funny! Why is it I keep finding all these old threads I haven't read yet?! Someone brings them to the top again and then I see it. *sigh* I just don't get to read egullet nearly often enough :sad:


Born Free, Now Expensive

Share this post


Link to post
Share on other sites

My very favorite is a homemade sauce made with a modified recipe from a hot sauce cookbook. The recipe is called "F-16" because it calls for 16 fresh habanero peppers. I add rum and mango and other goodies, and it's wonderful.

However, I can't carry that around with me very well, so, for the bottle-in-the-purse, I prefer:

El Yucateco Habanero (green)

Marie Sharp's Habanero (from Belize)

and Busha Brown's Scotch Bonnet (from Jamaica).

All of these maintain the gorgeous fresh habanero taste without going all vinegary. Sriracha is good, but is based on the serrano (or similar) pepper and, while tasty, lacks the flavor of habanero that this particular fire-eater craves. Different strokes...

Don't leave home without it!!!

Barb


Barb Cohan-Saavedra

Co-owner of Paloma Mexican Haute Cuisine, lawyer, jewelry designer, glass beadmaker, dessert-maker (I'm a lawyer who bakes, not a pastry chef), bookkeeper, payroll clerk and caffeine-addict

Share this post


Link to post
Share on other sites

Tabasco is my first love. Mmmm, fermented goodness. I am also very fond of Red Hot for certain things, like marinating wings before frying (I recommend all night). We stray and buy others, but these two are always in the fridge.

Share this post


Link to post
Share on other sites

I have never been a fan of anything hot, but I read about Marie Sharp's on e-Gullet and tracked some down. Now I find myself putting it in things that I never would have dreamed before. My Tabasco sauce is out the door. By the way...those guys sweating and gasping from eating chiles? It's not a sign of being macho, poor things only have about :raz: 17 taste buds.


Ruth Dondanville aka "ruthcooks"

“Are you making a statement, or are you making dinner?” Mario Batali

Share this post


Link to post
Share on other sites

So many hot sauces - so little time... :sad:

The Yucateco sauces are great staples. I really like the new Green Tabasco on tacos and such. Sriracha is always on the refrigerator door for anything Asian. But my all time favorite is the Jump Up and Kiss Me sauce. It's a fruity, hot and curry-esque sauce that is great with a couple of drops in canned soups or stew to jazz it up a bit.

Barb - what do you need bottled sauce for? You have Adan to make you the killer table hot sauce from Paloma, you lucky girl! Man that stuff is good! Is that the "F-16" sauce you mentioned?


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Share this post


Link to post
Share on other sites

A sprinkle of Jim Campbells ground apple smoked Red Savina habanero powder on some vanilla ice cream makes for a dandy treat. Frozen sweet and blazing hot, great contrast!


=Mark

Give a man a fish, he eats for a Day.

Teach a man to fish, he eats for Life.

Teach a man to sell fish, he eats Steak

Share this post


Link to post
Share on other sites

hey =mark, there's a cute hot sauce store down your way in red bank. you probably know about it--not a huge selection but the owners are really nice. got a good one called "gator" something or other there.

Share this post


Link to post
Share on other sites

I actually just picked up a bottle of Lingham's Chili-Garlic-Ginger sauce, and it's quite good -- very sweet, as you mentioned. I'm going to try it out on some ribs today, as it's a bit sweet for me for my breakfast sauce. I like using El Pato sauce for breakfast, as it's fairly mild but with a nice vinegary flavour.

-s

Share this post


Link to post
Share on other sites
I have never been a fan of anything hot, but I read about Marie Sharp's on e-Gullet and tracked some down.  Now I find myself putting it in things that I never would have dreamed before.  My Tabasco sauce is out the door.  By the way...those guys sweating and gasping from eating chiles?  It's not a sign of being macho, poor things only have about  :raz: 17 taste buds.

I have a nice selection of Marie Sharp's always in the fridge.

I heard about it some years back when I took a trip to Belize with some other folks. As we were chatting about what we were buying there to take home, I noticed that every single one of them was planning on loading up on the Marie Sharp's.

Not knowing what the fuss was all about, but not wanting to be left out, I also bought a wide selection.

And Zowie!

Now, one of my favorite snacks is just a cracker of some kind - anything works - with a few shakes of Marie Sharp's.

A great many BIG shakes, if it's the mild habanero. One or two very SMALL shakes if it's the hot!

:biggrin:


Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites
A sprinkle of Jim Campbells ground apple smoked Red Savina habanero powder on some vanilla ice cream makes for a dandy treat.  Frozen sweet and blazing hot, great contrast!

Geez, Mark. I eat SPICY food, but Red Savina dust is where I draw the line. Unlike Thai spicy peppers, or even most other habeneros, I can't seem to ever get ANY other taste through it. I mean I can deal with the heat--sort of--but I'm still enough of a foodie to want something else in my mouth as well.

Does this remove me from eligibility from the Chilihead hall of fame?

Ask Jason Perlow about some Red Savina Vodka and Tequila he made, by the way. You have to use it in single drops when you mix it into your drinks.


Edited by jhlurie (log)

Jon Lurie, aka "jhlurie"

Share this post


Link to post
Share on other sites

For me, FRANKS is the best.

Share this post


Link to post
Share on other sites

Hmm, Cholula is a perennial favorite, though Cajun Sunshine is right up there, too. Right now the stuff I'm splashing on everything is Blair's Death Sauce. Man, it's good. I've tried Dave's stuff, but it's just heat without a whole lot of flavor (aside from the chemical aftertaste). Blair's is plenty hot with a lot of flavor and a slow-build sort of heat.

I've also been playing with Blue Mountain Country, an inexpensive hot sauce that's pretty tastey but a little vinegary for general use.

Next on the list to try are Brother Bru Bru's and Busha Brown's.

By the way http://www.screamindemon.net/ has a good selection and really great prices.

I've got a couple of habanero, Carolina cayenne and SuperChile plants growing at the moment. Should be an interesting summer o' salsas.

Chad


Chad Ward

An Edge in the Kitchen

William Morrow Cookbooks

www.chadwrites.com

Share this post


Link to post
Share on other sites

"Bad Girls in Heat" is my favorite -- not super hot but really tasty.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Darienne
      Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016).  We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.

      Does anyone know where to buy it in Ontario?  Any grocery stores carry it?  Specialty stores?  Toronto? What about in the Cambridge/Kitchener/Waterloo area?
       
      Thanks.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By JAZ
      In this topic on sweet potato salad, Jaymes said (about mayonnaise):
      I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
      Am I missing something? Do people really like Duke's? Are there other brands worth trying?
    • By Jambalyle
      Hi!
      Before we launched our project, I followed Melissa's remodel thread (congrats Melissa) and links to other kitchen remodel threads and I am continually awed by the inspiration and recommendations offered by the eGullet community during those projects. I want to get a piece of that action during our remodel.
      Demolition began on June 20, with an estimated 6-month project duration. The impetus for our remodel was the addition of a master bedroom and bath to transform our tiny 2 BR 1 BA into a modest 3BR 2BA. In addition, we are transforming and expanding the back of the house to create a "great" room that will combine a new kitchen, dining and family room.
      I will post plans and initial pictures in a subsequent post to give everyone a sense of the scope of our project. But first...
      Yesterday, we met (again) with our kitchen designers and appliance people to hammer out our appliance wants, needs, and desires. Here is where we netted out:
      Range – Wolf 48” R486C (6 burner, grill), w/ Island trim (is trim necessary?)
      Hood – Independent 27” x 54” Incline INHL54SS (w/ heat lamps)
      Blower – Independent CFMR1400 (external)
      Dishwasher – Miele Platinum edition G2150SCSS
      Microwave – GE Monogram 1.0 CF Stainless ZEM200SF
      Refrigerator – GE Monogram 42” built-in Stainless w/dispenser – ZISS420DRSS
      Beverage Center – GE Monogram 24” Stainless ZDBC240NBS (we're not willing to pay $600 more for privacy glass feature!)
      Sink – Franke 30”x18”x9” Stainless under mount
      Anyway... we would love to get some reaction to our selections before they hit the SOLD key on the cash register! Thanks! -Lyle
      PS: I know the Wolf is wimpy at 16,000 BTU per burner, but are there other reasons I should reconsider?
    • By JohnT
      For those folk who have access to a fig tree or two, here is a recipe for Green Fig Preserve inherited from my fathers recipes. The resulting product is magic on buttered toast and with cheese. The figs must be picked before they ripen and soften.
      Whole Green Fig Preserve
      Ingredients:
      100 green figs
      2 tablespoons bicarbonate of soda (baking soda)
      3.4 litres water
      Method:
      Scrub the figs and cut a cross into the end opposite the stalk.
      Mix the water and bicarbonate of soda and soak the figs overnight.
      Remove from the water and weigh the figs, recording the weight.
      Place into clean boiling water and boil for 15 minutes or until just soft.
      Drain and then dry the figs well, removing excess water.
      Syrup:
      For each 500g figs or part thereof, mix 500ml water with 500g sugar.
      Boil the syrup until it just starts to thicken.
      Add the figs and boil until the syrup is thick.
      Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool.
      Bottle the figs and cover with the syrup.
      Note 1: If the syrup froths whilst boiling, add a small lump of butter.
      Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.
  • Recently Browsing   0 members

    No registered users viewing this page.