Author Topic: favorite hot sauce. (Read 1303 times)

Lizking · « **Reply #30 on:** February 27, 2005, 01:14:57 PM »

That isn't really hot sauce, it is a concentrate that industrial cookers use to produce manufactured food. I had a vial of it as a joke, but mine wasn't numbered, topped with plastic and didn't cost anything.

The secret to "hot sauce" isn't the heat, it is the flavor.

RightF00T · « **Reply #31 on:** February 27, 2005, 01:35:18 PM »

This stuff:

Is friggin great on burritos and the like....mmmm.

Elfie · « **Reply #32 on:** February 27, 2005, 01:37:01 PM »

2 cans of Jalapeno pepper relish dumped into a melted 2 lb block of velveeta cheese. Not really a hot sauce but a VERY tasty chip dip

Estes · « **Reply #33 on:** February 27, 2005, 01:56:16 PM »

im with lasersailor.

not much of a hot sauce guy. But, we do have both Tabasco and Lousiana here that we use occasionally.

Charon · « **Reply #34 on:** February 27, 2005, 05:43:37 PM »

Quote

Sriracha

There ya go Funked.

Charon

Gunslinger · « **Reply #35 on:** February 27, 2005, 05:49:36 PM »

Quote

Louisiana Hot Sauce.....

Don't like it much on foods BUT.

Best thing in a pinch to shine your brass before inspection

psst... tarmac....pay attention....might help you out if you are still at the accademy.

I said this in the thread Sandy posted.......I leared this as a young Marine working in the chow hall skullery (dishwasher area)

we had to shine all the brass every shift and ran out of neverdull. The Chief messman told me to grab some louisiana hotsauce off one of the tables. I thought he was messin with me at first but the stuff worked better than brasso or neverdull combined. We "aquired" some and brought it back to the barracks. Our DI was pissed when he saw it in the GI locker. He proceded to beat us with push ups and such till we finnally convinced him that it shines brass really well. He then told us to "mis-appropriate" several more bottles.

Tumor · « **Reply #36 on:** February 27, 2005, 06:28:09 PM »

I don't think there's a "best" hot sauce... all depends on the mood and food.

NUKE · « **Reply #37 on:** February 27, 2005, 06:37:23 PM »

I'm taking little sips of Trappy's Red Devil Cayenne pepper sauce. It's not too band, mild and a little vinegar tasting......almost the flavor of Hooters hot wings.

JB73 · « **Reply #38 on:** February 28, 2005, 01:39:46 AM »

tried that chicke or whatever it was, soemthing funked said was good, some bird on the lable i rmember.

for me plain 'ol tabasco. the carlic tabasco is the ultimate secret for me bloddy mary's

to all you claiming you lie the death sauce, dave's insainaty, whatever.... i say yeah right.
there is no flavor to them. pure hot, numb the mouth and make you say "yeah i ate that".

yeah i have ate pure insainaty in one hit. im not pruod, i will not do it again, it tastes like a cow shat out a chilli pepper.

give me a good flavored hot sauce you can put straght up on anything. try putting a dollop of bob's death sauce on every bite of pizza. you will taste nothing, and have nothing but bragging rights for a while, until some drunk buddy does a straight shot of it. then you are at it again. trying to "one up" each other.

CMC Airboss · « **Reply #39 on:** February 28, 2005, 02:41:13 PM »

Hands down best: Joe Perry's Boneyard Brew

http://www.ashleyfood.com/acatalog/index.html

If you like Tabasco's Chipotle sauce, you'll love this slightly hotter and far more complexly flavorful set of hot sauces. The Chipotle sauce just taste bland after indulging in the Boneyard nectar.

Highly recommended.

MiG

Mighty1 · « **Reply #40 on:** February 28, 2005, 02:56:04 PM »

Does anyone know what they used in Chi Chi's resturant salsa?

Not the store bought.

2stony · « **Reply #41 on:** February 28, 2005, 03:11:04 PM »

I've been a fan of Tobasco since I was a kid(which was a long time ago), but have found a new sauce that's really good. It's called Iguana Deuce and it's got the best smokey taste with some kick to boot. Try it, you'll like it.

Hajo · « **Reply #42 on:** February 28, 2005, 04:08:25 PM »

Only one tobasco in my book McIlhennys Co

Great on scrambled eggs or sausage gravy over biscuits and home fries

Leslie · « **Reply #43 on:** February 28, 2005, 04:18:36 PM »

I'm a big fan of the Iguana sauces (Half Moon Bay Trading Co.) I buy the Iguana Mean Green jalapeno sauce in the gallon jugs.

A few years back I grew habaneros in the garden (2 twenty foot rows), then dreid the habs in a dehydrator to process into a powder (the kitchen smelled great). This powder is all purpose, but it works great added to ketchup for fried seafood, fish, oysters, etc.

Last time I priced habs at the store, they were $7 a pound, and it takes about two pounds to make 4 ounces of powder with seeds removed. Not sure if such a powder is available commercially, but I bet there would be a market for it.

Les

Chairboy · « **Reply #44 on:** February 28, 2005, 04:39:21 PM »

For flavor, my favorite is Cholula. Sure, it's not super duper hot, but it tastes great. I've outgrown my 'I'm a bigger man then you because my hot sauce is hotter' phase. That came shortly after sampling 'Da Bomb' (1,500,000 Scovilles). Much like those who have witnessed an atomic explosion in person, I realized that there would be no winner to this arms race.

I now enjoy sauces for their flavors. Cholula is a fine, non-sweet sauce with great flavor. The ubiquitous hot sauce in the clear plastic container with the rooster on the front in white is another I've recently discovered to have good taste, especially when used as part of macaroni salad.