Aces High Bulletin Board
General Forums => The O' Club => Topic started by: NUKE on February 27, 2005, 12:02:16 AM
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I say Tabasco is my favorite......even taked sips of it by itself.
Louisiana hot sauce is a lot more mild, but it tastes pretty good.
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Tabasco...Bleh.
Franks Red Hot!
I'll put it on anything.
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As far as Tabasco goes, Chipotle is their best flavor.
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Originally posted by Heiliger
As far as Tabasco goes, Chipotle is their best flavor.
Exactly... I like the Chipotle. I'll use the regular if there's nothing else.
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Chipotle rocks put it on everthing. starts sweet and kicks in.
and any hot sauce without vinegar, but almost all seem to have it.
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Nuke... dood...
http://www.hitechcreations.com/forums/showthread.php?s=&threadid=133125
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For wings, it's Franks, hands down. For anything else, Tapatio is good stuff.
Never tried the Chipotle Tabasco though, and I'm generally a fool for chipotle stuff.
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Originally posted by SOB
For wings, it's Franks, hands down.
Same Goes For:
Pizza
Eggs
Ramen
Ramen and Eggs
Sandwhiches
Popcorn
Rice
Fish
Chinese Food
French Fries
Tater Tots
When I was in college, Its about the only thing that was kept in the fridge.
Besides Beer.
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This one here is a thicker hot sauce for BBQ chicken, and it's pretty darn good on steak too..
Les
(http://www.onpoi.net/ah/pics/users/177_1109489689_mex-grocer_1832_103028.jpeg)
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I like Louisiana hot sauce.
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You're all wrong, Cholula is the best.
http://www.cholula.com
And chipotle? Take a perfectly good pepper and char it so that it tastes like pepper flavored charcoal. Bleck, it's a marketing fad. Everything is chipotle now, chipotle burgers, chipotle chicken wings, chipotle astroglide..
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ANY
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Home made.
Fresh.
Word.
culero
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Some of the best hot pepper sauce I had was at Keo's Thai restaurant in honolulu. That stuff was amazing - hot, sweet, full of body and very flavorful. You really could tell the taste of the peppers used even with all that heat. Then I had the hot Pananag Curry and it was heaven, these guys werent kidding about hot. :)
I really dont like the thin watery vinager hot sauces, the vinager just dominates the flavor.
Salsa Brava hot sauce is great stuff nice and sweet. Its just not very hot but its perfect complement with scrambled eggs for breakfast, I have it every day and go thrugh tons of the stuff.
Will have to try the chohula some more, I just had a taste of it tonight at aestaurant. Seemst tyo be a watery one like tabasco but i will give it a cahnce.
Anyway I love hot sauce, most are salt free so its the perfect flavor enhancer when you are watching your soduim intake for blood pressure levels. In fact there is evidence that capsaicin actually lowers BP by expanding your blood vellese.. So its good all around!
I just need to find some more really hot and flavorful ones because my palate is adjusting from so much of it and I'm bored with even the hottest store bought ones.
Any suggestions?
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Spontaneous Combustion
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Check this one out, a bit hotter than Salsa Brava and tabasco. Still not too hot but extreamly flavorful and much more complex flavor than those, expecally the vinager ones.
I think it's my favorite now. :)
http://www.huyfong.com/no_frames/sriracha.htm
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Sriracha
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LOL Grunherz already posted it.
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give this a try no vinegar in it, very hot
(http://www.tapatiohotsauce.com/images/Bshadow.GIF)
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Plus it's dirt cheap and you can buy it in ginormous bottles from Safeway.
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I recomend diluting it with white vinagre.
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(http://store1.yimg.com/I/hotsauceworld_1833_10642899)
(http://store1.yimg.com/I/hotsauceworld_1832_6198495)
The above and 357 Mad Dog Collector's Edtion (600,000 Scoville units) are my fav's.
Karaya
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Texas Pete. But then again I'm not a big hot sauce guy.
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Tabasco and Frank's are for teething babies.
I like a few different ones. Cholula is the best of the mild, flavorful sauces. It's got just the right tang along with a complex peppery sweetness.
My all time favorite is Melinda's, either XXX or XXXXReserve. There is nothing like "The Sweet Hot B*tch". She's hot, she's sweet, she makes you want more and she lets you know you're out of your league. For those who don't like the really hot stuff, there are X and XX.
(http://img.photobucket.com/albums/v210/Mosca/DSCF0100.jpg)
Chef Shaikh's Raging Inferno is a good tamarind sauce for meats, especially pulled pork.
Busha Browne's Pukka Peppa is very peppery (in a good way), with little other flavors. If you just want to add the peppery taste, this is the one.
Dave's Insanity has almost no flavor; he has better sauces, notably Hurtin' Habanero.
I'm not much of a fan of the Blair's Death sauces, Death and After Death; they just don't taste right to me.
Ass-Kickin' products are disappointing to me.
Bermuda Jack's Onion Sauce is very flavorful, pretty hot, and excellent on spaghetti.
Iguana Gold is mustardy, really hot, and great on rare burgers.
El Yucatero is a sauce I got in a little groceria. I use it on Tex/Mex a lot. It's very much like Cholula.
Capital Punishment is massively hot. I used to put it on pizza, but not any more. It's too hot for that. I can't think of what might complement its flavor. It's good, but I don't know what to use it on.
That's all I have in the house right now.
Tom
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I use a bunch, Tabasco and that type are my salt substitute. Siriachi is good but only for flavor. Siriachi DOES have a chili relish that is great. Currently, i am using a lot of orange hot sauces, habanero ones.
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Texas Pete
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Tapatio is a staple like salt.
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You people need to man up...
(http://store1.yimg.com/I/hotsaucecatalog_1831_1716802)
To put this hot sauce in perspective:
Jalapeno: 2,500 - 10k scoville units
Habenero: 80k - 300k scoville units
Dave's Insanity, Total Insanity, & even Da Bomb: Final Solution sauce don't even come close...
Blair's 6AM Limited Edition: 10,300,000 - 16,000,000 scoville units
btw, the way to season a steak with it is to dip a toothpick in it, and lightly rub the toothpick across the steak.
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Tabasco is good. I prefer the flavor of Louisiana brand.
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Originally posted by indy007
Blair's 6AM Limited Edition: 10,300,000 - 16,000,000 scoville units
I prefer hot sauce that won't make me go blind by taking a chug of it, and that won't burn off my bellybutton hole.
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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.
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This stuff:
(http://images.amazon.com/images/P/B0000GHNW2.01-A1LNXKO0F6VQJE._SCTZZZZZZZ_.jpg)
Is friggin great on burritos and the like....mmmm.
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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 :)
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im with lasersailor.
not much of a hot sauce guy. But, we do have both Tabasco and Lousiana here that we use occasionally.
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Sriracha
There ya go Funked.
Charon
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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.
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I don't think there's a "best" hot sauce... all depends on the mood and food.
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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.
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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.
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Hands down best: Joe Perry's Boneyard Brew
(http://www.ashleyfood.com/acatalog/JP3PackWPicksmall.jpg)
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
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Does anyone know what they used in Chi Chi's resturant salsa?
Not the store bought.
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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.
;)
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Only one tobasco in my book McIlhennys Co
Great on scrambled eggs or sausage gravy over biscuits and home fries :D
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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
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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.
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Muscular yet refined. Elegant boquet. Compatable with a wide variety of comestibles.
(http://www.pcspray.com/pics/habanero.jpg)
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I had this one in Guatemala, I liked it so much I brought home a case. Sure wish I could find it local.
(http://www.lizking.com/Guatemala/mayaik.jpg)
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I make my own salsa usually give it away to my employees at Christmas.
In a 3 cup processor..
1 can of peeled tomatoes (fresh are NOT as good)
1 Habanero pepper (cut this in half or whatever if you're squeemish)
2 roasted Jalapeno peppers (just stick em in the broiler for a few minutes)
1 grip of cilantro (not sure how much, but maybe 1/4 cup?)
1-2 garlic cloves
1/4 onion
1/2 teaspoon salt (to taste)
some oregano
some cumin
Chop and enjoy.
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Originally posted by midnight Target
I make my own salsa usually give it away to my employees at Christmas.
In a 3 cup processor..
1 can of peeled tomatoes (fresh are NOT as good)
1 Habanero pepper (cut this in half or whatever if you're squeemish)
2 roasted Jalapeno peppers (just stick em in the broiler for a few minutes)
1 grip of cilantro (not sure how much, but maybe 1/4 cup?)
1-2 garlic cloves
1/4 onion
1/2 teaspoon salt (to taste)
some oregano
some cumin
Chop and enjoy.
Do you remove the skins from the roasted ******* peppers?
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If I feel like it.
Actually just whatever comes off easily. I don't get anal about it.
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Originally posted by midnight Target
If I feel like it.
Actually just whatever comes off easily. I don't get anal about it.
Let's not use the words peppers and anal in the same context okay?
Thank you.
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Pathia sauce. Its Indian.
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Mohotta Mobetta (http://www.mohotta.com/ShowView/category/1)
A great website for the butt burners!!
:aok
(http://www.mohotta.com/images/products/1507.jpg)
-SLICER