• Hot Sauce - A Guide to the world of Capsaician, Habaneros, and melting your tongue
    88 replies, posted
It's [b]Tabasco[/b]. it even says on the picture, on the bottle.
Bought this hot sauce called Pain 100% for $7 at Hot Licks (a hot sauce store located in some parts of San Diego). It tasted like any regular hot sauce for a brief moment, but then the pain started to come in. The side-effects (runny nose and clogged ears) I received weren't too gratifying either.
what I really like is getting some of the hottest nados "hot" sauce then adding a teeny weenie bit of hot sauce to it, tastes amazing with the flavor of the nanods one and the hotness of the sauce
For flavor and extreme tastiness I recommend this stuff. [img]http://ep.yimg.com/ca/I/hotsauceworld_2210_93456570[/img] Vinegar, Habaneros,Papaya, Onion, Honey, Ginger, Garlic, and Mustard. It's hot but what really sets it apart for me is it's sweet and tangy aftertaste that comes in with the burn. It feels and tastes nice!
[img]http://www.huyfong.com/images/sriracha.jpg[/img] hi
sorry to bump this thread, but as of the late i've been addicted to this stuff: [img]http://cdn.shopify.com/s/files/1/0147/1592/products/1108-11_grande.jpg?2024[/img] it's spicy as fuck. it's so spicy, the way I put it on my food is by dipping the tip of a chopstick in it and spreading it on a sandwich or something. but it's so amazing.
Anyone here dipped leftover chicken breast in hot sauce? It's awesome
Oooh I'm eating Srirachi right now on some pizza, so great
[QUOTE=Sleepy Head;37241314] [IMG]http://cdn.shopify.com/s/files/1/0147/1592/products/1108-11_grande.jpg?2024[/IMG] [/QUOTE] [I]It is a hot sauce[/I]
I use this thing called "Ahjo" Tastes quite fruity and gives a lot taste too, not just burn. Supposedly 333k scovilles [editline]16th September 2012[/editline] [img]http://www.poppamies.fi/images/_JAK1546.jpg[/img]
So I got Blair's After Death Sauce as a gift recently, and so I thought "oh, sweet, maybe this one will give me a burn for once." (I usually use Tabasco or Frank's or BWW Blazin' when I need actual heat.) So I poured it over some fried chicken tenders. My entire bottom lip went numb. And I loved it. Been using it on everything and as a ramen additive ever since.
I bought some Bhut Jolokia peppers and they're amazing in currys.
the blair 16 million reserve scares me
I just grab literally anything (Yes including 1 of each pepper that I have) I can find in my garden, shove it in a Vitamix blender, and call it hot sauce. (It's actually not bad!)
Anyone here ever made their own hot sauce? I made one hot sauce/bbq sauce hybrid and left it around for 2 years. And wow, it really tastes great with buffalo wings.
Picked this up at Hot Licks in San Diego's Old Town [t]https://pbs.twimg.com/media/A3_7ey3CMAAS4Pp.jpg:large[/t] It didn't clean out my colon, but it has a great aftertaste.
So my family grows Scotch Bonnets and Cayenne Peppers in our garden, but there's just some things you can't add to your food in solid form. Tried of the weakness of Tabasco, I asked my parents to pick me up something with more kick to it, and they get me whatever places like Olive Garden or Casey's use to spice their wings, which is still pretty damn weak. Anyone got any particular brands, be they from the OP or extra, they care to recommend that are comparably spicy?
I have a bottle of this: [img]http://cdn2.bigcommerce.com/server1400/8602f/products/136/images/259/Breck-ghost-extract__26676.1329944890.1280.1280.jpg[/img] Goes great with anything.
Dave's Insanity sauces were the ultra gods of my childhood. I have the ghost pepper version in my fridge, which is the hottest of the sauces I believe. Measured at around 600k scoviles, I can tell you that from direct experience, it's pretty fucking hot and anything more than an a1 sized drop in your mouth will leave you in tears. I also have tried a kind of flavored mix of ghost peppers minced into a powder. It was great until I spilled it all over the floor in my room. The vacuum couldn't get the fumes out in time and it somehow got absorbed into my feet when I stood on it. The next day, I woke up with burning sore feet which fucked me up the entire day.
I've been making vindaloo curry for dinner recently and each time I throw in a ghost pepper with some habanero sauce though the sauce kind of offsets the flavor. Anyone have a suggestion for a hot sauce suit for asian food? (besides siracha)
[img]http://i.imgur.com/useWy.jpg[/img] Not very hot at all but God damn tasty. I put this in practically everything. Mac 'n' Cheese, chicken, salmon, you name it.
I have been buying red hot for over 10 years now, I put it one damn near everything. Not hot or anything but it just tastes so damn good.
My friend bought 2 bags of dried ghost peppers and we each ate one. We very nearly died. Now I have 2 bags of dried ghost peppers and nobody wants to eat any. If anyone wants, I could mail them a few as long as they record themselves eating it and I can put it up on youtube. [editline]16th October 2012[/editline] Anywhere in america of course
Pretty sure I've told this story before in the forum, but I ate a Ghost Naga at school for a £5 bet. I didn't have any sort of drink to wash it down with, so the Physics lesson I had straight after was an absolute nightmare.
My gripe with some of the hotter sauces out there is the longevity of the burn, I really like it initially but I don't enjoy deep-throating fire for 2 hours afterwards. [img]http://filesmelt.com/dl/Daves_insanity_sauce.jpg[/img] Picked this up at the super market last weekend, pretty enjoyable in my opinion.
[QUOTE=.py;36000876][img]http://www.huyfong.com/images/sriracha.jpg[/img] hi[/QUOTE] best ever
Not exactly a sauce, but if you get a dry pepper or two, crush it up, put it in boiling water and add salt & vinegar (Or honey) it makes an awesome sore throat remedy. Tastes alright, too. The main thing about it is where normal drinks hurt when they go down, this feels totally normal. Apart from the burning. To stay on topic, which is better-chunky sriracha in the jar or the bottled paste?
[QUOTE=InUndenial;38080614]Not exactly a sauce, but if you get a dry pepper or two, crush it up, put it in boiling water and add salt & vinegar (Or honey) it makes an awesome sore throat remedy. Tastes alright, too. The main thing about it is where normal drinks hurt when they go down, this feels totally normal. Apart from the burning. To stay on topic, which is better-chunky sriracha in the jar or the bottled paste?[/QUOTE] I prefer the paste, though admittedly that is mostly because there's more of it and I can coat food in it more efficiently.
When my parents went to Jamaica on a cruise, they brought me back a few bottles of this stuff called Jerome's Jammin' Hot Sauce. Not all that hot, but oh my it has to be some of the greatest tasting sauce I've had.
Here's an old (over 2 years) video of me eating a teaspoon of a 333k scoville chilisauce. [video=youtube;CgKwLaaYMI4]http://www.youtube.com/watch?v=CgKwLaaYMI4&list=UU9c2IAbv_pjzridj0BIW7RQ&index=3&feature=plcp[/video]
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