• Hot Sauces Information
    223 replies, posted
:( [img]http://i56.tinypic.com/rrhyyu.jpg[/img] I'm a pussy.
I really like Black Mamba, which is at around 2.5 M Scoville. I have it at home and taking it pure is really still a pain for me. I somehow get close to taking more and more of it, still I have by far not yet reached a lelvel, where I can safely get a small spoon of it down without the need to drink some milk afterwards.
[QUOTE=lemongrapes;29987297][img]http://www.tasteexplorers.co.uk/images/products/5.jpg[/img] this is the stuff I swear by, great flavor and franks/Tabasco are weak in comparison, yet it isn't retardedly hot.[/QUOTE] Fucking fantastic. I used to practically drink this shit with cheese on toast.
[QUOTE=aVoN;29992813]I really like Black Mamba, which is at around 2.5 M Scoville. I have it at home and taking it pure is really still a pain for me. I somehow get close to taking more and more of it, still I have by far not yet reached a lelvel, where I can safely get a small spoon of it down without the need to drink some milk afterwards.[/QUOTE] That much heat is useless in my opinion. I use hot sauce to accent my food, not make it taste like fire.
[QUOTE=Tralisk;29992851]That much heat is useless in my opinion. I use hot sauce to accent my food, not make it taste like fire.[/QUOTE] Well, same do I. It's not that I take that sauce pure. I just wanted to note that I (still) couldn't. I generally extend my chili with a few drops. Also my sandwichs (sandwich+cheese+cocktail sauce+black mamba - All toasted)
Something tells me I'm the only one here that hates hot sauce and hot food in general. I mean, I refuse to eat salsa unless it's cold or mild.
[QUOTE=ryasnack1;29992674]I love Tabasco. Going to buy the gallon jug sometime.[/QUOTE] Tabasco is about as hot as ketchup [editline]22nd May 2011[/editline] They only sell small bottles around here, they last for about 2 pizzas
[QUOTE=milkandcooki;29993271]Something tells me I'm the only one here that hates hot sauce and hot food in general. I mean, I refuse to eat salsa unless it's cold or mild.[/QUOTE] Some people don't like hot foods, that's understandable. It's just that it is luring on a primitive level as most of our bodies desire increasing spiciness in our foods.
I dislike tabasco, it's like pure vinegar to me, tastes terrible and gives close to zero heat.
I hate spicy foods, I don't get how people like having their mouths burn.
[QUOTE=MountainWatcher;29993607]I hate spicy foods, I don't get how people like having their mouths burn.[/QUOTE] It's not "BURNING", but rather a nice, flavourful, savoury spice. That's what I enjoy at least, I don't like to over do it with hotness.
Who here puts hotsauce on pizza? I don't.
[QUOTE=certified;29995158]Who here puts hotsauce on pizza? I don't.[/QUOTE] Everyone except you, I guess.
[QUOTE=certified;29995158]Who here puts hotsauce on pizza? I don't.[/QUOTE] I usually put some in to the tomato sauce when making pizza
Never put hot sauce on a pizza before. Tell me, how is it?
[IMG]http://img696.imageshack.us/img696/9735/pappysgenuinetexasbeesa.th.png[/IMG] Stingy as hell.:v:
Cant forget about Green Bandit [img]http://i.imgur.com/P4n3o.png[/img]
[QUOTE=The golden;29995894]IIT: Many different ways to ruin good food.[/QUOTE] I just had some gumbo, and the bowl with hot sauce was so much better.
[QUOTE=rexxar;29995408]Never put hot sauce on a pizza before. Tell me, how is it?[/QUOTE] Amazing, do it sometime.
Certain foods can be better with hot sauce like gumbo, chili, or mexican food in general. A lot of hot sauces are so spicy that you can't taste anything at all, and the only thing you feel is burning and your food is basically ruined. A lot of the "gimmicky" hot sauces are usually a massive disappointment or so hot that you cant taste any of your food and it turns your anus into a boiling volcano for a week.
[QUOTE=Raider Munch;29981910]That is 500 scovilles, ahahaa. I guess it tastes okay though.[/QUOTE] there's no way it's only 500 scovilles, maybe hot but fire has to be closer to 1000 [editline]22nd May 2011[/editline] [QUOTE=BassB;29983049][img]http://ep.yimg.com/ca/I/hotsauceworld_2156_147854637[/img] [url]http://www.hotsauceworld.com/hsw1600.html[/url] thats supposed to be the hottest food additive you can get, who's got 400$ lying around? technically not a sauce of course.[/QUOTE] not only the hottest food additive but the hottest chemically possible.
We have a cooking forum for a reason, you know. I posted a thread about hot sauces there over a month ago. May as well quote the OP: [QUOTE=C0linSSX;28979687][release][b]"Why in the fuck do people like hot sauce?"[/b] It has been long discussed why so many people enjoy putting themselves in pain and rendering their food difficult to eat. Scientifically, the reason is that the burning sensation caused by a certain chemical in spicy food tricks the brain into thinking that the body is in danger, and the body releases pleasure-causing chemicals to respond. In general though, hot sauces add an extra degree of flavor and intensity to food that few other condiments can offer. The right combination of flavor and spiciness can create a wonderful balance in food that simply can't be matched. Plus, some people genuinely enjoy the sensation.[/release] [release][b]"How does this oh-so magical fire liquid function?"[/b] Glad you asked. The fruits of the plants in the "capsicum" genus, the genus in which all peppered plants are found, are loaded with a chemical called "capsaicin". Capsaicin triggers the same chemical receptor as high levels of heat do, causing what can quite literally be described as a burning sensation. Over time, exposure to capsaicin can give your receptors a better resistance to it, although some people are born with it as well. Different capsicum plants contain different levels of capsaicin, with the weakest (bell peppers) containing none and the highest (bhut jolokia) containing a whole metric shit-load. The heat generated by capsaicin is measured in "Scoville units", in which substances are rated based on how much water it would take to dilute them completely ratio-wise. Scoville ratings are commonly given in ranges due to the differences in how people detect capsaicin. Here are the scoville ratings of some famous peppers: [b]0[/b]: Bell pepper [b]100-500[/b]: Banana pepper [b]500-2,500[/b]: [url=http://en.wikipedia.org/wiki/Anaheim_pepper]Anaheim pepper[/url], [url=http://en.wikipedia.org/wiki/Poblano]Poblano pepper[/url] [b]2,500-8,000:[/b] Jalepeño pepper, Tabasco Sauce [b]10,000-23,000:[/b] [url=http://en.wikipedia.org/wiki/Serrano_pepper]Seranno Pepper[/url] [b]30,000-50,000:[/b] Cayenne pepper, Tabasco pepper [b]100,000-350,00:[/b] Habanero chili, Jamaican hot pepper [b]855,000-1,359,000:[/b] Naga Jolokia pepper (ghost pepper) [b]5,000,000:[/b] Police Pepper Spray (note: don't fuck with police) [b]16,000,000:[/b] Pure Capsaicin (crystalline form) [u]Further Reading:[/u] [url]http://en.wikipedia.org/wiki/Capsaicin[/url] [url]http://en.wikipedia.org/wiki/Capsicum[/url] [url]http://en.wikipedia.org/wiki/Scoville[/url] [/release] [release][b]Uses[/b] Hot sauce is good on just about any kind of food, even breakfast items (especially anything with eggs). In the Americas, it is commonly used as a condiment or spread to give already good food an extra kick. The food doesn't necessarily have to be bland, but it certainly helps food with little taste. In Asian countries, hot sauces are typically thick pastes used as dipping sauces or ingredients in stir-frying. Of course, these are just the origins of its use. People all over the world today use hot sauces in many varying ways. Believe it or not, most hot sauces are not just intended to burn the shit out of your mouth. Some (such as ones mentioned later) can be quite flavorful. Although the spicy element of hot sauces is certainly appealing to many who enjoy them, the flavor is just as essential. As far as specific uses go, I would highly recommend dousing any Mexican cuisine in large varieties of hot sauce. As you get more experienced and pick out your favorite brands, you get a sense for what goes well together flavor-wise.[/release] [release][b]Brands[/b] The most famous brand of hot-sauce in the US would have to be Tabasco, which became the iconic hot sauce some time in the last 2 centuries [img_thumb]http://filesmelt.com/dl/1271.2.jpg[/img_thumb] Of course, because just about everyone has encountered this sauce at some point, it tends to be a reference-point for every other kind. Although it's certainly versatile and delicious, by no means is it the hottest sauce out there. Here are some brands you may encounter (enthusiast hot marked with [highlight]*[/highlight]): [list][*]Tabasco (the classic, today there are many varieties) [*]Cholula (delicious tangy Mexican hot sauces) [*]Sriracha (Thai, popular among foul bachelors) [*]Frank's (Buffalo wing sauce, runs from vinegar to medium hot) [*]Dave's[highlight]*[/highlight] (The original too-hot-to-eat brand, sells really hot shit) [*]Blair's[highlight]*[/highlight] (Same sort of thing as Dave's)[/list] These are just some of my favorites, of course, there are many other brands available.[/release] And there we have it. I leave you with a list of sauces I recommend, in order of heat level where the lowest is around 1,500 scovilles and the highest is around 530,000 scovilles: [list][*]Frank's Red Hot (the original buffalo wing flavoring, like vinegar with a hint of spice; very-low heat) [*]Tabasco Chipotle (smoky; low heat) [*]Cholula (sweet and tangy; low-medium heat) [*]Tapatio (similar to cholula) [*]Sriracha (Thai paste sauce, amazing on anything; medium heat) [*]Franks Xtra Hot (like the original but considerably hotter; medium heat) [*]Tabasco (the classic hot sauce, very tangy; medium heat) [*]Blair's Death Sauce (salty, strong flavored; high-medium heat) [*]Tabasco Habenero (a short burst of intense heat and unique flavor; high heat) [*]Dave's Hurtin' Habenero (tangy but strong, burning; very-high heat) [*]Blair's After Death (running the gamut of topping edibility, burn lasts for fucking-ever; very-high heat) [*]Dave's Insanity Sauce (not a topping, use one drop at a time if you're new, garlic flavor if you can taste it; insane) [*]Dave's Ghost Pepper (do not fucking eat without dilution, will last for well over half-an-hour; insane++)[/list][/QUOTE]
I fucking hate spicy food.
Sometimes I eat full packets of that Mild taco sauce from taco bell. I love it, tastes sweet and somewhat spicy. I also eat texas pete but it tastes sour more than spicy for some reason. Also anyone else put a ton of hot sauce on Skyline 3-ways?
I have some of this [img]http://www.tearsofjoysauces.com/images/SatansBlood.jpg[/img] it's the worst thing ever. It's not flavored, its just raw spicy power. It's 800,000 s.u. That's practically bear mace.
mild from taco bell is like 2 scovilles
Spicy
After Death hot sauce is hot at fuck! [img]http://www.hotchili-mike.se/0museum/gardener_resources_blairs_after_death_sauce.gif[/img]
I hate tabasco, I don't like a vinegar taste in my hot sauce. The three sauces in my fridge at all times are red hot original and buffalo and Sriracha.
[QUOTE=Nazereth666;29977993][img]http://www.quarrygirl.com/wp-content/uploads/2011/03/redhot-570x471.jpg[/img] I swear by this stuff, I am been buying it for over 12 years now. I put it on everything... well almost anything, it goes good on pizza, spaghetti, burritos, and of course wings. And of course almost anything tomato based.[/QUOTE] You know, I've always loved that buffalo sauce you get at restaurants, and I've never had this. I'm going to have to try it out sometime.
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