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King Kool posted:My brother was absolutely repulsed by the Colman's Mustard I tried. He said it was just about the worst thing he's ever tasted. Put it on sausage sandwiches 
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Jan 4, 2017 12:59
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I only discovered English mustard and chips at about 20, and for a moment felt like having a re-do of my life til that point.
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Jan 4, 2017 13:42
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I discovered Colman's yellow mustard outside of the The British Museum in London. I got a hot dog from a cart, and the only mustard they had was in a yellow plastic squeeze bottle. I assumed that it was plain old American yellow mustard, like French's, so I squirted a shitload all over my dog. It was an eye-opening and eye-watering experience when I bit into it. Still ate the whole thing, though.
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Jan 4, 2017 14:13
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My go to mustard for the longest time was Woeber's Hot & Spicy mustard, it's not actually hot at all but I really enjoy the flavor. I picked up some Lowensenf Extra when someone recommended it in this thread, one of the best sandwiches I've had in a long time was leftover ham, lowensenf extra mustard and pickled onions I made along side my pickled eggs. Someone in my family noticed my recent obsession with hot sauce and bought me a generic 12 bottle hot sauce gift pack thing. Literally 7 of the hot sauces in it have the exact same ingredients and just different labels. It's the thought that counts I guess, I'm probably just going to dump most of it in my next batch of pickled eggs. Are there any good garlic based hot sauces? Something where garlic might actually be closer to the top on the ingredient list? I tried the Choula chili garlic and Dave's roasted garlic and a few others and they are probably the most disappointing sauces I've tried.
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Jan 4, 2017 17:19
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katkillad2 posted:My go to mustard for the longest time was Woeber's Hot & Spicy mustard, it's not actually hot at all but I really enjoy the flavor.  Is this the one you're talking about? If so, that is hands-down my absolute favorite mustard ever. I love it so and can't recommend it enough.
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Jan 4, 2017 20:12
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Is that Woebers available in the States? I've never seen it.
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Jan 6, 2017 19:15
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wormil posted:Is that Woebers available in the States? I've never seen it. It is. It was very common around where I grew up in southern CT, and I've found it in two separate Harris Teeter stores here in NC. Just keep an eye out for it at different supermarkets.
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Jan 6, 2017 19:50
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anyone make their own mustard? seems like it should be easy enough
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Jan 6, 2017 19:51
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Jose posted:anyone make their own mustard? seems like it should be easy enough I've done it a few times. Including one of the ICSA competitions, Battle Mustard. Grinding the seeds took a LOT more work then I thought (I used my Cuisinart), so make sure you soak them through thoroughly before processing.
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Jan 6, 2017 20:03
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I know it's not hot sauce, but my wife bought me these tortilla chips the other day. They are like nuclear-hot doritos. Just a couple had me hiccuping. They hurt so, so good.
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Jan 10, 2017 18:12
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Jose posted:anyone make their own mustard? seems like it should be easy enough You can buy Colemans mustard powder in the UK at least, to make your own sinus destroying blends.
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Jan 11, 2017 15:28
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I wish you could buy a bag of roulette doritos; that's only the super hot ones. They're really good for chips.
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Jan 11, 2017 15:43
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I've got Frank's Red Hot and Weber's horseradish mustard in the fridge, truly influences of living in Western NY. Also some Tapatio. Melinda's garlic habanero when I find it. Anyway, I got this hot sauce kit for Christmas: https://imgur.com/a/ddj0a Such cute little bottles for fiery death. I've also got harissa and just about all of Punjab kicking around in my spice cabinet. The box says to experiment with stuff besides the starter ingredients... Wish me luck.
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Jan 13, 2017 14:53
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I think I have that same set! I should probably actually get to using it, one of those things I just kind of forgot about.
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Jan 13, 2017 16:20
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Franks is complete garbage hot sauce for babies but it's a regular guilty please of mine. Drown a cold pizza in it and it's heavenly.
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Jan 15, 2017 17:14
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Franks might be the Budweiser/Miller of hot sauce, but I have yet to find something better to put in vegetable soup or soup beans. Tried a bunch of the hot sauces I bought. Dave's Scotch Bonnet and Tropical Xtra Hot Habanero weren't really hot at all but tasted great, I'll probably bump up the Tropical to XX or XXXtra hot next time I buy some. I'm thinking about ordering some plain wings from BW3 and pouring those sauces all over them. Melinda's Fire Roasted Habanero and Garlic had nice heat but kind of on the bland side. Cholula Chipotle tasted great and is cheap, definitely going to be a staple for me from now on. The neon green El Yucateco was a little disappointing, it's mostly just heat.
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Jan 15, 2017 19:58
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Re: Mustardchat, I wish the World Market near me still stocked Dave's Hurtin' Habanero Honey Mustard - I loved that stuff, but not enough to blow $13 on a single jar of it on Amazon Prime.
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Jan 16, 2017 01:17
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I'm just starting my journey into hot sauces and I got some Tabasco habanero sauce, it's real fruity and awesome.
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Jan 16, 2017 01:21
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Khablam posted:Franks is complete garbage hot sauce for babies but it's a regular guilty please of mine. Drown a cold pizza in it and it's heavenly. It's good for my roommates who are largely intolerant of spicy. Plus, yeah, it's cheap and has decent flavor. Anyone else like Scorned Woman? I remember I first tried it when I was like 10 and stuck with me since.
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Jan 16, 2017 18:24
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Missing Name posted:It's good for my roommates who are largely intolerant of spicy. Plus, yeah, it's cheap and has decent flavor. Scorned woman is pretty drat tasty. I had it when I was really young too and I remember it tasting really good but being too hot to use regularly. I got a bottle of 95% pain sauce in the fridge at work and I'm going through it rather quickly. It's got a good sweet flavor to balance the heat of the habeneros.
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Jan 16, 2017 18:30
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My current favorite is a hot sauce made by an owner of one of the vendors that my company uses. He doesn't sell it. He gives it away to his clients as gifts in nice retail packaging. It comes in two flavors: "Habenero Hotsauce" (Easy going, like Yucateco) and "The Hottest Fuckin' Sauce" (it creeps up on you. It starts mild and just keeps building.)
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Jan 16, 2017 18:48
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Frankston posted:I'm just starting my journey into hot sauces and I got some Tabasco habanero sauce, it's real fruity and awesome. its so much nicer than the regular stuff
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Jan 16, 2017 18:52
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Missing Name posted:It's good for my roommates who are largely intolerant of spicy. Plus, yeah, it's cheap and has decent flavor. I remember I tried it when I was like 10. It was the first truly hot sauce I tried. I've had it a few times since then. It's good.
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Jan 16, 2017 19:30
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Jose posted:its so much nicer than the regular stuff Tabasco Habanero really is a good sauce. It has just a hint of the fermented pepper mash taste that I like from Tabasco, without being quite so vinegary--and a good amount of heat and fruit. If I could only have one bottle in the pantry, I would seriously consider it as the one.
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Jan 16, 2017 19:43
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Jose posted:its so much nicer than the regular stuff It really is. I've just ordered a cheese & tomato pizza specifically to douse it in the stuff.
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Jan 16, 2017 20:19
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My parents had a bottle of Tabasco sauce at their house, and it lacked the fermented taste I hate and it seemed spicier than I remember. The bottle was probably old, so maybe that had something to do with it?
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Jan 17, 2017 04:36
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I go to some pretty lovely burrito places near my work that are elevated by the Tobasco Chipotle sauce. Also the standard tobasco was perfect in a pickle shot back in college.
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Jan 17, 2017 21:16
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I put dried habenero in vinegar to make a spicy vinegar for whatever. They reconstitute and I assume the peppers are safe pretty much forever as long as they are submerged? I don't refrigerate it and I'm still alive.
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Jan 17, 2017 23:11
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I bought a bottle of the Roasted Carrot Habanero from this company on a whim: http://www.roastershotsauce.com/ It's pretty good. The carrot is a nice complement to the habanero, and it's not too spicy overall. I'll probably try the garlic-jalapeno one as well.
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Jan 17, 2017 23:34
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wormil posted:I put dried habenero in vinegar to make a spicy vinegar for whatever. They reconstitute and I assume the peppers are safe pretty much forever as long as they are submerged? I don't refrigerate it and I'm still alive. You should be fine but be careful when preserving things for long periods without first pasteurizing. My grandmother would keep a jar of peppers and just boil new vinegar and pour it in piping hot to refill. http://www.nwedible.com/how-not-to-die-from-botulism-what-home-canners-need-to-know-about-the-worlds-most-deadly-toxin/
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Jan 18, 2017 00:38
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I don't know if this is true of all places in Russia or just the region I was in near Saransk but every restaurant you went to had homemade mustard and it was the best. I made my own homemade Sichuan chili oil over the weekend and it was the best decision I've ever made.
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Jan 18, 2017 01:25
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Is it cool to talk about making hot sauce in this thread? I usually make hot sauce with formerly fresh frozen whole peppers (minus the stem and the core where it attaches obvi). Then whole garlic, salt, vinegar, blend, minimal filtering. Then I bottle it in old 12 oz Crystal hot sauce bottles thinned out a bit with a thinner commercial brand like Crystal or Goya. Got some dried chile de árbols that are quite hot. Thinking split them lengthwise, destem, dump, rehydrate in white vinegar, then use them the same way I would the thawed ones, reserving vinegar for later. Good plan or nah? Cholula uses árbols and that stuff is quality in my opinion.
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Jan 18, 2017 17:22
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Comb Your Beard posted:Is it cool to talk about making hot sauce in this thread? That should probably be fine. It's pretty similar to the recipe I like to use. Maybe save some seeds to blend if you want more heat, and throw in some honey? e: May as well post the recipe. http://www.bluekaleroad.com/2013/01/homemade-sriracha.html
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Jan 20, 2017 00:32
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http://caribbeanpot.com/traditional-caribbean-peppersauce-hot-sauce-recipe/ This is my usual, but I use cider vinegar (for a bit of sweetness), and usually add yellow mustard (a trini standard) and some random citrus I've got hanging around. Some allspice if I'm feeling like a bit of jerk flavor. I learned it from my friend's Trini father, who lives in Canada now. Apparently he got the recipe from an Irish community that's been in Trinidad for a hundred-ish years.
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Jan 20, 2017 00:51
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So, uh... Is it safe to say that if I've never made hot sauce before and have this kit, just throw poo poo together and see what sticks? With documentation, of course
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Jan 20, 2017 02:26
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Missing Name posted:So, uh... Worst thing that happens is that it's gross. Try it! 
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Jan 20, 2017 02:27
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Frankston posted:I'm just starting my journey into hot sauces and I got some Tabasco habanero sauce, it's real fruity and awesome.
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Jan 21, 2017 13:19
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straight up brolic posted:get el yucateco it's better in almost every way From where? My local supermarkets don't stock it unfortunately.
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Jan 21, 2017 13:59
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Wallyworld. But habanero Tabasco is good so gently caress the haters.
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Jan 22, 2017 00:09
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Frankston posted:From where? My local supermarkets don't stock it unfortunately. amazon have it but its not cheap
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Jan 22, 2017 00:12
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