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Comb Your Beard posted:Is it cool to talk about making hot sauce in this thread? YES! I grow tons of hots and superhots (Ghosts, Carolina Reapers et al) and make a mash (http://www.pickl-it.com/410/3-way+pickled+peppers/) that I'll usually let sit for 3-6 months before adding distilled vinegar (I'm a purist for the fermented pepper flavors, and find that cider vinegar gives it too much of a "winey" taste), shaking, and butt-chugging. If you have a source for fresh peppies, this is the only way to fly.
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# ? Jan 22, 2017 19:03 |
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# ? Mar 28, 2024 13:39 |
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I am thinking of doing peppers in containers on my deck this season (we rent so I can't have a proper garden like I want). Where do you get your seeds? I'd really like to grow some habaneros, ghosts, and maybe some Trinidad scorpions.
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# ? Jan 22, 2017 20:29 |
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Comb Your Beard posted:Is it cool to talk about making hot sauce in this thread? Came here to make this same post, lol My sister bought me The Hot Sauce Cookbook for my birthday last year which has a good recipe for fermented pepper mash, which I then just mix with different types of vinegar in different ratios (plus other stuff) and boom, hot sauce. Tried with fresnos, red jalapenos, and green jalapenos so far. I made a really good sauce from green mash, rice wine vinegar, garlic, and lime juice which is great on both Mexican food and SE Asian stuff. Haven't tried using dried chilis for mashes but that sounds sexy, I can get quite a few different types of dried chili around here.
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# ? Jan 23, 2017 02:33 |
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I'm kinda intimidated to do a fermented mash. At this point I will probably stick with my method since I like the taste. I use a lot of vinegar but it never tastes too sour like Tabasco does to me. The white vinegar I have on-hand currently is this funky Filipino brand. I also use a little fish sauce and cider vinegar. Next growing season I'm keeping it simple and just buying seeds from Burpee. Red Habaneros and "Dragon Cayennes".
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# ? Jan 23, 2017 16:01 |
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Comb Your Beard posted:Next growing season I'm keeping it simple and just buying seeds from Burpee. I get all my seeds from this dude: http://www.fataliiseeds.net Awesome selection and ships really quickly in an envelope so it doesn't cost much for postage.
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# ? Jan 23, 2017 16:19 |
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Comb Your Beard posted:I'm kinda intimidated to do a fermented mash. At this point I will probably stick with my method since I like the taste. Do what tastes best to you but this is the first time I've tried to make hot sauce (or even canned/pickled/fermented anything) and after a half-dozen runs I've yet to poison myself in any manner. The mash also stay fresh for a long time so you can whip up a new batch whenever the mood strikes.
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# ? Jan 24, 2017 05:05 |
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You guys like hot horseradish? Rocket Horseradish, it's pretty hot or whatever you call it.
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# ? Jan 25, 2017 18:41 |
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Hot horseradish is my second favorite part of going to oldschool prime rib joints.
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# ? Jan 26, 2017 19:53 |
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Kenji from Food Lab/Serious Eats wrote up his 30 favorite hot sauces. Some of my favs are on there, only one I'm missing is Crystal. http://www.seriouseats.com/2017/02/kenjis-favorite-hot-sauces-chili-pepper.html
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# ? Feb 6, 2017 20:18 |
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Hannaford store-brand hot sauce isn't good. Surprising, given it's prominent use of natural flavors.
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# ? Feb 6, 2017 20:35 |
Only one sauce in there that features a pepper > 1 mil and it's surrounded by fruit and concentrates. Weak poo poo.
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# ? Feb 6, 2017 21:46 |
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Submarine Sandpaper posted:Only one sauce in there that features a pepper > 1 mil and it's surrounded by fruit and concentrates. Weak poo poo. I like to taste the food, though. The pineapple-mango one sounds right up my alley.
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# ? Feb 6, 2017 21:52 |
I like the taste of scorpion, ghost and scotch bonnet lots too. You can get high as you built a tolerance as well.
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# ? Feb 6, 2017 22:35 |
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One should doubt the palette of someone with a non-ironic Nando's recommendation.
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# ? Feb 7, 2017 01:20 |
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Tabasco is the best Louisiana style sauce.
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# ? Feb 7, 2017 02:55 |
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FuriousxGeorge posted:Tabasco is the best Louisiana style sauce. False, its Crystal.
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# ? Feb 7, 2017 03:13 |
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Louisiana brand
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# ? Feb 7, 2017 09:30 |
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Khablam posted:One should doubt the palette of someone with a non-ironic Nando's recommendation. ill fight you the hottest variety of nando's is fuckin dope on grilled or roasted chicken
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# ? Feb 7, 2017 19:50 |
BraveUlysses posted:ill fight you Yeah, that poo poo is great. That list is missing the neon green Yucateca, but it's pretty good otherwise. I mostly don't care about the sauces with superhots - I grow ghost chilies myself, and anything I need to make hotter, I can.
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# ? Feb 7, 2017 20:13 |
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FuriousxGeorge posted:Tabasco is the best Louisiana style sauce. It is the most ubiquitous "Louisiana" style hot sauce, but it is in no way the best. It does have it's place; usually at a restaurant whose gumbo game is subpar, and one can find Tabasco virtually everywhere. SymmetryrtemmyS posted:Louisiana brand Louisiana is very good! I usually keep a big rear end bottle in the pantry for when I run out of... Flaggy posted:False, its Crystal. ...this! Crystal is the best "Louisiana" style hot sauce. Well, out of the three most widely produced and distributed brands, anyway. Mushika fucked around with this message at 01:51 on Mar 17, 2017 |
# ? Feb 8, 2017 14:40 |
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I've never found Crystal in Canada for a reasonable price. The one time I saw it on a store shelf it was like $8 for a small bottle, and the online speciality stores put shipping on top of that. I just put Louisiana on my gumbo.
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# ? Feb 9, 2017 00:21 |
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It's great but not worth paying that much, jeez.
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# ? Feb 9, 2017 01:52 |
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CommonShore posted:I've never found Crystal in Canada for a reasonable price. The one time I saw it on a store shelf it was like $8 for a small bottle, and the online speciality stores put shipping on top of that. drat. Its about 3 bucks here and I am in Colorado. SymmetryrtemmyS posted:Louisiana brand This stuff is awesome, I agree. I also use the vinegar peppers in a bottle along with this. https://www.amazon.com/Louisiana-Tabasco-Peppers-in-Vinegar/dp/B0078X8B6M
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# ? Feb 9, 2017 03:19 |
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Flaggy posted:drat. Its about 3 bucks here and I am in Colorado. Ooh, I'll have to pick those up. I imagine they'd go great in a gumbo, or a fork straight out of the jar.
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# ? Feb 9, 2017 03:25 |
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SymmetryrtemmyS posted:Ooh, I'll have to pick those up. I imagine they'd go great in a gumbo, or a fork straight out of the jar. They really do, if I don't have sport peppers handy for hot dogs they go on those as well. I have been known to use them on a burger or two as well.
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# ? Feb 9, 2017 04:29 |
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The best places to buy the cheap hot sauces are the low-end grocery stores.
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# ? Feb 9, 2017 14:03 |
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Has anyone ever tried neonata? It's an Italian condiment, a spicy relish made of crushed hot and sweet cherry peppers and salty young anchovies in oil. It looks like that Wickles spicy sandwich spread (which I really like), but I'm sure it's completely different -- spicier, richer, funkier. It sounds amazing, but I've only ever seen it on Amazon, where it's very expensive: https://www.amazon.com/Coluccio-Neo...onata+anchovies But this Saveur article, which brought it to my attention, is tempting me: http://www.saveur.com/article/Kitchen/Go-Fish
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# ? Feb 14, 2017 02:54 |
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I was told to come post in this thread. I make (and have started selling on a small scale) my own buffalo style sauce. The guys in AI have been my first goon customers and they've overwhelmingly loved it. So uh, anyone wanting to gamble a couple bucks on a homemade recipe? Goon price is $4 a bottle and I can ship them anywhere in the continental US for $4.29. If anyone is interested please PM me.
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# ? Feb 21, 2017 06:49 |
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Big Bad Voodoo Lou posted:Has anyone ever tried neonata? It's an Italian condiment, a spicy relish made of crushed hot and sweet cherry peppers and salty young anchovies in oil. It looks like that Wickles spicy sandwich spread (which I really like), but I'm sure it's completely different -- spicier, richer, funkier. Yeah it's tasty but pretty overwhelming as a flavor.
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# ? Feb 21, 2017 14:01 |
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Then use it like an Indian pickle or what tamar Adler calls a brightener.
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# ? Feb 21, 2017 14:32 |
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Bad: Had to throw away some pepper mash tonight because I got too gung-ho last fall and made more than I could reasonably use Good: Made a pretty good and v hot Asian-style sauce with mash, rice vinegar, garlic, sugar, and fish sauce
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# ? Feb 26, 2017 06:16 |
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How come no one told me there was a hot sauce thread? I picked these up in Mexico City at Mercado de San Juan. I don't speak Spanish, the guy didn't speak English and nothing was labelled. Any idea what they are? The orange one tastes like arbol and some kind of nut. The black one is full of sesame seeds and cardamom (I think), but I can't identify the pepper. I poo poo liquid for days every time I use some, so it's difficult to test. EDIT: Cred shot Disco Godfather fucked around with this message at 16:00 on Mar 5, 2017 |
# ? Mar 5, 2017 15:50 |
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Disco Godfather posted:The Something Awful Forums > Discussion > Something Offal > Hot Sauce! I poo poo liquid for days every time I use some, so it's difficult to test. Also, no idea what those are.
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# ? Mar 5, 2017 17:34 |
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taqueso posted:Also, no idea what those are. Those are HOT SAUCES in a COLD PLACE you MONSTER. Most sauces are best kept in cabinet or cool dark place. The ones that need refrigerating will say so.
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# ? Mar 6, 2017 15:13 |
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Suspect Bucket posted:cool dark place.
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# ? Mar 6, 2017 16:14 |
not enough room in the fridge for my collection. they have a shelf in the cool dark region of my food pantry where they live.
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# ? Mar 6, 2017 21:04 |
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My parents have 2 fridges in their house because there used to be 5 people living there and it made sense. Now there's just the two of them but they still have two fridges. They manage to justify this by refrigerating condiments and pickled onions. So it could be worse for you. Khablam fucked around with this message at 15:38 on Mar 7, 2017 |
# ? Mar 7, 2017 11:46 |
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Khablam posted:My parents have 2 fridges in their house because there used to be 5 people living there and it made sense. I wish I could have a refrigerator specifically for pickled onions. I would be happy. Those around me would not. e: Oh wait, you said picked, not pickled. My point still stands.
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# ? Mar 7, 2017 15:23 |
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I got auto-corrected, it really is pickled onions.
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# ? Mar 7, 2017 15:39 |
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# ? Mar 28, 2024 13:39 |
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Khablam posted:I got auto-corrected, it really is pickled onions. Do they pickle the onions themselves? Do your parents have a fridge for onions that they pickle themselves? e: Because, if so, that is baller as gently caress. Mushika fucked around with this message at 15:52 on Mar 7, 2017 |
# ? Mar 7, 2017 15:49 |