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COOL CORN posted:Yeah, if you're going to be handling hot peppers, always have a friend touch your penis for you The Something Awful Forums › Discussion › Goons With Spoons › Hot Sauce: Always have a friend touch your penis for you
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Sep 1, 2018 01:37
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Flash Gordon Ramsay posted:Did your friend at least apologize to you? lmao iospace posted:This convo has been peak hot sauce thread
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Sep 1, 2018 13:13
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Bravado Ghost Pepper + Blueberry is very good, but I cooked some chicken in it and now I can't go in the kitchen because of the fumes, whoops
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Sep 1, 2018 18:22
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Build your strength. Inhale the vapors.
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Sep 1, 2018 20:55
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Accidentally macing yourself is just the price you pay to enjoy spicy foods. Totally worth it.
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Sep 1, 2018 20:57
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Trader Joe's sells a yuzu hot sauce that's basically yuzu kosho in vinegar, and it's very good. The bright floral flavor pairs well with cheese, green chiles, and also just about everything I've tried it on. Definitely pick up a bottle if the idea of yuzu hot sauce appeals.
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Sep 1, 2018 21:00
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Dr_0ctag0n posted:Accidentally macing yourself is just the price you pay to enjoy spicy foods. Ah yes. I remember taking half of a bottle of Melinda's Naga Jolokia to the widely opened eye as I was shaking it and the cap broke off. I nearly got someone to drive me to the ER.
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Sep 2, 2018 05:40
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I use so much hot sauce/handle enough peppers that I end up with Wing Wang at least once a month. I think I'm probably desensitizing my dick, would not recommend. I just forget because I'm so used to it in my hands at this point.
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Sep 2, 2018 07:27
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Loutre posted:I use so much hot sauce/handle enough peppers that I end up with Wing Wang at least once a month. I think I'm probably desensitizing my dick, would not recommend. I just forget because I'm so used to it in my hands at this point. Why would anyone ever need any sort of endurance lubricant? Just use years of topical capsaicin!
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Sep 2, 2018 19:11
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Basic disposable gloves (like the kind a doctor uses) are actually really effective at preventing this type of thing.
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Sep 5, 2018 17:58
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They're useful in a lot of things around the house, to be fair.
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Sep 5, 2018 17:59
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I think I've been disrespecting jalapenos my whole life. The hot sauce I made with the ones from our garden is fantastic, I took the seeds and ribs out and it's probably a 1.5/10 on my hotness scale. Which is what I would normally rate jalapenos, sometimes they could occasionally be hotter but not a big deal. I also used them, with seeds and ribs, to make some prik nam pla and eating a sliced piece lit me the gently caress up. Like inedible on my scale of hot. I started to wonder if they were even jalapenos, I was looking online and mine looked a little darker and some had some black coloring but they looked the same. I pretty regularly eat habanero based hot sauces and this blew them out of the water. To make sure I wasn't crazy, my brother tried them as well who's probably bigger into hot sauces than I am and he said the same thing that it's hotter than any habanero hot sauce he's had. I guess when I eat jalapeno related things they are usually pickled/fermented, don't know if that has any impact on the heat. It's hard to imagine I've been eating jalapeno things and hot sauces without any seeds most of my life.
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Sep 16, 2018 00:45
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The VAST majority of "jalapenos" sold now are the TAM variety, which is actually a cross-breed with green bell pepper, and is quite mild. They're the really big one. If you're growing your own jalapenos and the seeds don't say that they are TAM, then they are likely REAL jalapenos, and actually quite spicy. They'll be like half the size of a TAM.
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Sep 16, 2018 03:00
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My mom's friend grows chili peppers and weed for me and he just brought over a ghost pepper plant that has two purple ones on it. Gonna look into doing a fermented sauce this time.
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Sep 16, 2018 04:00
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Also when processing jalapenos most recipes call for cooking it down and I believe cooking any pepper makes it lose some heat. (Clearly some of the capsaicin is in the air as steam and will cause irritation or straight up pepper spray clouds depending on the pepper)
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Sep 16, 2018 15:17
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Dr_0ctag0n posted:Also when processing jalapenos most recipes call for cooking it down and I believe cooking any pepper makes it lose some heat. (Clearly some of the capsaicin is in the air as steam and will cause irritation or straight up pepper spray clouds depending on the pepper) The last time that I cooked my habenero salmon I forgot that my kitchen doesn’t have a vent fan. Had to breathe through a wet towel.
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Sep 16, 2018 15:52
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It isn't technically hot sauce but Herdez guacamole salsa is delicious and the medium variety is significantly hotter than something like red / green Cholula or Valentina. It's essentially a salsa verde with avocado and I've been putting it on all kinds of stuff. It's especially good as salad dressing.
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Sep 16, 2018 18:36
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Thread! Me and my girlfriend bought a $75 shipment of different hot sauces which will be arriving tomorrow. I'll make another post talking about each of them but first I have to taste them! I'm gonna make a ton of chicken wings as kind of an amateur Hot Ones lineup. What's the best way to cook a chicken wing as a hot sauce delivery system? breaded and fried or baked?
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Sep 17, 2018 05:13
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Doc Walrus posted:Thread! Me and my girlfriend bought a $75 shipment of different hot sauces which will be arriving tomorrow. I'll make another post talking about each of them but first I have to taste them! I'm gonna make a ton of chicken wings as kind of an amateur Hot Ones lineup. What's the best way to cook a chicken wing as a hot sauce delivery system? breaded and fried or baked? https://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html If you follow this recipe, they are better than fried wings. Its a bit of a process. Dry the wings, toss with salt and baking powder, leave the wings uncovered over night. Bake to perfection. My wife isn't really big on wings, I make this recipe alot now because she loves how crispy and tender the wings come out after the whole process. Once baked, toss with sauce and enjoy.
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Sep 17, 2018 13:21
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http://hostthetoast.com/baked-chicken-wings-honey-chipotle-garlic-sauce/ Similar to the recipe above, using baking soda and salt, but no need to leave them overnight. Skip the sauce, obviously, if you are bringing your own.
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Sep 17, 2018 14:41
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uhh fried wings are the best hth
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Sep 17, 2018 15:12
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BioTech posted:http://hostthetoast.com/baked-chicken-wings-honey-chipotle-garlic-sauce/ Jesus christ what is with these food bloggers? I don't need to read your life's story and how it prepared you for these loving chicken wings, just make with the recipe already!
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Sep 17, 2018 15:21
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PT6A posted:Jesus christ what is with these food bloggers? I don't need to read your life's story and how it prepared you for these loving chicken wings, just make with the recipe already! The short answer is: without the life's story, why would you ever come back to that food blogger as opposed to any other recipe source? For the long answer take a look here: https://cadryskitchen.com/2018/06/06/food-blog-pet-peeves/ But you are, of course, not alone: http://www.slate.com/articles/technology/technology/2017/12/why_does_every_online_recipe_begin_with_the_preface_to_a_personal_memoir.html
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Sep 17, 2018 16:55
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Every recipe/cookbook/food blog should be written like the Les Halles Cookbook. Recipe clearly available and unembellished (and clearly written for someone who knows what a kitchen is), asides focused, relevant and interesting. But what did Anthony Bourdain know? He's only one of the most respected food writers of all time, I assume McFuck the Cooking Blogger knows better.
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Sep 17, 2018 17:24
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Submarine Sandpaper posted:uhh fried wings are the best hth I agree whole heartily, but I hate frying at home.
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Sep 17, 2018 17:38
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PT6A posted:Every recipe/cookbook/food blog should be written like the Les Halles Cookbook. Recipe clearly available and unembellished (and clearly written for someone who knows what a kitchen is), asides focused, relevant and interesting. Very few people know how to begin a piece of technical writing. Even $300 textbooks gotta ramble on about god, mother and apple pie for 20 pages before they get into anything you might want to know.
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Sep 17, 2018 17:38
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BioTech posted:http://hostthetoast.com/baked-chicken-wings-honey-chipotle-garlic-sauce/ This is the recipe I went with since I didn't have time for an overnight prep. Came out nice and crispy, but holy gently caress I never thought I'd cook chicken wings for over an hour.  THE SAUCES: Cafe Tequila Roasted Habanero One of the hotter sauces I ordered, which tells you how good I am with spicy food (not very!) Tastes fantastic, like a dark roasted salsa with more of a pepper taste than a tomato taste. Thick consistency, great for dabbing. Best bottle design out of the set, too, of course.  Haitian Heat Sexy Sauce Another pretty hot one. Also very tasty and a little fruity, but not extremely so. Surprisingly thin-- like very, very thin and drippy.  Red Amazon Pepper Sauce Medium heat in the context of this set. Very vinegar heavy, which I like, but my girlfriend hates it as much as she hates buffalo sauce. Same texture as buffalo sauce, more or less, but with a very different peppery taste.  Big Daddy Trevi's GoatWhore: Blood For The Master Believe me when I say this isn't hot sauce. It's a nice barbecue sauce with a silly label. Worcestershire is the major ingredient, and it tastes good for what it is. Which isn't hot sauce.  Secret Aardvark Habanero Aardvark is the best hot sauce in this set by all metrics, but that's okay. There's a lot of great hot sauces out there and you don't have to pick Aardvark every time. But you'd be fine if you did.  Dirty Dick's Hot Sauce Medium heat, fantastic sweet-and-spicy sauce. Same consistency as buffalo or Tabasco sauce-- thin, but not watery.  Trinidad Caribbean Pepper Sauce (Medium) Kind of a middle ground between Red Amazon and Dirty Dick's. Good sauce, there's nothing wrong with it, but it's not a star in this lineup.  Matouk's Calypso Sauce Medium-high heat in this set. Tastes creamy and pretty sweet, maybe sweeter than Dirty Dick's but not sugary sweet. By far the thickest sauce in this set.  Bravado Pineapple & Habanero Sauce Girlfriend's favorite. I didn't taste it-- not a pineapple fan at all. Speaking of which, bonus points to my girlfriend for hanging out next to the kitchen taking swigs of each hot sauce while I made the chicken. You can find all of these hot sauces, and order delivery, at Tears of Joy, an Austin TX-based hot sauce shop. Parking is such a crock of poo poo downtown that delivery might even be the cheaper choice.
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Sep 18, 2018 03:15
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Here's a cool video from Epicurious blind-comparing cheap vs. expensive hot sauces. Definitely worth a watch, and that guy absolutely knows his stuff.
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Sep 18, 2018 14:14
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The Midniter posted:Here's a cool video from Epicurious blind-comparing cheap vs. expensive hot sauces. Definitely worth a watch, and that guy absolutely knows his stuff. That was interesting, but I would have liked to see what hot sauces he was actually using.
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Sep 18, 2018 18:47
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So where do you all go to buy hot sauces online? I don't mind spending a couple of bucks on hot sauce but it feels bad to spend $10 on a single bottle when I go to the local hispanic grocery store and pick up a couple of bottles of Yucateco or Valentina for the same price.
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Sep 18, 2018 18:58
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AnimeIsTrash posted:So where do you all go to buy hot sauces online? I don't mind spending a couple of bucks on hot sauce but it feels bad to spend $10 on a single bottle when I go to the local hispanic grocery store and pick up a couple of bottles of Yucateco or Valentina for the same price. $10+ is pretty standard for good hot sauces that aren’t mass produced at the levels of Tabasco/El Yuc/etc I’ve always ordered from Heatonist, they have awesome customer service. But even Amazon is pretty great.
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Sep 18, 2018 19:23
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If anyone here is bottling their own sauce: can you recommend a good pH meter? I'm not trusting the pH strips i got (2.0-6.0 pH, i think) because my sauce is discoloring them more than I'd like.
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Sep 18, 2018 20:58
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COOL CORN posted:$10+ is pretty standard for good hot sauces that aren’t mass produced at the levels of Tabasco/El Yuc/etc not a fan of their selection and prices seem high. look on amazon then go to the actual store's website imho
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Sep 18, 2018 21:03
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Do any of you folks use hot sauce as part of a burger/sandwich spread, and if so which hot sauces do you favor for the task? A restaurant in town used to make burger with what the chef called a "spicy cajun spread" and it was amazing. Genuinely spicy and flavorful. Sadly, the restaurant closed down about a year ago and I've wanted to recreate the burger myself. I bought some cajun mayonnaise on a lark and dear god was that awful. I figure I should do some experimenting on my own but I'm not a hot sauce expert by any means and uncertain where to start. All I can really figure is maybe I should grab something ostensibly out of Louisana and mix it with some mayonnaise.
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Sep 21, 2018 00:59
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Homemade dill pickled green tomato relish, mayo (I like homemade or Heinz), Jay D's molasses mustard, and Camden's catsup makes a great burger spread. Add some Louisiana brand or Crystal for heat.
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Sep 21, 2018 01:07
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I assume that "spicy cajun spread" was something like remoulade? here's one recipe for it. https://www.seriouseats.com/recipes/2011/06/sauced-louisiana-remoulade-recipe.html
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Sep 21, 2018 01:12
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Thank you both for the recommendations. The remoulade in particular seems promising, and looks just like the sauce that I remember. On a lark I actually grabbed some Crystal at the store just now. I was gonna try mixing it with some mayo and see what happens but now that I have some more qualified recommendations I’m gonna hold off and take a stab at it after another grocery run tomorrow.
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Sep 21, 2018 01:44
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uber_stoat posted:I assume that "spicy cajun spread" was something like remoulade? here's one recipe for it. This is almost definitely the case and remoulade is basically whatever good tasting stuff mixed with mayo. Make it up as you go. Ume vinegar pickled onions? Go for it.
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Sep 21, 2018 03:21
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SymmetryrtemmyS posted:This is almost definitely the case and remoulade is basically whatever good tasting stuff mixed with mayo. Make it up as you go. Ume vinegar pickled onions? Go for it. I’m glad you said this because I decided to experiment prematurely. I threw together some stuff I had on hand, some mayo, Crystal (lots), chili powder, a bit of ketchup, ground black pepper, and garlic powder. It came out okay, I think maybe the safflower mayonnaise I’m using isn’t suited for what I’m trying to do. No matter how much Crystal I threw in, it just seems lack the bite I’m looking for. Maybe a different mayo and some actual cayenne pepper would help. Honestly might try belizean heat when it comes in the mail. I know habanero isn’t a likely element but I’ve always liked adding habanero to other foods I’ve made so I feel like it might bear out E: pretty good for dipping fries in though 100 degrees Calcium fucked around with this message at 03:38 on Sep 21, 2018 |
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Sep 21, 2018 03:27
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IMO add hot sauce and Cajun seasoning.
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Sep 21, 2018 03:40
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