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Renfro's is legit
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Jan 12, 2019 04:24
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They're one of the few straight up legitimately hot salsas available around here at big groceries. Good stuff. Glad to see Secret Aardvark getting big. It's better than sriracha at basically everything.
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Jan 12, 2019 04:41
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Cauterizer from Heartbreaking Dawns. Had it with some leftover fried rice and it's delicious. Really good job getting the sweet pepper flavor forward and then a long bright burn of heat. Trinidad Scorpion ended up being a crazy good hot sauce pepper.
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Jan 22, 2019 02:13
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Howler Monkey is delicious, but very watery. Why does Da Bomb hurt so much?
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Jan 22, 2019 02:34
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QuarkMartial posted:Howler Monkey is delicious, but very watery. Extracts, that leads to the metallic taste there.
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Jan 22, 2019 07:25
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That Secret Aardvark Habanero is some seriously good poo poo.
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Jan 23, 2019 11:59
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Bum the Sad posted:Refenros is loving gross if I am remembering right. I bought one of their salads and it was like thickened with corn starch and jelly like. Their ghost pepper queso is awful and the only flavor it has is onion. I admit I haven't tried anything else from them but it hasn't left me eager to do so.
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Jan 23, 2019 15:08
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Quiet Feet posted:Their ghost pepper queso is awful and the only flavor it has is onion. I admit I haven't tried anything else from them but it hasn't left me eager to do so. that's discontinued i think.
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Jan 23, 2019 16:20
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Quiet Feet posted:Their ghost pepper queso is awful and the only flavor it has is onion. I admit I haven't tried anything else from them but it hasn't left me eager to do so. I mean to type one of their sauces. Must have auto corrected to salads. Anyway yeah they suck.
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Jan 23, 2019 16:33
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mischief posted:Cauterizer from Heartbreaking Dawns. Had it with some leftover fried rice and it's delicious. Really good job getting the sweet pepper flavor forward and then a long bright burn of heat. it's really the best of the super hots imo and I'll try any sauce that has it the few I've had were amazing
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Feb 5, 2019 21:06
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We cracked open several other bottles over beer and some boring rear end football game the other day: Dirty Dick's - just good old school hot sauce. Great on chicken but overall tame. Kids liked it. Heartbreaking Dawn's Reapercussion - Big fruit forward start and then pretty bright and intense heat. 7 Pot Primo I think takes the cake for just in-your-face up front hot and then this also has Carolina Reaper mash so the heat lingers for a while. Good hot sauce but not for the casual wing eater. Kolohe Kid - Very sweet, very flavorful. Manages to bring out the flavor of a ghost pepper without really trying to just tear your palate up. This would be the poo poo on some good ramen or pho. Zombie Apocalypse - Mostly vinegar at the start then just a sleepy gradual heat. It's hot but it's not offensive. Probably best for wings/fried chicken? Garlic Reaper - Hot. Starts hot. Stays hot. Ends hot. Still hot. I think the garlic is just there so you can pour it. Fear This! - Startlingly hot, startlingly quickly, but not like the old extract based stuff - still flavor, still can taste peppers, but god drat. This is an impressively hot sauce with almost a violent characteristic to it. Thankfully it's kind of like a "gently caress you" light switch, it doesn't cloy or stick around long. Great for brave wing eaters. The Last Dab - Pretty tame. It's obvious that the focus was on flavor and that definitely shines through. This one has the YouTube built rep of being a real scorcher and it really isn't. It would be at home in really any spicy Asian dish and any traditionally hot Southern foods. Going to surprise the family next time I make collard greens. Dawson's Ghost Pepper Mash - It's what's on the bottle. Bright, fruity, then really hot. No real attempt at making a sauce, this is just a good way to experience the basic Jolokia experience. I don't know if I ever posted anything about the Puckerbutt sauces I've got but they're both amazing. Reaper Squeezin's is a ride and the Reaper Mash is similar to what Dawson's did with their Jolokia mash - blended up peppers with just enough vinegar to make it a "sauce". It's only just starting to not burn my unmentionables. Edit: Looking at Heatonist and saw this Fiery Fool... pre:Ingredients: Red 7 Pot Primo pepper mash (Red 7 Pot Primo Peppers and Vinegar), Reaper Pepper Mash (Reaper Peppers, Vinegar), Trinidad Scorpion Pepper Mash(Trinidad Scorpion Pepper, Salt), Jolokia Pepper Mash (Bhut Jolokia Peppers, Salt) Apple Cider Vinegar, Sun-dried Tomatoes, Garlic, Cumin, Himalayan Pink Salt mischief fucked around with this message at 22:29 on Feb 5, 2019 |
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Feb 5, 2019 22:20
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tobasco buffalo?
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Feb 6, 2019 00:41
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Herr Tog posted:tobasco buffalo? tabasco makes a handful of sauces that don't really see much distribution in basic grocery stores, you have to go to a specialist shop or mail order it. https://countrystore.tabasco.com/category/food/our-famous-sauces I've never seen that roasted pepper one before, gonna have to try that.
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Feb 6, 2019 00:51
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uber_stoat posted:tabasco makes a handful of sauces that don't really see much distribution in basic grocery stores, you have to go to a specialist shop or mail order it. THIS ITEM DOES NOT SHIP TO CALIFORNIA loving HELL
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Feb 6, 2019 04:10
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Herr Tog posted:THIS ITEM DOES NOT SHIP TO CALIFORNIA I checked and it's on Amazon too as it turns out. https://www.amazon.com/Pack-McIlhen...tabasco+buffalo
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Feb 6, 2019 04:30
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uber_stoat posted:I checked and it's on Amazon too as it turns out. thank you goon friend
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Feb 6, 2019 04:32
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Herr Tog posted:THIS ITEM DOES NOT SHIP TO CALIFORNIA I'm sorry you live in a horrible state. Ordered because I have poor impulse control. Culley's Roasted Carolina Reaper Big Fat's 708 Optimus Primo Hellfire Fiery Fool Burns & McCoy Exhorresco HEATONIST #1 mischief fucked around with this message at 05:03 on Feb 6, 2019 |
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Feb 6, 2019 04:46
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I just got a bottle of Los Calientes and I enjoy it a lot. 
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Feb 6, 2019 07:56
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uber_stoat posted:I've never seen that roasted pepper one before, gonna have to try that. It’s pretty good. Not especially hot, but focuses on flavor. Hints of balsamic, so it is a little sweet/tangy, and so pairs well with vegetables and meats.
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Feb 6, 2019 15:11
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Working on my own hot sauce blends... today's experiment was trying to do something like Fiery Chipotle because I like the general concept a lot. Want to tweak the recipe a few more batches before I release anything but so far so good. Always been a hot sauce lover, it's just interesting to me how easy it is to try things.
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Feb 10, 2019 02:49
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Have you guys tried the Yellowbird Habanero condiment? I carried it around in my cart today but $6.99 seemed a little steep when my fridge is already filled with habanero sauces, so I got another bottle of Matouk's for $3 instead. What's Yellowbird got that Marie Sharp's and El Yucateco don't? Also I got my seeds germinating (?) for my balcony garden when it gets nice out, this year I'm going for variety so only one of each: fushimi pepper naga bubblegum 7 yellow carbonero pink tiger x peach bhut fish pepper Freeport orange Scotch bonnet Foodarama yellow Scotch bonnet Caribbean red habanero naglah brown PDN x BBG7 primo x lemon drop
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Feb 15, 2019 01:22
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I can't stop putting Louisiana on everything, please send help.
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Feb 15, 2019 01:33
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Human Tornada posted:Have you guys tried the Yellowbird Habanero condiment? I carried it around in my cart today but $6.99 seemed a little steep when my fridge is already filled with habanero sauces, so I got another bottle of Matouk's for $3 instead. What's Yellowbird got that Marie Sharp's and El Yucateco don't? yellowbird makes some non-hab sauces that you could try. I'm a fan. I grew a fish chili plant last year. not too hot but it's a very pretty visually distinctive chili pepper. 
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Feb 15, 2019 02:06
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uber_stoat posted:yellowbird makes some non-hab sauces that you could try. I'm a fan. Those look like some really awesome pickling peppers.
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Feb 15, 2019 02:19
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I grow them every year here in Maryland. They're wonderful.
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Feb 15, 2019 04:30
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Planet X posted:I grow them every year here in Maryland. They're wonderful. being from Maryland you probably already know this, but for those that don't, the history of the Fish pepper is interesting. https://soilfulcity.com/2017/12/12/who-is-horace-pippin/
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Feb 15, 2019 06:30
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Human Tornada posted:Have you guys tried the Yellowbird Habanero condiment? I carried it around in my cart today but $6.99 seemed a little steep when my fridge is already filled with habanero sauces, so I got another bottle of Matouk's for $3 instead. What's Yellowbird got that Marie Sharp's and El Yucateco don't? I have a yellowbird hab in my fridge right now. It’s a good hab sauce, but I like their non-hab sauces better. I put their red jalapeño sauce on everything, whereas the hab sauce comes out only every so often.
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Feb 15, 2019 14:41
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uber_stoat posted:being from Maryland you probably already know this, but for those that don't, the history of the Fish pepper is interesting. Lol trading pepper seeds for bee stings Also... quote:The origins of the fish pepper (Capsicum annum, the same species as the Tabasco pepper)  Tabasco is Capsicum Frutescens I think one of the hallmarks of Frutescens is that the peppers grow pointing straight up rather than hanging down. Does the fish pepper do that?
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Feb 15, 2019 15:13
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Dr_0ctag0n posted:Lol trading pepper seeds for bee stings nah, it grows down.  speaking of peppers pointing straight up, alongside the Fish I had a Twilight Numex, another striking looking plant that looks like a lit up Christmas tree once it really gets going. 
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Feb 15, 2019 22:17
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mischief posted:We cracked open several other bottles over beer and some boring rear end football game the other day: If you had to pick between these two, which do you think is better overall? I've only tried Torchbearer's Son of Zombie which was good, but more like a barbecue sauce than anything and went super fast. I'm split between these two as the next one of theirs on the docket.
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Feb 16, 2019 06:05
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Timby posted:I can't stop putting Louisiana on everything, please send help. If one requires help for that, please let me know if anything works. I love that poo poo, albeit more as a condiment than a hot sauce outright. Also, I have a confession to make: I tried the "spicer" Habanero McChicken (is this a Canada-only thing?) and it's so not-spicy that it pissed me the gently caress off and I've been whinging about it for two days. It's less spicy than Sriracha, and at that point why even bother calling something spicy? I expect the soon-to-be-added Ghost Pepper McChicken might be nearly as spicy as Green Tabasco, but probably not.
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Feb 16, 2019 14:16
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Red Robin (burger joint) has a ghost pepper burger that is barely as spicy as a jalapeño. So, yeah, it probably won't be spicy.
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Feb 16, 2019 15:13
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Power of Pecota posted:If you had to pick between these two, which do you think is better overall? I've only tried Torchbearer's Son of Zombie which was good, but more like a barbecue sauce than anything and went super fast. I'm split between these two as the next one of theirs on the docket. Zombie Apocalypse is probably the more flexible sauce of the two, especially for fried foods.
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Feb 16, 2019 16:03
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What is even the loving point of making a food that's advertised specifically as being spicy, not spicy? Who is the market for that? People who don't like spice won't buy it because it's marketed as spicy, and people who like spice will be pissed off because it's not spicy.
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Feb 16, 2019 16:27
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PT6A posted:What is even the loving point of making a food that's advertised specifically as being spicy, not spicy? There are entire swaths of the US that think anything more than black pepper is "way too spicy". It doesn't make sense to advertise it as spicy when it's not, but I'm sure they go through some taster panels and all the weaklings get a disproportionate amount of pull when they start crying and coughing after eating a jalepeno.
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Feb 16, 2019 16:45
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McDonald's? Red Robin? What were you expecting? If you're posting in a hot sauce thread and buying hot sauce online and poo poo, you really should have known better. Guess what guys, there are millions of boring dipshits that eat bland chain garbage regularly and "like spicy food" and these kinds of people probably love Red Robin's Ghost Pepper Burger or whatever and think it's got just the right amount of heat. These companies focus test their food and know their customer base as well, and they're probably smart enough to know that most people who actually want ghost pepper heat aren't going to waste their time in a McDonald's in the first place.
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Feb 16, 2019 18:36
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I'm past my days of trying to find the hottest poo poo available, I just like a good, spicy meal and I was hoping with the "ramp up" from spicy to spicier to spiciest it could be McDonald's testing the market for something that's actually no-poo poo spicy, at least to the level of standard rear end Buffalo wings. Like, I don't consider myself super-tolerant to spice. I enjoy a good vindaloo as much as the next guy but I'm not looking to singe my tastebuds and asshair off. Other ghost pepper sauces I've tried are definitely too spicy for me (though some are quite alright) so I thought there was at least an outside chance this could be something.
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Feb 16, 2019 19:34
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Human Tornada posted:McDonald's? Red Robin? What were you expecting? If you're posting in a hot sauce thread and buying hot sauce online and poo poo, you really should have known better. Oh calm down. I wasn't expecting a ton of heat from Red Robin either - I was making the same point you are. Stuff will be labeled Ultra McSpicy (tm) and it won't really be that hot. I mean, maybe spicy for people who, like you said, aren't used to much more spice than black pepper.
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Feb 17, 2019 04:31
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Hey, since some were talking about growing stuff I'll ask here. I'm new at bothering to garden because I've never found anything worth the trouble vs hitting farmers markets or good grocery stores. Getting the peppers I want changes that. How hard are these things to do, really? My intent is to plant things outdoors (I have a few acres of what used to be farm field) and screw with them minimally. I'm in SE Wisconsin in USDA 5a, so I'm not even sure of some basic things like "are they basically going to be annuals" and the like.
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Feb 17, 2019 16:29
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It's really easy (or I've been really lucky) but you'll want to start now for this coming season. I'm 6a. What I do is buy some seeds online and plant them in a jiffy peat greenhouse I bought for $5. In a couple weeks they'll sprout and I'll put them in a plastic tray under a fluorescent light for 18-ish hours day and water them when they look dry. Once it starts to get nice out I'll move the whole tray outside for an hour a day for a few weeks to get them used to the wind and bright sun, you don't want to skip this step. Once I'm fairly certain we won't get another frost I put the best looking plants into pots filled with Miracle-Gro in the sun and just water them when the leaves look wilted and keep an eye out for anything weird looking. If something seems wrong I'll google it. It can get a little more involved if you're planting in the ground with nitrogen deficiencies and fertilizers and pests and stuff like that but I rent so all my stuff is up on a balcony. I'm totally lazy and pretty clueless about most of this stuff but I just follow the same basic routine and wind up with buttloads of peppers every year. Your plants will die outside over the winter but you can take them inside and keep them alive that way if they're in a container. Or you can save the seeds from your peppers and use those next year to start, but they could have been cross pollinated with another plant and produce a different pepper than the one you took the seeds from. I just spend the couple of bucks on new seeds every year.
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Feb 17, 2019 16:55
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