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Try some lemon juice. Or buy sharper mayonnaise. I think safflower mayo tastes a little flat and boring, personally.
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Sep 21, 2018 04:18
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Doom Rooster posted: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. They can also cross-polinate, as I learned the year my habeneros accidentally caused spicy bell peppers. Human Tornada posted:IMO add hot sauce and Cajun seasoning. Truth. Liquid Communism fucked around with this message at 06:14 on Sep 21, 2018 |
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Sep 21, 2018 06:03
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Liquid Communism posted:They can also cross-polinate, as I learned the year my habeneros accidentally caused spicy bell peppers. I think the cross pollination requires the first generation after the cross though. Like if you breed a hab with a bell pepper the bell won't be hot until you plant the seeds from that cross pollinated pepper. I've had some mega hot varieties of cayenne and serano before too, I assumed it was from cross pollination of the seed stock.
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Sep 21, 2018 18:13
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Definitely not what you are describing, but burger + Black Label El Yucateco is amazing. Seems like the perfect hot sauce for beefy related things.
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Sep 22, 2018 03:17
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angor posted:Which Da Bomb did you buy? I have the regular stuff (not beyond insanity) and I don't think it's that bad at all. Maybe I need to revisit it. Mega late reply but yes, I've only had Beyond Insanity and it is horrible. I wasn't even aware there was a base-level Da Bomb
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Sep 22, 2018 03:34
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Crystal, less mayo, and cajun seasoning did the trick. Thanks for helping me explore the possibilities. Also I threw some Crystal on my eggs this morning and basically, sriracha can go to hell. Definitely looking forward to trying more hot sauces and putting hot sauce on more things. Tonight I'm gonna take a stab at buffalo chicken wings. I think I'd like to try this with various hot sauces but since this is my first go I'm gonna lead with the Frank's RedHot.
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Sep 22, 2018 23:34
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Best hot sauce for eggs is Habanero Tabasco. Second place is Valentina Black Label.
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Sep 23, 2018 16:42
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I'm actually a big fan of Frank's Red Hot for my eggs. Not much in the way of heat at all but I really love the flavor. It's not perfect for everything but it'll always have a place in my pantry. Edit: This is my other go-to egg topper. Local guy and I love his sauces. I can also heartily recommend the huckleberry ghost sauce. It's got good heat but you can still taste the fruity tang of the huckleberries. Magnus Praeda fucked around with this message at 16:56 on Sep 24, 2018 |
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Sep 24, 2018 16:52
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Buffalo wings went alright. I used this recipe that was linked earlier in the thread for preparing the wings but just tossed them in some buffalo sauce (1 part Frank's RedHot, 1 part butter). The result worked out well enough, the wings came out very nice. The sauce wasn't disgusting by any means but I think it was kind of pungent and thin for my taste. I'm not sure if a different hot sauce would work better or if I need to do something other than a simple butter sauce. My Marie Sharp's Belizean Heat arrived in the mail today and I'm excited to try that soon. Probably gonna start by topping it on the usual suspects like eggs and burgers. I have no idea if it would be suited for a wing sauce.
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Sep 24, 2018 17:38
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Human Tornada posted:Best hot sauce for eggs is Habanero Tabasco. Second place is Valentina Black Label.
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Sep 24, 2018 19:12
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Cholula makes the best grocery store hot sauces, especially the chipotle one 
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Sep 24, 2018 19:47
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SymmetryrtemmyS posted:Cholula makes the best grocery store hot sauces, especially the chipotle one Chipotle Tabasco > Chipotle Cholula
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Sep 25, 2018 00:14
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angor posted:Chipotle Tabasco > Chipotle Cholula Trash. GTFO.
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Sep 25, 2018 01:08
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Cholula sweet habenero is my new favorite grocery store sauce. Slight sweetness with a good burn.
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Sep 25, 2018 01:48
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Human Tornada posted:Best hot sauce for eggs is Habanero Tabasco. Second place is Valentina Black Label. Cheap, vinegary hot sauce is the ideal pairing for eggs imo, brand really doesn't matter other than how much heat you want.The vinegar cutting through the richness of the eggs is such a nice combination.
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Sep 25, 2018 03:22
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Shrapnig posted:Cheap, vinegary hot sauce is the ideal pairing for eggs imo, brand really doesn't matter other than how much heat you want.The vinegar cutting through the richness of the eggs is such a nice combination. Plus, serving Papa Xerxes' Guava Ghost Sauce with some eggs, hash browns, and coffee just doesn't feel right.
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Sep 25, 2018 05:00
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Whalley posted:I'm surprised more people aren't on the Valentina/Valentina Black train. It's not that hot, as far as hot sauces go, but oh my god there's so much loving flavor there Agreed. The Black label one is my favorite vinegar sauce. It also helps that the bottle is like twice the size of a typical one and costs less than $2.
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Sep 25, 2018 13:10
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Whalley posted:I'm surprised more people aren't on the Valentina/Valentina Black train. It's not that hot, as far as hot sauces go, but oh my god there's so much loving flavor there This. The texture is great too, it just coats whatever you put it on. I've never really enjoyed hot sauce on eggs. Every so often I go back to it with a different sauce because I feel like I must be missing something, but it just never quite clicks for me. Nothing compares to just a teensy bit of salt and a ton of black pepper imo.
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Sep 25, 2018 14:08
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Dr_0ctag0n posted:Agreed. The Black label one is my favorite vinegar sauce. It also helps that the bottle is like twice the size of a typical one and costs less than $2. At my local mexican grocer you can buy that stuff in a gallon jug.
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Sep 25, 2018 14:37
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 This is my go to sauce.
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Sep 25, 2018 15:24
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Yucateco green is my favorite general-purpose, followed closely by any Melinda's habanero sauce. Been making more of my own, from red savina habaneros from my garden:  This one was about 8 habaneros, a mango, half a head of garlic, salt, and cider vinegar blended and bottled in old Yucateco bottles.
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Sep 25, 2018 15:48
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My favorite internet purchase so far has to be The Pepper Plant. https://www.amazon.com/Pepper-Plant-Sauce-Original-Pack/dp/B07199H39F/ref=sr_1_3_a_it?ie=UTF8&qid=1537888502&sr=8-3&keywords=pepper+plant Not particularly hot, but has a distinct flavor I love on a lot of foods. Not sure what it is exactly. I've bought a dozen different sauces in the last year, Pepper Plant's the only one I've reordered multiple times - I'm on my sixth bottle right now.
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Sep 25, 2018 16:16
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Cholula green is really good on eggs too.
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Sep 25, 2018 16:26
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Loutre posted:My favorite internet purchase so far has to be The Pepper Plant. Ya this one is good but it's mad salty. Like, if I know I'm going to be using it I don't salt (or under salt) whatever dish I'm making. I like it on crummy steaks.
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Sep 25, 2018 20:43
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Flaggy posted:
Black or XXXtra hot is the way to go. Green is light weight sauce ! I love it though.
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Sep 25, 2018 21:06
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Hot chili oil and scallions on my eggs ty
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Sep 26, 2018 00:54
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Flaggy posted:https://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html thank you for this Potential BFF posted: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. Can Confirm that this is amazing
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Sep 26, 2018 06:33
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Human Tornada posted:Best hot sauce for eggs is Habanero Tabasco. Second place is Valentina Black Label. I am going to sound like a commercial here, but Habanero Tabasco is my top favorite Louisiana-style sauce. My GOTO for eggs, pizza, shrimp, etc.--basically anything outside of Mexican dishes (for which I prefer El Yucateco black label). It is the perfect balance to me of flavor and fruitiness and fermentation pungency, while being hot enough to be interesting without overdoing it. I will be trying the Scorpion Tabasco next to see if it compares. Edit: I know this isn't gardenchat, but I just pulled these out of the garden: Tabasco, Trinidad Moruga Scorpions, Bhut Jolokias, and a couple of Poblanos. Any suggestions on what to do with them besides just drying them out? 
Pioneer42 fucked around with this message at 02:29 on Sep 27, 2018 |
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Sep 27, 2018 02:23
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No one mentioned Louisiana or Crystal on eggs? That's a staple in the South.
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Sep 27, 2018 13:28
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QuarkMartial posted:No one mentioned Louisiana or Crystal on eggs? That's a staple in the South. I do love me some Crystal
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Sep 27, 2018 13:34
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QuarkMartial posted:No one mentioned Louisiana or Crystal on eggs? That's a staple in the South. Louisiana is good as gently caress on a lot of things, when you need that vinegary tang.
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Sep 27, 2018 14:43
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Potential BFF posted: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. I was going to pick some of this up today and it should be illegal to call this guacamole, avocado is like the 5th ingredient on the list  Got some authentic taco truck taco's today to put my home made jalapeno hot sauce on, was fantastic. Should have took a picture but 
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Oct 3, 2018 18:46
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katkillad2 posted:I was going to pick some of this up today and it should be illegal to call this guacamole, avocado is like the 5th ingredient on the list Yeah, it's not really like guacamole. It's real close to the spicy creamy green salsa that a lot of taquerias around me have. It's not as spicy some, but it's a pretty good approximation for home use.
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Oct 3, 2018 19:19
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manzenetta habenero hot sauce just kicked my rear end oh god
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Oct 4, 2018 00:06
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dis astranagant posted: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. That's how writing is taught in college now. My wife is getting a degree in technical writing and they basically teach how to write mommy blogs. If I'm reading your technical article, I don't need to be sold on the why it's important and how I should feel about it, I'm already here reading it. SOLD. Let's get to the info. /rant I keep a box of those cheap polyethylene gloves like they use in cafeterias and they work well cutting up hot peppers. I still wash my hands before touching sensitive body parts. Also anyone who hasn't tried fermenting their own sauce should give it a go. My homemade hot sauce lights up my brain like nothing I've ever had from a store, I think it's the umami.
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Oct 5, 2018 19:34
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wormil posted:Also anyone who hasn't tried fermenting their own sauce should give it a go. My homemade hot sauce lights up my brain like nothing I've ever had from a store, I think it's the umami. I started my first batch this week and I'm hype. It's a mix of random peppers from the farmers market. Some cayenne, hungarian wax, weird purple ones, some that may be aji amarillo, and red jalapeno.
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Oct 5, 2018 21:30
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Ben Nevis posted:I started my first batch this week and I'm hype. It's a mix of random peppers from the farmers market. Some cayenne, hungarian wax, weird purple ones, some that may be aji amarillo, and red jalapeno. Same, they don't even label them here so I fill up a bag for $5 or however much they charge.
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Oct 5, 2018 22:34
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I've posted in this thread before, I like habanero and scotch bonnet sauces that are mostly just the pepper. Small amount of onions or carrots for sweetness. Habs and bonnets have a really clean/fresh flavor besides the heat that I love. I don't care for vinegar-heavy hot sauces. I'll try anything once though, unless it's pepper spray levels of heat. I have been working in a warehouse, and one of our clients sells hot sauces. Out of a pallet with hundreds of bottles, there's almost always a few where the cap or plastic seal are messed up. Those can't be sold, and a lot of the time the sauce is just fine. So we get to sample most of the stuff. Some of my favorites that I haven't seen before in this thread:  Mellow Habanero does habaneros just the way I like them. They have a few varieties, a smoky one, one that has hops in it (my favorite), and a milder version for those that prefer a little less heat. One of my favorite sauces ever.  Char Man roasts peppers for their sauces. Their verde is my favorite I've ever tried. Just look at it in the bottle! You can see the flavor.  Sam and Olliver Blackheart Cherry Reaper is sweet and hot and a bit tart. It looks like runny dark cherry jam. It's not INSANE XXX ATOMIC DEATH BOMB heat level even though it has reapers in it. It is about as hot as I can handle though. Amazing on pork, and for dipping egg rolls.  High River Cheeba Gold is really good if you like Caribbean stlye sauces. It's got peaches, mustard, a hint of cumin and curry powder. It's sooo good on fish and shrimp.  Heartbreaking Dawns 1542 Southwest Habanero is "really loving good taco sauce." Has a nice deep earthy roastyness to it, and lots of garlic. I've also gotten to try some of the sauces that come up in this thread. Dirty Dick's is excellent, Secret Aadvark was so good I went out and bought a bottle after trying it. I wish my town had a HOT SAUS EMPORIUM that did tastings/free samples or something, but getting to try all of these for free at work is almost as good. Now I have a backlog of sauces to buy, and easy reasonable Christmas wish list. 100 degrees Calcium posted: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. It sounds like you got a close approximation already, but I'd start with mayo, mix in hot sauce of choice and "cajun spice" mix. Puree roasted red peppers (out of a can or jar is fine) about 1/4 the volume of your bowl of mayo, then stir in the puree. Tweak it to taste afterwards with salt, black pepper, paprika, garlic powder, maybe a small dab of mustard. If it had chunks, finely diced onion, garlic, maybe pickles?
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Oct 15, 2018 01:17
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I'm on week one of fermenting some garden grown jalapenos, 10 Trinidad scorpions and a few habeneros with star anise, half cinnamon stick, caramon pods, fennel, garlic, scalinons etc I wonder what I should finish it with I'm gonna try for 2 weeks. I was thinking carrots or mango but they'll be too ripe by the time its fermented.. Sorry I spelled words wrong.
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Oct 15, 2018 03:29
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Unless it's not your thing, diced/grated* ginger would go well with everything else you've already thrown in there. Really complements cardamom, licorice/anise, and cinnamon without adding any sweetness. Unless you HATE ginger, I'd try at least one final bottle with it to test. Black pepper would mingle well too. You can also steep some of your ingredients in cheap vodka (fancy option: Everclear or similar) and add the infused liquor instead of solid ingredients if it's starting to get too thick or gritty. *Freeze your ginger, it will last forever and also you can shave off microplane sized pieces if you just scrape frozen ginger with a steak knife. It's comically easy and less cleanup than using an actual grater/microplane. Grated/pureed/superfine diced carrots are great to add at bottling time if your sauce came out a bit too hot and needs dilution. Adds just a pinch of sweetness. Onions are a runner-up for this method.
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Oct 16, 2018 07:01
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