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 This month's Heatonist subscription. This is the second one I've ordered. The garlic Classic is a legit all day anyone every food sauce. It's up there with Kolohe Kid for top notch egg sauces. The Hellfire cab sauce is a really surprising sauce from them. All the other sauces I have from them have been essentially mashes based on a single pepper. Small bottles, big heat, not a lot of nuance. This is a really interesting sauce with reasonable heat and a lot of complexity. Not sure what it would go best on but it's always neat to see folks trying something new. Maybe with a really funky cheese? Haven't tried the Shaquanda's sauce yet but everything they've done is great. A++ will continue my subscription.
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Jul 18, 2020 02:20
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Missing Name posted:I previously suggested people try Hank Sauce's Cilanktro for pork and fish. I picked up some of their Camouflage and it is GLORIOUS. It's vaguely reminiscent of Frank's but better in every way.
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Jul 27, 2020 11:36
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I have a mix of plants this year--Peruvian Habaneros, 7-Pot Browns, Carolina Reapers, Aji Verde, and an Orange Thai anuum variety--loaded with unripe fruit. I typically dry/freeze them, pickle, or make salsa/sauces. For the sauce plans this year, I have some curiosities about Scoville ratings. If I have a rough idea of the min/max/median Scoville rating of a particular cultivar, what is the best way to estimate the resulting Scoville rating of a home-made sauce? Just for curiosity, not commercial. For example, if Peruvian Habaneros average around 200 thousand SHU (understanding the variation in the actual value of my plants), and I blend the fruit into a puree, is the puree still equivalent value? If I have mixed a sauce with other ingredients (fruit, carrots, onions/garlic, etc) and vinegar can I unofficially estimate the resulting SHU using a ratio of mass of peppers vs other ingredients, or are all bets off?
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Jul 30, 2020 17:08
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Actually heat depends on the dilution of the capsaicinoids in the mixture. But it’ll depend more on the water content than the solids. If you want a rough estimate, you could average out the heat by weight, and that would be good enough for a home kitchen hot sauce. But I find it’s more fun to just put scary adjectives on the label to scare off family and friends.
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Jul 30, 2020 18:52
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Cynic answer - just make up a number it's probably what almost everyone else does.
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Jul 30, 2020 20:54
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There needs to be a better way. Like a litmus paper for capsaicin. Even if everyone senses it differently, at least something objective to evaluate.
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Jul 31, 2020 16:39
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They use liquid chromatography for scoville, even if it is a really arbitrary unit of measurement.
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Jul 31, 2020 16:43
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So is the “5-panel” taste test deprecated? I know simple chromatography can be done at home, but does separating and identifying capsaicin require a real lab?
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Aug 1, 2020 15:11
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For a long time I’d think? People probably still do it, but it’s not a good tool to measure things. Now they use high-performance liquid chromatography. Still measuring capsaicinoids, you just multiply the ppm by a constant to get SHU because that’s what everyone expects to see. You could do it at home if you have the equipment, but that’s more than most serious hobbyists would have, unless they love lab work for another reason. I looked into it at one point briefly on a lark for something else and it was out of my reasonable  budget.
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Aug 1, 2020 15:27
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I just tried the Hot Ones Constrictor sauce. Not bad, I was expecting it to be a lot hotter, though, given the reaper extract in it. It didn’t have that gross extract taste, so maybe they didn’t go insane with it.
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Aug 16, 2020 21:52
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Edit: Apparently I revised my opinion. The last two hot sauces in that lineup just feel kind of gimmicky. It's interesting to get an "extract" type sauce without the flavor but the nose is definitely extract on "Constrictor" After a few more folks input and maybe trying it more sober I still maintain that the second sauce is hotter. "Eye Of The Scorpion" starts hot and bright and just stays hot. mischief fucked around with this message at 22:32 on Aug 16, 2020 |
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Aug 16, 2020 22:26
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I’ll have to try Eye of the Scorpion next. I went straight for the extract since I wanted something with a ton of burn, lately things haven’t really been making me feel it like they used to so I hoped an extract would get me that heat like I remember. Also I’m wary of scorpion sauces, most of the ones I’ve had really messed with my insides.
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Aug 16, 2020 22:41
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Back in the late 90's when I was in the Marines we had a mess night. The CO's food had been tampered with in traditional fashion and had to take a bite without drinking water and deem the dinner consumable... Someone in the kitchen thought that half a bottle of Dave's Insanity Sauce would be fitting.. was supposed to be a dab but ended up being poured on like a steak sauce... Enough about that I am looking to find a variety of sauces to spice up my life happy I stumble across this one again.
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Aug 18, 2020 07:24
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It's that time of the year again, made some hot sauce with jalapenos from our garden.
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Aug 20, 2020 02:30
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Maybe a weird question, but how have people here gone about getting their kids more into hot sauce? My 2 year old will bash Frank's and Cholula all day, but I don't really know where to go from there. Maybe Tabasco? Not really in a rush or anything, just curious if anyone has any experience with it.
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Aug 20, 2020 02:34
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I think it's a personality thing. No one in my family eats anything hotter than black pepper and I grew up seeking out spicy food. My oldest daughter would eat hot spicy food when she was little but my youngest hates spice.
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Aug 20, 2020 04:02
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katkillad2 posted:It's that time of the year again, made some hot sauce with jalapenos from our garden. This looks delicious. Are you still looking for wing recipes?
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Aug 21, 2020 03:45
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How much vinegar do I need in my hot sauce to not need refrigeration? I made a hot sauce out of a whole bunch of jalapenos that I grew, pineapple, shallots, garlic, and ginger. I charred everything on the grill, and then I covered everything in vinegar before I blended it. No water added. I assume that's enough. I want to mail a bottle to my dad across the country. It should hold up, right?
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Aug 22, 2020 02:19
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4.6 pH going by memory.
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Aug 22, 2020 02:26
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FogHelmut posted:How much vinegar do I need in my hot sauce to not need refrigeration? I made a hot sauce out of a whole bunch of jalapenos that I grew, pineapple, shallots, garlic, and ginger. I charred everything on the grill, and then I covered everything in vinegar before I blended it. No water added. Yeah, under 4.6 pH. If you don’t have a meter you can’t really estimate due to all the other ingredients. If you can measure, then it should ship fine. I’ve shipped my sauce in woozy bottles before and they ship fine, but not in the smallest mailer box. I prefer to add 1.5-2% salt by weight too, but it’s not entirely necessary.
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Aug 22, 2020 03:37
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Anyone else love Melinda's as a condiment style hot sauce?
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Aug 23, 2020 23:25
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Eifert Posting posted:Anyone else love Melinda's as a condiment style hot sauce? Melinda's is good and I'll use it at like a diner if it's available, but I haven't bought it since learning they hosed Marie Sharp over re: her original recipe
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Aug 23, 2020 23:47
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Power of Pecota posted:Melinda's is good and I'll use it at like a diner if it's available, but I haven't bought it since learning they hosed Marie Sharp over re: her original recipe Well, I USED to drink the garlic habanero by the gallon. Did the reading now... Will try to go for Marie Sharp's for the future.
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Aug 24, 2020 03:10
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wormil posted:4.6 pH going by memory. Jhet posted:Yeah, under 4.6 pH. If you don’t have a meter you can’t really estimate due to all the other ingredients. If you can measure, then it should ship fine. I’ve shipped my sauce in woozy bottles before and they ship fine, but not in the smallest mailer box. I prefer to add 1.5-2% salt by weight too, but it’s not entirely necessary. Yeah 3.5!
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Aug 24, 2020 04:14
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*sigh* Welp!
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Aug 24, 2020 14:02
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I'm not sold on the Marie Sharp's sob story. The importer that now sells as Melinda's doesn't stalk/spam social media like Marie Sharp's does (to the point of them being banned on the hot sauce reddits) to give their side of the story. From what I have seen, Marie Sharp was also being shady (not paying farmers) and used the trademark issue to break her contract with the importer. The trademark was possibly registered due to it being untrademarked for 9 years and the distributor requiring them to have it. Until either of them wants to give hard evidence instead of hot air I will keep buying what tastes good.
lwoodio fucked around with this message at 21:52 on Aug 24, 2020 |
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Aug 24, 2020 21:49
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About 2.5 weeks ago I made a Nando's sauce clone using peri-peris that I've been growing on my balcony. How long should this keep in the refrigerator? I still have a little bit left in one bottle, and another completely full bottle besides.
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Aug 26, 2020 08:06
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Couple more reviews: Lucky Dog Black Label Special Reserve - This is an impressive sauce. Really strong early sweet flavors from the fig and apple and then that late bright heat of the trinidad scorpion. Very complex and great on wings. Probably wasted as any kind of additive - sauce some stuff up and eat! Shaquanda's Spicier Smoke - Another good wing sauce and a good gateway hot sauce for people with reservations about going up the scoville chart. Would likely be serviceable on a burrito or the like but also seems to be best as the star of the meal.
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Aug 31, 2020 01:32
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Hi! I just discovered this thread. Living pretty close to a couple great produce markets, I'll occasionally buy whatever seems interesting and make a hot sauce out of it. Some fermented hot sauces I've made over the past few years:
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Sep 3, 2020 01:42
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My three balcony chili plants (habanero, lemon drop, peri-peri) have been extremely productive this year and now I'm swimming in chilis. Gonna get down to making some more sauce here soon. How much of a concern is the whole botulism thing? Does fermenting the chilis first minimize/eliminate that risk any? Or is it a thing where as long as the pH value of the end product is below like ~4, I'm fine?
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Sep 14, 2020 11:51
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The bacteria that causes botulism cannot survive highly acidic environments; I think the canning/jam thread has more precise numbers but generally a very acidic sauce is safe on that front.
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Sep 14, 2020 15:26
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It’s an issue of not letting it grow at all when you’re fermenting. Once those toxins are there, they don’t go away even if you ferment the botulinum into dormancy. Use proper fermentation ratios and/or vinegar and you’ll be fine though. Aim for under 4.6pH and it can be shelf stable. Chiles are a lower pH veggie to start too, so that helps. And then post pictures of your sauce when it’s done because my habaneros did nothing this year and all I’ll have is a small pile of cayenne and Thai chiles and I need to live vicariously through others this year.
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Sep 14, 2020 17:01
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Jhet posted:And then post pictures of your sauce when it’s done because my habaneros did nothing this year and all I’ll have is a small pile of cayenne and Thai chiles and I need to live vicariously through others this year. I already made one a few weeks ago (peri-peri sauce) and it came out great.  Despite accidentally using twice the amount of lemon juice than the recipe called for. Oops! Guess I'm at least definitely under that 4.6 pH then. Came out a bit thick though. It works fine with peri-peri sauce, but if I were doing something more watery I'm not sure my immersion blender is gonna cut it.
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Sep 14, 2020 19:03
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The hot sauce I made a few weeks ago its noticeably less hot than it was the first day. My tolerance has not gone up as my intake of hot sauces and hot peppers has not changed. Did something happen to denature the capsaicin?
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Sep 15, 2020 21:46
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We talk about fermented sauce making here too?  Got this SFRB of super hots from a facebook pepper exchange group. Not sure which peppers are which but I think the yellows are khangstarr lemon starrburst and the brown is a chocolate bhutlah. Theyre a random assortment from this list: pre:Sugar rush cream Billy boy yellow White Murupi Peppa peach White fatalli Scotch bonnet yellow Devils tongue Red ghost White ghost Peach ghost Chocolate bhutlah Peach habanero Pink tiger Ks misery sweet Ks lemon starburst Red starfish Red scorpion And more GrAviTy84 fucked around with this message at 18:16 on Sep 17, 2020 |
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Sep 17, 2020 18:11
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I bought some of that Dave's Gourmet Creamy Roasted Jalapeno sauce and it is tasteless and boring. Any product that is bland with such a promising description is a scandal!
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Sep 17, 2020 20:06
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GrAviTy84 posted:... Would it be possible to do a sort of quick pickle of the calamansi, like preserved lemons but for less time? That should take care of the pith.
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Sep 18, 2020 22:59
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Got the Heartbeat Scorpion pepper sauce yesterday. It is excellent. Significantly milder than I expected but a ton of flavor.
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Sep 26, 2020 02:27
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uber_stoat posted:this stuff is a good Caribbean style sauce if you can find it. I just get it from amazon. I moved a while back and I'm near a Caribbean grocery now (pretty loving rare in Minnesota) and it's super awesome. They've got alllll sorts of actually spicy hot sauces and most of them are less than $3 for a 5oz bottle. My latest purchase was Matouk's Trinidad Scorpion Pepper Sauce, $9 for 10oz, and it's nice to have a hot sauce with some real heat in it in the house for so little money.
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Sep 26, 2020 07:34
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I love Matouk's so much, my only regret is the last time I ordered it online, both bottles had the safety buttons popped up and sauce past the seal on the cap and into the threads. Uhhhh no.
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Sep 26, 2020 14:20
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