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Got my yearly reminder to use a light touch on the xanthan gum. Blended awkwardly and I overdosed and created a very spicy, non-Newtonian fluid.
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Oct 2, 2022 20:05
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Chad Sexington posted:Got my yearly reminder to use a light touch on the xanthan gum. Blended awkwardly and I overdosed and created a very spicy, non-Newtonian fluid. I mean that actually sounds cool as hell. Like, not great to put on a pizza probably, but I think you should still feel a sense of accomplishment for raw Mad Science.
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Oct 2, 2022 20:22
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 From left to right all at 2% salt by weight: Bad Idea v4, Carolina Reaper, Bhut Jolokia, Moruga Scorpion, with some Cajun Belle, shallot, and garlic so I can actually eat it. Lemon Hot, Fatalii, Scotch Bonnet, Lemon Drop, lemon zest, garlic. Lemon drop vinegar, fermented first, then will get the Tabasco vinegar sauce finish.
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Oct 25, 2022 20:03
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Jhet posted:Bad Idea v4, Carolina Reaper, Bhut Jolokia, Moruga Scorpion, with some Cajun Belle, shallot, and garlic so I can actually eat it.  It's straight fire and citrus chile and I have 24oz of it for the year. The only thing I added post ferment was a tiny bit of home made wine vinegar.
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Nov 15, 2022 22:20
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I got 3 bottles from gifted peppers this year. I'm a fan and convert of the vacuum seal food saver bag method. I was lazy and didn't add my normal 10 "secret hobo spices" because I lost my recipe. It tastes a bit metallic from the amount of reapers but fermenting them with like 8 other kinds of peppers mellowed it to a decent heat.
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Nov 17, 2022 21:38
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Impulse-bought a bottle of Spicy Shark's Hammah Gatah. I'm a fan of everything they've put out over the years and I think that this might be my most favorite-ist super hot sauce ever. To the point where I will probably just buy more of it rather than do my own stuff this year. It uses a blend of different peppers with scorpions as the base and habaneros, reapers, and 7-pots. You get the heat almost immediately and it's sharp without being too brutal and then it sort of builds and then lingers. It's hard to describe but I'd call it a "well-rounded" heat. It doesn't have that overkill unpleasantness that so many extract sauces have. Then there's the flavor which is just fantastic. It's like a cajun roux with a bit of fruit and chocolate and coffee and a splash of acidity. Sweet, savory, umami, and smokey. And it compliments the heat profile really, really well. I can't imagine how many test batches and experimental recipes it took to come up with it. Highly recommended if you're looking for something new.
FreelanceSocialist fucked around with this message at 21:59 on Dec 24, 2022 |
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Dec 24, 2022 19:55
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Husband of a coworker who travels through Europe a lot brought me a bottle of his favorite hot sauce from Hungary. it is absurdly potent and kinda lacks any flavor other than face-melting, but I appreciate the gift. Figured I'd share since this bottle is gonna last me ages given we have like a dozen other various hot sauces lying around at all times
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Dec 27, 2022 02:51
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Jhet posted:
So what's the go here? Fruit into a bag with 2% salt and then vac-seal? I've had a go at a wet ferment in a bottle with a weight on the top to keep the fruit under the brine but wasn't really impressed with the results. Keen to try a different technique.
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Dec 29, 2022 05:48
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Capt.Whorebags posted:So what's the go here? Fruit into a bag with 2% salt and then vac-seal? That's exactly it. Keep it in a warm and dark place and it should turn into a balloon. I only leave it for a month or two, if you were going to leave it longer you'd want a one way valve in a vacuum container. Add vinegar to make a thinner sauce in the blender.
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Dec 29, 2022 06:25
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I finally read this entire thread and all I have to say is Secret Aardvark is really bad. Tastes like the juice from a can of Spaghettios. Oh I'm also fermenting a batch of lemon aji and pineapple for sauce as we speak. And I made this weirdo last month:  Good thread!
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Dec 29, 2022 17:21
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Soul Dentist posted:I finally read this entire thread and all I have to say is Secret Aardvark is really bad. Tastes like the juice from a can of Spaghettios. That just makes it the perfect hot sauce for putting on Spaghettios. I think it's a good extra layer of flavor in a California burrito or on a burger, but there's not a lot of other places I would use it. Is that just cayenne and tomato? I tend to avoid tomato that isn't roasted and even then I don't do many with tomato. Means I have to get out the hot water bath if I'm doing more than one small jar although I did want to try lacto fermenting tomato juice, so maybe that could be a good way to go with it.
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Dec 29, 2022 18:01
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It's cayenne, tomato, garlic, palm sugar, apple cider and sherry vinegars. The peppers and tomatoes were roasted until charred, then just blended up. I didn't ferment that one at all, because some of the cayennes were going south by the time I got to making it (they came from my garden and lasted in my fridge for months) E: Just made this purchase on recommendation from upthread: 
Soul Dentist fucked around with this message at 20:00 on Dec 29, 2022 |
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Dec 29, 2022 18:52
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What's a good common hot sauce I should try hot sauce thread?
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Dec 30, 2022 04:38
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Marie Sharp's habanero pepper sauce
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Dec 30, 2022 05:32
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Crystal, Cholula Green, Yellowbird Serrano Condiment, Valentina Extra Hot, Nando's Piri-Piri, El Yucateco Xtra Hot. Marie Sharp's entire line, Tabasco chipotle. Except for Crystal they're all at my lovely local grocery store and all worth having. Crystal I gotta go to a different Kroger but it's my favorite Louisiana style (just slightly above Louisiana  )
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Dec 30, 2022 06:00
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Lawman 0 posted:What's a good common hot sauce I should try hot sauce thread? cholula chili lime
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Dec 30, 2022 06:36
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Valentina and Cholula chili garlic are the sauces I reach for most often. Though it feels like no store around here has Valentina more than twice and I keep having to look for it. Aldi used to have 32 Oz bottles for $1.87 and I made a pretty big dent in their stock before they finally stopped carrying it.
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Dec 30, 2022 15:50
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Best daily driver sauces imo: Vinegar - Valentina's, Habanero & Chipotle Tabasco, Marie Sharp's Bold flavors - Yucateca XXXtra hot, torchbearer sauces (garlic reaper, headless horseradish), S&B chili and garlic oil I need to order another big box of torchbearer stuff soon. They make an 'oh my garlic' sauce too that's essentially just the base used in garlic reaper without any heat. I could practically drink that stuff except it's mainly emulsified garlic in oil so I'd probably poo poo my pants. Totally worth it though
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Dec 30, 2022 16:13
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Marie Sharp’s is good and Melinda’s is bad, correct? Because my grocery store only had Melinda’s 
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Dec 30, 2022 20:34
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Democratic Pirate posted:Marie Sharp’s is good and Melinda’s is bad, correct? Melinda’s is perfectly fine taste wise. I really like their ghost pepper buffalo sauce. It’s the principle of the matter that’s the problem.
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Dec 30, 2022 21:20
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Marie Sharp's habanero pepper sauce is an excellent sauce. Not too vinegary, but got some extra zing from the lime, good sweetness and a little body from the carrots, and lots of great habanero flavor without being too spicy. If you want something just a bit rounder Marie Sharp's Belizean Heat adds some tomato and a touch of cumin to that recipe. The difference is pretty subtle. thotsky fucked around with this message at 23:24 on Dec 30, 2022 |
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Dec 30, 2022 23:20
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If I had to pick one hot sauce for the rest of my life it would absolutely be Marie Sharp's.
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Dec 30, 2022 23:28
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Louisiana: Crystal Mexican: Valentina extra hot Habanero: Marie Sharp's makes a lot of different ones but the basic Hab is good. Caribbean: Matouk's Calypso
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Dec 30, 2022 23:57
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Seconding Marie Sharp's line of sauces, I haven't been disappointed with any of them. I also recently bought a bottle of Yellowbird habanero condiment sauce, which reminds me of my favorite homemade batch I've done. Good garlic, fruity, and funky fermented flavors.
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Dec 31, 2022 01:37
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https://thekenyancafe.com/ Very Tasty with Heat being a distance second concern. Honestly my new likely staple so long as the sole local butcher shop keeps inexplicably stocking it and the drought of Piri Piri sauces continues yet again. Anybody got any contemporary feels for whether Bravado Spice Co's Black Garlic Carolina Reaper and/or Ancho Masala Scorpion Reaper are actually worthwhile for their taste and character or do they ultimately just devolve to Heat Gimmickry?
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Jan 1, 2023 13:29
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ExiledTinkerer posted:https://thekenyancafe.com/ Very Tasty with Heat being a distance second concern. Honestly my new likely staple so long as the sole local butcher shop keeps inexplicably stocking it and the drought of Piri Piri sauces continues yet again. I have a bottle of the black garlic and really like it. It IS very hot, but it also has a ton of flavor. Definitely not just a stunt sauce if that is what you are worried about. I hadn’t seen the other one you mentioned, and I would love a sauce with a pretty generic Indian masala flavor, but ancho is not the flavor I’m looking for with it. Hmmm.
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Jan 1, 2023 16:01
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Dr_0ctag0n posted:
This stuff rocks - really tasty, the right amount of heat. I wish it came in larger bottles. Seems to be tiny little guys or, via amazon, massive half gallon jugs.
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Jan 1, 2023 16:27
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ExiledTinkerer posted:https://thekenyancafe.com/ Very Tasty with Heat being a distance second concern. Honestly my new likely staple so long as the sole local butcher shop keeps inexplicably stocking it and the drought of Piri Piri sauces continues yet again. I have a bottle of the black garlic in the fridge right now and I think it’s too hot. Maybe someone with a much higher tolerance can get enjoyment out of it (like the poster above that I just read after posting this) but for me it’s too hot to add flavor without blowing out what I put it on.
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Jan 1, 2023 16:58
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The thread title always make me chuckle and then think, "Hmm, yes."  I've had two bags of yellow ajis, 7 pots and ghosts fermenting since October and finally got around to processing them today because they were starting to lose their color. I've got a million bottles bouncing around from the last two years, so I just added a little vinegar and made a single very concentrated bottle. It's basically pure fermented heat right now. But of course, I then went to do other things and eventually took a shower. An errant ball scratch made me think again about this thread.
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Jan 1, 2023 17:15
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Chad Sexington posted:The thread title always make me chuckle and then think, "Hmm, yes." caught you slippin'  the Bravado black garlic is very hot but I like the flavor. it's a matter of dialing it in, poison is in the dose.
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Jan 1, 2023 17:27
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I'm good with heat and have encountered various Reaper and Scorpion sauces before, but flavour is paramount as opposed to capsaicin chasing for the sake of Bigger Number---BUT, I've never been able to have black garlic in any guise despite being a big garlic fan and I'd be pissed if that garlic wasn't Prominent to finally get that sorted. Distant past has seen Ghost Pepper Indian'ish sauces, but this take is a new one. It helps that both bottles were for cheap(er than otherwise) at a local Marshall's---so current feels has me leaning towards snagging them providing they are still there after a couple weeks of chaos.
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Jan 1, 2023 20:20
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A Tasteful Nude posted:Via amazon, massive half gallon jugs.  Can't believe I never thought to check for this. I've got some larger 8oz squeeze bottles too.
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Jan 1, 2023 20:45
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Jan 1, 2023 20:52
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That's a lot of tiger sauce I think it's good but I've never had any use for it
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Jan 2, 2023 00:50
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Smugworth posted:That's a lot of tiger sauce Use it like cajun jerk sauce and grill up a bunch of marinated meats? *Brought to you buy the person that buys the big pail buckets of Walkerwood jerk marinade because they don't distro here.
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Jan 2, 2023 00:52
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Louisiana: Louisiana (hard to find Crystal here) Mexican: Tapatio Carribean: Grace Peri-peri: Nando's Habanero: Secret Aardvark Serrano: Secret Aardvark
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Jan 3, 2023 05:46
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Smugworth posted:That's a lot of tiger sauce Tiger Sauce is good poured over a block of softened cream cheese for people to dip crackers, chips, and vegetables into. I just discovered this thread, and I'm so impressed by all the people who make their own hot sauces. I'm not there yet, largely because I'm not into the super-hot stuff like habaneros, ghost peppers, and Carolina reapers. I love hot sauces that have smoky, fruity, and/or sweet elements. This is what I keep at home most of the time: Crystal (for when I just want vinegar and heat; so much better than regular Tabasco) Tabasco Chipotle (so thick and smoky; nothing like regular Tabasco) Texas Pete Green Pepper Sauce (the best thing to shake onto stewed greens; I keep refilling the bottle with regular white vinegar when it gets low): https://texaspete.com/shop/green-pepper-sauce/ Mayhem Datil Pepper Hot Sauce (thick, a little sweet, and good with everything): https://www.savethedatil.com/store/c3/Minorcan Trader Joe's Italian Bomba fermented Calabrian chile peppers (great spread on sandwiches or added to pasta sauce and meatloaf): https://spicyfoodreviews.com/2021/03/go-to-hot-sauce-trader-joes-italian-bomba-hot-pepper-sauce Keith's Burger Sauce (truly perfection on burgers and great on everything else): https://heatonist.com/products/keiths-burger-sauce Small Axe Peppers' The Oakland hot sauce, made with California raisins and carrots: https://heatonist.com/products/small-axe-peppers-california-raisin About half an hour north of where I live, there is a fabulous little market called Spice Is Nice that only sells spicy foods and hot sauces. I believe he may do mail order sales, but if you can make it to Sanford, Florida, he'll let you sample almost anything in the store. It opened in mid-2022, and it is a real local treasure in a neighborhood full of good restaurants, bars, and breweries. https://spiceisnicegrocery.com/ The owner also has his own hot sauce brand, Hotter Than El, and I've never been disappointed by any of his flavors. https://www.hotterthanel.com/sauces
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Jan 3, 2023 05:53
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Soul Dentist posted:Crystal, Cholula Green, Yellowbird Serrano Condiment, Valentina Extra Hot, Nando's Piri-Piri, El Yucateco Xtra Hot. Marie Sharp's entire line, Tabasco chipotle. I was going to post almost exactly this, even down to having to go to a different store because my nearest Kroger doesn't carry Crystal. Get out of my pantry! Don't sleep on Sriracha or chili crisp either Oh also the Yellow Bird ghost pepper sauce is excellent on burgers and not too hot for what it is. Their whole line is good IMO.
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Jan 3, 2023 07:01
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Can anyone recommend a spicy popcorn seasoning? I can tolerate a lot of heat, but am also looking for something flavorful.
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Jan 4, 2023 21:34
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We like the Garlic & Árbol from Bravado Spice for popcorn, especially with a ton of good butter on it. It's not terribly hot but it pairs really well with the sweetness of popcorn. Goya's Sazonador Total is surprisingly good on popcorn as well but isn't really in the hot sauce spirit of this thread. It is however cheap and available anywhere and also serves to be basically cheat mode on sous vide proteins.
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Jan 4, 2023 21:39
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