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Midorka posted:Anyone have experience fermenting peppers who's brain I can pick? I've made a couple fermented hot sauces. What's your question?
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Nov 21, 2014 02:30
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It sounds like you had one successful batch and one delicious, but unfermented, batch. How long have they been sitting since you combined them?
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Nov 21, 2014 03:20
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I'm sorry, but I think it's beyond my expertise. Maybe one developed bad bacteria that killed the whole thing when mixed together?
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Nov 21, 2014 04:25
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Thunder Moose posted:What are some of our favorite chipotle hot sauces? Cholula chipotle is ultra-smoky, not too hot, but pleasantly so. And cheap! A 5oz bottle (that I go through in about a month) is like $1.29.
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Jun 9, 2015 22:02
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Crusty Nutsack posted:I bought a bottle of that El Yucateco Black stuff. Not a fan. Tastes acrid, like burnt leaves or something. Not very hot, either. blech. Try the kutbil-ik. It has a really fresh, strong hab taste, it is hot without being ridiculously hot, and it's really good on eggs or chorizo burritos or most things.
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Aug 29, 2015 23:41
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The Ferret King posted:So, what's everyone here do for butthole relief? Sour cream tampon. I'm joking. That's gross, and you would smell like rotten milk after a few hours. Preparation H might help.
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Aug 31, 2015 23:54
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Squashy Nipples posted:This might be a retarded question, but... how is it that Ghost peppers naturally taste smoky? Without being smoked? As plants grow they naturally form aromatic compounds for a variety of reasons (most of them beyond my knowledge). The class of aromatic molecule that contributes to that smoky flavor is primarily phenolic, which also includes capsaicin. Peppers are very high in phenolic compounds in general, especially Capsicum chinense, the species that includes habanero, bhut jolokia, datil, and hainan peppers, among others.
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Sep 16, 2016 21:07
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Squashy Nipples posted:That's a drat good answer, thank you. No problem. I work with aromatic compounds for a living so it's pretty important that I know this stuff, and I really enjoy spreading knowledge. As a completely unrelated aside, did you know that most vanilla flavoring doesn't come from beaver rear end like it used to? Castoreum is pretty expensive to acquire and has low yields, but you can just harvest ethylvanillin from pyrolysis of wood. In other words, "natural and artificial vanilla flavoring" is more often than not a byproduct of making charcoal. Ethylvanillin isn't the same as vanillin, and neither is the same as castoreum, but to the average palate and for the average use they're close enough. So, the next time you see someone post about beaver anal gland secretions,  all over their feed - it's a great way to make friends.That said, castoreum does have a really wonderful aroma. It's different from, but I think every bit as enjoyable as, the scent of actual vanilla pods. xiansi posted:This thing I read recently seems very relevant to the thread: Thanks! I should've guessed that it was for purposes of self-defense. Evolution can be pretty clever.
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Sep 17, 2016 00:41
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here - I'm going to be bringing out "allyl isothiocynanate" next time I bore someone as to why wasabi isn't really hot.
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QuarkMartial posted:I know it isn't hot sauce, but anyone have recommendations for hot mustard? Löwensenf Extra. The stuff with all German writing on the label is hotter, but even the English-text version you can find at Cost Plus World Market and other stores is very good. Delicious on a bratwurst, or you can smear it on a roast.
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Dec 2, 2016 08:29
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katkillad2 posted:Took some of the suggestions and bought like 6 bottles of hot sauce, the one that really stands out is this: Cholula Chipotle is considerably milder but I love the flavor. I don't think one will replace the other, but you might want to keep both around.
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Dec 9, 2016 02:43
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katkillad2 posted:Merry Christmas to myself.  Shotgun that sauce
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Dec 28, 2016 19:44
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Louisiana brand  
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Feb 7, 2017 09:30
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Flaggy posted:drat. Its about 3 bucks here and I am in Colorado. Ooh, I'll have to pick those up. I imagine they'd go great in a gumbo, or a fork straight out of the jar.
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Feb 9, 2017 03:25
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Pooper Trooper posted:Re: mustard talk from a few pages back, how come no UK goons recommended this beauty? Beaver mustard is good stuff. It's not a UK brand, though - unless I missed your meaning? It's made just a few hours away from me.
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Apr 6, 2017 08:58
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If they won't ship it for a reasonable rate, PM me. It might even be cheaper than most places here because it's made locally, just like Tillamook cheese. I can buy their entire range, so if there's anything in particular, let me know. The Cajun mustard is delicious.
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Apr 6, 2017 17:40
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If you live near a Firehouse Subs, they have a surprisingly decent selection of non-basic hot sauces! It's a great way to try new sauces and see which you like. e: skip the food though, it's almost subway tier SymmetryrtemmyS fucked around with this message at 00:36 on Apr 13, 2017 |
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Apr 12, 2017 22:51
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If anyone here is into Nando's peri peri sauce, my local Fred Meyer has it for $1.39 on closeout. They're out of Hot and Hot Hot, but they still have Medium and Garlic. I just picked up two bottles of garlic and one medium, but there's plenty more and I'd be willing to ship it to you for cost.
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Apr 20, 2017 00:16
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Flaggy posted:I'll take some. I would take a bottle of garlic and medium. If they have it I would take 2 of each. That way I can share with a friend. I'll make sure they still have some tomorrow.
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Apr 21, 2017 03:10
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QuarkMartial posted:Just got a bottle of Secret Aardvark Drunken Jerk sauce in the mail. This stuff is great, I can't wait to put it on everything. That stuff is everywhere in Oregon, and it's amazing. Try all of their products - I haven't been disappointed yet.
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Jun 1, 2017 02:45
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Ignoring the stupid name, this is some seriously delicious sauce. If you can find it, buy it. It's not that hot, but it has some heat to it - and the flavor is really great, warm and tangy and complex.
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Jun 2, 2017 00:57
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iospace posted:Where are you getting this from? Market of Choice in Eugene, OR. I'm not sure what their distribution radius is like, but they're based in the same state.
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Jun 2, 2017 02:28
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Chipotle Tabasco is alright, but I'll take chipotle Cholula over it any day. That's my most-used sauce. Not very hot at all, but the flavor is amazing.
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Sep 27, 2017 02:40
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iospace posted:Is Secret Aardvark's habanero sauce worth 20 bucks for 3 bottles? Absolutely it is, but I like their other sauces too - it might be worth picking up one of each instead of three of one. They're pretty sizeable bottles, so you won't be running out right away. I love living in Oregon. Secret Aardvark is the table hot sauce for so many restaurants in Portland, and several in Eugene.
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Nov 1, 2017 21:57
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Discussion Quorum posted:Cholula on eggs was one of my go-to breakfasts for a long time, but I recently bought a bottle of Valentina Extra Hot (which isn't actually all that hot) and it has basically replaced all Cholula/Tapatio/etc style sauces in my life. I'm a huge fan of kutbil-ik, it has this amazing fresh hab flavor. It is a bit hot, though.
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Dec 17, 2017 20:35
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levels of heat either.
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Valentina is my favorite cheap regular sauce, but Cholula and El Yucateco make the best variants. Cholula Chipotle is my most used sauce at all, Cholula Chili Garlic is very good - bright, tangy, slightly hot; sort of like Nando's peri-peri. El Yucateco Kutbil-ik is my favorite pure hab sauce ever, it tastes super fresh and fruity.
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Dec 24, 2017 02:45
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QuarkMartial posted:We are iced in, but in desperate need of necessities, so I went to the Hispanic grocery store right by my house. Surprisingly (not) they had a large variety of hot sauce, so I snagged a few I'd not had before: Enjoy your Cholula, those are quality.
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Jan 12, 2018 23:01
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QuarkMartial posted:I like them. The chili garlic reminds me of PeriPeri, and the Chipotle is awesome in the chili I just made. The Marie Sharp's I like better than the comatose level version of their sauce. Same heat level but the extract flavor (at least, that's what I think I taste in the back of my throat) is less. I wish they sold chipotle by the gallon. I use it so much.
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Jan 13, 2018 07:15
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I was going to suggest the same thing. The flavor is also pretty similar to what you described, but they might add some tomato puree to it for thickening and flavor. I can't taste any tomato at all in kutbil-ik.
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Jan 13, 2018 23:31
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Nando's herb and lemon is really, insanely good in tomato sauces. Also in general. Also the rest of the Nando's line.
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May 2, 2018 21:03
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Mushika posted:I know im being stupidly pedantic and please forgive me, but Crystal hot sauce is singular and doesnt have an "s" at the end. That being said, it's one of my favorite hot sauces. I'll shut up now, sorry. I'm going to go buy a bottle of Crystal's at Safeway's and you can't stop me
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May 3, 2018 03:14
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COOL CORN posted:Folks I just discovered Lao Gan Ma Eggs Rice Food Things that aren't food Literally everything in your life
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Jun 28, 2018 21:45
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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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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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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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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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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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angor posted:Chipotle Tabasco > Chipotle Cholula Trash. GTFO.
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Sep 25, 2018 01:08
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GloryBee sells habanero honey and it's delicious. Lots of fruity habanero flavor, a little heat - great on toast, even better on ham.
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Apr 6, 2019 06:04
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swampface posted:If you've got a vacuum sealer you can ferment peppers right in a bag. I did 2% salt to the weight of the peppers. The second pic is after 6 days. Needs extra liquid to replace the brine you'd normally have for sauce, but I've done an few batches without anything weird growing in there. Brad did this on It's Alive and he recommended double bagging (double sealing?) which just seems prudent to me
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Sep 20, 2019 20:44
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Human Tornada posted:Am I the only one who finds Sean from Hot Ones unlikable? He's probably a nice guy and I know he does lots of research and is a really good host/interviewer but there's just something about him that rubs me the wrong way. I don't know, his personality seems a bit phony or calculated or something. yeah absolutely, I really like the interviewees and the concept of the show, but he just grates on me and I can't enjoy it for that reason
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Sep 26, 2019 22:16
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