Had sriracha in my chili tonight. Love it homemade veg. sop. Will never put it in a bloody mary again.
Different sauces, different foods, why I'm trying so many.
But, they won't be blistering of something hard to find. Just staples for me. The Mexican staple seems to be Valencia &/or the El Yucatecco habanero. The Japanese might not consider them. Mericans eat different cuisines so a few different flavored sauces are not bad to have around.
Agreed. Gotta match the sauce to the food. Forgot about this stuff. Also a favorite.
The chili-garlic sauce
They don’t have that at Fuddruckers but I got a squeezie bottle from the Wok n Roll here once.
Dang! A squeezie bottle would be the shizzle. The only downside is always needing a spoon.
"The Ballpark burgers were free, why not eat them?" - Wabi-
Frank's, Trappey's, Crystal are my go-to sauces. Everything else depends on what I'm splashing it on.
Originally Posted by TheKid
I like Louisiana for my all arounder. Cholula on pork rinds. Green Tabasco is the only Tabasco I like and I only like it on burritos that have rice in them for some reason. I bought a bottle of Old Bay hot sauce the other day. It was good last night on breaded pork chops.
I just tried the Old Bay stuff recently myself. It seems more like a specialty sauce that only goes well with some things and is specifically intended for seafood and maybe chicken dishes. It smells and tastes like someone dumped Old Bay Seafood seasoning into a bottle of Frank's, shook it up and relabeled it.
Had sriracha in my chili tonight. Love it homemade veg. sop. Will never put it in a bloody mary again.
Different sauces, different foods, why I'm trying so many.
But, they won't be blistering of something hard to find. Just staples for me. The Mexican staple seems to be Valencia &/or the El Yucatecco habanero. The Japanese might not consider them. Mericans eat different cuisines so a few different flavored sauces are not bad to have around.
Agreed. Gotta match the sauce to the food. Forgot about this stuff. Also a favorite.
The chili-garlic sauce
They don’t have that at Fuddruckers but I got a squeezie bottle from the Wok n Roll here once.
Didn't know Californians were so fluent in Chinese or whatever kind of ese that writing on the bottle is.
I had a Roof Korean translate for me.
"The Ballpark burgers were free, why not eat them?" - Wabi-
I do. Think I'm addicted. I keep it simple. Sriracha goes on everything that doesn't sound Mexican. Anything that does gets Tapatio or Chulula. None of that vinegar scheit from Louisiana. That stuffs nasty.
Really like the tapatio and Chulula can’t stand sriracha or the rest of vinegar bases hot sauce
Had sriracha in my chili tonight. Love it homemade veg. sop. Will never put it in a bloody mary again.
Different sauces, different foods, why I'm trying so many.
But, they won't be blistering of something hard to find. Just staples for me. The Mexican staple seems to be Valencia &/or the El Yucatecco habanero. The Japanese might not consider them. Mericans eat different cuisines so a few different flavored sauces are not bad to have around.
Agreed. Gotta match the sauce to the food. Forgot about this stuff. Also a favorite.
The chili-garlic sauce
They don’t have that at Fuddruckers but I got a squeezie bottle from the Wok n Roll here once.
Dang! A squeezie bottle would be the shizzle. The only downside is always needing a spoon.
I have only ever seen it in the squeeze bottle.
The last time that bear ate a lawyer he had the runs for 33 days!
Crystal Hot Sauce... Aged Red Cayenne Peppers, Distilled Vinegar and salt... Clean & Simple... And tabasco Green Pepper Sauce is great on burrito's & hamburger's... But Sriracha doesn't work for me nowhere...
I do. Think I'm addicted. I keep it simple. Sriracha goes on everything that doesn't sound Mexican. Anything that does gets Tapatio or Chulula. None of that vinegar scheit from Louisiana. That stuffs nasty.
My 16 yo son douses everything in cholulas or tabasco at least. Or when he is home, he uses a sauce our tenant makes from home-raised peppers including ghost peppers among others.
Not me. I like to taste the actual food and not just burn my tongue.
Local Mexican joint sells habañero salsa (by request), that's amazingly good: nice smoky flavor beyond the heat. It's just that the heat will give me hiccups for at least 45 minutes, unless I take it R E A L S L O W.
This place has a fairly good assortment (> 1,500) of hot sauces.
I think there's even more at their other store. Plus the other store's fire engine is red, not gray. They have an extensive assortment of, "adult hot sauces", but apparently won't post them on their website.
One of my boys went to their Weekend of Fire, and assaulted his mouth lining with some kinda chicken wings.
FC
Last edited by Folically_Challenged; 01/04/22.
"Every day is a holiday, and every meal is a banquet."
Cholula is good, so is Valentina. Pretty sure Cholula has vinegar.
Maybe, but not like Tabasco. That stuff is over rated.
Sorry Charlie......................It's a staple here!
Three ingredients. NO xanthan gum, the mysterious un-named "spices", and no sodium benzoate or other preservatives either.
But, I like and use Valentina and Cholula, among others, when they're available. Tabasco really doesn't do justice to Mexican food.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
Sriracha = spicy ketchup. Easy pass for me, stuff is gross. Too sweet. I make my own….fermented cayennes, habaneros, cherry bombs, Hungarian wax, and tabascos all mixed together. Stemmed and coarsely chopped, then 2.5-3% weight in grams of salt. I seal it in vacuum bags. Spectacular and to me better than anything in the store. Can even smoke the peppers briefly before fermentation to add that flavor. Delicious.
Craig
Interesting, how long do you ferment them?
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
I'm hoping to have a good spring and early summer so I can actually get a good harvest of peppers in '22. Last year sucked balls, something like 82 days frost free here. Might get a caterpillar tunnel greenhouse set up too, depending on finances and such.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
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