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Hot Sauce (and Spicy Food)  
User currently offlinenickh From United States of America, joined Jun 2008, 182 posts, RR: 0
Posted (1 year 8 months 17 hours ago) and read 2652 times:
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For some time now (well, a few weeks), I have been on a real Hot Sauce and Spicy Food kick.
My dinner this evening was a spicy (takeout) Indian Chicken Vindaloo (yum).

So I would like to pose this question to any foodies out there:

What is your favorite Hot Sauce/Spicy Sauce/Seasoning?

Just some of the ones that I use in my cooking and seasoning are,

1:: The Original "Louisiana" brand Hot Sauce - love the stuff, very vinegary, but also a good level of spice.
2:: Sriracha - the old standby, I use it at home, but also when I go to a restaurant that serves Pho.
3:: Dave's Insanity, for when I am really feeling suicidal (just kidding).
4:: Blair's Special Reserve 2:00am and 3:00am
5:: [name that I cannot remember] The Ghost Pepper Sauce - I tasted it at a friend's home, it nearly gave me an ulcer, but when taken in moderation (HAH!)...

There is always the old standby, Tabasco, but you know, I really don't like the taste of Tabasco.

Ref:

http://www.hotsauce.com

http://www.hotsauceworld.com

So your preferences?

-Nick


"We all have wings, but some of us don't know why..."
14 replies: All unread, jump to last
 
User currently offlineAlias1024 From United States of America, joined Oct 2004, 2745 posts, RR: 2
Reply 1, posted (1 year 8 months 17 hours ago) and read 2646 times:

I like to use a combination of Frank's Red Hot and Cholula in my chicken wing sauce.


It is a mistake to think you can solve any major problems with just potatoes.
User currently offlinenickh From United States of America, joined Jun 2008, 182 posts, RR: 0
Reply 2, posted (1 year 8 months 16 hours ago) and read 2642 times:
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Quoting Alias1024 (Reply 1):
Frank's Red Hot and Cholula

Yeah, I forgot about those two - I used to use them both a lot many years ago for a BBQ Sauce base but for some reason, they are becoming harder to find here in my area.

Thanks for reminding me.

-N



"We all have wings, but some of us don't know why..."
User currently offlineJetsgo From United States of America, joined Jul 2003, 3080 posts, RR: 5
Reply 3, posted (1 year 8 months 16 hours ago) and read 2614 times:

While not exactly a sauce, I really like House of Tsang's Mongolian Fire Oil. It goes perfect on just about anything Asian, especially white & fried rice. It even adds a nice kick to popcorn. I used to be able to find it at Winco, however it doesn't seem to pop up anywhere despite stores carrying other House of Tsang products. Thank god for Amazon.

http://www.amazon.com/House-Tsang-Mo...sr=8-1&keywords=mongolian+fire+oil



Marine Corps Aviation, The Last To Let You Down!
User currently offlineAKiss20 From United States of America, joined Sep 2007, 603 posts, RR: 5
Reply 4, posted (1 year 8 months 16 hours ago) and read 2603 times:

Love me some Siracha, but I made the mistake of buying Shaw's random brand rather than the proper one with the rooster on the bottle. Not nearly as good  


Change will not come if we wait for some other person or some other time. We are the ones we've been waiting for. We are
User currently offlineFabo From Slovakia, joined Aug 2005, 1219 posts, RR: 1
Reply 5, posted (1 year 8 months 16 hours ago) and read 2593 times:

Srirarcha is a venerable classic. And then I also like the stuff they have in this one kebab stand here. But it is not exactly hot sauce... more like a peppers based spread. hot like hell though and tastes amazing with the kebab. Almost makes me wannna take a bus and go have one.


The light at the end of tunnel turn out to be a lighted sing saying NO EXIT
User currently offlineWestJet747 From Canada, joined Aug 2011, 1830 posts, RR: 10
Reply 6, posted (1 year 8 months 14 hours ago) and read 2566 times:

In my apartment, Frank's Red Hot is the go-to brand. At the moment our fridge contains two 1-litre bottles of Original Frank's, plus three normal sized bottles of three different Frank's flavours.

As the old lady in the commercial says: "We put that shit on everything."

Quoting nickh (Thread starter):
Sriracha

You can never go wrong with some Sriracha. I don't use it nearly as often as I should though.

I used to live with a Thai girl who loved the stuff so much she quite literally put it on everything. But she did make this absolutely incredible wing sauce with it.



Flying refined.
User currently offlineAR385 From Mexico, joined Nov 2003, 6130 posts, RR: 30
Reply 7, posted (1 year 8 months 13 hours ago) and read 2563 times:
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I make my own:

3 chopped Serrano peppers
1 chopped Habanero pepper
2 half-moon sliced red onions
1 diced tomato
1 spoonful of Olive Oil
The juice of 6 limes (limones)
Mix it all and put in the fridge for 4 hrs.
Add another Habanero if you want more hotness. One is enough for me.

This "curtido" as I call it, works pretty good for steaks, chicken and pork. I also use it for beer. Yes, you can add a bit to your beer and it enhances the taste really well better than your average bottled Clamato juice.

Any bottled hot sauce for me is just too chemical.

Avoid using Jalapeño peppers. They are hard to digest and you feel the after effect on the morning.

The above is just one of a few I make that are my favorites. If you are interested, PM me for more recipes.

[Edited 2012-11-26 20:58:40]


MGGS
User currently offlineTSS From United States of America, joined Dec 2006, 3065 posts, RR: 5
Reply 8, posted (1 year 8 months 13 hours ago) and read 2551 times:

For barbecue, it's hard to beat Trappey's Peppers in Vinegar-

(You don't have to eat the peppers, just shake a little of the pepper-infused vinegar on your sandwich)

A friend of mine that is a much bigger fan of hot sauce than I am swears that Last Rites is the best-

He says that aside from just being hot, Last Rites has a really good flavor as well.



Able to kill active threads stone dead with a single post!
User currently offlineseb146 From United States of America, joined Nov 1999, 11529 posts, RR: 15
Reply 9, posted (1 year 8 months 13 hours ago) and read 2536 times:

Quoting nickh (Thread starter):
Chicken Vindaloo

The smeg you are!!

I like hot sauce, but there comes a point when it is just stupid. I use hot sauce to add flavor. I want to blend tastes, not just burn my taste buds. What's the fun in that?

There are two sauces I love. One is "The Sauce" by Santorini's (sp). The other I think is called Angela's and can only be found here in Sonoma County. They both have heat but they both have flavor too. That is what I look for.



Life in the wall is a drag.
User currently offlineAR385 From Mexico, joined Nov 2003, 6130 posts, RR: 30
Reply 10, posted (1 year 8 months 12 hours ago) and read 2533 times:
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Quoting seb146 (Reply 9):
They both have heat but they both have flavor too. That is what I look for.

Exactly. I love the heat as another condiment that adds flavor to the meal. If it is the dominant spice and makes the food inedible, I simply don´t understand its purpose. That´s why in general, I don´t eat food from central Mexico.



MGGS
User currently offlineEasternSon From United States of America, joined Jun 2006, 667 posts, RR: 1
Reply 11, posted (1 year 7 months 4 weeks 1 day 20 hours ago) and read 2420 times:

I went to a Vietnamese restaurant in San Francisco in search of my first bowl of Pho.

I was the only non-asian in the place, which I always take as a good sign of the authenticity of the food.

The owner came to my table, probably wondering if I was lost. He spoke limited English, and I don't speak a lick of Vietnamese, but I was able to explain that I wanted Pho, and would like it to have tripe in it. He seemed pleased that I would be so daring, and soon emerged from the kitchen with a wonderfully delicious, huge bowl of broth-y goodness.

After some time, he came back to see how I like the Pho, and if tripe was something I actually liked (seems most people in the small restaurant were intrigued by me asking specifically for tripe, and if I really did like it).

I did, but asked if I was supposed to put any sauch in the Pho, as I was sitting by a ledge with about a half-dozen bottles filled with liquids of various hue. The owner asked if I like hot food, and I responded affirmatively.

He pointed out the bottles, saying the least hot was on the left - a bottle of Sriracha. The most, on the far right, looked like a bottle of three week old urine with two small chilis floating in it.

Let me repeat myself for effect - Sriracha was the LEAST spicy of the bunch.

Moral of the Story:

When a Vietnamese dude tells you something is spicy, believe him.



"The only people for me are the mad ones...." Jack Kerouac
User currently offlinesrbmod From , joined Dec 1969, posts, RR:
Reply 12, posted (1 year 7 months 4 weeks 1 day 20 hours ago) and read 2410 times:

I'm sweating and my eyes are watering while reading this thread. I'm not so much into the spicy stuff as I used to be. Years ago I wanted the hottest hot sauce I could find and this was before the crazy extracts and the ghost pepper came about, so we're talking habanero. These days, I stick to cayenne and Tabasco sauces and that's about the max for me. I don't know what kind of peppers they use in the chili sauce in the packets at Panda Express, but they really are a kick in the pants (Some say that is it similar to Sriracha.).

User currently offlinenickh From United States of America, joined Jun 2008, 182 posts, RR: 0
Reply 13, posted (1 year 7 months 4 weeks 23 hours ago) and read 2323 times:
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Quoting EasternSon (Reply 11):
When a Vietnamese dude tells you something is spicy, believe him.

Heheh, so true.

My brother's wife is Vietnamese, and when I visited them in San Jose, California, a couple of years ago, I had supper at her mother's house (the dinner started with a big pot of Pho followed by 5-courses of some great home-made food).

Now realize my sister-in-law's mother doesn't speak any english and I do not speak vietnamese, so on one moment when we were left alone, without my sister-in-law to translate, Mother poured a few tablespoons of some sort of home-made hot sauce concoction into one of my meat dishes. Holy Cow. I almost cried at the dinner table after tasting it.

Folks, when I was younger, (I lived in India for 13-years when I lived abroad) and I am used to and I could stomach a lot of hot sauce/spicy food heat, but this was brutal. Middle-age does that to you, I suppose. On the other hand, the rest of the family gobbled the stuff up with no complaints.

I'm going to have to think about making my own hot sauce/condiments - I do like to cook, one of my hobbies, and at least that way I can experiment a little with the different powders and spices. Luckily there is a Penzey's Spices storefront about 6-miles away from my house. I'm going to pay them visit again and stock up.

Thanks for the responses.

-Nick



"We all have wings, but some of us don't know why..."
User currently offlineplaneguy727 From United States of America, joined Mar 2007, 1239 posts, RR: 1
Reply 14, posted (1 year 7 months 4 weeks 17 hours ago) and read 2279 times:

I love trying new hot sauces.

The Town & Country hotel in San Diego had a sports bar with an entire wall of different types of hot sauces. I ate every meal there (when they were open) for 6 days so I could keep trying sauces. Two of my favorites:

Scorned Woman (http://www.hotsauce.com/Scorned-Woman-Hot-Sauce-p/1130.htm)

Jamaican Hell Fire (http://www.hotsauce.com/Jamaica-Hell-Fire-4-in-1-Hot-Pepper-Concentrate-p/1149.htm)

I also have developed a taste for Franks with lime (http://www.franksredhot.com/products/chile-lime-sauce)

Enjoy!



I want to live in an old and converted 727...
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