nickh From United States of America, joined Jun 2008, 233 posts, RR: 0 Posted (2 years 7 months 1 week 5 days ago) and read 3458 times:
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.
Jetsgo From United States of America, joined Jul 2003, 3096 posts, RR: 5
Reply 3, posted (2 years 7 months 1 week 4 days 23 hours ago) and read 3420 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.
Fabo From Slovakia, joined Aug 2005, 1238 posts, RR: 1
Reply 5, posted (2 years 7 months 1 week 4 days 23 hours ago) and read 3399 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
AR385 From Mexico, joined Nov 2003, 7189 posts, RR: 35
Reply 7, posted (2 years 7 months 1 week 4 days 20 hours ago) and read 3369 times:
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.
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.
AR385 From Mexico, joined Nov 2003, 7189 posts, RR: 35
Reply 10, posted (2 years 7 months 1 week 4 days 19 hours ago) and read 3339 times:
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.
EasternSon From United States of America, joined Jun 2006, 672 posts, RR: 1
Reply 11, posted (2 years 7 months 1 week 4 days 3 hours ago) and read 3226 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
srbmod From , joined Dec 1969, posts, RR:
Reply 12, posted (2 years 7 months 1 week 4 days 3 hours ago) and read 3216 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.).
nickh From United States of America, joined Jun 2008, 233 posts, RR: 0
Reply 13, posted (2 years 7 months 1 week 3 days 6 hours ago) and read 3129 times:
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.
"We all have wings, but some of us don't know why..."
planeguy727 From United States of America, joined Mar 2007, 1289 posts, RR: 1
Reply 14, posted (2 years 7 months 1 week 3 days ago) and read 3085 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: