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Any hot sauce fan here? - Page 2

post #31 of 50
7/22/02 at 8:26am
Blair's certain side effects is definetely the hottest sauce I have had the pleasure (I mean pain) of trying. Damn stuff nearly killed me. I took it to work and was putting pin size drops on my pizza when a friend came in a covered a slice with it. Before I had time to stop him he chomped in spit it back up and ran furiously to the bathroom. He didnt come out for about a half hour his shirt was drenched with watter and he threw up multiple times. To this day he doesnt touch a single bottle of hot sauce I bring in to work

KyleS

Blair's has a lot of hot sauces that are not as hot but have some really good taste behind them and you cant go wrong when you get a free skull key chain on the top of each bottle.
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post #32 of 50
7/22/02 at 8:28am
Quote:
teaspoon or so of Mad Dog to a jar of mayo.

That sounds really good. Thanks for the tip!
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post #33 of 50
7/22/02 at 8:28am
Heheh...That's why I use the After Death Sauce. It's DAMN hot but at least it still has some sort of flavor to it.
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post #34 of 50
7/22/02 at 8:31am
OMG...I have bottles of Mad Dog 357 and Possible Side Effects in my home and those are damn hot. I can't even comprehend what that Blair's 5AM would be like

Anyway, I LOVE spicy foods.

Aaron
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post #35 of 50
7/22/02 at 8:50am
Thread Starter 
Dave

SPicy mayo is the best sandwich condiment I ever had. Adds bite and flavor to most any sandwich. I find it tastes the best on a steak and cheese grinder.
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post #36 of 50
7/22/02 at 4:05pm
My favorite has to be tapatio. It's got a decent kick to it, but you can slather it all over your food, best of all, it tastes awesome.

I never understood the super-hot stuff, that you can only use a pin prick at a time. I guess it's meant to be used in recipes, so you don't kill yourself. Plus you really get your money's worth. I think I just answered my own question.
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post #37 of 50
7/22/02 at 5:23pm
I am a huge fan of hot sauces and I love to try new varieties. My main three in no particular order:

Tabasco - I love the tang and while it's not very spicy it tastes great with foods such as chili, burgers, etc. and I love it mixed with ketchup on eggs.

Matouk's Calypso Hot Sauce - My favorite hot sauce by far. Great flavor and I can use enough of it to really enjoy the taste without killing myself. I use this sauce on anything from pizza to Indian food...especially pizza.

Blair's 2 a.m. Reserve - This is not a sauce but an ingredient. Anyone that uses this stuff as a sauce is in for the ride of their life. I dip a toothpick into the deadly looking bottle and use that for spicing the hell out of soup, rice, or other sauces. I have added 2 a.m. to all my other BBQ sauces with great results.

Time to get something to eat!

- Jeff
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post #38 of 50
7/22/02 at 6:54pm
This stuff makes Tobasco taste like water.
http://www.hotsauceworld.com/dumasshotsau.html
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post #39 of 50
7/23/02 at 8:33am
Quote:
I go straight to the source. I just add cut and sliced raw habaneros, Thai peppers and/or jalapenos into my food, YUMMY!!!

I bought some dried habaneros and crushed them. I put them in a little shaker bottle like crushed red pepper. It's good for adding a little heat without altering the flavor of the dish. Be very careful about using your fingers to crush a dried habanero. It's difficult to remove the residue - you may discover it hours later when you touch your eye or some other part of your body.
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post #40 of 50
4/20/04 at 1:00pm
Habanero hot sauce suggestions?
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post #41 of 50
4/20/04 at 2:17pm
Just re-reading some of the old messages in this thread...

That 5AM sauce is just SCARY. 6 million scovilles? I can't even comprehend the CINDER that would make out of my tongue. And throat. And stomach. And... no need to go further.

I love a good hot sauce. Anything that does a double-burn. You know, burns going in AND upon exit as well.
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post #42 of 50
4/20/04 at 4:53pm
Quote:
Habanero hot sauce suggestions
I prefer to make my own with fresh ingredients. IMO, this has far better flavor than anything you can get in the bottle. Here's a recipe I use frequently:

- grind / puree up 1-2 large carrots (or other sweet fruit / veggie)
- grind / puree a few habaneros (carrot / pepper mixture should be to taste). BE CAREFUL when opening the lid of the food processor or blender (the habanero mist is not fun to breathe).
- Add 4-5 cloves of pressed garlic (lightly sauteed if you want)
- salt to taste
- add vinegar if you want (I usually don't)
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post #43 of 50
4/20/04 at 5:25pm
I'll chime in with my favorite, since I haven't seen it mentioned. My meals live for Arizona Gunslinger Habanero Hot Sauce. It has an incredible flavor and is thick, unlike Tabasco. Makes those microwave burritos taste incredible after bar time. I order it right off the website, http://www.azgunslinger.com/ . They also have stuffed habanero olives, which add a little to a bloody mary or just pop one in your mouth and suck on it for a while. My all-around favorite sauce.

Stepping off the soap-box now.

oxonce
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post #44 of 50
4/22/04 at 9:16am
My favorites are:

Pico Peca - the hot sauce I grew up with.

Scorned Woman - great heat!

Cafe Tequila Citrus Habanero - I use this as part of my BBQ sauce recipe

and

Jim Beam Hot Sauce - great for breakfast!
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post #45 of 50
4/24/04 at 3:01pm
I love hot sauces. I have at least 5 in my fridge right now. In fact, if it aint spicy, it aint worth eating.

Of course I have Tabasco, Tapatio, Crystal and Frank's for chicken wings.

But my all time favorite, after trying many is F. McClintocks cowboy hot sauce which I buy by the case and people keep taking from me !!!

Straight from the central coast of California (near Pismo Beach for those who are keeping score at home).
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post #46 of 50
4/24/04 at 10:27pm
man im tellen you the best hot sauce for just puttin on anything is sriracha hot chili sauce, huy fong foods made in california by some local chinese(lol)626-286-8328 ripened red chili, sugar, garlic, salt, vineger, trust me grew up in new mexico cooked in restaurants on and off my whole working career every chef has a bottle in his reach in... try it its in the oriental section of any store im sure youll love and its got a great bite...and i mean bite!!
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post #47 of 50
4/25/04 at 5:39pm
  • Vietnamese chili-garlic sauce
    Chinese and Korean chili-garlic sauces contain too much sugar, and so they only really work with Asian dishes. Vietnamese sauce on the other hand is extremely low in sugar and works well anywhere heat and garlic are welcome: Mexican, Italian, BBQ, etc.
  • Giardinierra
    I know, it's not technically a sauce, but this stuff is the most God-like substance ever created by man. It packs a lot of heat, tastes great, and keeps its crunch even after long cook times.
  • Kochuzhon
    Sorry, but I'm just not certain about the correct spelling for this stuff. It's Korean and is available in powder or as a paste. Usually red pepper has no flavor, but this stuff has tons of great flavor.
  • Louisiana Sauce
    Many Mexican sauces also fit here. Anything with chile, vineagar and salt. When you want to add heat in small doses, the vineagar adds brightness in addition to the heat. My personal favorite is Tabasco, or a Mexican habanero sauce.
  • Asian chile oil
    I almost can't make stir fry without this stuff. It's also great in dumpling dipping sauces and it does amazing things to salad dressings.
  • Shichimi
    This is a Japanese spice mix that is a powder, not a sauce. It is predominantly red pepper, but also has ginger, citrus, sesame and a bit of seaweed. The flavor is very distinctive. Goes great on anything Japanese, but also works well in things like Buffalo wings, BBQ sauce, etc.
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post #48 of 50
4/25/04 at 10:32pm


~T
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post #49 of 50
4/26/04 at 10:12pm
I'm not a big fan of that brand, Thi. Personally, I prefer the Shark Brand. I put it into my spaghetti sauce.

Another vote for Cholula. I love that stuff.

But for fun, I combine Tobasco Garlic Sauce and regular ketchup to eat with my french fries.
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post #50 of 50
4/27/04 at 8:06am
Thi, Huy Fong is good on almost anything. Especially pizza

Cholula is wonderful if not a bit expensive compared to a Tapatio(which I grew up on).
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