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Thread: Hot Sauce!

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  1. #1
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    Hot sauce

    Hi, can someone recommend a good hot sauce? I've been eating a lot of Indian food recently, and I've developed a little bit of tolerance to hot food. Tobasco sauce is ok, it's kind of hot, but I don't like the flavor much. I just got some Lousiana hot sauce, but it's not as hot as the Tobasco sauce. It tastes like what people put on buffalo wings.

    So, what's a good sauce for things like chicken, or tacos, etc?

    Nothing crazy, please. My friend has this stuff called "Adrenaline Rush" and I put one drop of it on my finger and licked it and my mouth was burning for 20 or 30 minutes. That's crazy. You're supposed to put like one drop of it in a whole pot of soup. I just want something a little hotter than Tobasco, and much better tasing.

    Thanks,

    IronFist
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  2. #2
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    Cholula, or... I forgot. Cholula is good. Tabasco is too vinegary.

  3. #3
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    Quote Originally Posted by Shaolin-Do View Post
    Cholula, or... I forgot. Cholula is good. Tabasco is too vinegary.
    Completely agree. I was going to type it, but you beat me to it. Love that stuff, feel the same way about Tabasco. Not bad on an oyster, but not my favorite general purpose sauce.
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  4. #4
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    David Tran

    Gene Ching
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  5. #5
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    Taco Bell's Diablo

    Taco Bell Will Launch Limited-Time Extra-Hot Sauce Packets
    By Laura Northrup April 23, 2015


    (Taco Bell)

    Do you like to slather your Taco Bell meals with hot sauce, but find the chain’s standard packets insufficiently hot? Great news: super-hot sauce, which they’re calling “Diablo,” will be available from Taco Bell beginning on May 5. The not-so-great news for hot sauce fans is that the new sauce is only temporary.

    This isn’t the first novel hot sauce product that we’ve heard about in recent months: Taco Bell has also reportedly been testing tortilla chips on a hot sauce theme in some markets. Those chips in “Diablo” flavor would probably be tongue-scorchingly delicious, but it seems unlikely that Taco Bell would produce any.

    We don’t know how limited the availability of Diablo sauce will be, so you should probably grab handfuls of it and write a letter to the company if you don’t like it. Slathering some on a breakfast biscuit taco would certainly wake you up in the morning.
    How hot could this be? Taco Bell hot sauce is weak.
    Gene Ching
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  6. #6
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    Ghost Pepper

    UCSF: Man ate a pepper so hot it tore a hole in his esophagus
    Ben Guarino, The Washington Post Updated 11:58 am, Tuesday, October 18, 2016

    A ghost pepper's heat is described in terms normally reserved for carpet bombings. Its heat is measured at 1 million units on the Scoville scale, a per-mass measure of capsaicin - the chemical compound that imbues peppers with heat - that until recently was a world record. Peppers that pass the 1 million mark are called superhot; as a rule they are reddish and puckered, as though one of Satan's internal organs had prolapsed. To daredevil eaters of a certain stripe, the superhot peppers exist only to challenge.
    When consumed, ghost peppers and other superhots provoke extreme reactions. "Your body thinks it's going to die," as Louisiana pepper grower Ronald Primeaux told the AP in October. "You're not going to die."


    Photo: Doug Cannell/Getty Images
    The ghost pepper, also known as naga jolokia or bhut jolokia, measures over 1,000,000 Scoville Units (a jalapeño is about 5,000).

    But, demonstrated by a rare though severe incident at the University of California San Francisco Medical Center, reported recently in the Journal of Emergency Medicine, superhot peppers can cause bodily harm. A 47-year-old man, unnamed in the case study, attempted a super-spicy feat - eating a hamburger served with a ghost pepper puree - and tore a hole in his esophagus.
    Ghost peppers were first grown in India, where they are known as bhut jolokia. A seed from the pepper can cause a mouth to smolder for up to a half-hour. On YouTube, faces broken by the "ghost pepper challenge" devolve into tears, runny noses and hiccups.
    The Washington Post's Tim Carman described eating a pea-sized chunk of the pepper, sans seeds, in 2012. "It was as if my head had become a wood-burning oven, lighting up my tongue and the interior of my skull," he wrote. "Milk provided little relief, until the burn began to subside on its own about 10 minutes later."
    Feel the burn: 9 things to know about hot peppers Photo: Courtesy
    Primeaux, who hopes to claim the world's hottest title through cultivating his Louisiana Creeper variety, said, "When you put one of these in your mouth, it's a whole 'nother ballgame," in his interview with the AP. "A bear is chasing you. You've just been in a car wreck. You just got caught speeding, and a cop is giving you a ticket."
    For the 47-year-old man whose esophagus was damaged, though, ingesting the pepper burger was less a bear chase and closer to an attack. As physicians at the University of California at San Francisco reported in the case study, he consumed the burger and attempted to quench the heat in his mouth with six glasses of water. When that failed the man began to vomit, which gave way to abdominal pain. He dialed emergency help.
    At the emergency department, he received Maalox and painkillers. After his condition worsened, doctors moved him to the operating room, where they discovered a "2.5-cm tear in the distal esophagus," about one inch, as the case report authors noted. The force of the vomiting and retching led to a rare diagnosis of Boerhaave's syndrome; these spontaneous tears in the esophagus can be fatal if they are not diagnosed and treated.
    In this case, surgeons were able to repair the man's throat. "He remained intubated until hospital day 14, began tolerating liquids on hospital day 17," they wrote, "and was discharged home with a gastric tube in place on hospital day 23."
    The researchers concluded the case study with a warning.
    "Food challenges have become common among social media, including the infamous cinnamon challenge," they wrote, referencing the spice fad that was popular in early 2012. (When eating a heaping spoonful of cinnamon went wrong, it led to emergency calls and at least one collapsed lung.)
    "This case serves as an important reminder of a potentially life-threatening surgical emergency that was initially interpreted as discomfort after a large spicy meal."
    Brutal. If it does this to your throat, imagine what the next day would be like.
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  7. #7
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    Sriracha - by Huy Fong Foods Inc. is good on noodles, Pho, and such...

    Yeo's makes a good one that is a bit sweet...good on eggs, bok choy, etc....

  8. #8
    Make your own, dude!
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  9. #9
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    "sriracha" rules, as does "franks red hot". franks is not that spicy but has really good flavour.

  10. #10
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    Iron,

    I'm a bit of a snot about food and such, but it really depends on what you're eating. Sriracha is great, but hardly goes well with mexican food....I also find it a tad sweet. Great for asian flavors, not so good with others, IMO.

    Anyway, a good tactic is to familiarize yourself with the relative heat level of the different peppers that are out there and then read the label. I too, find tabasco too vinegary.

    In order to get truly hot food, I've found I have to argue with the waitstaff. When the silly round-eye asks for "Native Thai Hot," I invariably get something too sweet and tepid. The local Thai joint near my house, however, has finally figured it out. We all have a good laugh about it because the waitress we usually get always goes back and we can hear her arguing with the cook in Thai over my order. Or maybe they're just making jokes at my expense. I don't speak Thai.

    There are a lot of crappy sauces on the market, and most specialty sauces have a lot of sugar in them to appeal to the American palate, which has degenerated thanks to a diet of processed foods and gustatory timidity. Cholula has a great flavor, but isn't really "hot." Texas Pete, Frank's, Durkee, etc all suffer from a sort of boring similarity and no real heat. Great for New Orleans style food....

    For Indian food, try this: Mix equal parts minced green chili pepper (your choice--I like the little green thai bird chilis. Hot, but not Scotch Bonnet/Habenero hot...) and ginger. Serranos are ok in a pinch, but I use Jalapenos for company. Add a quantity of salt, to taste a bit of vinegar or lime (I like lime) a tiny bit of vodka (certain flavor compounds in several foods are alcohol soluble, but will not dissolve in water) and a small bit of a neutral-flavored oil (capsacin is an oil--like dissolves like...). Stir to moisten (the whole thing should glisten with a SMALL bit of liquid in the bottom) and store the remainder, tightly wrapped/covered in the fridge.

    The fresh ginger will brighten the dish and the peppers are um... hot.

    One last caveat--chile peppers have different names from store to store and region to region. Learn to identify them by sight, vice name.
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  11. #11
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    Wow sounds like you know how to cook MP, I'm impressed. I wished I could cook better but it's hard to get started
    Does anyone here like Wazabi? If you can eat all wazabi infront of you without dying, then you'r not human.



    I always get hungry when I'm on this stupid forum



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  12. #12
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    I love Wasabi, but it's completely different. It's MUCH better freshly grated too....
    "In the world of martial arts, respect is often a given. In the real world, it must be earned."

    "A stupid man's report of what a clever man says is never accurate because he unconsciously translates what he hears into something he can understand. "--Bertrand Russell

    "Liberals - Cosmopolitan critics, men who are the friends of every country save their own. "--Benjamin Disraeli

    "A conservative government is an organised hypocrisy."--Benjamin Disraeli

  13. #13
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    yeah I know but it still one of the great 'spices'.
    Do you like curry? I'm not that big of a fan but in certain chicken dishes it's heavenly. My favorite 'spicy food' gotta be anything from the Sechuan (sp?) kitchen. And I aint talkin about the kind you can find abroad in so called chinese resturants were most chefs are from Vietnam. Since I ate in Beijing it just aint the same
    All right now, son, I want you to get a good night's rest. And remember, I could murder you while you sleep.
    Hey son, I bought you a puppy today after work. But then I killed it and ate it! Hahah, I´m just kidding. I would never buy you a puppy.

    "Three witches watch three Swatch watches. Which witch watch which Swatch watch?"

    "Three switched witches watch three Swatch watch switches. Which switched witch watch which Swatch watch switch?."

  14. #14
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    Thumbs up

    Sriracha

    Good stuff

    Any peanut sauce.
    Bless you

  15. #15
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    Kristoffer,

    I am lucky to live where I live. The inexplicably named Formosa Cafe near where I live is a hole in the wall that serves QUITE authentic Szechuan food---right down to the liberal use of oil and fresh, not pre-ground, szechuan peppercorn powder. They even have pork and preserved vegetable (preserved chinese mustard greens for you uneducated yahoos) soup--something I am sure most places aren't brave enough to try. I remember seeing twice cooked pork on the menu...ordered it, and it came out as PORK BELLY. I knew I was in the right place since that's the right cut for twice cooked pork.

    Curry is more a way of cooking vice a flavor. All different types of curries.
    "In the world of martial arts, respect is often a given. In the real world, it must be earned."

    "A stupid man's report of what a clever man says is never accurate because he unconsciously translates what he hears into something he can understand. "--Bertrand Russell

    "Liberals - Cosmopolitan critics, men who are the friends of every country save their own. "--Benjamin Disraeli

    "A conservative government is an organised hypocrisy."--Benjamin Disraeli

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