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-   -   MMMMmmmmmmm. Hot Sauce! (http://www.homebrewtalk.com/f56/mmmmmmmmmmm-hot-sauce-90535/)

Zymurgrafi 11-26-2008 08:15 PM

MMMMmmmmmmm. Hot Sauce!
 
well, I know I am not nearly as heat tolerant or crazed as some lovers of the hot stuff, but I do love me some hot sauce. Lately I seem to be building a tolerance. Or I have the sauce I am getting is not fresh enough. The stuff I normally like has not been doing much for me. I also find that I can't put enough gochu karu (Korean red pepper powder) on my kimchi that I make.

How do I know when I have a winner? I start hiccuping violently before it even makes it all the way into my mouth. Seems to seriously piss off my GERD. :o Can't let something silly like that stop me from enjoying.

Anyway, I got some good stuff the other day, Greene's gourmet of Vermont Atomic Habenero. It is not the hottest stuff I have ever had but it gives a nice burn and has good flavor. Had some on my polenta for breakfast this morning. I used to like chili garlic sauce, the stuff you find in Vietnamese resturaunt with a rooster on the jar. It just is not hot enough anymore. Then again it does really depend on the freshness. It definitely mellows with age.

What hot sauces do you folks like or recommend?

GilaMinumBeer 11-26-2008 08:30 PM

My Asian MIL used to make gallons of a homemade version of the White Rooster (Sriracha) that would melt the rooster off of the bottle.

I think it was too hot even for Scoville to register.

shecky 11-26-2008 08:36 PM

Quote:

Originally Posted by GilaMinumBeer (Post 977377)
My Asian MIL used to make gallons of a homemade version of the White Rooster (Sriracha) that would melt the rooster off of the bottle.

I think it was too hot even for Scoville to register.

Is that MIL No. 1 or No. 2? And no, you'll never live it down.:D

I'm old school, so remain partial to Tobasco.

Danny013 11-26-2008 08:37 PM

I love me some hot sauce! I like all the variety coming out as well as the super hot ones, but the simplest ones are usually the best. Peppers, vinegar, and salt! My hands-down favorite as far as heat, flavor, and price is definitely Crystal hot sauce. Delicious on everything.

Tabasco is ok, but I like the cayenne pepper flavor better than the tabasco peppers.

farmbrewernw 11-26-2008 08:54 PM

I have a friend that makes habenero salsa every year, it's made almost entirely of habeneros, by far one of the hottest things I have ever tasted. I usually put a few drops in a whole jar of mild salsa which usually makes the salsa fairly hot.

Zymurgrafi 11-26-2008 09:00 PM

Tabasco and other common ones are kind of like ketchup to me now. Not trying to knock them. I enjoy those sauces but they don't provide enough heat anymore. Sriracha you buy in the store is definitely like ketchup. In our family we call it rooster sauce. I like the other stuff by the same company with the rooster which we call rooster paste. It is thicker, chunky and has pepper seeds.

cubbies 11-26-2008 09:02 PM

I recently bought a bottle of Dumb Ass. Let's just say it is going to last a while. At this point, I pretty much use it only in soups and sauces, things like that. It is honestly way to hot for me to eat straight on anything. Don't get me wrong, I like hot sauce, and I can handle the heat, but this stuff seriously took it to a whole new level for me.

GilaMinumBeer 11-26-2008 09:08 PM

Quote:

Originally Posted by Zymurgrafi (Post 977428)
Tabasco and other common ones are kind of like ketchup to me now. Not trying to knock them. I enjoy those sauces but they don't provide enough heat anymore. Sriracha you buy in the store is definitely like ketchup. In our family we call it rooster sauce. I like the other stuff by the same company with the rooster which we call rooster paste. It is thicker, chunky and has pepper seeds.

Yeah. I know what you mean. IIRC Sriracha is the manufacturer and the paste you cite is just "Garlic Chili Paste". MIL makes that but they call it "Sambal". Once, MIL mistook some Habenaro's for a milder pepper she was used to. Had to toss that batch out, she used something like 1 or 2 pound of Habenaros in a Gallon of the Sambal paste.

Flies dropped out of the air when the lid was opened.

Tabasco, phhhfft, Please. Take that vinegar and go pickle something. That ain't Hot.

Zymurgrafi 11-26-2008 09:13 PM

Quote:

Originally Posted by GilaMinumBeer (Post 977441)
Once, MIL mistook some Habenaro's for a milder pepper she was used to...
Flies dropped out of the air when the lid was opened.

That sounds good. Man, shouldn't have dumped it!

Guess I need to start making my own and playing with different peppers. My friend gave me some Thai peppers he grew. Those were pretty good. I made about a quart of tomatilla salsa and threw 3 (they are tiny) in there and it gave some nice heat. 6 more probably would have been great!

arturo7 11-27-2008 08:39 AM

Quote:

Originally Posted by Zymurgrafi (Post 977428)
Sriracha you buy in the store is definitely like ketchup. .

Seriously? Sriracha is like ketchup? Dude, if you can't feel the heat from this you should rebuild your taste buds.


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