Hot sauce... what's your poison?

[vampyrewolf]

Just cracked a fresh bottle of Frank's original, have a small(350ish) bottle of Chili & Lime on the shelf, and a 3/4 bottle of sweet hot sauce in the fridge upstairs(have to check the brand on it).

I'm always putting hot sauce on my food. Not suicidal enough to try the stuff up in the higher ratings yet, I've already had one that took 2 beer to cool off from a wing.

Any other chiliheads here?

[Vincent]

a dorctor my mother works with brought this stuff back from mexico.

I dont know the name, but it was hot. I couldant taste anything for about 11 hours.

It went in the garbadge. It made peper extract look like a little kid.

[silverback]

Yeah, I like it hot.
Got "da bomb: beyond insanity", a chili concentrate that's really hot. It'll eat holes into most tables (kidding).
One drop will normally spice up most dishes. (one drop in the pot, not on the plate)
Hotness is measured in "Scoville units", after Mr.Scoville. Tabasco, for example, has approximately 2200 Scoville units, while da bomb has a whooping 120000. Go figure... There are concentrates that max out at one million Scoville units for the suicidal eaters. :eek:
It's fun when you got friends who'll claim that food can't be hot enough. You warn them of da bomb, but of course they won't listen. Then they start to sweat and go pale. :D

But normally I'll just use chili peppers and curry paste to make hot food.

[greencobra]

Any other chiliheads here?
Oh yeah. But one of the bummers of getting old is you can't take it any more. Something you young pups won't understand until you get there. Enjoy it now.

I can still keep up with the best of 'em, but now I pay for it later.

[zackerty]

I grow my own Red Savina's, and make a paste or sauce with lime or lemon..

[Stevie Ray]

I think it's pretty hard to beat tobasco & it's variations.

[Joe Talmadge]

Fave hot sauce for putting on eggs: Trinidad habanero

Fave habanero sauce: man, too many to mention, right? I really like Harry's Habanero, and Mo Hotta Mo Betta is great too

Mo Hotta Mo Betta has a pretty great chipotle also.

I like Frontera's jalapeno

[ghostrider]

My latest craze is the Chipotle flavored Tabasco Sauce. I like that smoked pecan flavor, and often mix it with Thousand Island dressing for my salads. I have, in the past, used Dave’s Insanity Sauce, and Dr. U.B. Burnin. Just can’t remember when or what that was. I also once used over half a bottle of After Death to make some blackened steaks (just for giggles and kicks). The steaks were great, but a six-pack of beer couldn’t stop the tears from running down my face. I wasn’t crying, just tears.

[Civilian]

I buy Franks redhot by the gallon, not real hot but the flavor is great. Chipoltle chilie powder is real good too. Jalapenio jelly with cream cheese is great at parties.

[jbake]

Texas Pete's

2nd choice - Louisiana Gold

[Michael Cook]

:p For real heat either "endorphin rush" or "dave's insanity sauce". :p

[Piet.S]

Being Dutch means the Chinese-Indonesian kitchen from a collonial past. The stuff to spice it up is called Sambal, it comes in a number of variaties. Normal people need only a knifepoint on their plate while some use it quite liberal. I tell my children they can't have it cause its Dragon sauce.

[vampyrewolf]

Yeah, I like it hot.

Hotness is measured in "Scoville units", after Mr.Scoville. Tabasco, for example, has approximately 2200 Scoville units, while da bomb has a whooping 120000. Go figure... There are concentrates that max out at one million Scoville units for the suicidal eaters. :eek:


marcus: actually, it goes up to 16million units so far... :eek:

[UK KEN]

Hello all

I use "hot" sauces frequently but reading some of the posts here I have only been playing at it! :(

One I would like your comments on is made by Garden Row Foods in the USA and is called 'Endorphin Rush - Beyond Hot Sauce'
It is made from tomato paste, water, pepper extract, vinegar, sugar, molasses and soy sauce. I have bee told that it is a great sauce. :D

Regards, Ken

[Rob]

Good thread! I also enjoy eating hot. In warm meals I like Tabasco (basically all variations), hot curry paste and chili powder. For cold dishes like sandwiches, I prefer home made Sambal. My uncle loves that stuff and makes it on his own. The last time he made ~ 15 liters for himself and the whole family (we all love to eat hot and his Sambal is excellent). :D

Cheers, Rob

[spydutch]

That would be Sambal (just as Piet) I used to put spoons over and in almost anything I ate until I got bothered with stomach pains. Now I use it once in a while. Do still use a lot of pepper though.

[Hannibal Lecter]

Good day, all.

I can recall throughout my entire childhood my father making chili; the stuff was hot enough that on a cold day it would break out a sweat on your upper lip within two bites. :eek:

In his later years, it got so ridiculous that the sane would wait until his chili had been refrigerated and reheated a couple of times to tame it down before attempting to consume it.

This weekend marks the "Fire On The Mountain" Chili Cookoff, and my Lady and I will be there, Zantac in hand, awaiting opportunity to sample the best this region has to offer. The anticipation is killing me; I hope the entries do not. :D

Anyone have a quick source for asbestos lavatory paper? ;)

--------
Hannibal

[greencobra]

This weekend marks the "Fire On The Mountain" Chili Cookoff, and my Lady and I will be there, Zantac in hand, awaiting opportunity to sample the best this region has to offer.
Sounds like a worthwhile activity for the weekend Doc.

I worked with a woman who came from Huma, LA. I loved vacation time cause when she came back from visiting her dad, she brought all kinds of home grown treats. He had a special formula that he bottled up in those 10 oz. Coke bottles, weee ohhhh, can you say asbestos diaper? Yeah, I know what you're thinking and it might have had a touch of the "shine" in the recipe. All I know is ya added a little of that to a meat loaf mix and you had something that would make GE jet engine division proud.

[vampyrewolf]

Anyone have a quick source for asbestos lavatory paper? ;)
l

wet wipes... seriously.

[silverback]

wet wipes... seriously.
LOL, you got that right!
I just noticed I forgot something: Sriracha hot sauce, something I found in my asian supermarket. Very nice, not vinegary, just a tomato hot sauce.
I didn't know that there are concentrates with 16000000 SCU! :eek:
A bottle of pure Capsaicin cristal must surely just be a novelty item...
Would anyone use that stuff?
You can make a fine sauce from honey, mustard and any habanero pepper concentrate. Add garlic and any spices you like.
Very tasty for barbecue.

[rikkitik]

I'm a fan of fiery cusines. Hands down I'd say the best production hot sauce going is ElYucateco. Thick, pastey, and fiery it's simply one of the best for tx-mex or spiceing up a mainstream burger or pizza. Their mayan recipe habanero based sauce called "kut bil ik-de" is akin to muching a meteorite and washing it down with gasoline. It's serious hot but has a great flavor and so many hot sauces today are inedible when it comes to flavor.
That said, I slather sambal oeleck on most anything that won't run away from me. Made from fresh ground thai bird peppers it is ferocious hot and a key ingrediant throughout se asia. mmm nasi goreng! :spyder:

[rikkitik]

Yeah the red savinas....Very hard to come by hereabouts. If I could just eat a pepper that would be the one. Luv 'em even if I have to lie down a spell after eating one...Till the room stops spinning.
I forgot to mention I'm a dedicated curryholic as well. At the www.curryholic.com website I found a recipe for "phaal curry". It calls for 6 fresh habaneros or 12 fresh cayenne peppers!!! That's toooo hot! Why not just swallow a lightening bolt? :spyder:

[dialex]

I'm afraid I belong to a different league here. :o If I think well, I don't eat too spicy, nor too fat, nor too salted, not even too much meat... boring huh?
I remember I bought once a jar of "Spicy Szechuan" from Uncle Ben's. It was way too hot for me, although I live under the impression that it wouldn't scare any of you. ;)

[Joe Talmadge]

I'm a fan of fiery cusines. Hands down I'd say the best production hot sauce going is ElYucateco. Thick, pastey, and fiery it's simply one of the best for tx-mex or spiceing up a mainstream burger or pizza. Their mayan recipe habanero based sauce called "kut bil ik-de" is akin to muching a meteorite and washing it down with gasoline. It's serious hot but has a great flavor and so many hot sauces today are inedible when it comes to flavor.


That's the key -- gotta taste good! That's why I don't eat any of the extract sauces.

Of the MExican sauces, I tend to like Tapatio, but I don't like Tapatio nearly as much as the sauces I already mentioned. I'll have to try El Yucateco.

BTW, anyone else have the problem that their mouth can take more than their body can? At a certain point of hotness, I start hiccuping really badly, even when my mouth can take more. Although, with some sauces that doesn't happen, and my mouth gives out first.


Joe

[WOTANSON1]

[QUOTE=ghostrider]My latest craze is the Chipotle flavored Tabasco Sauce.

I'm with you GR, with a little Crystal in the cabinet for those rare non smoky moments

[rikkitik]

Joe I agree. The extract sauces have the heat but lack the flavor. Dave's Insanity and others of that ilk are great for "hottening up" other sauces and dishes that need a little heat but can carry their own flavor. Recently we started carrying Red Gold brand salsa in this area. It has the freshest flavor
I've found in a grocery store type product but the heat factor is pretty low, even in the supposed,"hot". Add a few drops of something wicked and you have a truely great salsa. Does wonders for a bananna split or on cheesecake.
You can find ElYucatico on every resturant table in Mexico and the southwest. Once you try it you'll be throwing rocks at the carrot/onion juice based habanero sauces with the cartoon lables.
I'm no doctor but I think the hiccups are cuz the stuff just isn't hot enough... :spyder:

[Jenner 515]

Tabasco brand all the way, it was the only thing that made C-rat egg loaf and ham and then MRE's edible. Loved those little tiny bottles. Now that I am old, a drop of dave's insanity sauce in a big pot of chili adds just enough kick.

[chinook]

[QUOTE=...
BTW, anyone else have the problem that their mouth can take more than their body can? At a certain point of hotness, I start hiccuping really badly, even when my mouth can take more. Although, with some sauces that doesn't happen, and my mouth gives out first.
Joe[/QUOTE]

My mouth can take more than my alimentary tract nowadays. (Alligator mouth, Hummingbird Å-hole) Not always the heat, last time just a couple extra chile relleňos which were the pick of the lunch brunch. Not hot at all, just a mismatch of body chems I guess. Butt I love the heat, even tried a bag of jalapeno and habanero peanut brittle in Skagway.

[rastus]

I'm a fan of fiery cusines. Hands down I'd say the best production hot sauce going is ElYucateco. Thick, pastey, and fiery it's simply one of the best for tx-mex or spiceing up a mainstream burger or pizza. Their mayan recipe habanero based sauce called "kut bil ik-de" is akin to muching a meteorite and washing it down with gasoline. It's serious hot but has a great flavor and so many hot sauces today are inedible when it comes to flavor.
That said, I slather sambal oeleck on most anything that won't run away from me. Made from fresh ground thai bird peppers it is ferocious hot and a key ingrediant throughout se asia. mmm nasi goreng! :spyder:
Yes! the Yucateco is in Wallmarts now, I had been used to paying out the yang to get habanero flavor, but now it's like $1.69. Red, green and brownish ExTra hot. I like to mix it with BB-Q sauce for burgers and stuff.
But, yes. Eventually I pay the price (in the end). Couldn't resist :D
---Tom

[rastus]

Dragon Booty salsa
In a 1 quart salsa chopper,
add 6-8 Orange habeneros, Red Scotch Bonnet Peppers, etc..
4- cloves garlic
1-medium red onion
4-medium red ripe tomatoes (or 2 cans drained stewed tomatoes)
about a handfull of cilantro (leaves only)
Crank until chopped to desired consistancy (chunky to almost sauce)
Refrigerate for about 3 days
Serve with chips and/or spoon onto whatever you can handle.
My roomate is a "Chili-Whimp", she has to leave while I make this stuff.
I bring in a few quart dipping containers and a bunch of chips to where I buy my supplys. Then I don't go back for a few days :eek: :D
---Tom

[rikkitik]

Rastus, the brown xtra hot is the kut bil ik-de I mentioned earlier. Try:
1c. catsup, ketchup, that red stuff
1/2 honey
juice of 1 lime
1 Tbsp chili powder or chipotle powder
1 Tbsp ElYucatico red or green(1 tsp if using the brown!)
2 Tbsp sweet orange marmalade
Mix all the above in a small saucepan and simmer for 20 min stirring frequently.
Mop chicken, ribs the last 30min on the pit. Stomp down good! :spyder:

[rastus]

Sounds good enough to try, Rikkitik. I'm always up for new hot sauce. I hope to make the next Firey Foods Show here in Albuquerque.
Ever hear of or try "Scorned Woman" hot sauce? It's up there in heat, but has a great flavor. It's also one of those $5.00 a bottle sauces :( For how long a bottle lasts me, I go with the ElYucatico. More $$ for :spyder: 's :D
---Tom

[vampyrewolf]

rastus: price is irrelivent for the most part... or are you one of those ppl who drinks cheap beer and cheap liquor?

I drink guiness and decent scotch(haven't got the money to buy 18yr yet)... Why shouldn't I spend money on good food too :p Just buy bulk at costco, my 750ml bottle of Franks only ran me $7, cheaper than the grocery store. Won't make it to the end of next month, but it's better than buying a new bottle every month.

Just wait till I make chili again... making jerky tomorrow, wanna guess how 1/2 is getting seasoned in an hour? :eek: :D :D

[rastus]

rastus: price is irrelivent for the most part... or are you one of those ppl who drinks cheap beer and cheap liquor?
--Niether/none. I just can't see spending $5.00 for something I can get for less then $2.00. Now, I will spend the $ and "treat" myself every once and a while, like if I find "Scorned Woman" or some other particular flavor of fire that I like.


I drink guiness and decent scotch(haven't got the money to buy 18yr yet)... Why shouldn't I spend money on good food too :p Just buy bulk at costco, my 750ml bottle of Franks only ran me $7, cheaper than the grocery store. Won't make it to the end of next month, but it's better than buying a new bottle every month.

Just wait till I make chili again... making jerky tomorrow, wanna guess how 1/2 is getting seasoned in an hour? :eek: :D :D
Do tell... :D
---Tom

[vampyrewolf]

waiting for it to thaw in my fridge still... gonna do it up before I go to bed though and let it sit till supper tomorrow(little less than the 24hrs it should sit for)...

1/4 will be done with the sweet hot sauce, 1/4 will be done with franks, and the other 1/2 will be cajun rub...

should be good... *drooling already*

[rastus]

That's got me thinking, and drooling also. I just wish I had -someone- to share the pain with..... :D
My "chili-whimp" roomates wouldn't get near anything that fits my idea of good. They will not eat burgers that have been basted on the same grill as my stuff ;)
---Tom

[Outlaw]

Right now my favorite is.... Ashanti Louisiana Hot Sauce

The label say "We add a touch of garlic to provide a smooth mellow flavor"
Yeah right... :rolleyes:
If you like garlic this is the one for you, because they add more than just a touch! :cool:

[Hannibal Lecter]

Good day, all.

First, a bit of background.

During my childhood my father cooked a rather nuclear concoction he called chili, utilizing lots of crushed red pepper flakes for fire. I essentially grew up accustomed to this very hot dish and absolutely loved it. As a basis for comparison, after two spoonfuls a sweat would break out over your upper lip irregardless of ambient temperature. :eek: I always would ask him why he did not participate in any chili competitions, and he always responded something to the effect of, "Those guys are in a whole different league of hot."

He was correct in his assessment, but not in the direction he anticipated.

Saturday was the "Fire on the Mountain" Chili Cookoff, and I must say that I was sorely disappointed. I anticipated great chili with excellent flavor and the heat level of a butane torch; I was fully prepared to have a sleepless Mylanta-kind-of-night.

What I instead encountered was either a). watery, tasteless chili with a lot of hot sauce added (that still wasn't particularly hot), or b). chili with excellent flavor but no heat whatsoever. :(

It was like these two characteristics were mutually exclusive.

I can only postulate that I have an exceptionally high tolerance for heat, as all around me I heard people whining about how fiery hot most of the entries were.

Right. :cool:

The joke of the day was the "Heavenly Habanero" booth, complete with some joker in red body paint dressed up as a devil. Their chili, while providing a decent amount of initial lip-tingle, was thin, watery, and basically unpalatable.

A good friend of mine who had likewise made the considerable drive to the competition as an entrant made the best-tasting chili there, though his was not hot at all.

Suffice it to say that yours truly will more likely than not be entering next year's competition using my late father's recipe. I might not win, but those folks will definitely remember my entry. :D

--------
Hannibal

[zackerty]

That is the problem when you are the Eagle, and the turkeys are wimps :D

I made a sauce a while back, called " Open Grave" sauce, and only one other person could eat it here, in NZ...contained liquid smoke, Savinas, lime, kiwifruit, honey, half garlic cloves. It matured well in the fridge, and nasal passages were cleared in less than half a second. It was mollases thick, and tasty :)
Barbied fillet steak...yummy!!

[vampyrewolf]

zakerty: sounds good...

[rastus]

That is the problem when you are the Eagle, and the turkeys are wimps :D

I made a sauce a while back, called " Open Grave" sauce, and only one other person could eat it here, in NZ...contained liquid smoke, Savinas, lime, kiwifruit, honey, half garlic cloves. It matured well in the fridge, and nasal passages were cleared in less than half a second. It was mollases thick, and tasty :)
Barbied fillet steak...yummy!!
I hope you don't mind if I copy and past this one. I have some Kiwi cousins and an aunt or two, and they are -not- into flavors of fire -at all- :D
---Tom

[zackerty]

Help yourself... :)
When I dig out EXACT recipe, I will post it here :)

[The Deacon]

Perhaps because of my age, I try nowadays to maintain a truce with my alimentary canal. I use a modest amount of Frank's in chili and certain other dishes, and equally modest amount of Tabasco in certain soups. I also have a small bottle of malt vinegar, with red pepper flakes added by me, that I use occasionally, again in moderation, on fish. The idea, in all cases, being to add a bit of flavor, and a bit of "heat". Do think that the violently hot stuff is often used to mask flavor rather than enhance it in an attempt to disguise poor cooking. At any rate, I will leave the more extreme concoctions to younger men.

Garlic is a different story, love the stuff and think it's a health food. Will peel an entire bulb, saute it in a little butter or olive oil, and eat it as a side dish, although sometimes a clove will "go missing" and get eaten raw while I wait for the rest to cook.

[zackerty]

When I make garlic rolls from a French loaf, I use ONE garlic glove per cut, mixed with butter.
There ain't no vampires where I live, folks :)

[BBRex]

rikkitik, I made a batch of your sauce tonite to put on chicken breasts that were on the grill. I had to substitute Frank's for ElYucatic, and even using two Tbsp of Frank's, it wasn't very hot. I need to try it with ElYucatic. On the other hand, the flavor was OUTSTANDING! My wife and brother-in-law both loved it, as did I. Thanks for sharing.

-Bryan

[vampyrewolf]

garlic: doesn't repell the human vampires, also great for skeeters.

we have a jar of minced in the fridge, saves chopping time. still nothing better than eating frest raw garlic though. which reminds me, need to get more in the next day or so, had a few land on me today.

[UK KEN]

Hello All!

I tried Da Bomb at the weekend :eek: I think I'll keep it to surprise guests who tell me they like hot sauces!

I ignored the warnings thinking it couldn't be that hot......it was. :o I had about a teespoon full on a large burger....it took about 45 minutes before I was able to breath properly, another 15 before I could speak and I am still having problems seeing!

Very hot sauce! Beware! ;)

Ken

[silverback]

Hello All!

I tried Da Bomb at the weekend :eek: I think I'll keep it to surprise guests who tell me they like hot sauces!

I ignored the warnings thinking it couldn't be that hot......it was. :o I had about a teespoon full on a large burger....it took about 45 minutes before I was able to breath properly, another 15 before I could speak and I am still having problems seeing!

Very hot sauce! Beware! ;)

Ken
LOL, let that be a lesson never to ignore the warnings on medication! :D
I hope you are not permanently damaged! :eek:
We had a korean student at the university last year. A friend of mine introduced him to Da Bomb because he always ate whole chilis with every meal and couldn't get it hot enough. Our korean friend tried a little from the handle of a teaspoon. He said it was the hottest he ever had. To be fair, he was very macho about the pain, didn't sweat but immediately had some food to soothe his mouth. :D

[rikkitik]

BB I'm flattered that anyone could take me serious enough to actually swallow a concoction I contrived. The sauces you mention are too thin, vinegary,(that a word?) and light years away from ElYucatico's fine flavor.
However I hope the result was familiar to the "gennywine" article. I should mention, as a great overnight in the fridge marinade for chicken.

1 12oz can beer
2 tbsp olive oil
6 (!) cloves smashed garlic
1 tbsp chile powder
1tbsp dried cilantro or 2tsp dried oregano
juice of 4 limes
1 tbsp ElYucatico

Mix all the above in a BIG zip bag and add up to 4lbs chicken. Place in fridge overnight. Discard marinade and grill over direct heat 3 min. to a side to firm up the chicken and take on some color. Smoke over indirect heat for another 30 min. or so, till done. :spyder:

[rastus]

I might try and modify this last one Rikkitik. I'm allergic to alcohol, it makes my clothes turn orange :D . An oldy, but a goody.
---Tom

[rikkitik]

I hear ya. Call it an O'doulsitico. :spyder: