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  • irishtexan
    irishtexan

    I make my own table sauce now and I use it on almost everything. HEB occasionally has red jalapenos in stock. I'll by about 25 of them, clean them, halve them and throw them in a 2 quart jar with 2-6

  • Somewhere in Ohio right now:

  • SydneyCarton
    SydneyCarton

    Thanks for the lesson on how peppers work. You know I'd lived 43 years on this earth and never really had any concept of how heat and spice in food functions until you came here to enlighten me about

Posted Images

On 4/24/2021 at 7:00 AM, WillUSAF said:

Hell my wife will not touch salsa. At our go-to Mexican restaurant she won't do the chips and salsa they bring to the table!

More for you.

On 4/22/2021 at 10:42 AM, ImissWallyPryor said:

I’ll have to try that since this is one of my favorites:

C11-F9-E08-08-C0-4-B3-A-8505-7-C4517601-

This stuff is pretty good. It’s good and hot. I’m not crazy that it has a bunch of ingredients that in a perfect world I’d prefer to avoid. Like acetic acid as a pH control agent, “hydrogenate canola oil,” citric acid, sodium benzoate (as a preservative), and xanthum gum as a “stabilizer.” Not to mention water and tomato sauce instead of vinegar. But it tastes pretty good and it’s got good heat. I mostly add it to refried beans or anything with a green sauce or tacos with onions and cilantro.

I’m skeptical about Melinda’s XXX Hot Sauce because they sell it at my local Giant Eagle which doesn’t even sell Pace Hot Picante Sauce. They generally don’t carry anything that’s all that hot. I have to go to the La Michoacana Mexican grocery for the El Yucateco hot sauces. But this is definitely my favorite of those (and I’ve tried a bunch of them). I’d like to find something with a more natural, less processed list of ingredients.

On 4/12/2021 at 9:03 AM, WhatTheBuck said:

This stuff is great. It’s a marinade, not a sauce. This has come up before; I’m not sure if it was here or on shaggy. But you want to marinate it overnight and make sure to wipe the excess off your chicken before you throw it on the grill or the skin won’t get crispy. It’s a pretty thick paste.

Just mix it 50/50 with olive oil and you don't have to do any of that stuff.  Just marinate, cook and eat.

On 4/27/2021 at 5:06 PM, Chewbacca said:

Just mix it 50/50 with olive oil and you don't have to do any of that stuff.  Just marinate, cook and eat.

Yeah, um, no. 

I picked up a bottle of this:

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Sorry to “shit on” the hot sauce thread but it’s not that hot. And it’s chewy. You can see the pepper flakes in the photo. And there are other chunky bits in it. I’m not fond of the flavor. As heat goes it’s hotter than habanero Tabasco, nowhere near as hot as the El Yucateco XXX sauce, and no hotter than this:

Habanero-HS.jpg

The heat in the Marie Sharp’s sauce comes at you all at once. The heat in the Montezuma sauce grows on you. It gets hotter as time goes by. I like that. My biggest complaint about the Montezuma sauce is that it’s too vinegary. I prefer vinegar-based hot sauces but this is a little stronger than I would prefer. If you like Texas Pete hot sauce then you might love this. That was the most vinegary hot sauce I’d encountered before. My friend who I used to cat-sit for when he was out of town had a bottle in the door of his fridge and I could smell the vinegar even from the sealed bottle. (The cat died recently.)

I have a bottle of this but I think it’s a little too salty. I’m thinking of mixing the remaining half bottle with the remaining half bottle of Montezuma:

th?id=OIP.Vm93Q6-xEZk-E_3lTxtDogHaHa&pid

I’m probably going to throw the Marie Sharp’s away. (Sorry if that hurts your feelings, Marie snowflakes.) One thing I noticed is that the top of the Marie Sharp’s bottle stays clean. From Tabasco to Crystal to Louisiana to CaJohns to Montezuma and all of my favorite sauces, some pepper substance collects at the top of the bottle. I don’t think that’s a bad thing and I don’t mind using a toothpick occasionally to clean it up. If the top of your bottle stays clean then you’re adding some sort of anti-coagulant and I don’t need that.

Also, try this. I dare you. It tastes great. It’s hotter than the El Yucateco  XXX. I first bought it at a  hot sauce store at a mall in South Bend.

1321.jpg?v=1594127747

3 hours ago, WhatTheBuck said:

Also, try this. I dare you. It tastes great. It’s hotter than the El Yucateco  XXX. I first bought it at a  hot sauce store at a mall in South Bend.

1321.jpg?v=1594127747

Man that’s a rough couple of posts...mike jude GIF by Idiocracy

My daughter (pics forthcoming) picked this up for me in Colorado. I’ve only had it on eggs, but it’s tasty. 
135-C5770-D3-B3-4-AD0-B0-AA-9-DC6-A8-B83

4 minutes ago, WhatTheBuck said:

Amateurs. All of you. 

Says the guy from the Midwest...

On 4/26/2021 at 9:47 AM, WhatTheBuck said:

xanthum gum as a “stabilizer.”

that is just used to thicken the sauce, the rest of it - i get - but don't worry about xanthum gum.

35 minutes ago, WhatTheBuck said:

Amateurs. All of you. 

Parks And Recreation Nbc GIF by HULU

7 hours ago, WhatTheBuck said:

Also, try this. I dare you. It tastes great. It’s hotter than the El Yucateco  XXX. I first bought it at a  hot sauce store at a mall in South Bend.

1321.jpg?v=1594127747

i've literally never heard anyone say that Da Bomb "tastes great" until today.

I started packing my Marie Sharp's in my work cooler to throw on the ham and cheese sack lunch sandwiches I eat for dinner whilst farming for long hours.  Definitely making me look forward to those things a bit more (also packing some mustard in the cooler too).

44 minutes ago, Etexhorn13 said:

Says the guy from the Midwest...

I have a hard time calling Ohio the Midwest.  It's closer to the Atlantic Ocean than the Mississippi.  Not sure why the "Midwest" label was ever attached to a place that's so solidly in the northeastern part of the country in literal geographic terms.

When my buddy and I went to Akron for ISU's game there in 2017, it took just as long to get there as it does to get to Dallas.

8 hours ago, WhatTheBuck said:

Yeah, um, no. 

So you don't use olive oil (or some other oil) when you marinate food?  Why not?

23 minutes ago, NoName said:

i've literally never heard anyone say that Da Bomb "tastes great" until today.

Exactly.  On Hot Ones they admit that they use it because it is pure pain and marks the transition from the friendly hot sauces to the truly hot ones.  But nobody likes it.  They all say it tastes like shit.

Chile pequins
Rice wine vinegar. 
Salt

Blend.


Hoping the freeze didn’t fuck us.

Edited by Willfully Horn
Spelling

Chile pequins
Rice wine vinegar. 
Salt
Blend.

Hoping the freeze didn’t fuck us.

When you say “blend” do you mean in a blender or just mix that shit up? Ive always just left them whole.
1 minute ago, Da Fino said:


When you say “blend” do you mean in a blender or just mix that shit up? Ive always just left them whole.

Blender or food processor. 

i've literally never heard anyone say that Da Bomb "tastes great" until today.

It tastes horrible. It’s just pure heat during a Hot Ones progression. Admittedly I had Bomb Evolution, but there was nothing redeeming about it.
80fb88063f9c0de844f91eb802121a1a.jpg
  • 1 month later...
19 hours ago, BurntOrange&White said:

FF448DEC-3290-43C9-9195-F6706ACDAA89.jpeg

how is it compared to regular secret aardvark taste wise?

On 5/4/2021 at 10:59 PM, ERhine said:


It tastes horrible. It’s just pure heat during a Hot Ones progression. Admittedly I had Bomb Evolution, but there was nothing redeeming about it.
80fb88063f9c0de844f91eb802121a1a.jpg

Maybe you’re just a lightweight who can’t handle a little heat. I can’t say anything about the bottle you’re showing there. And I think I made it clear before that the Da Bomb I had before was an extract/concentrate. And you’re not from New Mexico. My observation has been that folks from Texas are no more tolerant to heat than folks from the Midwest. And I’ll put my palate up against any of “your’n.” Back before Johnson’s Ribs of Norfolk, VA changed their thermonuclear sauce, it probably would’ve killed you.

But I can tell you, just by looking at those bottles, that the ones that look clean at the top are the last ones I’d try. Geography doesn’t make you better at appreciating hot sauce. 

5 hours ago, WhatTheBuck said:

Maybe you’re just a lightweight who can’t handle a little heat. I can’t say anything about the bottle you’re showing there. And I think I made it clear before that the Da Bomb I had before was an extract/concentrate. And you’re not from New Mexico. My observation has been that folks from Texas are no more tolerant to heat than folks from the Midwest. And I’ll put my palate up against any of “your’n.” Back before Johnson’s Ribs of Norfolk, VA changed their thermonuclear sauce, it probably would’ve killed you.

But I can tell you, just by looking at those bottles, that the ones that look clean at the top are the last ones I’d try. Geography doesn’t make you better at appreciating hot sauce. 

You sure talk a lotta shit for a guy who listed Tabasco as your baseline go-to hot sauce a few pages back

giphy.gif?cid=790b76116e5734132fb28d2ef1

3 minutes ago, Landomatic said:

You sure talk a lotta shit for a guy who listed Tabasco as your baseline go-to hot sauce a few pages back

 

200.gif

5 hours ago, WhatTheBuck said:

Maybe you’re just a lightweight who can’t handle a little heat. I can’t say anything about the bottle you’re showing there. And I think I made it clear before that the Da Bomb I had before was an extract/concentrate. And you’re not from New Mexico. My observation has been that folks from Texas are no more tolerant to heat than folks from the Midwest. And I’ll put my palate up against any of “your’n.” Back before Johnson’s Ribs of Norfolk, VA changed their thermonuclear sauce, it probably would’ve killed you.

But I can tell you, just by looking at those bottles, that the ones that look clean at the top are the last ones I’d try. Geography doesn’t make you better at appreciating hot sauce. 

you are making a ton of shitty points.

literally, no one up to and including Sean Evans and any guest and anyone i know who has tried it has ever said it was good or tasted good.

seriously, this is a stupid bit.

6 hours ago, WhatTheBuck said:

 

But I can tell you, just by looking at those bottles, that the ones that look clean at the top are the last ones I’d try. Geography doesn’t make you better at appreciating hot sauce

This shit again? What a weird take. 

Can we all agree that Buck is a stupid motherfucker and everyone put him on ignore so we can be done with his jackassery? K thx

10 hours ago, WhatTheBuck said:

Maybe you’re just a lightweight who can’t handle a little heat. I can’t say anything about the bottle you’re showing there. And I think I made it clear before that the Da Bomb I had before was an extract/concentrate. And you’re not from New Mexico. My observation has been that folks from Texas are no more tolerant to heat than folks from the Midwest. And I’ll put my palate up against any of “your’n.” Back before Johnson’s Ribs of Norfolk, VA changed their thermonuclear sauce, it probably would’ve killed you.

But I can tell you, just by looking at those bottles, that the ones that look clean at the top are the last ones I’d try. Geography doesn’t make you better at appreciating hot sauce. 

Will Ferrell Movie GIF by filmeditor

On 5/4/2021 at 5:59 PM, Al_4_ISU said:

I have a hard time calling Ohio the Midwest.  It's closer to the Atlantic Ocean than the Mississippi.  Not sure why the "Midwest" label was ever attached to a place that's so solidly in the northeastern part of the country in literal geographic terms.

When my buddy and I went to Akron for ISU's game there in 2017, it took just as long to get there as it does to get to Dallas.

The Northwest territory was basically everything to the north and west of the Ohio River and the frontier was basically everything between the river and the Appalachian Mountains after the Revolutionary War.  The country stopped at the Mississippi River and so Ohio and everything up to the Mississippi was the original “West.” Hence Michigan’s fight song “the victors of the West” even though it’s entirely east of the Mississippi. 

When the country opened up farther west, the former west became the Midwest.

The terms make far more sense topographically than along political state boundaries. 

On 6/15/2021 at 6:07 PM, Herbie Hancock said:

Can we all agree that Buck is a stupid motherfucker and everyone put him on ignore so we can be done with his jackassery? K thx

You want to debate him - fine, but I’m getting sick and tired of this “cancel everyone who disagrees with me” bullshit. 
 

He’s wrong, but he’s certainly entitled to be wrong. 

On 4/26/2021 at 8:47 AM, WhatTheBuck said:

I’m not crazy that it has a bunch of ingredients that in a perfect world I’d prefer to avoid. Like acetic acid as a pH control agent

acetic acid? you mean vinegar? dumbass ohio trash. 

Wife grabbed this the other day. Almost no heat, but my god is it tasty.

3e6fd9ec4f7f7ae5b649e24a095ed535.jpg

Also, lots of folks running down OG Tabasco in this thread.

Tabasco on a greasy spoon breakfast with a side of cheap coffee is one of life’s simple pleasures.

Spinach in hot sauce?  

Ok, I take back my rant a few posts above. Ban thread, delete user!!

😁

Yup, saw spinach and thought the same thing.

4 hours ago, DoobieWah said:

Spinach in hot sauce?  

Ok, I take back my rant a few posts above. Ban thread, delete user!!

😁

got to be for color.

On 6/20/2021 at 7:25 AM, Al_4_ISU said:

Also, lots of folks running down OG Tabasco in this thread.

Tabasco on a greasy spoon breakfast with a side of cheap coffee is one of life’s simple pleasures.

I like Tabasco on oysters, soups, and some chili, no beans ofc.

 

As far as putting on sandwiches, tacos, and etc Tabasco just ruins the dish.

 

With that being said the following two are fantastic

 

Tabasco Flavors | I have never been a fan of the regular old… | Flickr

 

 

I can't really detect any flavor from the spinach.  It's not something I would have ever purchased, but I'm damn glad it ended up in my house.

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