/ck/ - Food & Cooking

I like Frank's Red Hot better. Tabasco is good, though.

>>10417910
Have you tried the lime n'chilli one?
Its quite nice,also for some reasom way less salty than regular frank's

because crystal is better for high-vinegar applications and tamazula/valentina is better for low-vinegar applications

>>10417933
>Crystal
>ingredients:Vinegar 90%,Water9,99%,Uhh spice?

It really is the absolute best. Perfect balance between spice and vinegar. Nice and runny, not too thick like frank's, which by the way is too much vinegar. I put this on a lot of things, like burritos, hamburger helper, pizza, and even soups. It's really versatile.

>>10417902
Why won't you what? Fucking flyovers are retarded and can't make sentences sound right.

>>10417971
>Fucking flyovers
Epic,simply epic.
I will make sure that my grandchildren will hear about this "flyover" meme".
It is simply so EPIC,ORIGINAL,THOUGHTFULL and just...simply...
EPIC

Yo where my VARKHEADS at?

How the heck do you even come up with "aging" a pepper mash for 3 years?
How many ppl have died trying the tabasco prototypes...

>>10418032
The basic idea is thousands of years old.
Look up Roman garum. They put that shit on everything

>>10417929
I haven't but it sounds good. I love lime.

>>10418032

you'd be surprised how many foods don't actually go bad. put enough salt or sugar or vinegar or whatever in something and it becomes immortal.

You forgot the majority of your spaces there, faggot.

>>10418012
The Best Hot Sauce

2 bucks a quart. No vinegar,just red pepper,water,and garlic. It doesn't have that cayenne taste.

>>10418594
How does it compare to

>>10418601
>>10418594
I've had both recently
Valentina black > Tapatio > Cholua

hot sauce poops

>>10418648
great on mexican food, too overpowering on everything else

>>10418048
garum is more like a fish sauce.

>>10417952
Tabasco lists vinegar first, Crystal does not.

I prefer Crystal for this reason, because not all food needs to pickling, sometimes you just want to taste the chilies, not the preserving vinegar. You can use far more Crystal before you get vinegared out.

>>10418648
El Yucateco XXXtra hot is actually the best mass-market hot sauce, bar none. The hot sauce scene is growing, though, and there's a lot of smaller players in the game that make some wonderful stuff. I can and will talk about this stuff for hours; hot sauce is slowly becoming what defines me as a person.
>Pic related, it's the sauces I keep on my desk.

>>10417902
tastes like shit and isn't very hot. just because something is old doesn't mean it tastes good. your moms pussy is a good example.

>>10418710
I agree, the Yucateco xxx is delicious, but West African Voodoo Juice is probably my favorite overall

>>10417971
for being worthless and inferior we sure live in your head rent free a lot

>>10418936
>someone is smelly, disgusting, and otherwise just repulsive
>people say that a lot
>heh, I own you because you don't like how shitty I am

>>10418710
How do you plan on going through all of that before it expires?

>>10418960
>someone is smelly, disgusting, and otherwise just repulsive
you're the one surrounded by calispics or bronx mutts not me

>>10418979
>hot sauce
>expires

>>10418885
Never had it, might have to order some. My current lesser-known favorite is probably Outer Limits Ghost Pepper and Roasted Garlic.

>>10418979
Literally not an issue at all. I have a few sauces that are more of a barbecue sauce that I refrigerate, but everything else can sit out for months on end without ever going bad. Also I use a healthy amount on most meals, so it doesn't need to last too long.

>>10418003
Looks like I stuck a nerve. How adorable

>>10417902

>>10418657
The point was that humans have been ageing food and drink for thousands of years

>>10418710
My current favorite is the reaper edition of the last dab, el yucateco black label reserved is fantastic too

>>10419836
>black label
My issue is that it is way too smokey. I only ever put it on beef like pork chops or fajitas. What else is it good on? It tastes like liquid smoke...

>>10417902

Too salty.

>>10417902
I hear you, brother. It is the only should I will ever put on anything. The ingredients are fucking perfect and don't include any bullshit. Perfect time with tes I hear you, brother. It is the only should I will ever put on anything. The ingredients are fucking perfect and don't include any bullshit. Perfect taste that goes with everything.
Just LOL @ spicelets.

I only fuck with the original pepper sauce though, vocationally I put green pepper sauce on Mexican food or pizza.

>>10417902
I won’t because I live in Louisiana and we use crystal. Avery island has nice gardens tho

I hear you, brother. I put this shit on everything. I love that it doesn't have any bullshit preservatives or thickener in it, the ingredients are so simple and that's what makes it pure genius. I go through a gallon in one year

lol @ spicelets

>>10421619
crystal is too weak. it's tuna salad hot sauce. tabasco isn't very hot either.

el yucateco is the winner of the Target hot sauce aisle sauces

>>10418594
My nigga

>>10418594
>Mexican Jared leto sauce

>>10418648
>My beaner

Best flavor to spice ratio imo

Whenever I but some on food it has this distinct tabasco flavour that overpowers the other flavour so I rather just put in enough chili powder beforehand so it's spicy but I don't have the tabasco flavour.

>>10421957
1) Chili powder isn't spicy at all
2) Tabasco is hot vinegar with just subtle (but delicious) flavour of peppers. As far as hot sauces go, it is the most subtle.

Hot sauce threads make me want to fucking shoot myself all anyone uses is low end boring staple sauces. Like wow you put the same piss weak dribble on everything you eat? Real fucking sauce aficionado aint ya

>>10418012
This is some good fucking stuff. Great burger sauce

>>10418979
>expires
You fucking what?

>>10421651
>uses tabasco
>has the gall to call anyone a spicelet

>>10418710
>The hot sauce scene is growing
Jack in the Box has teamed up with Cholula.

>>10424106
>>10418710
>hot sauce is growing
56
57
58

>>10418710
Still upset I couldn't get proper Last Dab.
I was in NYC over from the UK on holiday, made a big point of going to heatonist to finally get my hands on the stuff, paid for my shit and went back to the hotel only to find out I had reaper edition. Went back and asked to swap it for the proper stuff only to be told you straight up can't get it right now because of course the supply couldn't meet the demand.
P much ruined my holiday

>>10418594
My man!

>>10418594
Tapa.. tapatio? Tapatio?

>>10418648
Love this stuff on any soup.

>>10417902
Because Louisiana hot sauce is better.

>>10418710
That tiny tabasco bottle is adorable

>>10421651
Great setup. I also put 'basco on everything that I can.

Tabasco is what I refer to as a "cook's hot sauce". It's the perfect hot sauce for cooking with (except asian and mexican foods, those require different kinds). Other hot sauces are "table sauces". Tabasco has the right flavor, heat, and acid content for using as an ingredient.

because hot sauce a worst
hot spice a best

>>10418032
Many many historical recipes revolve around preserving food, or improving the taste of food that's gone off. People would notice that certain things didn't taste bad when they'd been sitting around, some things even taste better when they're left out. Weird, our fruit juice eventually gets sour, but it's still good. I wonder if other stuff will stay good if we put it in the sour juice? Etc.

>>10419683
surely they must have gone bad by now?

>>10421651
REEEEEEEEEE WHY IS TABASCO ONLY AVAILABLE IN URINE SAMPLE SIZE 2oz BOTTLES HERE.

vinigger

>>10418032
>>10418048
>>10418320
>>10425887
If you want to try making a super simple aged condiment sauce for yourself, make some Old Sour. It's famous in the Florida Keys, but probably originated in the Bahamas. Anyway, it's dead simple and fucking delicious on everything.

In a glass or ceramic bowl, (NO METAL), combine 1 pint of fresh squeezed key lime juice with 1 heaping tablespoon salt. Mix with a wooden spoon until the salt is dissolved, and let it sit for an hour. Then strain the juice through cheesecloth several times (again, into a glass or ceramic bowl, no metal), to remove all the pulp.
Then place 4 or 5 (or more to taste) small hot red chilies (can be whole, split, or sliced) and 2 allspice berries in a sterile glass jar. Pour the juice over the chiles and allspice berries. Cover the top of the jar with a square of clean cotton cloth and secure it with twine. Let the Old Sour age in a cool, dark cupboard for between 2-8 weeks (the longer the better, imo). After it's aged, strain and pour into a sterile bottle with a cork or other non-metal lid. Old Sour willl keep indefinitely and doesn't require refrigeration (unless you like your condiments cold for some reason).
I use this stuff on everything from fish and seafood, to vegetables, chicken, in marinades, at the table, in sauces, in certain soups, pretty much like you'd use hot sauce, on anything.

>>10418668
>>10417933
Based Crystalposter.

>>10426366
I'll never eat Crystal again after the guy who worked there posted his horror stories years ago. That's a hard NOPE.

>>10426421
I've never heard horror stories and I think it just tastes the best. Plus if you think about it similar stories likely happen everywhere.

>>10426431
Except at tabasco,where qc is paramount

>>10426359
Thanks for this, imma totally making it this week. I guess I'll post results in two months, kek.

>>10426451
Haha ok anon

>>10417902
ever heard of loisiana you motherfucker?jesus crist tabasco?damn poorfag redneck youre more inbred than a sandwich

>>10426587
Poorfag? Tabasco is more expensive than Louisiana hot sauce. I like both, but you're just an idiot.

>>10425737
it's a condiment, unless you mean mixing into other condiments you're a stupid turd.

>>10427178
You obviously can't cook worth a fucking shit. Idiot. Goddamn people like you and that no-salt pasta water guy should be fucking banned from this board.

>>10417902

Tastes like sour mash vinegar to me. There's just so many other options out there.

>>10418594
Fuck that salty spick water valentina and El Yuc are far superior

>>10417902
The shit works wonders for MREs.

>>10426176
They actually have them in three different sizes where I live.
The small, regular one, the other, slightly bigger one you also see in that picture and another one that is about double the size of the former one.
You usually don't really find them in regular stores though, since it's mostly actual restaurants that buy the bigger ones.

>>10427287
It surprises me they use tiny bottles instead of a plastic pouch like pic related.
It would save a little weight, right?

>>10427333
The picture I posted is pretty old. They actually switched over to exactly what you described some years ago for that reason.

>>10426421
>>10426431
Post the stories

>>10418601
>>10418629

Question, is Valentinas supposed to come sealed from the store? Like a mong I didn't check earlier and now I don't know if it was supposed to be factory sealed or not.