/ck/ - Food & Cooking

How do I build up my spice tolerance? Everytime I eat something spicy I drink water almost quadruple the amount of the thing I ate.

>Rapes all other sauces.
Nothing personal bitch.

>>19697723
start with the max you can enjoy and use it until you get used to it then move on to something stronger. it doesn't happen overnight. it takes years.

>>19697725
Melinda's makes a lot of good sauces.

>>19697694
>Hot Sauce General

anyway. does anyone else make their own sauce? I have thai chilies fermenting with garlic and onions right now. won't be ready for a couple weeks.

>>19697763
I was going to this year then work got super shitty and most of my plants died. This insane heat didn't help.

>>19697763
You have questions, I have answers.

Which Valentina is better?

>>19697943
yea. my yield was weak this year. ended up with less than half the amount I normally get.
>>19697952
what did you put in it?
>>19697990
black label.

>>19697990
That shit is so salty. Do not recommend.

>reddit general

>>19698111
Tastelet

>>19697723
Just keep bread on hand as a side and chew it if things get dangerously spicy, or eat your spicy food with a beer because beer is liquid bread


>>19697725
I don't want a sauce with that foxy bitch on it. She looks like a thot who ruins men's lives

>>19697990
The yellow is far more recommended by society at large but god is it plain. The extra 1000 SHU of the Extra Hot is enough to take it out of the boring zone and is usually cheaper because less people buy it. Go with the extra hot always

>>19698072
Habaneros, ghost peppers and some garlic.

>didn't get the saucemonger position I applied for
Feels bad.

>>19697952
did you ferment the blend or blend after fermentation?

>>19698435
I fermented the blend.

>>19698926
I'd ferment your blend

>>19698072
Oh I didn't put it anything yet. It's got a couple more months before I turn it into sauce because I'm a pretentious fart sniffer. srs.
>>19698940
>picrel

It was meant to be salsa, but i blended a bit too much, so now its sauce.

>>19697694
>see people on YouTube freak the fuck out trying "Da Bomb" hot sauce
>get KFC last night
>put about 6 drops of it on each chicken nugget
>struggle a bit, but don't cry though I do break a swear

Fucking YouTubers ham up everything. The sauce had a bit of a nasty taste, but it was nowhere near inedible.

>>19699020
salsa means sauce so you're still good.

>>19697694
GOAT

>>19699050
You mean to tell me paid actors... le act!?

heres tonights starting lineup boys and femmes

SPEAKING OF SPICY, I SPICE IT UP ALL THE FUCKING TIME MOTHERFUCKERS
PICFUCKINGREL

>>19697694
For me, it's Frank's

>>19699441
which one? they make like 12 different flavors not counting bbq sauces and marinades.

>use an entire bottle of Beelzebutt's 7,000,000 Scoville Hemorrhoid Holocaust Nuclear Anal Leakage XXXXXXX Fecal Fury Sauce on a Screamin Sicilian Bessie's Revenge Pizza over the course of an hour while watching pretty little liars and gooning the entire time over the cast
>finish purple in the face, my fat belly hanging over my thighs like a slab
>dropping monumental farts, a hot vapour moisturising my already damp crack
>smell of rotten chicken, scrotal sweat and fecal matter and vinegary capsicum embalming the room
>final finishing gooning and unleash fat ropes over my hairy feet
>fall asleep
>wake up breathless in the middle of sleep apnea, letting out one final wind, literally shitting all over my briefs, spilling it all over the chair
>say to myself that I will wash it later
>go to the fridge to finish the leftover macaroni under the cold light of the bulb of the kitchen
>gobble 4 slices of ham doused with Captain McGoober's Ass-Ripping Lava Farter Sauce on large pieces of expired brioche buns
>make a long and oily fart and close the fridge
>I have eaten again without being hungry
>return in the armchair full of cockroaches, turn on the TV, begin to goon again
>can't find the strength to finish myself
>spend the early hours of the morning smelling the space between my thumb and index while watching life coaching videos
>tell myself that tomorrow I'll make the effort to start a new life, sports, eating better
>get up with my ass still full of dried shit and go to the freezer to get a budget ice cream - the last one before my new life
>finish it up in one go
>hear my mum calling me in a muffled voice telling me to go to bed
>pretend not to hear, instead devour up 6 slices of rancid bread roughly spread with Secret Aardvark and margarine
>scream to her that I'll make her clean my ass later with that tongue
>she doesn't answer, probably doesn't understand what I said
>she will soon

I'm really trying to branch out. Anyone got any sauces they'd recommend? A few of my favorites from the last thread:

>Colonel Colon-crushers Cajun Capsaicin Chernobyl
>Admiral Ass-annihilator's ancho armageddon
>General Buttchug's Nuclear Fire-rhea murder sauce
>Doctor Donkey Dick's Diablo-dosed Derriere Destroyer
>Scotty Scoville's Savage Sphincter Scorcher
>Super-spicy-fragile-pooper-expiali-deathus

You'd be surprised how many ship over amazon. You have to get the higher tier of shipping, though, or else they won't properly pad the box for fragile transport.

>>19699527
injector? that's a great idea. I'm adding that to my shopping list.

>>19697990
>wasting money on franks and knockoffs for years
>try black label the other day on a whim because it's cheap
Maybe it's a honeymoon period, but I think I've found the one.

Been on a bit of a Texas Pete kick as of late, it’s a real good all-rounder

is Hank's worth trying?

>>19699682
I too enjoy the taste of vinegar and the occasional hint of pepper

>>19698259
Next time spicenon, you can do it

where are my louisiana anons at?

>>19697694
For me it's Byron Bay Chilli co.

>>19699574
there's a reason it's used by so many Mexican restaurants and taco trucks. same with El Yucateco.

Best general versatile hot sauce for someone who has never actually bought hot sauce and just took packets of Taco bell fire sauce but now no longer have one are him? TIA!

>>19700278
You're impoverished.

>>19699928
Someone said they liked it last thread and I saw it at the store. The ingredients check out but the bottle was very light and part of the description on the label says "ur gonna go through this so fast XD". If you wanna roll the dice for $9 pls post review.

>>19700996
Tapatio is a good place to start.

>>19700996
if your only experience with hot sauce is taco bell then you'll need to start with some really weak mostly sweet sauces before you could even use something like Frank's. start with Tabañero. their sauces are good for beginners.

For me, it's Karma, specifically Cherry Bomb and Ghost Island.

>>19701273
never heard of it. where is it made?

>new hot sauce general

>>19701375
Rochester NY

>>19701406
>I was touched at a young age and have to act more mature than EVERYONE

>>19701410
oh good. I thought it would be some expensive Australian brand. I'll order some.

>>19701410
ROCHESTER NEW YORK?!

People don't actually order Mexican sauce from anywhere but the southwest do they?

I don’t feel any of you have tried real hot-sauce yet.

>>19697694
Sriracha has ruined all other hot sauces for me, it's my go to.

>>19701641
what brand? are you still finding rooster sauce or did you switch to something else?

>>19700996
If you are lucky enough to have any hot sauce stores near you, check those out. You can sample in person. Read the ingredients to get a rough idea of the type of sauce you like and aim for that. Everyone has a different palate so I struggle to "recommend" a particular sauce.

>>19701005
Well sorry that I like a chili sauce that tastes of more than just vinegar.

>>19701638
What the fuck could the context of this image possibly be?

>>19702372
you're the first fish to take the bait. ignore the shitposter. just report and hide the post.

>>19701619
>expensive Australian brand.
Like?

>>19702399
I don't remember the name. it was suggested in another thread. when I went to order some it was like $25USD plus shipping for a bottle.

>>19702474
Was it 13 Angry Scorpions? Because that stuff is overpriced slop

>>19701819
I haven't seen the cock sauce in ages, I just use Sky Valley, tastes great

>>19702572
>Plant based label on hot sauce
It's hot sauce. Why are faggots like this? No shit it's plant based

>>19702627
it's there for the same reason they have to put do not eat on laundry pods. people are dumb as a bag of rocks these days. everything needs to be spelled out for them. there's actually vegans who drink strawberry milk because they think it comes from strawberries. they have no clue its regular milk with strawberry flavoring.

Did they kill off the garlic Tabasco? I haven’t seen it anywhere in a very long time

>>19702726
you can order it. stores don't carry a lot of variety anymore.

>>19702724
>there's actually vegans who drink strawberry milk because they think it comes from strawberries
Fucking Vegans, man. Buncha fucking crazies

Did they ditch the garlic Tabasco? Haven't seen it anywhere in years. Loved that shit on pizza.

>>19702883
it's still available. you can order a gallon off their site.

>>19699928
it's nothing to write home about.

>>19702566
it was a mango habanero sauce.

>>19699050

man, I signed up for this Hot Ones themed cancer fundraiser event thing last month at my favorite bar, they got the Hot Ones box set or whatever and literally every sauce was a fuckin letdown. Like ten other dudes signed up and everyone straight faced it the whole time. The audience stopped giving a shit once they realized they were just watching grown men eat hot wings and it was awkward as fuck. Da Bomb my ass.

>>19702883
It's time to run for the border, vampire hunter...

>>19702883
>>19705200
...or if you really need to get all "From Dusk Till Dawn", try picrel.

Tuhpayshio

>>19697694
when did they make new flavors?

*heavenly choir sings*

>>19701434
This is your brain on xenoestrogens and copious amounts of soy laden foods. I’m genuinely sorry about your shrunken balls anon.

>>19697694
why do you faggots call salsa hot sauce.

What should I put it on?

Any recommendations for scotch bonnet sauces? I've had the Queen's Majesty one and I love that but I want to find others

>>19707318
grace jamaican is decent

El Yucateco is garbage sauce.

I buy local sauces from small batch dudes that are 100x better.

>>19707496
>pretentious screeching
you sound like you have a thin beard on a fat neck.

>>19704462
I make a really good mango habanero sauce.

What are y’all seeing Tabasco going for these days? It’s like $8-9 at most stores for me, although I did randomly find it on sale for $4 a while ago.

>>19708844
$7 and change for a 12oz bottle.

>>19707238
wtf is wrong with that nurse's tit?

>>19699527
>Frank's dill pickle
I must acquire this.

>>19708973
it's really good on fried chicken and fish.

They really outdid themselves, it's great

>>19699409
thanks for editing that switch in there

How long can a standard vinegary pepper sauce be kept in the refrigerator after opening? I got a really nice bottle last Christmas, but it's so spicy that I haven't finished it yet, and I'm starting to get paranoid.

>>19699219
Good but I like original better. I use it on literally everything.

>>19709338
way longer than you thunk. almost indefinitely. all the salt and vinegar stops bacteria from growing. use your nose. you'll be able to smell if it somehow goes bad.

>>19699409
i have the torchbearers sweet onion & habanero sauce and it is fucking good

>>19697694
hot sauce is for soi bois and orcs with burnt out taste buds

no love for heartbeat?

>>19707251
a PB&J

>>19709338
at least a year. I’ve never had any home made hot sauce make it longer than that. It’s usually eaten first, and mine is only 30% vinegar by volume >>19709349

I go with Bunsters: Black Label 16/10.

It's kind of pricey at $15, but it is mostly comprised of vegetable chunks in an orange juice base. It's not like most hot sauces, which are just flavored vinegar with spice. The Black Label is crazy hot, so it lasts a while.

>>19699527
I just get the original and then add butter, a dash of Worcestershire sauce, and Cajun spice. Sometimes I add a little bit of bbq sauce or ketchup if I want a little tomatoy flavor

I have ordered a 5oz bottle of every kind of Tobasco from their site (not including the squeeze bottle crap).

>>19707238
>>19699559
Is there a general term for that particular variety of dogshit sauce marketed to trailer trash?

>>19697725
I've gone through about 3 bottles of it. Pretty easy to find (found it at Kroger).

Now, the last bottle, after it was about 20% left, I started pouring different types of hot sauce into the bottle when those bottles got to about 20%.

I call it my Frankenstein hot sauce. So far I think there are about over a dozen different types mixed in, with the following:

Hot N Saucy Collards N Ghost
Schlotzsky's Brand
Torchbearer Mushroom Mayhem
Torchbearer Headless Horseradish Hot Sauce

I also at one point put in two packets of soy sauce to kick up the saltiness. It worked out well.

I'm getting close to about 40% left of my bottle of Dirty Dick's, then that is going in next. Picture related.


Franks Red Hot Pickle flavor

>>19697723
use the hot sauce/pepper that tastes best to you and add extra ingredients of whatever else if you can't just use less. use less than you like and more of whatever else and you'll naturally learn to compensate

>>19697694
anyone know a good hot sauce or salsa that tastes like the stuff they have at mexican food trucks? i especially like the mango habanero or pineapple kind

>>19697694
Grow more testosterone. People with higher levels of testosterone can handle spice better.

>>19709826
Grant it, it won't be as fresh tasting since it is bottled, but this stuff would be your best bet.

>>19709836
i do not trust that bland color or mexican food suggestions from finns

>>19708962
The image is being distorted from the heat emanating from the capsaicin enthusiast's posterior sauce-gape.

>>19709826
the stuff at Mexican restaurants and food trucks is usually Valentina or El Yucateco.

>>19709826
I feel ya, our trucks have great sauces but (1) it feels insulting to ask where they get them, and (2) the guy at the window knows barely enough English to take our order (or so he pretends). So you probably just have to experiment with supermarket sauces til you find a match. (They're not ordering boutique sauces from Reddit sites, and it's highly doubtful that a food truck is making it from scratch.)

>>19709841
Well, that's the color you get when it has preservatives in it and it comes in a fucking jar dingus.

And I'm Texan fundamentally. I know my hot sauce. And that's the best verde one that you can get in a store.

>>19709841
Herdez won't knock your socks off but it's not terrible, a perfectly acceptable normie supermarket sauce, and you'll use it up quickly enough on burgers, salmon, etc.

>>19709960
TF are you taking about? Those food trucks DO make them from scratch. That's why they taste good and you can't find anything equal the quality in a jar bought in a store.

>>19709786
Forgot about Dirty Dick's, that's good stuff

>>19697694
I’m having a yucateco green chile habanero today, I have yet to find a better sauce

>>19699527
why on earth would i want a pickle flavored hot sauce

>>19709998
Maybe you are right. Or maybe there is a sauce lady, like the tortilla lady who sells millions of homemade tortillas from her minivan. Alternatively maybe they are taking a store-bought sauce and enhancing it. I admit that I don't know what the life of a Mexican burrito artisan is like outside the truck, I just know making hot sauce takes time and they work long hours to begin with.

>>19710641
because it's delicious.

who the fuck is buying this

>>19710884
>fly
>by jing
>asian product with fly in the name
They really didn't think that through. And it's 15 fuckin dollars God damn.

>>19710884
lazy retards that think making chili crisp at home is too difficult.

Making various fruit and hot sauces. These are blueberry with habanero, pineapple with reapers, cherry with reapers, and ghost pepper with reapers. None are superhot, the blueberry and pineapple are pretty good but I have yet to have much success with cherries. The darker cherry one was following some ridiculous "cherry bourbon" recipe I found online and would practically solidify, it was awful. Just to avoid wasting it I melted it down and cut it with some additional vinegar. It's okay but not great.

I have gallons of habaneros left and some still coming in as well as some reapers and ghosts frozen. I also have some peppers fermenting to make some more traditional and shelf stable sauces.

>>19711679

> ghost pepper with reapers

I meant the far right one is ghost peppers with cherry. It's way too sweet and still hot, it's like eating spicy candy.

Been fermenting a mix of peppers (jalapenos, scorpion, and red bell peppers) along with some onions in a brine for about 14 months now in my pantry. I've heard mixed results about making sauces out of ferments that go that long; I've been told some people let theirs go 9 months, but haven't heard of any talk past that range. As long as I'm not seeing any mold or rot, should I assume they're still good enough to use?
I was considering mixing them with a much more recent ferment, but that one was basically my entire pepper yield for the season (the heat really fucked things this year) and I can't afford to lose both if the long ferment is beyond saving.

>>19711679
nice colors. sounds good. I made a blackberry reaper sauce last year. I put it on everything for over a month. oddly my favorite was vanilla ice cream. your sweet cherry one might work for desserts. I'd try it on cheesecake or ice cream.
>>19711833
that's a bit too long for me. I stop between 3 to 5 months or when I don't see anymore fermentation bubbles.

>>19699433
>great britan has entered the chat

>>19711833
if you actually know your salinity and PH there isnt need to worry

if theres any chance at all you under salted it or didnt make it acidic then its fucked, unless thats a properly boil sealed can

>>19711864

Yeah, the cherry one might be good on ice cream. Spicy ice cream is something I've never tried. The dairy would kill a lot of the heat but I'm sure it would still bite eventually. Certainly worth giving it a shot.

>>19711876
If anything I probably over-salted (I'm known to add more salt than needed to a brine to make sure the water is as salty as possible), but by no means am I a pro at this; I just make it by the seat of my pants and the occasional YouTube tutorial. So, sounds like I shouldn't gamble on it. Sad, it really only ended up going this long because it got pushed to the back of my pantry for a while and without putting eyes on it, it slipped my mind. By the time I found it, I thought I'd wait for my next batch of peppers and just combine everything for a bigger yield of hot sauce.

>>19711890
I want to see "spice cream" become the hot new trend of 2024 so that I can complain about it

>>19712055
for every cup of water use 1.25 teaspoons of salt. 4 cups water = 5 teaspoons of salt.

>>19712060
no. I don't need my favorite treat becoming trendy and more expensive. leave some things under the radar.

>>19712060
>>19712102

It would have to be popular with women and white people don't season their food and women especially don't

But I could see the branding happening like that

>>19712164
did you have a stroke while typing that?

>>19697694
this stuff is underrated, has become my go to breakfast sauce recently

>>19712179
I've seen it before. never tried it. what other sauce could you compare it to?

>>19697723.
For me I just brute-forced it. I ate a Reaper as some sort of retarded spectacle at a party once, and just rolled with it. I became a spicefag after that, I can handle spicy shit way more than most white guys but even so you couldn't pay me to eat one of those fucking peppers ever again

>>19712408
You just K N O W

>>19698142

>>19699527
Okay I have a thing with Frank's and want to know if I'm just crazy -- To me they taste literally exactly like liquid pringles?

>>19699682
>Salt flavored
mmmmmmmmmmmm

>>19706516
Based schizo, reminding the normies what's really going on

I like that video where the dude chugs an entire gallon of Tabasco and subsequently kamehamehas out his mouth

>>19712254
It's sort of like a table sauce version of the red sauce on huevos rancheros. I guess cholula is closest. Get it anon.

>>19709508
There is no fucking way I'd buy any food product that has the term "anal leakage" on it's packaging

I got this at earth fare, I want 50 more bottles because it's so good

>>19712417
that's definitely a (You) thing.

>>19712501
flip it over. let me scope those 'gredients.

>>19712587

>>19712601
simple enough. thanks.

I like this.

>>19700223
I like this one. Anyone know how it stacks up with Tabasco's Garlic one? Local store stopped stocking Crystal Garlic, but has the Tabasco Garlic.

>>19713167
basically the same sauce with a different label

>>19705137
>The audience stopped giving a shit once they realized they were just watching grown men eat hot wings and it was awkward as fuck.
Lmao

>>19712983
looks Bonglish

I have my first ever ferments going, only 10 days so far though. One is a brine, the other is a mash.

What are you guys' thoughts on cooking the sauces? I don't think I want to cook the sauces for myself, but if I give one away I'm afraid of it still fermenting and the other person being too retarded to release the pressure so I gave them essentially a bomb as a gift. I'm just afraid the heat fucks with the flavor too much.

>>19714037
vinegar stops the fermentation. cooking it destroys the benefits of fermentation.

>>19714051
Oh I hadn't thought about that. Even if I don't filter the infused vinegar? Like if it still has fermented mash in it?
If so I'll just only gift vinegar based sauces.
Thanks for the help.

>>19714092
filtering a mash only removes the solids.

>>19714120
what do you do with the pulp after straining?

>>19714782
I'm a different anon, but using it similarly to a sambal oelek for cooking where you fry the paste with aromatics as a base for a dish should work and taste great (unless the mash is weapons grade hot, in which case dilute it or use less of it together with same normal less hot sambal).

>>19713590
Fucking A, thanks. If I add fresh finely minced garlic to the bottle would it really enhance the garlic flavor? I'm worried about bacteria but wouldn't the vinegar basically keep it safe?

>>19715142
if you're going to try to infuse flavor into a sauce I'd add a garlic oil instead of garlic itself. it will increase the volume and last longer.

>>19714782
what >>19715094 said or you can do what I like to do and dehydrate it then grind it into a pepper powder for seasoning. I like to season wings with the powder before air flying then toss them in the sauce after.

>>19715253
Well, I have fresh garlic. I don't have garlic oil. Hmm.

>>19715533
you don't buy garlic oil. you make garlic oil. 1 cup neutral flavored oil and at least a whole bulb of garlic. fry low for about 20 minutes until the garlic starts to get wrinkled and brown. strain out the garlic. spread it on toast for a tasty snack then use the infused oil to flavor your sauce.

>>19715701
I have a shitload of avocado oil, and some cast iron. I guess I'm making garlic oil and a spread to go with my deenz n toast.

>>19715717
don't forget to shake your sauce before using it after you add some oil. it will separate while it rests. I wouldn't add more than a tablespoon of oil per cup of sauce. use whatever oil is leftover for salad dressing, pasta, or fried eggs.

>>19715768
Oh yeah, I should get a glass container for the rest. Duh.

>>19697725
MY MAN just ate some.

My fave is probably picrel, Marie Sharp's Nopal Green. It's not super spicy but has a unique flavor and a mild intoxicating effect from the extract of the Belizian Nopal beetle, which lives exclusively under Belmopan, the capital city, which has thousands of subterranean tunnels dating back to Mayan times, where children would hide from the shamans of human sacrifice. Today, kids visit the tunnels as a rite of passage, scurrying in the dark on all fours like animals, catching the beetles in their teeth and spitting the creamy insect pus into a lizard-skin pouch, which they sell to the "Pepper Man" after returning to the surface. Most of the extract gets used for local sauces, almost impossible to buy outside of Belize, but Marie Sharp sells a few hundred export bottles every year, and if you get to know the eBay sellers then you can usually secure a bottle for next year. Admittedly, the local sauces are much better, but it still has that signature Nopal beetle sting and a slight dizzying high.

>>19715907
Belize is a very expensive city, actually.

picrel is bussin on chicken & shrimp

>>19712472
Someone gave me a bottle of different ass-related hot sauce as a gift recently... and it turned out to be one of the best I've tasted in recent memory, all natural ingredients too, with a thick "homemade" consistency, perfect on pizza. Now I don't know what to think, who knows how many other tasty sauces are hiding at Bass Pro behind retarded butthole and shit-related labels. It's a shame to think that a man could craft a quality sauce only to have it sold as a gag gift because that makes more money, but apparently it happens.

>>19716808
Yes, that's one of the reasons the sauce is so sought after. The children who catch the beetles aren't just street urchins anymore, there's about two generations of Belizian elite who got taken to the tunnels to catch beetles to recapture their mestizo heritage, there's a ceremony and everything. It's almost impossible to get ahead in Belize society now unless you're an "Escarabajito" (Beetle Boy) and people will typically save a bottle of the sauce from their "beetle year" as a memento, which is part of why it gets so expensive. But Marie Sharp has a contract with the government dating back to the 1970s economic renewal, ensuring that a small percentage of the precious beetle pus remains available for manufacture and export.

>>19715907

I believe this fully and will discuss this next time I have to give some sort of off kilter icebreaker about weird facts during an uncomfortable training seminar at my office

>>19697694
El Yucateco is f*ing garbage, excuse my french.

>>19717572
this site isn't for minors or fucking faggots that censor themselves.

>>19717635
Seriously though, it is overrated.
I ordered it from a specialty site and it is very meh.

>>19717646

Specialty site? It's in normal grocery stores, I always thought it was just a normal cheap option

>>19717665
it is. that's why the majority of Mexican restaurants and food trucks use that or Valentina. both top tier of the least expensive sauces. very few overpriced brands are better. tastelet faggots are the only ones who talk shit about it.

>>19717646
seriously though, you're a worthless pathetic faggot and the world be a better place if you dove off a very tall building.

>>19717572
You've never had their black label

>>19717973
aka the best steak sauce on earth

>>19717646

anon el yucateco is a grocery store sauce for $3.

>>19697694
this is my new favorite.
it's got a great kick, but it doesn't drown out all the other flavors.
>inb4 Serrano
it's solid, but if you want a lot of heat, go for something else. you can buy this at Soopers, at least if you live in Colorado.
for a lot of heat that still has some flavor, I use a ghost pepper sauce I get from a farmers market in Boulder - so can't really recommend.

I use those two, plus franks and cholula on almost half of everything I make.

>>19719249
forgot pic sry

Good to see no one fell for the blatant shilling for Aardvark

>>19709368
I'm curious enough, I might buy a bottle

Thoughts on Heat 101?

>>19719490
looks retarded just like most shit on youtube. I don't give a fuck about a single person's opinion about anything and I hate online personalities and self proclaimed influencers. youtube and twitch and all those other faggot sites are for piece of shit no-life pathetic losers.

>>19719435
they have a few good flavors.

I'm retired. My ass can't keep up with my mouth.
I'll never finish my bottle of Reaper Squeezins because I don't want to suffer on the toilet again
It's a delicious sauce though

>>19721285
dilute it with ketchup or fruit juice.

>>19719490
its be ok if the chick were fuckable
hope she gets the blue ribbon at the ohio state fair this year all the same, sure farmer Hoss put in a lot of hours raising and rearing her

spicy sisters…
we won

>>19721427
im gonna drink a daves ultimate insanity through my ass to celebrate

>>19721427
saw a video about some chili contest by the guy that bred reapers
for someone that retired out of boredom 'she' lost that contest pretty hard wasn't even in the top 3 iirc

>>19703127
daaaaaaaaaaaaaamn! a gallon jug of tobacco. I need it.

>>19697694
Yucateco is my jam, I love me some green bottle habanero or some black bottle habanero.

>>19723162
give thier new ghost sauce a try. it'll blow your balls off.

Do Chinese/Asian restaurants even have Huy Fong out anymore, or are they afraid customers will steal it?

>>19723778
Considering how much that shit is going for online, I’d doubt they’d just bottles of it on the tables anymore

>>19723778
most eat-in places don't have any self serve sauces on tables or food bars since covid. even McDickles took the ketchup away.

>>19724060
arby's still has their sauce pumps but I think they're the exception

>>19724138
Arby's is like the Tardis. they exist outside of reality. nothing in that place is normal or should be consumed by humans.

ever use sauces like the bottle actually says to? these say to use green on nachos, red on pizza, chipotle on burgers, etc.

>>19724888
maybe inadvertently. I don't normally read anything on the bottle except the name and ingredients. I couldn't care less about anyone's suggestions or life story.

>>19724888
>best by
such a scam. that shit will last forever. I've used sauces years past that date and they were just as good as when the day I bought them.

>>19702572
I like Sky Valley, too.
I used a couple of bottles of Sky Valley for a while before trying Huy Fong Sriracha again.
Huy Fong has this very sharp chemical taste to it that is disgusting.
I recently got a bottle of Yellow Bird which is pretty nice.

>>19725665
I've noticed that too but not until I the shortage and I started using other brands. makes me wonder how Fong became the go to sauce. even the tobasco version is better.

>>19725736
>makes me wonder
meme culture

Had this at a Firehouse Subs. Pretty good although I've never seen it in stores.

>>19726977
only $5 in the hot sauce site. might give it a try.

Anyone remember when they had literal pumps of Texas Pete at some convenience stores? God that was nice

>>19725736
>makes me wonder how Fong became the go to sauce.
Weren't they the first one to produce in any relevant quantities in the US market?
Blue ocean strategy and all that, a lot of people don't try the competitors. Might be a good result from the "shortage", saw a few people already buy others because they had to and realize they prefer those.

>>19727311
the shortage really opened my eyes to a few brands that are better than the rooster sauce.

>>19710631
Unfathomably based. I grilled some marinated garlic honey porkchops the other day and I drenched them in the yucateco green chile habanero sauce, shit was so cash

>>19724888
>ever use sauces like the bottle actually says to? these say to use green on nachos, red on pizza, chipotle on burgers, etc.
Green Tabasco is amazing on burritos, especially breakfast burritos. My dad likes to put the "regular" red Tabasco on biscuits and gravy, which is also really good.

>>19728105
>Green Tabasco is amazing on burritos, especially breakfast burritos.
truth.

I made my first two hot sauces today.
Both are a mix of cayennes and scorpion chilis which I grew on my balcony this year in containers.
The two left bottles were fermented in a brine together with onion, garlic and apple for 2.5 weeks. It's a bit thicker as a sauce and has a nice heat, strong but not painfully so. I'd have liked it if the apple had come through more, somehow it got a little lost in the fermentation. Very nice fermented flavor, despite the relatively short fermentation. Might experiment with the smaller bottle more, maybe mix it with some fruit and see if I can get something nice and a little sweeter from it.
The right bottle is a more siracha style sauce. Just the peppers with garlic fermented as a mash for the same time as the other sauce (2.5 weeks). Then mixed with some homemade kombucha vinegar, blended and filtered through a sieve. Since the kombucha vinegar is less harsh than white wine vinegar I didn't need to adjust the sweetness or anything at all. It's thinner, also pleasantly hot but the acidity from the kombucha really helps make it taste fresher. Out of the two, this one is my favorite. It does taste a bit like a siracha, but much hotter and the kombucha vinegar makes it a bit more interesting.
Had both with a nice steak today and both were great, pretty happy with the results for my first attempt at making hot sauce.
In total I got around 1.75 liters of hot sauce and a small jar of leftover mash that I will use for cooking.

>>19728175
nice. try dehydrating the mash then grinding it. you can use it as a seasoning or mix it with sour cream to make a pepper dip.

>>19723695
Ghost sauce? that sounds incredible. Will look out for it. Yucateco is good sauce, superior to half of the sauces out there. Although I love me a good ol sriracha rooster bottle sauce for pizzas and stuff.

>>19699527
>>19709679
I love Xtra Hot so much bros.

>>19697725
this stuff isn't bad if you're at Walmart and desperate

>>19700204
me too

>>19697725
I used to buy this all the time, their mustard(?) sauce is also top tier

>>19728341
third from the right in the top row of OP pic. I don't know if it's in stores yet. it just came out a few weeks ago. they sell it on their site.

>>19701628
Get a rope.

Got this for fun, and while it's VERY hot, it actually has an excellent taste
Doesn't have any of that awful extract taste, doesn't use their disgusting liquid death shit, and the honey and ginseng actually shine through

>>19728277
That sounds pretty great. I thought I'd use it more like a doubanjiang since it's not that much, but if I had more I'd give that a try instead. Maybe next year.

>>19702627
I wouldn't be surprised to see anchovies in hot sauce, but yeah, the label is probably unnecessary.

>>19729037
>with Ginseng
that's odd

>>19710884
I get it for only $6 at the grocery store near me, $15 wtf

>>19729579
It's definitely a weird thing to advertise like it's special but you can definitely taste it
I actually wish it was less hot and you had more of a chance to taste it

>>19724138

For whatever reason fewer black people go to Arby's than other fast food places so they can still keep their condiment pumps and drink fountains

>>19729623
the sauce has a licorice taste?

>>19707318
Melinda's is very good.

hot honey doesn't get enough love.

>>19697723
be like Goku. train. increase the challenge in small increments until you become a hot sauce god.

Tabasco Scorpion

>>19732217
just bought a bottle of this the other day. I haven't opened it yet.

>>19732217
shame they only have 2 ounce bottles of this. I'd buy a gallon.

>>19712417
your buds are broken fren

>>19697723
You must kill and eat the heart of a nigger to obtain their powers.

>>19699020
Most authentic Mexican salsas are fully blended like that. I prefer mine blended as opposed to chunky unless it is something like pico de gallo.

The gang is all here.

>>19732217
Brother you can get 5oz or 64oz.

>>19715907
>bug if true
Marie Sharp’s is the absolute best brand sold in big stores. Tried it (I think it was Belizean Heat) a decade or two ago when family came back from a cruise through the area, and I thought about it for years after until I saw it in local stores. Simple, high quality ingredients and a flavor that pairs with a ton of foods.

>>19734457
how does the roasted compare with the ch'pole-tee?

>>19734511

anyone ever try this sauce?

>>19732217
i love that one. shame they were out of it when I was shopping today

>>19734805
Why does it say jar when it's clearly a bottle?

anyone tried this one? is it any good?

>>19735215
pucker butt is supposed to be good

>>19734457
What’s the Family Reserve like?

>>19697694
I have roughly 100 bottles of hot sauce, including a full year of heatonist subscription boxes and here are my main recommendations

for heat with flavor, hellfire kranked (400k SHU)
for mild flavor, ghost of saffron and poblano morita
and for a nice green sauce i would go with los calientes verde
honorary mention to the black el yucateca which tastes like coffee and has a decent heat

>packaged hot sauces
stop being a bunch of redditors and use fresh chili peppers

>>19736182
not everyone has the time or energy these days to make everything from scratch. some people just want something quick easy and delicious after a long day at work. you sound like such a pretentious faggot.

>>19736182
But anon I did. >>19728175

>>19702883
found some today, had to go to a poor people store to get it for some reason, nowhere else had it. putting hot sauce on pasta sounds weird though

>>19737176
fra diavolo.

>>19735215
>anyone tried this one?
no

>>19734457
no fucking way they label classic as hotter than chipotle that's a load of ass

>>19737292
chipotle isn't hot though

got some chicken marinating in franks for dinner tomorrow.

Any hotsauces that are a combination of tapatio and tabasco?

>>19728093
What was marinade

>>19734457
Ok... how does the buffalo taste compared to Franks Classic, and how does the Family Reserve taste compared to the regular?
I got the classic, jalapeno, and the garlic (similar to Crystal Garlic/ Louisiana style... made garlic oil to put a teaspoon in it).
Pic not related

>>19738719
cholula

Saw a study connecting daily hot sauce usage with becoming a cuckold. Peer reviewed and everything. Apparently it trains your brain with a similar chemical reaction, a pleasure+pain thing.

What the fuck do we do bros?

Wtf, I thought hsg was banned

*wwalks into thread*

>>19738719
Goya

does anyone bring hot sauce with them when they go out to eat?

>>19697725
This is my current favorite, I love to put it in my chili

>>19697694
just bought Tabasco. what do eat this weird red vinegary shit with?

>>19740030
anything that you want to have a vinegary, spicy , fruity taste

>>19739855
Got any recommendations for a good sauce belt or bandolier? My fanny pack gets me weird looks.

>>19739855
I took chipotle Tabasco to McD's once to test it out on the McChicken. It worked really well. Honestly, McD's burgers and sandwiches are a pretty good way to test out hot sauces.

Also, hot sauce pumps need to be more of a thing.

>>19740086
I can't imagine that would work well for the original Tabasco, that shit has the consistency of water

>>19740080
they sell one on the El Yucateco site.

>>19697694
>leave /ck/ for two weeks
>come back and this thread is still going
Impressed desu

>>19741152
Honestly, I have the ephemeral nature of 4chan so stuck in my head that I feel really freaked out sometimes when I make a thread and come back and see it later. Once, on /po/, it was many, many months.

>>19741217
/po/ is the slowest board on the site
There used to be threads on there several years old

>>19740086
tobasco pump definitely splashed in someone's eye

>>19740030
pizza

>>19712472
who the fuck gets anal leakage from hotsauce, its a weird thing to put on there

Stop buying cock sauce.

>>19741686
Stop saucing your cock buys.

Picked this up yesterday on sale. GOD DAMN, it slaps. That tangy lacto ferment taste is pure umami. It's rare that a store bought product actually has umami and I use the term sparingly, but I had some leftover pork shoulder with a really game-y aftertaste that I turned into tacos. I tried all the tricks to get rid of it with no success. I thought, "fuck it just drown it in ghost pepper sauce" expecting nothing but heat but oh sweet baby boy was I surprised when it not only got rid of the game-y ness, it actually added to the overall flavor.

Actually the 1st time something was recommended here and I liked it.

>>19737176
Agreed. You've made your sauce, got it just the way you want it, and then... you want to put this in it?

>>19742490
did you forget how cooking works? the flavor of the hot sauce is taken into consideration just like every other ingredient in the recipe. the brain damage on this board is off the charts.

I only come here for the greentexts

>>19697990
The black one was too hot for my mouth ouch

>>19742790
try el yucateco black label.

>>19699559
Genuinely pretty funny.

>>19697723
Progressive overload

>>19742738
>go to fancy restaurant
>order expensive food & wine
>survey available condiments
>sigh loudly, snap fingers to summon waiter
>Excuse me, boy, may I see your hot-sauce menu?
>"I'm sorry, sir, but we don't have one."
>Well, I already know what I want anyway. Fetch the Secret Aardvark, chop-chop.
>"The what, sir?"
>Se-cret Aard-vark? You know, the world's premier sauce?
>"Pardon me, sir, but I don't think we have that."
>Ah, so you ran out. That does tend to be a problem. You should inform your sauce-melier immediately. But fortunately... (wink & smile, reach inside jacket)... I always carry my own.

It's important to have this conversation loud enough for all patrons to hear.

Leave the bottle on the table with the logo facing outward. Before each bite, make a big show of opening the bottle, extracting a single drop of "red gold", and closing the bottle with a loud snap. Also frequently exclaim (to no one in particular) "Mmmm mmmm! That's my 'Vark!"

If anyone looks over, be sure to smile, wink, and hold up the bottle, in case they want to take a picture for social media. Of course you'll also want to get your own photo showing the bottle next to your meal and yourself leaning in, mouth agape at the zesty spice. (Don't forget to tag #varklife! One lucky winner this month will get a limited-edition Secret Aardvark® Nintendo Switch!™)

Last but not least, when paying the bill, on the "tip" line, write:

>'Vark goes great on 'za! :^)

In the #varklife, we call that a Coup d'Vark. #AlwaysVarkin

>>19739488
Shai'hulud

what's the best tabasco flavor?
if i love tabasco, what hot sauces would i love?

Love me some hot sauce bros

>>19740086
tfw have sauce but no pump
a pumpless existence

>>19743344
scorpion. you'd probably like Crystal and Goya too.

>>19743488
can't beat franks

>>19744668
franks tastes like sweaty socks compared to tabasco and crystal. works in a pinch tho

>>19744753
Heathen. Frank's is like a savory version of Crystal.

any good low sodium sauces?

>>19743344
>what's the best tabasco flavor?
chipotle

>>19745112
tabañero.

>>>/vg/447875110
Artificial Academy 2 General /aa2g/ #1293
Ready to Serve Edition

Welcome, this general is for the discussion of ILLUSION's Artificial Academy 2.

COPY ERROR MESSAGES WITH CTRL+C, PASTE THEM WITH CTRL+V INTO GOOGLE TRANSLATE. JUST CLICK THE WINDOW AND PRESS CTRL + C, IT WORKS.

>Downloads:
/aa2g/ Pre-Installed Game, AA2Mini: https://tsukiyo.me/AAA/AA2MiniPPX.xml
AAUnlimited updates: https://github.com/aa2g/AA2Unlimited/releases

>Information:
AA2Mini Install Guide:
https://docs.google.com/document/d/e/2PACX-1vS8Ap6CrmSNXRsKG9jsIMqHYuHM3Cfs5qE5nX6iIgfzLlcWnmiwzmOrp27ytEMX03lFNRR7U5UXJalA/pub
General FAQ:
https://web.archive.org/web/20200216045726/https://pastebin.com/bhrA6iGx
AAU Guide and Resources (Modules, Tans, Props, Poses, and More):
https://docs.google.com/spreadsheets/d/17qb1X0oOdMKU4OIDp8AfFdLtl5y_4jeOOQfPQ2F-PKQ/edit#gid=0

>Character Cards [Database], now with a list of every NonOC in the megas:
https://docs.google.com/spreadsheets/d/1niC6g-Xd2a2yaY98NBFdAXnURi4ly2-lKty69rkQbJ0/edit#gid=2085826690
https://db.bepis.moe/aa2/

>Mods & More:
Mods for AAU/AA2Mini (ppx format, the mediafire has everything):
https://www.mediafire.com/folder/vwrmdohus4vhh/Mods
/aa2g/ Modding Reference Guide (Slot lists for Hair/Clothes/Faces, List Guides, and More):
https://docs.google.com/spreadsheets/d/1gwmoVpKuSuF0PtEPLEB17eK_dexPaKU106ShZEpBLhg/edit#gid=1751233129
Booru: https://aau.booru.org

>HELP! I have a Nvidia card and my game crashes on startup!
Try the dgVoodoo option in the new win10fix settings.
Alternative: Update your AAU and see if it happens again. If so, disable win10fix, enable wined3d and software vertex processing.
>HELP! Required Windows 11 update broke things!
winkey+R -> ms-settings:developers -> Terminal=Windows Console Host

Previous Thread:
>>>/vg/445943839