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/ck/ - Food & Cooking


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11051203 No.11051203 [Reply] [Original]

Evenin' fellow /ck/ posters. Let's post our hot sauce collections.

>> No.11051210

>>11051203
Why do people buy taco bell hot sauce? You can just go to taco bell and grab a shit load for free.

>> No.11051220

>>11051210
not sure if roody poo or 80 year old millennial

>> No.11051230

>>11051220
Why do you like spending unnecessary money?

>> No.11051273

OP here. I actually think I could get by with just the LA sauce, chili paste and the dave's. But variety is (literally) the spice of life so...

>> No.11051327

That Dave’s scorpion is some tasty stuff.

>> No.11051359
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11051359

>>11051203
Your collection is shit.

>> No.11051399

Hey guys, I just made a hot sauce that is 6 ghost peppers, 2 tomatoes, an onion, and some red wine vinegar and salt. I was feeling a little creative/didn't want to make the air toxic for the roommates so I put them in a half pan and cooked on a charcoal grill. I'm wondering if there's anything I could add next time to add some flavor other than spice and smoke? Put some garlic powder in one jar and minced garlic in another to try later. Thanks in advance for helping a sauce brainlet.

>> No.11051403

>>11051327
OP here and yeah that one is my fav

>> No.11051411
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11051411

>3.77 MB

>> No.11051426

>>11051399
I never use garlic or onion in mine. Nothing wrong with it, I just don’t like those flavors after they have been sitting in a jar for a while.
Here’s an idea to get the noggin’ joggin’. Next time add to your recipe 2 habaneros and a teaspoon of brown sugar. Adds a fruity/sweet quality that can be surprisingly good.

>> No.11051480

>>11051426
I've always been a sucker for garlic and onion. But damn I'm actually a bit excited to try that out next round

>> No.11051581
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11051581

>>11051480
Yeah it's good, I've done it before. It tastes sorta tropical, yet still nice and hot.
My only thing about garlic and onions is that it seems to take on sort of a stale taste after only a day or 2 of sitting in a bottle. If you were to make and use the hot sauce in one day/sitting then I'd say yes to garlic and onion.
For example, have you ever tried chili paste with garlic vs. without (store bought)? The chili paste without smells and tastes fine to me, but the kind with garlic always has a smell to it like the garlic is old/been sitting out too long. We've discussed this in other hot sauce threads so I'm not the only one that thinks this but it could be different for others of course.

>> No.11051582
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11051582

I'm planning to make my own fermented hot sauce similar to Tabasco. I'm curious if the fermentation (at least, shorter fermentation of 1-2 months) is enough to give it a definite unique taste, or if the vinegar would just overpower it anyway.

>> No.11051623

>>11051582
A month or 2 will be enough provided you use ingredients from your garden or a farmers market. Veggies from the grocery store just don’t have the requirements for a good fermentation in that amount of time. By the time they get to the store that have been washed, sprayed, and irradiated to the point that they are simply too sterile.

>> No.11051698

What's worth getting from Pepper Palace? I know they have some gems hidden in their sea of generic stuff but their prices suck dick so I don't want to just randomly buy shit.

>> No.11052872

>>11051698
I think I'd have to give the Tomatillo Salsa a try

>> No.11052918

>>11051203
Taco bell has bottled hot sauce?

I had no idea lol

>> No.11052936
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11052936

>>11051203

>> No.11052941

>>11052918
They're like $.99 but pretty good actually

>> No.11052954

>>11051210
Taco Bell fire sauce is the best sauce to go on Taco Bell, but is terrible on pretty much everything else. So what doesn't make sense to me is why you'd need excess Taco Bell sauce if you don't have any Taco Bell on hand.

>> No.11052988

>>11052954
Your confusion stems from thinking it doesn't go well on anything else.

>> No.11053011

QUICK!!

Someone tell me if the Louisiana sauce is better or similar to Crystal Pure hot sauce. I'm going to the store and need Crystal Pure but they don't have it

>> No.11053035

>>11052988
Your confusion stems from being raised on fast food and new to actually cooking or eating real food, so your entire idea of good hot sauce comes from Taco Bell. In reality, Taco Bell hot sauce is specifically designed to compliment the specific ingredients of Taco Bell, and for anything else there are real hot sauces that completely blow it out of the water.

>> No.11053148

>>11053011
it's better, get it
>>11053035
you type like a virgin

>> No.11053180

>>11053148
>you type like a virgin

Or maybe there are still people here old enough to have learned basic grammar and punctuation, rather than learning basic English through texting?

>> No.11053190

>>11052988
friend tried to put taco bell sauce in chili. i told him no. his wife agreed. we had three way sex later. he still put the sauce in.

>> No.11053389
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11053389

What's my power level?

>> No.11053406

>>11053389
>matouks
Where do you even get that stuff?

>> No.11053424

>>11053406
Picked it up at the asian grocer. They have like 30 kinds of hot sauce usually.
Last time I was there that section was nearly bare, maybe 5 kinds available.
>Dunno why anyone would run a business like that.

>> No.11053438 [DELETED] 
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11053438

>>11051203
There's something missing!

>> No.11053456

>>11053424
I really want to try that stuff but I can't seem to find it in KC, although I have not made the trek downtown to check out the Asian market. I guess I could call them but I can just imagine how retarded that call would probably go.
Guess I could order it online. What would you compare it to?

>> No.11053644

>>11053389
Crystal's isn't that God to me and I eat seafood all the time

>> No.11053655

>>11053644
>isn't that God to me....
*head scratch*
What? I assume you meant good, but you capitalized it...

>> No.11053658

>>11053655
Tablet posting friendo

>> No.11054000

>>11053456
I dunno. Its got good flavor. Hotter than I'd like, but id get it again probably. Lemme go taste some...
Pretty much scotch bonnet / tomato overall flavor. Finishes slightly mustard/onion. Not too vinegar-y. Heat hangs in there a little while but not too long. No tomatoes in it according to label.

>> No.11054471
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11054471

>>11053389
>Matouk's
My fucking guy. I shilled that sauce here for like 2 months.

It's so good.

>> No.11054657

>>11051203
Why would you take a couple bottles of shitty hot sauce out of your fridge and line them up to take a picture of them for internet strangers, op

>> No.11054668

>>11052936
I like the effort and careful thought that pic shows

>> No.11054707

>>11054668
I know, I love the subtle DinoTendies reference

>> No.11054817
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11054817

>>11053180
>I'm so old and mature I can spend my Sunday night policing what types of hot sauces people are allowed to enjoy

>> No.11056060
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11056060

Sriracha and Cholula are temporarily missing from the picture.
That High River Hellacious sauce is honestly the best hotsauce I've ever tasted.
Hellfire's Blueberry Hell a shit on the other hand, it's all heat and barely any taste.

>> No.11056108

>>11056060
Whats with all the blueberry sauces?

Are they that good? I can't really imagine what I would want to put those on...

>> No.11056175
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11056175

My collection. A Vark for every opportunity.

>> No.11056190

>>11056060
Explain Dirty Dick's to me, I see fuck tons of hype and then I see people saying it's grotesquely sweet and doesn't go with anything

>> No.11056332
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11056332

>>11056108
>All the blueberry sauces
Just 2 aktchually.
I bought Hellfire cause Bravado's wasn't in stock. It's shit though imo.
Bravado's is pretty good.

I only used it on deepfried battered wings, but I hear you can put it on sweet stuff and ice cream.

>>11056190
I don't know enough about hot sauces to explain it in any meaningful way.
It's a matter of taste, I used it on some wings and thought it tasted fantastic. You'd just have to try it for yourself. And yes, it is sweet.

>> No.11056952
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11056952

Currently, Cheeba Gold has my favorite heat to flavor ratio.

>> No.11057032
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11057032

and now for something completely different..

>> No.11057211

Anyone try the hot sauce the Hot Ones guys made? Is it good?

>> No.11057276

>>11057211
I've tried their fiery chipotle and The Last Dab, both were pretty tasty. TLD isn't nearly as hot as they make it out to be

>> No.11057304
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11057304

>>11054471
the best sauce

>> No.11057333

>>11054657
Idk it’s something to do. Took all of 30 sec to accomplish. Worst case scenario I bump a faggot McDonald’s thread off the board. And I actually take offense to your comment because Dave’s Scorpion might be one of the best hot sauces ever concocted.

>> No.11057353

>>11051399
Try adding a 1/4 tsp of Accent (msg), and a tsp of sugar. They're just flavor enhancers that make the ingredients you've already added pop. Also you can add a small amount of alcohol that'd enhance the aroma.

>> No.11057739
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11057739

I'd make my own but I can't find red jalapenos anywhere

>> No.11057768
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11057768

>> No.11057776

>>11051203
>>11053389
>Sambal
Mah niggas
On a related note do you guys put your sambal in the fridge or just in the cabinet?
Mine has been sitting in the cabinet for awhile and is starting to turn dark red. How long does that shit last?

>> No.11057823

>>11057768
Impressive, but why would you have 20+ unopened hotsauce bottles ?

>> No.11057830

>>11057823
This.

>> No.11057831

>>11057768
Delete yourself please

>> No.11057862

>>11057823
they're for display. really enjoy the boastful artwork and names

>> No.11057868

>>11057823
Not that guy, but my uncle is a hoarder and buys hot sauce in packaged collections. He has an enormous amount, most of it has never been opened. Much bigger collection than this guy has

>> No.11057935
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11057935

>>11057776
I keep it in the fridge but it probably doesn't matter unless it takes you forever and a day to use it. The darker color could be due to moisture loss over time. I wouldn't worry about it unless it tastes bad.

>> No.11058123

>>11053438
>>11056175
Scott had an entire room dedicated to Nazi pariphinalia.
I went to a Halloween party at Scott's place and he had that room cordoned off with DO NOT CROSS police tape. He got really drunk and someone pulled out a glass bowl and he smoked methamphetamines in front of everyone. He started clenching his jaw really hard and talking a lot. Someone complimented a painting in his living room and he started talking about how he bought it from a SS officer's great grandson. Then one weird quiet guy started taking to him about Hitler and stuff and Scott got up and ran to the room and unblocked it then he ran back to the living room and I'm talking about sprinting back and forth. He ushered me and several other people into that room and started picking things up and pointing things out and explaining the history behind them. Needless to say I was extremely uncomfortable. Scott had like 20 bayonet knives with nazi markings on them. He had several old, tattered swastika flags. The propeller of a Nazi biplane was hanging on the wall. He showed us a rack of real uniforms and he boasted about meeting one of the Nazis that wore it. Most people left the room, and some even left the party at this point. I tried to walk out, but Scott blocked the door and made me help him and that weird guy pull a war chest into the living room. It had to have weighed at least 300lb. I tried to get Scott to calm down and mellow out but he accused me of being a communist which I denied. I tried to excuse myself because I was understandably uncomfortable being there. He opened the chest and pulled out a collection of Luger pistols. He made me sit down and at some point he smoked another bowl of meth. I was frozen as he pulled out pistol after pistol each with several Nazi markings on the barrels and frames. He said they were all matching serial #s and the whole chest was worth $450,000.

>> No.11058154

>>11051210
they took away the table where you can grab a bunch from my local one also when you ask for some they give you about one sauce per item. i remember people walking in and just filling their pockets.

>> No.11058160
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11058160

This seems like the thread to ask.
>How do you like the show?
>Favorite guest?
>Guest you'd like to see [again]?
>10 sauces you would eat from mild to hot

I liked the Terry Crews episode and especially the Guy Fieri episode. Was looking forward to the Bret Kreischer episode but it wasn't nearly as good as I thought because his stories just weren't funny, incredibly gay, or just incredibly vulgar for no reason..

>> No.11058392

>>11058160
Neil deGrasse Tyson and Cara Delevingne were some good ones I remember. I need to watch the Jim Gaffigan one. I enjoy the show but it always makes me damn hungry

>> No.11058499

What's the strangest food you like hot sauce on /ck/?

>> No.11058580
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11058580

Just ordered this, what should I expect heat an taste wise? I've heard really good things about it

>> No.11058583

>>11058160
I really like that whole channel. I was kind of lukewarm on Sean, but he grew on me. Guy is actually a really good interviewer and is consistent. I gotta say the new Michael Cera episode is surprisingly funny, so I gotta say that's a tie between Cera and Crews. Poor Terry was weeping.

Also Bart Chrystler is so fucking fat, it's gross.

>> No.11058597

>>11056952
How do the mega death and 357 compare heat wise to the Reaper Sling blade? Sling blade is the hottest sauce I've personally tried so I'm interested to see how those compare

>> No.11058639

>>11058580
Scorpion usually has a fruity taste somewhat like habanero, but it's combined with a slightly more robust pepper flavor. Of course it's also amazingly hot. It's my favorite pepper. I'd assume it's going to be a decent sauce, the ingredients sound pretty clever desu.

>> No.11058647

>>11051210
To be fair it's only 99 cents a bottle.

>> No.11058761

>>11057776
I keep it in the fridge. It goes bland if you leave it out.

>> No.11058782
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11058782

>get this just so my 3 for $3 coupon isn't all bbq sauce
>it's actually a better thai sweet chili sauce than mae ploy

>> No.11058800

>>11051359
secret aardvark would be dope if it wasn't basically 8 bucks a bottle on amazon.

>> No.11059002

>>11058782
I'll take your word for it I guess. Their BBQ sauce is garbage.

>> No.11059020
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11059020

>>11051203
My hot sauce collection has literally won awards.

>> No.11059022

>>11057304
It's surprisingly good for how cheap it is, yeah.

>> No.11059037

>>11051203
I'm over Sriracha sauce. What's the best item on that picture besides that?

>> No.11059050

>>11059020
I bought some of that red duck because you keep spamming it and I saw it in the grocery store and it was cheap. It's really nothing special, but I also don't really use ketchup.

>> No.11059065

>>11059037
In terms of flavor the Dave's Scorpion is the best hot sauce I've ever had. The only problem is it's pretty dam hot so you can't dump as much on as you would like.

>> No.11059086

>>11059050
I have never posted about Red Duck.

>> No.11059097

>>11059086
It's in every single pic you've ever posted, dum dum, as though someone bought you a pdx condiment gift box or something.

>> No.11059116
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11059116

>>11059097
No it's not, and I have never explicitly posted about it. I prefer pic related.
I live in Portland btw, so maybe that's why I have condiments from there you brainlet.

>> No.11059225
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11059225

here's my stash. Got the Scotch Bonnett one at an artisan market in the Cayman Islands. Small batch homemade sauce slays the mass produced trash.

>> No.11059261

>>11059225
>an artisan market in the Cayman Islands
I think I just discovered my dream job

>> No.11059372
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11059372

fuckin based

>> No.11059382

>>11059372
looks like a Russian company
0/10

>> No.11059412
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11059412

Just bought some of this. What a nigga in for? Amazon had it 2 for 4.50 so I figured I'd buy it.

>> No.11059427
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11059427

>>11059372
not sure which one to buy

>> No.11059439

>>11054707
Where...

>> No.11059484

>>11051203
I can't stop eating Tabasco hot sauce

>> No.11059840

>>11059484
I have done a personal taste test between tabasco and Louisiana and there really is no question. Louisiana wins

>> No.11059867
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11059867

>>11056175
Gimme gimme varky cummies
Be they spicy or very nummies.
Spend my hard-earned good-hubby points,
on hipster Portland hot sauce joints.
Wifey's bull lifts me to the car,
To find me varkies near and far.
Enjoy my tasty varky treats,
in comfy Prius heated seats.
Drunk Jerk, Black Bean, Mayo, Hab,
But of my varkies none I have.

She always makes me prep our bull,
But prepping doesn't make me full.
Varkies are the only food,
That puts me in the fapping mood.
I'll dream and doubt but make no fuss,
I'll wish, I'll want, but I won't cuss!
Varkies are my heart's desire,
Fueled by burning, hungry fire.
Wifey cums and wails real hard,
But Tyrone's cum isn't 'vark nor Aard'.

My good-hubby points were fairly earned,
To buy the varkies that I've yearned.
But there's no varkies on my plate!
Did wifey think that I'd just ate?
"VARKIES, VARKIES I NEED THEM NOW,
IT IS VARKIES I CAN'T LIVE WITHOUT!"
I cry while looking into her eyes,
While Tyrone hits me to no surprise.
For he who is un-varked is he who understands:
Never forget to shine his new Air Jordans

>> No.11059942

>>11058499
Vegetarian omelette MRE.

>> No.11061748
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11061748

>> No.11061759

You people are the 'sneakerheads' of the culinary world

>> No.11061799

>tfw turned some store-bought peppers into a mash (along with a few peppers from the garden), added salt, a few splashes of water in the food processor, and two days later it's starting to smell like a hot sauce already

How long do you guys ferment your peppers?

>> No.11061942

>>11061799
Try to go 3-4 weeks minimum. I do 4 weeks, it starts to develop a noticeable effervescent quality.

>> No.11061974

>>11058123
>t. ldr

>> No.11062000

>>11053456
888 in overland park probably has it

>> No.11062045
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11062045

>>11051203
I have my own mash fermenting. It will get bottled this weekend. Chipotle, habanero, mango and ginger are the main flavors

>> No.11062088

>claims to be a /ck/ fello
>no ‘vark in your collection

>> No.11062122

>>11062088
Secret Aardvark is the Facebook of hot sauces.
The only reason you see it here is because if the normie invasion.

>> No.11062142

>hate aardvark shilling
>hate faggots using "normie" unironically
God damned, I may just have to order it now.

>> No.11062155

>>11062142
the fact that teenage autists hate it actually makes it taste better

>> No.11062358

>>11051203
I pickled some cayenne peppers (I thought they were serrano, I'm an idiot). How can I turn this into a decent sauce my dad will enjoy for a late birthday present? I don't really eat spicy stuff but he loves it.

>> No.11062546

>>11062358
I’ve never pickled those. Hmm one thing you could try it to take the peppers out and give them a quick rinse and then put them in a glass bottle (like an old rum bottle or whatever). Then heat some white wine be vinegar and fill the bottle up also adding some black peppercorns. Let it sit for a while and with any luck you’ll have a decent “peppa sauce.”

>> No.11062555

>>11062045
Nice. Have you thought of adding a bit of brown sugar?

>> No.11062569

>>11062000
I’ll have to look that up again. I saw it’s on 119th and I was just wondering if it’s even worth a visit. That whole area is so fake and “upscale” it’s hard to imagine a decent Asian market existing there.

>> No.11062577

>>11062555
No, I roast half of everything and add red bells for color volume and taste. It’s pretty sweet on its own. I might experiment with a little bit of it though

>> No.11062588
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11062588

Randomly selected this stuff at Firehouse one day and I remember really enjoying it.

>> No.11062974

>>11062588
The sub place?

>> No.11063137
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11063137

whats the difference between these?

>> No.11063146

OH NO NO NO NO NO
https://old.reddit.com/r/hotones/comments/9784s1/whats_the_hottest_youll_go_for_an_every_day_sauce/

>> No.11063353

>>11059867
Not sure if satire or the marketing shill has lost her fucking mind.

>> No.11063358

>>11063137
Red's normal.
Green is less spicy than red.
Kutbil Ik-de will smoke your ass. Legit fire, but not meme-tier like Dave's insanity sauce.

>> No.11063365
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11063365

>>11063146
You're linking reddit here?
Might as well look upon the ark of the covenant.

>> No.11063454

>>11063358
so green and red have the same flavor?

>> No.11063751

>all these bottles of Vark
>none of them look used
>I'm on my second bottle of Vark this month and its already half empty

>> No.11064043
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11064043

>> No.11064130

>>11064043
That’s a pretty disturbing label

>> No.11064229

>>11064130
for some men, hot sauce is the one outlet they have for their gay s&m urges

>> No.11064276
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11064276

making a hot sauce with an IPA is a fucking meme but it's a pretty good meme desuuu

>> No.11064761

I know this a long shot, but I'm looking for a sauce that comes in a square bottle. I think it was labeled as an oil instead of a sauce. Anyone have any ideas?

>> No.11064776

>>11051399
peach puree, apple cider vinegar

>> No.11064800

>>11064761
chili oil?

>> No.11064805
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11064805

Taco John's has the worst hot sauce. It might be even blander than ketchup.

>> No.11065044

>>11064800
Maybe. It was fairly liquidy and didn't have moonrunes on the label. Had it at a pizza shithole in Amsterdam.

>> No.11065140

>>11058597
Mega death is hotter, 357 is way hotter but it's a special edition with some extract in it. 357 tastes the best, too.

>> No.11065892

>>11063137
Red is normal
Green is hotter than red but still like a habanero hot sauce
Brown is the same as Green but thicker, has more of a garlic/onion taste, if not a bit hotter.
>>11063454
Red has tomato in it, so no. Buy one of each and see which one you'd like most.

>> No.11065894

>>11052936
Why is there a megaphone in there?

>> No.11066101

>>11058160
I am the cook that makes one of the sauces in the new sauce line up... mind blowing recipe

>> No.11066874

>>11066101
Gonna share?

>> No.11066887

>>11051399
add ginger
tomato paste instead of tomatoes

>> No.11067573

>>11057032
>red and green goose brand srircha and sambal oelek
mijn fucking neger

Where'd you get the "sambal tripe hot"?

>> No.11067599
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11067599

I absolutely love hot ones last dab. People give me shit all the time for it, but can anyone recommend a similar sauce? I love how thick it is, it is definitely too spicy to enjoy on the reg but i love the flavour. Rec me a thicc sauce. I also love ardvark.

>> No.11067787

>>11065892
thanks babe

>> No.11068087

>>11051203
The oelek chili paste is my shit.

>> No.11068130
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11068130

>> No.11068136
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11068136

get on my level gfags

>> No.11068169

>>11068087
Yeah it’s good stuff. Nice, simple flavor that’s versatile.

>> No.11069571

>>11053035
kill yourself please

>> No.11069643

>>11057768
reddit

>> No.11069726

>>11065894
>he doesn't scream into his food for extra flavor

>> No.11069764

>>11059867
shouldn't you be unironically listening to alex jones podcasts right now

>> No.11070010
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11070010

>> No.11070051

>>11051210
Maybe he's not a thieving nignog?

>> No.11070057

>>11059867
Wow. Rhyming couplets. So poetic. Such majestics.

>> No.11070217
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11070217

I don't like liquids, only condiments.

>> No.11070243
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11070243

holy shit

>> No.11070413

>>11066874
No, but if you havent, try Bunsters. Its one of the best products weve ever Made and weve Made alot of products

>> No.11070628

>>11070217
what's that on the left, i recognize the logo from lao gan ma chili crisp

>> No.11071146

>>11070628
lao gan ma hot veggies
it's tiny pak choi cubes with red hot chili pepper flakes
sometimes they sell in small jars

>> No.11071348

>>11071146
damn nigga ima look for that next time i go to chinatown

>> No.11071426

Do you refrigerate your hot sauce, or do you leave it on the counter?

>> No.11071758

>>11067573
Got it at the asian supermarket, amazing oriental. I think they have stores in a lot of places now. I got it in Den Haag. It's not that hot though.. valt eigenlijk erg tegen die. The badjak is much hotter (aanrader). Make sure you get the brand in the picture though. The brand they sell at Jumbo or AH is not hot at all, not even the "extra hot" one, don't get that one.

>> No.11071878

>>11071426
well usually I shygddt

>> No.11072749
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11072749

My dad goes on business trips to central america and thailand and mexico a lot, and he knows I like hot sauce so he always brings one back. Some are also from farmer's markets in georgia/florida. It's a silly family thing to open one of them and all try it over dinner, but I have some really fond memories. And now that I have my own place, I get to do it with all my friends. I meet so many people who can't enjoy them though lol and say they're too spicy.

Some of these were pretty crazy.

>> No.11072953

>>11072749
lol what is the colon blow one in the back left

>> No.11073003

I can think of few things more pathetic than having more than 2 types of hot sauce in ones fridge

>> No.11073053
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11073053

>>11072953
you've never seen that?
it's been around a long time
even posted earlier in the thread I think

>> No.11073058

>>11051203
have fun with leaky gut and psoriasis

>> No.11074792

>>11051399
You could try fermenting your peppers, look up lacto-fermentation. It's really simple and mellows the peppers.
Other ideas: use fresh garlic instead of powder, but dry-roast it first (cook it like roasted garlic without the oil) to avoid the bite. Use pineapple juice or lime juice with your peppers. Have a collection of vinegars like Sherry vinegar, wine vinegar, malt vinegar, etc and use combinations to have a rich flavor. Try using tamarind or other Indian bittering agents like sour mango, or sumac, for some pizazz if you want that.

>> No.11074806

>>11051582
>First off, Tabasco gets its flavor from sitting in wooden barrels (or more likely having a flavoring agent added derived from wood). To get that aged flavor isn't reliant on fermentation but on aging in wood or with wood.
If you are fermenting peppers you can definitely use grocery store peppers but be aware that some are irradiated, so you are gambling unless you have access to foraging goods in your neighborhood like grape leaves or oak leaves (used sparingly to make pickles crisp, they would contain natural bacteria). Be aware that if you ferment garlic and Chiles together the Chiles will ferment much faster than the garlic (takes a month for garlic, week for Chiles) so it may be best to separate them or just wait the month.
Lacto-fermentation gives a salty tart taste, mellows Chiles. It makes jalapeno sauce taste like salsa for example.
Adding vinegar after wards would lower pH and aid in preservation and change flavor too. But remember lacto-fermentation isn't the same as aging your vinegar hot sauce in a wood barrel, they are separate.

>> No.11075779

>>11073053
No I missed it I guess. That's funny. It actually looks like diarrhea though so is it any good?
>>11073058
k you too
>>11074806
another reason not to add garlic desu
are you sure you've had chiles ferment in 1 week?

>> No.11075973

>>11051210
Not OP but where I live there's only one taco bell and it isn't that close and they don't sell taco bell hot sauce in grocery stores

>> No.11077323
File: 181 KB, 400x300, 202de2__60791.1361831390.400.300.png [View same] [iqdb] [saucenao] [google] [report]
11077323

Has anyone tried this ghost pepper chocolate bar? Is it actually spicy, or just a meme?

>> No.11077365
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11077365

>needing more than one bottle of hot sauce
you niggas retarded wtf?

>> No.11077380

>>11077365
I too only use salt and nothing else as a seasoning

>> No.11077401

>>11077365
>needing
This is not about needing, this is about wanting.

>> No.11077654

Anyone got a recipe for a hot sauce using scotch bonnets? No ferment pls ty

>> No.11078259

>>11075973
There's only 2 things in stores that are restaurant branded that I really like. Taco Bell fire sauce and olive garden dressing. Bet y'all don't have the dressing either. Sad.
>>11077323
I tried one like it. It was too damn hot.

>> No.11078302

>>11077365
Are you that one guy in the group who "doens't understand why anyone likes spicy stuff"? Better chance is you trollin'. Just in case you aren't, bruh... there are insanely vast varieties of flavors in hot sauces, and they all have unique applications. I keep some basic bottles like Franks or Red Devil for popcorn and potato chips, then I have ones like El Yucateco for meats and the likes. I prefer Lousiana for marinading chicken (mustard included) for bbq. On a few occasions, I've used the one bottle of Taco Bell sauce when I recreated specific Taco Bell items (not proud of this), but it is specific to this flavor combination. There are super hot bottles and very mild ones, abound. You think.... no, you don't. Troll harder negroidess. Was fun replying thogh.

>> No.11079387

>>11075779
Yes, I've fermented Chiles several times and at a 5.4% salt solution during summer months a week is more than enough to ferment them. I slice my Chiles into medallions and submerge them in brine.
I believe that more than a week merely increases the bitterness from increased lactic acid, as it would for dill pickles. However the Chiles fermented after four days certainly tasted like complete pickled peppers.

>> No.11079417

>>11077654
If it isn't being fermented I would use something like the following as a guide:
Scotch Bonnet peppers
Pineapple juice
Lemon or white wine vinegar
Salt
You would add them in ratios to your taste. The lemon juice or vinegar and salt act as mild preservatives but you'd still refrigerate it.
Since they're scotch bonnets I'd give it a Jamaican twist using allspice, nutmeg, pepper, cloves, thyme blended as a powder and used judiciously to flavor it to your taste. Sugar may balance the tart, but the pineapple juice has that.

>> No.11080682

>>11079387
Huh. I’ll try my next batch after a week but I remain dubious

>> No.11080686

>>11079417
Add brown sugar. Just a small pinch.

>> No.11080690

>>11051203
Yikes, looks like your missing out on some 'vark sauce.

>> No.11080693

tapatio is all-rounder

>> No.11080699

Is there a way to eat hot sauce where your anus doesn't turn into a boiling hispanic volcano the day after?

>> No.11080716

>>11080690
I'm not a numale.
Go and guzzle some soy you faggot.

>> No.11080726

>>11080716
Wow, rude! I am so NOT giving you my friend code on Switch.

>> No.11080850

>>11080716
>>11080726
The samefagging continues...

>> No.11080884
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11080884

>>11080850
Looks like you're not going to get to see my octoling either.

>> No.11081870

>>11073053
This one's on my "to buy next" list.
Reviews I've seen online have been very positive.

>> No.11082443
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11082443

>>11051203

>> No.11082449
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11082449

>> No.11082475
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>> No.11083749
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11083749

>>11051203
Fancy bottles are gifts for friends. Bottled it today, made 7 qts

>> No.11083754

>>11083749
fucking unsettling to be honest

>> No.11083817

>>11083749
I just finished my first ever batch by blending, using salt and bottling it to ferment for a weekish. I used about 1lb of white habs and a clove of garlic, but it came out barely hot at all. The peppers on their own damn near killed me, but the sauce just ended up smokey garlic.
Did I fuck up, if so, how?

>> No.11083818
File: 995 KB, 3024x3024, My hot sauce collection.jpg [View same] [iqdb] [saucenao] [google] [report]
11083818

>> No.11083873

>>11080699
Try eating it the other way around.

>> No.11083912
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11083912

>>11072749
The Tiger Sauce is pretty good desu.

>> No.11083919
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11083919

the jar has been fermenting over a year maybe 2, still looks good so ill do something with it eventually

>> No.11084091

>>11051203
>General

>> No.11084258

>>11082443
don't these cunts charge like $20 a bottle, fuck that shit

>> No.11084641

>>11057768
Gonna need a source on those skull bottles, anon.

>> No.11084658

>>11054471
Where did you pick up that gringo bandito? I've never seen that here in Midwest flyover-ville.

>> No.11084690

>>11083919
Do you live in the south?

>> No.11084996

>>11084258
it's becaus it only uses raw ingredients and no extract, they put 10+ scorpion peppers into each bottle

>> No.11085038

>>11083817
What else did you put in there

>> No.11085151

>>11083919
Over a year? You pulling my leg?

>> No.11085158

>>11083749
Looks tasty what’s in it?

>> No.11085189
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11085189

>>11057032
opkankeren

en ga wat el jefe volcan kopen, is kankergoed

>> No.11085435

>>11083818
Just got some in the mail, its bretty good. Slightly too much tomato, but still very tasty. I have been squirting some in my mouth throughout the day.

Thanks /ck/

>> No.11085490

>>11083749
Did they ask for it, or are you going to surprise them with that home fermented liquid?

>> No.11085516

>>11063137
Don't listen to the last guy. They are all good but the xxxtra hot is way Spicer.

>> No.11085533
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11085533

>>11085189
Bek houwe, cholera hoer.
Waar haal je die kankerzooi dan? nooit van gehoord.

>> No.11086407

>>11053389

>El Yucateco Kutbil-ik


You did good, m8. You did good.

>> No.11087609

>>11086407
Why does smell like dung though?

>> No.11087661

>>11085151
Im going to find the pics i took when i started it later to get the exact date but yeah been at least a year

>>11084690
tx

>> No.11087680
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11087680

>>11087661
Same. Them sauces are basically par for the course here in TX.

>> No.11089115
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11089115

>>11051203

>> No.11089275
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11089275

>>11089115
kek

>> No.11089311
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11089311

>>11089115
You made me wake up my sleeping friend.

>> No.11089347

I don't get the Secret Aardvark meme. Hot Lips Pizza in Portland makes a habanero sauce that's way better.

>> No.11090952

>>11089347
It’s the same type of asshole that posts any other meme. I’m sure they have a folder for frogs, probably every banana they have ever come across, and sit around in their 4 chan t-shirts jacking it to cartoons. Just ignore them and hide their retarded threads.

>> No.11091002

>>11051399
Lemon juice, garlic powder.

>> No.11091030

https://hispice.com

The best hot sauce!

>> No.11091095

>>11089347
99% of /ck/ would have never heard of it if two or three invalids didn't feel compelled to spend their days posting halfassed memes about its evils

>> No.11091267
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11091267

They always sell pic related in the hot sauce section, but it's not hot at all. I really like the taste though. Anyone else get this and add something to it for heat?

>> No.11091933

>>11084258
>>11084996
It is expensive but my favorite none the less.

>>
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