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/ck/ - Food & Cooking

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15110820 No.15110820 [Reply] [Original]

''hot'' That's not hot at all. I can drink the whole thing without feeling anything. Now wasabi that shit is HOT!
I tried many many hot pepper sauces and they all sucked ass. Any suggestion that looks more like wasabi?

>> No.15110823 [DELETED] 
File: 37 KB, 600x687, d31.png [View same] [iqdb] [saucenao] [google]
15110823

>''hot'' That's not hot at all. I can drink the whole thing without feeling anything. Now wasabi that shit is HOT!
I tried many many hot pepper sauces and they all sucked ass. Any suggestion that looks more like wasabi?

>> No.15110835

>>15110823
kek not my fault if you got a pussy tongue

>> No.15110909

Wasabi

>> No.15110915

>>15110820
horseradish

>> No.15111134 [DELETED] 
File: 64 KB, 620x675, sad faggot.jpg [View same] [iqdb] [saucenao] [google]
15111134

>''hot'' That's not hot at all.

>> No.15111162

Mix a tube of the real wasabi shit paste from the asia store with Dave's * Sauce or Mrs. Renfro's ghost or habanero salsa. Don't tell me salsa not the same as sauce you queer.

>> No.15111226

What the fuck you on about we are in the era of the modern super hot pepper. You can buy weapon grade sauces from thousands of different producers that only 10 years ago would have been completely unthinkable. Tabasco is a vinegar based condiment to liven things up. Carolina reaper based sauces are novelty items about 200-300 times hotter than the habanaro sauce you picture and 1,000 times hotter than regular tabasco.

>> No.15111233

>>15110820
It is delicious tho

>> No.15111235

>>15111226
yeah but that's gay. you're not gay are you, anon?

>> No.15111236

>>15110820
Drink a bottle of each and live stream it now. Stop telling lies on the internet.

>> No.15111237

>>15110820
Wasabi isn't hot in the same way chilli is. It only gets you if the vapour goes up the back of your nose, and once you've eaten it the heat doesn't stick around.

>> No.15111247
File: 8 KB, 421x341, chilihead .png [View same] [iqdb] [saucenao] [google]
15111247

>> No.15111315

>>15111235
?

I've grown peppers the last three years. I start them indoors in january under grow lights and take them out to the greenhouse about the end of march. I usually do 3-4 plants of 3 varieties each year. Last year I overwintered some so this year I had 15 plants after losing one. I harvest towards the end of the season and make a pepper mash from the lot. Once it has fermented out I puree, blend if it needs it and then bottle and pasteurise. I usually get about 30x 6oz bottles and gift them to people who like hot sauce. It is a nice ritual that combines hobbies, gardening, fermentation and cooking.

This year the blend came out very green. I grew aji pineapple, mango, lemondrop, scotch bonnet and habenero. Lots of orange/yellow peppers. Pronounced floral quality. I get in the habit of testing the heat by chewing a pod whole. Even the ones that aren't supposed to be hot are usually very hot. I've two single pepper super hot ferments at the moment trinidad scorpian and carolina reaper from a fellow grower. Don't know what I'm going to do with it, kind of worried about processing it when I do my regular sauce it is difficult to be in the kitchen even with extraction.

>> No.15111544

>>15111315
nobody cares faggot shut the fuck up

>> No.15111584

>>15111544
?

I like a decent vinegar pepper sauce, but my preference is generally for those without vinegar. I ferment sauces because the gentle acidity from lactic acid plays much better with the flavour of the pepper. I think it is why I find super hot sauces relatively pointless because you've got to have flavour with the heat otherwise why not just dose capsicum extract and be done with it? I'm usually a bit weird about blending too. I like the idea of peppers and salt coming together to make up the whole, but admit that 'faults' in the harvest corrected with fruit or something result in a more palatable sauce. Many add onions or garlic, carrots too to bulk out sauces and cut the heat to create something that can be used more like a condiment.

>> No.15111586

>>15111315
kys

>> No.15111597 [DELETED] 

>>15111584
Ok chud

>> No.15111628

I bought some Elijah's xtreme regret and I was feeling some burn in my gut but it went away

gonna have some beef with some more sauce, I'll let you know if i have some xtreme regret afterwards

>> No.15111668

>>15110820
I like tobasos habanero one, not too hot but has good flavor. I pretty much only use it on eggs though.

>> No.15111758
File: 26 KB, 208x310, basedking3.jpg [View same] [iqdb] [saucenao] [google]
15111758

>>15111544
based response. You put that red dit faggot in his place. The Based King salutes you.

>> No.15111772
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15111772

>>15111597
omg a VHS slur user. Don't you know that VHS slur is outdated. The progressive VHS slur is now House.

>> No.15111786

>>15111315

>Aji
>Lemondrop

These are the same type of chilli

>> No.15111796

>>15111786
I bought seeds named aji pineapple aji mango aji lemondrop I just couldn't be bothered to write aji aji aji

>> No.15111821
File: 84 KB, 471x1500, 71UHLBjv5-L._SL1500_.jpg [View same] [iqdb] [saucenao] [google]
15111821

>>15110820

>> No.15111890
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15111890

>>15110820
This stuff will absolutely fuck you up, though. I bought a bottle and didn't think it would be very hot. I had a drop off my finger and regretted it instantly. It doesn't mess around, it's made with scorpion peppers.

>> No.15111905

>>15111134
Lol

>> No.15111980

>>15111584
cringe

>> No.15112011
File: 66 KB, 2883x925, allylisothiocyanate_wasabi-03.png [View same] [iqdb] [saucenao] [google]
15112011

>>15110820
Sure, I know lots of people who talk like this. To you and others it is nothing, but to most Tabasco is a simple hot sauce that they like for adding kick. Everyone has different tastes.

Be me who goes red and sweats from a seedless green pepper. Is it really such a crime that I can't handle any spice stronger then diluted black pepper? Yet I can handle Wasabi and kind of like it, probably because the active chemicals are completely different then others. But I still don't eat Wasabi because it is too expensive and has to be freshly prepared to work given how fast it loses its flavor.

>> No.15112021
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15112021

DUUUUDE

>> No.15112041

>>15111315
>my regular sauce it is difficult to be in the kitchen even with extraction.
set up a fan so that its blowing over you and your work area, and ofc all windows open.

Sounds like either you're cooking the hell out of those peps or you're cooking them in vinegar. I know everyone has their own preferred methods and recipes but you might try a different method if you're getting too much mace.

I usually flame roast my super hots on the grill till their nice and soft with a bit of char, and then I throw them into the rest of my mash once its done coming together. Really cuts down on the tear gas factor.

>> No.15112104

>>15111821
>>15111890
OP here
Thank you and with a picture you are both based, didn't read the rest of the thread and gonna try these