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/ck/ - Food & Cooking

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6709588 No.6709588 [Reply] [Original]

Discuss anything and everything hot sauce

Thread question: favourite sauces on certain foods?
>Tapatio on eggs = god tier

>> No.6709605

tabasco on scrambled eggs is pretty good

>> No.6709611

louisiana on popcorn is pretty good

>> No.6709620

>>6709605
Never really cared for Tobasco to be honest. It makes me feel like I'm adding a spicy vinegar to food rather than hot sauce, and it has such a distinct flavour that I find difficult to blend in with food when added as a condiment. Adding hot sauce to food makes it taste like spicy food, but adding Tobasco to food just makes it taste like food with Tobasco.

>> No.6709646

>>6709588
>general

>> No.6709656

Dave's insanity sauce. Necter of the gods.

>> No.6709671
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6709671

this stuff is pretty good on chips for some heat

>> No.6709677

Frank's Red Hot for chicken, Sriracha for eggs. Tabasco for pasta.

>> No.6709745

If your hotsauce contains vinegar, then it's not worth a fuck.

>> No.6709759
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6709759

>>6709745
You. You can leave.

>> No.6709767

>>6709759
Vinegar based sauces are garbage

>> No.6709843

What's the best hot sauce without vinegar? I'm not a big fan of Tabasco because of the vinegar content.

>> No.6709864

>>6709588
Tapatio on everything is god tier

>> No.6709871

Bought some Red Hot today for the first time in ages. Tried it at least once but couldn't remember shit about the taste.
Tried a bit when I got home. Wasn't what I expected exactly but I'm planning on making some wings with it as I read it was the 'first' sauce used for hot wings.
I really wish my supermarket had more variety but spicy stuff isn't really big in my area (90% of spicy products are actually sweet spicy which I don't like) and I'm not into ordering online.

>> No.6709875

I'm a fan of Franks. My heat tolerance isn't really off-the-charts like a lot of hot food fans, even though I love hot food and eat it often. Franks is the perfect heat, it's got a clean flavor, and it's vinegar based.

>>6709745
I really don't like having to add hot sauce and vinegar to my food in two separate steps though. It's so convenient to have those two ingredients combined into a single bottle.

>> No.6709876

>>6709620
I've always liked Tabasco but I definitely know where you're coming from. It is tricky to pair things with.
Maybe you're adding too much? It is good with scrambled or (for me) fried eggs but only a dash.
You can tell it's a sauce designed to be added to shit that doesn't have much flavor otherwise by it's widespread use in military rations.

>> No.6709879

Sriracha on Asian style foods, Frank's Red Hot on chicken, Tapatio on everything else.

>> No.6709886

>>6709864
I used Tapatio until I found Valentina. Tapatio tastes like metal to me now.

>> No.6709903

Texas Pete and/or Louisiana brand hot sauces make the best hot wing sauce. Fuck Franks.

>> No.6709911
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6709911

I've not had Cholula in years. What is it more like?:

1. Tapatio

2. Valentina

3. Tabasco

>> No.6709917
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6709917

Has anyone tried this shit? Not this brand or type in particular although it is the one I use.
It gets overlooked hard in favour of sriracha but it's so good. Even good on it's own just as a dip for chicken pieces etc.
The only thing is I'm not sure how widespread it is outside of Aus.
It's separate from actual sambal which I recommend buying or even making yourself as well. Goddam I love Indonesian/Malay food.

>> No.6709950
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6709950

>>6709843
Can't go wrong with pic related. Adds some heat, adds some extra flavour, and relatively common to find if you're in North America. Try it on eggs.

>> No.6709955

>>6709886
>Tapatio
>tastes like metal
Brrrrrruuuuuhhhhh. No way a hot sauce could ruin Tapatio to that degree.

>> No.6710035
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6710035

>> No.6710047

Shrimp houses sell this mustard based hot sauce by the jug. I dump that shit on everything

>> No.6710051

>>6709588
>Tapatio
>Not Cholula

>> No.6710053

>>6710035
Man, I got really hammered and smothered some quesadillas in this shit once. Then I threw it all up a few hours later, and haven't been able to touch this hot sauce since.

I still have like 6 bottles from when it went on sale... The garlic one was so good.

>> No.6710089

>>6710051
I actually bought Cholula and El Yucateco earlier today, so I'm excited to try those out, both being the original variant.

>> No.6710090

Hands down the best two hot Sauces I've ever had are Texas Pete and Sriracha....any others are inferior and not worth my time

>> No.6710124
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6710124

>Cholula on pizza
I can die happy

>> No.6710129

>>6709950

Oh I've seen that brand at my local supermarket. I'll be sure to give it a try.

>> No.6710151

The chipotle Tabasco they have at this diner down the street from me is pretty good. I splash it on a lot of stuff I get there.
Burgers, breakfast eggs, whatever.

>> No.6710168
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6710168

>>6710151
I can't stand that stuff. Tastes like smoke, vinegar, and ass. I love chipotles but that shit doesn't taste like them.

>> No.6710180

>>6710168
>not liking smoke, vinegar, and ass

>> No.6710182

>>6710129
Rule of thumb: if it's got a Mexican on it, it's worth a try.

>> No.6710185

>>6710151
>>6710168
Bought a tiny bottle of the stuff a few weeks back. I honestly can't find anything decent to pair it with; the flavour stands out so much, and not in a good way.

>> No.6710191
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6710191

>>6709588
Secret Aardvark, on pretty much anything, ever.

>> No.6710194

>>6709871

I don't know where the fuck you are, anon, but same fucking shit here in Glasgow, Scotland, all sweet hot sauces, absolutely haram

An Asian supermarket opened the other week across the street from my flat, they've got a whole section just condiments and a whole shelf of just hot sauces, haven't seen most of them before but I'll start working through them once I'm done with the bottle of Frank's RedHot Wings sauce, it's my favourite one, slightly creamier than other vinegar-based hot sauces and it's just great on so many things

>> No.6710262

>>6710194
I'm in a bumfuck suburb in the ass of Sydney. The thing is there's lots of asian (especially Thai) restaurants around so there must be at least one decent asian grocery store around but I'm too lazy to look. 95% of weird asian shit I can find in my supermarket anyway, it's not half bad.
One right across the street though? Lucky bastard.

>> No.6710293

>>6710262

I live in the most kebab-enriched part of town, very safe and pretty much criminal-free, Indians/Pakistanis/Arabs seem to have a bunch of hot sauce types available for some reason, the shit they sell in that shop is crazy, haven't been to the East Asian indoor market in the north side of the city since I moved in only a few months ago, but they stock pretty much all of the stuff I like apart from cheese in the Central/Western Asian one here, but their yoghurt-based cheeses are actually alright, just a tad expensive, been eyeing a 5 litre jar of hot peppers, city life has never been more exciting

>> No.6710328

>>6710090
Texas Pete is literally just 'southerners can't handle the already fairly mild Frank's Red so we just took the recipe and watered it down'.

I'm a northerner living down south right now. 'xxx hot' down here is 'mild' up north. Texas Pete is trash.

>> No.6710337

Yucateco Habanero and Chipotle

GOAT

>> No.6710374

>>6710328
That's and odd assessment. From what I've read, Frank's is around 450 SHU, Texas Pete is 747 SHU, with the hotter version of TP coming in at 2,000 SHU.

I'm not a huge fan of any of these sauces, but to say the Texas Pete offerings are milder than Frank's is just plain wrong.

>> No.6711166

>>6710328
This is fucking wrong. People eat hot stuff a lot more often down south than up north. I grew up in the south, and moved to the midwest. I rarely see hot sauce on tables here, whereas down south I'd see tabasco/crystal/louisiana/cholula at every restaurant.

>> No.6711168

franks red hot on everything

>> No.6711195

>>6711166
I would assume when he said north he meant the coasts. The Midwest is down right afraid of flavor.

>> No.6711208
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6711208

>>6709588
This stuff is great. Bong here, not sure where else you can get it.

It's really fucking strong though, so I either drip it in chilli con carne (which I make weaker for my mrs), or mix it with a little ketchup to go with sausages, chicken etc.

>> No.6711212

>>6711208
I forgot to say, it's made from Scotch Bonnet peppers.

>> No.6711230

>>6709950
>>6709886
>>6709864
Fuck your salty spic juice with no heat

>> No.6711273

Not sauce but...
Bought into the hype of Doritos roulette.
Ate a few, didn't feel anything. Ate some more didn't feel anything again.
Only after eating a quarter of the bag I began to notice some heat, they're not hot all it's just marketing scam.

With hot sauce I like to make my own.
Lemon Drop peppers are my favourite because they're very good sweet tasting pepper with lemon undertones and very mild.
I use habaneros when I want it a little spicier

>> No.6711275
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6711275

Never tried other type of hot sauce

>> No.6711278

tried cholula lately because some amerilard praised it
very liquidy and mild i ended up adding it to red sauce

>> No.6711285

>>6711230
Pretty true, tapatio is fairly mild.

>> No.6711532

>>6711208

Is it actually palatable?

I keep walking past it at my local Tesco because there's better hot sauces, don't wanna end up buying something I won't like

>> No.6711665

>>6710035
This is probably my favourite hot sauce.

It goes so well with everything and makes potato salad absolutely pop.

>> No.6711670

>>6710090
Dude, I really like Sriracha but it's like the ketchup of hot sauces. Mildly spicy at best and accessible to absolutely everyone.

It seriously just replaced ketchup for me - whether it's a burger, fries, whatever I just use Sriracha. I have legitimate hot sauces that I use when I want an actual hot sauce.

>> No.6711687

Make your own niggas i've made this recipe before it's pretty good
http://cooking.netrelief.com/recipes/home_style_inner_beauty_hot_sauce_recipe.shtml

>> No.6711702

>>6711687
This sounds stupid but - Just toss it all in a blender/processor, right?

>> No.6711705

>>6711702

Yes.

>> No.6711709

>>6711705
Thanks.

>> No.6711732

>>6711687
I forgot to add the first time i made this it was a little strong with the amount of curry/chilli powder so i halved them the second time

>> No.6711734

>>6711732
Halve the cumin as well

>> No.6711751
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6711751

>>6709588
Nothing feels hot for me anymore, untill I use this.
>Tabasco tastes too vinegary
>No Tapatio where I live

>> No.6711755

>>6709588

I like mustard

>> No.6711762

What's about the hottest you can go before you start ruining your food with disgusting heat?


I make my own habanero/ghost hot sauce to use on stuff, and that's about the hottest I can still taste my food with. Then I see all these people using "the source" and "toxic waste" or that powdered scorpion pepper stuff thats like 9 dollars an ounce on their food.

>> No.6711782

>>6711762
Yucateco guy here, and I can just about turn my food green from the sauce before I go down.

>> No.6711786

>>6711755
I like turtles

>> No.6711798

>>6711762
You build a tolerance so the hottest before ruin is very subjective.

>> No.6711928

>>6711751
the black one they sell is the best shit ive ever had with burritos

>> No.6712487

>>6711928
Gross. Tastes like the taco bell diablo sauce. There is something off about the flavour I despise but can't put my finger on.

>> No.6712592

>>6712487

>but can't put my finger on

Is it, maybe, GHOST pepper sauce? :D

>> No.6712596

Hot sauce to me is a sauce that really burns when you eat it.

None of this tabasco or texas pete or siracha crap.

>> No.6712717

>>6712596
To each their own. Some people just want the hot sauce to add heat, while others want it to add flavour. Just because it doesn't appeal to you doesn't mean it's crap.

$5 says you have a face like a potato.

>> No.6712729

Harissa Cap Bon is the best hot sauce

>> No.6712813

I have a specific egg sauce - mustard, sugar, vinegar, green onion, jalapeno, and cucumber. I haven't found another real use for it, but it's bomb on eggs.

My usual hot sauce is scotch bonnets/habaneros, lime juice/vinegar, garlic, salt, and onion, usually with a bit of allspice, ginger, and clove.

>> No.6713140

>>6711273
I enjoyed them more than the original nacho cheese,but no,they're not really hot.

>> No.6713708

>>6711751
Food coloring.

>> No.6713941

>>6709646
Filthy peasant colonel get out.

Anyone tried both Louisiana one drop and crystal?
How do they compare?

>> No.6713944

>>6709588
texa's pete on a slice of new york style pizza

>> No.6713948

>>6711208
Ive had this one (livin' in Holland btw)
Heat level's gud but HOLY FUCK the taste just is awfull!
Maybe your variant tastes better but im done with encona

>> No.6713954
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6713954

>>6713948
ffs

>> No.6715318

>>6713944
Isn't Texas Pete really mild though?

>> No.6715350

>>6710035
Why does Piri Piri sauce make my shit red?

>> No.6715439

>>6710035
that is some very cheeky nando's

>> No.6715458

>>6715350
anyell super cansir
I dunno man,Honey smacks cereal makes my pee smell like honey smacks but like 1000X amplified.

>> No.6715683

>>6709876
I like vinegar-based sauces like Tabasco (although I think Crystal is better) on things like fried/scrambled eggs and biscuits with sausage gravy. Really cuts the fat well.

For everything else, >>6709886 is on point, although I don't think the difference between Tapatio and Valentina is all that huge. (See also >>6709955)

>>6710151
>>6710185
Also a fan of chipotle tabasco for pretty much the same things as regular tabasco (eggs, biscuits with cream gravy, etc.).

>>6712813
Good thinking in this post.

>> No.6715756

>>6715350
Your shit's brown.

The blood is red.