We have at least 6 to 8 kinds on hand at any given time all different flavor profiles. I do enjoy the standards mayo, ketchup, and mustard but would be lost without hot sauce.
but being honest that bacon pepper jam seems like really just a lazy way to get bacon into the meal.
So, while I respect the effort because bacon makes everything better, I can't make that condiment the king because actual bacon is undoubtedly better and worth the effort.
In keeping with your wrestling motif, in the words of Ric Flair, bacon pepper jelly is a pickup truck but Japanese barbecue sauce is a stretch limousine.
but being honest that bacon pepper jam seems like really just a lazy way to get bacon into the meal.
So, while I respect the effort because bacon makes everything better, I can't make that condiment the king because actual bacon is undoubtedly better and worth the effort.
In keeping with your wrestling motif, in the words of Ric Flair, bacon pepper jelly is a pickup truck but Japanese barbecue sauce is a stretch limousine.
You're dead to me.
But did it ever occur to you that you could put Bacon Pepper Jam ON BACON? Hah!
Japanese BBQ Sauce? Yeah...a stretch limo...like this:
but being honest that bacon pepper jam seems like really just a lazy way to get bacon into the meal.
So, while I respect the effort because bacon makes everything better, I can't make that condiment the king because actual bacon is undoubtedly better and worth the effort.
In keeping with your wrestling motif, in the words of Ric Flair, bacon pepper jelly is a pickup truck but Japanese barbecue sauce is a stretch limousine.
You're dead to me.
But did it ever occur to you that you could put Bacon Pepper Jam ON BACON? Hah!
Japanese BBQ Sauce? Yeah...a stretch limo...like this:
lol, that is awesome, I wish there was a bottle of Japanese barbecue sauce in the window.
for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
Never mind, I see it's red bells
This has been my favorite condiment discovery of the summer
I'm not generally a huge fan of black truffles on everything because, while I like the flavor, I think it can be overpowering in excess. But this sauce is my new favorite, and I've been putting it on everything: eggs, burgers, sandwiches, grilled chicken, grilled veggies, everything.
It has a good amount of that truffle flavor, IMO, without being too much. And the underlying flavor of the sauce itself has a nice tanginess that almost reminds me of the papaya hot sauce that's prevalent in Aruba.
for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
Bill, in my OP I was going to add a line about how you could probably reverse-engineer this stuff, lol. I left it out because I thought you might take it as a shot. Now I wish I'd left it in.
Full disclosure: I don't eat it anymore. Way too much sugar. But on a turkey sandwich it was heavenly.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I don't like so spicy that it tasted like poison. But I do like spice. It actually releases endorphins. So it feels good as it tastes good
I'm not generally a huge fan of black truffles on everything because, while I like the flavor, I think it can be overpowering in excess. But this sauce is my new favorite, and I've been putting it on everything: eggs, burgers, sandwiches, grilled chicken, grilled veggies, everything.
It has a good amount of that truffle flavor, IMO, without being too much. And the underlying flavor of the sauce itself has a nice tanginess that almost reminds me of the papaya hot sauce that's prevalent in Aruba.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
In comment 15762035 section125 said:
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.....
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
Extreme chili heat is definitely an acquired taste. I have acquired more tolerance for heat over time but still favor stuff that's on the milder side. I can eat jalapeños but only small quantities of serrano peppers, and nothing like habanero or ghost pepper.
Part of the reason that people crave spicy food is that (if done right), when a chef raises the heat level, they should also increase the seasonings to keep everything in balance. So food with lots of chili pepper should be more flavorful.
Another reason people crave chili heat is that the burning sensation triggers a release of endorphins. This is a real thing, you can look it up.
Also, with properly prepared Szechuan food, you have chili (sometimes in unfathomable quantities) along with Szechuan peppercorn. Szechuan peppercorn is numbing, and that also helps with the chili heat.
Once went with some buddies to a Szechuan restaurant in the San Gabriel Valley, which has some of the most authentic and delicious Chinese food outside of China. Ordered a dish they called Chong Qing Chicken. I've had "Chong Qing Chicken" many times and love it, but this was a different dish. It looked more like Chicken Cacciatore, except the red sauce wasn't tomatoes, it was hot red chili peppers. It was delicious but I couldn't tolerate more than a bite. We all tried it and then needed a few minutes to recover. It was so tasty, though almost inedible from the chili, that I said I was thinking of taking it home. One of my buddies said "If you take that home, it's going to come out of the refrigerator in the night and kill you."
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
That is interesting. So natural is likely spicey with flavor as opposed to just hot.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
That is interesting. So natural is likely spicey with flavor as opposed to just hot.
that's the guidance this hot sauce maker gave me and in my experience it has more or less been true.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
My wife and I love hot sauce
But we are not fans of the crazy spicy challenge stuff. We use it as a flavor enhancer and are still able enjoy the food. We have many the basic’s TX Pete, Crystal, Sriracha, Green Tabasco. But we also have many that compliment certain cuisines like Los Calientes for Mexican, Dawsons Shawarma sauce for middle eastern, Shaquanda’s West Indian curry hot sauce, And Seed Ranch Hot Thai Green.
All are medium spice level but add a lot of flavors to dishes, I’ve been ordering from Heatonist for a few years and while pricy many are great.
I also grow my own chilies and either pickle or make my own chili powders. Most are the standards Serrano, jalapeno, Fresno, but I also grow scotch bonnet, Carolina reaper only for powders or and added ingredient to a dish but I never chop them left whole just to add flavor not to kill myself.
As said above hot sauces with extracts are nasty and generally the worst tasting and mind blowing. IMO most remind me of turpentine and always avoid.
My wife and I love hot sauce
But we are not fans of the crazy spicy challenge stuff. We use it as a flavor enhancer and are still able enjoy the food. We have many the basic’s TX Pete, Crystal, Sriracha, Green Tabasco. But we also have many that compliment certain cuisines like Los Calientes for Mexican, Dawsons Shawarma sauce for middle eastern, Shaquanda’s West Indian curry hot sauce, And Seed Ranch Hot Thai Green.
All are medium spice level but add a lot of flavors to dishes, I’ve been ordering from Heatonist for a few years and while pricy many are great.
I also grow my own chilies and either pickle or make my own chili powders. Most are the standards Serrano, jalapeno, Fresno, but I also grow scotch bonnet, Carolina reaper only for powders or and added ingredient to a dish but I never chop them left whole just to add flavor not to kill myself.
As said above hot sauces with extracts are nasty and generally the worst tasting and mind blowing. IMO most remind me of turpentine and always avoid.
This make sense. I have taken to adding some chili pepper to Italian sauce for a little bit of added flavor - it does waken up the tomato. I like some jalapeno on sandwiches, again just to add some kick.
Hot Sauce can never be The King. The Queen? Yeah...sure.
for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
Bill, in my OP I was going to add a line about how you could probably reverse-engineer this stuff, lol. I left it out because I thought you might take it as a shot. Now I wish I'd left it in.
Full disclosure: I don't eat it anymore. Way too much sugar. But on a turkey sandwich it was heavenly.
One of the dishes I'm thinking of from my challenge thread will have some sort of "jam" with it. I think you need to at least add some sugar to help with the caramelization. But you'll also get some sweetness from those vegetables.
for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
Never mind, I see it's red bells
I've been making bacon-onion jam for more than 30 years. Is it possible that anyone who is seriously interested in food is still not aware of this?
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
Excellent advice. If anyone watches Hot Ones, Da Bomb is an inedible sauce that is fortified with extracts. It's only claim to fame is heat. Gordon Ramsey equated it with drinking acid.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
LOL. I was going to start a thread about this. I agree with you 100 percent. To each it’s own.
right now, the king of my condiment army is this guy.
so versatile, works as a teriyaki sauce, a marinade, dipping sauce, barbecue sauce, etc. goes on everything.
But if you want to consider salt a spice, then Ketchup is the one.
You're all trash! You're all trash! Nothing beats Tastefully Simple Bacon Pepper Jam!
So, while I respect the effort because bacon makes everything better, I can't make that condiment the king because actual bacon is undoubtedly better and worth the effort.
In keeping with your wrestling motif, in the words of Ric Flair, bacon pepper jelly is a pickup truck but Japanese barbecue sauce is a stretch limousine.
So, while I respect the effort because bacon makes everything better, I can't make that condiment the king because actual bacon is undoubtedly better and worth the effort.
In keeping with your wrestling motif, in the words of Ric Flair, bacon pepper jelly is a pickup truck but Japanese barbecue sauce is a stretch limousine.
You're dead to me.
But did it ever occur to you that you could put Bacon Pepper Jam ON BACON? Hah!
Japanese BBQ Sauce? Yeah...a stretch limo...like this:
But if you want to consider salt a spice, then Ketchup is the one.
I would call salt a seasoning. Not a compliment. Not a spice.
Quote:
salt is the King.
But if you want to consider salt a spice, then Ketchup is the one.
I would call salt a seasoning. Not a compliment. Not a spice.
*condiment
Quote:
but being honest that bacon pepper jam seems like really just a lazy way to get bacon into the meal.
So, while I respect the effort because bacon makes everything better, I can't make that condiment the king because actual bacon is undoubtedly better and worth the effort.
In keeping with your wrestling motif, in the words of Ric Flair, bacon pepper jelly is a pickup truck but Japanese barbecue sauce is a stretch limousine.
You're dead to me.
But did it ever occur to you that you could put Bacon Pepper Jam ON BACON? Hah!
Japanese BBQ Sauce? Yeah...a stretch limo...like this:
lol, that is awesome, I wish there was a bottle of Japanese barbecue sauce in the window.
Quote:
salt is the King.
But if you want to consider salt a spice, then Ketchup is the one.
I would call salt a seasoning. Not a compliment. Not a spice.
Ok, I can see that.
Never mind, I see it's red bells
I'm not generally a huge fan of black truffles on everything because, while I like the flavor, I think it can be overpowering in excess. But this sauce is my new favorite, and I've been putting it on everything: eggs, burgers, sandwiches, grilled chicken, grilled veggies, everything.
It has a good amount of that truffle flavor, IMO, without being too much. And the underlying flavor of the sauce itself has a nice tanginess that almost reminds me of the papaya hot sauce that's prevalent in Aruba.
Bill, in my OP I was going to add a line about how you could probably reverse-engineer this stuff, lol. I left it out because I thought you might take it as a shot. Now I wish I'd left it in.
Full disclosure: I don't eat it anymore. Way too much sugar. But on a turkey sandwich it was heavenly.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I don't like so spicy that it tasted like poison. But I do like spice. It actually releases endorphins. So it feels good as it tastes good
I'm not generally a huge fan of black truffles on everything because, while I like the flavor, I think it can be overpowering in excess. But this sauce is my new favorite, and I've been putting it on everything: eggs, burgers, sandwiches, grilled chicken, grilled veggies, everything.
It has a good amount of that truffle flavor, IMO, without being too much. And the underlying flavor of the sauce itself has a nice tanginess that almost reminds me of the papaya hot sauce that's prevalent in Aruba.
I will give it a try. Thx...
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.....
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
Part of the reason that people crave spicy food is that (if done right), when a chef raises the heat level, they should also increase the seasonings to keep everything in balance. So food with lots of chili pepper should be more flavorful.
Another reason people crave chili heat is that the burning sensation triggers a release of endorphins. This is a real thing, you can look it up.
Also, with properly prepared Szechuan food, you have chili (sometimes in unfathomable quantities) along with Szechuan peppercorn. Szechuan peppercorn is numbing, and that also helps with the chili heat.
Once went with some buddies to a Szechuan restaurant in the San Gabriel Valley, which has some of the most authentic and delicious Chinese food outside of China. Ordered a dish they called Chong Qing Chicken. I've had "Chong Qing Chicken" many times and love it, but this was a different dish. It looked more like Chicken Cacciatore, except the red sauce wasn't tomatoes, it was hot red chili peppers. It was delicious but I couldn't tolerate more than a bite. We all tried it and then needed a few minutes to recover. It was so tasty, though almost inedible from the chili, that I said I was thinking of taking it home. One of my buddies said "If you take that home, it's going to come out of the refrigerator in the night and kill you."
So yeah, I just left it.
Quote:
legit question.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
That is interesting. So natural is likely spicey with flavor as opposed to just hot.
Sriracha is The Devil!!!
Quote:
In comment 15762035 section125 said:
Quote:
legit question.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
That is interesting. So natural is likely spicey with flavor as opposed to just hot.
that's the guidance this hot sauce maker gave me and in my experience it has more or less been true.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
My wife and I love hot sauce
But we are not fans of the crazy spicy challenge stuff. We use it as a flavor enhancer and are still able enjoy the food. We have many the basic’s TX Pete, Crystal, Sriracha, Green Tabasco. But we also have many that compliment certain cuisines like Los Calientes for Mexican, Dawsons Shawarma sauce for middle eastern, Shaquanda’s West Indian curry hot sauce, And Seed Ranch Hot Thai Green.
All are medium spice level but add a lot of flavors to dishes, I’ve been ordering from Heatonist for a few years and while pricy many are great.
I also grow my own chilies and either pickle or make my own chili powders. Most are the standards Serrano, jalapeno, Fresno, but I also grow scotch bonnet, Carolina reaper only for powders or and added ingredient to a dish but I never chop them left whole just to add flavor not to kill myself.
As said above hot sauces with extracts are nasty and generally the worst tasting and mind blowing. IMO most remind me of turpentine and always avoid.
My wife and I love hot sauce
But we are not fans of the crazy spicy challenge stuff. We use it as a flavor enhancer and are still able enjoy the food. We have many the basic’s TX Pete, Crystal, Sriracha, Green Tabasco. But we also have many that compliment certain cuisines like Los Calientes for Mexican, Dawsons Shawarma sauce for middle eastern, Shaquanda’s West Indian curry hot sauce, And Seed Ranch Hot Thai Green.
All are medium spice level but add a lot of flavors to dishes, I’ve been ordering from Heatonist for a few years and while pricy many are great.
I also grow my own chilies and either pickle or make my own chili powders. Most are the standards Serrano, jalapeno, Fresno, but I also grow scotch bonnet, Carolina reaper only for powders or and added ingredient to a dish but I never chop them left whole just to add flavor not to kill myself.
As said above hot sauces with extracts are nasty and generally the worst tasting and mind blowing. IMO most remind me of turpentine and always avoid.
This make sense. I have taken to adding some chili pepper to Italian sauce for a little bit of added flavor - it does waken up the tomato. I like some jalapeno on sandwiches, again just to add some kick.
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for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
Bill, in my OP I was going to add a line about how you could probably reverse-engineer this stuff, lol. I left it out because I thought you might take it as a shot. Now I wish I'd left it in.
Full disclosure: I don't eat it anymore. Way too much sugar. But on a turkey sandwich it was heavenly.
One of the dishes I'm thinking of from my challenge thread will have some sort of "jam" with it. I think you need to at least add some sugar to help with the caramelization. But you'll also get some sweetness from those vegetables.
That is interesting. So natural is likely spicey with flavor as opposed to just hot.
that's the guidance this hot sauce maker gave me and in my experience it has more or less been true.
Not disputing this at all, but additionally, there are some natural peppers that are almost all heat and very little flavor.
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for a meatloaf this past week and it was delicious. I'm sure this is much the same. And while the bacon part may be the hook for some people, the caramelized veggies also bring a great flavor of their own. Klaatu, does it say what kind of peppers they use?
Never mind, I see it's red bells
I've been making bacon-onion jam for more than 30 years. Is it possible that anyone who is seriously interested in food is still not aware of this?
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legit question.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
I like spicy but not so spicy all you taste is burn. But most of the spicy things I do like my family won't eat - they say it's too spicy.
I have an acquaintance who runs a wing sauce company and his guidance to me was look at the label and see if the ingredients are actual products (like peppers) or extracts. If extracts, avoid if possible. I have found that advice (when I can tell which is extracts) to be pretty spot-on.
Excellent advice. If anyone watches Hot Ones, Da Bomb is an inedible sauce that is fortified with extracts. It's only claim to fame is heat. Gordon Ramsey equated it with drinking acid.
While I have learned to like a some heat in things, I never really got getting a spice so hot you cannot taste the food on which the sauce is placed. I like Cholula and some Sriracha - really the sweeter ones and horse radish. Yep, like ketchup, mustard or mayo, it is meant to enhance the food. But when you need a beer or ice water to get rid of the burn in your mouth, what is the enjoyment. Yes and some people don't need to "wash" it down.
Not meant to be criticism because you like what you like. I like mild Buffalo chicken wings, for example. Others like the 5 alarm flavors. Do you really taste the chicken, or is the hot sauce itself the more important flavor. I had a friend who liked his chili so hot, he sweated profusely(even from the top of his head) and went through 3 beers for a bowl.
Please don't be offended - not trying to be a wiseass.
LOL. I was going to start a thread about this. I agree with you 100 percent. To each it’s own.
I use them very sparingly unless I am making a hotpot but really enjoy the flavor.
As with any food or spice moderation is the key.
But if I could find a way to use A-1 more that would be it.