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Thread: The hot sauce thread!

  1. #51
    Stanley Cup Dolphin! orpheus's Avatar




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    Here's an article about the history of Sriracha that I just read.

    http://www.nytimes.com/2009/05/20/di...r=3&ref=dining
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    I like a little heat just as a complement depending on the meal but not so much where it covers up the taste of the food I'm eating. I like my tastebuds to still be able to taste.

    I generally only have 4 go to hot sauces.
    Tabasco
    Cholula
    Lingham's
    Sriracha

    out of these I use Sriracha the least as it's a bit strong in flavor so I use it sparingly.

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    Bouncing off Voynov KHenry14's Avatar




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    The thing about Sriracha is that it's easy to make it yourself.

    1/2 lbs Red Fresno Peppers
    4 cloves garlic, minced
    1 tsp Kosher Salt
    1 cup distilled white vinegar
    2 tbs palm sugar (use brown sugar if you can't get palm)

    slice the tops off the peppers, put in bowl with vinegar, garlic and salt. Leave out overnight. Does not have to be left in fridge.

    Place mixture in saucepan, add sugar, bring to boil then simmer for five minutes. Take off heat and let cool to room temperature.

    Place mixture into blender and blend till it's very smooth.

    Put strainer over a bowl, pour mixture into strainer and push liquid through, leaving solids behind. Put liquid into squeeze bottle.

    Enjoy!

  4. #54
    Bouncing off Voynov KHenry14's Avatar




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    It's not a great picture, but this sauce is really flavorful with a little kick:



    It's Georgia Peach with Vidalia Onion Hot Sauce

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    I want to try this one! :D

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    !!PLAY RACQUETBALL!! Rob2716's Avatar




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    Quote Originally Posted by KHenry14 View Post
    It's not a great picture, but this sauce is really flavorful with a little kick:



    It's Georgia Peach with Vidalia Onion Hot Sauce

    I tried this one last year. It tasted ok with certain things but, for me, it was too sweet and didn't have enough kick.

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    Bouncing off Voynov KHenry14's Avatar




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    Quote Originally Posted by Rob2716 View Post
    I tried this one last year. It tasted ok with certain things but, for me, it was too sweet and didn't have enough kick.
    To me, I tend to lean towards more flavor and less kick, but that's to each his own. And yes, it is somewhat sweet, so it's not a great all-around sauce. But I like it with pork, chicken and eggs.

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    Speaking of wacky hot sauce bottles, check this one out.



    It looks like something that belongs in the restroom. Or maybe that's because when one tries it that's where they end up.
    Only by living absurdly is it possible to break out of this infinite absurdity.
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    There is a sauce from South Africa made with the Peri Peri pepper. It has a great taste and the medium is not too hot.

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    !!PLAY RACQUETBALL!! Rob2716's Avatar




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    Quote Originally Posted by KHenry14 View Post
    To me, I tend to lean towards more flavor and less kick, but that's to each his own. And yes, it is somewhat sweet, so it's not a great all-around sauce. But I like it with pork, chicken and eggs.

    I prefer flavor to heat, too, which is why I love the Frenchmen's Guava habanero sauce. It's not as sweet as the vidalia onion sauce, has more of a kick to it, but I just love the flavor of it. But as you say, it's all very subjective as to why everyone likes a certain sauce.

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