Styleforum

Advanced Search

Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › The Very Best Hot Sauce.......

New Posts All Forums:Forum Nav:

The Very Best Hot Sauce....... - Page 8

Subscribe Search This Thread

Start a New Thread

post #106 of 177

1/21/11 at 1:41pm

Zachgranstrom

Posts: 215
Joined: 5/2010
Location: In your attic.
Select All Posts By This User

Castillo

El Yucateco

The Sauce Enhancer

Featured Stories on Styleforum

The official Alden discussion thread

If you need help with a wedding tux, interview suit, etc... check out Styleforum 101

Random fashion thoughts - aka community ramblings

post #107 of 177

3/3/11 at 10:12pm

Thread Starter

pocketsquareguy

Posts: 15,196
Joined: 9/2007
Location: Bay Area
Select All Posts By This User

I tried this the other day for the first time because of this thread. It is awesome.

I'll be back.

Quote:

Originally Posted by Jack2000

Love this stuff

post #108 of 177

3/3/11 at 10:39pm

Posts: 1,302
Joined: 2/2008
Select All Posts By This User

Quote:

Originally Posted by NH_Clark

a few years ago I spent a couple of weeks on Ambergris Caye and was introduced to Marie Sharp's brand Habanero hot sauce... they had one that was carrot-based. Delicious!

Yeah dude - I order this by the case. Absolutely the best hot sauce I've ever had.

post #109 of 177

3/4/11 at 4:01am

pvrhye

Posts: 1,757
Joined: 12/2010
Location: 화곡동 - Seoul
Select All Posts By This User

A second on the tapatio.

post #110 of 177

3/7/11 at 7:31pm

Thread Starter

pocketsquareguy

Posts: 15,196
Joined: 9/2007
Location: Bay Area
Select All Posts By This User

More of a specialty sauce but I love this poured over roasted chicken for some thing different. Great flavor, not too hot. I've been going through bottles of it.

post #111 of 177

3/7/11 at 10:17pm

Mblova

Posts: 932
Joined: 12/2006
Location: Joisey
Select All Posts By This User

Quote:

Originally Posted by Crane's

It depends. A cold pack needs to be refrigerated and shelf life is a month to a few months generally speaking. I use a hot pack method and when I bottle it up I also hot pack that. Since a restaurant is using my stuff it has to be prepared in an inspected kitchen and I use FDA recommended procedures. Shelf life of my stuff is years and requires no refrigeration after opening.

Since you've been in the game for a while, any reccs on recipies to begin with? I noticed the NYT one posted earlier, but was wondering if you have any ideas on the types of bottle to use, what technique will allow for longer storage, and other tid bits.
I personally like a hotsauce with more flavor than heat and for the most part hate sauces that are just inundated with vinegar(franks comes to mind).

post #112 of 177

3/7/11 at 10:51pm

StephenHero
Black Floridian

Posts: 12,833
Joined: 3/2009
Select All Posts By This User

Quote:

Originally Posted by pvrhye

A second on the tapatio.

I'm really coming around to this. It has good consistency.

post #113 of 177

3/7/11 at 11:46pm

acidboy

Posts: 19,717
Joined: 3/2006
Select All Posts By This User

a tribute to sriracha

post #114 of 177

3/8/11 at 3:33pm

YoroiChuu

Posts: 161
Joined: 10/2009
Select All Posts By This User

Quote:

Originally Posted by spokes

Tapatio

post #115 of 177

3/8/11 at 6:27pm

yerfdog

Posts: 1,331
Joined: 9/2006
Select All Posts By This User

Quote:

Originally Posted by randallr

I love tabasco chipotle hot sauce...amazing

Can't believe it took that many posts for some one to say this. Still, I love me some sriracha (current fav for quesadillas) as well as Cholula and tapatio. I worked with a Hispanic guy once who would ask for tapatio sauce in whatever restaurant we ate lunch at ( burger, Italian...). This being southern California, the inevitable Hispanic cooks in the kitchen always had some to bring out for him

post #116 of 177

3/8/11 at 6:30pm

TRINI

Posts: 7,652
Joined: 9/2006
Select All Posts By This User

Get some of this in yo life:

post #117 of 177

3/8/11 at 6:33pm

Rambo

Posts: 27,312
Joined: 10/2007
Location: I'M IN MIAMI, BITCH
Select All Posts By This User

Quote:

Originally Posted by pocketsquareguy

I tried this the other day for the first time because of this thread. It is awesome. I'll be back.

Still can't find this shit anywhere. Can anyone tell me the nutritional facts from the label please?

post #118 of 177

3/8/11 at 9:10pm

Posts: 7,439
Joined: 4/2005
Select All Posts By This User

Quote:

Originally Posted by Rambo

Still can't find this shit anywhere. Can anyone tell me the nutritional facts from the label please?

In what kind of crazy podunk town do you live in? You don't even have to go to an Asian grocery store around here to find it, the regular ones carry it also.

post #119 of 177

3/8/11 at 10:27pm

Rambo

Posts: 27,312
Joined: 10/2007
Location: I'M IN MIAMI, BITCH
Select All Posts By This User

Quote:

Originally Posted by Nil

In what kind of crazy podunk town do you live in? You don't even have to go to an Asian grocery store around here to find it, the regular ones carry it also.

No go at Super Walmart or Target, Publix, or Winn Dixie. I might have to venture over to an Asian market to find it. Oddly enough, every one of those stores carries hotcock sauce. There really isn't that big of an Asian population down here. Might be why.

post #120 of 177

3/8/11 at 11:10pm

Ole War Skule

Posts: 35
Joined: 6/2010
Select All Posts By This User

Depends on what I'm eating. Cajun/Creole/fried/southern foods, Crystal. Mexican, it's San Pedro Jalapeno or chile pequin and Valentina. Sriracha on just about everything else. Harissa sometimes. I tried making my own out of last years Hatch peppers I had left over, turned out better than I thought it would.