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The Very Best Hot Sauce....... - Page 12

post #166 of 182
Why yes, I sometimes like food with my hot sauce. I'm hardly a hot sauce connoisseur, so I stick to Tabasco. However, I only recently started using it, so I expect I'll begin trying new brands soon. I'll probably try a few listed in this thread.
post #167 of 182
Quote:
Originally Posted by impolyt_one View Post
nah, I doubt it. I just found it chillin on a supermarket shelf in Tokyo, haven't tried it yet. It seems like it's yuzugoshou mixed with vinegar, like a tabasco I guess. Thinner consistency.

FWIW I really like Tabasco too, only the original red one though. It has its uses. I hardly cross-use hot sauces, like I would never use Sriracha on pizza - I eat Tabasco on pizza (yes I live in Asia) and I don't really use the Mexican stuff except for on Mexican foods or eggs.

sriracha on pizza is fucking amazing, you're missing out
post #168 of 182
Quote:
Originally Posted by vaalbara View Post
sriracha on pizza is fucking amazing, you're missing out

+1
post #169 of 182
Quote:
Originally Posted by willpower View Post
+1

Good it is, red pepper flakes are better. B
post #170 of 182
Quote:
Originally Posted by braised View Post
Good it is, red pepper flakes are better. B

Red pepper flakes on pizzas are pretty bland, even Tabasco is better.
post #171 of 182
Thread Starter 
Quote:
Originally Posted by linkinwayne View Post
Red pepper flakes on pizzas are pretty bland, even Tabasco is better.

Tabasco on pizza?????
post #172 of 182
Quote:
Originally Posted by linkinwayne View Post
Red pepper flakes on pizzas are pretty bland, even Tabasco is better.

+1
post #173 of 182
House of Tsang: Szechuan Stir-Fry Sauce

Great on beef, chicken, grilled veggies, etc. Pretty spicy, but lots of flavor.
post #174 of 182
It's been a while for this thread.

I'm working on something I might actually share with a few of you.

I have been aging some jolokia mash for about a year and a half now. I'm going to make a sauce very similar to Tobasco's out of it. I'm also infusing some tequila with cayenne peppers and lime. I'm going to blend these two together in some proportion. It's going to be on the hot side for sure but not insane like some of the stuff out there. It should be very interesting stuff with a complex mix of tastes and sensations.

Thoughts?
post #175 of 182
229

i like this stuff
post #176 of 182
I just started dipping my toes in the hot sauce world. Frankly, there are too many choices so it's a bit overwhelming. Right now I am trying out:

Georgia Peach & Vidalia Onion - Sweet and only slightly spicy. Super good!

Hot Sauce ( Mild ): Ring of Fire Garden Fresh - Not very good. Has a weird saltiness.

Marie Sharp's: Marie Sharp's Mild Pepper Sauce - This is the spiciest of the bunch but tolerable. They consider it mild which is great for me.
post #177 of 182
Quote:
Originally Posted by changy View Post


I'm not sure this counts as hot sauce, its more chilli paste and oil, but it does shit on every other hot sauce mentioned in this thread. It's also wildly unhealthy, though, otherwise I'd use it more.
post #178 of 182
Thread Starter 
post #179 of 182
Cholua is nice. Good vinegar taste and mild spice. Tapatio is similar and also good.


I really like the "Pain is Good" Cayenne sauce. Excellent flavor and a touch of heat, a clear upgrade over Cholua or most other basic sauces.

El Maya habanero is also good, and a step up on the heat level.

Blair's original death sauce brings really good habanero and chipotle flavor. at first bite you think it's going to hit hard, but the heat doesn't linger.


every once in a while i'll do a drop or two of Dave's Insanity Sauce on a chip. just for the fun.
post #180 of 182
http://yellowbirdsauce.com/

This stuff is good. Great balance of heat and some sweet.
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