In praise of hot sauce

[Andrew_Culture]

Think we may have to make a hot sauce pilgrimage to Andrews.

I have just asked the wife how much Tabasco Sauce I get through and that she buys for me.
She say's a bottle a week.
I use it on chips as one would use Tommy Ketchup.

I'm not a huge fan of tobasco, I think it's a bit insipid.

Yesterday I ordered a spice rack that will be used as a hot sauce rack.

 

[JoeyB]

I can't taste standard Tabasco, I have to have habanero Tabasco at the very least but even then I have to add other hotter sauces to it!

You get used to them after a while so you have to go hotter and hotter.

 

[ianrauk]

[QUOTE 2228494, member: 1314"]Tabasco is ideal for cockles and mussels, mixed with vinegar and pepper. Ideal consistency and not too overpowering.[/quote]


Don't forget Bloody Mary's too...

 

[Andrew_Culture]

Good idea! I'll be in touch when I've done some then eh?

Wa-hoo, the chillis arrived and smell remarkable. How on earth did you make them?

How does naga & scotch bonnet Louisiana sauce tempt ya?

 

[Andrew_Culture]

I can't taste standard Tabasco, I have to have habanero Tabasco at the very least but even then I have to add other hotter sauces to it!

You get used to them after a while so you have to go hotter and hotter.

Testify testify!

 

[longers]

Wa-hoo, the chillis arrived and smell remarkable. How on earth did you make them?

How does naga & scotch bonnet Louisiana sauce tempt ya?

It was remarkably easy and involves a bottle of red. Many thanks to Oaky for posting it originally.
We've cooked a few things in the tin since. Very nice.
Smoking garlic over bay leaves gave very tingly results, not sure that's quite right so we not repeated the experience.

Very happy to try some sauce, only a wee bit is required as it'll be outside my comfort zone! Ta though.

 

[Andrew_Culture]

It was remarkably easy and involves a bottle of red. Many thanks to Oaky for posting it originally.
We've cooked a few things in the tin since. Very nice.
Smoking garlic over bay leaves gave very tingly results, not sure that's quite right so we not repeated the experience.

Very happy to try some sauce, only a wee bit is required as it'll be outside my comfort zone! Ta though.

Don't worry, the sauces I make are never annihilating, despite the fact I do like a bit of annihilation I'd rather make a sauce that is 'flexible'.

Awesome link too, thanks for that.

 

[Poacher]

Having worked my way through the Plaza Cafe's menu in Manchester, nothing on offer in a bottle can ever match what Charlie served up.

Thanks for reminding me, vernon. In 1972 a full alsatian* chicken biryani was 45p and a half one 25p. You had to be seriously hungry to manage a whole one - in fact there was an informal club for those who could. Usually this was a friday night event after a whole 36 hours fasting.
I still copy their chopped raw onion/tomato (ketchup?)/dried chilli accompaniment.

* Probably libellous, but any roadside canine corpses in that area were removed very quickly. Far more quickly than the council could manage. Just saying....

 

[vernon]

[QUOTE 2239357, member: 1314"]...story today in the Sunday Times about a woman who ate the hottest curry ever. She had hallucinations whilst eating![/quote]

They are a bit late. There was a story the other day about a man who ate the hottest curry. The chefs had to wear goggle when making it. He too allegedly had hallucinations but they were ascribed to him by the restaurant owner.

Just found it, he is a consultant radiologist and it was in the online version of the Daily Mail

 

[Noodley]

I made my own hot sauce today, using some scotch bonnets (5), 2 onions, 2 tins of chopped tomoatoes, a jar of grilled peppers (including the vinegar), oregano, pepper, olive oil - cooked for about 30 mins then whizzed together.

I used 4 tablespoons of it tonight with some king prawns and it was mighty tasty.
I plan to use it throughout the week for various concoctions. Hot and cold.

 

[vernon]

I plan to use it throughout the week for various concoctions. Hot and cold.

Ice cream?

 

[Andrew_Culture]

I used the smoked chillis I was kindly sent to coat some cashews I just roasted.

Some of the dust went up my nose :O

 

[Andrew_Culture]

Just had a quick re-stock at the Suffolk Chili Farm.

 

[Radchenister]

Just finished a bottle of this (brought back from Devon by relatives last summer) - doubt it is the hottest out there, still packs a kick though but not in a nasty way; some of the really hot sauces I've tasted over the years make you wonder it they've got battery acid in them:

Can be bought here (the jams and chutneys are good as well):
http://www.southdevonchillifarm.co.uk/shop/index.php?target=products&product_id=147

 

[Andrew_Culture]

Just finished a bottle of this (brought back from Devon by relatives last summer) - doubt it is the hottest out there, still packs a kick though but not in a nasty way; some of the really hot sauces I've tasted over the years make you wonder it they've got battery acid in them:

Can be bought here (the jams and chutneys are good as well):
http://www.southdevonchillifarm.co.uk/shop/index.php?target=products&product_id=147

Their habanero jelly is gorgeous. I agree that hot sauces should be taste, not just heat.