dan_bo
How much does it cost to Oldham?
Possibly because the fine institution is no more.
Picadilly plaza I take it from the phone number. Whenabouts did it close?
These days, we have this'n'that......
In praise of hot sauce
- Thread starter Andrew_Culture
- Start date
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Picadilly plaza I take it from the phone number. Whenabouts did it close?
These days, we have this'n'that......
Years ago friends and I used to play Russian Roulette with this stuff:
It's called 'Possible Side Effects' and it's 283,000 scovilles. If you use the right amount it's actually quite flavoursome and whilst using too much won't quite cause instant death, you'll wish it did
It's called 'Possible Side Effects' and it's 283,000 scovilles. If you use the right amount it's actually quite flavoursome and whilst using too much won't quite cause instant death, you'll wish it did
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
hoopdriver
Guru
- Location
- East Sussex
There is a little company called Love Chillies that makes the hottest and best chilli jam I have ever tasted, and I love HOT chilli. It s called Dorset Naga Chilli Jam and it is wonderful, sweet and hot and flavoursome. Supposedly it is the hottest chilli jam on the market. I go through jars of it - great on egg
ttcycle
Cycling Excusiast
A friend's mum made some great Naga chilli jelly with tomatoes and sugar- it was fabulous. Got through the jar really quickly. I'm not usually a fan of things that are chilli hot as there's not much subtley in flavour but this jellly was great, sweet, tart with a nice chill tinge.
Flying_Monkey
Recyclist
- Location
- Odawa
I make regularly make my own Thai pastes, and Indonesian, Mexican, and Caribbean hot sauces, moles etc. There's always a couple in the fridge at any one time.
Cyclist33
Guest
- Location
- Warrington
Currently I'm loving Cantonese suki sauce, which my local Thai shop sells. It's not super hot but pretty peppy, but with a wonderful rich red roast to it.
For heat, I think you can't beat a naga or scotch bonnet chilli just popped in strips, raw. Like having a razor blade along the sides of your tongue, but tasty and buzzin' at the same time!
For heat, I think you can't beat a naga or scotch bonnet chilli just popped in strips, raw. Like having a razor blade along the sides of your tongue, but tasty and buzzin' at the same time!
I've been a fan of hot sauces since I was a kid and I'm always on the lookout for interesting or annihilating new sauces, so any recommendations will be gratefully accepted!
Here's what's currently weighing down my hot sauce shelf:
View attachment 15221
The Chilango bottle actually contains my homemade habanero curry(ish) sauce.
Sadly absent is Louisiana Habanero sauce as I can't find anywhere to buy it any more
The only sauce I'm not keen on is the Rectum Ripper, it's supercharged with mustard which makes it hot and uncomfortable with almost no flavour payoff, just painful.
So what's your favourite?
ttcycle
Cycling Excusiast
What is a suki sauce? I'm Cantonese and I can't place what that is?
germanicdogman
Veteran
try mixing it with some tomato ketchup
Trail Child
Well-Known Member
- Location
- Ottawa, Canada
My favourite! I put this on (almost) everything! My second favourite has to be Louisiana hot sauce :drool:
Cyclist33
Guest
- Location
- Warrington
No idea. That's what it says on the bottle! http://www.templeofthai.com/food/sauces/sukisauce-5168000288.php
ttcycle
Cycling Excusiast
Ah, I see. It's Thai. There's a version that's been Canto'd I think hence Cantonese Suki sauce. Is that what they use to make Sukiyaki?
Not a sauce as such, but a marinade. If you were feeling extremely brave, you could probably use it as a sauce. If you like spicy chicken, try this.... simply marinade chicken portions for a few hours or overnight, then barbeque or grill the next day. I like spicy food, and this stuff is fantastic....
http://www.walkerswood.com/product_traditional_jerk_seasoning.php
http://www.walkerswood.com/product_traditional_jerk_seasoning.php
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
We use this rub on Chicken. I also add a teaspoon of hot chilli powder, cayene pepper and chilli flakes to pep it up a bit. Marinade on chicken legs overnight.
