Recipes to try

Recipes, restaurants, food you should try, food you should avoid, etc.
TPRJones
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Re: Recipes to try

Post by TPRJones »

I'm afraid I have to agree with Malcolm. At 450 shu Frank's is a hot sauce in name only.

Lately I've been on a bit of a hot sauce journey so I was just curious. My current open bottles are garlic Tabasco (1800 shu) and sriracha (2200 shu).
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Malcolm
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Re: Recipes to try

Post by Malcolm »

I consider McIlhenny's & Co's Tabasco brand Original Red Sauce to be the entry point for real heat, apparently in the 2.5-5K range. I need to get back into the habanero one again.
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TPRJones
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Re: Recipes to try

Post by TPRJones »

The next bottle will be their Family Reserve. I'm looking forward to that one.
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Malcolm
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Re: Recipes to try

Post by Malcolm »

TPRJones wrote:The next bottle will be their Family Reserve. I'm looking forward to that one.
Looks interesting. Let me know how it goes.
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Leisher
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Re: Recipes to try

Post by Leisher »

So you two eat hot sauce hotter than the hot sauce a 7 year old eats. I'm impressed?
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Malcolm
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Re: Recipes to try

Post by Malcolm »

Leisher wrote:So you two eat hot sauce hotter than the hot sauce a 7 year old eats. I'm impressed?
Everything I eat besides breakfast has tabasco and crushed red peppers on it. I've eaten ghost pepper sauce by itself and ghost peppers raw, which at the time was the hottest in the world. Bring it. Hot sauce reminds me of how I went with booze more than is healthy. Early on, it's about about the exploration and that gives way to the extremes. After a sufficient amount of debauchery to bring you above critical mass (which hopefully doesn't kill you), you maybe start to notice, either gradually or abruptly, that there's taste to be savoured. I can still shoot 180 Everclear and consume ghost peppers. The beautiful part is I don't feel the need to anymore. Anyway, Leish, what flavour do you pour on?
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TPRJones
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Re: Recipes to try

Post by TPRJones »

Leisher wrote:So you two eat hot sauce hotter than the hot sauce a 7 year old eats. I'm impressed?
No, no, it's not about that, it's about why is she only on Frank's Red Hot? She's 7, not 2. If she's into it let her explore.
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Leisher
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Re: Recipes to try

Post by Leisher »

Anyway, Leish, what flavour do you pour on?
I love a good spice, but I've never enjoyed anything that's too hot. If I'm too busy being in pain to notice your depth of flavor, it's not an enjoyable experience. I do know that my level of tolerance has dropped from my single days. I can't spice up food like I used to when four other people are eating it.

But to me, my favorite heat is the kind that makes you sweat, not the kind that hurts you. The best burger I ever had was a cajun burger from a place in Toledo that's now gone, Main Street Cafe. I had sweat pouring off of me, but sadly couldn't replicate the experience in return trips. On a side note, they also has the best onion rings I've ever had and the building used to be a brothel, so bonus points.

Currently, my favorite wing sauce is the spicy garlic at BW3. Not going to give you a burn, but it has a heat and the flavor is excellent. It's also thick enough to stick to the wings and you can see it. I find a lot of places have a spicy garlic that's translucent and the viscosity is too low. Nothing sticks. For all the flaws I believe BW3 has as a restaurant, that sauce is not one of them.

I've done the ghost pepper stuff at Red Robin and found it to be a joke. I have no idea if I've ever truly had a ghost pepper experience.

I remember some bottled jet black hot sauce, with a name that included "death" or something, my brother-in-law and I put on ribs back in the day. It was more hot than flavorful. Not sure what pepper it was...

I find the raw fresno peppers on items at Balance, a local restaurant I've written about, to be a great heat for the menu. Although, as I wrote in that thread, they used another pepper one day that about melted my face off.

Another local restaurant, Big Apple Deli, has a 5 alarm chili that is so hot it took me an hour to get through a bowl, but the flavor was outstanding.

When I make salsa I have a hard time finding the right heat combination to make everyone happy. I usually throw in 6 jalapenos, which my wife will say is too hot, while I think it's way too tame. I did make a batch once where I went crazy heavy on the garlic and that was a massive hit with my poker league. The downside of it was the damage it did to your breath.

So I guess I have no "go to" hot sauce. I have favorite foods and I know the effect I'm going for, but I haven't explored enough to find a product that will get me there consistently.
No, no, it's not about that, it's about why is she only on Frank's Red Hot? She's 7, not 2. If she's into it let her explore.
I do let her explore. Mashed potatoes are about the only thing she won't eat. I've gotten her past her limit before for heat with certain salsas or wing sauces. Still, I could see that it didn't completely end her interest in hot foods. so that's cool.
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GORDON
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Re: Recipes to try

Post by GORDON »

The last batch of chili I made was for a kid's bday party (for the grownups), and I thought I made it mild... I only put in about half the peppers (mostly out of my garden, tomatoes, chilis, cayannes, jalapenos... used no powdered seasonings whatsoever [beans from a can and I didn't grow the beef, tho]) I usually do.

Everyone said it was burning their mouths. I could barely feel it.
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TPRJones
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Re: Recipes to try

Post by TPRJones »

Malcolm wrote:
TPRJones wrote:The next bottle will be their Family Reserve. I'm looking forward to that one.
Looks interesting. Let me know how it goes.
I like it! It is markedly hotter than regular Tabasco; I'd estimate roughly twice as hot. But it's also twice the flavor. The vinigear is smoother and the tang of the peppers is sharper. Alhtough it's not so much different that anyone that isn't perticularly interested in hot sauces in general or Tabasco in particular should bother, because it's also twice the price.
Malcolm wrote:Everything I eat besides breakfast has tabasco and crushed red peppers on it.
Huh. I also put hot sauce on almost everything lately, but breakfast most of all. When deciding on what to get for breakfast on the way to work, how good it will be with hot sauce on it is a key factor in that choice.
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Leisher
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Recipes to try

Post by Leisher »

“Every record been destroyed or falsified, books rewritten, pictures repainted, statues, street building renamed, every date altered. The process is continuing day by day. History stops. Nothing exists except endless present in which the Party is right.”
Leisher
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Recipes to try

Post by Leisher »

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TheCatt
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Recipes to try

Post by TheCatt »

Looks good, but sous video will give a better band of the right temp than this cooking style, judging by the pics.
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Leisher
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Recipes to try

Post by Leisher »

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Leisher
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Recipes to try

Post by Leisher »

S'mores tiramisu
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Recipes to try

Post by Leisher »

I want to make the elote he makes as a side dish.

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