Best sauces, gravies & marinades according to redditors
We found 2,841 Reddit comments discussing the best sauces, gravies & marinades. We ranked the 1,253 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 2,841 Reddit comments discussing the best sauces, gravies & marinades. We ranked the 1,253 resulting products by number of redditors who mentioned them. Here are the top 20.
Some other very entertaining reviews[Davids Ghost pepper sauce] ( http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2)
My personal favorite line:
That is it had a nice flavor for about 1500 milliseconds before Oppenheimer hit the red button and, "I am become heat, the destroyer of digestive tracts."
My time to shine This isn't slowcooking, but those packets make really good butter chicken in less than 30 min. The wife and I have that at least once every two weeks.
Seconding Maesri, it's absolutely amazing and VERY easy to prepare. I buy on Amazon
27 dollars for never having anyone steal your food again. Worth.
"For law-enforcement-grade pepper spray, values from 500 thousand up to 5 million SHU have been mentioned" - wiki
"The Source Hot Sauce, 7.1 Million Scoville Units" - amazon
My room mate used to eat my food. Well used to until I put this in some carne asada I made. I took him to the hospital where the conversation I overheard was hilarious.
"How did this happen?"
"I ate some food my room mate cooked."
"well is he ok?"
"yeah."
"well then stop stealing his food."
Apparently they deal with this type of thing a lot being in a college town.
Sure! I usually just throw this together with whatever veg I have on hand, so measurements may not be precise. But it always turns out great.
-2-3T coconut or olive oil
-4 large or 6 small bone-in chicken thighs, skins reserved
-1 large onion, cut into petals
-1 red bell pepper, large dice
-1 garlic clove, minced
-3 red potatoes, large dice (sometimes I use squash instead, if I have it around)
-1 large head of broccoli, cut into bite-size florets
-2-3T Mae Ploy curry paste I usually use the red, which is medium heat. Yellow is milder, green is spicier.
-1 Kaffir lime leaf, if you have access to them. If not, nbd.
-1 can coconut milk
-1 c chicken stock
Garnishes:
-Minced basil
-Toasted coconut (it’s a good idea to make extra for next time)
-lime wedges
-fried chicken skin, minced
Method:
-Heat up a large, deep skillet to medium heat, add oil.
-Heat a second smaller pan for skins. Lay them in flat, turn to medium heat, and keep a close eye on them while you’re putting the curry together, turning often. Your goal is a very crisp skin. This usually takes 10-15 minutes. Once they’re done, pull them out and set on a plate lined with a paper towel.
-Brown chicken thighs on both sides, in large skillet. Once browned, pull them out and set aside.
-Add onions and pepper, along with a teaspoon or so of Kosher salt. Scrape bottom of pan while cooking. Once onions are translucent, add garlic, cook for 30 seconds or so.
-Add chicken stock and stir, then add coconut milk. Add in curry paste, breaking it up to incorporate well. Add potatoes and/or squash and lime leaf, if using.
-Return chicken thighs to pan. There should be enough liquid to just cover the thighs. If not, add more stock, or even water is fine.
-Boil, then turn to simmer and cover. Set a timer for 20 minutes, check for seasoning and curry strength about halfway in.
While that’s cooking
Prep your garnishes, and make yourself some rice.
-mince basil
-toast coconut
-cut limes
-mince chicken skins
When your timer goes off, pull off the lid of the curry, add no more than 1T of your cornstarch slurry and stir. Take it easy with the slurry. Too much and you’ll have a disgusting, gloppy mess. The consistency you’re looking for is nappe, or just thick enough to cover the back of a spoon.
-Add in the broccoli, cover and cook for 3 more minutes. Take off the lid, and give it a stir.
Put that shit over rice.
-Garnish with a heavy hand.
-Enjoy!
Mae Ploy is a highly regarded curry paste and can be found in some groceries in the asian section.
It has much better flavor than the "Thai Kitchen" crap you'll find in most US grocery stores. Also, it holds in the fridge for numerous months and you only use a few tablespoons (I like it hot!) per dish.
I buy mine on amazon.
I got mine on Amazon. https://www.amazon.com/gp/aw/d/B06XCGYQ2X/ref=sxts_1_a_it?ie=UTF8&qid=1523304373&sr=1
You use curry cubes as a pre-made roux that forms the base of the curry. S&B is pretty popular in the states, so I guess this
There are tons of variables in the situation you describe that could account for your problem.
A few examples;
The commercial sauces and the takeaway restaurant using ingredients and quantities your body isn't accustomed too.
The sanitation conditions of the location they were prepared and the employees preparing them.
Was there time/temperature abuse involved in the production of these items.
Those are just a few that spring to mind.
Also, some facilities just use distilled (if you will forgive my use of the term) capsaicin to add heat to commercial sauces (like Dave's Insanity Sauce) since it is cheaper than buying actual peppers. Your digestive tract might have an issue with that. Your takeaway place might be using a sauce like that as a base for it's own.
Good luck!
Hope this helps.
Essentials:
Optional, but stuff I really like to have around:
Amazon has it for you
Howler Monkey Original
Heartbeat Red Habanero
Pirates Lantern Pepper Sauce
Torch Bearer Son of Zombie
Los Calientes
Bravado Spice Co Black Garlic
Bunster's Black Label
Da Bomb Beyond Insanity
Hellfire Fiery Fool
Hot Ones Last Dab Redux
Go crazy I just ordered some
https://www.amazon.com/dp/B00AIR3Q38/ref=sr_ph_1_a_it?ie=UTF8&qid=1499977183&sr=sr-1&keywords=secret%2Baardvark&th=1
I love Sambal Oelek https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
Secret Aardvark Habanero Hot Sauce. Arguably the most delicious tasting hot sauce, and served on the table at every restaurant in Portland. Perfect balance of heat and flavor. It's legit. I've had a bottle in my fridge since it hit the market. It's good on everything and quite infamous in the Northwest. It's a staple in many homes out here.
Get a bottle of a hot sauce that contains capsaicin extract, something like Dave's Insanity or Da Bomb. Uncap your bottle of Crystal, add 1/4 tsp of the super sauce, and shake like hell. There are also lots of capsaicin extracts that would do the same thing.
Where do you get those? I don't think I've ever seen them at a local grocery store. Are the prices on Amazon reasonable? I'm seeing like this :. 6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set (Original Version) https://www.amazon.com/dp/B000QU3JM0
Get out your globe (at least figuratively) and look at cuisines on the same latitude (plus or minus from the equator) as his native place. Those cuisines will generally have similar available herbs, spices and cooking methods. but be totally different from his home cuisine, so you are not making a "bad copy". I have a Guatemalan future son-in-law and made the discovery quite accidentally when I caused him to fall in love with northern Thai food, which we love around here. Cajun and Gullah cooking also fit the pattern.
Your comment about curry surprised me - a lot - because Thai is built on herb pastes, but if you grew up with Mediterranean, your understanding of curry may be shaped by the India trade. Try a Mae ploy paste for a dead easy meal that I cannot imagine he would reject. You need only coconut milk, protein and veg to get dinner on the table in a half hour.
If you grew up in old time Southern, you grew up with a relish tray on the table: chow chow, tabasco, quick pickle type stuff. He did too, but more likely chili oil, chopped peanuts, sesame oil and fresh herbs. A lot of meals that may not appeal to him they way you intuitively spice them may seem quite good to him, if he has condiments to tailor them to his taste.
I would also commend sitting down together and watching some Hot Thai Kitchen together so you can get him to explain more about how to please him in the kitchen ... feeding 'em and laying 'em are about communication, at the risk of being inappropriate.
https://www.amazon.com/gp/product/B00AIR3Q38
Here you go!
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Gallon/dp/B06XCGYQ2X/
Tell him to check out a bottle of Da Bomb, Beyond insanity! stuff is no joke lol.
Have fun finding Blair's Mega Death with Liquid Rage, I found it, posted it here, it's been out of stock ever since.
Past sauces that have been subbed out have been:
-Texas Pete's (in place of Sriracha)
-Tapatio (in place of Tabasco)
-Rogue Moruga Blood Orange Scorpion Pepper (in place of Bravado)
-High River Hellacious Hot Sauce (in place of Queen Majesty)
-Pain is Good Louisiana Style (in place of Hot Ones)
-Pain 100% (in place of Zombie Apocalypse)
I know there's a few others, but this is just off the top of my head.
What you’re looking for is Golden Curry. You can find it or an equivalent at roughly every Asian market on the planet, or online. Use half a box if cooking for 1-2, whole box for 4. I always caramelize onions before and add them in as well, and you can always add potatoes / carrot etc. It’s ridiculously thick after cooked down for 15 minutes or so even without potato (which add more starchy thickness).
https://www.amazon.com/dp/B0011UGYLM/
Make sure you stir frequently / watch it while cooking to avoid developing thick curry film (though it stirs right back in). Preboil potatoes (and probably carrots as well to an extent) if you want them in the mix
These were solid and managed to stay intact and not crumble (like my initial attempt). They were very crispy and had the same texture as Japanese katsu. Serve with your favorite low carb dipping sauce. We did spicy mayo.
 
Ingredients - Roughly 8 Strips (Serving per 1 Strip ~1g Net Carbs | 16g Fat | 17g Protein)
Optional Dipping Sauce - Spicy Mayo (Zero Carb)
 
Prep
Instructions
 
Big thank you to /u/1whisky1scotch1beer for the Chili Garlic Sauce as a Sriracha substitute tip!
Opened oddly on mobile, but many of those similar reviews are quite entertaining.
Lao Gan Ma is awesome. Its pretty easy to find at the asian grocery stores, or on amazon, but its legit.
Pepper jelly is amazing on crackers with cream cheese. It sounds crazy, I know, but everyone I’ve introduced to it has been surprised at how good it is. It’s usually not made with particularly spicy peppers, btw. It’s about as hot as mae ploy sweet chili sauce.
Da bomb hot sauce is what you're looking for
https://www.amazon.ca/Bomb-Beyond-Insanity-Hot-Sauce/dp/B000FIBBWS
El Yucateco XXXtra Hot sauce
It has an amazing flavor with medium amount of heat but it just tastes so amazing and goes well with mexican food and meats. Really smokey tasting.
To keep on this, replace the soy sauce with coconut aminos. It's a little sweeter, but it's pretty close while still maintaining the savory addition of soy sauce and an added plus: no tyramine.
Sounds like you need to order it by the half-gallon.
i think you would like secret aardvark habanero or the yellowbird habanero
i def love the hot ones sauce (and their youtube series), bit pricey but worth it
also check out adoboloco, you can get a pack of 3 with free shipping for $30 until november 4th.
We have quite the collection of hot sauces in our household and Last Dab Reduxx has been my go to lately. Though it packs a punch it is delicious! Conversely, if you're looking for something with flavor and heat, I would recommend Secret Aardvark Habanero Sauce or Dirty Dicks. If you really want to go off the deep end Mad Dog 357 is also really tasty and definitely made me cry the first time I had it because the heat factor took me off guard.
https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
They sell it at most supermarkets in the Asian/ethnic aisle
Some supermarkets have a premade mojo sauce, Goya's is pretty good.. It's my usual go to with slow cooking a pork butt or shoulder, with a layer of chopped garlic and onion on the bottom of the slow cooker. Works every time.
Thai red curry:
On low heat with a little oild, mix the curry with enough water to dissolve it. Slowly add coconut milk and water to bring it to fat content, taste, and consistency. Set the chicken on top, but don't mix (I don't know why, but this is what my mother-in-law does). Let it cook slowly and add water or coconut milk to preference after the chicken is cooked. Turn it off, put a lid on, and let it sit for a few hours.
Before serving, bring to a slow boil. Drop the fruits and vegetables in and kill the heat. Serve it with rice.
EDIT: Add sliced jalapenos for more spice, but add them a little earlier than the vegetables/fruit.
BIG OH F**K EDIT: You need fish sauce if the curry isn't already salty. Get some and and salt to taste. If the curry is already salty, then add just a little to bind the flavors shortly after adding the meat.
There is nothing wrong with using a good pre made curry paste. Maesri is a good brand with authentic Thai ingredients. You can buy it on Amazon if you can't find it locally. Beware, it is pretty hot.
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1495500050&sr=1-6&keywords=curry+paste
Best butter chicken recipe I have, that gets me closest to restaurant is the Taste of India Butter Chicken Paste... I usually add a can of coconut cream and a 1/3 cup of water to it.
I've been lurking on this sub for a while. I bet you guys would love Japanese curry. Japanese curry is dead easy, and delicious. Just boil some meat and veg (carrots, celery, potatoes, apples for me) and add a block of S&B curry roux. I'd go for the hot, which isn't hot at all. (BTW that price is steep) Bulk it out with rice. It's great.
For reference, it looks like this is the sauce they used.
the bloating is likely from all of the sodium. not sure what's in the veggie broth, but most broths are very high sodium, and miso has a ton of sodium. Most asian style sauces (like soy sauce) do. If you want a similar sauce for veggies that's lower sodium, check out coconut aminos. Their garlic sauce is even lower sodium and better IMO. it's garlicky and a little spicy.
Pure capsaicin
Edit: OK, that stuff is probably bunk.
But have you tried Dave's Scorpion Pepper or Naga Jolokia sauce? I once splashed some of his Naga Jolokia sauce on my arm, it made a raised, pink burn that lasted for 4 or 5 days.
If taste is optional and you're just seeking pain, DIY might be the best route.
Make your own wings, but use Pure Cap to make the sauce instead of like Frank's Red Hot or whatever.
Pain will be certain and your butthole will hate you.
shred that same pork, put it on a cookie sheet in a 400 degree oven for about 20 minutes to crisp up, slap it on some warm corn tortillas and top with home made pico de gallo, and you have awesome carnitas. i make them like this all the time. you can also marinade the pork in Mojo Criollo for 24 hours prior to cooking.
http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O
Make butter chicken at home! I have this coming to me every few months through Amazon subscription! http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS
Trust me. Buy this: https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1_a_it?ie=UTF8&qid=1487172075&sr=8-1&keywords=kitchens+of+india+butter+chicken
Trust me... I've been trying to make curries at home for the last 10 years. I've tried many recipes, from scratch fresh ground spices, to boxed spices, and even other pastes. This brand has become a staple for me now. I can whip up a dish in 30 minutes and it's better than a lot of restaurants around me. My favorite paste they sell is the chicken curry, tastes like an authentic dhaba style curry you can get in India.
ps) I have fond memories of helping my dad make "chicken" (usually this meant desi style curry) growing up and it wasn't until I became older that I appriciated how much I enjoyed that.
>Make a good gravy
I'm sure y'all will hate me for this. I use S&B Golden Curry sauce bricks & chicken/beef better-than-bouillon for my loco moco gravy.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
I caramelize onions in my instant pot with a little baking powder as well to add to the gravy mix.
https://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html
Curry would be a good bet. Pick your asian style (Chinese curry, japanese curry, indian curry, thai curry, etc). Curry lasts a while and you don't have the problem of the food getting soggy with sauce since it's saucy to begin with. Get fried tofu instead of meat for protein to keep cost low. For a simple, easy, quick batch of curry, look for this at your local grocer: http://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM/
Amazon's price seems to be very high.
Fun fact: The macros can be improved a bit by substituting a little bit of honey for the brown sugar, and Huy Fong chili garlic sauce for the Frank's stuff (which I think has added sugar, no?). That's how I usually make it, and I've never felt like it lacked sweetness.
I've also made basically this same recipe without coconut milk, slaw, or lentils, and it's still awesome. Try adding thinly sliced jalapeños and grated carrots sometime. It's excellent.
If I have room for carbs, my favorite way to eat it is over long grain white rice (skipping any non-vegetable carbs in the recipe, obviously). Without room for carbs, try serving it over cauliflower rice. Green Giant sells frozen riced cauliflower now to save you the trouble of ricing it yourself. It's pretty good.
Here is a recipe to the best thing I've personally created.
Sauce
Mix that all up in a bowl with a whisk and simmer on low heat in a pan.
Meat
I've done this with chicken and beef, but beef came out my favorite
To cook, refrigerate the meat so its cold, then take it out and put it in a gallon ziplock bag. In the bag with the meat add corn starch (enough so everything is throughly coated) and black pepper. Toss the beef up so its nice and coated.
Then, pour the beef and powder into a spagetti strainer to knock off all the excess corn startch. You are not making a crush or batter, just coat it.
Next, heat up a pan of vegetable oil. Once its hot where when you drip a drop of water and it starts bubbling, toss the meat in. Let it fry for about 2-3min, when you are stiring it around with your spoon or whatever, you will feel it start to harder. As soon as it "feels" crispy, take it out. (dont worry, it will soften)
Let this dry on a cooling rack or paper towels.
Starch
I love the Asian noodles, you can get them in a package. To cook, use a very large pan/wok or electric skillet thats going to be where you combine everything in. Heat up the pan, put some sesame seed oil in the pan, then the noodles. Toss them around until they heat up and remove. Set aside the noodles. (cook maybe 2-3min)
Rice would also work here, although cooking instructions for rice should be followed.
Veggies
Easiest option is to buy a bag of stir fry mix. I usually combine some stir fry veggies with fresh garlic and a fresh quartered onion. (i like big chunks of onion for this, but cut to the size you prefer).
The stir fry veggies are generally broccoli, carrots, water chestnuts, red bell peppers and peas.
To cook: heat up a pan, use a big one. If you dont have a large pan an electric skillet WITH SIDES will work. This has to be big enough to fit all of the veggies and meat.
After the pan is heated up, add a splash of vegetable oil and some sesame seed soil to the pan. Toss in all of the veggies and keep them moving while they heat up. After they look heated up, add some of the sauce you made earlier. Toss them around so they are coated but not dripping or soggy.
The veggie part you dont want to take longer then 5-8min so you have crunchy veggies at the end.
The Finish
Finally, the fun part. First, add your noodles back to the pan, then add some of your sauce, and toss them around so they are coated. Then add your veggies and beef to the pan. Toss this around until everything looks distributed. Now, add more of your sauce to taste, toss and enjoy!
IDK what you'd call it, but we call it spicy stir fry beef with noodles lol
A few tips... dont add too many veggies where you "dilute" the amount of noodles you have. Dont over cook the veggies or they get too soft. Chili-garlic sauce is SPICY. Sesame seed oil is VERY STRONG. Use those two in moderation but for huge flavor!
Also, please let me know if you try this i'd love to know what other people thought of it.
You could try the chili garlic sauce that Huy Fong makes. It sort of looks like Sambal Oelek, but it isn't sour or bitter.
https://smile.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO?sa-no-redirect=1
https://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E/ref=sr_1_1
Don't buy it from amazon though, any half-assed Mexican grocery should have it for half that price
good to hear that Dirty Dick's is tasty! just purchased it from amazon today, alongside El Tucateco XXXtra Hot
if you had to plot the hot sauces on taste vs. heat axes, which sauces would be at the top right (best taste for high heat levels)?
You can always use coconut liquid aminos as a soy sub.
http://www.amazon.com/Coconut-Secret-Aminos-Soy-Free-Seasoning/dp/B003XB5LMU
An alternative to soy sauce
https://www.amazon.com/Coconut-Secret-Organic-Raw-Aminos/dp/B003XB5LMU
Coconut Aminos: http://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU
Sriracha, Lao Gan Ma(老干妈), and Cholula. Been dabbling in Dave's Insanity Sauce but it has a really strong flavor on top of the flaming sensation.
Spicy chili crisp is amazing with white rice.
Was gonna say the same thing, I always have this one on hand https://www.amazon.com/gp/aw/d/B0051D84JU/ref=pd_aw_sim_325_of_14?ie=UTF8&psc=1&refRID=8Z86VGP96WAHTJ0J3YCF I end up using a jar in a week cause I put it on every meal every day
here you go. Go for the 3-pack to get 25% off
oh yea?
https://smile.amazon.com/gp/product/B06XCGYQ2X/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
edit: why the downvotes?
Get a WHOLE BUNCH!
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Gallon/dp/B06XCGYQ2X/ref=sr_1_9_a_it?ie=UTF8&qid=1506390772&sr=8-9&keywords=secret%2Bardvark%2Bhot%2Bsauce&th=1
WSAYWT: Trickers. Top down. Little redboi popping out.
AOTD1: I love spring. Chicago can be shit for a few months of the year, but when it's above 50°F and sunny, this city is the best in the world (I'm biased).
AOTD2: I grew up in a very spice-averse home. My mother is a self-described "spice weeny" so I never really did hot foods. Then I met my wife and she put sriracha and other hot sauces on everything and I felt like I had to learn or she would never love me. And I did learn and now I love hot sauce. There are currently at least 4 different hot sauces in my house.
[Edit] I just remembered we did have one "spicy" thing in my house growing up. This local radio station put out a mustard (I have no idea why) and it was called "Bite Your Butt Mustard" and we bought a bunch. It was actually really good, like a slightly horseradishy honey mustard, but almost more honey than mustard.
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Net/dp/B00AIR3Q38?th=1
Dave's Insanity Sauce. Incredibly hot - use your own sauce and add a small amount to test, say 1/8th tsp for starters (seriously!), and go from there. This stuff is extrememly hot. If memory serves it uses extract, making its Scoville count much higher than a regular hot sauce. I've seen it in grocery stores, so it shouldn't be too hard to find.
Good luck!
For your tasting pleasure https://www.amazon.com/Bomb-Beyond-Insanity-Sauce-Bottle/dp/B000FIBBWS
On amazon they occasionally have 40-50% off "Kitchen of India" seasoning. They are AWESOME!! I recommend the butter chicken curry and chicken curry seasoning. keep checking slickdeals.net for the next sale. (usually just cook boneless chicken breast cubed up and after browning the chicken add in the seasoning and water and let it simmer. DAMN good over rice) http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1?ie=UTF8&s=grocery&qid=1268424032&sr=8-1
Needs some sauce! I get those packages of curry blocks that you store in the pantry, break one off in some water on the stove, simmer for 5 minutes and it's delicious!
This garlic chili sauce is made by the same dudes who make Sriracha, and doesn't appear to have any carbs period. Maybe that's an alternative for you when you've spent your carbs elsewhere.
http://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2/ref=pd_sim_gro1
Wanna puke and maybe go to the hospital? Get some of this:
https://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
See, I actually like hot stuff and had eaten carolina reaper infused stuff before and have even conquered food infused with The Source.
I was wholly unprepared for this though.
I mean kind of. One of the chemistry teachers brought in this hot sauce and was giving it to any of his students who wanted to try it. Of cource he had a ton of ice cream and milk for those students for afterwards. I wasn't one of his students though so I just popped into his classroom during passing time and asked him for some. He gave me a generous serving and then I had to hurry on to math class. It was a pretty dumb thing to do but I'd probably do it again.
i have first hand knowledge of what its going to feel for him, and its going to be fucking bad, real bad and there is nothing he can do about it. You can't drink milk to help cool it down, you can't piss the heat away, you'll try and sit in a cold bathtub and your weiner will be on fire.
i'm sorry this prick cheated on you but this is a good way to gain vengeance.
edit
for reference this is what i was playing with before i touched my weiner and it made its way up into my dickhole
http://www.amazon.com/The-Source-Sauce-Million-Scoville/dp/B001BIXJG2
its rated at 7.1 Million Scoville Units
for reference
Tabasco sauce is just about 2,500 Scoville Units
Jalapeno's are 2,500 - 8,000
and depending on which kind of Habanero Op used that pepper can range from 100,000 to 577,000
edit 2
ha i forgot Standard pepper spray is rated at 2 - 5 million
/u/facepalm_guy is referring to the kutbil-ik. It's a little smoky but not as much as the black label one.
El Yuc's chipotle sauce is really good as well. It's milder than their habanero sauces, but the flavor is on point for anything you want a smoky chipotle flavor.
I bought this, Dave's Ghost Pepper Jolokia Sauce
not too long ago for myself, but it would blend with ketchup very well. And an entire bottle would melt someone's face. I just add a drop to sauces, dressings, mac n cheese, etc.
It's wicked expensive but coconut aminos is the same thing but single sourced. It tastes almost identical to soy sauce.
Use this...http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Take a picture of it and show someone at the store. They'll know what it is.
I love his stuff
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38/ref=sr_1_1_a_it?ie=UTF8&qid=1499726378&sr=8-1&keywords=aardvark+hot+sauce
these are all prime eligable:
Scotch bonnets are really hot. Just because something has scotch bonnets in it, doesn't mean you have to move up to a hotter pepper, just need more scotch.
I don't like the Matouk's, try putting Pure Cap into another tasty hot sauce you love. I sometimes buy cheap 2L bottles of louisiana style, presidents choice or whatever and spike it. http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
Lace the shit with straight capsaicin
I know somebody who tried. He likes spicy food so he decided to try it. A very small amount rendered his food inedible. Apparently it doesn't have a good flavor and it's way hotter than any hot sauce you'd actually use. He texted me the next day to say that taking a shit that morning was one of the most painful experiences of his life. Maybe if you used just 1 drop of it in a large pot of food it wouldn't be too hot, but then again why wouldn't you just buy some hot sauce? it's cheaper and it tastes better. This stuff is plenty hot: http://www.amazon.com/Daves-Original-Insanity-Hot-Sauce/dp/B0000DID5R/ref=sr_1_1?s=grocery&ie=UTF8&qid=1322367164&sr=1-1
I usually cook it with Goya Mojo Criollo (available at the grocery store in the Mexican food aisle, don't buy it online). Marinating it overnight and grilling it works well. Lately I've been throwing about 2lbs of chicken breasts into an Instant Pot, sprinkling them with dry mojo seasoning, and adding half a bottle of Mojo, and cooking at high pressure for whatever the recommended time is (I think like 14 minutes?), then shredding it and using it for enchiladas (La Victoria enchilada sauce is good).
Idk how many of you all watch Hot Ones on YouTube, but I just ate some of Da Bomb Beyond Insanity, and holy shit that was rough. The taste is very bitter and goes away quickly, leaving nothing in your mouth but straight heat that gets worse and worse as time goes on. When I first ate it, it wasn't so bad but THAT SHIT'S DECEIVING. I cried for a full 10 minutes, and the pain didn't go away until 20 minutes. I was physically shaking all over (hands, arms, legs), I have the chills now, I hear a ringing in my ears, and some mild heart burn.
I understand why so many guests have a tough time with Da Bomb, and I have mad respect for Sean Evans being able to talk through that.
It has 1g carbohydrate per tsp. Just account for it in macros.
Try sambal oelek if you have not. its low enough to be rounded to zero carbs (admittedly that could be a very tiny difference) and is incredibly delicious.
https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
Add the chicken and vegetables to the pot, use the water to loosely dissolve the curry paste, and then pour the soupy paste-and-water mixture into the pot.
It comes out like a very, very chunky sauce which is best served over rice or pasta.
https://smile.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounces/dp/B000V17MLS/ref=sr_1_3_a_it?ie=UTF8&qid=1540237328&sr=8-3&keywords=butter%2Bchicken&th=1
I like keeping this on hand for a super easy weeknight dinner plus lunches. I'll add chicken thighs, chick peas, onions, and spinach and season to taste.
Another one I like is this chicken and biscuits by tasty https://tasty.co/recipe/chicken-biscuits-bake. Delicious during the winter but not the healthiest meal. I just bake the biscuits while making it instead of they're way.
I'll keep a bag of frozen stir fry veggies and chicken thighs for chicken stir fry and rice or this stewed chicken https://www.allrecipes.com/recipe/83421/trinidad-stewed-chicken/. Drumsticks are great in this recipe too and are cheaper too. Adding a carribean hot sauce/spices to this one helps a ton too over just red pepper flakes.
I like to use the curry box mixes with some chicken thighs, carrots, potatoes, and tons of onions.
I'm also a pretty big fan of chicken and broccoli casseroles. Both are pretty easy to make.
I agree that this seems like a bad idea, and depending on your guest it could be taken as disrespectful. If you are set on doing it, definitely try to practice your meal before she arrives so you don't have a disaster on your hands!
I recommend making boxed curry. It's a good, filling winter meal and you can customize it with the protein and veggies of your choice. I usually go for Golden Curry, you can order it online or find it in the "ethnic" aisle of a regular supermarket, since you said there are no Asian markets near you. In addition to being tasty and easy to put together, it's a casual meal so it will be lower-pressure.
I regularly blend chilies and garlic cloves (1 chili : 1 clove ratio) with a little bit of water for use in cooking pretty much anything.
I only use them fresh but if you can somehow preserve that, it would basically be a homemade version of this. Hot sauces don't have to be as complicated as Tabasco!
He's currently on the toilet shitting his insides out and crying because he thinks he's gonna die.
Source: Drank 1 tbsp of this shit one tequila night.
http://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
I tried The Source there today. One drop of this sauce completely engulfed any other sauce I tried for the rest of the afternoon; 7.1 million scoville units is not something to scoff at.
Do not click unless you want to be ruined
http://www.hotsauceworld.com/source.html
http://www.amazon.com/The-Source-Sauce-Million-Scoville/dp/B001BIXJG2
One drop on a spoon ???
https://www.youtube.com/watch?v=8ElV5F5cRtQ
https://www.youtube.com/watch?v=o0y7CXqI2ac
Including the XXXtra hot Yucateco? If you've not had that one yet, it's a step up in heat from the others and definitely tasty.
Some comparably tasty and easily acquired habanero sauces: Yellowbird, Secret Aardvark, Queen Majesty.
Next beyond habs you're going to start looking for sauces with ghost pepper. Nothing specific comes to mind off the top of my head, I have a random assortment of a bunch at home, but Yellowbird makes one in a larger bottle.
I also have a lot of food allergies.
Keeping meals simple has helped me a lot (not just from an allergy perspective, but diet adherence, time management, etc.) Most of our meals we build around one main protein and 1-2 vegetable side dishes.
I've found searching paleo and whole30 type recipe sites and books helpful for inspiration. While some recipes will be too high carb (or need to be modified) it gives you a lot of basics to start with.
For my carb eating husband I might withhold some of the fat from my meal and add it only to my portion, or make cauliflower rice for me and regular rice for him, or serve my sauce over vegetables instead of noodles. If you keep the carb mostly separate (rice, pasta, potatoes, starchy veg) it is easy to make it work for everyone.
Our primary vegetable side dish rotation is broccoli, green beans, leafy greens (spinach especially), asparagus, cauliflower, snap peas, squash, mushrooms, bell peppers, and brussels sprouts. I often buy 2 or 3 large bags of vegetables per week and mix and match into our meals, then do something different the next week.
For the meats I do a lot of chicken (roasted, fried, stir fried, curried, grilled,) pork (pulled with home made BBQ sauce, roasted, grilled, fried), burgers (beef, turkey, or beyond beef soy/gluten free pea protein), steaks, beef stew (with lots of mushroom and smaller amounts of lower carb starchy veg such as rutabaga), sausages (pork, beef, turkey, or chicken), ground beef (taco salad, stuffed peppers), and sometimes fish (usually just tuna or white fish tacos.)
Some substitutions you might make (but I'm not a doctor so check with yours):
(http://www.nourishingmeals.com/2014/01/homemade-dairy-free-sour-cream-nut-free.html) instead of sour cream
(https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU?th=1) instead of soy sauce.
(http://daiyafoods.com/) products are soy and gluten free. Some (like the cheese) are reasonably keto friendly, some (like the yogurt) are not.
(http://followyourheart.com/products/soy-free-3/) can be used in place of mayo. There are a lot of options for [making your own]
(http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html) as well. I love making chicken and tuna salads with this.
(http://www.questnutrition.com/protein-powders/mct-oil-powder/) but it contains a little sodium caseinate so may be unsuitable for you. There's commercial coconut milk based creamers, or you can just add coconut milk and doctor it up how you like.
(https://www.charliefoundation.org/resources-and-tools/find-recipes-home/breakfasts/item/1108-porridge) (substitute refined coconut oil or butter flavored coconut oil or spread.) Or you can make a low carb protein shake or smoothie if you're into that. (Or just eat food that's not "breakfast food.")
(https://epicbar.com/bars-overview) which are soy and gluten free.
(https://www.amazon.com/All-Natural-Coconut-MCT-Oil/dp/B00XB5IWJC/) and coconut oil the best choices for this as they may be more easily absorbed. Start with a small amount and work up though, as they can trigger diarrhea in some people.
Just wanted to chime in and say that coconut aminos are a paleo-friendly (and delicious!) substitute for soy sauce. This recipe looks yummy!
Lao gan ma brand chili sauces are some of the most popular in China--all my Chinese friends swear by it, as do I. I personally favor the flavor of the black bean sauce.
I often just use a big spoonful of Lao Gan Ma Spicy Chili Crisp as a stir fry sauce. It doesn't have sugar in it. It's also way cheaper if you have access to an asian market.
Wikipedia suggests that Italians use an oil made from olive oil and Calabrian chilis:
https://en.wikipedia.org/wiki/Chili_oil#Italy
...I don't know exactly what sort of hot oil's expected for the Roberta's "bee sting pizza" you showed, but if I had to hazard a guess it would be that.
Honestly, I suspect that any sort of chili oil made from any chilis in any oil will work, if the intent is just to add a little heat (in addition to the hot soppresata.)
You can make your own chili oil by heating up some vegetable oil and then pouring it over dried chili flakes. I've been known to heat up cheap olive oil (a highly-processed one is best for this, not extra-virgin) and pour it over "pizza pepper" flakes to make it. (You have to use a sufficient quantity of chili flakes to keep the oil from incinerating them. Note that it may come out shockingly spicy -- after it cools down you can mix a little of the chili oil with plain oil to dilute it.) It's a common homemade Chinese condiment, so a Google search on "chili oil" will turn up many recipes and tutorial videos, some plain, and some with extra ingredients.
Here's a (rather different) store-bought Chinese hot oil topping I like on my pizzas:
http://nymag.com/strategist/article/lao-gan-ma-best-chili-sauce-review.html
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Stores that carry Chinese products should have it -- the brand name is "Lao Gan Ma" and the specific product is "Spicy Chili Crisp". It's relatively mild as chili oils go (I could eat it all by itself!) and it's loaded with crunchy things (such as black beans) and salt and MSG. It's a whole bunch of comfort-food flavors all at once. But it's probably not remotely like what Roberta's pizza uses.
145 for 2 hours, generally lazy and just throw some chupicabra seasoning in the bag.
If we're eating it right there, then simple pan fry. Otherwise we use them for salad and so I don't even bother with the frying as it'll just be chopped up.
Also, I started toying around with throwing in mae ploy curry paste in the bag, with no other ingredients. Tried it once so far, and is super easy mock-thai curry. Not quite there yet, still working on experiments but it's been great.
Just don't add a lot of juice/sauce to it when it cooks. Sauces added in SV just leach flavor out of the meat, it doesn't imbibe them into it. You make meat flavor sauce, not sauce flavored meat.
SO EASY:
Curry paste
Coconut Cream
Instructions
All you have to do is put a little oil in a saucepan and turn the heat to medium. Put 1-2 tablespoon of the curry paste in the oil and let it simmer for a bit, making sure that you play around with it and ensure that it's getting heated thoroughly. After 5 or so minutes of this (the curry paste begins to get ever so slightly golden brown), lower the heat to a simmer and dump the jar of coconut cream into the saucepan. As the cream melts, stir the mixture well. Let simmer for 5 - 10 more minutes.
Done
You now have curry that tastes exactly like it does in a restaurant (most restaurants actually use curry pastes.)
Combine with your protein of choice, some veggies, pour over rice, whatever you want.
Secret Aardvark might be up your alley
Not OP, but I make wings regularly on the kettle. For regular wings:
-Set up kettle like OP, coals on one side
-Set all wings skin side down on a sheet with paper towel under it to dry the skin
-Sear wings skin side down over coals for 1-3 minutes until slightly charred
-Flip and sear other side for 1 minute
-Transfer to other side of grill skin side up
-Place lid on with vent open and directly over the wings
-Wait 5-20 minutes depending on how you like the wings done then toss them in sauce.
This gives the best of both worlds. A nice charred sear that makes the skin super tender and a indirect cooking period to crisp everything up. I usually marinade half of them in a mixture of Sabauce and Aardvark for some extra flavor. I've seen people have really good results using the Vortex as well.
link for the lazy, runs you about ~$46
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Net/dp/B00AIR3Q38/ref=asc_df_B00AIR3Q38/?tag=hyprod-20&linkCode=df0&hvadid=198064132688&hvpos=1o1&hvnetw=g&hvrand=16431108152656920770&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9061210&hvtargid=aud-829758849484:pla-382812061606&psc=1
I’m just going to leave this here for you, OP. I believe, no matter how crazy one is, everyone deserves to know this delisciousness.
They do https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Gallon/dp/B06XCGYQ2X
You can order a half gallon on Amazon.
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Gallon/dp/B06XCGYQ2X
If you like challenges, I recommend the following:
If you prefer sauces you can cook and eat freely, then I recommend:
They do sell a half gallon
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Gallon/dp/B06XCGYQ2X
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38
This is pretty much the best sauce ever made.
For my cats, I put a drop of Pure Cap (We use it to stop our horses from chewing on wood) in some cold burger pan grease on the counter, and covered it with more grease so the smell was covered. It took a few times, but they learned a lesson.
DAVES INSANITY SAUCEEEEEEEEEEEEEEEEEEEEEEEEE
Just make regular chili and dump a bottle of this in. It will taste nasty, but be incredibly hot. Also, don't get it in your eyes, it will end badly.
Is this what you are looking for? This is what they normally have at Thai places here in the U.S.
http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
The name of the sauce is literally sweet chili sauce. It's like ketchup. It's a type of sauce a lot of different companies make. My favorite is Mae Ploy (there's smaller and cheaper bottles on Amazon then the one in the link).
https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
It's delicious. Get a bottle of mojo, put the pork in the slow cooker, dump the bottle in top, cook for 8-10 hours on low.
https://www.amazon.com/Goya-Criollo-Marinade-24-50-Ounce-Bottle/dp/B00032CV8O
Yeah! IMHO a good hot sauce balances heat and flavor. From the look of the box, you are getting a good mix of hot, flavorful peppers. Here is a very simple hot sauce recipe. While it doesn't say it, I would recommend you run it through a fine mesh strainer and then mix in a pinch of Xanthan gum (you can find individual packets for like $0.99 in the baking isle of your grocery store). You only need a pinch - a little Xanthan gum goes a long way.
Personally, I would avoid the extracts. They add heat without bringing anything else to the party. Of course, if heat is your endgame it will definitely get you there.
Just in case you are looking for some additional sauces, Da Bomb is really, really spicy. My personal favorite (balancing flavor and heat really well, IMO) is Zombie Apocalypse.
Hope this helps!
Protip: this stuff is nasty.
If you don't want to hassle with making your own, Sambal Oelek is pretty similar but 0g of carbs. I've heard of people just putting it through a food processor to make it more smooth like sriracha.
aotd: This, I believe /u/mehimehi can confirm its spiciness, and also this. Btw, I don't think these can be categorized as 'sauce', they are too thick.
wsiwt: Rain. So naturally, Crockett & Jones Coniston.
Going home in a bit to make my first attempt at thai green curry. note that i'll be using a paste.
My current plan is dice and cook chicken, remove, dice and cook eggplant, onion, carrot, bell pepper, wait for them to soften, then add coconut milk (14oz?) and a half a jar of paste and then simmer for 10 mins or so then add the chicken back along with soft veggies like maybe snow peas? Then simmer 10 more mins and top with basil and bean sprouts.
I've never made a thai dish before so let me know if you got a killer veggie combo, I'm just sort of making it up
Butter chicken!
I don't make it from scratch but I use this packet of seasoning:
https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS
I also add about a cup of red lentils and add extra water for additional protein and fiber. You can skip the butter and cream if you want... or maybe just add a splash of half and half... I leave out the butter and don't even notice. Sometimes when cauliflower is in season i'll use that instead of chicken. I love this stuff!
Sandwiches... thinly sliced or pounded down with a mallet and cooked in a skillet. Add a favorite bread, lettuce, tomatoes, cheese, etc. I hit up the salad bar at the store for toppings sometimes too.
Hello! Do you mind me asking, is it [this] (https://www.amazon.com/Taste-India-Butter-Chicken-Sauce/dp/B00E1FSKOS) or this ?? If neither, can you direct me to the amazon link? Thanks in advance!
Just a heads up, the "Butter Chicken Curry" that is linked in the article contains some added sugar. I'm not super familiar with different types of curry and I don't know what the taste would be like, but the "Chicken Curry" does not have any added sugar.
Otherwise, this looks awesome and I can't wait to try it!
There probably are versions of it in the "Asian" food section of your regular grocery store. By the soy sauce/teriyaki sauce/baby corn etc section. My version of Kroger has this which is kind of the Hamburger Helper brand of curry blocks but it's still pretty tasty.
We break the blocks and mix them with hamburger when we do tinfoil dinners when we're camping and stuff.
If you've got an Asian grocery store near you they will most likely carry hondashi, http://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-5-28/dp/B0002YB40O and may have what you need to make dashi, kombu, http://en.wikipedia.org/wiki/Kombu, and katsuobushi, http://en.wikipedia.org/wiki/Katsuobushi (it will come pre-shredded in a bag). Dashi is one of the easiest stocks to make, only takes about 30 minutes or so, http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm
The Japanese do have teir own version of curry and it is delicious. I think they got it from the British so it's a re-interpretation of a re-interpretation. It's one of the most popular foods in Japan. It's usually made with pork, but if you're going to make it with katsu, make it vegetarian. You can buy a box of curry roux at most Asian grocery stores, http://www.amazon.com/Golden-Curry-Sauce-8-4oz-pack/dp/B0011UGYLM to use. Basically, take a pot, add a bit of oil (for Asian food I like peanut), cook some white onions in the oil, I also add some sliced garlic which is not traditional, add some potato and carrots (you may want to cook them half way first), add water, simmer for about 20 minutes, add the curry roux, stir it in the simmering water and it will break down, and then continue for 5 minutes or so. The curry roux will have instructions on the back of the box, it's super easy. This is the basic version but there are all sorts of variation, some put in grated apple or even coffee in it! It's my favorite thing to eat with katsu.
Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.
The easiest way is to buy the roux blocks like this: https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
Boil desired veg and meat and mix in blocks.
​
The other way is to make the roux yourself and use curry powder.
​
Nobody makes it 100% from scratch, at minimum they use the powder and thicken with roux or cornstarch.
If you want to try a premix of spice- Golden Curry Sauce mix works great in a slow cooker.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM?th=1
Link just for reference, you can find it at the supermarket probably cheaper.
Also don't forget to check out /r/slowcooking for great crockpot recipes.
Curry?
Don't need to watch a rice cooker.
Cooking takes as long as it takes to cook some choice meat and veggies in a large pan, plus five or so minutes of simmering in a break off of this plus some milk to make a sauce. Pepper and hot sauce to taste.
For meats I've done fish balls, pork, chicken, or sausage.
Veggies I've done combinations of spinach, baby bok choy, cabbage, bell pepper, onion, carrot. Traditionally I think potato works too but I have a thing of rice and potato in the same meal, though I could make an exception for sweet potato.
I'm sure someone can chime in for a healthier way to do curry sauce.
I know this isn't too much different, but making a curry with Chicken (use boneless skinless thighs, breasts are relatively flavorless), cauliflower, and carrots. I usually use 2lbs meat and 1lb of each vegetable. Then either 2 of the 3.5oz packages or one of the 8.4oz packages of Golden Curry sauce mix. This made 8 meals split evenly across 28oz meal prep containers, so easy to store and refrigerate/freeze.
I just make some rice and pour the curry over, microwave for about a minute. It's tasty, good mix of flavor and vegetables, and probably about 500-600 calories total.
For reference
Not the exact same thing, but an approxamation (or a generic Japanese-style curry) is fairly easy to do.
Just get yourself one of these.
Make a sofrito with garlic, onions, celery, carrots. Make sure you caramelize the veg. Add meat of choice, brown. Add water (or better yet some stock), and the curry roux. Stir to dissolve, and cook for 30 minutes. Add a couple teaspoons of soy sauce at the end, and you're golden.
The topping is easy too. Get a pork chop (or any other flat piece of meat). Season, coat with flour, dip in egg, coat with panko or breadcrumbs. Deep fry, and serve with the curry.
Edit : Looking around on some Japanese websites, it seems Cocoichi has this trick of adding a bit of peanut butter (like a couple of teaspoons per serving) to give the roux an added depth.
Holy crap. Ordering this bouillon now :)
I make a something kinda similar - sliced mushrooms, shredded carrots, sliced cabbage, bean sprouts, tofu, ramen noodles, Knorr chicken broth, chili garlic paste (cause spicy), a dash of fish sauce, cilantro, lemongrass paste, onions, lime, etc. You might like it if you liked the soup above! Secret is to press the tofu before you cube it, helps it absorb all that tangy salty soup flavor :P
HERE
Here
Or the overpriced one
Or if you really dont want to wait, try Park and Shop in Dubai Investment Park. They have everything there.
This isn't the best curry I've ever eaten, but it is BY FAR the best one I've ever made:
Cauliflower, Cashew, Pea, and Coconut Curry
INGREDIENTS
PREPARATION
OTHER NOTES
That's some hot [stuff] (https://www.amazon.com/dp/B001BIXJG2/ref=cm_sw_r_sms_apa_eDblxbV7D5W06)
Try a ghost pepper salsa before you get into the extracts Try Jardines, or Mrs. Renfro's ghost pepper salsa before you try something like [The Source] (http://www.amazon.com/The-Source-Sauce-Million-Scoville/dp/B001BIXJG2)
Only use 1-2 drops of the source per large amount of food (like a whole pot of chili / crock-pot / 4 lbs of hamburger meat.) Some places will let you try a drop on a burger or a wing if they have it, but they make you sign a health waiver.
Don't look for the sauce with the most heat. Find one with the flavor that you like the most, you can always add heat.
For my taste, this is the best out there for me - https://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E
I'm on an El Yucateco kick right now. Their Mayan style habanero is straight forward and tasty stuff. However, the one I crave most often is the Tabasco Garlic sauce. I go through about 5 bottles of it a month just as a general food additive, lol. It's not all that hot, but I love the flavor of it. Fortunately I can get it for $0.99 a bottle right now at a local place. I have been making Valentina hot sauce gravy with sausage about once a month for biscuits and gravy. It's not healthy in any way, but it's a treat.
That looks like the green El Yucateco which I've never tried, but the XXXtra Hot Habanero from El Yucateco is straight up amazing for the price (< $2 at any bodega around me.)
El Yucateco XXXtra Hot Kutbil-ik Mayan Style Habanero Hot Sauce - 4 oz https://www.amazon.com/dp/B001EOMQ9E/ref=cm_sw_r_cp_api_i_3fNTDbQ13HH56
daves ghost pepper
http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2
I bought this about 5 months ago. Needless to say, it's still pretty full.
Thanks :)
My stomach was acting up pretty bad about an hour ago. For a moment i thought I was going to vomit. Believe me ... vomiting is the absolute worst.
I'd highly recommend eating something like raisin bran to help push the capsaicin through your system faster.
If you're even a little bit constipated it will just sit in your stomach and intestines and it's no good. I don't know if it's the stomach acid going nuts or the capsaicin or both.
Basically I find that when I eat something beyond my tolerance level and I find it punishing like those youtube videos.. that a few days after I've recovered my tolerance is way higher.
I got this and it's pretty damn hot.
I poured a bunch of it on some of my food and it kicked my ass. I had my SO have a little bit on a toothpick and that was enough to get me in trouble. (and she has a higher tolerance than most people)
Now I can deal with that stuff really well. I can even handle a good amount of the Cajohn's nothing beyond which I also got off of amazon.
In order to get to my next level I'd like to get some sauce in the 4 million range. I'd really like to work up to something like the source, but it's really expensive and frankly it's a bit intimidating.
Middle one looks like this, and right one is this.
Not sure about the two left ones. Sorry.
Next year, tell him you'll only have one if he has one as well. Then give the bartender this: http://amzn.to/nVcqVr.
>but if I have an issue with soy, I'm definitely in trouble
I started getting severe gluten-esque symptoms with soy after going gluten free. I found coconut aminos recently and they taste the same to me with no ill-effects
http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU
This is your best bet, you can find it at whole foods/local health food stores or order it online for the cheapest at iherb or for the most convenient on amazon.
They’re talking about this. It’s a soy/gluten free replacement for soy sauce, essentially.
Agreed.
Fellow instant-noodle lover here. If you find your local Asian market - the legit one that Asian immigrants go to - you can find a ton of stuff to kick up your ramen. Cheap veg, we're talking 3 lb bags of baby bok choy for $2, fitty-cent green onion, and hella cheap ground pork, something like $2/lb. Also, delicious tinned fish (under $2).
But the best shit is the sauce aisle.
Good ramen comes with several packets: freeze dried veg, powder seasoning, and the grease packet. The ten cent stuff only comes with the powder. To make up for the grease packet, you can get either sesame oil or chili oil. You can get a tub of curry paste for under $3 and make curry noodles; one tub should yield 30-40 servings. Or Korean gojuchang.
This is my favorite and it's around $4 a jar in the market.
You can also save up any fat left from cooking, like bacon drippings or chicken fat, freeze it, and use it to silk up your ramen.
It makes a ten cent bag into at least a $2.50 bag.
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
The best thing to come from China since chinese pussy.
This and lots of it. You should be able to get it at all asian supermarkets.
I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.
I do it in stages for a stir-fry. First the ginger-garlic paste, plus lemongrass if it's Thai or Vietnamese, plus the vegetables. I may prepare them differently depending on whether I'm doing a "ding" dish, but in any case, veggies first. then I remove them from the wok. Then the meat, cooking fast and hot. If I'm doing a curry, I throw in a tablespoon or two of the curry paste with the meat, and cook for a minute or two.
Then combine the meat and veg, add the sauce (or coconut milk, if you're doing a curry), toss a few times, and done, unless I have to bubble it for a few minutes to reduce/thicken or to concentrate the flavors of a curry (adding cashews/unsalted peanuts plus chiffonade of coriander/cilantro at the end, if it's a curry).
I don't ever add water. Teriyaki is only for marinade for me
I agree with this 99% of the time, but Aardvark goes great on both eggs and fish tacos. Out of the hundreds of hot sauces I've tried, aardvark is by far the most applicable to any situation. https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38
Dude where do you live? Order it on amazon??
>it was uncomfortable, but it was also exhilarating. There was a little adrenaline boost. I felt high, and my consciousness was affected in a weird yet exciting way.
welcome to the club, friend.
a couple recommendations based on personal experience.
Ghost pepper: 1 of them INSTANTLY can be recommended. ADOBOLOCO HAMAJANG is INSANELY delicious. if there is a cost plus world market near you, they probably have it. if you are lucky, they are in the clearance section. manageable heat. EXCELLENT flavor. its more of a pepper water than your traditional hot sauce but w/e.
habanero: secret aardvark habanero hot sauce is by far my favorite habanero sauce. i would avoid "DA BOMB" like the plague. literally no flavor at all, and it just feels like you are stabbing your tongue with a hot knife.
Trinidad scorpion: personally, i cheated with this one. i am PROBABLY the only person out there with an actual BOTTLE of the Buffalo Wild Wings "Scorpion Rum" hot sauce. scorpion peppers mixed with meyers dark rum makes for a SERIOUSLY delicious sauce. shame it as a limited time only deal...
i actually havent had a sauce with carolina reapers in it, so i cant recommend anything. but if you stay here long enough, you wont just try one or 2 of them, you will probably find a GOOD one.
Btw, the brand of capsaicin you're talking about is called Pure Cap.
https://www.amazon.com/dp/B0000DG4NJ
I know this because of.... reasons.
No joke if you like hot stuff go there soon. Like this product linked below is like $13 a bottle right now which is the lowest I have seen it.
https://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ/
Satans Blood like $8.50
https://www.amazon.com/Satans-Blood-Sauce-1-35-Ounce/dp/B0033P2RN2/
alright, so I'm a bit weird and actually have a variation of this sauce all the time on everything. I really like chilli, my brother grew naga jolokias and I kind of grew up being fed whatever was the newest hottest pepper in the world. So...this stuff is ok (but, importantly it tastes really really good). if you want hot. like excruciatingly ball shrivelingly, arse clenchingly, face meltingly hot. you need to try this:
http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
it tastes like utter shite. but it will kill you, and then haunt your family after you are gone. it is fucking disturbing.
You didn't get this from me. Use at your own risk: http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ/ref=sr_1_1?s=grocery&amp;ie=UTF8&amp;qid=1331192624&amp;sr=1-1
Get a bottle of Pure Cap and you'll finish a book in one sitting.
Teriyaki sauce is just water, soy sauce, garlic, brown sugar, ginger, and corn starch (for thickness, that's optional)! It may not be the most intricate of Asian dishes, but throw it on some veggies, meat, and rice and it's a tasty stir fry. I throw in some cayenne for some kick. I got 1-to-1 with the water and soy sauce, then add the other ingredients to taste. Then do like a tablespoon of corn starch, mix it with another cup of water beforehand, dump it in, mix mix mix until it has the desired texture, and you're all set.
Also, fried rice is really simple. Cook your meat in a wok or large pan, throw in your veggies and whatever spices you want (I use Mae Ploy which is available at my local Wal Mart), then add your already cooked rice and a little soy sauce and some scrambled eggs.
Might not be the healthiest of recipes, but it's a start and it's crazy cheap.
EDIT: the price zombie below is for quite a large bottle. I get the smaller ones that'll last me three or four uses (cooking for two) for about $2 or so.
this stuff is pretty good: http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
Friday night and need to use up some leftover stuff, so I fried it! Since there were just 4 of us, we didn't need too much (especially fried food), and only made two dishes.
First, tofu fries. Couldn't be simpler: cut up some firm tofu into sticks (or cubes, if you prefer), and dredge in plain corn starch. Fry for 5-6 minutes at 375F. I have a fry-daddy, but you could easily do this in a pan too. They come out hot, crispy, and light. Great on their own or with just about any dip you like. (My wife enjoyed them "buffalo style" with blue cheese and Frank's Red Hot.
Second, pork wontons. Buy some wonton wrappers- a pack of 50 is like $2. For the stuffing I used 12oz ground pork, mixed with about 3 chopped scallions and 1 inch nub of ginger, ground. That's it! Stuff each wonton with about 1 to 1 1/2 tsp filling, seal with beaten egg, and wrap as shown. Fry for 1-2 min at 375. Again, any sauce you like (i prefer Mae Ploy! ).
Happy Frying!
Alright, here's my go-to pork taco semi-carnitas style marinade.
Ingredients:
Cube up your pork into about 1-2 inch chunks (you didn't say what cut, but I'm guessing a 'butt' or shoulder cut).
Coat the cubes in a mixture of the above seasonings (minus the Mojo and garlic).
Dice the onions (use a different knife)
In a slow cooker on high, (or a dutch oven on med-low on the stove) put some bacon grease in the bottom.
Put diced onions and garlic (about a tablespoon) in the grease. Cook them up till slightly soft.
Put cubed pork in slow cooker/dutch oven. Add about a cup of mojo, turn heat to low.
Walk away for 6-8 hours (unless you're doing this on the stove, then you may not want to leave that on). Have a beer or something.
Drain some of the fat/water mixture from pot.
The pork should now be REALLY tender and easy to break apart/shred. Shred the pork on a cookie sheet lined with alum foil.
Put your oven to broil, and then put the shredded pork under the broiler for a minute or two (don't burn it, just want it crispy)
Take pork from pan, put on taco salad, cheese 'tortilla', or just eat it straight out of the pan. That shit is good.
Have another beer.
I marinade them in mojo and a toss in a canned chipotle pepper or two. They're a huge hit with the family.
>Bob's Red Mill Gluten bag a few times, and I think that it always turns out bland and under-seasoned.
I definitely agree with this. I've used the Chicken Style Seitan recipe and it's definitely solid.
I'll include my recipe but I wanted to see what other people used since Seitan isn't really posted a whole lot on this sub.
I actually, this might sound sort of blasphemous, go with a bit more liquid when I steam it.
But I use 2 to 2.25 cups of Vital Wheat Gluten, .5 cup of Nutritional Yeast, 1 cup of Veggie Stock, 1 cup of Mojo Marinade, a splash of liquid smoke, and a tbsp of olive oil. For the spices, sorry this is going to have no measurements, Garlic Powder, Onion Powder, Adobo Seasoning (lightly), Tony Chachere's Cajun Seasoning (lightly), Chili Powder, Smoked Paprika, and whatever spice I feel like throwing in.
Knead that like crazy. When it's ready for steaming, wrap it in two sheets of tinfoil. Tootsie-roll tie it. And then steam it for 45min to an hour. Why longer than the ThatWasVegan recipe? It's because it's in one mass rather than chunks so it takes longer to cook all the way through. Honestly I sometimes just do a test and if it's a bit too...wet in the middle, I just throw it back on to steam for another 15 min.
I found this to create a more tender seitan which is perfect for sandwiches and it has a very smokey flavor that couples well with a very light spread (maybe some sort of flavored ranch spread, I use Halal Guys' White Sauce with some hot sauce mixed in to create a spicy tatziki sauce). Before I serve it, I pan fry it OR I dice it up and when it's crispy and little, it seriously is about 85% similar to bacon.
I understand where you're coming from, but sometimes... I like to marinate my meat... in this. Works well for chicken and pork too.
Off the top of my head: Marinate some flank steak in mojo. You can find it in most Mexican food isles. You can make your own. 1 orange, 1 lemon, salt, pepper, garlic powder, onion powder, olive oil. Cook steak how you like it. Make home made fries or get some five-guys fries, that's what I used to do. Use burrito size tortillas, you know the big flour tortillas. The hard part is the pico. Your going to have to find a recipe for that. I eye my ingredients (tomato, onion, cilantro, jalapeno, and lime) so I can't really help you there. And grate some colby jack or whatever cheese you like.
Here is what go me started 3 Guys From Miami, and Mojo Crillo. You are onto something with hitting 190. Amatuers slice whole pig, pro's pull. Have to admit that I have had to slice a pig or 2, but when you can pull it - you know - success.
http://www.amazon.com/dp/B00032CV8O/ref=sr_ph?ie=UTF8&amp;qid=1425313914&amp;sr=1&amp;keywords=mojo
(yes you could probably make your own, but I grew up with this stuff and I find it simple enough to pour a cup of it in with a pork butt and call it a day - quick and easy, as slowcooking should be)
Sriracha
Tapatio
El Yucateca
Pain Is Good, Louisiana Style Link
Hot Ones Hot Ones Link
Rogue Moruga Orange Rogue
Pain 100% Bought this one a few years ago, really tastes like shit
Da Bomb Insanity Da Bomb
357 Magnum 357 Mad Dog, creeper, great flavor but after a couple minutes really creeps up on the heat....and later in the day the heat hits the butthole too
Blair's Mega Death Sauce The main site also has two other saucees that are even hotter
Not strictly food, but if you've ever seen an episode of Hot Ones, da bomb is considered the hottest sauce in the show's history, despite its modest scoville rating. Bass Pro Shops sells this hot sauce for $12. Recently got a bottle myself, and one drop of it blows blazin wings from bdubs in the dust.
This is in my crockpot right now and I'm eating it over either broccoli or green beans with a half cup of rice. The sauce combines well with everything.
Here's a good spicy rub:
http://allrecipes.com/recipe/14537/spicy-chicken-breasts/
This is delicious and I only account for about a tablespoon of the marinade in my cals since there's always tons leftover:
http://allrecipes.com/recipe/30522/unbelievable-chicken/
For green beans, try sautéing with garlic and some Sambal chili paste. So good.
I've also seen some recipes where you use a 35 cal laughing cow wedge to make a cheese sauce for broccoli.
Sambal. Same company, basically the same sauce, but no sugar. Sambal + sugar + puree = Sriracha
http://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC
Sure. I tend not to use American style hot sauces (like Tabasco) in stir fry, but that's mainly because I don't like the vinegary notes. I tend to go for either a basic chili garlic sauce or more frequently sambal olek which is similar but hotter. But you should use whichever you prefer.
If you're looking for something lazy and cheap you can just mix pretty much any BBQ sauce with Sambal Oelek
Do you have a bbq?
Throw just plain wings on the grill.
No butter or oil.
Crank it to around 425°f and turn wings often so they don’t burn.
Take off when they get browned and crispy.
Toss in a bowl with bit of salt.
-1/4 cup ranch
-1/4 cup Sambal
-1 tbsp melted butter.
Toss with wings.
Best ever.
If you buy gochujang (middle one), you shouldn't have to buy cho-gochujang as well. Gochujang is the main ingredient in cho-gochujang and can be made easily.
I, personally, don't find gochujang to be very spicy at all. If you just want spicy, try adding pepper powders, fresh peppers, hot oils, and hot sauces.
Jalapeños, (I buy diced and just add to dishes that way)
Sambal Oelek, chili paste
https://www.amazon.com/Sambal-Oelek-Chilli-Paste-18oz/dp/B000JMDHCC/
Go Chu Jang sauce (Asian savory/sweet hot sauce/condiment)
https://www.amazon.com/bibigo-Gochujang-Korean-Style-Squeezable-Bottle/dp/B01EWVOSXW/
Hot chili oil like this one. I don't buy at amazon just want to show you the jar
https://www.amazon.com/Dynasty-Hot-Chili-Oil-5-25/dp/B004VEA96G/
Indonesian Chili Paste
Really depends on the food. Ramen gets Dave's Insanity Sauce (but just a drop! AND peanut butter, btw - so good), other Asian stuff gets Sambal Oelek, barbecue gets Dinosaur BBQ Devil's Duel, Tex-Mex gets Mountain Man, and so on.
I don't really have one "be all end all" sauce. It's all about letting the food pick the sauce.
Here you go...
https://www.amazon.com/gp/product/B000QU3JM0/ref=oh_aui_detailpage_o03_s00?ie=UTF8&amp;psc=1
Very pleased and no shrimp like many curry pastes I was running across.
Have you tried getting pastes for the sauces? I really enjoy this one. I normally get it at Wegman's, but it looks like this is a good price from also. It tastes similar to the butter chicken I get at my favorite Indian restaurant if I add a little extra butter or cream.
I know it's not exactly Indian cooking when you use a paste, but it's a way to start an fill your cravings for a littler cheaper. You could try this on a day when you're working on your naan skills.
I get this spice mix from Amazon: Kitchens of India Paste for Butter Chicken Curry, 3.5-Ounce Boxes (Pack of 6) https://www.amazon.com/dp/B000V17MLS/ref=cm_sw_r_cp_apa_EujDAbMZCPKT0
I like it a lot, I also add potatoes and cauliflower sometimes for variety and it turned out well.
If I'm having a bad craving for biryani I'll get the Saffron Road biryani from the frozen food aisle. I have seen it at Target, at some organic food stores etc. They nailed the smell, the spice is on the lighter side but it will satiate my craving.
Just a warning: The Kitchens of India stuff recently changed their recipe (and the packaging is now blue). It's now a good bit higher in carbs -- from 3g/serving to 7g/serving.
Amazon link for the new stuff
I made a Thai red curry sausage once with ground pork and rice, it tasted great and had a really nice spice to it. Might want to try Kitchens of India butter chicken, it's more of a paste than a pre-made sauce, lets you control the liquid in the recipe. I intend to make another curry sausage soon, going to do some protein with yellow curry with coconut cream and rice.
If you want to try Japanese curry, there's lots of premade curry cubes you can buy and thin out with water that are actually really good!
This one (https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM) is supposed to be good. I have different ones here in Taiwan. Just check the heat and match it to your preference.
Always good. If you like this type of meal, I recommend trying Japanese’s curry. It’s fucking delicious and you can make it at home easy. S&B Golden Curry Sauce Mix, Hot, 8.4-Ounce https://www.amazon.com/dp/B0011UGYLM/ref=cm_sw_r_cp_api_2MG7BbWNPWSRK
Don't see a lot of Asian representation yet, so here are some of my go-to lazy dinners. Basically the "Hamburger Helper" type recipes for our Asian household.
Char Siu Chicken Wings:
1 packet Char Siu Seasoning Mix
1-2 lb chicken wings
Dump the mix on the wings and mix and make sure to NOT add water. Mix and cover the wings thoroughly. Leave it in the fridge for at least 4 hours. Bake at 400 for 45min on a rack. Broil for extra crispiness at the end if you like.
Bonus photo of the finished product, I like mine broiled a bit extra for that char flavor. Side of roasted brussel sprouts + rice.
---
Lazy Korean BBQ Chicken
1-2 lb boneless chicken thigh meat cut to 2-3 inch strips
Jar of Korean Chicken & Pork Marinade
Essentially the same instructions as the wings. Dump the marinade on the thigh meat and leave in the fridge for at least 3-4 hours. Bake at 400 for 45min on a rack, finish with a broil if you like. Great with a side of kim chi & rice.
---
Slow Cooker Japanese Curry
1 box Japanese Curry Sauce Mix
2-3 lb meat of choice (chunked for stew)
2 yellow onions, chopped
2 carrots, chopped
2 potatoes, large chunks
~6 cups water (however much you need to just cover the ingredients in the slow cooker)
Sear the meat first if you like. Dump all the ingredients into the slow cooker. Cook on low for about 8 hours. Serve over rice. Note that you could also prepare the curry sauce mix on the stovetop as per the instructions on the back of the box. I just normally go for the slow cooker method when I want to set it and forget it.
Japanese curry is INCREDIBLY easy to make. You really can’t mess it up. You can buy brands like Golden Curry at most major retailers. Just a fair warning the spice levels are very mild across the board on most Japanese curry so if you like spicy food be prepared to add your own spices. All you are doing though is chopping some veggies and meat if you like and throwing it in a pot, done and done. Delicious meal that you can pack into the fridge and have for a couple nights :)
If you can get your hands on Japanese curry cubes (Amazon sells it too but at a high markup https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM ,) this particular type of curry goes really nicely with apples!
Saute onions with butter in a pot, add potato and carrot chunks (optional) along with cubed apples, then add water and let it simmer for half an hour before adding the curry. Let it cool for another 10 minutes, then eat with rice and broccoli!
I don't like any curry made with coconut milk or whatnot... but I absolutely ADORE Japanese curry. It's more like a spicy ginger/garlic stew. We buy these at our local Asian mart. Cook up some meat, add your choice of veggies (I like onions, carrots, and peppers, sometimes some mushrooms or broccoli depending on the day), cook that until it's all tender, then drop in the curry roux and let it melt through. It's warm and delicious. We serve it over some steamed rice and call it good. My absolute favourite meal in the world!
These are the blocks: http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG
I get them in the asian foods section at my local VONS.
I like the America's Test Kitchen gumbo recipe. You can also add a bag of frozen cut okra near the end of cooking. This freezes quite well too.
Lidia's Italian Wedding Soup. Don't actually use 7 quarts of cold water, you'll overflow the pot. Just fill with water until your pot is 3/4 full. You can always add more later if you need. You also don't need to poach the meatballs separately, works fine just dropping them straight into the soup (probably adds more flavor to the soup itself). I actually use italian chicken sausage instead of pork, and I also add about 4 oz of tiny pasta (pastina or stelline) at the end. I grew up eating Progresso Chickarina soup, so chicken meatballs and pasta in the soup.
If you want a braised meat sort of thing, I like braised short ribs served over polenta with some broccoli rabe slowly sauteed with garlic and olive oil. Or either of the Taiwanese national dishes, beef noodle soup and braised pork belly (lu rou fan).
Or if you're feeling lazy, some standard Japanese curry from a box. I make it with onions, carrots, potatoes, and chicken and serve with rice. This is one that gets better the longer it sits. Some people just let it on the stove for a few days and reheat as needed (the food safety police do not endorse this practice).
My two favorites are, chicken thighs/breasts + cream of mushroom soup + packet of onion dip mix. Eat it over rice ( it makes a fantastic gravy ) with veggies as a side.
Chicken breasts/de boned chicken thighs + 1 can coconut milk + good drizzle of honey, + 3-4 big spoonfuls of peanut butter + 1-2 cubes of curry powder ( i like this brand, green or gold work nicely ) + a few tbsp of thai red or green curry paste ( i usually use green ). Usually had 1-2 yellow/orange peppers as well. Such a good an easy curry to make.
I'd just order this http://amzn.com/B0011ULFVG <<--S&B medium hot golden curry and whip up a batch to test. Want to make it easy? Grab a pound of ground beef, and a poundish of frozen veggies (or just add carrot potato and onion) and cook it up per the directions on the box.
Generally, if I order "curry" at a "Japanese" or "asian" food place and it just tastes like it was made with the yellow powder from a red topped spice jar then it SUCKS. That sounds like what you have encountered. That in no way is representative of Japanese curry. I really enjoy indian and thai curries as well, but japanese curry will always be my favorite.
No worry, BEEF CURRY!
Huy Fong Chili Garlic sauce is bomb AF and is prolly at your local grocery store.
Keto approved "basically 0 carb" Sriracha replacement below.
Huy Fong Chili Garlic Sauce, 8 oz
https://www.amazon.com/dp/B0016L34GO/ref=cm_sw_r_cp_apa_i_9gVVDbR7MEABF
Avocado toast with chili garlic sauce and a fried egg.
Stuffed avocados
I've always wanted to try avocado pasta but haven't.
no, this stuff is evil.
The Source Hot Sauce, 7.1 Million Scoville Units
Amazon Link
Ok, now I'm curious. You can buy this shit on Amazon by the way...
https://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
ok so i googled this hot sauce. Is this it?
https://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
Mad Dog Plutonium 9: https://www.amazon.com/Mad-Dog-357-Plutonium-Scoville/dp/B00IIUEOEW (9 million)
or
The Source: https://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2/ref=pd_sim_325_2?_encoding=UTF8&amp;psc=1&amp;refRID=AW70TVM6YPCGRMT27AVQ (7.1 million)
Which makes me wonder...
How is THIS made?
5-6 pieces and we're red faced and snotting and your tongues usually numb by that point. And we love hot food and can eat less than 10 pieces back to back before it's just too much
1.5 Tablespoons of this stuff in the marinade Nice and smokey and the heat comes on slowly. After piece 2 it's usually in full effect.
The funny part is the first piece isn't hot so non-hot-food people say "Oh man I love the flavor and it's a little hot but not too crazy" and a minute later "......" is all you get about midway through piece 2.
If you wanna try it, this sauce comes highly recommended: http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2
I use daves ghost pepper sauce on a lot of things. I'm aware that the hot sauce is significantly less hot than the actual pepper.
It doesn't matter if you're immune to hot or can't handle hot. It's the same for everyone.
I can put it on my burritos now like most people put taco bell mild sauce on their burrito. I barely notice the hotness anymore. But for the longest time, it would melt my face. I mean it felt as if my face was melting off. It's the only hot sauce I've ever been able to feel through the ENTIRE digestive process. It took me forever to build up tolerance, but I forced myself to suffer and now it's nothing to me.
If you get some of that hot sauce and force yourself to suffer, there is next to nothing out there that will be spicy to you. Thai food used to make me sweat like crazy. Not I can walk in and ask them to make it as spicy as possible and I barely notice. My tastbuds still work fine. I remember exactly what food tasted like before, and it still tastes exactly the same. (I've had a lot of people say I was burning my tastebuds off).
tl;dr: Go buy some of that hot sauce and build up tolerance. (start with one drop in a bowl of ramen and work your way up from there.) Force yourself to suffer.
I'm on a mission to find something hotter.
How would you compare the heat to other ghost sauces like Dave's?
Seeing you casually eat a whole spoonful makes me assume it's just piss-weak sauce with some good flavors. Not dissing your ability to eat spicy food, but I'm genuinely curious as to how it matches up.
[Good luck] (https://www.fishpond.com.sg/Kitchen/Daves-Gourmet-Ghost-Pepper-Hot-Sauce-amp44-150ml-amp44-Pack-of-12/9999747596123)
[try not to kill yourself] (https://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2)
Dave's Ghost Pepper Naga Jolokia Hot Sauce
http://www.amazon.com/dp/B001PQTYN2/ref=cm_sw_r_an_am_ap_am_us?ie=UTF8
In addition to Soy/Teriyaki I like to add Chili/hot pepper flavors to my dishes. Walmart should carry this stuff, which has a bit of a bite to it but the chili flavor is great.
You won't be able to find this stuff at walmart, but it's good too and is available at Amazon.
I don't have a favorite brand, but don't forget Hoisin sauce!
https://www.amazon.com/Chung-Jung-One-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1468632129&amp;sr=8-1&amp;keywords=gochujang
Hey! I think this is the cheapest on my list, I had other things that were cheaper but they increased in price :( I'm not even sure what I'd do with rosemary, I don't usually use it in my cooking lol.
I'm not going to lie, I think what I want the MOST on my list is this! I'm a sucker for board games, and Risk has always been a favorite of mine. I love boardgames because you actually get to interact face to face with your friends and it reminds me of a time long long ago where people spent time talking and hanging out with friends instead of playing games, watching tv, or updating facebook statuses on their phone while talking to you. I have a group of friends that gets together once a week and we either go do trivia, board games, or just hang out and I think we'd love to play this sometime.
This one is interesting because it has different rules, and the board changes between games. It's unique in the sense that decisions from previous games influence the next game and some things are permanent. From what I understand, to play it you need the same group of people each game and the board is only good for one play through as you need to either cut out or rearrange the board. Also there are some ominous envelopes that have to remain sealed until the instructions tell you to open them. I just don't know why board games are so expensive :(
OK rambling over!
Don't think I forgot that you are the spicy lover! Might I suggest adding this to your wishlist? It's super tasty and used in almost any Korean spicy recipe. Or add this one as it's only $7 more and has 6x the quantity :)
Anyway, thanks for the contest Aveline!
I've not had this personally, but looks like coconut aminos are a great paleo-friendly seasoning for jerky. Here's a recipe.
I used to use Bragg's liquid aminos when I made jerky, and it tasted great, but Bragg's is soy based.
The OG Sichuan hot sauce: https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
It's life changing.
Also, try the Shin Ramen brothless--just mix in the spice packet after you drain the noodles. It's so much more intense.
LAO GAN MA
full of msg, and probably horrible other chemicals, but holy fuck it's good. super spicy, can be found in any asian grocery. it's like mouth heaven.
http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Soy Vay Very Very Teriyaki is good and nice to have on hand:
http://www.amazon.com/Soy-Vay-Award-Winning-Teriyaki/dp/B003MYU5A6
Oh and I love this one:
http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/
just use hoisin or vegan oyster sauce. sooo good on broccoli
it’s crispy chili flakes in oil
check the ingredients for potential allergy issues - it has MSG and peanuts I believe
Lao gan ma is the most popular brand, but other brands have been hitting the market, due to the massive success
Satan's Blood
Lao Gan Ma Chili Crisp
Light Soya, sesame oil and this chili sauce. Really delicious sauce imo.
Chinese Chili Oil-Onion Crisp sauce is amaaazzzing
Try this brand.
Have you had angry woman sauce before??? (you can find it cheap at the local asian market)
Here is a clone recipe
http://www.foodiewithfamily.com/2014/09/09/happy-lady-sauce-homemade-chinese-spicy-chili-crisp/
This guy. Stir it into fried rice at the end of cooking, on top of pretty much all veggies, with fried eggs…chef kiss
It's mostly in the curry paste.
I am lazy so I break down rotisserie chicken from costco - it's already cook, so I just have to make a sauce and lightly toss, reduces cooking time.
I used about 1200g of chicken, 2 bell peppers, 142g of onions, 1 pack of cherubs tomatoes, 50g of the paste, 40% can of coconut milk (~ 2 servings)
~289 calories with ~40g of protein per serving if split 6 ways.
https://www.amazon.com/Mae-Ploy-Red-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2_a_it?ie=UTF8&amp;qid=1498371833&amp;sr=8-2&amp;keywords=mae+ploy
Here try this! They have it on Amazon :)
Traditional Thai food minus the rice is very keto friendly. Lots of exotic green stuff and meat salads.
Real thai cury is not all sugary. It's just paste plus coconut milk. What's with the coconut oil craze when coconut milk is sweet keto nectar?
https://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS
https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B00M8VSKW4
My wife and I are Thai curry fiends. I will give what tips I can, and a simple recipe.
BONUS STAGE
We made this for years, but there was still a Thai restaurant that added another flavor we just couldn't nail down. As it turns out, it was strips of kaffir lime leaves. If you are a Thai curry fanatic, this is the piece that really brings it all together. The bad news is, they are usually pretty difficult to come by, so we decided to just pick up a tree and plant it for year-around access. (we live in Texas, so we don't have to keep it indoors).
Good grief, I'm all over the place right now.
This recipe is amazing and so easy: http://thewoksoflife.com/2015/08/red-curry-chicken/
This is the curry paste I use: https://www.amazon.com/gp/product/B0091UW4QS/ref=oh_aui_detailpage_o04_s00?ie=UTF8&amp;psc=1
Well then allow me to recommend one!
I do not qualify, but I love hot sauce.
Valentina black label is my daily driver. I try to bring back sauce from each place my wife and I travel, and the last place we we're in was Portland. I brought back some Aardvark sauce and it was great!
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Net/dp/B00AIR3Q38
Place 1-2lb of Ground chicken in a frying pan and stir the chicken on medium-high heat until barely pink. No added oils are needed to fry.
Drain access fat from pan. Since it's ground chicken, there will only be about 2-3 tablespoons.
Place frying pan back on stove.
Change heat to medium and move the meat over to one half side of the pan.
Crack in 3-4 eggs per 2lb of ground chicken on the other half of the pan and add salt and pepper and let sit for 2 minutes minutes. Then stir in all together. You should add in your precooked veggies at this point if you are using any.
Eat on or with slice of wheat toast. Dab on generous amount of Aardvark Secret Habanero Sauce. You can find this at supermarkets for $5-6, but paying $7.00 a bottle is a steal for how rare it can be depending on your location. https://www.amazon.com/gp/offer-listing/B00AIR3Q38/ref=olp_twister_child?ie=UTF8&amp;mv_size_name=3
This is my lazy weekday morning way of doing it. My recipe is ripe for improvement.
https://www.amazon.com/gp/aw/d/B06XCGYQ2X/ref=mp_s_a_1_1_a_it?ie=UTF8&amp;qid=1549170628&amp;sr=8-1-spons&amp;keywords=secret%2Baardvark&amp;psc=1&amp;smid=A1VAOWZNDCV6C6&amp;th=1
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce-Gallon/dp/B06XCGYQ2X
I made a srirach-ish hot sauce last year with a 50/50 split of white and cider vinegar which turned out great. Secret Aardvark uses champagne vinegar and it's one of my favorites.
Hands down, Aardvark sauce
It's habanero sauce. Deliciously hot with a unique amazing flavor that goes great on everything. Plus it reminds me of home.
Love that stuff, the chipotle flavor :)
dirty dicks and aardvark are great too!
https://www.amazon.com/gp/product/B00PZ6B080/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B00AIR3Q38/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Secret Aardvark you can buy in jugs from Amazon.
Secret Aardvark Habanero Hot Sauce (Half Gallon)
https://smile.amazon.com/dp/B06XCGYQ2X/ref=cm_sw_r_cp_apa_i_.zd1Cb0CZNEPG
>Five calories won't kill you
And if you're scared it will, try this.
Oh I meant in restaurants.
For home solutions, this is the way to go
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38?th=1
secret aardvark is so good, hands down my all time favorite hot sauce. If youre looking for someting really burns try Trader Joe's habenro hot sauce, personally it's too spicy for me.
Another favorite is Yuctan habenro pepper sauce. Is phenomenal on tacos.
https://www.amazon.com/Yucatan-Sunshine-Habanero-Pepper-Sauce/dp/B0005ZYSI0?th=1
lastly salse picante de chile habenro is good but it always makes me have weird poops so i stay away
Depends on what you consider spicy tbqh. There are many delicious sauces that are just way too hot for most people.
If you want to stick with the same general heat level as tobasco, Tapatio and Cholula are super mainstream and available everywhere.
If you want a bump up from that (a few times hotter), I can't recommend Secret Aardvark enough
My personal favorite all around sauce (Jolokia 10) is also what I consider a fairly mild sauce (about twice as hot as Aardvark), [is also my favorite sauce] (https://www.amazon.com/Jolokia-10-Hot-Sauce-ounce/dp/B0070XVW3E)
It's a puree style sauces instead of a vinegar/liquid sauce, so you get some chunk, some bite..but it's not an extract sauce like you get with some of the sauces starting at this level. Extract is a cheap way of giving more heat at the expense of taste (you get a metallic, carbon taste from the stuff)
nah, I think the free prime shipping is only for things shipped by amazon. Since the guys selling Aardvark are some random reseller it is still expensive to ship (and shipping time is usually forever for resellers in my experience).
The link if you are interested: https://www.amazon.ca/Secret-Aardvark-Habanero-Hot-Sauce/dp/B00AIR3Q38/ref=sr_1_1?ie=UTF8&amp;qid=1505836571&amp;sr=8-1&amp;keywords=secret+aardvark+habanero+hot+sauce
there was a time when secret aardvark wasn't that easy to get. of course you can order it on amazon now.
https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38?th=1
Secret Aardvark Habanero and Floyd and Fred's HotLime Extra Hot. They both have a kick, but aren't mouth-on-fire hot.
https://marshallshautesauce.com/collections/frontpage/products/haute-heirloom-habanero
Ghost Pepper - Habanero - Jalapeno Flakes 3 Pack https://smile.amazon.com/dp/B009CQHSEY/ref=cm_sw_r_cp_apa_i_93cODbTA76FSJ
Ghost Chili Pepper Sea Salt - All-Natural Unrefined Sea Salt Infused With Extra Hot Ghost Pepper - No Gluten, No-MSG - One of the World's Hottest - Cooking or Finishing Salt - 4 oz. Stackable Jar https://smile.amazon.com/dp/B00AKKV0G8/ref=cm_sw_r_cp_apa_i_k5cODbGZJKCQ5
USDA Organic Garlic Gold Nuggets, Roasted Organic Garlic Seasoning Granules, Sodium Free & MSG Free, Vegan 2.1-Ounce Shaker Jar https://smile.amazon.com/dp/B004KU0LE6/ref=cm_sw_r_cp_apa_i_25cODbBYBV9NK
Secret Aardvark Habanero Sauce, Net 8 fl oz. https://smile.amazon.com/dp/B00AIR3Q38/ref=cm_sw_r_cp_apa_i_z6cODbFVTGPP5
I may be a stranger from the internet but I've got your back: https://www.amazon.com/gp/product/B06XCGYQ2X?pf_rd_p=c2945051-950f-485c-b4df-15aac5223b10&amp;pf_rd_r=K64J84BGB7GJ372GSAHM
I use pure capsicum for a lot of dishes including ramen, shabu shabu, pho, chilli, etc. etc. All heat, no flavor (not much anyway).
This is the one I have.
Sriracha of course, plain ol' Tobasco is in there as well as their Buffalo style (I actually like it better than Frank's). I also have a bottle of the Diablo sauce from Torchy's Tacos, and it's a pretty good topper. However there are quite a few times when I just want to add heat without changing the flavor - my go to for that is Pure Cap.
This product has been around for at least 20 years. I remember it from the old Peppers catalog I used to get in the mail.
If you're a real spicy fein then I'd commend Pure cap. Pure unadulterated capsaicin: http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ/ref=sr_1_1?ie=UTF8&amp;qid=1450596374&amp;sr=8-1&amp;keywords=pure+cap
So Potent. You get the spice without messing with the flavors. Could just add a few drops to your favorite milder hot sauces.
http://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
Suggestions for improving future studies:
Due to time and financial constraints, the original study was not able to explore the full potential of this discovery. Future studies might have better (and more controlled) results by using Menthol Crystals and a purer source of Capsaicin.
(Fair warning: Pure Cap is hotter than some pepper sprays, and is not intended to be ingested directly. Failure to use common sense can result in bodily harm and a trip to the hospital.)
Yeah I've tried this stuff, it's crazy fucking hot.
The Amazon Reviews are hilarious too, enjoy
> The line 'don't do anything out of hunger, not even eating' really irks me.
It's very very intentional. It's intended to piss off the audience, "get you out of your comfort zone".
> But returning to that, it just strikes me as pseudo-intellectual bullshit
That's what it is going for. Frank is not a nice person. And it even makes you question the very meaning of "pseudo-intellectual". At what age do people stop learning? Frank is stuck in his basement, never learning Love - from his great teacher (his wife). This goes beyond Intellectualism.
This line got a lot of discussion - and I really don't see it as an error on the writer's part. It isn't some bad dialog. It's specifically intended to punch you in a specific spot of the brain ;)
Now, would people pay good money to be punched in that spot of the brain. That's the issue with Season 2 - it isn't made for entertainment. Season 2 is very much a serving of Dave's Insanity Sauce. It's bitter, terrible, insulting and hurts going into your mouth -and the next day on the toilet. Much like Dante's Infero story.
get a bottle of some really good hot sauce and wait for the roommate/whomever to cook a spicy dish.
When they're gone, dump some of the sauce in it.
"holy shit man, I added wayyyy to many spices". Then they usually proceed to hover over the sink salivate like mad.
>I have never experienced the problem of spicy food exit revenge.
If you'd like to, here's a 100% guarantee:
Buy this.
Put a generous amount on your food.
Enjoy your bowel movement the next day.
This is the hot sauce I bought. I found it at Target, but I've seen it at a Kroger as well.
I dunno. Not much to say. In the early 2000s Dave’s Insanity Sauce was de facto hottest hot sauce out there. Apparently it put someone in the hospital when it was used in a chili competition (chili like with beans, not ‘hot chili’s’)
I’ve had it before and just a couple drops is enough to spice up a pot of spaghetti sauce. “Spice up” or “ruin,” depending on your taste/tolerance.
Amazon has it: Dave's Original Insanity Hot Sauce - 5oz https://www.amazon.com/dp/B0000DID5R/ref=cm_sw_r_cp_api_i_u7KYCbP4PAWA2
I don’t know how these others compare. I’ve been out of the scene for years. Good luck!
Turkey Bacon Ranch, Insanity, Koenigsegg One1. For every Kilogram it weighs, it has 1 horse power making the KG/HP ratio 1/1. Also, on the dyno it is faster than the Hennessy Venom GT
AKA Dave's Insanity Sauce
:(
Good thing I made my own mayonnaise with a few drops of this stuff. :)
Sorry I just saw this, but this is all it is. We didn't make it in house. https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
Instead of using BBQ sauce, try getting a big bottle of sweet chili sauce and making sweet chili ribs! The sauce you'll need is orange like duck sauce, but with flakes of chili in it. Mae Ploy is my favorite brand. Use it just like American BBQ sauce and let it develop a nice glaze.
I'm a white dude and that's how I grew up eating rice. I don't anymore because I don't have as much taste for salt as I did as a kid but that's how my dad makes it still.
If you like Chicken and rice this is a really good thai sauce that goes well with chicken
planning on making these this week, and I'll probably use some Mae Ploy which you can usually find at the grocery store.
I practically collect hot sauces these days, currently however I have three hot sauces of choice, Cholula (Chipotle flavor if I can find it outside of my house) is a middle ground, I hate Tabasco sauce as I can taste the vinegar taste way too much in comparison, then my go to for heat currently is Ghost Tonic has ghost pepper, and is a fairly thick sauce so it doesn't run everywhere. And then finally for something sweet that packs plenty of flavor my choice as of late is Mae Ploy, though you can technically make it yourself in your kitchen with a little know how.
Next time you're doing pork, pick up some Mojo Criollo as well. It's a marinade/sauce base that makes pork orgasmic.
It's in the latin/hispanic food section of your grocery store, or you can buy it online. Try it -
http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O
It's not carnitas, but close enough
1 pork loin, between 4-5lbs.
1 Bottle of Mojo Criollo. Check in the Latin foods section or with other Goya products.
2-3 spoonfulls of minced garlic
1 lime
One whole yellow onion and jalepeno, cut up
Put the pork loin, mojo criollo and garlic in a container to marinate overnight, at least 8 hours. Next morning put the pork loin and the marinade in the cooker. Add the onion and jalepeno, and the juice of the lime. Cook on low heat for at least 8 hours. 10 hours is better. When it's done, pull the pork out but save the juices.
Turn the broiler on in your oven on high heat. Shred the pork (should fall apart easily). Put it on a baking sheet, and pour some of the juices over it. You don't want to drown it, just keep it moist. Put in the broiler for 3-4 minutes, just so it gets a good crisp.
https://www.amazon.com/Bomb-Beyond-Insanity-Sauce-Bottle/dp/B000FIBBWS
Just one small dab should be good
https://www.amazon.com/gp/aw/d/B000FIBBWS/ref=mp_s_a_1_5_a_it?ie=UTF8&amp;qid=1540951321&amp;sr=8-5&amp;keywords=da+bomb+insanity+hot+sauce&amp;dpPl=1&amp;dpID=41f31iMXeqL&amp;ref=plSrch
I have a very high tolerance to spicy food. The bottle says 137,000 scoville but that has to be a mistake cause this sauce had me writhing in pain. It was so hot I felt like I was gonna throw up a few times and it will melt your insides as it makes its way through your body. It comes in waves so you think it has passed and then you get hit with another wave of pain and misery. So in other words this hot sauce is really good and I would highly recommend it. (might be tolerable at lower amounts but when I add hot sauce I just dump a bunch)
Is it this?
obviously
I do, I like the whole range of normal hot sauces. When you start getting into the really painful stuff I'm not really into it, but a drop or two of Dave's Insanity Sauce can really improve a dish of mediocre mild salsa. At that rate the jar I bought on a whim will last a few decades. Eating Thai food I'll ask for a heat level of 2-3/4 out of 3, if that makes sense. 70% of my heat additions as an ingredient or condiment come from Sambal Oelek, I'll put it in everything from eggs to salad dressing. I'll use dried Thai chili flakes for other recipes like tacos or Lentil Dal. I keep Sriracha around, but it basically only goes on leftover pizza and a bottle will last me forever. My fiancee hates it, so I never include it as an ingredient. I will use a good amount in Pho though. Unfortunately for me, Tabasco is the most commonly available hot sauce, and I have a moderate dislike of the stuff. I'll eat it when the food is so boring it needs some heat added, but I'll pick pretty much any hot sauce in existence over it.
However, unlike my father, I can some times be perfectly content to eat foods with subtle flavors. He basically writes them off as bland, and then dumps a huge pile of any available hot sauce onto it.
Red Rooster if you want some delicious Cajun vinegary hot sauce which goes amazing on pizza too
Sambal Oelek if you feelin for some Asian inspired hot sauce
Kung Pao Chicken http://www.myrecipes.com/recipe/kung-pao-chicken-50400000108350/
The recipe is written a little confusingly. but you can sub other vegetables, like green pepper and peas. I also sub This for the crushed red pepper and chicken breast for thigh. Also good soy sauce really makes a difference.
Edit the recipe really is hard to read so i will write it out since I am bored.
Ingredients
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
Sauce ingredients
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon Fresh minced ginger
1 to 1 1/2 teaspoons crushed red pepper
2.Add garlic saute 30 seconds add chicken (after you salt and pepper it) and cook till almost done.
Picture
I see you mentioned curries in another post but they. are. SO. EASY. Seriously, I dunno what access you have to ethnic stores but this red curry paste I can find in almost any store but if I'm near an asian store I pick up this Maesi brand. My recipe is 1) Saute any vegetables and/or meat you have. Onions, carrots, zucchini, red pepper, whatever. 2) Throw in some of the curry paste and cook it for 1-2 minutes. 3) Dump in coconut milk. Seriously that's it. Maybe a pinch of sugar/fish sauce/cayenne/ginger if I feel like it. It's my go to when I need something quick and to use up any left over produce.
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Also what about turkey? Burgers or stuffed bell peppers with turkey meat are great, or just do a half-and-half turkey meat with something like lentils for a bolognese pasta sauce.
If you'd like a simple starting point for thai curries, this right here is a fantastic starting point. There are also variety packs to try different ones.
Massaman Curry is one of my favorite things in the world. I typically make it with chicken, potato (sometimes sweet potato), sometimes with carrots, green peppers, or onion, always over rice. Don't forget to cook the peanuts either! :)
Next up is to grab some fish sauce, lemongrass, and ginger. I personally like Squid fish sauce. It is foul beyond belief if you give it a smell or pour it in a hot wok but it works magic. (I also add it to chili and meatloaf for umami). For the ginger and lemongrass, I won't lie, I often by those tubes of crushed stuff instead of actual lemon grass and ginger.
The Maesri pastes are a good starting point but working a little variation of the fish sauce, lemon grass, and ginger can get you a much better flavor.
For heat some sambal oelek is a pretty (this is a nice 3 pack of thai seasonings that has fish sauce and the chili paste) and maybe some ground thai chili.
Here is a recipe you can use as a starting point, I'd recommend frying the paste a minute or two then add coconut milk and letting that simmer a bit before getting into the rest of it. I personally wouldn't add peanut butter, though I make sure to cook with actual peanuts. If you have problems finding the tamarind paste, you'll be fine, though it is a good one to have.
Surely Amazon.com has vegan curry paste.
6 Can (4oz. Each) of Thai Green Red Yellow Curry Pastes Set https://www.amazon.com/dp/B000QU3JM0/ref=cm_sw_r_cp_apa_cMRhyb81FM7CH
My friend that grew up in SE Asia uses this brand
https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1506627094&amp;sr=8-3&amp;keywords=thai+curry+paste
She likes the pink can and the green can (and would kill me if she found out I call them like that) for those days you can't be bothered.
I just bought them and haven't used them, but I trust her taste in this sort of thing.
Try curry pastes! http://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=zg_bs_16321141_5
I usually make at least 2 curries at a time, one vegetarian and one meat-based. My vegetarian yellow curry usually has potatoes, cauliflower (fresh or frozen), onions, garlic, garbanzo beans (dried - soaked and pre-cooked or canned), frozen peas, some golden raisins and maybe some fresh spinach simmered in coconut milk and curry paste. When you prepare a vegetarian one that is just as delicious as the meat-based one, the meat consumption goes down. (I use the green for chicken and the red for beef.) You can buy the cans of curry paste at an Asian market for about $2 USD each. Tofu also works very well in any of these curry pastes.
Its kind of cheating but the best butter chicken I've been able to make comes from a packet. Using [this] (https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS?th=1) with some boneless thighs is fantastic and super easy.
As for rice I just throw jasmine rice in my rice cooker. While neither the curry or rice are authentic they taste good.
I realize that this is not made in a slowcooker, but if you don't have the ingredients to make this (I don't), this is a very good alternative:
Butter Chicken Curry
In my experience, these are the cheapest good foods I can get:
Protein: eggs, chicken
Fats: eggs, nuts, peanut butter
Carbs: rice, beans, potatoes, oatmeal, bananas
Sprinkle in some vegetables here and there where appropriate and you're on point. Also, make sure you check grocer specials and stock up on things you KNOW you're going to go through when they're on sale. I go through a lot of curry paste. I leave the butter out because I don't like cancer.
My husband and I have the same problem, and our go-to lazy meal is Butter Chicken. Our local Kroger sells a pre-made curry paste that we love (Kitchens of India, Butter Chicken Curry), and we eat that like most families eat spaghetti. Dice up some chicken, add whatever veggies you like, and make some rice and/or naan on the side. We also add a bit of ghost pepper because we like it really spicy, but our weak friends think it's very flavorful without no additional spices (except salt/pepper while the chicken is browning).
I also really enjoy fish as an easy, relatively healthy meal. Tilapia filets take no time to thaw in tepid water, so I just keep some in the freezer for easy, spur-of-the-moment dinners if I can't think of anything else. I season the fish with salt & pepper and either blackening spice or harissa seasoning (our local spice market sells a pre-made blend of dried spices that is my favorite thing ever). I usually nuke some frozen vegetables and make either rice or couscous on the side and add the same spices to the sides that I put on the fish. I usually make an extra meal to re-heat (in my HOME microwave) for lunch the next day.
I used THIS paste (it's crazy good), and added potatoes, carrots, onions, peas, and bamboo shoots. I use coconut cream instead of the water the recipe calls for.
Cube up and cook in sauces. I love honey garlic soy chicken over rice, and you can find recipes that do it without the breading which is a giant pita for that many little pieces of chicken, but so much better with it.
I'll probably catch shit for not making my own sauce but this is so so so much easier and is just what I'm wanting for easy butter chicken https://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounces/dp/B000V17MLS I'd make it more often if the smell didn't linger in my apartment for a couple days after making it.
I don't make it from scratch. Another user in this sub posted about the Kitchens of India brand pastes and I decided to try them out. http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS
It does have a tiny bit of sugar, but not enough to where I feel any cravings after eating it. Also, one of the paste packets is said to be for 1 pound of chicken, but I've used more than 1 pound with one packet, which definitely helps reduce the grams of sugar per serving.
I know you asked for a recipe, but I swear this stuff is really good. And it's less than $3 USD per package w/ about 3-4 servings each.
http://www.amazon.com/Kitchens-India-Butter-Chicken-3-5-Ounce/dp/B000V17MLS/ref=sr_1_1?ie=UTF8&amp;qid=1422721518&amp;sr=8-1&amp;keywords=butter+chicken
In case you'd like a slightly simpler preparation, I've found that I can make a very good butter chicken with this paste, a can of tomato sauce, some half and half and a little bit of sugar. It's cheap and it turns out great!
Not the healthiest, but I really like to make "butter chicken" with this spice packet. It calls for a lot of butter, but doensn't really need that much. I add cream to it at the end, but that's all depending on your tastes (I'm a wimp for spicy foods, and the cream cuts it). It's good with rice and cauliflower, all mixed together, and super easy to make.
S&B Golden Curry
It is a Japanese Curry Roux. They are very convenient if you want to make a Japanese curry.
Boil eggs until done. Chop into bits. Cook beef with salt & cumin. In a bowl, add the cooked eggs and beef, add more spice as needed. Chop parsley & add it to the bowl. Let the mix cool. Put the mixture into egg roll wraps and then fry in oil. You can keep these frozen and cook on other days.
Cut the eggplant into slices, fry in oil until done. Set on paper towels to absorb oil. In a pot, and put sliced tomatoes (I usually use four) in and cook with cumin & salt to taste. Add a can (small or regular sized, depends on your preference) of tomato sauce. Add sliced potatoes (I usually use four large red potatoes). Cover with lid and cook on low. In a pan, cook ground beef with cumin & salt. Add the beef to the potato mix, and then add the eggplant. Add more cumin/salt as needed. Cook on low for half an hour.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
Its Japanese curry that comes in the form of solid bricks. Dump them in boiling water, throw in your ingredients, serve over rice: Boom, meals for days.
Heheheh. I've been making golden curry chili for over a decade. With thick cut-ups of browned hardwood smoked bacon and chunks of scrambled eggs mixed into the chili near the end (so the eggs don't get over-cooked). Makes for a great breakfast bowl.
If you want a formal recipe you can check out these guys.
Otherwise I'd recommend buying some thai curry paste, or Japanese curry blocks. You basically just add milk + tomato (or broth or water) and boom, you've got a sauce to simmer your veg in. This japanse stuff is at my grocer, and the thai stuff I get from amazon.
Also, you can save money if you use dried beans rather than the canned ones. You just gotta remember to throw them into water in the morning. Same thing with split peas, they cook super fast if you soak them in the morning.
I'm surprised on the lack of comments on this post. Your meal prep is pretty unique and is something I wish I was brave enough to attempt. I always use the same [golden curry] (https://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG) brand, I cook extra extra servings and eat it for the entire week.
But to see you're brave enough to package the wet and dry ingredients in the same container, something I've been afraid to do, makes me believe the feat is actually possible. Did you have any obstacles or struggles during the meal prep process? Thanks OP.
Yup, I do it often now. It's hard to combine this stuff with usual American food in a meaningful way. Here's an easy beginner's route:
Get one of these. This is a really good brand. Follow the instructions and put the ingredients you want into a pot. Then add the mix in at the end. Poor it over rice you had cooking in a rice cooker and wa-la.
It's filling, nutritious and quick. But most importantly, it solves my cravings. You can add salt, sugar, sauces and oils to modify the taste a bit. Or you can try other flavors and brands.
You can make it at home with these curry roux blocks.
http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG/ref=sr_1_1?ie=UTF8&amp;qid=1449394479&amp;sr=8-1&amp;keywords=golden+curry
Directions are on the box. Easy peasy.
It's not crazy garlic-y, but there's some in there. For full-on garlic try Huy Fong Chili Garlic Sauce if you haven't already. It's in a lot of grocery stores in the Asian foods secction.
I'd simply avoid all processed junk whenever possible while staying away from restaurant foods except for those special occasions. Most likely that should get about three-quarters of the game covered according to this chart below:
https://healthyforgood.heart.org/eat-smart/infographics/75-of-americans-want-less-sodium-in-processed-and-restaurant-foods
For the meals that were prepared on my own, no added salt whatsoever since the flavor would come from salt-free canned tomatoes and powdered white onion. Maybe I would sprinkle just a little bit of kelp granules on top whenever I felt like adding a little bit of taste.
Stuff like chili garlic sauce and canned soups do contain some salt, I would add water to dilute them as my condiments while mixing everything beans and rice:
https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO
https://www.amazon.com/Amys-Light-Sodium-Organic-Soups/dp/B000G1EO6E
Well below my 1,500mg/day target and I don't really think much about my sodium intake as long as I'm cooking everything myself.
BTW, there are quite a few substitutes out there and three of them could be found online.
Kirkland Signature Organic No-Salt Seasoning:
https://www.amazon.com/Kirkland-Signature/b/?node=2594873011
https://www.drmcdougall.com/misc/2011nl/sep/recipes.htm
https://www.drmcdougall.com/misc/2015nl/may/recipes.htm
Mrs Dash Salt Free Seasoning Blend:
https://www.amazon.com/Mrs-Dash/b/?node=3036130011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Fast_Food_Handout_3-13.pdf#page=4
https://www.drmcdougall.com/health/education/free-mcdougall-program/canned-packaged-foods/low-fat-foods/seasoning-mixes/
Benson's Table Tasty:
https://www.amazon.com/Bensons-Gourmet-Seasonings/b/?node=9462565011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Recipes_2-11.pdf#page=5
Jeff Novick made this chart a few years ago, that should tell us where do we stand:
https://www.facebook.com/JeffNovickRD/posts/10154529852650125
Is Your SOS Free Diet Really SOS Free? Identifying Hidden Sources of Salt/Sodium, Oil/Fat & Sugars/Sweeteners
https://www.facebook.com/notes/jeff-novick-ms-rd/is-your-sos-free-diet-really-sos-free-identifying-hidden-sources-of-saltsodium-o/10151586400521819
Higher sodium, lower blood pressure. You read that right.
https://www.drmcdougall.com/forums/viewtopic.php?f=1&amp;t=55427
Yet another salt and blood pressure study
https://www.drmcdougall.com/forums/viewtopic.php?f=22&amp;t=55345
UPDATED!! Time to end the war on Salt?
https://www.drmcdougall.com/forums/viewtopic.php?f=22&amp;t=23557
Jeff Novick also explained the science as linked above and it's great to get a much better understanding.
Tried to mix it up this week so lunch isn't so bland.
Nutrition Info
Chili Garlic Chicken and Veggies
Sauce:
Swedish Meatballs
Meatballs recipe
I only used half the regular serving size for egg noodles.
Amazon
My supermarket has a ethnic food aisle and it’s right with the soy and hoisin sauces. You can also get the oyster sauce right there too. And as far as the sherry I’m not sure. I’ve read it’s fairly essential for that flavor
I like to use a chili garlic sauce as my stir fry sauce. <1 carb per serving! Not the same as a stir fry sauce, but the stuff is like crack to me. I can eat it by the spoonful.
https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO
this is the perfect boiled egg condiment!
https://www.amazon.ae/Huy-Fong-Sambal-Chili-Garlic/dp/B0016L34GO/ref=sr_1_3?keywords=chili+garlic+sauce&qid=1574324108&sr=8-3
The Source
Sorry born and raised in Louisiana, not really exotic. Why not try The Source.
http://www.amazon.com/The-Source-Sauce-Million-Scoville/dp/B001BIXJG2
[The Source] (https://www.amazon.com/dp/B001BIXJG2/ref=cm_sw_r_cp_apa_b9LAxb3K1DFC3)
Next time try the source! Worst idea I had in a long time.
We had this stuff at a sports bar I used to work at that was called "the source" which came in a little tiny glass vial. I don't remember the exact rating but it was definitely over 6 million scovilles. It was so thick and concentrated it was a thick black paste. I'm not entirely sure it wasn't in fact the blood of Satan himself. There was six or seven different levels of heat you could order on the menu - some of them we just added more powdered cayenne or used a different base. We would dip a tooth pick in the source and swirl it into the hot sauce for the "legendary wings" and fuck, that shit was insane.
Edit: found it, 7.1 million scovilles https://www.amazon.ca/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
Get "the source"^https://www.amazon.de/Source-Million-Scoville-Pepper-Extract/dp/B001BIXJG2... If that doesn't get you to your limit, nothing will.
Here you go
Order online. If you don't die report back.
if you ever get the chance this is the one i had
https://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
its great if you dilute 1 drop into 5 gallons
What's insane is that this is only rated at 350 Scovilles of heat. There's a hot sauce called The Source that is 7.1 million Scovilles.
You can buy it on Amazon here.
EDIT: You can also buy pure capsaicin crystal and dilute it into a tincture of 16 million Scoville units.
A few drops of this should suffice
Read the top review on this hot sauce.
The
greenish/yellowis fucking delicious, I’m not a fan of the red one thoughE: I guess it’s kinda more of a brown.
This one is my favorite: http://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E It's got heat AND great flavor.
I think he means this one.
El Yucateco XXXtra Hot Kutbil-ik Mayan Style Habanero Hot Sauce - 4 oz https://www.amazon.com/dp/B001EOMQ9E/ref=cm_sw_r_cp_api_i_LhNTDbNBN9VX0
There you go brother. It is good.
It's this one: https://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E
So good.
This one!
https://www.amazon.co.uk/Daves-Gourmet-Jolokia-Ghost-Pepper/dp/B001PQTYN2
The ghost pepper, or bhut jolokia, is the hottest pepper in the world. You could get him a kit to grow his own, and some of the sauce and/or powder to enjoy while he waits for them to grow.
El Yucateco fanatic:
Step up your game:
http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2
No one truly knows spicy until they've tried this
https://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2?th=1
Consiglio anche queste recensioni di una salsa piccante per chi volesse farsi quattro risate.
You gotta try Dave's Insanity Sauce if you like heat.
I like mixing this
And this
The combination is the best combination of heat and flavor. A few drops of each into a soup or onto some chicken and you will be sweating, crying, runny nose, all the good reasons people like spicy food. (Other people like those feelings too, right?)
You pick up a bottle of this.
Then you coat the sandwich in this. Not enough that it is noticeable while holding the sandwich, but more than a few drops.
The Naga Jolokia pepper rates at a 1,000,000 on the Skoville Scale. For reference that pepper is roughly 333 times as hot as an average Jalapeno pepper.
You taste a small amount of that sauce with expecting it, you'll think twice about anything you eat again. Plus, the sauce is quite tasty.
https://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2?th=1
Watch out, this sauce has got a bit of a kick. Don't know how often you die in melee, or your hot sauce tolerance, so be careful!
You can get it on Amazon.
Got that hot sauce for you. I had to taste this stuff before; it will keep you up for a long time(in agony)
http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2
Nope. This is the one I have. (Got it on a snack exchange here on Reddit)
Dave's Ghost Pepper Sauce actually isn't too bad as far as taste goes. Not quite as hot as eating the pepper directly but is still enough to put a hurt on most people.
Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?
> Mirin
Kikkoman Aji-Mirin
>Dashi
Ajinomoto - Hon Dashi
>Miso Paste
Shiro Miso Paste
>Gochujang
Sunchang Gochujang
>Kombu/Wakame/Nori (sea weed)
Welpac Dashi Kombu
Wel-Pac - Fueru Wakame
Nagai Deluxe Sushi Nori
>Furikake
JFC - Seto Fumi Furikake
>Bonito Flakes
Japanese Bonito Flakes
Oh yes you have to get some gochugang
Recipe:
Ingredients:
1 Persian Cucumber diced in small squares
1 Mediun tomato (I used a yellow one) diced in small squares
1/2 Thinly Sliced Red Onion
Juice of 6 Limes
Juice of 1/2 Orange
1/2 Orange diced in small squares
1 Jalapeño sliced in thinly
1 Tuna Steak diced in small squares
1 inch squera Ginger for flavoring the marinade
1 avocado diced in small squares
Salt and Pepper added to marinade
Cilantro for marinate and some for decoration
Some scallions the green part for decoration
1 Table spoon of Gochujang (See link)
1 Table spoon of MIso paste (See link)
1 Tea spoon of fish sauce
Marinade:
Zeste or grate one lime and the orange
Add the juice of the Limes and Orange
Add the ginger
Add the onions
Add some cilantro
Salt and Pepper
1 Table spoon of Gochujang
1 Table spoon of MIso paste (See link)
1 Tea spoon of fish sauce
Taste, you can add more Gochujang if not spicy enought
Making the Ceviche
Add the Tuna to the marinade
Add additional salt to the Tuna before you mix
After 10 minutes have passed add the avocado and continue to marinade for an additional 20 minutes.
After 30 minutes, set the tuna, onions and avocado to a serving plate and mix in the tomatoes, cucumber, japapeños and additonal cilantro. Take out the ginger and discard.
Once all the ingridients are mixed add marinade to the dish.
Links to Pepper sauce and Miso.
http://www.amazon.com/dp/B00F0NPF5C/ref=sxr_pa_click_within_right_grocery_sr_pg1_3?psc=1
http://www.amazon.com/exec/obidos/ASIN/B002WTE0MQ/nerdwithkniv-20
Nan-pizza. Perfect for one person. You can either purchase precooked naan, or make it yourself via this recipe. Warning this step takes awhile, but it's no knead.
I used kochujang paste as a base, because its spicy and sweet and works well for me.
Then just top with mozzarella and anythings you like! I heat it up in a toaster oven since its just for one person. This is how I survived as a single person. There are so many variations! But, the kochujang is so flavorful, I often ate it just with the cheese!
I am going to have to try that, and add some of this for the kick too!
http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_sc_1?ie=UTF8&amp;qid=1383229778&amp;sr=8-1-spell&amp;keywords=gotchujong
the red pep paste you need.
This recipe and this one here are my two current favorites. For the first one, Halloumi cheese can be pricey, so I usually sprinkle feta on top instead! And the Korean-style is insanely fast/easy/inexpensive. I mixed a little bit of gochujang with the vinaigrette while it was boiling, and it really took the flavor to the next level, but you can use sriracha if you want, or just leave chili paste out of it. It tastes fantastic either way!
Recently my wife made a batch of wings with Gochujang (Korean) pepper paste, delicious! Spicy, garlicky, plus the interesting flavor of the peppers. You can find it at Asian markets or online.
I don't know much about Japanese cooking, but this is a soy free soy sauce, but does contain coconut which isn't technically a nut. https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU
Also, I really like this site for desserts and snacks. http://petiteallergytreats.com/
I don't know how this will work for skinless chicken, but I have done it with a cut-up whole fryer.
Minced garlic, fresh squeezed juice from the fruit, with some grated rind nixed into [Coconut Aminos]
(https://www.amazon.com/Coconut-Secret-Organic-Raw-Aminos/dp/B003XB5LMU)
I marinate with that for several hours......the coconut aminos is a great product.
http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU/ref=sr_1_1?ie=UTF8&amp;qid=1406590730&amp;sr=8-1&amp;keywords=coconut+aminos
I got it from Stop and Shop. I’m not sure where else they sell it.
Edit. They also sell it on amazon https://www.amazon.com/dp/B003XB5LMU/ref=cm_sw_r_cp_tai_3SBCCbVQT6N0Q
There is a soysauce alternative https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B003XB5LMU?th=1
There are brands that make allergy free food, like Enjoy Life.
Or Coconut Aminos which tastes like Soy, but only has 1g Carb per Tsp.
http://www.amazon.com/Coconut-Secret-Organic-Vegan-Aminos/dp/B003XB5LMU
Buy the beef flavor.
Put in a small spoonful of this stuff (also available at most Asian groceries): http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Add minced cilantro.
Mentioned elsewhere but it is Lao Gan Ma. Lee Kum Kee is best for just about all the rest of the stuff I get like that though (hoisin, oyster, dark soy, etc), they may have an equivalent sauce. I know they have a chili garlic sauce, chili bean sauce and chili oil, but I don't know what the OP's sauces taste like for comparison.
I looooove Lee Kum Kee brand.
Ooooh
amazon
AGREED! This stuff is addicting and heavenly. Here is the original
I am thankful I can buy it locally for cheap, (forget if it's $1.79 or $2.79), and happen to be picking up 3 more jars today. It is seriously great on everything - today I'm adding it to cauliflower rice along with some chopped green onion. I've put it on chicken, pork, beef....freaking awesome. It's got a nice kick, but not super spicy so I tend to use a lot on whatever I'm making.
edit: There were only 4 left, so I got them all. They were $2.49 each :)
I call it Chili Crisp
http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Definitely Lao Gan Ma chili oil. Fun fact: also endorsed by John Cena
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Amazon - $8.22 - https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Amazon - $42.50 - 12 jars of it - https://www.amazon.com/bottle-Lao-Gan-Ma-Chili/dp/B011AQYTEK
Amazon - $15.47 w/ prime - 3 jars - https://www.amazon.com/Laoganma-Lao-Gan-Ma-Chilisauce/dp/B007B4NY74/ref=pd_lpo_vtph_325_lp_t_3?_encoding=UTF8&amp;psc=1&amp;refRID=XYNPDS4GM0KWPAJ5S12G
Here you go (via google images):
> http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
this shit is great, I love the peanuts in it. But it still doesn't taste the same as the chili sauce I get from my local chinese greasebucket
I always have Lao Gan Ma in my cupboard. Not hugely hot but essential to add heat to stir fries or dipping sauces.
Also like the Koon Yick Wah Kee brand for a bit more heat.
my fried rice sauce is equal parts soy sauce and mirin plus a tablespoon or two of my new obsession chili crisp
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
baby bok choy, a dash of chili oil (or even better, this shit right hyeah), egg
I make great nachos
Velvita
Rotel
Sliced olives
Shredded sharp cheddar
Dash of cayenne...Bam!
Spicy Chili Crisp
Blue corn chips
Learn how to make aoli. There's the "mayo with other stuff mixed in" aoli, and there's "made from scratch with garlic salt acid and oil" which is a whole other beast. They're both great ways of saucing up bland foods, but they won't drip off.
Herbed butter.
If your dad likes chinese food, experiment with silken tofu (or boiled soft tofu, which gets it to almost the same consistency) with chili oils (e.g. the disappointed grandma oil, but of course possibly without the crunchy bits. That stuff goes on oatmeal etc. for people who like it, too.
Chinese cuisine also has conjee, which is a rice gruel (look it up for variations, you make it with a 1:6 ratio of water to rice, and simmer until all the rice blooms and is very diffuse), but made with again perhaps small broken up bits of tofu, ginger and garlic (which you would probably need to mash before cooking to make it swallowable) and again with the spicy sauce.
Probably key to any endeavor is to find ways to make individual flavors hit at different times. So instead of blending masses of things together, try to make it so you have a bit of an herb like finely chopped green onion on something, or finely chopped cilantro. These garnishes will go a long way to making the food enjoyable.
Oh, and thin creamy curry sauces, maybe a paneer tiki masala, but with the paneer broken up into very fine pieces. Just make sure to reduce the salt in the sauce from any recipe you find since a recipe will be seasoned to be served with rice or bread.
US Amazon link for lazy
I learned to make thai red curry by watching this video.
Couple of things I do:
In case you're actually curious, I like this curry paste, and this fish sauce.
My favorite Thai dish to order is red Thai curry w/o rice BUT! You'll need to ask the restaurant to make it without sugar. Most restaurants are perfectly willing to do this for you, and my local restaurant has come to know that it's my regular order.
Alternatively, I'd highly recommend this super easy (once you own red Thai curry paste) recipe that I make every week. It feeds us for three days or more straight and gets to the heart of my Asian food cravings without fail.
I also have a pretty easy recipe for Indian butter chicken which, just, yum.
Thai Turkey Red Curry
Requires some unusual ingredients. Takes about ~15 minutes to cook and is hearty, spicy, & super YUMMY.
Ingredients
Frying pan and saucepan
Instructions:
Stir evenly. Add water if desired. Nom!
Pairings: Wash down with a tall glass of micellar casein.
The Count:
Serves 2
Online is extremely overpriced (especially the korean one because it is 10 seperate packages. Probably enough for 4 weeks though!), but here is what I found: I live in a bigger city so my asian store sells those buckets for under 5 bucks and a big bag of the korean curry for like 6.
Korean: http://www.amazon.com/Ottogi-Instant-Curry-Mild-6-7ozX10CT/dp/B004LSOD32
Thai Red: http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B0091UW4QS/ref=sr_1_2?ie=UTF8&amp;qid=1451584616&amp;sr=8-2&amp;keywords=thai+red+curry
Massaman: http://www.amazon.com/Mae-Ploy-Matsaman-Massaman-Curry/dp/B000EIE7GQ/ref=sr_1_2?ie=UTF8&amp;qid=1451584710&amp;sr=8-2&amp;keywords=massaman+curry
Thai Green: http://www.amazon.com/Mae-Ploy-Green-Curry-Paste/dp/9742356831/ref=sr_1_2?ie=UTF8&amp;qid=1451584657&amp;sr=8-2&amp;keywords=thai+green+curry
Edit: The thai ones need coconut milk cans (about 70-99c) and the red and green curry one tastes so much better if you put egg plants in there.
Well I really enjoy Secret Aardvark but i really want to use the brine instead of vinegar. If you’re familiar with it and know the consistency, that’s what I’m shooting for.
After tasting the sauce you recommended I think you would like aardvark habenero sauce as well as the cheech gnarly garlic I mentioned before
http://www.amazon.com/Made-In-Oregon-Habanero-Sauce/dp/B00AIR3Q38
Do you mean Secret Aardvark habanero sauce?
I might have to hook that up. I'm all about some good hotsauce. My personal favorite right now is Secred Aardvark. It's the spiciest, most versatile sauce I have found in a while. I'm all about trying new stuff though
Secret Aardvark! I just had some this weekend on a camping trip for the first time and it was so good, I bought myself a bottle as soon as I got back and put it all over my dinner tonight. My mouth is on fire but I'm in heaven.
https://www.amazon.com/Pure-Cap-Hot-Sauce-Ferociously/dp/B0000DG4NJ
This is what I believe to be the hottest product that refers to itself as an actual sauce rather than an extract or ect. The Source Hot Sauce, 7.1 Million Scoville Units https://www.amazon.com/dp/B001BIXJG2/ref=cm_sw_r_cp_apa_i_x0lmDbJJ04GKR
you can make your own.
Just get some weapons grade hot sauce(anything over 3 million scolville units is basically mace), and put it in a squirt bottle.
https://www.amazon.com/Source-Sauce-Million-Scoville-Units/dp/B001BIXJG2
>7 million SVU
https://www.sportsmansguide.com/product/index/fox-labs-law-enforcement-strength-pepper-spray-2-oz?a=453952
>5 million SVU
fuck dude.
> It would require someone to have ketchup and sriracha sauce and I just don't ever see that happening.
Why not?
I don't use Sriracha I use Sembal Oelek, very close. Sriracha has experienced a surge in popularity lately though. Marketing.
Funny thing, I have this on my desk in front of me, and I'm sure it was less than five bucks. Amazon wants sixty bucks for it???
Edit: Just went to T&T, you can buy Sriracha ketchup there.