(Part 2) 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 products ranked 21-40. You can also go back to the previous section.
Yes, but if it's good, people will buy it. I've recently put Sriracha Mayo on almost everything - in Sandwiches, on salads, use it as a dip, etc. It's so good. It cost more than regular salad dressing, but I think it's worth it :-) I'll have to give this Wuju sauce a try.
Definitely 100% is. Not only will you possibly get it back, but you're probably not the only person affected by that thief and this will help track the person down.
It's up to you if you want to spend the time since it's annoying to deal with filing, but it would help catch the person and help your community
Next time order nerve gas. Or plutonium:
http://www.amazon.com/Plutonuim-Million-Scoville-Extract-Ounce/dp/B00IIUEOEW/ref=sr_1_1?ie=UTF8&qid=1450127365&sr=8-1&keywords=plutonium
Pro-tip from someone who spent a few years living in Austin TX: soy-rizo + eggs + el yucateco. Maybe throw in a corn tortilla if you don't care so much about the x-axis.
Super easy. Super healthy. Super delicious. You're welcome.
The basic gist of it is:
Empty a can of curry paste (e.g. http://amzn.com/B000ETLVXC This stuff should be $1-$1.50 at an Asian grocery. There are all sorts of varieties.) into a saute pan over medium heat. Stir it around until it becomes fragrant, about 30s - 1min. Add a sliced onion. Stir for a few seconds. Add a can of coconut milk (13.5oz / 400mL) and stir well to incorporate all of the curry paste into the base.
At this point, lower the heat to a simmer and add your raw protein if it's chicken, pork, or beef. If you're using shrimp or mussels or something that cooks more quickly, hold off for a few mins.
Add whatever veggies you're going to add. Get creative... Literally anything will work. I like adding small cubes of acorn squash, for example.
Splash in some fish sauce for saltiness and umami, lower heat, and simmer until your protein and veggies are done, stirring occasionally. Adjust spiciness as you see fit. Once done, juice a lime into the curry (or do it per-serving when eating)
This is super basic... You can kick it up a notch by adding lemongrass, galangal, kaffir lime leaves, thai basil, etc. But this will get you 90% of the way there for about $4 + cost of protein + cost of veggies, with enough to feed 3-4. Chock full of good coconut fat and only limited by your creativity. The asian market I go to has probably 10 different varieties of curry paste (they even come with preparation suggestions too)
edit: It'll be pretty saucy, so it's best to serve it over a substrate of some sort. Starch would be good here. Or, you could add broth to the curry to make it into a soup.
SRIRACHA, FTW.
I'm going to talk a lot about Take Out Chinese Food.
FrostBite is a very high recommend from me. Adds great balanced heat but no flavor. (this is a feature not a bug) Specifically this is my Jamm on Chinese Food. I love the taste of Chinese Food but wish it was spicier but without changing the balance of flavors i love in said Chinese Food. A lot of pepper sauces I love on western styles of food i find throws my favorite
Take Out flavors off balance. My Number #1 favorite hot sauce of all time is Mad Dog 357 Ghost Pepper Hot Sauce LOVE THIS PLEASE TRY IT. I can put that shit on anything and it's now a smokey hot delight but if i put it some on my favorite Beef Lo Mein to be honest it no longer tastes like Lo Mein to me. But not with FrostBite. You can have all the heat you want but still have the Lo Mein taste i crave. I have only found two so far I really like for this specific job FrostBite and SEED RANCH UMAMI RESERVE This is also a sauce worth trying PS. SEED RANCH UMAMI RESERVE has a lot of flavor Chocolate Habanero's provide the heat but all the flavors melds with the flavors in Chinese food I love so much. God i need some noodles now.
here you go bb, you’re welcome <3
https://www.amazon.com/dp/B00PF5M0TY/ref=cm_sw_r_cp_api_i_rwiEDbM5M1B0J
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.
I've only ever used chipotles that come in a can in a spicy adobo sauce. They come whole and you just chop them up and add them to your recipe with however much sauce you want from the can. The sauce stains things so chop them on a paper plate or something. The can looks like this but it shouldn't be nearly that expensive.
I've never used dried chipotles or chipotles stored in vinegar. I have used various dried peppers in chili though, especially ancho.
If using canned chipotles, and you only need a couple from the can, just take the rest out of the can and freeze them in ice cube trays, then store them in a zip lock bag. That works for various herbs as well.
In the US, there is a chain restaurant called Chipotle, and they serve burritos. I think people might be trying to tell you how to replicate their chicken since you're capitalizing chipotle.
https://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU
this is what most chinese places use
https://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU
it's possible the place you went to use their own sauce, but if it's just a normal chinese place, then that's what they use. if it taste different then it's probably other ingredients in the mushu pork itself.
You ... don't have time for liquid smoke? It comes in a bottle, you know. http://www.amazon.com/Colgin-Liquid-Smoke-4-0-Ounce/dp/B0005Z8NCM
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.
Step up your game.
There is a serious ingredient lacking from this technique: the smokiness of a camp fire.
When I do this, I like to make my own marshmallow frosting. There are a few different ways to do this, with or without actual marshmallows. My favorite is just this method from Martha Stewart. One additional ingredient is needed though -- a dash of Liquid Smoke.
I promise that if you make your own marshmallow, smoke it up, then torch your cupcakes after you've frosted them, you'll actually feel like you're eating a s'mores.
Delicious curry.
2 cans of coconut milk.
1 can of curry paste. I use either Thai Kitchen curry paste or Maesri Thai curry paste
3 frozen chicken breasts (or mushrooms if you're vegan)
3 potatoes cut into cubes
1 onion
Frozen peas
White rice or brown rice if you're not a shitlord or doing the low carb thing.
cut up onion, potatoes and chicken.
Onion first in large pot with a little bit of oil.
Then cook chicken in with the onion once it's almost done.
Once the chicken is cooked all the way add your potatoes, 1 can of coconut milk and the can/jar of curry paste. Use your empty coconut milk can and add about half a can of water to the mix. Mix it all up nice and tidy and bring to a boil. Put it down to a simmer and cook for about a half hour. Then add the coconut milk and continue to simmer for another 20 min or until the potatoes are nice and soft. Add a cup or 2 of frozen peas about 10 min before it's done.
Make your rice when you add the second can of coconut milk.
Either get a rice cooker or you can do it my favorite way.
Put as much rice as you'd like in a pot with a cover. I do like a cup or 2. Add enough water so that it is over the rice a half inch. Mix the rice and water up and then set to a boil. Once it reaches a boil, put a cover on it and turn it down to super low heat. Let it sit and cook for 20 min. Don't open the cover, don't stir it, don't even look at it to be sure. It' works every time.
Add the curry on top of rice and enjoy. :D
Yep, but it's called "Final Answer," my bad.
https://www.amazon.com/DaBomb-Final-Answer-2-Ounce-Bottle/dp/B001BIXK7K
http://hotsauceproductreviews.com/da-bomb-the-final-answer-pepper-extract/
http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/tech-data/B001MGEU0W
Victory, not super hot but great flavor and adds up
Pickled onion recipe:
http://www.rickbayless.com/recipe/pickled-red-onions/
Marinade:
3/4 cup soy sauce
3/4 cup water
3 tablespoons rice vinegar
1/4 cup sukrin gold
2 tablespoons swerve
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 red onion
3lbs flank steak
Mix all of the marinade ingredients together and add the steak. Marinate for 8-12 hours.
Take the meat out of the bag and shake off excess marinade. Place onto a screaming hot charcoal grill and cook until desired doneness. I went for a nice medium rare. Tent in foil and let rest for at least 10-15 minutes, then slice thinly across the grain.
Grab a low carb tortilla and add as much steak as you want, then some shredded napa cabbage and some of the pickled red onion. I drizzled it with this sriracha mayo. Enjoy your moment of nirvana and spiritual bliss because these are THAT good.
For my ingredients and amounts (very large tortilla):
37g protein
30g fat
19g carb
12g fiber
7 net carb
Sure! I shop at Han Yang most of the time, and they should have this.
Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang) 500g https://www.amazon.com/dp/B013HB0CC4/ref=cm_sw_r_cp_apa_i_9rKyDb7ZM2QKX
Gochujang is a Korean fermented chilli paste. TBH its pretty essential to the dish I would say, as it has an unique flavour. You can get it in most Asian/Oriental makets. This is the one that I buy https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4
it seems to last for eternity!
Maybe try El Yucateco? The Red version is a little milder than the green, though both are several notches up from tabasco/siracha. If you have any Mexican groceries/bodegas near you they'll probably have it, otherwise Amazon's got you covered.
TryMe Tiger Sauce
You should probably buy 2 bottles :~)
https://www.amazon.com/Tiger-riginal-Seafood-Poultry-Sauce/dp/B0005ZUG86
thai curry
I cannot recommend this enough. It is extremely cheap, easy, and delicious. All you have to do is mix this curry paste with coconut milk and bring it to a boil. Then add a cup and a half of stock (chicken, vegetable, whatever).
Then you add whatever you want to it: beef, chicken, fried tofu, peppers, onions, bamboo shoots... you get the idea. Bring it to a light boil for a while, until everything seems to be cooked. Serve over rice
Interesting post idea. I recently ate at Buffalo Wild Wings with an Indian guy from another department and he ordered the Blazin Wings for himself. While all of us went with parm garlic, salt & vinegar, medium and hot, or mango habanero, this Indian dude was just downing those wings as if they were mild or medium. That was such an insane demonstration of hot food tolerance that I could not comprehend.
Like I know a good amount of people who could eat Blazin but they wouldn't enjoy doing so and might make a fuzz about the heat and stuff... but this Indian guy had no comments or complains. He just sat there and quietly eating his Blazin and casually partaking in the conversation.
Anyways I would love to hear about some bomb-ass hotsauces that you guys have encountered so that I could order them online as a gift for my newfound flame-retardant Indian friend.
Personally I'm thinking of starting with this: https://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I
these are all prime eligable:
Personally, I'd use Sriracha Mayo
my 2 favs
https://www.amazon.com/Dirty-Dicks-Hot-Sauce-Tropical/dp/B00PZ6B080/ref=sr_1_3?crid=2H5AOFNHU55EY&amp;keywords=dirty+dicks+hot+sauce&amp;qid=1568144801&amp;s=gateway&amp;sprefix=dirty+dicks+%2Caps%2C219&amp;sr=8-3
https://www.amazon.com/Queen-Majesty-Hot-Sauce-Scotch/dp/B0716G5MBX/ref=sr_1_3?crid=22TYO55A9TCCJ&amp;keywords=scotch+bonnet+and+ginger+hot+sauce&amp;qid=1568144815&amp;s=gateway&amp;sprefix=scotch+bonnet+and+gin%2Caps%2C151&amp;sr=8-3
Sauce recipe was adapted from here.
Recipe:
Sauce:
Bring to a boil and cook for five minutes over a reduced heat.
Cook the sauce first. I used a ginger grater and a garlic press so if you do it differently, your mileage may vary.
Cook half the wings in a Fry Daddy or other vessel with 375F hot oil for 6 minutes. Remove to a wire rack. Wait 3 minutes for the oil to heat back up and cook the remaining half dozen. Repeat. Each batch of wings should have spent 12 minutes in hot oil. Once finished, toss with sauce.
You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).
I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.
I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.
I order my groceries through FreshDirect so technically I get 90% of my stuff online :).
That being said...the stuff I get outside of that site are:
EDIT: Formatting.
You might consider this cheating, but for curry I usually just use Mae Ploy curry paste (I like the Massaman and Panang, but their all good.) These are Thai curry pastes, so a little bit different than Indian curries, but the same basic principle. You can find these at most decent Asian grocery stores and even at some larger regular grocery stores, and failing that, Amazon. There's probably some good Indian curry pastes out there, too; I just haven't tried them yet.
Even if you plan on making your own curry at some point, trying it first with a premade paste is likely going to help you succeed right from the start, and I think it's cheaper than finding some of the spices you'll want (some of the ingredients can be hard to find). It will help you understand what it's supposed to taste like, how the cooking process will work, and you can always add certain spices or extra heat to customize it (I sometimes throw a few cinnamon sticks in while it simmers.) Most recipes I've seen start by making a paste anyway. I always add extra chili pepper to kick up the heat, but some people will find these pastes a little too spicy for their liking.
[Just to clarify, this is not the same as those simmer sauces that come in glass jars. Those are usually about $4 bucks or so, and only make enough for about 3 or 4 servings. This paste comes in a plastic tub for about $6, and usually makes about 7 or 8 meals for me, with about 3 or 4 servings each. If you plan on making your own from scratch one day, this will be pretty much the same as the second half of that process. For the Mae Ploy, you usually need a can of coconut milk, but other than that, just the meat and veggies you want, plus any spices you want to add to change up the flavor a bit. I often drizzle with fresh lime juice and top with fresh cilantro. Chopped peanuts or cashews can also add a bit of flavor and texture.]
Making your own curry pastes is not hard and I do it fairly often, but my go to on a standard curry paste is Mae Ploy:
http://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA
They make a whole line of different choices. The pastes keep well in the fridge after opening.
Maesri's green and red curry pastes are a staple of my diet!
Green curry
Red curry
The one mentioned in the recipe is vegan. Thai Kitchen red curry paste is what I see most often in stores near me and is also vegan. You can also make your own.
This one?
https://www.amazon.com/Tabasco-Pepper-Sauce-128-Ounce/dp/B002HNS55A
PS: I love it, we've got one here :-)
http://www.amazon.com/Red-Boat-Fish-Sauce-500/dp/B00B617XK2/ref=sr_1_1?ie=UTF8&amp;qid=1395259705&amp;sr=8-1&amp;keywords=red+boat+fish+sauce+40%C2%B0n
> Pltuonium N9
This is the actual Plutonium N9, which is a pepper extract that probably actually has 9 million scoville units. The label on the bottle you linked just says that this is one of the ingredients of that sauce. It says it is over 1 million scoville units, so probably not much more than that. Personally I would avoid extract based sauces, the extract flavor is just really bad for me. Maybe there are good ones, but I haven't found any.
That post from 2 greek girls isnt it? Didn't post but I did the same haha :D bimbimbap + pickled cucumbers + eggplant banchan + soya eggs. So good! Im glad I bought Gochujang a while back.
Bimbimbap
Spicy Cucumbers
Eggplant Banchan
Braised Soya Eggs
https://www.amazon.com/El-Yucateco-Chile-Habanero-Bottle/dp/B0000GHNT0/ref=sr_1_4_a_it?ie=UTF8&amp;qid=1501900476&amp;sr=8-4&amp;keywords=el+yucateco
this is my favorite. solid, round heat and good flavor.
The sauces are pretty easy to find, any Asian grocery will have them or any grocery store with a decent Asian section.
Alternatively:
Hoisin sauce
Sweet chili sauce
Sriracha sauce
Thai peanut sauce For some reason Amazon only has this in a 12 pack. I'm actually OK with that. ;^)
Intro level offerings don't get much peatier than Ardbeg. You could try adding some of this stuff http://www.amazon.com/Colgin-Liquid-Smoke-4-0-Ounce/dp/B0005Z8NCM (don't actually do that)
https://smile.amazon.com/Try-Me-Tiger-Sauce-Ounce/dp/B0005ZUG86?sa-no-redirect=1&amp;th=1
It's just a little bit sweet just the right amount of spice and a little tang to it sauce that's great on a lot of things. I especially like it on broccoli and cauliflower.
I used to be able to find it pretty readily in the states but have had to resort to ordering it online. I would check your local grocery chain if you're in the states.
The Asian market nearby carriers Mae Ploy curry paste for like $2 and it's changed my weeknight curry life.
Plop about 50 grams of paste in your skillet, add some coconut milk, meat and veg, and, blam, minimal prep 20-minute curry.
Fun fact. A sriracha type sauce with seeds in it is actually called a Sambal. EG
The closest thing you can get to an authentic Sriracha in the western world is Kosol-Ampa. Most sriracha sauces are very smooth indeed.
Yes. I see most people really like the popular Rooster Brand. However, I always try to get people to try pho with the original Thai sriracha which I call the Shark Brand.
The Shark brand is not as spicy, in fact, hardly spicy at all. But it's way less overpowering than the Rooster brand (especially when you add too much). It's a tangier and sweeter sauce which I think complements the broth better. But for anything other than pho, my goto is the Rooster brand.
http://www.thaifoodandtravel.com/images/sriracha.jpg
http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS
Note: Shark brand is actually thai, and made in the sriracha region of thailand, where rooster brand is american, it is thinner and less spicy than rooster brand, but it's better balanced and it's only ingredients are water, chilis, sugar, garlic, vinegar, and salt.
What I'll do with regular coconut milk is let the can sit the same way for a few hours so that I know all the cream rises to the top.
I spoon just the cream off the top into my wok and heat that till it starts to thicken. Then I add my paste, cook that till it starts to smell, then add my veg and finally the rest of the coconut milk can.
The paste you use makes a difference too. I've tried a few, and always come back to Maesri
A drone for $200 would probably suck (granted I don't know how technically he is, but for me I would be disappointed)
Da bomb hot sauce is a fun gag (I give a taste to my friends) https://www.amazon.com/DaBomb-Final-Answer-2-Ounce-Bottle/dp/B001BIXK7K also a tiny q-tip crossbow would be fun https://awesomestufftobuy.com/q-tip-crossbow/
Also maybe a security camera for the house? if you have pets the nest cam is a lot of fun.
http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO
Tabasco is vinegar that wishes it was good enough to be in Frank's.
Not that Frank's is hot, but it's got a nice flavor to it.
If you want something spicy, here ya go:
http://www.amazon.com/Mad-Dog-Ghost-Pepper-Sauce/dp/B002B9HC6I
I would recommend dave's gourmet. It is like a 9.5 out of 10. Eventually I was eating it with every meal. It tastes fucking great. https://www.amazon.com/Daves-Gourmet-Ghost-Pepper-Jolokia/dp/B01JAKNUPC/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1503258011&amp;sr=8-3&amp;keywords=daves%2Bgourmet%2Bghost%2Bpepper&amp;th=1
If you want hotter, than I would reccommend mad dog 357 https://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1503240237&amp;sr=8-3&amp;keywords=mad+dog+357+ghost+pepper
or wicked tickle.
https://www.amazon.com/gp/product/B00JD1MD7K/ref=oh_aui_detailpage_o00_s00?ie=UTF8&amp;psc=1
These are both like 9.8/10. Very painful. I never really got used to the wicked tickle sauce. It doesn't taste that great either but it will put you in a world of hurt.
Sounds disgusting (I don't even eat fish), tastes amazing, low calorie and gives huge flavor to rice, (add after cooking)
https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2/ref=sr_1_1_a_it?ie=UTF8&amp;qid=1484779605&amp;sr=8-1&amp;keywords=vietnamese+fish+sauce
This is typically what they use in Vietnamese restaurants.
Incorrect. Blair's 16m reserve is capsaicin crystals, not a sauce.
16M SHU is pure capsaicin, (see Pure Evil). When you start blending stuff into the sauce it mathematically lowers the cap level as it becomes diluted.
The cost alone for that bottle, if you can find it would be treated more like a collectible and not eaten, as well as you would have about 15 minutes or more of straight vomiting and stomach cramps... and that's not even in your intestines yet.
Do tomatoes have capsaicin? No, so when you add tomatoes to pure cap, you lower the level.
Source: I have a hot sauce company and make hot sauces for a living.
Your body would also treat pure cap like any other foreign chemical being added directly to your stomach. You wouldn't eat it like you would normally use a hot sauce.
[No.] (http://www.amazon.com/gp/aw/d/B00CHO3XDI/ref=mp_s_a_1_1_a_it?qid=1464025304&amp;sr=8-1&amp;keywords=pure+capsaicin&amp;pi=SY200_QL40)
Have you tried this? It is SO good. It is also cheaper in stores.
It is 90 calories, 10g fat, and <1g of carbs per tablespoon.
http://www.amazon.com/Lee-Kum-Kee-Sriracha-Ounce/dp/B00G9Y9UIE
That page had a link to this. And then I googled this.
https://www.amazon.com/Hughes-Smokehouse-Sugar-Free-Sampler/dp/B00PF5M0TY
Ohh man it's good.
Wow. Now I don't have to keep throwing out the ones that go bad!
You need some dirty dick's in there... https://www.amazon.com/Dirty-Dicks-Hot-Sauce-Tropical/dp/B00PZ6B080
gochujang really does differ a LOT by brand. it is practically a different ingredient depending on what you use. i like Mother-In-Law's a lot.
Was this the brand you had? I ask b/c I was just in the asian grocery store the other day and almost picked it up. Decided to take a pass on it as I still have a fair amount left already.
I usually add half a can of salmon to a prepared packet of rice noodle soup and a little sriracha and hoisin sauce to kick it up a little. It's so much better than in sounds at frist.
I'm always surprised when I see people on here eating bland dry rubbed baked chicken breast when there are so many great marinades. I'd like to share just two or three. For each of these, I just crank the grill up real hot, take my brined chicken and throw it on after a quick ten minute marinade. 3 minutes on each side and I've got an rich, complex, and spicy chicken dinner. All of these sauces are straight from the bottle with no prep. Easy. I get them from Wegmans but I'm sure you can get this sort of stuff elsewhere.
I should mention that if you are predisposed to high blood pressure or heart failure these might not be good options since they are very salty. For the rest of you, enjoy!
Maybe Hoisin Sauce is what you're looking for? It's dark brown and gluey.
It's almost impossible to search from labelling and flip top, as Amoy and LKK have various different packaging for their products.
THIS.
Lee Kum Kee Hoisin Sauce, 20 oz https://www.amazon.com/dp/B0001DMTPU/ref=cm_sw_r_cp_apa_yqqQzb8AA5HQY
This is a good brand. If you want to use it as a condiment, it can be used straight from the bottle, or you can add a table spoon of water to thin it out.
It's easier to buy a bottle at the store.
First off, I LOVE that you offered a local tradition that isn't common in my country, but yet is very available to me! Thank you.
Buttered popcorn and ice cream... actually sounds pretty awesome. I definitely had never considered combining the two but in my mental simulation it's working out pretty damn good.
I looked up choc-tops, we definitely have some similar things to those here too so I'll try a dip method too.
I still have YET to try vegemite! I haven't tried it yet and it's definitely on my list. I have to be honest though, quite unlike the popcorn and ice cream, my taste buds have no guesses on how it's going to taste. I will be going in blind.
As far as reciprocation... hmm... how do I determine something that's common here but would be uncommon elsewhere...
I found this page but it's old, is it still true that Reese's Pieces/Peanut Butter Cups aren't around there yet? How about Doritos?
I do have a hot sauce suggestion: Tiger Sauce. It's not HOT it's just right, and it has a lot of sweet/savory flavor as well. Works on just about anything, just try it on stuff.
This stuff is amazing on all things included in an english breakfast. - HP Sauce
This stuff is a Sweet Heat sauce - Tiger Sauce
These are two that are always stocked in my fridge that you might not know.
Besides the regulars...homemade buttermilk range, franks, siracha, maple syrup, ketchup, assorted mustards
Former 2.5 year chipotle employee here. I would have given you what I know even if i was still employed there, because who gives a shit really.
Anyway, I'm afraid I can't be super helpful because the main component is the dry grind adobo marinade, which comes premade in sealed bags. IIRC, the ingredients are chipotle peppers, rice bran oil, salt, pepper, garlic, cumin, and a few other spices. The chicken is prepped by mixing one 12(?)oz bag per 40 lbs of chicken. The adobo is mixed with a tablespoon of honey and a cup of rice bran or soy oil. mixed and coated thoroughly and marinated overnight before it's used. If you don't leave it to marinate for at least 6 hours it burns insanely quickly and tastes worse. Chicken is salted on the grill.
you're gonna have to play around with the exact measurments, but I would recommend running a can of Goya Chipotle Adobo through a food processor. Or perhaps another chipotle adobo that doesn't have tomato paste in it.
The steak marinade is basically the same thing, but more adobo, and salt is added to the marinade.
http://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ?ie=UTF8&amp;keywords=chipotles%20in%20adobo%20sauce&amp;qid=1465315726&amp;ref_=sr_1_1_a_it&amp;sr=8-1
you probably know this, but this is what they are and can be ordered from amazon.
Amazon has them here. Not sure of the cost to where you live though.
Just buy this:
https://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ
And to clarify, "Chipotle" peppers are an actual variety of pepper, not just the name of the restaurant. You probably knew that, but just in case. :-)
Sofrito, plus a few diced chipotle peppers for good measure
Buy an instapot pressure cooker and get some dried beans of all varieties. Pair the beans with rice and you have a complete protein! I am in romantic love with my pressure cooker. I'd recommend making chili in it right off the bat. (You'll need diced tomatoes, beans, onion, chipotle peppers and chili or taco seasoning. Split pea soup is also stupid easy and very affordable.
You can also get a seed sprouter and the seeds for it for some produce in your diet. I also like sprouting mungbeans. And it's getting a little late in the season to plant I think but consider starting a tomato plant.
Also, using smoked paprika or ground chipotle powder (for more heat) brings fantastic smokeyness to just about anything. Opening a jar of chipotle powder from The Spice House and smelling gets you 85% of a great, smokey barbecue sauce's flavor! (Also, once you've got chipotle powder around, it finds its way into all sorts of other stuff - like mayo as a smokey dip for sweet potato fries... which would be a perfect side for that pulled pork sandwich!)
But if you're making a good amount of sauce, using a few canned chipotle peppers in adobo sauce (hopefully available in your local grocery store) gets you a little heat and a lot of perfect smoke!
This stuff is great! http://smile.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA
Uni-Eagle and Shark brands are my favourites!
I buy Shark brand because that's what most shops carry. Amazon has it.
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS
Though, if you buy it from importfood.com (they sell lots of Thai ingredients, cooking supplies, and have hundreds of recipes) you can select between normal spiciness and medium spiciness. They also carry some other brands.
http://importfood.com/sriracha_sauce.html
I use maesri red curry paste. It's definitely thai in origin but produces wonderful, flavorful coconut curry every time. They have a lot of other varieties too. I admit I don't know much about the differences in ingredients between thai and indian curries, though.
Edit: Ok I just read a bit and thai is pretty different as one might assume, so this is probably not useful info. But I'll leave the comment up in case you're interested in foraying into thai curry I guess!
My girlfriend does most of the cooking, so the chicken pot pie is here's, and it'snot any secret recipe. But I do out Da Bomb on my portions, and once you go spicy, you will never turn back.
https://www.amazon.com/DaBomb-Final-Answer-2-Ounce-Bottle/dp/B001BIXK7K
I completely agree. The best salsa I've ever had was made at a hole-in-the-wall bar in Cozumel, Mexico.
Back to "hot sauce" real quick:
I don't care where you're from. If you (not you personally) think you can handle serious hot sauce, try this.
Semi-important variables here are where you're going and what you'll have access to. For now, I'll assume nothing but water.
I camped around Iceland for 10 days in August with my gf, including a 4-day thru-hike out of the interior, with access to nothing but water.
Cooking gear:
What we had for the (10-day) trip/hike:
Pretty self-explanatory, but during hiking days we would generally eat oats for breakfast, split a couple of sandwiches + Clif bars throughout the day and have a dinner of rice, beans and soy curls.
I've done 1.5-2 week camping trips 3x over the last year and minute rice has been the staple. This recent loadout worked really well. You could probably also carry some fresh fruit for the first couple of days or just go the dehydrated route.
I believe that is Sambal Oelek and I'm pretty sure it's just crushed chilis with a little vinegar and salt. I dont have an exact recipe but you can buy it on amazon for pretty cheap.
Sambal Oelek!!!
(you can get some from the same company that makes Sriracha in the US)
OK, here ya go. (note this might suck, I just made this up in my head)
Acorn squash with African style nut soup and ground venison
Buy enough medium sized acorn squash so each person has one. Carefully cut off the top (save!) and scoop out the seeds. Cut a tiny bit of the base so the squash stands up but be careful not to slice into the open part!! put the top back on, arrange on a sheet pan and roast for about 45 min.
In a stock pot warm some good chicken stock. Add some natural peanut butter and equal amounts tahini paste. Stir until blended. Add a spoonful of sambal oelek to taste.
In a pan, fry ground venison up then drain off any extra fat. Add some chopped pistachios and a little fresh flat leaf parsley.
To serve put each squash in a shallow bowl, fill with soup then top with a spoonful of the meat. Put the top of the squash back on and serve. Tell people to scoop some of the squash off the insides of the bowl with each bite being careful not to punch through the bottom.
Not a recipe but my personal favorite is sambal oelek.
No he means chili paste like http://www.amazon.com/Huy-Fong-Foods-Sambal-Ground/dp/B001MGEU0W/ref=pd_sim_gro_3?ie=UTF8&amp;refRID=0RZA891K2MHDJ7YHBBYN
Siracha is sugar sauce really not what Tim is referencing.
Edit: inserted link of chili sauce I like and use
Mad Dog 357
Holy shit this stuff hurts
No joke, 3 drops ruined an entire batch of taco meat
A quarter pound of pain
I may or may not have painted a thin layer across my former bosses keyboard and mouse. Wish I could have seen the moment that cock sucker rubbed his eyes.
>he won't be stealing from me again.
Plant some of this in some food and wait. It only takes one session of crying and the followup burning shit to ensure that your stuff stays yours in the future.
Oh man, just found this subreddit! There is really is a subreddit for everything.
Picked up a few sauces from Byron Bay Chilli Co, really loving the habanero and mango sauce but it's still a bit mild honestly, so I went ahead and ordered a bottle of Mad Dog 357, a Bhut Jolokia (ghost pepper) sauce.
Also picked up a bottle of Nando's Extra Hot Peri-Peri Sauce. It's really nice, but it really is very mild. Goes well with a hotter sauce or chilli powder.
Needs this: Tabasco Pepper Sauce, 128 Ounce https://www.amazon.com/dp/B002HNS55A/ref=cm_sw_r_cp_awd_L-aKwb7HGM5FQ
The Chipotle is my jam. I usually buy 6 at a time. I don't see 1/2 gallons of it :( I do have this my saved items tho.
First column:
Chicken Piccata http://damndelicious.net/2016/02/26/easy-lemon-chicken-piccata/print/ - Trader Joe's brown rice and quinoa pasta, and Trader Joe's All Purpose gluten free flour
Cheese Plate - Glutino Crackers
Pad Thai - Gluten Free fish sauce https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2 Recipe: http://rasamalaysia.com/pad-thai/print (sub tamarind for the vinegar and chicken for the shrimp)
Cobb Salad with Homemade Ranch (http://thepioneerwoman.com/cooking/homemade-ranch-dressing/)
Second Column:
Shrimp Fried Rice with Kikkoman Gluten Free Soy Sauce
Tom Kha Soup (super easy week night soup!) https://www.amazon.com/gp/product/B000EONW4I/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
Vietnamese Spring Rolls (Cha Gio) http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/2/
Turkey Meatloaf - sub gluten free panko https://www.amazon.com/Aleias-Gluten-Panko-Crumbs-Original/dp/B008PA9TUE
http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe.html
You do you, but I'd drop the Worcestershire Sauce. Full of molasses. (It's annoying, there's sugar in everything. 😡
Red Boat Fish Sauce has a pretty similar flavor and is carnivore friendly.
It is. I use this brand. It's just salt and sardines, as it should be. Other brands have sugar.
Red Boat Premium Fish Sauce, 500 ml (17 oz.) https://www.amazon.com/dp/B00B617XK2/ref=cm_sw_r_cp_apa_i_zu2nDb7JRCGR6
Carry around a small bottle of fish sauce...
A little concentrated anchovy extract across the air intake and they'll have a nice surprise when they turn go to rev ol' coal to blow smoke...
I don't think you have the capacity to extract pure capsaicin at the quality and potency you'd need. 99% (?) of the paper is going to be material other than capsaicin.
You'd need something like crystallized capsaicin dissolved in pure alcohol, like the product linked here: Link
But I doubt this is a good idea. People who aren't into heat, touching paper at the heat level you want and then touching their eyes/ass/genitals is going to open you up to legal problems.
liquid? try this. https://www.amazon.com/Texas-Creek-Pure-Capsaicin-Drops/dp/B00CHO3XDI
As in kashmiri pepper powder? I don't find those to be particularly spicy at all. I'm not a veteran of spice, but in no slouch either.
I'm thinking that a few, depending on the quantity being made, Thai bird chillis would take it to another level.
Those are where I draw the line. The flavor profile might not match though.
You could also look for something similar to this it's apparently odor and tasteless and should make any grown person cry.
Tried this method some time around the end of 2016 and while I believe it had some positive effect for a few weeks I couldn't say with certainty. The pain level was absolutely excruciating from a paper towel soaked with this capsaicin. I really can't tolerate spice or heat and this set me over the top. Please be extremely cautious and have a loved one around if you're to try this alone. I've read of some individuals going to the ER as a result of similar attempts. Also note the potential risk for gastrointestinal issues. Milk was only able to help so much.
I look forward to hearing your results as we all vary in body composition. Wishing you well.
Place a few drops of this on the roll first:
http://www.amazon.com/Texas-Creek-Pure-Capsaicin-Drops/dp/B00CHO3XDI
Try putting some of this in a spray bottle.
http://www.amazon.com/gp/aw/d/B00CHO3XDI/
Just say it's for your tacos.
[You can buy a bottle of it from amazon or your local Asian grocery store, or make it yourself ofc.] (https://www.amazon.com/Lee-Kum-Kee-Sriracha-Ounce/dp/B00G9Y9UIE)
They don't, I believe you're referring to this product. Its made by Lee Kum Kee. Different company.
That's the sriracha mayo! It's just this stuff
au contraire
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)
19.6oz Yellowbird Habanero
Dirty Dick's
Dirty Dicks is my current favorite. Good heat, amazing flavor.
https://www.amazon.com/Dirty-Dicks-Hot-Sauce-Tropical/dp/B00PZ6B080
Here is the non-referral link for the Dirty Dick’s Hot Sauce -
https://www.amazon.com/gp/product/B00PZ6B080/
I cannot change the link in my title thread.
Gochujang
I go to a small general Asian market in West Texas and they typically have 3 or 4 different brands of gochujang. Most of the tubs look similar to the one in the amazon listing though.
EDIT:
Noticed you are in Japan. Have any feelings about onigiri? I like them better than just rice in a bowl.
https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=sr_1_3?keywords=gochujang&amp;qid=1556762298&amp;s=gateway&amp;sr=8-3
Amazon's got you! It's like spicy/sweet miso paste. Good for glazes and stuff too. I just got my first tub so I am tackling dishes/ideas as they come up but honestly it seems like it might turn into the next sriracha craze
Hi mate.
I really like the normal or brown top sriracha.
I did recently but this and it has a decent kick to it. Lovely flavour too and it is versatile https://www.amazon.co.uk/gp/aw/d/B013HB0CC4?psc=1&amp;ref=ppx_pop_mob_b_asin_title
You get a good size tub.
El Yucateco habanero. Top notch stuff.
Tapatio is what I put on anything that most "normal" people eat. Gotta love it. I also have learned to love El Yucateco recently too hot for most of my friends but the flavor is so perfect.
I tried the original Chile Habanero flavor. I feel like I may have also tried the green one and didn't like the taste of that either.
El Yucateco Chile Habanero Hot Sauce Bottle, Red, 8 Ounce https://www.amazon.com/dp/B0000GHNT0/ref=cm_sw_r_cp_apa_i_s71hDbNP568CP
It's like 3 bucks in the store
We seem to have similar taste, this looks a lot like my collection.
Frank's and El Yucateco would fit right in.
Tapatio, baby!
Also, looking into getting this jazz or maybe this good stuff.
lol Amazon.com
http://www.amazon.com/El-Yucateco-Chile-Habanero-Sauce/dp/B0000GHNT0
Buy some hoisin, u won't regret it.
https://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU
I think that Hoi Sin Sauce is completely nomtastic!! I have a few food things on my wish list; any of these would be awesome! Thanks for the nomalicious contest!
To drink smoke you need it to be a liquid first. This used to be quite an ordeal to make so most people didn't bother. Nowadays though you can just pick it up at the store. https://www.amazon.com/Colgin-Liquid-Natural-Hickory-4-Ounce/dp/B0005Z8NCM
If you like a hot sauce with a little sweetness to it, this one is pretty good.
https://www.amazon.com/Try-Me-Tiger-Sauce-Ounce/dp/B0005ZUG86
Tiger Sauce It's amazing on meatloaf.
It's tangy and zesty.
https://smile.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ
yes. this. http://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ
for marinade i use beer, chili powder (chipotle if you can find it) garlic powder, cumin, oregano.
i like to cut them in half and slow cook them with the meat with the sauce and the marinade, then remove the peppers when done. you could blend them up or slice them thin if you want but i usually just toss them. the adobo sauce that theyre in has a ton of chipotle flavor anyways.
Mostly way more of the recommended amount of seasonings. I also added montana mex picante salt.
I also made a variation today where I just used a pack of low sodium taco seasoning, that Montana salt, lots of bell peppers, and a mashed up can of chipotle in adobo
It might be more, to be honest I eyeball it.
I use this stuff that I buy at the local asian grocery store: https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA
Its actually in a vacuum sealed bag inside that jar and I use half the amount. So 7oz.
That sounds like Mae Ploy Panang Curry Paste. Mae Ploy is almost impossible to go wring with. I've seen a couple Thai Redditors declare it better than their mom's fresh made paste, so... :)
I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish
Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA
This is the closest to Rendang flavor of all mae ploy spices
It's basically a puree of all the spices you need and lasts forever. (30-40 servings)
Fry 50-100 g of the paste in oil and then add beef short ribs and brown.
After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)
Serve with rice
Thai:Panang Curry Paste, Coconut Milk (can), peanut butter (couple three spoonfuls, to taste). Makes the creamiest, tastiest curry.
I think you're right. I've always passed over anything that said "sriracha" on it, but it looks like it's probably a different flavor from the normal sriracha sauce.
I'm going to try ordering some from Amazon to see if this is actually what I was looking for.
Here it is on amazon, but I wouldn't recommend paying anywhere near that for a little bottle. I pay $2-3 at the local asian market in the southeastern US. It also comes in a bigger size bottle, 25oz.
This was a staple hot sauce when I was a kid along with Huy Fong's. It's a thinner and a little more vinegar based (but nothing like Tabasco). It's just a different kind of flavor.
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS
I believe it's actually made in Thailand (where the name "Sriracha" originally came from)
Or you could always get shark brand sriracha if you want to be authentic about your Thai food.
Rooster is decent, but it can't compare to the original, aka Shark brand.
http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS
Nice my personal secret ingredient from the asian grocer is the "shark brand" hot sauce.
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS
Some varieties of canned curry paste use nothing but spices and water. You're looking for the little cans, like this:
http://www.amazon.com/Maesri-Thai-red-curry-cans/dp/B000ETLVXC
The ingredients on this one say "sugar", but the nutrition facts indicate there's a total of 12 ± 3 grams of sugar per can, which isn't so bad really. Keep in mind the can will flavor 4-8 servings of food (and is meant to go with coconut milk). See also:
http://www.rachelcooksthai.com/thai-test-kitchen-brand-curry-paste-best/
haha It's called Da Bomb - The Final Answer, and it's around 1,500,000 Scoville units. I got it at Hot Licks in LA and had to sign a waiver. Usually I mix only about a drop or two into whatever sauce I'm feeling for my wings/whatever and it kicks things up to 10. One 2oz bottle costing $25 sounds like a lot, but it lasts a while because I only use a drop or two each time I'm in the mood for an ass kicking. lol Man, one drop in a batch of mac and cheese is heaven.
Anyways, I actually misrepresented myself earlier, I'm currently still in LA until sometime in May in which I'm moving back to Denton, but I'll probably be bringing my bottle with me haha
Once, my brother's friend lost a bet and had to eat a tablespoon of some ridiculous hot sauce. He ended up chugging a gallon of milk, proceeded vomiting a gallon of milk, pissing himself and passing out. I hope your butthole doesn't follow suit!
Why not start that hot and get straight to business?
Depending on where you live, there may be a place or two around which will serve you sufficiently spicy food. You could also go online and buy a bottle of ultra hot sauce -- even bring it with you to kick up your food at restaurants a bit. I've personally enjoyed Wanza's Wicked Temptation since it has a pretty nice flavor for something as hot as it is.
EDIT: Last time I checked, if you wanted something a bit hotter than Wanza's, then the best you could buy for a semi-reasonable prive was Da'Bomb: The Final Answer . Flavor isn't as good as Wanza's, but I'd put it at 3-4 times spicier. You can go hotter is you have money to burn, but really at that point it'd be more for bragging rights than for actual heat anyway since you could just use a larger portion of Da'Bomb for the same effect.
My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on...but will be awesome.
Otherwise, the recipe I always do is:
3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients
About 1-2 tbs olive oil, depending on how big your avocados are
Juice of 1/2 lime
Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat; I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce
1-2 tsp of minced garlic, depending on your taste
Mix these above ingredients until incorporated. Then add:
Diced tomatoes and white or yellow onions, about a cup of the two combined
Fresh cilantro minced to taste
It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).
> the hotter the better
Okay: http://www.amazon.com/DaBomb-Final-Answer-2-Ounce-Bottle/dp/B001BIXK7K
Da Bomb. Seriously though -- more than like 2 drops in a big pot of chili (or whatever) is too damn much.
Relevant
If you like spicy things; me and a buddy this over the weekend, was amazing 10/10. equal parts Kewpie Mayo and Sambal
0 carbs.
You can make a good emulsion with tahini, but you do need more than a couple Tbsp. Per 28 oz chickpeas (1 lg can, 2 sm cans) I start with blending 1/2 C tahini, 1/4 C lemon juice and add water till its almost frothy and has the consistency of thin pancake batter. Then 2 cloves, a generous pinch salt, and drained chickpeas. Then just water to achieve consistency. Its a hassle to clean the blender, so consider a higher power immersion blender.
That's it: a good solid plain hummus bi tahini. Then for variety, you can add garnishes like sambal oolek (red pepper paste), better quality zaatar (wild thyme/sumac/sesame mix), smoked paprika, chopped pitted kalamata olives....
I found Tabasco to be too watery and expensive. I've switched over mainly to Sambal Oelek and Sriracha.
http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/B001MGEU0W/ref=sr_1_1?ie=UTF8&amp;qid=1314243268&amp;sr=8-1
It's usually right by the Sriracha in most markets. It looks like this http://smile.amazon.com/Huy-Fong-Foods-Sambal-Ground/dp/B001MGEU0W/ref=sr_1_1_s_it?s=grocery&amp;ie=UTF8&amp;qid=1464729655&amp;sr=1-1&amp;keywords=sambal+olek (not an affiliate link and don't buy it from Amazon, it's crazy overpriced!) You can see the ingredients on the link - no sugar. If you can't find it at your regular grocery store in the Asian foods section, you should be able to find it in any Asian grocery store. All of our regular markets carry it, but then I live in the hot sauce capital of the US (Louisiana!).
I'm trying to figure out the floating booger looking things. We normally don't put book Choy in the noodles. That's just getting fancy and a personal preference of the chef. There's also slices of pork meat near the greens. The chilis are also according to preference. We would put sirracha or sambal oelek or other chili paste sauce with hoisin sauce, squeeze some lime and bean sprouts.
Edit: there's also chopped green onions, chopped cilantro, and fried chopped garlic (very tiny piece I can see near the greens).
I'm making tacos tonight.
I ordered a bottle of Mad Dog 357 on amazon a week ago and it finally arrived today. It might be weird, but trying a 'super hot' hot sauce is something that I wanted to try for a long time and I'm finally going to do it tonight.
Su Amazon qualcosa la trovi.
Io ho preso questa qualche tempo fa ed è tremendamente piccante (l'avevo pagata meno però...), era quasi inutilizzabile: la cosa migliore era usarla per le sfide con gli amici. Se guardi i suggerimenti in fondo alla pagina ne trovi parecchie altre.
Ti segnalo che la Tabasco ha iniziato a mettere in commercio anche in Italia le versioni Chipotle (affumicato, molto particolare) e verde (più leggera, non l'ho provata). Io le ho trovate al supermercato.
well, there's hot sauce and there's hot sauce like this http://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I
You, me, and a this: http://www.amazon.com/Tabasco-Pepper-Sauce-128-Ounce/dp/B002HNS55A/ref=pd_sim_gro_3?ie=UTF8&amp;refRID=12DHD53003CWW01VCS8C
Most stores like Walmart/target, have normal sized Tabasco bottles. You should be able to find on amazon full size bottles of Tabasco that are giant here same day delivery lol. , interestingly enough, the tiny bottles of Tabasco are part of the Tabasco culture. Just recently read about this.
Again, even taking it at face value, the source only supports the claim of up to three years.
And, again, basic economics. They sell this stuff for pennies an ounce. Not economical to age for three years.
I'm not familiar with that brand, but it looks like the right thing. The most basic one that my wife's family uses is Squid brand. I also like Red Boat, but it's more expensive. Megachef is very good also and less expensive. I've also recently discovered a brand called Hai Ngu which looks and tastes like an identical clone of Red Boat, but less expensive.
When buying fish sauce, the marks of quality are:
In case you're actually curious, I like this curry paste, and this fish sauce.
I think a lot of people are equating the crystal salt-like additive MSG (e.g. Ajinomoto) with naturally occurring glutamates. Maybe this person, for whatever reason, does not want to eat MSG additives but is fine with eating naturally occurring glutamates, such as those found in seaweed, tomatoes, anchovies, etc.
Also, to H20, there are fish sauces that have naturally occurring glutamates and no MSG additives.
Examples of fish sauces with no added MSG (emphasis on the "added"):
https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B00B617XK2
https://www.walmart.com/ip/Tiparos-Fish-Sauce-23-oz/16004704
To be clear, I agree that MSG tastes fucking AMAZING. But I also respect the decisions of people who don't eat MSG additives.
Well you could always go the war crimes route and throw some of this into something they're eating or drinking. I'm sure you could set up some recording device to get their reaction.
How about these non-extract capsaicin drops. It's not extract, and advertises "Add to any food that needs heat without changing the flavor."
Sriracha Mayonnaise, however, is delicious.
$90 on amazon if anyone is feeling bland
https://www.amazon.com/Mad-Dog-357-Plutonium-Scoville/dp/B00IIUEOEW/ref=sr_1_1_s_it?s=grocery&amp;ie=UTF8&amp;qid=1509680512&amp;sr=1-1&amp;keywords=mad+dog+357+plutonium+9+million+scoville&amp;dpID=413mUunIVxL&amp;preST=_SY300_QL70_&amp;dpSrc=srch
You know instead of spitting, what would be really fun is to get some ridiculous hot sauce, like this, and just mix it in with the food. Great for a chili or other tempting to steal meal.
Oh and add laxative to it too!
https://www.amazon.com/Mad-Dog-357-Plutonium-Scoville/dp/B00IIUEOEW
&#x200B;
No it was this
https://www.amazon.com/Mad-Dog-357-Plutonium-Scoville/dp/B00IIUEOEW
G Hughes I stick with the hickory flavor.
> I have a BBQ coming up, how should I handle that?!
Bring some G Hughes BBQ sauce and you'll be very popular. https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY
Headaches may more likely be due to sodium or potassium deficit. You didn't mention that you'd read the FAQ linked in the sidebar here. If not, please do so as it has tons of good info.
Also you didn't mention whether you had used the calculator linked in the sidebar to determine your macros. If not, please do so as it will really help you figure out your targets.
I'm a fan of G Hughes Sugar Free BBQ Sauce. Very low calorie
https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY/ref=sr_1_2_a_it?ie=UTF8&amp;qid=1492544597&amp;sr=8-2&amp;keywords=G%2Bhughes%2Bbbq&amp;th=1
Speaking of sauces, what is the thoughts on sauces made with soybean oil? How much concern do you put on the inflammatory effects of soybean oil? I love Hellmann's Mayo and try to have it in moderation. Homemade avocado mayo is good but spoils quickly.
I really like G Hughes Sugar Free BBQ Sauces.
http://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY/ref=sr_1_1
2g Net Carb per 2 tbsp. Amazon is a bit expensive, it seems. My local grocery store carries them in their regular stock.
It tastes like standard bottled bbq sauce, if you used it for non keto bbq no one would probably realize it
https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Sampler/dp/B00PF5M0TY/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1503251482&amp;sr=8-3&amp;keywords=g+hughes+sugar+free+barbecue+sauce
Amazon probably has it. It's delicious
https://www.amazon.com/gp/aw/d/B00PF5M0TY/ref=mp_s_a_1_1_a_it?ie=UTF8&amp;qid=1496594158&amp;sr=8-1&amp;keywords=stubbs+sugar+free+bbq+sauce
Edit: Formatting
I have an entire shelf devoted to hot sauce. Here are my faves.
El Yucateco. All of these are bomb, but my fav is the green and black habenero. I believe the Caribbean and chipotle have some sugar in them, but the rest are sugar free.
High Altitude Gourmet is my absolute fav hot sauce company, and makes my fav red habenero and chipotle sauce. Neither those, nor the Caribbean lime have sugar. I can't recall about the rest of their product's though. I do think that despite the label saying 0g carbs/tsp, they might be a little more carb heavy than some others because the ingredients are just lime juice, peppers, garlic and salt, no water or vinegar. For some reason they don't even mention this product online, but if you're in CO, USA they sell a really good habenero yellow mustard at Kroger stores.
Zulu Zulu Peri Peri is my go to for chicken if I'm not feeling chipotle.
Finally, for BBQ sauce I just recently discovered G. Hughes. I've only had the hickory, but it's pretty good. It's a little sweet and needs a spicy rub underneath it to balance that out IMO, but other than that I like it. They also make a ketchup I'd like to try.
Kinda depends on what "cheap" means to you. For starters, Valentina (my fav grocery store brand!) makes a black label that is hotter than the yellow (should be about the same price).
Frank's Red Hot is a fairly ubiquitous sauce that is pretty tasty and a staple around our house (especially for buffalo sauce).
I don't see Tabasco on your shelf, it was my first hot sauce and will always have a place.
A bit more expensive ($8) but a dang delicious sauce is Dirty Dick's.
https://www.amazon.com/Dirty-Dicks-Hot-Sauce-Tropical/dp/B00PZ6B080
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
Season chicken cook separately. Usually after veg start cooking I use fresh garlic and also Korean fermented pepper paste or sricha and mix it in with some honey served over soba noodles cooked in a chicken broth with diced chicken. Use this as my paste about a tablespoon https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=pd_sbs_325_1?_encoding=UTF8&amp;pd_rd_i=B013HB0CC4&amp;pd_rd_r=1df13dd4-cc71-11e8-ba98-5b089291c505&amp;pd_rd_w=bZixL&amp;pd_rd_wg=rQhRG&amp;pf_rd_i=desktop-dp-sims&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_p=7d5d9c3c-5e01-44ac-97fd-261afd40b865&amp;pf_rd_r=H4VTMDC5RFFV0X2ZCQQW&amp;pf_rd_s=desktop-dp-sims&amp;pf_rd_t=40701&amp;psc=1&amp;refRID=H4VTMDC5RFFV0X2ZCQQW
That's the beauty of it. It retains the flavor of your food while adding heat. Oh and never get this one:
http://www.amazon.com/Roland-Sriracha-17-Ounce-Plastic-Bottles/dp/B001EO7HE8
This is the good one:
http://www.amazon.com/gp/product/B000LO40AG/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=B001EO7HE8&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=1FXP4BEY9VY1CVW1JBHH
But I hear that this one is even better (unconfirmed):
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-bottle/dp/B000EISJXS/ref=sr_1_1?s=grocery&amp;ie=UTF8&amp;qid=1318926014&amp;sr=1-1
I used to when I was young and foolish, now I eat like a warrior king!
http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO
This is the stuff. You can often find it in a regular grocery store (at least in the places I've lived in the US) wherever they keep their asian food, or in any chinese market.
Definitely did, felt really bad :( if I really wanted to be a dick I'd of used this stuff! But I only use that for myself and a few friends and always with fair warning!
Totally wrong. Eat an apple, almost instant relief from the pain.
At 2 million+ milk only helps 5-10% of the heat.
Source: I own a bottle of of 9 million scoville unit extract and it is almost half empty.
http://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU
any cheap Hoisin sauce is great for teriyaki and as a sushi goop.
http://casaveneracion.com/bottled-vegetarian-mushroom-oyster-sauce/
this veggie oyster is surprising good as well for both purposes.
few drops of liquid smoke and you can make them in the oven or grill with the same classic smoke ring. chemically, it's the same as actually smoking the meat with a lot less hassle.
Tabasco is hotter. And it's available by the gallon for $40.95gal. They also have Tabasco Habanero in gallon jugs for $46.75gal. Tapatio has a good flavor, but as far as heat goes, it isn't very hot at all.