(Part 3) 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 41-60. You can also go back to the previous section.
I'm not sure if you can get it by the quart, but you can get the 1/2 gallon or 1 gallon.
Edit: Just playing with the $ side. I pay around $3.49 for a 5 oz bottle.
The 1/2 gallon is equivalent to 12.8 of those and saves you $15.24 after shipping. The 1 gallon is equivalent to 25.6 bottles and saves you $33.41.
They come as a roux. So it's actually a lot easier to make than traditional curry, lol. Like a stew.
Try S&B Golden Curry. I found it quite similar to Goldfish.
http://www.amazon.com/gp/aw/d/B007FMLMFS/ref=mp_s_a_1_4_a_it?qid=1459409817&sr=8-4&keywords=S+and+B+Golden+Curry
HeatHotSauce has been a good company to deal with, I've bought from them a few times recently. Cheap and quick shipping, and they're active here on the subreddit.
If you insist on amazon, I just picked up some [YellowBird] (http://www.amazon.com/Yellowbird-Habanero-Hot-Sauce-9-8/dp/B00X8NTN54) there. Dave's Gourmet and Melinda's are easy to find for Prime.
Some hot sauces are no joke
I purchased a bottle of blair's 3am Reserve a while back (not technically a sauce)
https://www.amazon.com/Blairs-3am-Reserve-Hot-Sauce/dp/B0033XYACA
1,500,000-2,000,000 Scoville units, you need to agree to a disclaimer when you buy it because a teaspoon could kill you by asphyxiation.
I use it mainly to get people to try a tiny prick on the end of a fork and watch them think they're dying. I do warn them, everyone has a great time.
I made this mistake of scatching my nuts about 30 minutes after putting it in my lasagne, must have touched some residue on the side of the bottle, I had to put an icepack in my undies for quite a while :/
Give it a go if you think you know what heat is!
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.
Yellowbird Habanero Condiment or Aardvarks, personally. They're the right consistency for me.
Why does everyone on Reddit push Sriracha and no one ever mentions Chili Garlic Sauce.
It's spicier and has more flavor.
RED CHILI PASTE!!!! its usually in a flat, small circular can the size of your palm.
grab this and some coconut milk “cokoah coconut milk” BRAND ONLY THOUGH.
​
whenever youre having a lazy dinner night, these two ingredients + chicken + vegetables make for A DELICIOUS, cheap, and quick red thai curry. seriously, this is all you need. grab some more coconut milk if you wanna make some coconut rice
EDIT: cokoah coconut milk *** not aro-D, I was mistaken (the cans look similar)
Edit: this is the specific paste Maesri Thai Red Curry Paste - 4 oz (Pack of 4) https://www.amazon.com/dp/B005MH0P5Q/ref=cm_sw_r_cp_api_i_Gr2ACbZ1XAJWS
Unfortunately Worcestershire sauce typically has
sardinesanchovies in it.:(
Might I suggest Asian black bean sauce, thinned out with some soy sauce?
My dad and I buy each other novelty hot sauces too, but I found The Last Dab and Mad Dog 357 on my own, and they are the tastiest extremely hot sauces I've ever had. They're too hot for almost anyone, but the flavor was good enough that I quickly started to build up a tolerance for spicy food.
I bought myself 5million scoville Mad Dog 357 pepper extract just to try it. BE VERY CAREFUL WITH IT. The bottle itself is littered with legal warnings to make it clear how dangerous it is. One extra drop can ruin an entire meal. Do not touch the bottle or the cap directly, and make sure to use an eyedropper to dish it out.
One downside compared to hot sauces is that it's relatively flavorless, but that also means you can have spicy added to any flavors. It's also great for large batches of things like chili or ribs.
Mad Dog 357 Ghost Pepper is rated at 1,000,000 units which is basically the same as a raw Ghost Pepper. No concentration or additives. I've had the entire range of Blair's stuff from the Death line up to the 3AM and that stuff is concentrated down into pure essences.
3AM is where pure evil starts at 1.5-2 million units. Anything under that is "edible" and "bearable" IMHO if you're a heat junkie. The pure quantity is what gets you when eating sauces under 1 million whereas the pure heat no matter the amount will hit you above 1 million. Most people would probably have a really bad day with this stuff regardless. A chillihead would ask for seconds.
http://www.amazon.com/Blairs-3am-Reserve-Hot-Sauce/dp/B0033XYACA
The Blair's 3AM was pretty much the hottest thing I've ever eaten. 2 million units of heat using 1 teaspoon of it per 3 hot wings. I don't have any desire to repeat that again. It's not even a sauce, it's a pure oil extract. 1 drop makes gallons of normal hot sauce. If it gets on your hands, you're screwed. If you wipe your face or eyes, you're out of commission for about half an hour. You might as well have just dosed yourself with pepper spray as you won't be able to see or breathe for awhile.
TL;DR
If you're not a chillihead this will blow out your asshole, I guarantee it.
Depending on the dish:
Overall I use El Yucateco and my homemade the most ...
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.
Man, there is a WORLD of hot sauces out there, [Sriracha] (https://www.amazon.co.uk/Huy-Fong-Sriracha-Chili-Sauce/dp/B000LO40AG/ref=pd_lpo_vtph_325_tr_img_1?_encoding=UTF8&psc=1&refRID=PGD7R5R06YCBHSH5TQ16) you can get in most supermarkets and is great for slapping on stuff, it's not vinegary like Econa, has actual flavour and has a good amount of heat. It's in most supermarkets and very easily accessible. Some of the best mild-hot sauces I've had are from [The Devon Chilli Farm] (https://www.southdevonchillifarm.co.uk) I got given the [six bottle gift set] (https://www.southdevonchillifarm.co.uk/online-shop/chilli-gifts/chilli-sauce-gift-set/) for Christmas and every single sauce was delicious, so full of flavour and has heat levels from mild up to extreme and the blends of the sauces list what they best compliment and they're just packed with great flavour.
For the more extreme heat sauces a personal favourite is the [Mustard Ghost Pepper Sauce from Psycho Juice] (http://www.hotsauceemporium.co.uk/shop/hot-chilli-sauces/233/psycho-juice-mustard-ghost-pepper-x-2-bottles/). I added this to everything, it was soo delicious, also I love Habaneros and they do a 70% habanero sauce that was incredible too. If you want to make something just "hotter" without altering the flavour much (like a large batch of bolognaise ) adding some [Capsaicin extract] (http://www.hotsauceemporium.co.uk/shop/capsaicin-extracts/192/psycho-drops-killer-million-extract/) will do that great, but only like a few drops.
Recently I went to a chilli farm called [Edible Ornamentals] (http://www.chilliranch.co.uk/store/c1/Featured_Products.html) for a tour, which was very good and tried lots of different peppers and sampled a lot of jams and sauces. [Mr Vikkis] (http://www.mrvikkis.co.uk/) had some great jams I want to try more of, and Single Variety London make some jams, a favourite being [Lemon Drop Chilli Jam] (http://www.singlevariety.co.uk/shop/lemon-drop-chilli-jam) which does have a hot, somewhat sweet and citrus taste.
As you may be able to tell I'm quite a fan of hot sauce.
Yellowbird is your new friend. It's a sriracha style sauce, but made with habaneros rather than red jalapenos.
This Trinidad Scorpion and blood orange sauce is simply delicious. It's a strange heat that can be steady in some contexts, but gets hotter and hotter the longer you keep it until it really pops. Cannot recommend highly enough! (Sorry I can't post text links from phone)
https://www.amazon.com/Rogue-Moruga-Orange-Scorpion-Pepper/dp/B00BADXRRO
One of my favorite vinegary sauces is Adoboloco's Hawaiian flavor. It's kind of pricy on its own, so it makes the most sense to get a Build-Your-Own 3 pack to cut the per-bottle price.
My other go-to options for flavorful hot sauces are Lucky Dog's Black Label, Yellowbird's Habanero flavor, or my Habanero & Carrot.
Hope this helps!
i'm a hot sauce fan, and got a gift from one of my friends with various hot sauces. i made a bowl of rice once and usually douse it with chili garlic sauce or sriracha.
most spicy food to me when eating at restaurants tastes fairly mild. i usually say 'make it as spicy as you can', and was known by a thai restaurant by the owner for this.
bad decision
One of the bottles of hot sauce I had was Dave's Insanity Sauce. I shook it out and covered the bowl of rice with red. Apparently it's much hotter than most sauces. In minutes I went to the bathroom and puked it all up, crying and in a sorry state.
That being said, I'd still do the challenges on Man vs. Food for spicy, definitely not for mass quantity, I'd lose in a heartbeat. Fascinating, but disgusting.
The color reminds me of Blair's sauces, like 3am Reserve. Though they probably wouldn't waste that one on a prank. This one is almost as dark as Blair's, not as hot(once I ate a tablespoon of 3am and my hands went numb for 24 hours), but much cheaper per oz.
Get the El Yucateco variety pack off of Amazon.
https://www.amazon.com/dp/B00T86WT4C/ref=cm_sw_r_other_apa_yJL3AbDH9ZS7Z
Peppers mashes, I suspect.
https://www.amazon.com/Magic-Plant-Carolina-Reaper-Pepper/dp/B00NDAY6G8?th=1
If you wanna be real serious you can buy tonkatsu sauce or okonomi sauce which is more frequently used in okonomiyaki (the two sauces are extremely similar but not quite the same). You can often find them at Asian grocers too.
I would agree. I think all those hot sauces that hot are for novelty purposes only. They sure aren't pleasurable to eat, even if you do it eat them, it's essentially just as a dare.
http://www.amazon.com/Million-Scoville-Pepper-Extract-Sauce/dp/B0032ETLP6
Google isn't hard to use.
A lot of the most flavorful veggies I make are very Asian. It's just a variety of stir-fries with different sauces.
Black bean & garlic sauce you can buy at any Asian supermarket; Lee Kum Kee is like 3g carbs per tbsp which is really more than I could ever eat in one meal (the flavor's really concentrated; I usually use 1tbsp across 3 meals or so). I love it stir-fried with string beans & some form of protein, or finely diced on choy.
A mix of wasabi, soy sauce, and rice wine vinegar has the refreshing kick from wasabi that makes it an interesting dressing for things like sliced cucumbers. Alternatively I'll dress sliced cucumbers in a mix of rice wine vinegar, salt, and sesame oil.
I also have an immersion blender. Not sure if I just have the epicurean tastes of a toddler or what, but I love pureed veggies. /r/keto is all about the mashed cauliflower - pureed broccoli made with chicken broth (garnished with a dollop of sour cream) is also amazing. And pureed roasted bell peppers (mix with coconut milk & curry powder for a fantastic curry). And pureed spinach. And pureed cucumbers/cold cucumber soup. And well. Puree all the veggies!
Spices and condiments should always get a priority. Try to add something to your inventory each month, so you can have variety even when it's the end of the month and you are down to half a case of ramen and some rice.
So, for that naked pasta - 2 or 3 tbs of margarine or extra-virgin olive oil, a small clove of garlic, pressed, a drizzle of balsamic reduction ~an eighth of a teaspoon, be scant with it - microwave in a container with a cover until just hot, blend by shaking. Drizzle over your veggies and pasta. No need to use it all at once - it will keep nicely.
Ok, now I'm hungry. Which reminds me - broke college students should probably get into lacto-fermentation. Saurkraut, kimchee, etc all add tremendous nutrition and flavor at very low cost. /r/fermentation has you covered. The big win here is that you can scoop up all the marked-down produce and ferment it. It's also a thing that complements /r/freeganism. Saurkraut is particularly easy and I promise you - if you think it's kinda sour and yet bland, it doesn't have to be. And it's cheap like borcht.
Have you tried yellow bird sauce? Yellowbird Habanero Hot Sauce 9.8 Oz (1 Bottle) https://www.amazon.com/dp/B00X8NTN54/ref=cm_sw_r_cp_api_GxTAzbY435RN5
Or this one, both super hot. Mad Dog 357 Hot Sauce, 5 Ounce https://www.amazon.ca/dp/B00170LPPQ/ref=cm_sw_r_cp_api_i_90HVCb48P1F9D
Wow, really disappointing that there's no where to get it here, but on the other hand, it's really not that hard to make. It's basically a pancake with tons of stuff in it. The most important part is having the proper sauce, which you can find at any decent asian market. It's helpfully called Okonomi sauce. Otafuku is the most common brand (sometimes it comes in a bag ). For bonus points, you can use Kewpie mayo from Japan, although honestly plain mayo works just fine. It's been a while since I made it, so I don't have a go-to recipe, but you can put just about anything in it, so long as you have a good base and plenty of cabbage. Here's one you could try from one of my favorite food sites. Good luck! And don't skimp on the sauce!
Does this look like the same thing?
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.
yellowbird!!
This lady provides the recipes (Osaka / Hiroshima) and recommends ingredients (such as the sauce) that you can buy over at Amazon (sauce, mayo). Or how to prepare a "substitute" yourself.
If you need more heat in your pizza dip, you might try Yellowbird's habanero sriracha...
You can have the same effect (more) ethically and (more) comically by adding a few drops of mad dog 357
I think you should eat a teaspoon of [this] (https://www.amazon.com/Blairs-3am-Reserve-Hot-Sauce/dp/B0033XYACA).
You can either make it or buy it online. Maesri is a good brand. Here's a recipe for red curry paste. Just omit the shrimp paste and add some soy sauce when you're cooking the curry.
Huy Fong(main distributor of US sriracha) also has a couple versions of sambal. Obviously the tastes can vary greatly based on brand/locale.
Garlic Chili Sauce
Sambal(basically Garlic Chili Sauce without the garlic)
The hottest in town are when I make my own wings and slather some 3AM on them.
I got sweaty just thinking about it.
https://www.amazon.com/dp/B00113ZZ5U/ref=cm_sw_r_awd_vm0aub1WMDZKP
Yes.
https://store.nutiva.com/coconut-manna/
https://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U?th=1
Assuming you don't live in a very hot climate, it will be rock hard at room temp. You can break off pieces and eat it like candy.
It's really good! I tend to use garlic chili sauce in place of sriracha. Make extra sauce just in case, because it's definitely all about the sauce! You can use any greens and veggies for this. I've used it with broccoli, asparagus, kale, spinach, etc.
I agree with the hot sauce. I am a HUGE fan of the Tabasco Chipotle. For me there are no eggs that should be eaten without it ;) I will eat other hot sauces, but it is my go to :) They actually have a Jug of it on Amazon LOL it would last a couple of months maybe ;)
Now I am craving Kosher Deli Pickles! There was a place WAY BACK IN THE DAY when I worked in the mall that had the BEST Garlic Pickles. (droooooolllll)
I love this stuff... Reaper mash. Super spicy, should last you awhile. Prime shipping from Amazon for ~$15. Gotta refrigerate after opening, though. It does still retain the essence of a fresh pepper vs more smoky dried peppers and will last at least a year. That's how long my last jar lasted me and I've got a new one to crack open! Granted, I eat other hot sauces, etc.
https://www.amazon.com/Magic-Plant-Carolina-Reaper-Pepper/dp/B00NDAY6G8/ref=sr_1_3?crid=3H3FEARWGRYTC&keywords=carolina%2Breaper%2Bmash&qid=1563687117&s=gateway&sprefix=carolina%2Breaper%2Bmas%2Cpets%2C168&sr=8-3&th=1
"Black bean and garlic sauce" I believe is 蒜蓉豆豉酱, this stuff. The classic Mapo Tofu from Chengdu (e.g. Chen's) toss in some fermented black beans (douchi) in addition to doubanjiang... IMO that sauce isn't out of place as a douchi sub, but they're still missing the doubanjiang.
And I mean, Cantonese food doesn't have 'mapo tofu' - I know they eat Mapo Tofu in Japan though. Maybe the Japanese use silken tofu? I just checked Cooking with Dog though and he uses firm tofu, so I dunno. I'm more inclined to think Chris Morocco just doesn't know what the hell he's talking about lol
I guess in his defense he doesn't claim it as 'authentic Mapo Tofu' or anything. Still, I'm of the "words have meaning" camp, and if you wanna call something Mapo Tofu it should reasonably resemble Mapo Tofu.
Alright I didn't want to have to do this, but...Tabasco Pepper Sauce, Chipotle, 128 Ounce
You're thinking of Huy Fong Sriracha. I won't be able to answer your question objectively. I'm 25 and my family has been using that brand since before I was born, so I'm heavily biased towards it haha. The Yellowbird sriracha is quite good and is certainly worth a try (I don't regret getting this bottle). But if you love the original sriracha like I do, no other sriracha will compare. Hope that helps!
I just bought Rogue Moruga Blood Orange Scorpion Pepper Sauce based on a recommendation I saw on here. I can't get enough of it. Strong kick with a nice sweet citric base—if you're into that.
I'm a newbie to this I'm not even sure I understand what I don't have that doesn't qualify but I just brought home yellowbird habenero condiment and it's pretty damn good. Yellowbird, Habanero Sauce, 19.6 oz https://www.amazon.com/dp/B00TBFMXGE/ref=cm_sw_r_cp_apa_MQr1Bb53K0DET
This stuff is pure insanity. I love it as an additive in my chili and jerky and as a hot sauce with some apple cider and cider vinegar with a bit of pureed fresh habanero for added fruitiness.
They also have a Ghost Pepper variety.
You can buy the variety pack on Amazon for like $20, definitely worth it. https://www.amazon.com/El-Yucateco-Sauce-Habanero/dp/B00T86WT4C/ref=sr_1_8_a_it?ie=UTF8&qid=1541518218&sr=8-8&keywords=yucateco
worth every penny
i don't have sauce tips, but rather a veggie one, i over cooked my veg the first couple times so only have them in the simmering sauce for a few mins. I like my thai curry veg really crisp tho. Also if you're not making it from scratch these cans are pretty bomb
Spicy Stuff
19.6oz Yellowbird Habanero
Dirty Dick's
https://www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q
This is the paste you want in your life.
For lazy like me: https://www.amazon.com/El-Yucateco-Sauce-Habanero/dp/B00T86WT4C?th=1
I somehow forgot Angry Goat Pepper Co.
And my goto non-superhot sauce had been Yellowbird Habanero No refrigeration and a squeeze bottle. I go through the 9oz bottles in like 10 days.
I've gotten sauces here and there, but a lot of them have been based on that Hot Ones show.
I actually really enjoy the sauces they make and sell on Heatonist, theLos Calientes is my favorite.
I got the Rogue Moruga Blood Orange sauce based on that show too, and also really enjoyed it.
^((Can also vouch Da Bomb is legitimately terrible))
My coworker claims Scorned Woman is his favorite but I haven't tried it.
Dave's scorpion is good, no extract and not too expensive. I got mine for $7 at World Market. I wouldn't say it's one drop at a time but don't go overboard. Very tasty was well.
https://www.amazon.com/Daves-Gourmet-Scorpion-Pepper-Sauce/dp/B004QO5E0M
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
Meh. You can sometimes find places that make wings with this stuff, it's 4x hotter, and that's not even Blair's hottest sauce. You can get stuff that's 64 times hotter than that. Like, one drop is hotter than 64 drops of that mad dog sauce. Here's a list of some hotter sauces: http://www.scottrobertsweb.com/scoville-scale/
http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS
easier way to make curry
It is available in Half & Full Gallon sizes.
Seriously its saved me from getting bored of my meal preps and going to popeyes...mmm popeyes.
I suggest this https://www.bunstersworldwide.com/products/bunsters-shit-the-bed-hot-sauce-12-10-heat
and this https://www.amazon.com/Professor-Phardtpounders-Colon-Cleaner-Sauce/dp/B003S2SVAI
and this https://www.amazon.com/Mad-Dog-357-Gold-Sauce/dp/B016L0VRMM
​
Meal prepping has turned me into a bit of a pepperhead
https://www.amazon.com/Blairs-3am-Reserve-Hot-Sauce/dp/B0033XYACA
No, not literally poisoning someone.
literally poisoning her would be if he used arsenic instead of chocolate chips or bleach instead of sugar.
What he did was literally keep a perfectly good food item which is legal to sell, serve or eat in his drawer which he knew she might not like. And even warned her. (what a gentleman)
Perhaps he just happens to like the kind which gives some people the runs just like I occasionally feel the urge to eat slightly heavily spiced sandwiches after I find some worthless parasite is stealing my sandwiches from the fridge at work.
For example a teaspoon of this: http://www.amazon.com/MILLION-SCOVILLE-PEPPER-EXTRACT-SCOVILE/dp/B00170SLO4
gives the clearly labelled sandwich(or any other dish) a lovely pleasant buzz don't you think?
No idea about the health concern (I go through a ton of it myself) - but one bottle a week is bad for your wallet, you should buy it by the gallon instead
Yellowbird, from Austin, Texas, has a sriracha-style sauce...made from habaneros. Good price, also, 20 oz for $8, none of those ubiquitous boutique 5 oz bottles.
I just ordered off amazon. https://www.amazon.com/gp/product/B016L0VRMM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Also, if you are looking to recreate some Hot Ones action I would recommend getting Mad Dog 357 Anniversary Edition and use it as your hottest sauce. Way hotter than The Last Dab.
Took me a while to find something to pair with it, but High River Sauces 'Rogue' definitely has a unique taste. It's formulated with Maruga Scorpion peppers using a Blood Orange base for the sauce.
I've found that it pairs surprisingly well on grilled and fried fish, along with pizza and chili. It takes a while to really get the flavor, but once you do it's awesome.
Oof, that price. But the flavors are good? Worth the cost?
I have 90% remaining of this bottle at home still and it's just pure heat without any flavor... It'll make you rethink the definition of "hot" though. https://www.amazon.com/gp/aw/d/B00170SLO4/ref=sxts1_a_it?ie=UTF8&qid=1478001351&sr=1
Here you go:
https://www.amazon.com/Million-Scoville-Pepper-Extract-Sauce/dp/B0032ETLP6/ref=sr_1_2_a_it?ie=UTF8&qid=1485809835&sr=8-2&keywords=1%2Bmillion%2Bhplc&th=1
Definitely the best bang for your buck when it comes to extracts. This one has a slow burn that builds up over time.
Not if you're doing it right.
I've found it in both my regular grocery store in the asian aisle and the local asian grocery store. I freaking love that sauce.
This is the one I've bought locally: https://www.amazon.com/Lee-Kum-Kee-Black-Garlic/dp/B000F08KCU?th=1
You know what would make burritos even better? BACON FLAVORED HOT SAUCE.
My personal favorite is Dave's Scorpion Pepper Sauce.
Its very spicy, but the scorpion pepper in general has a great flavor and this sauce doesn't add any extra flavors.
Melinda's Naga Jolokia Sauce is another good one.
This one is made with the ghost pepper, and is also very spicy.
A Japanese Katsu Curry is just about the easiest thing you can ever make. I highly recommend buying S&B Golden (they have multiple heat options available, but as a wussy baby, I like mild). There are instructions right on the box to make the curry itself. The only thing I would add would be carrots, potatoes, and onions to pot and soften them up a little before adding in the curry.
As far as the katsu goes, I just used boneless pork cutlets (pound them out a little if they are on the thicker side). Do a traditional breading pattern of flour, eggwash, flour, panko. Drop that bad boy in a wok full of oil for a few minutes until nice and golden brown.
https://www.amazon.com/Yellowbird-Habanero-Sauce-19-6-oz/dp/B00TBFMXGE
Okay. You can get him this, which will be hot and tasty. He'll then be needing these, to accompany the sauce, of course. This or these if you want something extra and fun.
Also, I have been trying to build up a collection of creative lighters, that I think my father will like, as he always complains about not having a good/non-disposable lighter. Any or a combination of these if I won (One, two, three, four, or five) would be great!
Add a little heat.... http://www.amazon.com/Million-Scoville-Pepper-Extract-Sauce/dp/B0032ETLP6/ref=pd_sbs_misc_2
Tobasco? Try THIS
Basically, just make some spiced-up lentils and cook down to a thick sauce that stays on a hotdog. I'll try to write up what i did:
-1 cup lentils
-a few small chuncks of salt pork
-half an onion
-clove of garlic
-spices - paprika, cumin, turmeric, dried oregano, cayenne, black pepper
-spoonful of ketchup
-spoon of [okonomiyaki sauce] (http://www.amazon.com/Okonomi-Sauce-17-6oz-by-Otafuku/dp/B00886NJP6) (I realize how dumb this sounds, but I'll be damned if these lentils didn't taste a lot like what you get on a coney dog. I just happen to live near a Japanese grocery, so I use this kind of stuff.)
-spoon of brown sugar
-little worcestershire and hot sauce
Boil lentils and salt pork for 20-25 minutes, until mostly tender and the liquid is mostly absorbed/evaporated.
In a separate pan, saute onion in vegetable oil for 8-10 minutes. Add garlic, spices, ketchup and that japanese sauce if you have it. Cook for about a minute, stir in some water to clean up the pan, then add the mixture to lentils.
Cook to desired consistency, adding water if necessary. Finish with worcestershire and a vinegar-y hot sauce, and salt if it needs it.
I've been liking this better than regular chili lately. I probably just have a thing for lentils. I have no qualms about adding extra meat - the dog was bacon-wrapped. The lentils are damn good, and add some much-welcome fiber to the situation.
hope you like it
I like to put the egg on the hash browns then hot sauce them together. Sriracha is my favorite, but some jalapeno Tabasco is great too.
One that I'm surprised wasn't listed here is Dave's Gourmet Scorpion sauce
https://www.amazon.com/Daves-Gourmet-Scorpion-Pepper-Sauce/dp/B004QO5E0M/
Here’s what I got, it’s hot as fuck. Mad Dog 357 Gold Edition ($18)
It's not so much a hot sauce, but it is delicious.
MASH Carolina Reaper Pepper,9 oz https://www.amazon.com/dp/B00NDAY6G8/ref=cm_sw_r_other_awd_qlM2wbVHT3Y5Q
Get one of these
It'll give you new respect. It's only 3 ingredients. Reaper, salt, and vitamin C. You can use it as in ingredient to make other sauces hotter.
I live in Hawaii so food like this is pretty common, but when I was in college in Boston it was a winner with all my white friends.
Find an asian grocery store or even a regular one if you live in a large city with a sizable asian population and buy this:
https://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS
I suppose you could order it off Amazon too. The one I linked is mild, but you can get the spicy ones if your friends can handle it.
Other ingredients: Stew meat, carrots, celery, onion, whatever other vegetable you think you might want with curry.
I generally use a little under 2lbs of meat, 1lb of carrots, 1lb of celery, and 2 onions, but you can adjust based on what you like.
Ah, so like this? Yeah, that's great for using in stir fries (a little will do ya). You could also use it for steamed dishes, like spare ribs or steamed chicken.
Maesri red curry paste
Add coconut milk and chicken broth. I like fresh squeezed lime juice too.
Yes, from the UK.
I always check Amazon first: https://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_2_a_it?ie=UTF8&qid=1498677909&sr=8-2&keywords=coconut%2Bconcentrate&th=1
Or just go for the whole gallon
http://www.amazon.com/Tabasco-Pepper-Sauce-Chipotle-Ounce/dp/B002HNZRKQ/ref=wl_mb_wl_huc_mrai_1_dp
Try Black Bean & Garlic sauce (very small amount, think of this stuff as a savory, garlic-ey version of molassas). This stuff is very good on white fish or chicken, very pungent. It's slightly fermented so you get little hints of vinegar notes too. Very cool flavor. You might do a quick marinade with it and your chicken, hoping most of it will cook off.
http://www.amazon.com/Lee-Kum-Kee-Black-garlic/dp/B000F08KCU/ref=pd_sim_sbs_325_1?ie=UTF8&dpID=51WHctQKAQL&dpSrc=sims&preST=_AC_UL160_SR117%2C160_&refRID=1VCNN3RM886QXSZPBABM
Also try:
Oyster sauce/fish sauce
http://www.amazon.com/Kikkoman-Sauce-Oyster-Green-12-4/dp/B00842LTE2/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1458411160&sr=1-4&keywords=oyster+sauce
Also has a very specific flavor (it's not super duper fishy it goes well with poultry or beef just fine) that I seem to love having in stir-frys.
As far as noodles go I recommend Yakisoba noodles, they're usually sold in the produce section of my grocery store. I've tried a few different noodles and these are the ones I seem to like best.
I've been wanting to find a 'Chow Mein' noodle that has the consistency of Panda Express Chow Mein (don't judge...), though I have trouble finding these kinds of noodles.
Anyway the yakisoba noodles are pre-cooked and vaccuum sealed (I think they are perishible, which is why they're in the produce section and not with the uncooked ramen noodle packs). They can also be frozen for later use, just let them thaw completely before using again.
The best way I've found to use these noodles is to cut the top off the vaccuum sealed pack, take out the spice packet (I rarely use these), and run the noodles under some hot water for 2-3 min. They should tender up nicely, drain the water and add to stir fry.
Another easy recipe I've found is making alfredo from scratch, totally not that hard and impressive af
I wasn't suggesting you use tonkatsu sauce. I was actually suggesting you look for general-purpose chuunou sauce, like the type pictured in the OP.
It's all thick, brown, Worcestershire-based sauce. But if you really, really care about finding an okonomiyaki sauce specifically, Otafuku's okonomi sauce is vegan according the Amazon customer questions.
Oh boy, I use my Instant Pot all the time. Just Saturday I threw in about five pounds of pork short ribs, some lime juice, chili garlic sauce, a little vinegar, dehydrated garlic and onion, salt, and a bit of cayenne pepper for extra spice. Added some water to not-quite-cover it all. Slow cook setting for 12 hours overnight. I separated it out into eight or so containers and paired it with some broccoli for pre-made lunches.
Here's my chicken noodle soup recipe.
You can throw pretty much any slab of fatty meat in the IP, put enough liquid in it to cover, and slow cook it into deliciousness. The best part is that you can buy the cheaper cuts of meat (more connective tissue) because slow cooking breaks those down and turns them into pure flavor. We can talk shop on beef stew if that would interest you. Also, you can reasonably eat for ~$2-3 per meal if you meal prep well.
That one I sort of threw together. I bought beef cubes (~1.5 lbs) and cut them a bit smaller. Browned them in a pan with oil, pushed them to the outside of the pan and put some red curry paste (about two tablespoons) in the middle. You want to let the paste heat up for a bit so you see the oils separate from the rest of it. After that I added 1 can of coconut cream and mixed it with just the paste/oil in the middle. Once these heat together, you should still see the oil leaving little grease spots. Then I added about 1/2 to 3/4 c of coconut milk (the carton kind) depending on how liquidy I wanted it and any veggies. For this, I did peppers and bamboo shoots. I mixed it all together at this point and let it simmer and heat through for about 30 minutes.
Sorry for the poor organization. It's something I just threw together from reading about curries online.
https://www.amazon.com/Daves-Gourmet-Scorpion-Pepper-Sauce/dp/B004QO5E0M/
Probably the best Dave's Sauce IMO. I don't think you'll find any real artisan stuff on Amazon under $10, so you might have to go with the bigger labels.
This or no sauce
If you're deadset on sriracha, it's available on Amazon.
Oh, also, this is a really great product for wayyy cheaper than, say, Artisana if you just feel like buying it instead.
Let's Do Organic Creamed Coconut, 7-Ounce Boxes (Pack of 6) https://www.amazon.com/dp/B00113ZZ5U/ref=cm_sw_r_cp_apa_voTRAbXVQKM1A
Yup, I think the extracts are the way to go, though the 16mil crystals are expensive, the 5-8mil extracts are cheaper (this is what I would use
One time I didn't wash my hands after trying this stuff. The pain I felt in my pants was worse than being kicked in the balls. Showering didn't help at all either.
I had some of this, and can confirm that this trick will not work.
Replace chili beans with pinto beans
Replace diced tomatoes with rotel tomatoes
Add an onion
Change garlic powder to a couple gloves of garlic
Add jalapeno / habaneros / pepper extract
Add some chopped carrots
I like cayenne powder in my chili as well
For anyone really into spice, I recommend the CAROLINA REAPER MASH. It's just pureed CR peppers and it is as spicy as all hell. Seriously amazing though. I don't think I've ever encountered anything as spicy in my life (save for like, pure capsaicin).
http://www.amazon.com/Magic-Plant-Carolina-Reaper-Pepper/dp/B00NDAY6G8
If that doesn't work, Amazon will be happy to help you out.
(That's not a brand endorsement, btw-- it was just the first search result.)
i like japanese curry, it works well with beef, pork or chicken. here is an example, they have variations (generally sweeter or hotter). peole can love it or hate, so maybe try a small batch first.
http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS/ref=sr_1_3?ie=UTF8&qid=1449251979&sr=8-3&keywords=japanese+curry
for the cut of beef you will want a roast, pick the one that fits your macros. i dont actually do a lot of beef in crock pot so no suggestions.
for pork same deal. if im going for leaner ill use pork cushions/tri tips. if im going for tasty and fatty its shoulder/butt all the way. country style ribs are also a great fatty pork cut.
bbq sauce you can just go straight up in the crock pot, maybe add some broth or water so you dont have to use so much sauce. salsa i think you need to add something, taco mix ix popular. ive also enjoyed ranch mix and the lipton soup thing that is for onion dip or meatloafs and all sorts of things. another popular mix is franks (or a cayenne pepper sauce) with optional ranch mix.
I believe the Trinidad Scorpion was the record holder before the Carolina Reaper, so it's way up there - 1.2 million according to Wikipedia. Having only tried three or four different brands, I've preferred the Reaper in paste form (uniform paste, not with visible seeds in it, might have been this one - definitely Magic Plant Farms, at least) and the Scorpion as dried powder (this one), but I haven't tried enough different ones to say for sure that's always true.
https://www.amazon.com/Okonomi-Sauce-17-6oz-by-Otafuku/dp/B00886NJP6
I believe it is a packaged curry mix, but I didn't realize they were vegan!
The Mad Dog 357 gold edition is a pretty good stuff to round off the challenge to 1 million :)
I would try to avoid the pure extracts as they are disgusting.
https://www.amazon.com/Mad-Dog-357-Gold-Sauce/dp/B016L0VRMM/ref=sr_1_3_a_it?ie=UTF8&qid=1480533598&sr=8-3&keywords=mad+dog+357
I recently picked up a bottle of Yellowbird Habanero and it quickly became the favorite of my 30+ sauces. There's no Tom-foolery with this sauce. It's simple and well executed, and pairs well with everything I've tried it on.
I don’t know anything about SHU’s
But el Yucatán’s sauces are good. I like the green and the red, but they have a bunch of different ones
https://www.amazon.com/El-Yucateco-Habanero-Sauce-4-Pack/dp/B00GGQKYPS
https://www.amazon.com/dp/B00T86WT4C/ref=cm_sw_r_cp_awdb_t1_5rlTCb8HDNMN2
a gamble, not everyone likes hotsauce, but everyone loves bacon.
Try this stuff, super concentrated: http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=sr_1_1?ie=UTF8&qid=1346562852&sr=8-1&keywords=coconut+cream
Nutiva also sells a jar, but these boxes are more economical.
SOUP
Soup is almost impossible to fuck up. I personally find this tantanmen recipe to be really easy to accomplish because most of it involves mixing liquid ingredients together and dumping them into some heated store bought stock. Sub black bean garlic sauce for sweet bean sauce, since this shit is sold everywhere. Don't bother chopping the garlic or ginger, just buy the canned pastes at the store. If you can brown meat, you can do this. The best thing about it is that your average person doesn't know what it is supposed to taste like. If she thinks it is garbage, she can blame the type of cuisine and not your shit cooking skills.
Some reviews on Amazon. Might be worth trying!
Dave's Gourmet Scorpion Sauce Good heat but nice flavor
https://www.amazon.com/gp/aw/d/B00T86WT4C
http://www.amazon.com/gp/aw/d/B003KRESRQ/ref=aw_wl_ov_dp_9_4?colid=36GQC3I4W7DBK&coliid=I1XQ9XJ9PDOGGL&vs=1
http://www.amazon.com/gp/aw/d/B006CNTR6W/ref=aw_wl_ov_dp_3_11?colid=36GQC3I4W7DBK&coliid=ID4EBZNV1YJUM
http://www.amazon.com/gp/aw/d/B00BLA5O0Y/ref=aw_wl_ov_dp_2_13?colid=36GQC3I4W7DBK&coliid=IWBV69SVOKV4H&vs=1
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.
It's sad how many bottles a month I go though of this stuff. So much so that this is my next bottle http://www.amazon.com/gp/product/B002HNZRKQ?ie=UTF8&force-full-site=1
Since the sauces in the other comments are a little too light for me, I'd recommend Dave's Scorpion Pepper. ;)
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&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001EO7HE8&pf_rd_m=ATVPDKIKX0DER&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&ie=UTF8&qid=1318926014&sr=1-1
Is it chili garlic sauce? I know I'm taking your description literally but without tasting it, I could only offer my best guess of this very popular condiment. My husband and I prefer it over sriracha.
I have the mad dog 357, 5 million scoville units. I add a drop or two to my pho. It's so good, and opens up all the flavors. You can actually taste the fresh jalapenos'.
http://www.amazon.com/Mad-Dog-357-Extract-Scoville/dp/B00170SLO4
https://www.amazon.com/Tuong-Sriracha-Chili-Sauce-28oz/dp/B000LO40AG