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Favorite Hot Sauce.... GO!

#221
Prefer flavor over heat
This:
Hot2.jpg
or this:
Hot.jpg
or...
hot3.jpg
 
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#229
If you want the real deal, get the root itself & grind it into a paste, that's how it's done:

wasabi-root-ground-on-sharkskin-grater.jpg


>>Wasabi Store<<

I've had freshly ground wasabi in Japan & it definitely has more stank on it than the stuff you get in a jar.
but to be fair it's like the subtle difference between tubes & solid state


elgecko said:
How similar to a horseradish mustard is the wasabi mustard?
Click to expand...

Can't recall the last time I had horseradish mustard. We've got some Grey Poupon, but that doesn't have horseradish.
Wasabi wins over horseradish for me...
 
Last edited:
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#231
elgecko said:
Please post a detailed review once you taste them all.
Click to expand...
I've had them all before. Honestly, they're all very spicy to the point where the heat masks the flavor of the sauce a little bit but it just barely crosses that line. For me it's the perfect amount of heat even if you can't really tell them apart because there's so much of it. The Caribbean habanero has some kind of fruit in it so that one is probably the most distinct. I haven't tried the plain jalapeno one yet. My favorite is the classic red.
 
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#232
Gorn said:
I've had them all before. Honestly, they're all very spicy to the point where the heat masks the flavor of the sauce a little bit but it just barely crosses that line. For me it's the perfect amount of heat even if you can't really tell them apart because there's so much of it. The Caribbean habanero has some kind of fruit in it so that one is probably the most distinct. I haven't tried the plain jalapeno one yet. My favorite is the classic red.
Click to expand...

I'm on the other side of the line. The habanero doesn't have enough flavor for the amount of heat for my palette.
 
#233
Gorn said:
I've had them all before. Honestly, they're all very spicy to the point where the heat masks the flavor of the sauce a little bit but it just barely crosses that line. For me it's the perfect amount of heat even if you can't really tell them apart because there's so much of it. The Caribbean habanero has some kind of fruit in it so that one is probably the most distinct. I haven't tried the plain jalapeno one yet. My favorite is the classic red.
Click to expand...

I have tried many of the Yucateco sauces (because so cheap, why not), and don't like most of them. My problem is that I do not particularly like the flavor of habaneros, and most of their sauces have lots of habanero flavor.
 
#236
Killed_by_Death said:
If you want the real deal, get the root itself & grind it into a paste, that's how it's done:

View attachment 2606639

>>Wasabi Store<<

I've had freshly ground wasabi in Japan & it definitely has more stank on it than the stuff you get in a jar.
but to be fair it's like the subtle difference between tubes & solid state




Can't recall the last time I had horseradish mustard. We've got some Grey Poupon, but that doesn't have horseradish.
Wasabi wins over horseradish for me...
Click to expand...
I hate horseradish, but I love wasabi. Some things make no sense.
 
#237
True story here...
I am a big fan of "jerk seasoning". I picked up some pork tenderloins while they were on sale. One, I spiced up for the kids, the other, I covered in jerk sauce and into the fridge. Dinner plans changed, so I stuck the pork in the freezer, to use at another time.
Fast forward about a month and it was jerk pork time at fishhead's house! Grilled to perfection, I serve them up. The kids loved there's, my wife and I were struggling with the heat of ours. A lot of milk was used to get that tenderloin into us. I checked the jar the jerk came in, just to see if it was extra hot or such, then I noticed the "best before date". That stuff had been in my fridge since 2008!!!!!! (WE ate the pork this summer!!!!!)
I wasn't too concerned about food poisoning as neither of us had any issues, but sure does go to show that it only gets better with time, and hotter!!!
Fishheadjoe
 
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#238
Killed_by_Death said:
View attachment 1153142

turns out I had another half-jar of sambal in the cupboard
and it also turns out that it will go sour when un-refrigerated :bored:
Click to expand...
Someone ruined Tabasco for me. I used to love it till someone said it tastes too much like vinegar, and at that very moment I realized they were right. Haven't been able to use it since. I am mostly Sriracha and venture past that sometimes. But I do like that green hot sauce you commonly see at Mexican restaurants (name escapes me) but has a wooden like bottle top.
 

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