That's the one.Franks REDHOT original.
Favorite Hot Sauce
- Thread starter Tyrod
- Start date
I remember watching Justin Wilson's show on PBS called the Cajun Chef or Cajun Cook or something to that effect. Ole Justin made some pretty interesting meals. Just until he started adding Cayenne pepper. Way more than I could handle. And the poor audience got to eat whatever was left. The crew knew better.
My number 1 is chipotle flavored Tabasco, 2 is Sriracha and 3 is any Sambal. I have at least a dozen more sauces, most hotter than these. Use some hot sauce or hot pepper every meal except when I eat cereal in the morning.
625-7
Member
Looseyanna
louisinna brand and slap ya mamma shipped up from nawlins at Christmas time from the SIL, along with a myrad of other cajun delights. That'll stick in your craw, dad
louisinna brand and slap ya mamma shipped up from nawlins at Christmas time from the SIL, along with a myrad of other cajun delights. That'll stick in your craw, dad
My dad loved watching Justin Wilson and tried many of his recipes. I believe that was where I developed my fondness for the heat. (A trip to SE Asia sealed the deal)
I garontee dat my dad loved him some cayenne peppas on his onyons.
Habenaro......Texas Pete.....Frank's......Louisiana Bull......purty much like "em" all........
I am currently a big fan of Cholula, with the wooden cap . . .
LouisianaJoe
Member
Tiger Sauce has more of a sweet taste. I like to add it to ketchup for a little extra kick with my fries. I have been known to put it on a burger.
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I've used Tiger Sauce for years. Very good flavor, but it could stand some serious heat.
That's me it looks like.....
FYI Public Service Announcement: Pepper is a seed from various sub-species found originally in the middle east. Usually ground to more closely regulate the flavor and heat. While there were other spices available, pepper along with salt were the mainstays of the spice industry for thousands of years. Often salt and pepper were used in lieu of money.
Chilies on the other hand is a new world discovery. Chili Pepper is a misnomer. The heat from chilies comes from the chemicals capsaicinoids or simply capsicum. Very different from the heat producing chemical in seed pepper piperine. So, something as simple as what is commonly called a Bell Pepper would more appropriately called a Bell Chili. Same with all the other members of the chili family. The capsicum in a chili is not contained in the skin or the meat immediately under the skin or in the seeds, but within the connective tissue between the meat and seed. If you've ever dissected a chili, it would be the light fleshy material called oddly enough the placenta.
The Scoville Scale is the measure of the relative heat of a particular chili. For example, a bell chili would be a zero on the Scoville Scale. Banana chili would rate 100-1000. Jalapeno would be 3500-10,000. Cayene 30,000 to 50,000. The scale goes into the millions. Seems like every few weeks a new hotter chili is found.
Chilies on the other hand is a new world discovery. Chili Pepper is a misnomer. The heat from chilies comes from the chemicals capsaicinoids or simply capsicum. Very different from the heat producing chemical in seed pepper piperine. So, something as simple as what is commonly called a Bell Pepper would more appropriately called a Bell Chili. Same with all the other members of the chili family. The capsicum in a chili is not contained in the skin or the meat immediately under the skin or in the seeds, but within the connective tissue between the meat and seed. If you've ever dissected a chili, it would be the light fleshy material called oddly enough the placenta.
The Scoville Scale is the measure of the relative heat of a particular chili. For example, a bell chili would be a zero on the Scoville Scale. Banana chili would rate 100-1000. Jalapeno would be 3500-10,000. Cayene 30,000 to 50,000. The scale goes into the millions. Seems like every few weeks a new hotter chili is found.
loeman
Member
Being from New Mexico means eating chile, lots of chile, either red or green! But there will always be a place here for Louisiana style sauces. I especially like Crystal, Tabasco and Red Rooster.
Well, I'm from NY and I take offense to the OP's original generalization of New Yorkers. All of us northern New Yorkers are far removed from the corn syrup slurping, tofu bacon eating down staters. Anyway, having said that I'm a huge fan of smoked jalapeños so chipotle Sauce is one of my favorites. I grow jalapeños every year for various sauces and summer dishes. As for my go to every day , put it on everything hot sauce, I like Valentina. I haven't found anything that it doesn't go with.
dirty & hairy
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Hot sauces usually have too much vinegar for my taste.
Mo Hotta Mo Betta Habanero Powder
While technically not a sauce, hot it certainly is. I cannot eat pizza without this stuff. Pasta too. A little goes a long way.
Mo Hotta Mo Betta Habanero Powder
While technically not a sauce, hot it certainly is. I cannot eat pizza without this stuff. Pasta too. A little goes a long way.
DWalt
Member
I worked in Barranquilla, Colombia for awhile many years ago. Colombia is not noted for hot spicy food, but there was some local hot sauce that was unbelievably hot. More than one drop was more than most Gringos could handle. I found that out the hard way. I initially thought it was something like Tabasco. It wasn't, and it rendered my dinner inedible, much to the delight of my Colombian hosts.
