Murph Posted July 29, 2023 Share Posted July 29, 2023 Not sure I want to try this one: Link to comment Share on other sites More sharing options...
bojan Posted July 29, 2023 Share Posted July 29, 2023 Anything so hot it kills all other tastes is pointless. Link to comment Share on other sites More sharing options...
Ivanhoe Posted July 30, 2023 Share Posted July 30, 2023 7 hours ago, bojan said: Anything so hot it kills all other tastes is pointless. That's my take; most folks going on and on about super hot stuff are doing macho posturing IMHO. Link to comment Share on other sites More sharing options...
Ivanhoe Posted July 30, 2023 Share Posted July 30, 2023 The US has a shortage of sriracha sauce; https://www.usatoday.com/story/money/reviewed/2023/07/17/huy-fong-sriracha-shortage-2023-where-to-buy-substitute-hot-sauce-to-try/70421865007/ this option popped up on my radar; https://www.yellowbirdfoods.com/collections/classic-hot-sauce/products/9-oz-classic-hot-sauce-variety-5-pack Link to comment Share on other sites More sharing options...
Ivanhoe Posted July 30, 2023 Share Posted July 30, 2023 Not sure what I could use the ghost pepper sauce for; perhaps a snake/coyote/bear repellent. Link to comment Share on other sites More sharing options...
Rick Posted July 30, 2023 Share Posted July 30, 2023 (edited) Time to bring up the non-Texan judge at the Texas chili judging contest. A side note, cannot stomach anything fried or greasy anymore. Edited July 30, 2023 by Rick Link to comment Share on other sites More sharing options...
Harold Jones Posted July 30, 2023 Share Posted July 30, 2023 22 hours ago, bojan said: Anything so hot it kills all other tastes is pointless. Pretty much, but you can increase your heat tolerance by consuming hotter sauces or dishes over time. I have (starting from midwest levels of taste) developed a fairly high heat tolerance over the years. I still draw the line at the super hot sauces though. A good garlic forward Serrano or Thai Chile hot sauce is my preferred heat/flavor combo. Link to comment Share on other sites More sharing options...
bojan Posted July 30, 2023 Share Posted July 30, 2023 (edited) 24 minutes ago, Harold Jones said: Pretty much, but you can increase your heat tolerance by consuming hotter sauces or dishes over time. I am from Balkan, Thailand of Europe when it comes to hot spices. A lot of things I eat routinely are on the edge of tolerance for a lot of people from Europe. Pljeskavica with crushed hot paprika mixed in, urnebes, all sort of stews with hot paprika, spicy pork sausages (kulen), pepper sauce (like it was supposed to be, not oversweet crap from the store), Dijon mustard etc. But there is limit to that, when it starts overpowering all other tastes it IMO stops being good. Edited July 30, 2023 by bojan Link to comment Share on other sites More sharing options...
Harold Jones Posted July 30, 2023 Share Posted July 30, 2023 On that last bit we agree. Of course the fun part is that the point where pain overrides flavor is different for everyone and can change. Link to comment Share on other sites More sharing options...
Murph Posted July 30, 2023 Author Share Posted July 30, 2023 I happen to like Cholula hot sauce, Tabasco Green, Siracha, or even the Whataburger Spicy Ketchup. When the heat overcomes the flavor, I bow out. Link to comment Share on other sites More sharing options...
JWB Posted October 17, 2023 Share Posted October 17, 2023 Link to comment Share on other sites More sharing options...
sunday Posted October 17, 2023 Share Posted October 17, 2023 Waiting for my first bottle of sriracha at home, already tasted in Samland. Link to comment Share on other sites More sharing options...
Harold Jones Posted October 17, 2023 Share Posted October 17, 2023 did you order it or make it? Link to comment Share on other sites More sharing options...
sunday Posted October 17, 2023 Share Posted October 17, 2023 27 minutes ago, Harold Jones said: did you order it or make it? Order. Popped-up in that internet retail site. Link to comment Share on other sites More sharing options...
Rick Posted October 22, 2023 Share Posted October 22, 2023 About the hottest sauce I can endure is the Chinese mustard in those little, clear, friggin almost impossible to open packets at a Chinese restaurant. Link to comment Share on other sites More sharing options...
Ivanhoe Posted October 22, 2023 Share Posted October 22, 2023 Back in the day, Chinese mustard on egg rolls was my go-to treatment for head colds. Link to comment Share on other sites More sharing options...
Tim Sielbeck Posted October 22, 2023 Share Posted October 22, 2023 I used it to help clear sinuses. Link to comment Share on other sites More sharing options...
Harold Jones Posted October 25, 2023 Share Posted October 25, 2023 On the right, a bottle from my latest batch of hot sauce. Jalapenos, Serranos, Garlic, and Carrots fermented for 2 weeks and then processed and strained. It has a nice slow burn and has a very strong garlic flavor. On the left some peppers a friend gave me which I'm going to ferment with tomatillos and garlic for my next batch. I'll let that on ferment for at least a month. Link to comment Share on other sites More sharing options...
Tim Sielbeck Posted October 25, 2023 Share Posted October 25, 2023 Do you ship? Link to comment Share on other sites More sharing options...
Harold Jones Posted October 25, 2023 Share Posted October 25, 2023 1 hour ago, Tim Sielbeck said: Do you ship? I have on occasion, but I generally I run out before I supply all my friends here locally. Link to comment Share on other sites More sharing options...
Tim Sielbeck Posted October 25, 2023 Share Posted October 25, 2023 ☹️ Link to comment Share on other sites More sharing options...
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