quote:
Originally posted by g-man:
had this at a restaurant somewhere in ny, escapes me right now.

1 tblsp Sriracha
1/2 tblsp melted butter
broiled lobster meat.


Thanks g-man. I came into some lobster meat courtesy of east coast relatives. I substituted the garlic chili sauce though and loved it.
quote:
Originally posted by Adam10:
Does anyone like Franks?

I had a coupon for a free bottle, so I picked one up last week. Tried it on buffalo wings the other night, and I have to say that it was very tasty. More flavor than heat, I guess that's what I like.
The red chili sauce is lousy, imo. I like the one that you get in good Chinese restaurants. I've found it in an Asian market near us. Great chili sauce adds a lot to Asian food.
Back in 1998 a former friend of mine grabbed a bottle of After Death and poured himself a heaping teaspoon of it and immediately swallowed it despite my disbelief and active warning. 15 minutes later he was a snivelling, bawling, sweating puffball of redness and swelling. From that point on I now always keep some of the latest nasty-in-a-bottle stuff around tableside just in case... Smile
quote:
Originally posted by Captain Cancun:
Back in 1998 a former friend of mine grabbed a bottle of After Death and poured himself a heaping teaspoon of it and immediately swallowed it despite my disbelief and active warning. 15 minutes later he was a snivelling, bawling, sweating puffball of redness and swelling. From that point on I now always keep some of the latest nasty-in-a-bottle stuff around tableside just in case... Smile

There's always one guy in a crowd that thinks he can take it. I love that guy! Big Grin

Let's revisit THIS guy.
quote:
Originally posted by mneeley490:
quote:
Originally posted by Captain Cancun:
Back in 1998 a former friend of mine grabbed a bottle of After Death and poured himself a heaping teaspoon of it and immediately swallowed it despite my disbelief and active warning. 15 minutes later he was a snivelling, bawling, sweating puffball of redness and swelling. From that point on I now always keep some of the latest nasty-in-a-bottle stuff around tableside just in case... Smile

There's always one guy in a crowd that thinks he can take it. I love that guy! Big Grin

Let's revisit THIS guy.


Beautiful!!
We formed a cult around "Dave's Insanity Sauce" meals back in college. Each of us crowded around a table with a full gallon of milk and Taco's drenched in Dave's. Great stuff! (though not recommended that you rub your eyes when crying like I did... Dave's in the eye is an unpleasant experience).
Szechuan hot pepper oil.
2 cups worth

1/4 lb dried red chilies(hatch if not to spice, thai small red for extra spicy)

or you can buy them fresh.

1/4 cup of sichaun peppercorns
1 star anise
1 tea spoon of ginger
1 tea spoon of cinnamon
1 tea spoon of white pepper
(a take on the chiense 5 spice)
1 tbl spoon of salt

put in two cups of peanut oil, with spices.

Heat oil up

insert dried chilies.
As they start turning color, add sichaun peppercorn.

fry dried chilies and peppercorn until they're crunchy (and blackish)

turn off heat, take chilis and peppercorn out of oil and into mortar and pestle.

grind fine and put back into oil.

let cool and store it in jar.

Keep in fridge, stores for up to a year.
A friend of mine recently gifted me a small jar he made of what might be one of the best hot sauces i've had. its a cooked sauce, the usual onions, garlic etc - but for peppers he grew about a dozen different types of varying heat in his garden this summer - then smoked them, then charred and peeled the skin before use. Finished with cilantro and lime and i cant stop eating it. ive gone so far as to just drip it on bread.
quote:
Originally posted by vinoevelo:
A friend of mine recently gifted me a small jar he made of what might be one of the best hot sauces i've had. its a cooked sauce, the usual onions, garlic etc - but for peppers he grew about a dozen different types of varying heat in his garden this summer - then smoked them, then charred and peeled the skin before use. Finished with cilantro and lime and i cant stop eating it. ive gone so far as to just drip it on bread.

Sounds like homemade West Indies pepper sauce. In the Richmond Hill area in Queens the stores sell both homemade (no label) and commercially-made (I like Matouk's) sauces.
similar to west indies, but without the mango/banana fruit aspect. The closest thing I can think of is Chilean pebre, pureed, with a bit more heat.
quote:
Originally posted by PD2K:
quote:
Originally posted by vinoevelo:
A friend of mine recently gifted me a small jar he made of what might be one of the best hot sauces i've had. its a cooked sauce, the usual onions, garlic etc - but for peppers he grew about a dozen different types of varying heat in his garden this summer - then smoked them, then charred and peeled the skin before use. Finished with cilantro and lime and i cant stop eating it. ive gone so far as to just drip it on bread.

Sounds like homemade West Indies pepper sauce. In the Richmond Hill area in Queens the stores sell both homemade (no label) and commercially-made (I like Matouk's) sauces.


you golf?

i goto forest park a few times

i can shwo you how bad my swing is!
quote:
Originally posted by Board-O:
In special dishes, I often eschew the use of hot sauces and use several types of chilis.


FYI, "the use of" is not required verbiage to proceed the word "eschew" Roll Eyes

Additionally, my home grown, hybrid chilis have been used in champion winning chili cook-offs, and my chipotle hot sauce is to die for, absolutely! Smile
quote:
Originally posted by Wine and Food Expert:
quote:
Originally posted by Board-O:
In special dishes, I often eschew the use of hot sauces and use several types of chilis.


FYI, "the use of" is not required verbiage to proceed the word "eschew" Roll Eyes

Additionally, my home grown, hybrid chilis have been used in champion winning chili cook-offs, and my chipotle hot sauce is to die for, absolutely! Smile


Shag off. You suck.

PH
quote:
Originally posted by Wine and Food Expert:
quote:
Originally posted by Board-O:
In special dishes, I often eschew the use of hot sauces and use several types of chilis.


FYI, "the use of" is not required verbiage to proceed the word "eschew" Roll Eyes

In WaFE's little grammar lesson above, it's clear he/she/it has confused proceed with precede. The best part is, neither is correct because follow is actually the right word in context. Absolutely!

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