Thread: To the world outside...

On Sun, 17 Jan 2010 08:04:23 -0600, Andy <[email protected]> wrote:

>To the world outside...
>
>Leftover pizza and Bud Light beer.
>
>You?
>

Packaged wheat kiaser roll with Barb Schmucker's strawberry jam and
coffee.

On 17-Jan-2010, Andy <[email protected]> wrote:

> You?

Rasher of thick-cut bacon, 2 eggs over with a splash of Frank's Hot Sauce
and a slice of multi-grain toast with apricot preserves. And, of course,
coffee.
--
Change Cujo to Juno in email address.

"l, not -l" <[email protected]> wrote:

>
> On 17-Jan-2010, Andy <[email protected]> wrote:
>
>> You?
>
> Rasher of thick-cut bacon, 2 eggs over with a splash of Frank's Hot
Sauce
> and a slice of multi-grain toast with apricot preserves. And, of
course,
> coffee.



l, not -l

I've heard Frank's Hot Sauce mentioned over and over again. I've seen on
the supermarket shelves.

How does it compare to:

Tabasco?
Cholula?

Hotter? Spicier?

Maybe a good topic to be reassigned to another thread?

Best,

Andy

On 17-Jan-2010, Andy <[email protected]> wrote:

> l, not -l
>
> I've heard Frank's Hot Sauce mentioned over and over again. I've seen on
> the supermarket shelves.
>
> How does it compare to:
>
> Tabasco?
> Cholula?
>
> Hotter? Spicier?
>
> Maybe a good topic to be reassigned to another thread?
>
> Best,
>
> Andy

I haven't used Cholula, thus can't compare. Tobasco, IMO, is harsher, with
little "fruit" flavor and bit a bit more heat. It's a matter of personal
taste; I don't care for Tobasco because to me, it is hot vinegar with little
or no pepper flavor.

Frank's RedHot Sauce is a cayenne-based sauce; very, similar to Louisiana
Hot Sauce and Crystal Hot Sauce. It has good "fruit" flavor and enough
heat to let you know it's there.

As I said, its personal taste. If you are looking for mostly heat, Frank's
is probably not for you. If you like the flavor of peppers, plus a
reasonable heat level, you may be happy with it.

--
Change Cujo to Juno in email address.

"l, not -l" <[email protected]> wrote:

>
> On 17-Jan-2010, Andy <[email protected]> wrote:
>
>> l, not -l
>>
>> I've heard Frank's Hot Sauce mentioned over and over again. I've seen
>> on the supermarket shelves.
>>
>> How does it compare to:
>>
>> Tabasco?
>> Cholula?
>>
>> Hotter? Spicier?
>>
>> Maybe a good topic to be reassigned to another thread?
>>
>> Best,
>>
>> Andy
>
> I haven't used Cholula, thus can't compare. Tobasco, IMO, is harsher,
> with little "fruit" flavor and bit a bit more heat. It's a matter of
> personal taste; I don't care for Tobasco because to me, it is hot
> vinegar with little or no pepper flavor.
>
> Frank's RedHot Sauce is a cayenne-based sauce; very, similar to
> Louisiana Hot Sauce and Crystal Hot Sauce. It has good "fruit"
> flavor and enough heat to let you know it's there.
>
> As I said, its personal taste. If you are looking for mostly heat,
> Frank's is probably not for you. If you like the flavor of peppers,
> plus a reasonable heat level, you may be happy with it.


l, not -l,

I've no clue about "fruit" flavor when it comes to hot sauce. Hadn't
thought about that angle, actually. My palette must be dying.

Best,

Andy

Andy wrote:
>"l, not -l" wrote:
>> Andy wrote:
>>
>>>
>>> I've heard Frank's Hot Sauce mentioned over and over again. I've seen
>>> on the supermarket shelves.
>>> How does it compare to:
>>> Tabasco?
>>> Cholula?
>>> Hotter? Spicier?
>>
>> I haven't used Cholula, thus can't compare. Tobasco, IMO, is harsher,
>> with little "fruit" flavor and bit a bit more heat. It's a matter of
>> personal taste; I don't care for Tobasco because to me, it is hot
>> vinegar with little or no pepper flavor.
>>
>> Frank's RedHot Sauce is a cayenne-based sauce; very, similar to
>> Louisiana Hot Sauce and Crystal Hot Sauce. It has good "fruit"
>> flavor and enough heat to let you know it's there.
>>
>> As I said, its personal taste. If you are looking for mostly heat,
>> Frank's is probably not for you. If you like the flavor of peppers,
>> plus a reasonable heat level, you may be happy with it.
>
>I've no clue about "fruit" flavor when it comes to hot sauce.
>Hadn't thought about that angle, actually.
>My palette must be dying.
>

Not dying... just PIAD! heheh

On 17-Jan-2010, Andy <[email protected]> wrote:

> > Frank's RedHot Sauce is a cayenne-based sauce; very, similar to
> > Louisiana Hot Sauce and Crystal Hot Sauce. It has good "fruit"
> > flavor and enough heat to let you know it's there.
> >
> > As I said, its personal taste. If you are looking for mostly heat,
> > Frank's is probably not for you. If you like the flavor of peppers,
> > plus a reasonable heat level, you may be happy with it.
>
>
> l, not -l,
>
> I've no clue about "fruit" flavor when it comes to hot sauce. Hadn't
> thought about that angle, actually. My palette must be dying.

Maybe you've never had a flavorful hot sauce, just a hot one. I like the
taste of most peppers that I have tried, for me, the flesh of the fruit
(pepper) is where the flavor is and the seeds and membrane is where the heat
is. Apparently, I like the tast of the flesh of cayenne peppers better than
that of tobasco peppers, when it comes to making a hot sauce.

On of my favorite peppers for flavor is poblano; I like to roast the
fruit/pepper, peel it, remove the membrane and seeds, then stuff it with
eggs, cheese and chorizo. Very good "fruit" flavor, that is, flavor of the
pepper's flesh, with a little heat from the residual membrane.. Stuffed
jalapenos are pretty tasty too; but, I don't care for the ones where the
fruity flavor of the flesh is smothered by deep fried batter; stuffed with a
mix of cream cheese and cheddar, with a bit of creole or cajun seasoning-yum

So, grab a poblano or two, fire roast, peel seed (deseed?) them and taste
the "fruity" flesh. If you use jalapenos, be sure and wear rubber gloves.
8-)
--
Change Cujo to Juno in email address.

I always preferred Texas Pete over Tabasco; Texas Pete is less
vinegary than Tabasco.

"l, not -l" <[email protected]> wrote:

> Maybe you've never had a flavorful hot sauce, just a hot one. I like
> the taste of most peppers that I have tried, for me, the flesh of the
> fruit (pepper) is where the flavor is and the seeds and membrane is
> where the heat is. Apparently, I like the tast of the flesh of
> cayenne peppers better than that of tobasco peppers, when it comes to
> making a hot sauce.
>
> On of my favorite peppers for flavor is poblano; I like to roast the
> fruit/pepper, peel it, remove the membrane and seeds, then stuff it
> with eggs, cheese and chorizo. Very good "fruit" flavor, that is,
> flavor of the pepper's flesh, with a little heat from the residual
> membrane.. Stuffed jalapenos are pretty tasty too; but, I don't care
> for the ones where the fruity flavor of the flesh is smothered by deep
> fried batter; stuffed with a mix of cream cheese and cheddar, with a
> bit of creole or cajun seasoning-yum
>
> So, grab a poblano or two, fire roast, peel seed (deseed?) them and
> taste the "fruity" flesh. If you use jalapenos, be sure and wear
> rubber gloves. 8-)


l, not -l,

That's what I like about Cholula! It's "fruitiness"

Not stinging hot but wakes up the taste buds!

Best,

Andy

I'm enjoying the Yucateco brand of Habanero based hot sauces.
It comes in green, red and beige/natural (this is the extra hot).

I "discovered" them in the Hispanic aisle of my local grocery store.

If I add just a dash, I get a nice subtle flavor.
If I want some high explosive anti-tank (H.E.A.T.) it certainly
delivers that as well.

PsS

--------------------------------------------------------------------
A fictional account of how to drastically reform the financial world...
More at http://PinstripeSniper.blogspot.com and if that gets banned, check
www.PinstripeSniper.com

On 1/17/2010 1:44 PM, Pinstripe Sniper wrote:
> I'm enjoying the Yucateco brand of Habanero based hot sauces.
> It comes in green, red and beige/natural (this is the extra hot).
>
> I "discovered" them in the Hispanic aisle of my local grocery store.
>
> If I add just a dash, I get a nice subtle flavor.
> If I want some high explosive anti-tank (H.E.A.T.) it certainly
> delivers that as well.

I had some ahi cakes for lunch today. A nice sauce for this is mayo with
some Srichacha and a little sesame oil. Pretty smooth and tasty and you
can make it hot or mild - I like it hot. This would also go good with
seared ahi. Forget about using this sauce with anything other than ahi. :-)

>
> PsS
>
> --------------------------------------------------------------------
> A fictional account of how to drastically reform the financial world...
> More at http://PinstripeSniper.blogspot.com and if that gets banned, check
> www.PinstripeSniper.com

dsi1 <[email protected]> wrote:

> I had some ahi cakes for lunch today. A nice sauce for this is mayo
> with some Srichacha and a little sesame oil. Pretty smooth and tasty
> and you can make it hot or mild - I like it hot. This would also go
> good with seared ahi. Forget about using this sauce with anything
> other than ahi. :-)


dsi1,

I had Srichacha at a Vietnamese restaurant added to pho. It was very
good. Then, I went in search for a bottle of some. I couldn't wait to try
it.

Put some out in a dish for dipping sauce with some baked chicken tenders.
Well, I dipped it and after a couple chews, instantly, I teared up. I
tried maybe half a dozen times after to like it but it proved to be too
strong for my liking.

I figure the restaurant version was diluted.

I'm not a great fan of breathing fire!

Best,

Andy

On 1/17/2010 3:03 PM, Andy wrote:
> dsi1<[email protected]> wrote:
>
>> I had some ahi cakes for lunch today. A nice sauce for this is mayo
>> with some Srichacha and a little sesame oil. Pretty smooth and tasty
>> and you can make it hot or mild - I like it hot. This would also go
>> good with seared ahi. Forget about using this sauce with anything
>> other than ahi. :-)
>
>
> dsi1,
>
> I had Srichacha at a Vietnamese restaurant added to pho. It was very
> good. Then, I went in search for a bottle of some. I couldn't wait to try
> it.
>
> Put some out in a dish for dipping sauce with some baked chicken tenders.
> Well, I dipped it and after a couple chews, instantly, I teared up. I
> tried maybe half a dozen times after to like it but it proved to be too
> strong for my liking.

Srichacha is a pretty hot sauce. Dipping into it full strength is not
recommended as an initial tasting. Adding it to mayo is a good way to
bring the heat way down and it would probably go well with baked chicken
tenders. It's my favorite hot sauce because of it's wonderful sweet
garlic taste.

>
> I figure the restaurant version was diluted.
>
> I'm not a great fan of breathing fire!
>
> Best,
>
> Andy

dsi1 wrote:

> On 1/17/2010 3:03 PM, Andy wrote:
>> dsi1<[email protected]> wrote:
>>
>>> I had some ahi cakes for lunch today. A nice sauce for this is mayo
>>> with some Srichacha and a little sesame oil. Pretty smooth and tasty
>>> and you can make it hot or mild - I like it hot. This would also go
>>> good with seared ahi. Forget about using this sauce with anything
>>> other than ahi. :-)
>>
>>
>> dsi1,
>>
>> I had Srichacha at a Vietnamese restaurant added to pho. It was very
>> good. Then, I went in search for a bottle of some. I couldn't wait
>> to try it.
>>
>> Put some out in a dish for dipping sauce with some baked chicken
>> tenders. Well, I dipped it and after a couple chews, instantly, I
>> teared up. I tried maybe half a dozen times after to like it but it
>> proved to be too strong for my liking.
>
> Srichacha is a pretty hot sauce. Dipping into it full strength is not
> recommended as an initial tasting. Adding it to mayo is a good way to
> bring the heat way down and it would probably go well with baked
> chicken tenders. It's my favorite hot sauce because of it's wonderful
> sweet garlic taste.


Combine some sriracha with some sweet chili-garlic sauce, great on
chicken...


--
Best
Greg

dsi1 <[email protected]> wrote:

> Srichacha is a pretty hot sauce. Dipping into it full strength is not
> recommended as an initial tasting. Adding it to mayo is a good way to
> bring the heat way down and it would probably go well with baked
chicken
> tenders. It's my favorite hot sauce because of it's wonderful sweet
> garlic taste.


dsi1,

OK, you've convinced me. It's inexpensive enough to experiment with. That
would've dawned on me eventually!

Best,

Andy



--
"I can't tell what it is, but it's something!" BANG!

>
> That's what I like about Cholula! It's "fruitiness"
>
> Not stinging hot but wakes up the taste buds!
>
> Best,
>
> Andy

I like Crystal, from Nawlins or thereabouts, IIRC.

There was a small two for a buck habanero and red sauce mix I got at a
dollar store that was tasty, but not too habanero-ish, if you know what I
mean. Can't find it any more. Dollar stores have an interesting variety,
and sometimes their one of a kind once only stuff is good. One was a thick
sweet chili Asian mix that I liked, also a twofer.

Steve

In article <[email protected]>,
[email protected] says...
>
> >
> > That's what I like about Cholula! It's "fruitiness"
> >
> > Not stinging hot but wakes up the taste buds!
> >
> > Best,
> >
> > Andy
>
> I like Crystal, from Nawlins or thereabouts, IIRC.
>
> There was a small two for a buck habanero and red sauce mix I got at a
> dollar store that was tasty, but not too habanero-ish, if you know what I
> mean. Can't find it any more. Dollar stores have an interesting variety,
> and sometimes their one of a kind once only stuff is good. One was a thick
> sweet chili Asian mix that I liked, also a twofer.
>
> Steve

Many years ago I used to get this stuff at the Lau store downtown, it
was fish sauce but not what you get now in more commercial places. It
was a tomato based hot sauce with a great flavor, not just hot.

It was specifically "Shark Brand" Fish sauce. It came in a bottle the
size of a wine bottle and we used it on most everything... Had a little
shark on the label and the sauce itself was about the color and
consistency of a can of tomato soup with an ounce or so of light creme
mixed in if anybody ever comes across any, let me know. I don't think
it's imported anymore...

Scotty

In article <[email protected]>,
"Steve B" <[email protected]> wrote:

> >
> > That's what I like about Cholula! It's "fruitiness"
> >
> > Not stinging hot but wakes up the taste buds!
> >
> > Best,
> >
> > Andy
>
> I like Crystal, from Nawlins or thereabouts, IIRC.
>
> There was a small two for a buck habanero and red sauce mix I got at a
> dollar store that was tasty, but not too habanero-ish, if you know what I
> mean. Can't find it any more. Dollar stores have an interesting variety,
> and sometimes their one of a kind once only stuff is good. One was a thick
> sweet chili Asian mix that I liked, also a twofer.

I've given up on hot sauces at our local used food store (Grocery
Outlet). The price is right, but the hot sauce just isn't edible. I
try a couple of drops, and it goes in the garbage. My wife found quarts
of Valentina on sale at a local grocery store for a little over a
dollar. That's good stuff. My daughter found Tapatio on sale at
another grocery store for less than a dollar for the 10 ounce bottle, so
she bought three bottles. I got a two pack of 12 ounce bottles of
Cholula at Costco for about five dollars.

--
Dan Abel
Petaluma, California USA
[email protected]

"Dan Abel" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>,
> "Steve B" <[email protected]> wrote:
>
>> >
>> > That's what I like about Cholula! It's "fruitiness"
>> >
>> > Not stinging hot but wakes up the taste buds!
>> >
>> > Best,
>> >
>> > Andy
>>
>> I like Crystal, from Nawlins or thereabouts, IIRC.
>>
>> There was a small two for a buck habanero and red sauce mix I got at a
>> dollar store that was tasty, but not too habanero-ish, if you know what I
>> mean. Can't find it any more. Dollar stores have an interesting
>> variety,
>> and sometimes their one of a kind once only stuff is good. One was a
>> thick
>> sweet chili Asian mix that I liked, also a twofer.
>
> I've given up on hot sauces at our local used food store (Grocery
> Outlet). The price is right, but the hot sauce just isn't edible. I
> try a couple of drops, and it goes in the garbage. My wife found quarts
> of Valentina on sale at a local grocery store for a little over a
> dollar. That's good stuff. My daughter found Tapatio on sale at
> another grocery store for less than a dollar for the 10 ounce bottle, so
> she bought three bottles. I got a two pack of 12 ounce bottles of
> Cholula at Costco for about five dollars.
>
> --
> Dan Abel
> Petaluma, California USA
> [email protected]

It's all personal taste. After there was ANY new hot sauce after Tabasco,
there was a proliferation of infinite proportions. Now, I'm like you. I
don't want to risk $2-$4 to try something. Not fond of Tapatio, but will
try the Valentina if I see it. I buy a lot at the Dollar store, and like
you, one taste and it goes in the fridge or garbage. A few reliable
standards. Trouble is, using it a dash at a time, it usually goes bad
(turns brown) or gets all skungy looking before I use a whole bottle.

Steve