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Thread: To the world outside...

  1. #1
    Andy Guest

    Default To the world outside...

    To the world outside...

    Leftover pizza and Bud Light beer.

    You?

    Andy

  2. #2
    brooklyn1 Guest

    Default Re: 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.

  3. #3
    l, not -l Guest

    Default Re: To the world outside...


    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.

  4. #4
    Andy Guest

    Default Re: To the world outside...

    "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

  5. #5
    l, not -l Guest

    Default Re: To the world outside...


    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.

  6. #6
    Andy Guest

    Default Hot sauce?

    "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

  7. #7
    brooklyn1 Guest

    Default Re: Hot sauce?

    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

  8. #8
    l, not -l Guest

    Default Re: Hot sauce?


    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.

  9. #9
    Michael O'Connor Guest

    Default Re: To the world outside...

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

  10. #10
    Andy Guest

    Default Re: Hot sauce?

    "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

  11. #11
    Pinstripe Sniper Guest

    Default Re: Hot sauce?

    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

  12. #12
    dsi1 Guest

    Default Re: Hot sauce?

    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



  13. #13
    Andy Guest

    Default Re: Hot sauce?

    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

  14. #14
    dsi1 Guest

    Default Re: Hot sauce?

    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



  15. #15
    Gregory Morrow Guest

    Default Re: Hot sauce?

    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



  16. #16
    Andy Guest

    Default Re: Hot sauce?

    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!

  17. #17
    Steve B Guest

    Default Re: Hot sauce?



    >
    > 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



  18. #18
    I am Tosk Guest

    Default Re: Hot sauce?

    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



  19. #19
    Dan Abel Guest

    Default Re: Hot sauce?

    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]

  20. #20
    Steve B Guest

    Default Re: Hot sauce?


    "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



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