Hot Sauce Thread!
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- 147 Responses
- drake-von-drake7
- qbn saw it first!
http://www.qbn.com/b…uan - I currently have 5/6 of those in my fridge.duckseason
- WHOAdrake-von-drake
- me too!err
- http://i.imgur.com/N…moldero
- Woo-hoo Harpo!! Congrats Tim!HijoDMaite
- Tim?drake-von-drake
- Tim should pose with these bottles like the dude that won the Oscars! LolHijoDMaite
- an ad or did they do a writeup on it?dbloc
- nice work!prophetone
- I wanna try the Hab. @duckseason what is your favorite of the bunch?garbage
- @drake-von-drake
Yeah Tim.sureshot - I feel they're all pretty distinct. Hab and bangkok get the most use. HI reminded me a bit of tobasco if I recall. Hamajang is super smoky with lingering heat.duckseason
- Pineapple is really good - thick/sweet; however, I have a hard time finding foods that I HAVE to put it on - good on pizza.duckseason
- I ordered my first 3 online but found a store not too far from me that carries a good selection. I wanna try the MANGOES! BUMBYE!duckseason
- duck: You should start a blog!sureshot
- qbn saw it first!
- PhanLo4
- damnYakuZoku
- Not sure why anyone would want to experience that.PhanLo
- Yeah, count me out.Continuity
- their stuff actually sounds pretty good.elahon
- prompt?utopian
- mmmbezoar
- Ass Juiceutopian
- Hot!hydro74
- Their branding is all over the place. The Sichuan is a minimal Batman. The Alabama White is.. a metal viking?garbage
- Been to a few taster sessions at their place here in Leeds. I like how ridiculou their branding is. Some great illustrations and some great tasting hot saucesIanbolton
- err4
- I know the owner and no she doesn't want to redesign the label.fooler
- And nor should she - it's a great label with a strong, distinct brand. Not everything needs to be set in [sans du jour] on a swiss so it stays grid :)Nairn
- That said, i'd try and get a bit more contrast on the aardvark - black lines describing a dark blue body's a bit indistinct.
ahem.Nairn - Her partner made the sauce and the label. They updated it once since he passed but she wants to keep as close to his vision as possible.fooler
- this is what it used to look like...
http://www.inspired2…fooler - keeping a shit design in memory of someone isn't really the best commercial decision but what the hey.hans_glib
- Ironically, though, shit design *can* communicate a kind of authenticity that well-polished art direction sometimes can't.Continuity
- Which is to say, the polished stuff has a tendency of being associated with mass-produced industrial stuff.Continuity
- I love this brand and branding. Looking at my kitchen, I have 3 bottles of the habanero, one bottle of the Drunken Jerk, and a bottle of Serrabanero.garbage
- The old Aardvark with the new "sun" and type work just fine. It's hot sauce, it's supposed to be weird. I wanna pick some up now.ben_
- @fooler Tell her it's great and that there's a stocking problem with Habaneros in Seattle grocery stores. Always sold out, so when I see them, I buy in buik.garbage
- I had their jerk sauce before. Tasty AF.DRIFTMONKEY
- All nthe secret aardvark stuff is goodscarabin
- Ramanisky23
- The one sauce I won't touch.
https://media.tenor.…elahon - I tried I tiny drop with a nacho chip and whoa man.. that is def not something to be messed with. Not sure how the peeps on The Hot Ones make it thru that one.Ramanisky2
- Why do the labels always look like crappy 90’s rave flyers ?Gnash
- I have that in my fridge, fuck that thing! That's a day ruiner!YakuZoku
- Hey Moldy .....
how much $$ to chug half the bottle ??Ramanisky2 - oppenheimers grand children worked on the formula for that ?!neverscared
- ^^ i'm too old for that shit, I only still keep it around to offer it up to friends so i can watch them sufferYakuZoku
- does it have a nice taste as well or is it pure fire?milfhunter
- Don't all the Hot Ones guests say this absolutely tastes like ass, too?Continuity
- ^ yes, terrible taste as well.Ramanisky2
- IIRC, it's not meant to be a "sauce" but a concentrate that's supposed to be added to recipes. I had it, and it was like an oily gross taste before the heatbulletfactory
- The one sauce I won't touch.
- sausages6
I've spent the weekend harvesting and breaking down chillies from my garden this year. Hundreds of superhots, it's like running a marathon while getting pepper sprayed. Half have gone through the smoker and the rest cooked down. 5 bushes:
2 x Carolina Reapers
2 x Trinidad Scorpions
1 x GhostDidn't wear gloves and my right hand has been on fire for 2 days. The accidental ball touch on a toilet was a nightmare too. Yay hot sauce.
- keep the smoked char. adds so much flavorimbecile
- Nice!scarabin
- What’s the weather like where you are? I can only seem to grow nettles in this coldscarabin
- 35 degrees C over the weekend so about 95 in US terms scarabin. Lots of rain this summer too.sausages
- Nice!! I grew a heap of habernero last summer. So good! This summer just have thai birsdeye and some jalapeno (almost ready) as something different to last yearsab
- Any tips for growing these?koma_
- Gradually pot them up to 10 gallon containers. Really good soil and compost+ Sunny weather = big bushessausages
- If you have good soil put them in the ground and you can get them to around 2 metressausages
- Danish4
- Bindegals back.fadein11
- Hi Fade, and thanks.. I love you too :)Danish
- don't forget to subscribeLAbeast
- ^lolteh
- Give us a shout out next video beast!teh
- no way, is LAbeast on QBN?Ianbolton
- Odd, this was one month after i hired him to do a cameoscarabin
- And why would he copy and paste the long version of his url into his profile instead of just youtube.com/labeast ? I call fakescarabin
- Gnash-3
- Stock upGnash
- I like sriracha, but there's better out there.
I'm not fired up or sweating over this.Continuity - Haha. I half figure this is a marketing ploy and there’s no supply chain issues at allhardhat
- ^ Good reason to charge more, like everyone else is doingformed
- Justinflation hits hot sauce industry, when will his tyranny end?i_monk
- I make my own. Very simple, very tasty.Sandder
- I want to try fermenting my own hot sauce. I just need to get a proper jar, lid, and lock.Continuity
- Thats a lot of gingerdrgs
- i never got aboard with sriracha, seems too salty/processed tastingshapesalad
- share your recipe Sandderfaxion
- Be sure to stock on that pandemic toilet paper...you will definitely need it!utopian
- Chilies, paprika, ginger, garlic, salt, sugar, fish sauce, vinegar, blend, keep the mixture on your counter for a week, until bubbles start forming, sieve.Sandder
- i warned yascarabin
- some Sriracha has recipe printed on the bottle i think.pango
- shapesalad4
- I think this is called 'non design'shapesalad
- reminds me of that dog food by Robin...
https://img.chewy.co…fooler - looks tastyprophetone
- looks funky all round.MrT
- Looks like it contains squid vaginas.mort_
- Nairn2
Ooh, this could be a total bastard.
"16 Million SHU Pure Crystal Capsaicin Extract"
- oh ffs, it's out of stock.
There I was, entirely about to buy some.
Just because.Nairn - its just begging to be snortedfooler
- save it for the solar panelshans_glib
- Just go for Resiniferatoxin. It's rated at around 16 BILLION SHU.garbage
- WOTD... "THIS IS A COLLECTORS ITEM, IT IS NOT TO BE INGESTED IN ANY FORM. It is illegal to add it to any food or to be sold as an ingredient."imbecile
- Done right, I think you could take over a medium-sized country with a vial of this shit.Nairn
- Christ, Nairn. I love hot sauces and nuclear chillis as much as the next guy, but you're a far, far braver soul than I am for even considering ordering this.Continuity
- it wouldn't be for eating. I can't stand super hot sauce. It would just be to possess it.
MAD-likeNairn - Haha! Come on, mate. You know, and I know, that you simply wouldn't be able to resist taking a few grains of powder on your finger, and popping it in your gob.Continuity
- I know I would. My low impulse control and cat-like curiosity would doom me, if I had this anywhere in the flat.Continuity
- fuck me, imagine miss mia wallace pulled this out of vincent vegas pocket instead_niko
- US supplier https://www.hotsauce…imbecile
- The UK lot are getting more in on Monday, so I'll be making an order this week :)
Glad I asked them!Nairn - Tell us when it's arrived.
And tell us if you manage to resist, you know ... having a wee go.Continuity - I totally forgot about this. Just made the order now - curious to see what arrives...Nairn
- Oh god, your poor hindparts.garbage
- haha, I'm only going to try a needle-point's worth - I just kind of want to possess the chemical itself. Might come in handy.Nairn
- Do you ever use yours? I have some suspended in glycerin, but after the initial novelty, I haven’t touched it in months.imbecile
- I tried a single grain and regretted it for the next hour or two and for shame, it's sat unused in my drawer sinceNairn
- oh ffs, it's out of stock.
- tymeframe0
- +1,000,000brandelec
- this shit is so addictveCALLES
- always available in stores until you go to buy some...monNom
- AAAaaaaaaaaaaahhhhhh... here comes the rooster...Point5
- this is the one!!
uan - The legendmeok
- Very good indeed!pylon
- The one and only, I put it on so many things... best on eggs.gramme
- i live on this shit.zenmasterfoo
- HUEVOS RANCHEROS AJAJAHAIIII!!!gramme
- I agreejoseprieto
- hells yeah. this is the only one you need. good shit.Tungsten
- milfhunter4
- This looks lovely! What's in the rest of the sauce? And did you purée it? I ask because it still looks a bit chunky.Continuity
- @cont i did blend it but i do not so far where it becomes a mush since i like to have some texture.milfhunter
- ingredients:
- madame jeanette peppers
- onion
- garlic
- vinegar
- lemon
- sunflower oilmilfhunter - ow and a pinch of sugarmilfhunter
- That sounds awesome. Looks like a solid recipe, I need to try it!
Given the flavour notes of the peppers themselves, I'm surprised you didn't add fruit!Continuity - Seems to me actually adding pineapple or mango would take this to new heights. Or maybe I'm just talking shit.Continuity
- The peppers have a very fruity / juicy / citrus taste. They really give an aromatic flavour to your food compared to a habanero.milfhunter
- About your point to add Mango or Pineapple could definitely since it aligns with the taste of the pepper. Quickly googled it and it seems to be a thing.milfhunter
- Some dude used pineapple with the pepper:
https://soulfood.nl/…milfhunter - ^ Now we're talking! Adoboloco has both pineapple- and mango-based sauces, so adding fruit is most certainly a thing.Continuity
- That looks fantastic, I can almost smell the mango and pineappleBuddhaHat
- Continuity2
@Nairn:
Since you're keen doing homemade sauce, have you given this a go?
- Brad makes Thai hot sauce in front of Thai women working behind him. Classic.robotron3k
- Nope - not ventured as far as fermented sauces just yet. I know Set was doing these, which piqued my interest.Nairn
- Just waiting for baby to outgrow the need for the steam steriliser we have for her, so I can use it to sterilise jars for fermenting and pickling... :)Nairn
- Nngh. I'm sure I remember Set posting a good fermented pickle how-to, but I'll be damned if I can find it. Not in QBN recipe thread, anyway.Nairn
- I'm guessing it was either this guy's (Brad) half-sour fermented pickles, or maybe even Chef John's.Continuity
- I'm, as often, making things up. He posted a wee bit here, but no complete how-to https://www.qbn.com/…Nairn
- I would love to work with Brad. He just keeps the joy in the kitchen, and that's a severely underrated quality. Either the jokes flow, or cooking isn't fun.garbage
- I spent 16 hours on a dish the other day, and it wasn't fun because I did it solo.garbage
- Don't get me wrong, Chef John has mad credentials and knows what he's doing, but Brad would be somebody you want to really chop it up with.garbage
- Agreed, Brad is super-cool. Just too bad they've altered his format a bit, and got away from fermenting since Vinnie left BA.Continuity
- Everyone should watch Brad just for the entertainment value.deadsperm
- My sauce:
Frozen Capsicum pubescens (not sure if that made a difference) onion, garlic, peppercorn, sugar. 20% salt. Fermented for 2 weeks then blended.deadsperm - @continuity Wait WHAT? Vinnie is leaving?!garbage
- What happened? I'm out of the loop.garbage
- Vinny went with Babish last year, there's an episode when Brad briefly refers to Vinny's departure.deadsperm
- Yeah, Vinnie left last year, I saw it on his IG feed. :\Continuity
- What a strange move creatively, going from BA to BWB. One would think shooting BA content is more creatively fulfilling than BWB's stuff.Continuity
- Don't get me wrong, I think BWB content is great, just not exactly ... err ... action packed, and really formulaic.Continuity
- Just took a look at Vinnie's LinkedIn profile ... seems he left BWB last year after 10 months, and went freelance.Continuity
- I agree completely. BWB obviously knows what he's doing, I would eat everything that he makes, but he's 100% the hand-swatting kitchen snob.garbage
- I imagine he'd be fun to eat with, less fun to cook with. I think he has a great nose for dish and flavor. But there's no fun in the process.garbage
- For instance: I made a hangover breakfast of scrambled egg on biscuit with fatback chiffonade and a syrup made from an orange Red Bull.garbage
- I think my favorite reaction to what I cooked is "OMG how did you do this?"garbage
- detritus2
- uhhh that looks good!
*runs to amazonCALLES - which ones to get?CALLES
- Black bean and chili crisp are my two go-tosdetritus
- +1grotesk_neue
- looks properly nastyhans_glib
- Try it, hans - we used to have to get it from those Chinese Hypermarkets around the circular, but they sell it in Sainsbury's and Tesco nowadays.detritus
- Tell me more det.garbage
- uhhh that looks good!
- milfhunter0
- HAHAHAHHAHAHAHA
Messing with hot sauce always ends up badly. Trust me i know...necromation - i wonder how much that visit ended up costing himscruffics
- no fashion style, ugly sofas, bad lighting - how do people live like this?shapesalad
- There is so much to unpack here, but the funniest part is he 100% fits the part of douche hot sauce reviewer.garbage
- But also the white walls, magnified glasses, general weirdness. He got his views, but c'mon yall. 357 is the worst shit ever.garbage
- As in it just tastes horrible and is hot. But I just noticed the scars on his head that is either craniosynotosis or he's had some severe brain trauma.garbage
- I love the editing in the end when he tries to flex. Also re: Hot Ones. Try the Last Dab Reaper. It will bring you to your senses.garbage
- Moby?hydro74
- what a tool. That lobotomy scar on his head was just perfect._niko
- HAHAHAHHAHAHAHA
- milfhunter2
- I kind of feel like if you're going to go beyond the 500 000 Scoville mark, it's pointless to try and convince people you 'like the flavour'.Continuity
- i have scorpion, reaper, ghost in my kitchen. powdered & whole. each have distinct flavors. the key is moderation. https://www.amazon.c…imbecile
- Oh, I need those spoons!Continuity
- @Cont agreed and good point imbecilemilfhunter
- elahon2
- Oh Honey Badger please. I love this dude, I just hope the guest don't suck this season.garbage
- There's rumors of Joe Rogan. Ugh.garbage
- Sean Evans is one presenter I've never really connected with. I don't know if it's his monotone delivery, or his dad-like attempts at being hip and cool.Continuity
- There's just something about him that rubs me the wrong way.Continuity
- ^ He's not a very good interviewer. Which is a shame because his team writes some fairly interesting questions.DRIFTMONKEY
- @drift He's a damn good interviewer. They don't have a research team, those are all his questions.garbage
- utopian2
When you order stickers from Sticker Mule you'll get a free bottle of their Mule Sauce. I recently ordered some stickers for my client and they received a bottle of their Mule Sauce...they said it was actually pretty damn good.