Hot Sauce Thread!
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- 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
- 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
- elahon0
I've been seeing a lot about the Spice Shark sauces lately. Sauces look delicious and run the gamut of mild to blazing fucking hot.
- Nairn1
Picked up some fermented sriracha sauce made by a company based in South London, and rather nice it is too. Now need to try their preserved lemon and chocolate BBQ sauces... mmmm.
- *idly wonders if set decided to start up a fermented chili business*Nairn
- Sriracha an bbqed chicken; a trip to heaven! +1OBBTKN
- Made a homemade hot sauce with habaneros and thai chilies, and burnt my thai fiend. She can eat any sauce, but this was another league...OBBTKN
- Habaneros... Chemical weaponOBBTKN
- I'm not into super-hot - i just like a constant, unrelating amount of background pain to infuse my food. Kind of like tinnitus of the tongue.Nairn
- 3 days later - the bottle has but a dribble's worth left, my bum's sore and the shop's out of stock. Think I'll need to order more online - the whole suite.Nairn
- Honestly, it's a little rich. It's a bit much on the none-chili side of things. But, it's gone in three days and I want to order a lot more, so it's at least OKNairn
- Bindegal-1
For veggies
- _me_0
- Nairn1
Kimchi, yes Kimchi, Hot Sauce. Not too hot. Quite Kimchi.
Fucking delicious.
- dkoblesky1
Hot sauce can be useful but I have found the best way to make something spicy is to cook with peppers. If you cook them in to what you are making I have found it gives you a richer deeper spiciness...you won't even need hot sauce. Thai chili peppers are my favorite..but serranos also work well. Habaneros are ok but use with caution....
- I know this is the hot sauce thread.....but I assume it is about the desire for spiciness....so just sayingdkoblesky
- No, the thread's about the desire for hot sauce, quite specifically. I've got about six types of chillies, fresh and dried, in general rotation when cooking.Nairn
- yeah, hot sauce and fresh chillies are not the same thing.hans_glib
- Nairn1
Here's one to avoid, imho.
On the ingredients is 'celery salt'. If you like Celery salt, which I do and have some of in stock in my kitchen, you might like it. Like, if you really fucking like the taste of celery salt, you'll like it.
If you want a fermented hot sauce that perhaps has an interesting distant side note of celery salt - some vague, quizzical hint of celery salt - the you'll be disappointed.
It's hot celery salt sauce. If that sounds good to you, then I heartily recommend you go out and buy a bottle.
Otherwise, don't.
- El Niño Hot Sauce.
Made in Haggerston, London,
of course.Nairn - fucking celery salt!?
the work of the devil.
yuk.
add celery and salt ffs.
what next, garlic powder?hans_glib - eh, they all have their place. I mostly use fresh garlic, but also have garlic salt, 'Indian' garlic powder & garlic in a jar in the fridge.Nairn
- But yeah, <this shit tastes like they've relied WAY too much on something I don't much think should be there in the first place.Nairn
- You're right though - why not just make a soffritto variant from scratch? Lazy.Nairn
- LolHayoth
- El Niño Hot Sauce.
- scarabin0
Any of you use fuegobox or similar services? I’ve been with them a couple years and find their curation really satisfying
- dorf0
tried this hot sauce. it's too sweet.
- you do like your dicks dirty.utopian
- 'lol'.
$10 sauce, $29 delivery to UK.
bugger.Nairn - Ok, ordered some from aUK retailer. Am curious to see what it tastes like.Nairn
- In principle, this should be fucking delicious with smoked pulled pork.Continuity
- 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