DitmasPork
Senior Member
How hot, like el yucateco, or hotter?Worth a try, only use little first time tho, very hot
How hot, like el yucateco, or hotter?Worth a try, only use little first time tho, very hot
Picamas is good stuff. Nothing earth shattering, just good sauce.This is probably fairly pedestrian for a lot of you but I've been enjoying this a lot:
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Never tried that so I don’t know, it is one the hottest Chinese sauce tho apart from homemade stuffHow hot, like el yucateco, or hotter?
Buy “local”If so, any specific recommendations?
A Sinophile agrees:Lao Gan Ma is decent.
Huy Fong squabbling with their pepper supplier, and accidentally introducing a whole lot people to other Sriracha makers, was a huuuuge oops.just tried flying goose Sriracha with extra garlic. it's great, but I thinned it with vinegar cause I prefer extra vinegary.
the Tabasco one was too sweet for my liking.Huy Fong squabbling with their pepper supplier, and accidentally introducing a whole lot people to other Sriracha makers, was a huuuuge oops.
Never even knew Tabasco made a Sriracha. Not as hot and a little sweeter, but frickin great on eggs in the morning.
Rabbit hole:
In terms of stuff you might find at an American grocery store:Throw me some recommendations for the morning eggs. I prefer flavor over heat. Cholula is alright, I'm a big fan of Pepper Plant Chipotle. Tabasco/Crystal are no-go for me - too much vinegar, too little of everything else. .
Throw me some recommendations for the morning eggs. I prefer flavor over heat. Cholula is alright, I'm a big fan of Pepper Plant Chipotle. Tabasco/Crystal are no-go for me - too much vinegar, too little of everything else. .
Yellow Bird Habanero Condiment - this stuff is the truth. Some heat, excellent taste, I'll eat spoonfuls of it for the flavor.Throw me some recommendations for the morning eggs. I prefer flavor over heat. Cholula is alright, I'm a big fan of Pepper Plant Chipotle. Tabasco/Crystal are no-go for me - too much vinegar, too little of everything else. .
Now, I know it might border on cliché
I can still just about see your cliche border way back behind me in the distance, HHC.
But I march onwards with my latest batch of preposterously-named-yet-beautifully-decorated roast pineapple and scotch bonnet hot sauce…
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I wonder how your hot sauce would taste with Steen's Cane vinegar? It has been my go to vinegar for years, It has a mellow slightly sweet taste.
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We didn't have those little bottles in my Viet Nam days so we just swiped the regular size bottles of Red Rooster hot sauce from the camp mess hall. Still buy Red Rooster from time to time for my breakfast eggs.Up thread someone mentioned they had been introduced to Tabasco sauce with little bottles in MRE's. Well here you go I keep a bottle in my "possibles bag".
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It was a long war and there were three different corp areas but I never saw a bottle of Mcilhenny when I was there in 68 and 69. It was all Red Rooster where ever I went and my unit was on the constant move from camp to camp around II Corp.And here is a PDF copy of Mcilhenny, Tabasco cookbook. One thing you will note is the small amounts of Tabasco sauce used. The cartoon of the soldier using a 1/2 teaspoon of Tabasco sauce to a modern chili head is a howler. I can almost drink Tabasco sauce out of the bottle, in fact I doctor it up to make is much hotter.
https://charliecompany.org/wp-content/uploads/2012/04/the-charlie-ration-cookbook.pdf
In the C rations I ate I never saw a bottle of Tabasco either. I was USN so I didn't get my hands on "C' rations until almost the end when the MRE came out. I still miss the Turkey/Chicken set.It was a long war and there three different corp areas but I never saw a bottle of Mcilhenny when I was there in 68 and 69. It was all Red Rooster where ever I went and my unit was on the constant move from camp to camp around II Corp.
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