I’m a chili head and I fucking hate hot sauce that’s just pain without flavor. I’ve also been the guy in a Thai restaurant that regretted “hottest” on their menu.
Same. I’ve thrown out entire gift sets I’ve gotten because it’s just hot garbage in a bottle. I always tell the giver that I appreciate the thought, but if you’re gonna spend the money, go to someplace like pepper Palace and get one good thing instead of six bottles turds.
I think that’s why I tend to like carrot based hot sauces over vinegar. The carrot dulls the spiciness a bit and you get the flavor of the peppers more.
Carrot based hot sauce you say? I’m intrigued and will research on my own, but do you have a suggestion for a good tasting medium heat hot sauce that is carrot based?
Secret Aardvark is pretty famous in the US West and its third ingredient is carrot. This site has a whole section for carrot-based. I think they are usually habanero sauces
Theres too many “extract enhanced” sauces out there now like Da Bomb that just taste like chemicals and spice. It’s cheating in my book, make a hot sauce that blows my head off and tastes good.
If the marketing leads with the Scoville rating, that’s usually it’s a sign it’s going to be shit. I used to be very into chillies, somehow I drifted away from it. But the Naga Jolokia sauce I had could ruin a pot with a few drops. Naturally I ate a teaspoon of it once, and can’t say I recommend it.
I enjoy spicy food, but among Euro-Americans it isn’t about the taste, it’s a macho badass thing. You prove how much of a man you are by how many Scoville units you can consume. It’s dumb.
I mean, not all of us do. Admittedly I tried the “World’s Hottest Ramen” for a laugh once, but I I regularly cook with Carolina Reapers as I like the taste not to prove how big my balls are.
My thoughts also. The spice level should accentuate the flavour, not just be hot for scoville bragging.
i had amazing spicy Thai, the good thing is it was too hot for my wife to steal any from my plate
I’m a chili head and I fucking hate hot sauce that’s just pain without flavor. I’ve also been the guy in a Thai restaurant that regretted “hottest” on their menu.
Same. I’ve thrown out entire gift sets I’ve gotten because it’s just hot garbage in a bottle. I always tell the giver that I appreciate the thought, but if you’re gonna spend the money, go to someplace like pepper Palace and get one good thing instead of six bottles turds.
I think that’s why I tend to like carrot based hot sauces over vinegar. The carrot dulls the spiciness a bit and you get the flavor of the peppers more.
Carrot based hot sauce you say? I’m intrigued and will research on my own, but do you have a suggestion for a good tasting medium heat hot sauce that is carrot based?
Secret Aardvark is pretty famous in the US West and its third ingredient is carrot. This site has a whole section for carrot-based. I think they are usually habanero sauces
I actually have some Secret Aardvark in my fridge already, it’s tasty stuff. Never realized it was carrot based. Thanks for the info and link.
Ferment your own if you really want to get wild. It’s not hard, just takes patience.
Many of the thick sauces are carrot based, since it stops it just being a bottle of spice water and actually has a sauce consistancy
I’ve got one at the moment that’s Naga with a Peach base. That’s damn tasty.
Theres too many “extract enhanced” sauces out there now like Da Bomb that just taste like chemicals and spice. It’s cheating in my book, make a hot sauce that blows my head off and tastes good.
If the marketing leads with the Scoville rating, that’s usually it’s a sign it’s going to be shit. I used to be very into chillies, somehow I drifted away from it. But the Naga Jolokia sauce I had could ruin a pot with a few drops. Naturally I ate a teaspoon of it once, and can’t say I recommend it.
Naga sauce in if itself is fine, I have a Naga and Peach one at the moment that’s dope. They do kick in faster than other types of chilli though.
Yeah, I think this one was made with added capsaicin extract, it had that kind of black colour to it.
Yeah, it’s like a black tar if you see it in its raw form.
I enjoy spicy food, but among Euro-Americans it isn’t about the taste, it’s a macho badass thing. You prove how much of a man you are by how many Scoville units you can consume. It’s dumb.
I mean, not all of us do. Admittedly I tried the “World’s Hottest Ramen” for a laugh once, but I I regularly cook with Carolina Reapers as I like the taste not to prove how big my balls are.
Same here I like chilli in moderation, a drop or two of habanero or a really strong ghost pepper sauce gives plenty taste and heat.
At some point I found out that I’m not superman when it comes to chilli and while I eating really hot food my body says “Stop not a bite more!”
Now I just try to stay far from my limit where I can enjoy the taste of chilli.
My thoughts also. The spice level should accentuate the flavour, not just be hot for scoville bragging. i had amazing spicy Thai, the good thing is it was too hot for my wife to steal any from my plate