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Hot Sauce!

Old 06-29-20, 09:58 AM
  #51  
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Yeah I found them dried. In that endcap of the store with all the mexican (and other) spices in clear plastic envelope-kinda bags.
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Old 06-29-20, 10:57 AM
  #52  
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You should be able to grow them in SD. They are one of the easiest peppers to take care of. A sauce could probably me made with dried ones but fresh would be much better. While they dry easy I freeze them fresh which allows for sauce/salsa making.
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Old 06-29-20, 11:28 AM
  #53  
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I'm not so much about the gardening. The 'land' I have available to me is a strip of dirt about 6" by 30-40 feet along the back of my townhouse patio. And I'm not gonna be potting. Or frankly even planting. Or watering. Or weeding. etc.
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Old 07-01-20, 02:00 PM
  #54  
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I tend to go with a sauce from the region the food is from. Cajun style or southern food gets Tabasco. I live in Tucson, so Southwest style or whatever gets Arizona Gunslinger jalapeño or habanero sauce. Asian style foods get Sriracha sauce
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Old 07-01-20, 02:15 PM
  #55  
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Poblano!

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Old 07-01-20, 03:57 PM
  #56  
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Never seen that on SoCal shelves. I assume it's made primarly from Poblano chiles?
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Old 07-01-20, 04:16 PM
  #57  
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It is actually not, but is made in Tucson since 1924
https://tucson.com/news/local/netos-...ad33a27f1.html
https://tucson.com/business/longtime...7886c4f22.html
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Old 07-01-20, 07:18 PM
  #58  
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waffle houses in tennessee "used" to have this
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... and so it goes
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Old 07-03-20, 07:57 PM
  #59  
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I had a bottle of Dave's insanity sauce and it was so hot I used to dip a toothpick in the bottle than use that to stir my chili. Even with that it was a struggle to finish the chili. Eventually threw out the bottle.

Since then I think I burned out my taste buds. Now the limiting factor in what I put on my food isn't my mouth but burning out my digestive track. I've spiced up Thai dishes to the point where I was physically ill for days afterwards.

By the way sugar neutralizes the hotness. If you ever do blow out the inside of your mouth just dump a pack of sugar in there and let it dissolve. Sugar works to neutralize your fingers before sex as well.
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Old 07-04-20, 02:05 PM
  #60  
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OK those are two great sugar tips, I hope to be able to take advantage of both of them, very soon

Also bummer that your insides can't tolerate the heat anymore. My insides have rebelled against me so I can't enjoy rollercoasters like when I was young, I hope I still have a good long time of spicy food though!
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Old 07-05-20, 06:22 AM
  #61  
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Thanks for the carrot recipe. I always get a container of those at my local store. Zanahorias! Used to go to this great little restaurant for lunch... Super Salsa... and just could not get enough of those carrots.

And Sriracha... great stuff.

I realized I have 3 go to sauces, always around... Sriracha, Tabasco Chipotle, and Franks. And of course I make or buy Pico de Gallo... with fresh ingredients from the garden, is best. Grow your own peppers! (buy onions) But peppers grow easily, and are so good fresh.
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Old 07-06-20, 09:24 AM
  #62  
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I've had that chipotle-flavored tabasco (first discovered it at a Chipotle -- coincidence? OR CONSPIRACY?), that's tasty stuff
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Old 07-06-20, 10:29 AM
  #63  
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Originally Posted by Wileyrat View Post
I tend to go with a sauce from the region the food is from. Cajun style or southern food gets Tabasco. I live in Tucson, so Southwest style or whatever gets Arizona Gunslinger jalapeño or habanero sauce. Asian style foods get Sriracha sauce
Not exactly a hot sauce... but in Asian foods I also like a sweet chili sauce. Mai Ploy is my favorite. All depends on what the dish is supposed to be... or if the wife is eating it... She doesn't do "hot." We go into a Thai place, and they ask her 1-5, she tends to say "half". I go for 4... knowing I can add more from the chili sauces on the table.

I make a big pot of pinto beans from time to time... I throw in one Jalapeno, whole, with just a simple slice down the side, so all the goodness goes into the dish. When I finish cooking the beans, the first thing I do is dig out that jalapeno... it goes on my plate. (oh, and it is soooo good!) But even with just one jalapeno, from time to time my wife calls the dish "those hot pinto beans." One jalapeno, to about 10 finished cups of beans. Go figure.
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Old 07-06-20, 10:43 AM
  #64  
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It's all about built-up tolerance.

I also am the victim of profiling at Thai restaurants, where they downgrade my heat request because I'm white. I try to tell them 'no really I want a Thai 4', but it's easier to request the little chili dispenser they always have and add my own kick.

Mae Ploy sweet sweet chili sauce is delish (but yes, not very hot). Protip: mix sweet sweet chili sauce with sour cream and dip french fries. Amazeballs!
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Old 07-06-20, 10:53 AM
  #65  
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I tried some McIlhenny's habanero tabasco yesterday, it was indeed hotter than the regular red. Could be because I had to use less since I don't eat very hot, but I missed the special other taste of this McIlhenny brand and that sets it apart from other tabasco sauces. It had a nice throat burn though, without burning the front of the tongue too much, which I like very much in hot food. So I guess in the future I will use a drop of it next to green jalapena tabasco which is mild but great in other taste.

On the subject of too much heat for the body, the capsaicine dissolves in fat. That's why drinking milk helps and water doesn't, and that's why cream works with burrito's or just chili. I prefer a little bowl of quark on the table to regulate the burn. For the next day experience, vaseline is very effective.
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Old 07-06-20, 10:57 AM
  #66  
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Originally Posted by RubeRad View Post
I also am the victim of profiling at Thai restaurants,
Penn Jillette tells a story about going to an Indian restaurant in Wisconsin and ordering some spicy curry dish. The waitress asked him how hot he wanted it and he laughingly said something dismissive like "this is Wisconsin, do your worst!" So the waitress told the cooks and they all peered at the smartass white guy through the pass through and chuckled and pointed and then Penn knew he was in trouble. Then he was served the hottest stuff he'd ever had and he was melting and seething with pain but he felt obligated to eat the whole plate because he realized he had insulted them and he deserved to be punished.

As for myself, I smile and say something like "I want it to burn a little"... they almost always get it right.
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