Thread: Hot Sauce. What do you use?

^^Well at least most of us don't put it on fries(chips).

^^ You quote some obscure radio station? Not credible Dilly.

Originally Posted by Dillinger

My money's on burger relish

What is that? We have hot dog relish. Lettuce, tomatoes, onions and pickles on burgers.

Originally Posted by Dillinger

Does it work in Thai beers?
Gotta be worth a shot

It couldnt hurt. Back then we had the choice of san mig pilsiner or san mig pilsener. Or red horse which could kick like a mule if you encountered a couple of "voodoo bottles" whos strengthcould vary from 5% to 12% some serios hangovers were to be had with that stuff. Thai beers shite and when im over that side of the mekong and tend to seek out a craft beer or something imported. Not big on formaldehyde in my beer. It if gave me a more youthful appearance then i would as chitty says be all over it like a car bonnett. But NO it just leaves me feeling like dogshit in d morning. Sort of embalmed.shocking stuff.

Originally Posted by bsnub

You quote some obscure radio station?

Took some finding and ignoring of sri racha and salsa articles, which indicates how many Mexicans are living there

Originally Posted by bsnub

I guess some of you commonwealth guys do not do the hot sauce.

Same, same but different.

Originally Posted by aging one

What is that? We have hot dog relish. Lettuce, tomatoes, onions and pickles on burgers.

Same thing it sounds like
Hot dogs are no4mally mustard and ketchup together in UK

Originally Posted by Dillinger

Took some finding and ignoring of sri racha and salsa articles, which indicates how many Mexicans are living there

Wrong again Dilly your are really striking out tonight.

Hot sauce and salsa are staples here in he US. We grew up eating that stuff especially if your are from the west coast and Southwestern states.

Saw a bottle of this in the store the other day...couldn't believe it. Who thought this was a good idea?

^ Add minced pickle and you've got thousand island dressing

^better yet mince in some ghost peppers and give it a bit of kick.

For those of you in SEA that are looking for pepper seeds check this out...

https://www.fasttech.com/category/22...eywords=Pepper

Originally Posted by SKkin

^better yet mince in some ghost peppers and give it a bit of kick.

Damn if you dont wear surgical gloves when just mincing one its enough to cause great problems, put me a dedicated hot sauce man off. I like to be able to taste the flavor as well. Why I prefer a Habanero to a Thai Pricky Noo.

Originally Posted by aging one

Damn if you dont wear surgical gloves when just mincing one

Ya you better wear them with those ghost peppers. I plan on growing one of those next year. Should be fun.

Originally Posted by aging one

Why I prefer a Habanero to a Thai Pricky Noo.

I grew both here with great success. The summers are getting hotter here clearly due to global warming.

Originally Posted by aging one

What is that? We have hot dog relish. Lettuce, tomatoes, onions and pickles on burgers.

And a sauce of some type, as per Maccas special sauce, Wendy's, Burger King etc.
A relish could easily replace pickles and sauce, I suppose.

I think BLD is onto something here...

Mix icy cold beer with spicy Sriracha, fresh lime juice and a couple dashes of Maggi sauce and what do you have? A refreshing, terrifically savory beer cocktail with a lingering heat that has become my new favorite summer drink. Meet the Cocky Rooster.

The recipe comes from An Choi, a banh mi restaurant in New York City that serves the drink alongside their Vietnamese sandwiches. It’s an Asian riff on the Mexican[at]michelada, which mixes beer with hot sauce, salt, lime and Worcestershire sauce, and as a lover of Asian condiments, I daresay it improves on the original. Umami-rich[at]Maggi sauce[at]might be a little harder to find than Worcestershire sauce — look for it in Asian or Latin markets — but its depth of flavor can’t be matched. And Sriracha? I’ll always choose it over plain old hot sauce.

G.Q.[at]featured the cocktail in their August issue, but hasn’t made the recipe available online, so this is my adaptation. The original calls for a couple jalapeno slices to garnish the drink, but I have yet to do this and haven’t missed their presence. Use them if you like a little more heat. And while the original recipe calls for a specific brand of Vietnamese beer, any pale lager will work. I’ve been using Pacifico.

https://www.thekitchn.com/sriracha-i...rooster-175369

Originally Posted by Norton

All other homemade.

The varieties, and techniques, of Prik Nam Pla are most sufficient.

Well..... It's different

Originally Posted by Dillinger

Well..... It's different

Obviously not when one insist on ice with their Leo.
Terribly gauche.

Originally Posted by HuangLao

The varieties, and techniques, of Prik Nam Pla are most sufficient.

Sure are. Plus all the varieties of dipping sauces. The missus grows or finds growing all the ingredients bangs up a concoction with her well seasoned khrok and sak/saak. I rather prefer home made over store bought processed sauces. Big time saver as well.

Originally Posted by Norton

Sure are. Plus all the varieties of dipping sauces. The missus grows or finds growing all the ingredients bangs up a concoction khrok and sak/saak. I rather prefer home made over store bought processed sauces. Big time saver as well.

Yep.
So true....

Originally Posted by HuangLao

Obviously not when one insist on ice with their Leo.
Terribly gauche

I thought you'd appreciate me going Thai

Originally Posted by HuangLao

The varieties, and techniques, of Prik Nam Pla are most sufficient.

Jeff in a former life.. The one he dreams of....