Thread: Hot Sauce. What do you use?

You can actually buy those mini bottles of tobasco. Perfect. Put one in your pocket when yer heading out for a swally no need to do that in Lao though. The beers quite nice.Trust me.it seems the land crossing visa rules are going to relax again soon i,ll look forward to a few Leos with 2 dabs of tobasco in udon thani. Ironing my best wife beater in anticapation

Originally Posted by aging one

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

Great pic.

Get down you wankers.

What sauce would you recommend for making an Indian curry have a kick to it? Got an Indian restaurant here that does frozen mild curries to take home and they just don't have enough spice for me.

Originally Posted by Mandaloopy

What sauce would you recommend for making an Indian curry have a kick to it? Got an Indian restaurant here that does frozen mild curries to take home and they just don't have enough spice for me.

The American version of Sriracha...a wonderful blend of heat and spices....

I have tried a few sriracha sauces. Mild garlicky crap was my take. Tabasco is not a " hot" sauce. Somewhat piquant at best.

Try the one i recomended. Even makes my eyes water.

Has anyone tried the Huy Fong chili garlic version? I don't think I've seen it around here. Just the regular sriracha.



Is it hotter? If anyones had it...

^ I think that's what I call the "American" version. It's completely different than the Thai version. It's not at all sweet but garlicly, oniony heat....it's really, really good.

Originally Posted by HuangLao

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

FOJ

It's a Michelada, you oik.

Jalapeno slices for burgers and sandwiches. Everything else a shaker of dried crushed dried pepper and tabasco works.

Originally Posted by Norton

All other homemade.

Exactly

Try making your own, many recipes on the net.

You can even design your own label.

The problem with making your own is the fumes can fill the house and you have to evacuate. True story.
Or you get impatient and use your hands to smoosh up the mixture. Two days of pain.
Or you have to go for a pee...

My Malaysian neighbour makes his own and gives me some as he is sorry for me. He uses malt vinegar whereas I used clear spirit vinegar. Both work.

Orrens
An empty life means I can fill it with stupid things like Ipads and maple syrup.

As far as accompaniments go, you'd be hard pressed to beat too many of the Thai offerings. Absolutely outstanding.

In terms of brand varieties, I usually have a simple bottle of Tabasco knocking about, which isn't particularly hot, but I often make my own too.

The lighter coloured one at the front has a slightly smoky flavour and packs a real punch; I tend to add it to sandwiches, burgers and occasionally dollop a little bit on my eggs when I'm having breakfast.

The darker, more sinister looking version in the background, was made with some leftover chilies that were on the way out. It'll knock you for six on its own (forget it) and is only added to stews etc when cooking. Pure heat, but still adds a nice kick to your food if you like it spicy.

You put it on your eggs for breakfast, you've gone native

My chilli selection from Chez Chitty

When there's no brown sauce, which is often the case, of course it goes on the brekky!

Coming from the UK and growing up on Indian takeaways and the whole gamut of food you find in city centres, virtually everybody I know is used to eating spicy stuff (as in properly spicy) and will almost always stick a bit on whatever.

'Brown sauce'. Is that chav for HP sauce?
Is worcestershire sauce 'black sauce' and tomato sauce' red sauce'?

Originally Posted by Cujo

'Brown sauce'. Is that chav for HP sauce?
Is worcestershire sauce 'black sauce' and tomato sauce' red sauce'?

No, pal, they're both used to refer to the same sauce in the UK. Unfortunately, I'd hazard a guess that you're just a bit stupid.

Originally Posted by Cujo

'Brown sauce'. Is that chav for HP sauce?

It can also refer to....

^Not to be confused with YourDaddy's brown sauce...

https://www.urbandictionary.com/defi...=brown%20sauce

Originally Posted by hallelujah

No, pal, they're both used to refer to the same sauce in the UK. Unfortunately, I'd hazard a guess that you're just a bit stupid.

Clear as mud.
So you're saying ' brown sauce' is chav for HP sauce?

Originally Posted by SKkin

^Not to be confused with YourDaddy's brown sauce...

https://www.urbandictionary.com/defi...=brown%20sauce

So where you are that happens often enough to be given a name. How is it used in conversation?

^Flying J maybe



Gochu jang's good for adding flavor and a little kick to the kao pat...thai pepper's don't add much in the way of flavor imo...just heat

Originally Posted by uncle junior

.thai peppere's don't add much in the way of flavor imo...just heat

Feel exactly the same way.

Originally Posted by Cujo

'Brown sauce'. Is that chav for HP sauce?
Is worcestershire sauce 'black sauce' and tomato sauce' red sauce'?

Nothing wrong with an occasional swig of L&P, or balsamic vinegar, or even a spoon or two of Patak's vindaloo paste on pita.

I buy my hot sauce from a vendor at my local Friday market. She gives a small bag free with the cooked moo belly she sells. But I buy it for 50 Baht a liter about every 2nd month. I have to pre order the week before.