/ck/ - Food & Cooking

getting in a post before the insufferable retard who spams soijacks every time someone mentions hot sauce/beer/whiskey starts rocking back and forth with autistic anticipation at getting another opportunity to make another dog shit post with a tired meme

>>15332290
>>15332298
>post before the insufferable retard who spams soijacks every time
too late

green el yucateco in just about everything: chicken tortilla soup, black bean soup, queso and refried beans, nachos, pizza.
valentina black label on refried beans.
cholula on scrambled eggs and breakfast burritos.
chiles japones in stir-fries.

>>15332270
Sriracha is generally pretty lame, but I have had one good variety that I sometimes put on scrambled egg or omelets.
Valentina hot sauce is great with pretty much any mexican food (huevos rancheros, tacos, etc). Similarly I have had some habanero sauces that go good with tacos.
Grace jamaican hot pepper sauce is great with jerk chicken.
Red pepper flakes are great in a lot of chinese cooking.
Ground Aleppo pepper is amazing with roasted corn, chicken wings, in chili, or with braised beef.
Ground Aji Amarillo makes a great rub for chicken wings, or with shrimp.
Ground Ancho pepper is great for mexican pulled pork, or in chili.
Ground Urfa Biber is incredible with grilled steak or braised blade steak with red wine.
Cayenne pepper for any dish that benefits from a little heat - roasted or braised meats, chili, blackened fish/shrimp/chicken.
Paprika to intensify red-pepper flavour in dishes like soups, stews, goulash.

Habanero has a nice flavour but is too spicy in any quantity so I used it rarely and sparingly.
Thai pepper is excellent for a variety of uses but is still generally too hot to eat directly, so while it's great in a lot of dishes the pepper itself is never eaten.
Serrano is probably the limit for a pepper that can be eaten itself and be "comfortably hot". There's a chinese dish that I love that is basically pork belly stir fried with a mountain of chopped serrano peppers. I'm not certain of the real name of it because the place I order it only ever called it "pork belly with spicy green pepper" but my google search suggests that it is jiao chao rou. Pic related.

>>15332270
Frank’s Red Hot (extra hot) is what I always use

I've made my own chili powder for years (it's a mix but mainly with habanero/scotch bonnet type of peppers). I add it to soups, stews, pasta, roasted vegetables, etc.

>>15332298
it's pretty hard when they're the one who makes the thread
small minds are easily amused

>>15332270
>>15332270
Dark and smoky flakes from flatiron pepper company. All of their shit is pretty decent. They make some memeshit for soyfaces, but their normal range of products are high quality and reasonable value.

>>15332270
My go-to hot sauce is cholula. It's not too spicy, so people who don't have a high tolerance for spicy foods can still enjoy it, but it also has a very pleasant and distinct taste to it.
In general, I will add hot sauce to a dish if I want to give it a little kick. Scrambled eggs and pizza are a good example of something that benefits from a little hot sauce.

>>15332270
i used to eat Carolina reaper chili on my eggs (tiny cuttings), got a box free from a supplier my old boss was trying to get....................i had to sit down for 40 minutes after each meal, loved them tho

>>15332688
The lack of spice is while I really like the Chili Lime and Garlic versions. They're great flavor adds and I can always add an actual hot sauce if I want some spiciness.

>Sriracha is generally pretty lame, but I have had one good variety that I sometimes put on scrambled egg or omelets.
>Valentina hot sauce is great with pretty much any mexican food (huevos rancheros, tacos, etc). Similarly I have had some habanero sauces that go good with tacos.
>Grace jamaican hot pepper sauce is great with jerk chicken.
>Red pepper flakes are great in a lot of chinese cooking.
>Ground Aleppo pepper is amazing with roasted corn, chicken wings, in chili, or with braised beef.
>Ground Aji Amarillo makes a great rub for chicken wings, or with shrimp.
>Ground Ancho pepper is great for mexican pulled pork, or in chili.
>Ground Urfa Biber is incredible with grilled steak or braised blade steak with red wine.
>Cayenne pepper for any dish that benefits from a little heat - roasted or braised meats, chili, blackened fish/shrimp/chicken.
>Paprika to intensify red-pepper flavour in dishes like soups, stews, goulash.
>Habanero has a nice flavour but is too spicy in any quantity so I used it rarely and sparingly.
>Thai pepper is excellent for a variety of uses but is still generally too hot to eat directly, so while it's great in a lot of dishes the pepper itself is never eaten.
>Serrano is probably the limit for a pepper that can be eaten itself and be "comfortably hot". There's a chinese dish that I love that is basically pork belly stir fried with a mountain of chopped serrano peppers. I'm not certain of the real name of it because the place I order it only ever called it "pork belly with spicy green pepper" but my google search suggests that it is jiao chao rou. Pic related.

>>15332298
you lost the game

>>15332894
There is no bigger faggot than you.

>>15332270
where are my bell pepper frens at

>>15336010
Bell peppers fucking suck, loser.

>>15336016
t. only eats the green ones

>where are my bell pepper frens at

>>15336040

>>15332894
>>15336036
>>15336040
>>15336145

>>15336150
not him but I find it strange how butthurt people get over these memes
Also FUCK captcha

>>15336036
>>15336040
>>15336145
holy based

>>15336175
It's the only reason people post them. It can be be funny as hell when used properly by a decent troll

>>15336343
>decent troll
>posting wojak derivatives
In my day, trolling actually meant something.

>>15336145
KEK, saved

>>15332270
El yucateco back tastes like a tire fire but is great on birria tacos.

whats the point of hot sauce

The sauce is an integral part of the dish made differently for every case, not a separate one-size-fits-all, so the concept of Hot sauces is for cooklets

But with that said, my homemade Morita Macha Sauce is surprisingly flexible

>>15337059
>my homemade Morita Macha Sauce is surprisingly flexible
So is your mom

more like the soyville scale haha