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/ck/ - Food & Cooking


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File: 798 KB, 2367x3564, siracha-squeeze-28oz.jpg [View same] [iqdb] [saucenao] [google]
14495412 No.14495412 [Reply] [Original]

how do i into hot sauce? i just tried sriracha for the first time and my mouth is on fire. i need a better starting point..

>> No.14495418

>>14495412
eat some hot cheetos lil baby

>> No.14495426

Pretty much are at the starting point. Try texas pete or franks.

>> No.14495428

>>14495412
Sriracha is crap. It's 20% sugar by weight.

>> No.14495436

>>14495426
franks yes Texas Pete no. that shit burns

>> No.14495552

>>14495412
when you put it on something, such as a sandwich, you're supposed to make waves and not just bite into a huge pile of sauce.

>> No.14495560

chalula

>> No.14496144

Honestly if you can't handle sriracha you might have to go to tobasco to start

>> No.14496149

just remember that being "good" with hot sauce literally just comes from experience, theres nothing impressive about someone who can chug a whole bottle of franks mega anal rape gay cunt, he's just burned out the parts of his mouth that would detect heat spice

>> No.14496164

>>14495412
You're like baby

Alright now that everyone's insults are in the way, try Crystal or Louisiana brand hot sauce. If you cant handle those, get some original Frank's red hot it is just as hot but by the time you open a can of soda it's gone. The strangest thing the heat doesn't last from that sauce. Sprinkle on some eggs and fried potatoes/hashbrowns.

Oh also sweet chili sauce is a good starter, dip any fried Asian food in it like egg rolls, spring rolls, gyoza.. eventually it wont even be spicy.

If you cant handle hot cheetos try spicy nacho doritos. These are only spicy to true spicelets, they taste like regular nacho chips to anyone else.

>> No.14496167

>>14495428
so basically hot ketchup?

>> No.14496169

>>14496167
Just because it's red, doesn't mean it's made from tomatoes.

>> No.14496177

Short answer is use less hot sauce to start.
A drop or two on the bland pizza crust is the way a lot of people start. Others use a small dash on rice.

Goal is never to sear your tongue off, just perk up the flavor for a little more enjoyment.

And the green tabasco is quite lovely and tangy.

>> No.14496191

>>14496167
This but unironically, sriracha in ketchup is one of the 5 mother sauces. Your tendies will thank me.

>> No.14496193

>>14496169
If the main ingredient is sugar it doesn't even matter if it's tomato or chili flavored.

>> No.14496211
File: 142 KB, 247x296, 1561658091743.png [View same] [iqdb] [saucenao] [google]
14496211

>>14495428
>sugar is bad!

>> No.14496224

>>14495412
You just don't, i tried Curry Ketchup and the heat was unbearable.

>> No.14496308

>>14496193
The main ingredient is chilies. Second is sugar to temper the heat.

>> No.14496311

>>14496211
Is it no? Also nice dubs.

>> No.14496315

>>14496211
Yes? Fucking americans

>> No.14496691 [DELETED] 
File: 61 KB, 500x750, 2A7B1A54-AF72-47C5-A9F5-341BB42082D2.jpg [View same] [iqdb] [saucenao] [google]
14496691

>>14495412
>

>> No.14496711
File: 466 KB, 284x176, 1553134320174.gif [View same] [iqdb] [saucenao] [google]
14496711

>>14496311
Sugar, like most things, is fine in moderation. It's when you consume more than you should that it becomes an issue. Sugar added to a sauce doesn't make it a candy.
>>14496315
Also, not American, but I can indeed see they are living rent free in your head.

>> No.14496797

>>14495412
If you can't handle this wank, you might as well give up. Also aside from being weak, it tastes like shit.

>> No.14496819

>>14495412
You need to get some 'vark sauce, it is like 'cha except it's extremely sweet and mild. It's like hot sauce for people who hate spicy food.

>> No.14496824

>>14495428
THIS THIS THIS!
Whenever a recipe calls for sugar, I immediately drop it. Like, sugar is 100% sugar by weight. I'm not fucking eating that poison.

>> No.14496974

>>14496177
this anon is right. Your best option is just using less. If you are really desperate you can try mixing it with other sauces too until it is mild enough that you can eat it.

>> No.14497006

>>14495428
>>14495428
This, that's why Secret Aardvark Habanero Hot Sauce is far superior. It is 80% sugar by volume.

>> No.14497327
File: 171 KB, 1320x743, david tran.jpg [View same] [iqdb] [saucenao] [google]
14497327

>>14495428
They do a garlic chilli paste that omits the sugar, it's really good. This guy's my idol.

>> No.14497338

>>14495412
Tabasco Chipotle or the Green one

>> No.14497358

I would actually just get in the habit of cooking with milder spicy stuff like jalapeno/banana peppers

>> No.14497391

Add progressively more cayenne pepper to your dishes until you no longer find cayenne pepper particularly hot.

>> No.14497449

>>14495412
Mix tobasco into your ketchup when eating fries

>> No.14497451

>>14497449
>tobasco
I see this a lot on here.
Is it a regional spelling?

>> No.14497480

test

>> No.14497494

>>14497480
>ban successfully evaded

>> No.14497501

>>14497494
i just wanted to test if no script captcha is back (yes it is)

>> No.14499202

>>14497501
?

>> No.14499974

>>14496824
Only 97 to 99. Rest is moisture it draws from air.

>> No.14500014
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14500014

There may actually be some science behind people's spice level tolerance. For example, if you lived closer to the equator, the chances for your ancestors having access to spicy peppers and shit are more likely than fish and cream-based cultures like Scandinavian counties. India, for example, would have more peppers in their history than Norway.

So depending on your heritage, you may or may not have an easier time adjusting to spice heat. People who tend to enjoy the heat, start off low and slow and build up their tolerance over time. This may be the best method for you too, OP. Start off with super mild hot sauces. Like Cholula. Cholula is basically ketchup and vinegar. Super not spicy. Once you can handle that, level up to the next thing, like Tabasco or Texas Pete. Keep leveling up when you're ready and suddenly you'll be right up there with the other spice lords.

>> No.14500109

>>14495412
Paprika?

>> No.14500651
File: 128 KB, 694x1500, 81vq1kKMpSL._SL1500_.jpg [View same] [iqdb] [saucenao] [google]
14500651

>>14495428
The same company that makes sriracha also makes a dope af garlic chili sauce without any added sugar