Hot sauce general

[Anonymous No.6625715]

Why is Tabasco so weak and Shit-tier?

[Anonymous No.6625730]

But anon, Tabasco is the only good sauce in that pic. Well, cholula is okay for mexican food, but the other three are god awful.

[Anonymous No.6625732]

>not owning a gallon of barrel aged, chilli flavoured vinegar

>current century

It's like you want to want to enjoy the subtle flavours of the actual food or something.

[Anonymous No.6625737]

All jokes aside:
If you think about the amount of labour and materials that go into a gallon of tabasco, the price is surprisingly lenient.

$41 US per gallon for those wondering.

http://www.amazon.com/Tabasco-Pepper-Sauce-128-Ounce/dp/B002HNS55A/ref=sr_1_1?ie=UTF8&qid=1435310152&sr=8-1&keywords=gallon+tabasco

[Anonymous No.6625741]

samefag here,

For comparison, here is leading competitor Franks.

Price per gallon is $23 US.

Not familiar with the process of creating their hot sauce.

[Anonymous No.6625748]

These losers don't do hot sauce by the gallon.
At approx $23 US per 1/2 gallon they are around the same price as Tabasco per gallon.

I've only had this hot sauce once, not sure if I'm ready to invest in a gallon of the stuff but there you go.

/autistic price comparison posts

[Anonymous No.6625777]

>>6625741

[Anonymous No.6626003]

>>6625715
because it caters to the masses. best hotsauce is this, pic related

[Anonymous No.6626006]

Eat shit, faggots.

[Anonymous No.6626055]

>>6625737
>I am a fan of spices... No one has what Tabasco has. The healthiest out there. Only 30 mg of salt per spoon. Others not only cannot compete with Tabasco's taste but they have 200 plus mg of salt in each spoon. That is ridiculous amount of salt. Do not need to refrigerate the Tabasco bottle for one year at all so you can leave it outside at room temperature. I have been using Tabasco for 40 years all over the world. This gallon costs me only .41 cents an ounce. You cannot get that in Wal-Mart or anywhere else except right through Amazon. Thanks to both great companies with excellent service, Tabasco and Amazon. Simply Bravo...

I add TABASCO brand Pepper Sauce - Original Red Gallon to all my dishes since it is the spiciest of all. It is not thick like the Chipotle but it is very unique test when I am making dishes that have many different ingredients since it mixes well. I add TABASCO brand Chipotle Pepper Sauce - Gallon to the tortilla pizza that I make with cheese and herring since this is heavier and tastier but not as spicy as the original red or green. I add the green TABASCO brand Green Jalapeno Pepper Sauce - Gallon with anything that I make with eggs including the egg sandwich in between tortillas since this is the best with eggs. I love beans and lintels so after cooking those I add serrano chilli pepper deeped in Italian vinegar, extra virgin olive oil, eggplant and the Habanero TABASCO brand Habanero Sauce - Gallon and I can tell you that becomes real hot. I place the mix in between hot tortilla with avocados for consumption. Now that does not mean that I am limited with these food selections since many times I may mix all those Tabascos together. Regardless, I have never been disappointed since it is truly delicious, spicy, hot without all the garbage and additives that it is out there in other brands without the taste. I have a very healthy diet and I consume healthy food without additives. Thanks and Double bravo to Tabasco.

[Anonymous No.6626142]

>Sweet at first, with just the right amount of spice
GOAT hot sauce.

[Anonymous No.6626157]

>>6625715
because when you want to be a national food brand you have to cater to the average consumer, and the average consumer likes the IDEA of spicy food, but actually has a very bland palate.

[Anonymous No.6626250]

I ordered some habanero sauce from amazon that I occasionally use on chicken or chili. A few drops is enough to get the eyes watering.

But Texas Pete is pretty good too.

[Anonymous No.6626409]

>first legit hot sauce thread in weeks
>gallons
>gallons
>gallons

[Anonymous No.6626440]

>>6626157
>a very bland palate.

wat

[Anonymous No.6626475]

>>6625715
I like tabasco in my chili, franks red hot on anything, cholula on eggs and louisiana on fried chicken... Everything has to burn a tad

[Anonymous No.6626571]

I'm trying to make hot sauce for the first time right now. It's currently a couple days into the fermentation process and smelling pretty good. I used scotch bonnets for the heat, since they're easy to get and really strong.

Anyone have tips for a beginner?

[Anonymous No.6626573]

>>6625715
Your opinion is subjective therefore this thread is shit.
Just saying.....

[Anonymous No.6626576]

>>6626571
>hot sauce
>fermentation
Are you really this lacking in awareness?

[Anonymous No.6627373]

best hotsauce

[Anonymous No.6627441]

>>6625715
Move aside unbelievers. Your doom is at hand.

[Anonymous No.6628693]

Tobasco makes a pretty good teriyaki sauce.
As far as hot sauces though, Cholula is what I go to when I want that hot sauce flavor, but not much heat.

[Anonymous No.6628721]

Tabasco is perfect for Bloody Marys, not for food.

[Anonymous No.6628870]

>>6628721

What? Too spicy? Babby's first hot sauce?

[Anonymous No.6629077]

>not covering your food in based Crystal Tabasco

[Anonymous No.6630177]

>>6625715
>He doesn't make his own hot sauce
In all seriousness though, I really respect Tabasco and what it's done for hot sauce in America, putting it in every house.

I love that Waffle House has it rather than that TexasPete shit.

[Anonymous No.6630201]

The only people even close to being as obnoxious as hot sauce fags are vegans

[Anonymous No.6630208]

>>6629077

intradasting.

what if you made a hot sauce with white chili peppers?

and you used extensive sieving and gelatin to clarify it as much as you could?

crystal hot sauce could be real.

[Anonymous No.6630216]

>>6625715

Don't mind me, best hot sauce, comin' through.

[Anonymous No.6630241]

Is Levi Boots Reggae Reggae sauce a hot sauce, or a glorified BBQ?

[Anonymous No.6630262]

>>6630208
I think the wrong image was chosen.

[Anonymous No.6630272]

Any thoughts on Nando's Perri-Perri sauces?

I think they have an interesting smoky flavor.

also: These captchas piss me off.
>Choose the images of steak
>only one actual steak
>Choose ribs
>Correct!

[Anonymous No.6630276]

love how they make Tabasco tbh

>>6630272
I hated nando's. Couldn't even finish the bottle over a year. ended up garbaging it.

[Anonymous No.6630292]

El yucateco for sure is the besy

[Anonymous No.6630475]

>>6630216
Red and brown are better, but agreed. El Yucateco is goat.

[Anonymous No.6630476]

>>6627441
I never understood the point of this. I love spicy foods, but when I tried this, it physically hurt my mouth. Why would someone want to eat this?

[Anonymous No.6630479]

>>6625715
Too much vinegar

[Anonymous No.6630488]

The holy trinity:

>tabasco
>cholula
>tapatio

[Anonymous No.6630499]

These aren't very hot, but I really like the flavor.

[Anonymous No.6630526]

>>6630475
>Red and brown are better
muh heat!

[Anonymous No.6630527]

>>6625715
Melinda's is G.O.A.T.

[Anonymous No.6630533]

I LIKE THE ONE WITH THE ROSTER ON THE BOTTLE LOL xD

[Anonymous No.6630795]

>>6630476
nandos really isn't good. not terrible just...meh for a lack of a better term

[Anonymous No.6630797]

>>6625715
thisisthegreatestofalltime

[Anonymous No.6631031]

>>6630533
Im not actually a Sriracha fan because it tastes too sweet for me, but the chili garlic sauce by the same company I use in almost everything.

[Anonymous No.6631107]

>tfw my mouth is salivating reading this thread

[Anonymous No.6631142]

>>6625777
never thought of this, checked Amazon and they actually sell the gallon things in the UK

thank you, anon, you have changed my life forever

[Anonymous No.6631458]

>>6630476
Most sauces are for flavor. The super-extra hot 99% capsaicin sauces are mostly there to trick your douchebag friends into trying (because they are obviously not faggots who can't handle a little spice) and then when they vomit, you get to label them a faggot without any hope of appeal.

[Anonymous No.6631466]

>>6631458
>faggots can't handle the spice

My school's rugby team lives in the apartment building next to mine. The other night one of them got a hold of some ghost peppers and they all started eating them.

It wasn't long before the EMTs were called in.

[Anonymous No.6631772]

>>6631466
>>6631458
>>6630476
>aint even mad
>feeling dat jelly

[Anonymous No.6631888]

>>6625748
That's actually a much better deal, since the small bottles of Cholula are usually priced like twice or more of the Tabasco.

[Anonymous No.6631923]

>>6630526

Not that guy, but Red is less spicy than Green, and I assume by "Brown" he means Kutbilik, which is spicer than Green.

[Anonymous No.6631965]

>>6630499
Not really pepper sauce in the traditional sense

[Anonymous No.6631976]

You /ck/ucks do realize you can built up a tolerance to capsaicin? So all the people talking about the superhots and sauces made from them being only for show are just ignorant. The heat of a jalapeno to most people is about how hot a bhut jolokia is for me. Really missing out on some very flavorful peppers. Also to stay on topic my favorite hot sauce is Volcanic Peppers Ghost Pepper Ponzu Sauce.

[Anonymous No.6632421]

>>6625715
Tabasco is great though and has it's uses

[Anonymous No.6632426]

>>6631965
Yeah, yeah it is.

[Anonymous No.6632427]

>>6631976
how do I into heat?
I went from 'not too much black pepper it's too spicy' to 'I can eat a moderate amount of hot cheetos'
and I want to eat more tasty peppers
being white in culinary sense is a terrible thing

[Poorfag McGee No.6632434]

Ok guys, this was a great thread, but it's time to make way for the king.
>Crazy Jerry's Brain Damage
>Easy to recognize bottle
>Approx 13k scoville units, not retard hot, but about 4 times as hot as cholula, so a good heat.
>Ingredients
>Mandarin Oranges, Honey, Mango, Habanero Peppers, Distilled Vinegar, Water, Garlic, Chipotle Pepper, Sugar, and Spice.

[Anonymous No.6632466]

>>6630499
My fave for mild sauce. I like it better than Tapatio, although Tamazula is really good too.

[Anonymous No.6632493]

>>6632427

Best way to get use to spicy things is to expose yourself to them often but in moderation. Cooking with jalapenos is a good start. Then bump up to serranos and eventually habaneros. I like to jump head first when doing things so I bought a mess of habs and ate the pods daily. After awhile the burn didnt last as long. Just make sure if you try fresh pods for taste test purposes that you have something else in your stomach. Habs give me heartburn if I eat them on an empty stomach. Superhots with no food padding your stomach can give you really bad heartburn and serious cramping. If you want to go the sauce route I suggest getting something a bit out of your comfort zone like a hab sauce and using a bit on food. Once you get use to the sensation you can add a bit more over time. Hot peppers can give you a really nice endorphin rush. My favorite everyday pepper powder is the yellow moruga which is about 600k on the scoville. Its very tasty and goes well with chicken.

[Anonymous No.6632497]

>>6632426
No, no it is not.

[Anonymous No.6632505]

Tabasco is pretty good. Cholula is just a shitty knockoff of Tapatio and I have no idea why it always seems to be mentioned on this board.

[Anonymous No.6632533]

>>6630476
Nandos is good on burgers

[Anonymous No.6632543]

>>6625715
Getcha some of this: http://adoboloco.com/

[Anonymous No.6633229]

Nobody else here has any other preference in hot sauces than mainstream store bought shit?

[Anonymous No.6633233]

>>6630797
This anon knows his shit

[Anonymous No.6633243]

>>6630476
lol nados
Shit sucks

[Anonymous No.6633250]

I whipped up some sauce for a friend - 500mL chianti vinegar reduced by 50%, lime juice, shallots, salt, white pepper, cumin, and probably half a pound of scotch bonnets.

Did I overdo it?

[Anonymous No.6633262]

>>6630499
black is my favorite vinegar-based, mexican hot sauce. good taste

[Anonymous No.6633264]

>>6626006
>Chipotle Tabasco

My nig. try the Habanero one, it's fucking awesome

[Anonymous No.6633293]

>>6626006
I've gotten into the habit of putting Tabasco Chipotle on sharp cheddar cheese and crackers

Shit is delicious imo

[Anonymous No.6633323]

I fucking hate to be that guy but I really know a lot about peppers and hot sauces. If anyone is wanting to get into artisan sauces I can help. You want to get into flavorful peppers I can recommend.

[Anonymous No.6633330]

Got this the other week. Pretty hot.

[Anonymous No.6633333]

>>6633323
If I were to do an aji limon-yuzu sauce, could I convince Japanese restaurants to use it?

[Anonymous No.6633342]

>>6626006
best tabasco

[Anonymous No.6633369]

>>6633323
Should I ferment my peppers for my sauces or no?

[Anonymous No.6633370]

>>6630488
>>6630499
This basically covers the basics of what you need without being some kinda elitist saucelord.
Good variety of spice and flavor profile.

[Anonymous No.6633371]

>>6633333
In my opinion im honestly blown away with how close an Aji pepper can get to tasting like a citrus fruit. Your sauce sounds really good IMO. The Aji Pineapple is one of my favorite for taste but the limon is right up there. This is one of the strains of peppers that get me pumped for spicy to hit mainstream. Honestly the japanese or any asian country for that matter is more open to heat than the US. For someone who loves the heat like myself it takes a lot of searching to find worthwhile products. An asian market would be better to market towards if you are just starting out.

[Anonymous No.6633391]

>>6633369
Honestly fermenting of peppers is kind of a niche. Some people swear by it but as many sauces as I've tasted I can truthfully say the difference is minimal. Just make sure when you homebrew hot sauces that you add enough salt/vinegar/citrus to keep it shelf stable. I'm a classic flavor is best kind of guy when it comes to habs. Habanero and mango are top notch for flavor. Adding extra herbs or seasoning can make a simple recipe into something great. Just make sure you leave about a months time to let your sauce settle for optimal flavor.

[Anonymous No.6633406]

>>6633333
You could convince them of anything if you showed them those quints.

[Anonymous No.6633478]

>>6625741
A lot of people talk shit about franks but it has a taste I like. If I want a gum-numbing heat I'll just put a lot of Louisiana on it

[Anonymous No.6633488]

>>6626576
But anon, he might be onto something

[Anonymous No.6633512]

>>6633488
I think the part about using Bonnets is where he is onto something. Anytime someone uses a pepper not normally sold at chain grocery stores I support it. Peppers are an unexplored territory for most culinary connoisseurs.

[Anonymous No.6633602]

>>6630208
They already have clear hot sauce

[Anonymous No.6633686]

>>6627441
Total Insanity sauce? that might be the LEAST flavorful of all of the Dave's Sauces. Insane heat and no flavor = a useless sauce. At least there is more than just insane heat in the ghost pepper sauce.

But THIS is the superior Dave's Gourmet Sauce. Hurtin' Habanero. It has some heat, but isnt too hot, and has fantastic flavor. And none of that vinegary crap all these babbys like

[Anonymous No.6633693]

>>6633512
Are there any commercial brands that ferment the peppers instead of using vinegar?

[Anonymous No.6633701]

>>6630499
I keep a bottle next to my computer, at home and at work...

[Anonymous No.6633721]

Okay but what about this one?

[Anonymous No.6633736]

>>6633693
To be honest most big companies don't ferment. It is mostly people at home making their own sauces. If you are one of those people that really don't like the vinegar taste in hot sauce I highly recommend Tabanero. They use lime juice over heavy salt or vinegar.

[Anonymous No.6633745]

>>6633721

Love Tapatio. Not too spicy, but a nice smoky flavor.

[Anonymous No.6633754]

I can't do Mexican sauces. I really dislike the smokey flavor or whatever it is that makes it taste like ass.

[Anonymous No.6633755]

>>6631976
i hear this a lot, but i highly doubt people pop ghost peppers into their mouths so casually like with pickled jalapenos.

no youtube video of this ever

[Anonymous No.6633777]

>>6633755
I don't know how to address this post without sounding like a try hard but I've had the majority of the hottest peppers in the world. Carolina Reaper, Moruga Scorpion, Brain Strains, Bhuts, Naga, Butch T. It's really a matter of building tolerance. I have my own youtube but I'd never post it here but I have eaten 5 of the hottest in the world in a row.

[Anonymous No.6633806]

>>6632497
Yes, it is. It has chilies and vinegar, that's fucking hot sauce you idiot.

[Anonymous No.6633809]

>>6633721
Tastes like metal to me.

[Anonymous No.6633823]

>>6626006
this is the best tabasco by far its realy good

[Anonymous No.6633825]

>>6633721
A perfectly middle of the road hot sauce that most everyone can tolerate.

[Anonymous No.6633831]

>>6633333
holy shit quints!

[Anonymous No.6634126]

>>6633250
Did you hear him screaming in the night?

No?

Then...no.

[Anonymous No.6634130]

>>6633721
My favorite.

[Anonymous No.6634148]

Secret nectar of the gods.

Dubs checkem'

[Anonymous No.6634152]

>>6634148
agreed

[Anonymous No.6634155]

http://themalaproject.com/sourcing-lao-gan-ma-chinas-best-chili-oils-sauces/

China's most popular chili sauce. Sichuan pepper, black beans, tons of burnt chili.

Where were you when Sambal Olek lost the war in chili cooking sauces?

[Anonymous No.6635847]

>>6634126
>Anonymous
she's mexican and married to someone who is not living with me... probably took a swig and gave him a hummer.

[Anonymous No.6636186]

>>6630499
And cheap as hell, too. You can't afford not to buy it.

[Anonymous No.6636235]

Anyone ever had Tiger Sauce?

Cant be bothered with a pic on the celly, ive taken a break from my regular this month and am enjoying it a lot. Not completely sure it is traditional hot sauce tho. Its made by Try Me brand.

[Anonymous No.6636261]

>tabasco
superb vineragy taste with some stingy hot element to it.truly a time proven classic,not the best though.
>franks red hot
Watery shit hiccups.no heat.I put that shit on nothing
>luisiana "one drop does it" sauce
Not hot enough,but the taste/hotness ratio is damn good.A good sauce overall/
>luisiana "one drop does it,habanero"
Superb and pure habanero taste and hotness,cheap too!
truly a recommended sauce!
>Tabasco green (jalapeno)
0.00000% heat. But the high quality vinegar and the PURE jalapeno taste make this a EARNEST 9.5/10!


Ive had alot more hot sauces (including many sriracha sauces) but 2 lazy to post all the results.

[Anonymous No.6638395]

Anyone ever try this? Always hated Texas Pete, but I found this to be pretty solid. Still a bbit to viscous, but it would be nice if they replaced the original TP with this.

[Anonymous No.6638524]

>>6636261
>>6634148
>>6636261
Want to buy Louisiana, Melindas and Marie Sharps online for delivery to Australia but I can't. Fucking shit!

[Anonymous No.6638625]

>>6634148
It's not my favorite, but it seems like nobody knows about this sauce. Why the fuck is it so cheap? I've seen it for 99 fucking cents at Publix.

It's very vinegary, which I love, and it would be amazing if they could just kick up the heat a notch.

[Anonymous No.6638630]

anyone else like the taco bell hot sauce that they sell in those glass containers at the grocery store?

[Anonymous No.6638637]

>>6638625
>Why the fuck is it so cheap

Because it's mostly vinegar--which is cheap and contains relatively few peppers--which are more costly.

>>it would be amazing if they could just kick up the heat a notch.

Easily done: get a bottle of it, pour it into a jar of some sort. Add some cayenne powder, flakes, or some whole hot peppers (fresh or dried). Let steep for a while.

Or just spike the bottle with a drop or two of some very hot sauce.

[Anonymous No.6638642]

>>6626142
beer company makes hot sauce? sign me up

[Anonymous No.6638645]

>>6630476
Why don't they sell a cheeky sauce?

[Anonymous No.6638682]

What is it about hot sauce that makes people such cunts? I swear, their "fans" are subhuman. You got the purists, where you're a pussy if you don't get Blair's, and then you got the meme drinkers.

[Anonymous No.6638689]

>>6631031
I like it when making yakisoba. The sweetness complements the beef and sweet soy sauce.

[Anonymous No.6638694]

>>6638682
what are meme drinkers?

serious question

[Anonymous No.6638715]

For you boys that make your own: is there anyway to get the smooth consistency of a sifted sauce without losing the spice? Do I need a diesel powered blender or something.

[Anonymous No.6638722]

>>6634155
I always have this on hand.

[Anonymous No.6638726]

>>6638715

Blender should work no problem. The trick is to blend the sauce while it is still hot from you cooking it.

You could also grind the spices finer using a mortar & pestle.

Also cooking longer helps too.

[Anonymous No.6638729]

hot sauce noob here, which one should i get

[Anonymous No.6638733]

>>6638729
what are the differences bteween these sauces

[Anonymous No.6638734]

>>6626006
Well, with me adding to the number of people that think this is the best... looks like we have a winner nigs

[Anonymous No.6638737]

>>6638729
First off, avoid Sriracha if you have any taste at all.

[Anonymous No.6638740]

>>6638729
My 3 essentials:
Franks/Tabasco
Cholua/Tapatio
Sriracha

[Anonymous No.6638744]

>>6638733
>Frank's red hot
Very vinegary, not very hot.

>yellow label next to it
never seen or heard of that one.

>Tabasco
Like frank's but hotter.

>Nando's
Sweet & made with african peppers, hence the name.

>Sambal olek
not really a condiment but a chili paste used as a base for indonesian cooking

>sriracha
sweet garlic & chili sauce

>Cholula
A bit like Frank's or Tabasco. I think it has a better flavor since it's made with more than one kind of pepper. Hotter thank Frank's, not as hot as Tabasco. Good for mexican food.

>ABC
no idea

>hot chili sauce
no idea

>Stuff at the lower right
That's not really a table condiment either, but rather a base for cooking stir fries. Very useful if you are into Chinese cooking but useless as a general purpose hot sauce.

[Anonymous No.6638780]

>>6638744
Thanks!
What happens if i use a condiment like cholula/franks in cooking, like adding it to a sauce or a stir fry or something?

Why can't i use sambal ulek or chilli garlic sauce as a conndiment? are they too hot?

[Anonymous No.6638800]

>>6638780
>What happens if i use a condiment like cholula/franks in cooking, like adding it to a sauce or a stir fry or something?

I'm not sure why you'd want to. Those sauces contain a lot of vinegar so the instant they hit a hot pan you'll be dealing with hellacious fumes in the kitchen. There's also no flavor difference in cooking with them vs. adding them later, so just use them to season your finished dish.

>>Why can't i use sambal ulek or chilli garlic sauce as a conndiment?

You can, there's nothing stopping you, they're just not ideal for that purpose. Those "sauces" (if you can call them that) are very thick/chunky. They're not easily spread or dipped the way you might use most condiments. The chili garlic sauce has a very strong raw garlic flavor so I can't imagine most people would like to eat it without cooking it but hey, if you like it go for it.

>>are they too hot?
I have no idea what your heat tolerance is, but they are hotter than most condiment type hot sauces. I would think that the average person would indeed find them too hot to use as a condiment, but that would depend on the person.

[Anonymous No.6638826]

>>6638800
yeah soz i am a complete beginner. thx for all the info!

[Anonymous No.6638842]

>>6633701
.... why?

[Anonymous No.6638850]

>>6638842

I'm gonna take a stab at this:

I'm guessing he's an uncultured slob who eats at his computer as opposed to the dining table.

[Anonymous No.6638864]

>>6638850
Sure, I do that too sometimes. But I don't have any spices or sauces at my desk at all time.
It's not like food just appears, and if he doesn't have his sauce with him at that exact moment, he has to eat his food without any sauce.

Or does he drink it, in an effort to stay awake?
I remember seeing a interview with a kid during Dreamhack, who drank hot sauce instead of energy drinks.

[Anonymous No.6639148]

>>6630216
got 'em

[Anonymous No.6639371]

Love this one, quite sweet but it works really well. Their habanero one isn't bad either. So bummed the supermarket near my new place doesn't sell it.

[Anonymous No.6640006]

>>6638729
Tabasco, Nandos, and I don't have enough experience with the others to recommend

Nandos isn't that hot but it's tasty enough to go well with lots of things

[Anonymous No.6640013]

>>6638744
I'd add that franks is salty whereas tabasco is just vinegary, and that cholula has tomatos and garlic in, so it's more like a ketchup than the others

[Anonymous No.6640139]

>>6625715
Does anyone else in this thread have hemorrhoids? I put hot sauce on everything and I'm wondering if there is a correlation.

[Anonymous No.6640145]

>>6638729
tapatio

[Anonymous No.6640170]

Who makes a good and hot Buffalo sauce?

[Anonymous No.6640196]

>>6640170
semen

[Anonymous No.6641455]

>>6640139
Stop sitting while you poop and start squatting instead.
You'll get mad gainz and get rid of your hemorrhoids in one fell swoop

[Anonymous No.6641867]

>>6638694
Claiming that sriracha is the best hot sauce ever

Don't get me wrong, i love the stuff, but it's not a fucking godsend that it gets built up to be. It has some kick and flavor, and I can appreciate that, but there are people who parade it as if it's made out of pure viper or scorpion peppers.

tl;dr Sririacha attracts essentialist faggots who want to seem cool but don't actually know shit.

[Anonymous No.6641876]

>>6640170
Flavor and burn. For me, and by no means am I an expert in anyway, but what makes a great hot sauce, but buffalo in particular is the classic blend of flavor and heat. I imagine that you want the onset to be a spicy heated smokey flavor that you get with buffalo, but then a nice afterburn as your start to break it down.

[Anonymous No.6642151]

What is some good shit to put in my ramen?

[Anonymous No.6642177]

>>6642151
If you're talking about instant ramen, just splash it with sriracha. it's the only sauce with the MSG content to take that water into soup

[Anonymous No.6642309]

>>6630499
Those are litterally shit

[Anonymous No.6642322]

>>6633721
Pleasantly surprised. It's become one of my favorite sauces.

[Anonymous No.6642568]

>>6641867
>It has some kick
heh

[Anonymous No.6642622]

>>6642568
I'm sorry it doesn't live up to your expectations of spiciness, Mr "I drink straight capsaicin because I'm a Manly Man© and not a FAGGGGGGGG", but for those of us without chemical burns where our tongues used to be, it does, in fact, have some kick to it.

[Anonymous No.6643508]

>>6630499
that big ass one is like $1.99 too.

[Anonymous No.6643554]

>>6638682
Sriracha tastes like ass compared to actual sambals you find in South East Asia. It's considered a meme food on this board because Sriracha is hyped up to the point that even mainstream outlets like Subway featured a Sriracha sauce recently. Most people I know who claim to love hot sauce are only referring to Sriracha, and when I let them try an actual hot sauce, be it SE Asian or Mexican, they wince and say it's too hot or not sweet enough for their liking.

[Anonymous No.6643960]

>>6627441
>>6633686
How are those? Don't think I've ever posted on /ck/ before. Anyway, looking for a good sauce that packs a lot of heat, maybe within the 50-100k scoville range.

Pic-related, the original sauce packs a good amount of heat (a bit more than I'm comfortable with to be honest) but the taste itself is nothing spectacular. Any recommendations?