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/ck/ - Food & Cooking

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Anonymous Mon Mar 27 05:58:35 2017 No.8736451 [Reply] [Original]

what are some sauces like Tabasco but better

>>	Anonymous Mon Mar 27 06:05:45 2017 No.8736472 >>8736451 the one you make yourself

>>	Anonymous Mon Mar 27 06:32:03 2017 No.8736508 File: 422 KB, 960x544, BE108E85-BE96-471D-A7ED-32CE8B178655-1013-00000159DF110829.jpg [View same] [iqdb] [saucenao] [google] >>8736451

>>	Anonymous Mon Mar 27 06:37:38 2017 No.8736526 >>8736451 'cha

>>	Anonymous Mon Mar 27 06:38:22 2017 No.8736527 >>8736472 how do I into >>8736508 delet >>8736526 trash

>>	Anonymous Mon Mar 27 06:42:54 2017 No.8736534 File: 134 KB, 768x1024, IMG_0424_1024x1024.jpg [View same] [iqdb] [saucenao] [google] >>8736451 god tier.

>>	Anonymous Mon Mar 27 07:06:31 2017 No.8736569 >>8736534 It's obviously made for the American market because in New Zealand chilli has 2 L's and we don't have oz

>>	Anonymous Mon Mar 27 07:18:21 2017 No.8736583 File: 64 KB, 500x500, luiziana.jpg [View same] [iqdb] [saucenao] [google] >>8736451 louisiana gold is literally tabasco but with less vinegar and more peppers aka tabasco but better

>>	Anonymous Mon Mar 27 14:05:22 2017 No.8737580 >>8736451 habanero tabasco

>>	Anonymous Mon Mar 27 14:22:45 2017 No.8737686 File: 40 KB, 300x400, valentina-mexican-hot-sauce-1.jpg [View same] [iqdb] [saucenao] [google] >>8736451 Cheap as dirt, has a richer and more complex flavor. A kind of smokeyness to it that tempers the heat very well.

>>	Anonymous Mon Mar 27 14:50:12 2017 No.8737808 >>8736451 More Tabasco.

>>	Anonymous Mon Mar 27 14:51:08 2017 No.8737815 >>8736451 /mlp/ ruined Tabasco for me.

>>	Anonymous Mon Mar 27 14:55:40 2017 No.8737836 >>8736451 Louisiana

>>	Anonymous Mon Mar 27 14:56:36 2017 No.8737839 >>8736569 >we don't have oz Yeah, that's one country over.

>>	Anonymous Mon Mar 27 14:57:14 2017 No.8737846 File: 36 KB, 262x748, mr saucy ghost.jpg [View same] [iqdb] [saucenao] [google] >>8736451 Crystal is the other major Louisiana hot sauce. It is basically Tabasco but with smoother vinegar, less harsh. Mr. Saucy Ghost is similar but much hotter.

>>	Anonymous Mon Mar 27 14:59:24 2017 No.8737853 File: 44 KB, 900x900, 253063.jpg [View same] [iqdb] [saucenao] [google] >>8737846 >Crystal is the other major Louisiana hot sauce You're forgetting the best Louisiana hot sauce, Louisiana. Also, I'm pretty sure Frank's is made in Louisiana, too.

>>	Anonymous Mon Mar 27 15:10:13 2017 No.8737901 >>8737846 >They have to point out they are gluten and wheat free. Are they just trying to market to hipsters or does nobody realize vinegar and chilies and water do in fact lack gluten and wheat?

>>	Anonymous Mon Mar 27 15:18:27 2017 No.8737941 >>8737901 The average retard doesn't even know what gluten is. You can tell this by the number of people who use the word "glutens" unironically.

>>	Anonymous Mon Mar 27 15:24:06 2017 No.8737960 File: 104 KB, 1491x797, cleanse.jpg [View same] [iqdb] [saucenao] [google] >>8737941 Calories, that's a gluten. Fat, that's a gluten.

>>	Anonymous Mon Mar 27 15:25:46 2017 No.8737967 >>8737960 Breathing, that's a gluten.

>>	Anonymous Mon Mar 27 15:27:38 2017 No.8737977 >>8737960 Watching those boring kikes is the source of all the gluten

>>	Anonymous Mon Mar 27 15:28:45 2017 No.8737983 File: 141 KB, 735x735, preview-habanero.jpg [View same] [iqdb] [saucenao] [google] Habanero Tabasco is 10/10 for my tastes.

>>	Anonymous Mon Mar 27 16:23:56 2017 No.8738229 >>8737815 wat?

>>	Anonymous Mon Mar 27 16:26:50 2017 No.8738240 >>8736451 I can't stand vinegar based hot sauces, it's like they always use the cheapest, nastiest vinegar they can get. but I am ok with homemade ones that use a decent vinegar

>>	Anonymous Mon Mar 27 17:50:43 2017 No.8738495 File: 98 KB, 450x450, Fuzzys-Hot-Sauce.png [View same] [iqdb] [saucenao] [google] Just had this stuff yesterday for the first time. Slightly hotter than Tabasco, but similar. Better pepper flavor overall and no bitter taste.

>>	Anonymous Mon Mar 27 17:59:54 2017 No.8738522 File: 61 KB, 300x200, Downssyndromeboy300x200.jpg [View same] [iqdb] [saucenao] [google] >>8737839 True

>>	Anonymous Mon Mar 27 18:23:12 2017 No.8738620 Marie Sharpe's sort of has the Tabasco-y vinegar flavor.

>>	Anonymous Mon Mar 27 20:23:00 2017 No.8739018 >>8736527 Grind up a bunch of chili peppers. Mix 'em with vinegar, garlic, and salt. Let it age for a few weeks/months.

>>	Anonymous Mon Mar 27 20:44:49 2017 No.8739127 >>8737846 >>8737853 I bought Crystal and Louisiana Habanero. What am in for?

>>	Anonymous Mon Mar 27 22:27:39 2017 No.8739531 What do you even put this stuff on besides eggs and potatoes

>>	Anonymous Mon Mar 27 22:32:27 2017 No.8739557 File: 232 KB, 1460x565, chili_garlic_perfect_breakfast_sandwich.jpg [View same] [iqdb] [saucenao] [google] >>8739531 >He hasn't had a breakfast sandwich with hot sauce I'm so sorry for how your life has been so far.

>>	Anonymous Mon Mar 27 22:49:49 2017 No.8739639 >>8739557 What sauces do you like to use?

>>	Anonymous Mon Mar 27 22:52:57 2017 No.8739654 >>8739639 >>8737983 , El Yucateco, and Sriracha.

>>	Anonymous Mon Mar 27 23:10:20 2017 No.8739713 File: 18 KB, 480x452, 1490039029926.jpg [View same] [iqdb] [saucenao] [google] >>8739654 Thanks I will try this out tomorrow morning. Made a breakfast sandwich for breakfast today and it came out great but now I'm looking forward to spicing it up.

>>	Anonymous Mon Mar 27 23:19:27 2017 No.8739744 >>8739531 pasta, soup, pizza etc

>>	Anonymous Tue Mar 28 00:04:49 2017 No.8739950 >>8738229 Google Tabasco Pony.

Anonymous Tue Mar 28 02:06:37 2017 No.8740406

>>8736472
Fellow experimenter here. I've been dissatisfied with store bought, overall. There are basic categories, it seems. First is vinegar-salt then a dash of heat (all Tabasco based sauces). Then you have the enchilada type sauce (Ortega/Taco Bell consistency, but still not that hot). Then upscale sauce that isn't worth paying 13 bucks for a tiny baby-ass bottle of stuff that was over hyped in the first place.

Then throw in the Asian side. Sriracha....garlic blasts, then salt, then heat...but with the consistency that you want. Sambal Oelek--almost perfect, but needs to be pureed a bit and have heat added....and on the flip, you can experiment with salsas...great consistency, but again--leads with onion, garlic, salt...and eventually heat.

So my personal mix is this: Sambal oelek and Ortega mix as a base. If you're going for more of a salsa then either add a hot salsa or canned diced tomatoes. But the key for me has been pureed Serrano peppers with a shit ton of cayenne powder. Mix up, and you finally have that ketchup-like, super hot sauce that doesn't emphasize vinegar and salt first....for fucks sake....

>>	Anonymous Tue Mar 28 02:42:57 2017 No.8740523 >>8740406 vinegar is based though

>>	Anonymous Tue Mar 28 02:47:52 2017 No.8740537 >>8740406 >sambal It's nice people are finally catching on to how fucking good this sauce is. My grandpa used to eat it with a spoon.

Anonymous Tue Mar 28 03:19:56 2017 No.8740634

>>8740523
Vinegar is...overused at best--to me--and not the right base, at least. Ketchup at most basic; add vinegar to taste? But then have some corn starch handy or else we're back to vinegar salt water again....base first, heat second, spices last...for me at least. In that order, thick base (you name it) pureed serrano and cayenne ...aaah not much else.

>>	Anonymous Tue Mar 28 06:17:31 2017 No.8740939 >>8736451 Just find the next asia shop near you and try their stuff, they likely have something way better.

>>	Anonymous Tue Mar 28 16:17:36 2017 No.8742496 >>8740939 This. I got a 2lb bag of freshly ripened Thai chilis for like $2.50 USD and chili oil for $1.50. It's all actually hot unlike most of what I get at the store, even in the ethnic aisles.

>>	Anonymous Tue Mar 28 16:18:41 2017 No.8742500 >>8740634 I find it confusing that you tell us to avoid a vinegar base, then recommend ketchup which contains a lot of vinegar.

>>	Anonymous Tue Mar 28 16:20:38 2017 No.8742510 If you want to go Chinese, make your own: https://www.youtube.com/watch?v=gdA4dClxX-0 This and ginger-scallion sauce are the best condiments.

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