Posted on 06/16/2008 10:16:37 AM PDT by Sonny M
I'm getting some hot sauces shipped to me over the next couple of days, and wanted to get some opinions from folks who have either tried them or in some ways experienced them.
One set I'm getting is from Dave's Gourmet, i.e. the guy who created the "Insanity sauce" and the "ultimate insanity sauce". The batch I'm getting is the spicy 6 pack which is Roasted Pepper & Chipotle Sauce, Roasted Garlic Hot Sauce, Scotch Bonnet Sauce, Insanity Sauce, Cool Cayenne Sauce and Hurtin Jalapeno Sauce.
Has anyone here ever tried any of these sauces and does anyone have an opinion on their quality, taste, flavor and heat?
The other batch that I am getting is from Blairs.
From them I am getting the "super 6 pack" which is the Death sauce, the Muerte sauce, the After Death sauce, the Jalapeno Death sauce, the Sweet Death sauce And the Sudden Death sauce and also, I'm getting the soon to be discontinued Jersey death sauce.
I'm aware that buying products that imply impending doom or shortening of life, may not be the best consumer decision.
Has anyone tried the Blair hot sauces, and have any opinions on them, either on their flavor, or heat or anything?
Thats the original Red, Chipotle, Green, Habanero, Garlic and the new sweet and spicy sauce.
Its low heat and pretty safe, anyone have opinions on the Tabasco line of sauces?
All of the Tabasco sauces are great. The chipotle sauce is an excellent addition to a pot of chili. The garlic sauce is my favorite for beans and peas.
Dave’s insanity 2 is horseradish based. Great for slow roasting a big chunk of cow or deer.
No one hot sauce is good for everything. For Buffalo wing sauce, Frank’s is the only way to go. For clean heat, Original Tabasco is best in my opinion.
My favorite sauce is one my daughter eats on crackers, Cholula. http://www.cholula.com/
The one you want to avoid is called "Frank's Red Hot". No kick whatsoever. I've tasted better catsups.
The original Lingham’s is the best chili sauce I’ve ever tried. it is more of an “Oriental” flavor, but it is awesome:
http://www.pugsly.com/Lingham.html
The reason I ask is because I've tried Dave's Insanity and I would never put something that hot on food. All of those Insanity and Ten-Alarm type sauces have always struck me as more of a novelty than anything people really use to put on food.
My favorite hot sauce (actually more of a paste) in the world is Thai Sriracha.
I also use tons of Crystal hot sauce from Louisiana. Tabasco Garlic hot sauce is also very good.
“The one you want to avoid is called “Frank’s Red Hot”. No kick whatsoever. I’ve tasted better catsups.”
As somebody else said, I think Frank’s is perfect for buffalo wings. I would not, however, use it in chili or anything similar.
Frank’s is great - as a buffalo sauce. I use it to make buffalo chicken sandwiches and salad. It doesn’t have great heat but it has that vinegar kick to it.
I generally steer away from sauces that make a big deal of how hot they supposedly are. Hot is not a flavor.
I do like nam prik taa daeng [Thai “red eye” chili paste], but cannot recommend a brand, as the stuff Mrs. Flash gets comes in a plain brown wrapper.
Nam prik mang da is pretty good too, if you don’t mind eating ground up cockroaches.
My favorites:
Arizona Gunslinger Red Jalapeno Sauce
Marie Sharp’s Habanero Pepper Sauce
Trinidad Habanero Pepper Sauce- Mild
Marie’s is the hottest of the three, but I like these for their flavor, rather than because they are hot.
One I have wanted to try and haven’t be able to locate is “Mrs Tull’s Homemade Hot Sauce” (Barbados).
Insanity sauce is a Habanero reduction sauce. It was designed for manufactuers and 1/8 of a teaspon will put you on the floor.
The winner year after year is Frank’s Hot Sauce.
For example, If I eat Chinese, I go for the Szechuan items on the menu and tell them I want "authentic" and not "Americanized" Szechuan. The Chinese all seem to know what I mean.
I agree with HAL9000 in post 3. Tobasco is really the best and has quite a variety of flavors.
http://www.tabasco.com/main.cfm
We called it The Rooster! Tacos, burgers, beans, salads, ANYTHING! It's a great flavor addition!
Sri Racha for thai-style omelet
Crystal for every day use — not so hot, so you can apply it liberally.
Tabasco for oysters and clam chowder
Tapatio or Salsa Huichol (not easy to find) for pork.
Homemade prik nam pla [thai “rat sh*t” chilles and fish sauce] for yellow curry. Homemade prik nam som [jalapenos and white vinegar] for rice soup.
I don’t know why the Wikipedia article said that Huy Fong trademarked Sri Racha in the US. Sri Racha is a town, and generally you cannot trademark geographic names. Shark Brand from Cholburi province, where the town of Sri Rachais located, is sold in the US as Sri Racha sauce. It’s orange rather than red, and less goopy than the Huy Fong stuff.
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