Posted on 03/01/2021 8:33:32 AM PST by mylife
I never tried Squid brand. We use Red Boat.
I love XO sauce but I have a bad allergy to the scallop extract in it.
Grace is a brand full of treasures. D&G also. A small glass bottle of D&G “Ting” Grapefruit Soda makes a perfect finish to a meal.
Great find! Thanks for posting. Lots of new things to try.
Too bad there aren’t favorite recipes to go along with the sauces.
I’ll bet these sauces really help make days-old road kill more palatable.
“I also prefer Tamari sauce to Soy sauce. (Tamari is only soy, no fermented wheat.) Kroger’s “Simple Truth” lime has an organic one.”
Same here. I’m also big on oyster sauce. I use that when I am cooking chicken or beef in the wok.
One spice I have been using a lot is smoked paprika. That adds another dimension to rubs.
I want to try Blair's hot sauce some time. It's said to REALLY ignite the GI tract.
I use Tony Chachere’s on almost everything.
And Rufus Teague barbecue sause is to die for.
I added some diced garlic, a bit of red wine and some chopped basil. It reminded me of eating in a mom and pop Italian place where the servings are huge and at first thought it's, "Nice, there will be enough leftover to take home for lunch tomorrow" but it is so damn good you end up eating the whole thing. Try it if you can find it.
We always have Vegeta seasoning in the cupboard. Used mostly for chicken and a must to add to homemade chicken soup.
My father literally had Crystal every day of his life for many decades. A little too hot for me, but a good sauce. I use it to make hot wings
I’ll bet these sauces really help make days-old road kill more palatable.
Much preferred over Tabasco.
All kinds of good stuff out there..Jamaican jerk sauce, Thai peanut sauce, chipotle street sauce, Japanese horseradish, Tobasco, curry ketchup etc.
I was just in our local Publix supermarket and stood at the condiments shelf and just wondered at the variety and range of seasonings that we had available to us. We tend to forget how expansive and changing our grocery and dining selections have become when compared to past decades.
It must have been about 10 years back when my late father, a man of cast iron stomach in terms of hot/spicy foods, asked me to get him a bottle of Sriracha sauce. So I checked Amazon and got him a bottle on the way. The VERY NEXT DAY, we were shopping in his Publix and, to my disbelieving eyes, there was that sauce on the shelf and CHEAPER than Amazon!
When people talk about socialism, you don’t find this marketing & enterprise in that system. I have visited such countries, incentive is killed!
A few years back, I was in a diner having dinner with my kids. I ordered a steak meal and A1 sauce. The waitress says they’re out of A1.
So I asked for a side sample of barbecue sauce, a lemon , some vinegar, and some Tabasco. “All we have is malt vinegar”. Even better.
So I cut up the lemon, put the pulp into my mix, added hot sauce & vinegar, some salt ... All to my own taste. It was perfect. The freshness of the lemon made the whole sauce taste fresh. It was as peppery as I wanted. Yummy.
The waitress was intrigued. So I cut off a slice of my steak and put it on an unused spoon, let her sample it. Her eyes lit up.
Try Three Crabs sometime.
L
Cholula works for me.
It doesn’t have the sometimes harsh burn that regular tabasco sauce has.
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