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Can't think of a burger topping that is as good and quick to prepare.

/mmm

If the breakfast cereal you're speaking of is grits, hell yeah.

A big bowl of grits with a couple of over-easy eggs and crisp-fried bacon crumbled into it topped with a big dollop of Cholula and mixed all together - that's good eatin'!

Quit eating food that tastes like shiat and you won't need the stuff.

Tabasco sauce.

I won't eat eggs without it. Also gives red sauce a nice zing for pasta.

Mishno: If the breakfast cereal you're speaking of is grits, hell yeah.

A big bowl of grits with a couple of over-easy eggs and crisp-fried bacon crumbled into it topped with a big dollop of Cholula and mixed all together - that's good eatin'!

Damn. Gonna try that. Sounds awesome. Going grocery shopping tomorrow. U just added a few items to my list

hot sauce or other condiments are fine to add flavor to bland foods....they rarely "make" a food themselves...if they do, your food sucks.

/yes, this applies to steak sauce...especially.

Love this stuff. Have all 3 depending on the mood/food.

Jake Havechek: Tabasco sauce.

I won't eat eggs without it. Also gives red sauce a nice zing for pasta.

Eggs are one of the few foods I do put hot sauce on liberally...i'll admit that...

to me, eggs are just bland as hell without something added...cheese, chopped onions, peppers, bacon, some hot sauce. just plain ol' scrambled eggs do nuttin' for me.

Scooty_Puff_Sr: Quit eating food that tastes like shiat and you won't need the stuff.

You sir, are bland.

I love Sriracha on burgers, pizza, you name it.

However, if I am in the mood for something that's a little sweet, Mae Ploy does the trick.

If you show something on TV, 1 million tards will do it and say they always have.

CSB...we were skiing in Pagosa Springs, Colorado, and they usually have some damn fine salsas in Colorado. Not this particular grocery store, tho.
So I perused the shelves and found, to my relief, a fine salsa made 1500 miles back home in Buda, TX.

/nuff said

I love Tabasco sauce. Yes, I know that it's crap compared to the stuff that you buy that I'm sure I've never heard of and is made in some hippie's bathtub using obscure peppers that are only grown in the remote corner of a dessert island and hand picked by native tribesmen in the light of the full moon, but I don't care. I still love it.

came for the sriracha. left satisfied.

/ you can tell the good-cheap louisiana restaurants from the great ones by the hotsauces on the table. a shiaty one has only tabasco. a good one has a mix of tabasco, crystal, louisiana, maybe a couple mexican hotsauces, and maybe something that references LSU. a great one has an army of hotsauces you've never heard of, perhaps a homemade hotsauce, but most importantly, sriracha. even the old cajuns recognize the value of sriracha.
// a good hotsauce is one that does not overwhelm the food. it should supplement the flavor, not dominate.

Naga Jolokia peppers, Cayenne powder, Cumin Powder, Fresh Chopped Basil, Oregano, Pulped Onion (Ilike Red), Pulped roasted Garlic, A *bit* of sea salt.

Masticate in oil (or clarified butter) covered, dark and cool for 30 days, and put on EVERYTHING!

Just left the US for a 2 year assignment in Europe. Brought Sriracha, Cholula, and the Texas Pete hot vinegar that has the little yellow peppers in the jar. I hope to make it last until my first trip back / first guest arrives.

/Sriracha and kethcup on scrambled eggs!

Mac and Cheese is also a good base for hot sauce enhancement

mod3072: I love Tabasco sauce. Yes, I know that it's crap compared to the stuff that you buy that I'm sure I've never heard of and is made in some hippie's bathtub using obscure peppers that are only grown in the remote corner of a dessert desert island and hand picked by native tribesmen in the light of the full moon, but I don't care. I still love it.

FTFM, although a dessert island does sound pretty awesome.

Fano: [www.foodiggity.com image 590x412]

I use sriracha instead of milk on my Fruity Pebbles.

That pic is pure awesome. The minute I saw it at theoatmeal.com, I made it my wallpaper.

Chipotle corn salsa is so good but not spicy enough like the red. A few shakes of this makes my burrito bowl perfecto!

brightcrazystar: Naga Jolokia peppers, Cayenne powder, Cumin Powder, Fresh Chopped Basil, Oregano, Pulped Onion (Ilike Red), Pulped roasted Garlic, A *bit* of sea salt.

Masticate in oil (or clarified butter) covered, dark and cool for 30 days, and put on EVERYTHING!

chew in oil?

quakesteak: Just left the US for a 2 year assignment in Europe. Brought Sriracha, Cholula, and the Texas Pete hot vinegar that has the little yellow peppers in the jar. I hope to make it last until my first trip back / first guest arrives.

/Sriracha and kethcup on scrambled eggs!

I love the Texas Pete Honey Mustard...

Anderson's Pooper: Mac and Cheese is also a good base for hot sauce enhancement


I agree completely. I can't eat my Mac & Cheese without a good dose of hot sauce.

mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

jfivealive: mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

peppers, onion, garlic vinegar, water, a big of brown sugar...

in the right proportions, can make some wicked sauce.

Cholula on crispy hash browns and over easy eggs. mmmmmmmm...

I use sriracha in soups. I also works great when I make spicy beef jerky.

Anyone else in Europe notice the sudden switch over in stores from the Cock Siriracha sauce to "Flying Goose Bland"?

I can't find the normal stuff anywhere, and Goose just doesn't cut it.

mod3072: I love Tabasco sauce. Yes, I know that it's crap compared to the stuff that you buy that I'm sure I've never heard of and is made in some hippie's bathtub using obscure peppers that are only grown in the remote corner of a dessert island and hand picked by native tribesmen in the light of the full moon, but I don't care. I still love it.

This.

except for me it's Frank's Red Hot



/wouldn't be Buffalo wings without it

The best hot sauces out there.

Period.

Miss Sharps is practically the patron saint of Belize.

t3knomanser

\schattenteufel: I can't eat my Mac & Cheese without a good dose of hot sauce

You should use a better cheese. A really sharp cheddar is better than hot sauce.

When I make the real stuff I definitelty use good cheese and ususally dice a jalapeno or two in it. When the kids make the boxed crap then it's time to break out the sauce.

jfivealive: mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

How's this?

Hoisin Barbecue Sauce

Haven't tried it myself, but I saw it the other day and recalled it when I saw your post. Sounds good, at least.

* Miss Sharp*

Dammit.

Again ... her sauces have actual flavour. Not like Blair's, which are just an exercise in pepper-based masochism.

Teknowaffle: Anyone else in Europe notice the sudden switch over in stores from the Cock Siriracha sauce to "Flying Goose Bland"?

I can't find the normal stuff anywhere, and Goose just doesn't cut it.

Yeah, I noticed that, and I really don't like the flavor of the flying goose anywhere near as much.

/never thought I would say this, but I want some cock sauce

ihatedumbpeople: jfivealive: mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

peppers, onion, garlic vinegar, water, a big of brown sugar...

in the right proportions, can make some wicked sauce.

I can make my own sauce I guess, but I'd really prefer not to. If its just mixing a couple sauces, that's fine, but sauces and dressings have never really been my thing.

t3knomanser: I've used a combination of hoisin, ponzu and sriracha to great effect.

Now that is something I'll be trying, thanks!

Like hot sauce, not so much the vinegar that is in many of them. Happy to have found Sriracha and similar non-vinegar based confections.

Now if we can just get the restaurants that have four year old bottles of Tabasco with the crust of some hobo's scrambled eggs on the lid to ditch that crap and put out some good stuff... that would be great

SHUT UP AND TAKE MY MONEY ... to the company that figures out how to make it without vinegar. farking hate vinegar.

I usually make my own. Habaneros (and most chilis) will go through a garlic press very nicely and in the mean time get pulverized so you don't have huge chunks.

I made my own pasta salad dressing a few weeks ago. 3 habs. 4 cloves of garlic. 1 C Italian dressing. Simmer it for a few seconds and then turn to low for a while.

No vinegar taste and all the heat!

/No really. Make some oil based sauces.

jfivealive: mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

Tonkatsu sauce. Best stuff in the world on grilled salmon. It's not at all hot, more of a sweet, soy flavor.

McManus_brothers: jfivealive: mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

How's this?

Hoisin Barbecue Sauce

Haven't tried it myself, but I saw it the other day and recalled it when I saw your post. Sounds good, at least.

That sounds fantastic, especially since I have all those ingredients on hand szechuan peppercorns and the five spice powder. I would have to make way more then 2 cups tho, maybe a gallon. Should keep for a few weeks I assume, could always freeze it.

Thanks for the suggestion!

Maud Dib: CSB...we were skiing in Pagosa Springs, Colorado, and they usually have some damn fine salsas in Colorado. Not this particular grocery store, tho.
So I perused the shelves and found, to my relief, a fine salsa made 1500 miles back home in Buda, TX.

[jardinefoods.elsstore.com image 175x250]

although this is a hotsauce thread, not salsa,

if you're in Texas, you have to try:



/ i think, last time i got it was like 5 years ago when I lived in austin. the packaging looks different, so i hope it's the same stuff.

// I have never liked salsa from any state as much as I've liked salsa in texas. new mexico is bland, colorado is overwrought, and california thinks sugar and cider need to go in there. good sasla needs no goofiness. just fresh ingredients. the only preservatives should be citrus and salt. not to mention, peppers (if they are a preservative... i don't really know)

jfivealive: ihatedumbpeople: jfivealive: mmmm sriracha

Love hot sauce threads, always find something new to try. What I'd really like to find is a good spicy asian like barbecue sauce. Almost like hoisin sauce, but not quite so thick, and with some kick. Any ideas?

I'm trying to come up with a kind of asian style pulled pork sandwich for the cookout this year. I have perfected the rub for the pork shoulder as well as the right combination when smoking it, but I have not quite nailed down the sauce I would simmer it in. Topped with asian slaw it would be fantastic if I could just find the right sauce!

peppers, onion, garlic vinegar, water, a big of brown sugar...

in the right proportions, can make some wicked sauce.

I can make my own sauce I guess, but I'd really prefer not to. If its just mixing a couple sauces, that's fine, but sauces and dressings have never really been my thing.

t3knomanser: I've used a combination of hoisin, ponzu and sriracha to great effect.

Now that is something I'll be trying, thanks!

Yeah, i'll experiment a bit here and there with leftover peppers, a bit of onion, minced/sauteed garlic...add some vinegar (white, apple cider, rice wine vinegar..), various things, just to try and find something that works. I've found a few good marinades that way too.