Hot sauce

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Agent Abe Caprine said:
I have a big wine bottle of Shark sriracha. Saving it for when I finish my Panich bottles. Only buy the Thai sriracha. Find the rooster kind to be really meh. The Thai kind has just the right amount of garlic.
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I don't know if you've always disliked it, or if you perceive a change in the recent years, but Huy Fong changed their recipe about 4 years ago because they got into a legal fight involving Huy Fong wanting money back for overpaying for a crop, and the supplier claiming Huy Fong breached the contract. Now their (former) pepper supplier, Underwood Ranches, makes their own sriracha which imo is pretty good. They sell it in some stores in California, and on their website.

Even before that, they started adding sugar to the recipe about 10 years ago from today. I bought a bottle of Underwood for a friend of mine, and she didn't notice it until now. She won't go back to Huy Fong, and said this is what their sriracha tasted like before it got popular.
 
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Mister Mint said:
Specifically it's Laoganma Spicy Chili Crisp and it's sold at most Walmarts it seems.
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I hate Lao Gan ma it has a weird metallic taste that I find unpleasant.

Agent Abe Caprine said:
I have a big wine bottle of Shark sriracha. Saving it for when I finish my Panich bottles. Only buy the Thai sriracha. Find the rooster kind to be really meh. The Thai kind has just the right amount of garlic.
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I recently purchased Three Mountains yellow Sriracha and I am addicted. It's perfect
 
Louisiana style lactobacillus ferment: 3 tbsps. of salt per quart, 6 per half gallon, plus distilled water. A month or two worth of fermentation.

Papaya-habanero sauce. Sweet and tangy.
Papayas.jpg Salty grated papaya.jpg Salty habaneros.jpg Salty papaya and habaneros.jpg Papaya habanero ferment.jpg

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Banana-Serrano-Reaper-Scorpion-Onion-Garlic hot sauce. The garlic was the only thing I didn't grow. Bananas are at the bottom of the jar.
Banana Serrano Reaper Scorpion ferment.jpg Lactobacillus flocs.jpg Lactobacillus flocs and two seeds.jpg
Banana Serrano Reaper Scorpion drained.jpg Brine.jpg

Banana Serrano Louisiana hot sauce.jpg Banana Serrano hot sauce bottled.jpg

Cayenne powder from some Long Cayenne plants.
LLLOOONNNGGG cayenne.jpg Cayenne flakes.jpg Cayenne powder.jpg

Yellow/green banana peppers I fermented back in September. I should've let them all fully ripen. The puck dropped that far because of how I cut them. Got a lot of seeds for upcoming seasons.
Banana peppers.jpg TF is that black stuff....jpg

Fermented banana peppers.jpg Fermented banana peppers2.jpg Fermented banana peppers3.jpg

I ended up with four gallons of hot sauce this year. It wasn't the highest yield because of the colder and wetter growing season, but I got a lot of tasty sauces, so I'm okay with it. I wasn't able to do a mango hot sauce because there weren't any decent Ataulfo mangos in my area. It's gonna be hot and dry this next growing season, hopefully record-breaking, so I'll have a better yield with less problems.

I had a lot more pictures of the jars, but they all had doxable reflections. I'll be more prescient of that in the future.
 
Doctor John B. Zyklon said:
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Blueberry Habanero. Fantastic.
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My go to.
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If you like frank's, try this. It's much better. More pepper flavor less vinegar forward.
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The cheap G.O.A.T. There is no reason to sully your palate with Cholula or Tapatios when this exists and is cheaper.
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Hot sauce from a sticker company. It's great, low on heat.
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Again, a surprisingly great sauce from an unexpected source. Not hot, just delicious.
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Sriracha is fantastic with cheese. However, you need to (imo) let it age so it's dark like this before it's ready to consume.

Hot take: Tobasco is fucking disgusting. The chipotle stuff is good, but it doesn't even taste like tobasco so it doesn't count.
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Hot takes

Tabasco is great on fries and cold pizza

Scorpion Tabasco is a fantastic hot sauce even if you think OG Tabasco is dogshit

Sriracha is a war crime.

It's surprisingly easy to ferment chillis and then make your own hot sauce, and very very satisfying to boot.
 
Did you know that you can use Texas Pete to shine brass? Makes you wonder what it's doing to your insides.
 
The only hot sauce I will ever use is Tabasco and its variants.
Everything else is made from shit.
I've had Laoganma in my youth because I'm a Chinaman but I haven't put that ccp dogshit on my food for years.
Ironically, my mother has also joined me in using Tabasco (my old man doesn't like hot sauces) because I showed her a video where a German lab tested a bottle of Laoganma and found about a dozen carcinogenics within it.
 
Fried-Rice12 said:
The only hot sauce I will ever use is Tabasco and its variants.
Everything else is made from shit.
I've had Laoganma in my youth because I'm a Chinaman but I haven't put that ccp dogshit on my food for years.
Ironically, my mother has also joined me in using Tabasco (my old man doesn't like hot sauces) because I showed her a video where a German lab tested a bottle of Laoganma and found about a dozen carcinogenics within it.
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Guess I'm going to be using the S&B Japanese Chili Crisp.

Unless it has the same problem...
 
Super Guido said:
Guess I'm going to be using the S&B Japanese Chili Crisp.

Unless it has the same problem...
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The ingredients seem fine.

Meanwhile, when I search up Laoganma . . .
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When I search up sulfur dioxide and sodium sulfite . . .
"Sulfur dioxide (SO2) is a gaseous air pollutant composed of sulfur and oxygen. SO2 forms when sulfur-containing fuel such as coal, petroleum oil, or diesel is burned"

"Sodium sulfite is a white odorless powder. Density 2.633 g / cm3. Moderately toxic. Sinks in water and dissolves slowly. Also transported as a heptahydrate Na2SO3.7H2O."

Safe to say, Laoganma has not reappeared in my Mother's kitchen since I showed her this 7 or 8 years ago.
It has now been replaced by Tabasco, Gochujang (Korean chili paste), and dried chili peppers.
 
Fried-Rice12 said:
Safe to say, Laoganma has not reappeared in my Mother's kitchen since I showed her this 7 or 8 years ago.
It has now been replaced by Tabasco, Gochujang (Korean chili paste), and dried chili peppers.
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You'll see both of those in almost any dried preserved fruits. I'd be a lot more worried about stuff like cadmium which is a heavy metal with no known safe quantity in food. I love Tabasco and Gochujang, not going to throw out the Laoganma I have but I might reconsider buying it again, although I'm not sure if other chili crisps are actually better.
 
AnOminous said:
You'll see both of those in almost any dried preserved fruits. I'd be a lot more worried about stuff like cadmium which is a heavy metal with no known safe quantity in food. I love Tabasco and Gochujang, not going to throw out the Laoganma I have but I might reconsider buying it again, although I'm not sure if other chili crisps are actually better.
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There's also the question if the Laoganma you have identifies it as export quality.
The ones that are for export are slightly better than the ones meant for the Chinese market but I still do not recommend buying them.
Below is the actual German article from their food safety organization (in German):

That said, food safety regulations are much stricter in the EU than many other places.
The bigger problem is actually not the stuff itself, but the packaging and whatever the sauce has been exposed to during manufacturing.
 
Doctor John B. Zyklon said:
I just don't consume anything produced by chinks. Have you seen their factories? Any engineer washes a new product that you cook with like an ocd whore due to the conditions.
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As a Chinaman, I wholeheartedly agree on this point.
The exception is foodstuff produced in Taiwan because the country actually has food and safety regulations that are enforced.
Almost all of the processed/packaged Chinese foods I get are all "Made in Taiwan".
 
Fried-Rice12 said:
As a Chinaman, I wholeheartedly agree on this point.
The exception is foodstuff produced in Taiwan because the country actually has food and safety regulations that are enforced.
Almost all of the processed/packaged Chinese foods I get are all "Made in Taiwan".
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I enjoy shopping at the local china-market type place; but I will never buy anything produced in china. Taiwan I'm fine with; though perhaps I should look into that more but my understanding is that of your own.
 
Fried-Rice12 said:
The exception is foodstuff produced in Taiwan because the country actually has food and safety regulations that are enforced.
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I try to avoid PRC-produced products, but it's so hard to find certain items -- dried fungus, pickles, duo jiao -- that aren't exported from the mainland. I know Prop 65 warnings are basically meaningless, but this is one case where they do kinda make me second-guess my purchasing decisions.
 
Bibendum said:
I try to avoid PRC-produced products, but it's so hard to find certain items -- dried fungus, pickles, duo jiao -- that aren't exported from the mainland. I know Prop 65 warnings are basically meaningless, but this is one case where they do kinda make me second-guess my purchasing decisions.
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I am not sure if you have heard of the brand, but Kimlan is my go-to in terms of pickled vegetables. Nothing beats their chili bamboo shoot or pickled cucumbers when I have a bowl of white rice congee.
As for duo jiao and dried black fungus it is much more difficult but my mother has a number of acceptable brands that she buys.
 
A few days ago, I learned that "Tabasco" is the word used for all hot sauces in this area, even though everyone eats Frank's. I asked a lady at church to pick me up some Tobasco from the store since she was making a run, and she said "What brand?" Like, what do you mean, what brand, I just gave you the brand. Then she came back with Frank's. Ohio people are weird.
 
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