Hot

Discussion in 'Camp Cooking' started by Daud Barry, Sep 30, 2015.

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  1. Oct 19, 2015 #41

    Loyalist Dave

    Loyalist Dave

    Loyalist Dave

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    That's OK Alden..., you don't have to consume....you can be the designated driver at the next Tex/Mex Grits Festival!

    :grin:

    LD
     
  2. Oct 19, 2015 #42

    Pete G

    Pete G

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    I like the green Tabasco, but my favorite hot sauce for gumbo, et al is one named

    SCORNED WOMAN :redface: :redface: :redface: :redface:
     
  3. Oct 20, 2015 #43

    Alden

    Alden

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    Shouldn't that be "Woman Scorned"?
     
  4. Jan 14, 2020 #44

    Gun Tramp

    Gun Tramp

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    Hot sauce of red-ripe jalapenos, vinegar, and salt.
    Wash and remove the stem and it's base from mature red jalapenos. Roast on a grill over wood fire until quite blackened. Really, really black. Do not peel the peppers, the charred skin is purposely included in this recipe. Mash the now-soft whole peppers in a stainless steel pot and begin cooking, adding cider vinegar until an immersion blender can be used to puree. Bring to a simmer and cook for 1/2 hour, adding vinegar and pureeing to reach desired consistency. Salt by eye, judging by your now finished amount of sauce; I use plain canning salt. Scald the containers, lids, utensils, etc., just as if canning but still keep the finished product refrigerated. If one pries carefully (with an opener) all around the type of closure shown, the cap can be removed and replaced with the fingers many times with little mess; corks get dirty fast with reuse. Of course, this only applies if the contents aren't entirely consumed at one sitting. 008.JPG
     
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  5. Jan 15, 2020 #45

    toot

    toot

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    any one heard of STUPID HOT, OR LIQUID SMOKE ? they are both rocket fuel!!!, at both ends it they will produce 4 feet of flames at the back end and set your pants on fire!!! WOW!!
     
  6. Jan 15, 2020 #46

    toot

    toot

    toot

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    BTW, I rely like seeing those little red seeds in the COKE bottle!! where did you ever find the old/antique bottle capper? and find the bottling caps?
     
  7. Jan 15, 2020 #47

    appalichian hunter

    appalichian hunter

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    Texas Pete for me , for me it has less of a vinegar flavor and is rather mild compared to a lot of the fire brands out there.
     
  8. Jan 15, 2020 #48

    Gun Tramp

    Gun Tramp

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    toot, the seeds offer the clue that an adventure is at hand! The capper came from a second-hand store; new caps are available and affordable. A number of the extremely hot sauces achieve their heat level from added capsaicin. To me, the best tasting sauces list peppers, not vinegar, as the first ingredient.
     
  9. Jan 16, 2020 #49

    rp77469

    rp77469

    rp77469

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    Cappers and caps are available at any home brew store or online. Gatlinburg TN has a store downtown that sells nothing but hot sauce. They have a dozen or two open to try with a chip. They have several heavily fortified with capsaicin to the point one drop on a chip will numb your mouth and bring tears to your eyes for minutes. I mean, it is so hot as to be massively painful, and I go through a 12 ounce bottle of Tabasco every three weeks routinely. If you visit that store, my honest advice is to just watch other dummies try that specialty stuff and laugh.
     
  10. Jan 16, 2020 #50

    Nyckname

    Nyckname

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    There are hot sauce shops in New Orleans, too.

    (Also, to-go daiquiri places. Think a dozen alcoholic icee machines in a row.)
     
  11. Jan 17, 2020 #51

    toot

    toot

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    Gun Tramp,thank you for the advise. I will look for a hot Sause that has no vinegar in the contents. I drink FRANKE HOT SAUCE rite out of the bottle, and it is great on STUFFIES- STUFFED QUOHAUGS. HARD SHELLED CLAMS, with ground clam and bread stuffing inserted back into the shell. for those of you who were wondering what they were.
     
  12. Jan 17, 2020 #52

    Carbon 6

    Carbon 6

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    All bottled hot sauce is going to contain vinegar or lactic acid. and probably a lot of salt.
    Without it it would be a fresh salsa.
    Salt and some form of acid are needed to preserve the product and prevent food poisoning.
     
  13. Jan 17, 2020 #53

    Carbon 6

    Carbon 6

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    This is one of my favorites available at the grocer.

    upload_2020-1-17_8-58-10.jpeg
     
  14. Jan 17, 2020 #54

    Gun Tramp

    Gun Tramp

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    toot, drinking Frank's Red Hot Sauce right out of the bottle sounds fun. For a party, the one-gallon size at $11.28 might be a good choice.
     
  15. Jan 17, 2020 #55

    azmntman

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    Ass Blaster Bottle has a donkey in an outhouse with flames coming out all sides. Cute I thought, (it was believed to be a cartoon). We all doused the eggs and each took a bite and hic-cupped. Nobody could eat the eggs. We are NOT wienies (I order my Thai #4 and add a BUNCH of powder n red sauce). No longer believe it a cartoon but do wonder how they got the donkey in the out house??

    You eat this stuff you'll be using wasabi paste to try and save the tongue
     
  16. Jan 17, 2020 #56

    Eutycus

    Eutycus

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    I never understood the point of deadening your taste buds with something so hot you can't taste the food you're eating. Isn't it kind of an insult to the cook?
     
  17. Jan 17, 2020 #57

    Juice Jaws

    Juice Jaws

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    That's what I use
     
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  18. Jan 17, 2020 #58

    Juice Jaws

    Juice Jaws

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    HOT DAMN
     
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  19. Jan 17, 2020 #59

    Carbon 6

    Carbon 6

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    Good stuff. :thumb:
     
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  20. Jan 18, 2020 #60

    appalichian hunter

    appalichian hunter

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    Here's one for all, shot of cinnamon schnapps just short of the rim with a floater of Tabasco to the rim. Just like a old time fire ball hard candy
     
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