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Registered
Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,285
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100,000 Scoville units
That's what Hotter than El's Love burns is supposed to have. The little I know about hot sauce, there's no real rhyme or reason to measuring and can change from batch to batch. What I do know is it's seriously hot and tastes great. Made a Thai curry tonight and sprinkled some on liberally. It's hot. But damn good. And slightly painful.
What's your favorite? Love Burns Hot Sauce | Hotter Than El ![]()
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Tru6 Restoration & Design |
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Registered
Join Date: Apr 2005
Location: outta here
Posts: 53,081
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I generally like habanero-based sauces, mostly for the flavor profile. I don’t use much of the hotter stuff, like ghost pepper sauces.
99% of the spice level when I cook comes from actual peppers put into the dish. That’s especially true for Thai recipes, I would never use hot sauce in that. It’s the wrong flavor profile and, if you make something like a green curry correctly, it’s insanely hot just from the pepper content. Although the Thais have a chili sauce that they use as a condiment, it’s not especially hot but it’s and essential ingredient of Thai fried rice. So I make that occasionally. |
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My other ride is a C-130J
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1975 911 Targa S 3.0 2000 911 Carrera Cab 2005 Cayenne Titanium Metallic 2022 Mercedes-Benz E450 Coupé 2020 Mercedes-Benz E350 2006 ACG Hummer Previously Owned Art from Stuttgart 2000 Boxster -1983 911 SC Cab -1984 944 N/A |
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 55,874
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I don't buy a lot of hot sauce. I like hot foods, but most of the time when I make something spicy, I add cayenne powder, chipotle powder, or something like that.
I assume you're aware of "Hot Ones". It makes me want to do my own at home. Gordon Ramsey starts out strong but ends like a little girl. Matt Damon kills it. Mila Kunis does a pretty good job too.
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa ![]() |
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Information Overloader
Join Date: Mar 2003
Location: NW Lower Michigan
Posts: 29,361
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At some point, ya gotta admit hot sauce is simply acid in a tiny ketchup bottle.
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Registered
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Quote:
I'm going to try some hatch green chile next before the season ends. Never had a bad ferment (knocks head on wood). I follow the "fresh brine every time" but I do currently have a jar of used lacto/hot brine that I think is just begging for turnips/daikons/radishes or something else...
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'78SC, lots of other boring cars... |
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Band.
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1983 SC Coupe 1963 BMW R60/2 1972 Triumph Tiger 1995 Triumph Daytona SuperIII |
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Now in 993 land ...
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This Scoville business reminds me of IPA in the 2000s. Fierce competition by bros bragging who can drink the highest IBUs. Everyone claims how 'great' the beer is, even though it is basically unusable for human consumption. Only to revert back to lagers and milder ales a few years later.
Same here friends ... I like hot sauce, but if you can't put more than a drop in a large meal, I don't understand how it can have any flavor profile at all. |
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 55,874
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Quote:
I've also used a little of the brine from the last ferment as a starter for the next ferment. That had never caused an issue. I've never tried hot sauce, but it's intriguing. |
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Navin Johnson
Join Date: Mar 2002
Location: Wantagh, NY
Posts: 8,770
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Roll your own.... better living through science.. I've also jumped on the ferment your own hot sauce train..
Blood Orange and Habanero.... Mango and Thai Bird... ![]()
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Don't feed the trolls. Don't quote the trolls ![]() http://www.southshoreperformanceny.com '69 911 GT-5 '75 914 GT-3 and others |
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Registered
Join Date: Dec 2001
Location: Cambridge, MA
Posts: 44,285
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This I would like to try as I love habaneros and have a few H based hot sauces in the fridge. Just ordered some. Doing some Love Burns wings this weekend.
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Tru6 Restoration & Design Last edited by Shaun @ Tru6; 09-01-2022 at 06:43 PM.. |
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