Jaxxxson Mayhem
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It really depends. Chicken pho - it's a natural. If it's grilled or baked it definitely brings some flavour to the table. However I would recommend your standard hot pepper sauce for things like fried chicken or wings. But if you're getting tired of Franks Red Hot and need some variety, I would try and find a West Indian hot sauce made from scotch bonnets. Good heat, but usually there's still some flavour that you can taste.Jaxxxson Mayhem said:Is it any good on chicken? That's all I really use hot sauce on.
daileyxplanet said:How does everyone usually escape the heat? Milk? Bread? Ranch?
starvenger said:It really depends. Chicken pho - it's a natural. If it's grilled or baked it definitely brings some flavour to the table. However I would recommend your standard hot pepper sauce for things like fried chicken or wings. But if you're getting tired of Franks Red Hot and need some variety, I would try and find a West Indian hot sauce made from scotch bonnets. Good heat, but usually there's still some flavour that you can taste.Jaxxxson Mayhem said:Is it any good on chicken? That's all I really use hot sauce on.
Also, dumplings/potstickers - if you don't go for the Siracha, a standard Chinese chili oil/soy/sesame oil (optional) mixture is always welcome.
daileyxplanet said:How does everyone usually escape the heat? Milk? Bread? Ranch?
daileyxplanet said:How does everyone usually escape the heat? Milk? Bread? Ranch?
kkktookmybabyaway said:Moo juice.daileyxplanet said:How does everyone usually escape the heat? Milk? Bread? Ranch?
What these two said. The first is only if it's to the point where it's not enjoyable, but the heat is something you get used to after a while. The way I got used to it was to embark on a hot pepper challenge. Start out by getting jalapenos on a bunch of things- fast food places like BK and subway and whatever use pickled jalapenos to reduce the heat, so go with that first. Then chop them up and add them yourself. The seeds contain extra heat, too, so add or subtract whatever you want. Then after jalapenos are nothin', move up to a huge variety of peppers, anchos and serranos and even the pretty mild poblano, which isn't that spicy but you'll get used to it. After that, work on the habanero challenge. Once you master that, you can take on pretty much any hot sauce, but the Asian hot chili oils.. That's an entirely different challenge (one I'm trying to work through these days).bigolsmitty said:Not being a bitch.
Jaxxxson Mayhem said:
NoCalMike said:Crystal EXXXTRA hot is good too.
KOAB said:Jaxxxson Mayhem said:
FUCK YEAH. I need to pick up some of this again, love it... so spicy and yet it has such a sweet taste
griffinmills said:NoCalMike said:Crystal EXXXTRA hot is good too.
Second that. Too bad I can't find it easily locally anymore, where do you see it for sale?
NoCalMike said:It is commonly referred to out here as "rooster sauce" because of the insignia on the bottle.
Vitamin X said:Love love love me some Sriracha. It's commonly known as cock sauce.
Jaxxxson Mayhem said:
NoCalMike said:KOAB said:Jaxxxson Mayhem said:
FUCK YEAH. I need to pick up some of this again, love it... so spicy and yet it has such a sweet taste
That bottle is traditionally found in most asian eateries, as it goes extremely well with stir fry and/or rice bowls.
It is commonly referred to out here as "rooster sauce" because of the insignia on the bottle.