talkmagic.co.uk

I was reading the green and slimey thread when abraxus mentioned the following:

ts a shame chilies are as hot going in, as they are going out...

surely it should be called "brown and watery"?

http://www.chilefarm.co.uk/top15.html

i've got no.7

I didn't want to hijack the other thread so I've started this one.

I love hot sauce and tend to bung it on most things and was wondering if there are any fans out there and what can you recommend?

My personal favs so far have been:

1) Spontaneous Combustion Hot Sauce.

Has been created for the true pyromaniac, the one who says nothing is too HOT for me!! This gourmet Hot Sauce is made with the hottest commercially grown habaneros, and to make it even more combustible the Ass Kickin' people have added pure capiscum extract. Be careful it is extremely hot

2) 100% Pain Hot Sauce

There are several levels of pain. The pain levels are marked with the % of pain you experience. The higher the % the more pain and less flavor. Although there are chileheads that will argue that the more the pain the better the flavor. We will let you decide. Taste the pain

The blurbs from the bottle have been copied so don't believe the hype. They are very hot but not mental. 100% pain hot sauce is really Really tasty.

I'm not a fan of silly hot sauces but do like thai sweet chilli sauce, great on eggs.

well...

i like 'em...but, to a point, i dont see the point of the ultra hot ones...it makes most things inedible really...that stupidly hot one i have, the jersey death sauce, i use maybe half a tea-spoons worth in a sauce i make...just for heat...

i love hot n spicy stuff, but it has to be tasty too...i dont just want heat...i want taste to my food if you know what i mean...

i'd rather a jalfrezi over a phal or vindaloo...

branstons do a really nice tomato relish with jalapenos, that on some cheese in a wholemeal roll, and im on my back with my tail wagging (not a euphamism )...

dont you ever fancy a change though greedoniz? dont you get bored?

scotch bonnet chillies are my favourite, 3 of them, with ginger, a pinch of garam masala and paprika all roasted off in butter...cor! add that to strips of chicken and you're off...

my top tip, is to wash your hands with a dab of milk after handling chillies, cold milk kills off any burning sensations if you nip to the lav!

west indian hot pepper sauce, mexican 100% habenero sauce

I am a great fan of spicy foods... I think it stems from living inbetween a Chinese takeaway and an Indian restaurant when I was at college...

From experience, there's a list of 3 things which I know are incompatible with my own exhaust system. I've listed them below, in order of insanity, with a brief experience:

1. Da Bomb Ground Zero
This stuff is a great sauce, but I kid you not, it actually makes your bumhole burn before you even eat it. It's stupidly hot, but in tiny doses adds a great flavour. One thing I love about this is it's been in the cupboard at home for ages, and it kind of sticks around forever. Many a party has been stopped by us doing an 'icecube pants' challenge with this stuff.
Not sure where we got it from, but I think you can get it in gift shops like Firebox or Hawkins.
I give this one a whopping 10/10 on the 'bound to make you buy a donut cushion to sit on' scale. Should come not only with a health warning, but also a free box of asbestos lined 'keep in the freezer' loo roll.

2. Meat phaal Indian curry
We've all done it (well, us 'immature boys who never grow up' have...) haven't we... after a night out with the lads, you end up in the local Indian curry house, and one of you decides to take the plunge and ask the waiter 'what's the hottest dish in the house?'.

Well... Solihul, September 1993... a 21 year old Seige out celebrating his years.
And I do love curry, no mistake. So, after my usual starter of sheesh kebabs, lime pickle and poppadoms, and a bottle of Cobra, I ordered a lamb phaal.
(Sorry, but I am not too sure if that's the right spelling but it's pronounced 'farl').

Anyhow, the meals arrived, loads of sizzling dishes with huge plates of nanns and rice. I remember it well, because I accidentally spilled beer into one plate of rice, which we ate anyway :O

So, I took a look at my bowl, which looked fiendishly innocent, and I spooned a few lumps of it to my plate, shovelled some rice on, and got stuck in. The first mouthful was fine. A lovely heady flavour, typical Indian spice mix, gorgeous aroma.

But about 3 seconds after swallowing, I suddenly felt like my tongue was sweating. My pulse raised to well over the norm, and I felt a tear welling up in each eye.

NOT for the faint hearted, and needless to say I didn't even half finish the meal. Even so, next day I felt like I was pooping out pure napalm.

3. Sliced and pickled jalepeno peppers, in tobasco (Sainsburys!)
The almost obligatory accompaniment to nachos and cheese, and a must-have with any Mexican meal.
Taken slowly, and in moderation, these puppies have a gorgeous flavour. Unmistakeable. And if any of you have a breadmaker machine, try a handful of chopped jalepenos with chunks of sunripened tomatoes thrown into the dough... it makes lovely bread.

But, a word of caution... these little beggars are deceptive... they don't taste overly hot on the way IN... but believe me, they are like lava once they are digested.

Seige's advice: eat them in moderation. If you find them too 'more-ish', make sure you put a fire extinguisher next to the lav before you go to bed.

LOL

I was looking at Ground zero earlier

http://www.scorchio.co.uk/bomb-ground-zero-p-383.html

I was put off by the warnings of it being the hottest around. Does it taste nice or is it just pant wettingly hot?


As far as getting bored goes I do also have nandos hot sauce, pickled jalapenos, west indian scotch bonnet sauce and smoked chipoltle sauce too. I dont put it on absolutely everything, just stuff that needs and calls out for it.

Plus what is this about? lol

Many a party has been stopped by us doing an 'icecube pants' challenge with this stuff

greedoniz wrote:LOL

I was looking at Ground zero earlier

http://www.scorchio.co.uk/bomb-ground-zero-p-383.html

I was put off by the warnings of it being the hottest around. Does it taste nice or is it just pant wettingly hot?

Plus what is this about?

Many a party has been stopped by us doing an 'icecube pants' challenge with this stuff

The Ground Zero sauce has a wicked flavour, really nice. Surprisingly, actually. And you need so little of it. I've even added it to baked beans, cassoulet, stews etc. just for the flavour... it gives food a 'bite' rather than a kick.

I've only once put 'raw' GZ on my tongue, and it literally numbed me for 10 minutes.

It's by far not the hottest around. I've not tried any hotter personally, but my bro-in-law says he's had one which literally burns your eyes and nose hairs if you sniff it.

Icecube pants challenge
This is a rather cruel game, I'm sure we didn't come up with it. It's perverted, and I'd rather not go into details here, but Abraxus's closing comments in one of his posts above give a clue.
There are no actual 'icecube pants' involved. But you would wish there were

scotch bonnets! Ouch, I tried cooking Bangkok Beef with those little buggers once. Never, EVER again!

That was anything BUT a pink fluffy moment

I really like spicy food. Mexican, indian,etc . I always order Shezuan in a chinese restaurant.I love to eat my sushi with tons of wasabi.
But I never heard of those sauces before !
I'm really tempted in ordering some of these...bloody...(hot)...cups..

here's a little recipe if you fancy trying it:

2 tablespoons of paprika
2 scotch bonnets with seeds
2 cloves of crushed garlic
1 tablespoon of ginger
1 half tablespoon of crushed black pepper
2 birds eye chillies, or devil's claws...
1 long green chilli
1 teaspoon of butter (unsalted)
1 teaspoon of oil (your choice, chili oil if you have it)

all crushed up with a pestle and mortar...then in a bowl and mixed up with a spoon...that's yer spicy bum-burning paste....then...

firm red cherry tomatoes, 6-8 on the vine (the vine contributes to 70% of the smell apparently!), keep the vine to one side, then de-seed with a spoon, then chop into quarters...

fry off in a mix of hot oil -max heat (then once hot, a small nob of butter and turn down to 2/3rds heat) add chopped onions...though if you are using the big veggie-peppers too, add them first, then the onions...

stir vigorously, then add the paste with care...stir more, lower heat to just under half...leave the vine resting on top whilst you cook your meat...

in another pan, nice and hot, small splash of oil, and flash-fry your chicken or whatever meat, remove the vines and bin them, then transfer the meat (not the oil!) to the sauce...

stir occasionally, say your prayers, simmer for 10-15 mins til the meat is cooked thru or as you like it, then....tortillas or rice or whatever you want...

im now very, very hungry....anyway, that's my death-mouth recipe...

Do you think there is enough chilli in that there?

I sused to have a friend of mine whose wife was from thailand and she once cooked what she called a "jungle" curry but made it as hot as thai people eat after much persuasion from her husband and me.
It is the only time spicy food has ever made me lose my voice. we never asked it for again.

I'm a big fan of indian food, even after spending 6 months eating curry for breakfast, lunch and tea! I'm lucky in Sheffield to have both an award-winning takeaway (Bilash) and an award-winning restaurant (Nirmal's) fairly close, but I love to cook it too. And I do eat thai sweet chilli sauce with an awful lot of things!

As for hot sauces, really you should go for taste over stupid heat. I like a smoky, peppery taste.

Having said that, I do own a bottle of "Dave's ULTIMATE Insanity Sauce". There is really no quantity small enough for this to be bearable if taken neat, and you need about 2 small drops well stirred in to make a curry incredibly hot. Supposedly there are hotter sauces (check out this website: http://www.chilefarm.co.uk/sauces3.html) but you're getting into biochemical irritant categories! Certainly I would see no reason to buy anything hotter than D.U.I.S., although I also have some "Pure Cap" for making my own sauces.
It's a classic for macho idiots who will say things like "my brother brought back a sauce from mexico, it can't be hotter than that... blah blah blah", then sock it to them and watch them cry like children.

that's what i did with the jersey death sauce..someone at work was "bragging" about how hot he takes his food...he was so unimpressed when he saw it, he poured about two teaspoons of it on his chili con carne, mixed it in, ate one spoonful then went off for ten minutes...

he came back sweating, pure white and a little shakey...he binned the food saying "ah just not in the mood for it today..." then drank about 4 pints of water...i didnt pity the fool...

some of those crisps and nuts sound alright too from chilefarm...