|
Siracha Chili Sauce (aka the hot sauce appreciation thread) (pg. 7)
|
View this Thread in Original format
| Halcyon+On+On |
Sriracha is amazing stuff, but I find it best to cook with.
Cholula makes a garlic-chile version of their traditional sauce... I eat that stuff on Saltines.  |
|
|
| elFreak |
| awesome general tao sauce = siracha, dried whole sechwan chili + equal parts water, vinegar, and sugar. Heat on low low low and this is how we make techno. |
|
|
| lenazi |
i just ate 2 reheated pieces of 4 cheese pizza absolutely slathered by this asian nectar of the gods.
i really have to reiterate how much the is awesome in my mouth. |
|
|
| ziptnf |
| If I were to make my own General Tso/Tao sauce, what kind of peppers would you use for a nice slow burn that doesn't rape your tastebuds? Also, I remember you giving me a recipe for it, but I lost it. I don't want to use that store bought bottled crap again. :( |
|
|
| ziptnf |
| Btw, last time we made asian food we fried some chicken cubes in a tempura batter and it was the absolute chronic. White Rice + Stir Fry + Fried General Tso Chicken = fatass american wet dream |
|
|
| lenazi |
right above my last post.
i don't offer any alternatives, if it burns too much stop being so white.:p |
|
|
| ziptnf |
Yes, I have a hard time reading sometimes :o
I didn't know what sechwan was, until google corrected it for me ;) I don't think Kroger sells that so I might have to go to Whole Foods for specific peppers. I bet it's not that hard to make the sauce, but finding the right amount of spice is kinda hard. I like my extra spicy, but the female and the guests we have over don't like the anal raping diarrhea that habaneros give you. |
|
|
| lenazi |
don't forget that if you put something hot onto something plain (aka chicken) the heat will go down a bit. The sauce is easy as hell, the hardest part is to resist stirring too much, because stirring affects the sugar molecules and you need those to expand and make the sauce thicker. If you don't stir you might get "cajun" suace.:p
any ethnic food store should sell that pepper, buy it whole, that way it is easier to take them out after a lil bit of cooking if you want to. If you buy the powder, you will be stuck with whatever you put in.
stick the dried unused peppers in a ziploc in the cold cut drawer and they will be good to use for a long time. |
|
|
| ziptnf |
Man, there are about a billion recipes for this sauce on the internet, some call for rice wine vinegar, some call for red wine, some call for chicken broth :wtf:
Water, vinegar, and sugar is all you need for the base, I assume. I'm sure you can throw in some garlic, a little red wine or something, and you'd be on the right track. I just don't want the sauce to be too thin or too bland. |
|
|
| Dervish |
| quote: | | Some chillis are fierce enough to make your eyes water. Anyone foolhardy enough to eat a whole Dorset Naga would almost certainly require hospital treatment. |
Lies I've done it! Has "effects" though ....
| quote: | FROM HOT TO NOT
Scoville Heat Units
Pure capsaicin: 15m to 16m
US Police-grade pepper spray: 5m
Dorset Naga: 923,000
Red Savina habanero: 577,000
Scotch bonnet: 100,000-325,000
Jamaican hot pepper: 100,000-200,000
Cayenne pepper: 30,000-50,000
Jalapeno pepper: 2,500-8,000
Tabasco sauce: 2,500
Pimento: 100 to 500
Bell pepper: 0 |
>LINKIE< |
|
|
| Dervish |
Or could try:
 |
|
|
| Ania_xox |
I remember I was once out to dinner with a TOTA, and he loaded his food with cayenne pepper. I kept warning him like WTF man, this is gonna be intense, and he was all nawwwwwww I can handle any spice.
I was in the middle of telling a story when all of a sudden I looked straight at him and his forehead was covered in beads of sweat and his eyes and nose were watering. He reached for his water and tried to gulp it down so fast that he swallowed an ice cube and started choking on it :stongue: |
|
|
|
|
