Rugeley Villa Posted February 2, 2017 Share Posted February 2, 2017 Don't mind a tiny bit of heat but I can't enjoy food which is too hot. My wife's brother is a heat freak. Link to comment Share on other sites More sharing options...
Seat68 Posted February 2, 2017 Share Posted February 2, 2017 53 minutes ago, maqroll said: Great label. Simple and old timey. I'm assuming that's a Cayenne sauce? Believe it is. Ubiquitous in NOLA, but very moreish. Have a lot of hot sauce but thats the one I go back to. Link to comment Share on other sites More sharing options...
limpid Posted February 2, 2017 Administrator Share Posted February 2, 2017 Brummy business: http://www.pipshotsauce.co.uk I like the La Boca Del Diablo, particularly on breakfast eggs. Link to comment Share on other sites More sharing options...
Wainy316 Posted February 2, 2017 Share Posted February 2, 2017 9 hours ago, villa4europe said: Yeah I've got some gochujang kicking about somewhere and it's hot, when I bought it I got the missus that and me just some Korean BBQ, roasted a chicken breast then smothered it in sauce, she thought I was trying to kill her also had some proper Chinese Chiu Chow that I got over there, that was some good stuff, lots of flavour, I love Sichuan pepper and what that does to your mouth Gochujang is the bomb. You should be added some gochugaru (Korean chilli flakes) to it though Link to comment Share on other sites More sharing options...
rjw63 Posted February 2, 2017 Share Posted February 2, 2017 I have around 5 or 6 chilli sauces in the cupboard at any one time, from sweet to arse-burning hot and all points in between. Also some Devon farms Naga paste in the fridge. 1 Link to comment Share on other sites More sharing options...
sharkyvilla Posted February 2, 2017 Share Posted February 2, 2017 I'm not really one for chilli sauces but I do like to liven my breakfast up with a few jalapeños and the hotter the curry, the better. Link to comment Share on other sites More sharing options...
Brumerican Posted February 2, 2017 Share Posted February 2, 2017 Excellent with eggs on toast. 4 Link to comment Share on other sites More sharing options...
Paddywhack Posted February 2, 2017 Share Posted February 2, 2017 Apparently the burning taste from chilis is an evolutionary ploy to stop us eating them and destroying the seeds. Not really worked has it? Link to comment Share on other sites More sharing options...
lapal_fan Posted February 2, 2017 Share Posted February 2, 2017 10 minutes ago, Paddywhack said: Apparently the burning taste from chilis is an evolutionary ploy to stop us eating them and destroying the seeds. Not really worked has it? It's like olives for me. At first you think "Why do people do this, it's horrible".. But then you see other people doing it and think "I must be missing something, so I'll try again" & this keeps going until you actually grow to love it. I love olives and can comfortably eat a madras in most places. Had a couple of vindaloo's, but to be honest, lately, I've been loving the simple, sweeter curries. I have curry about once a month, so hardly ever really. 1 Link to comment Share on other sites More sharing options...
Paddywhack Posted February 2, 2017 Share Posted February 2, 2017 I can only think of two things that I've really had to work at before I've liked it and that's Star Wars and alcohol, I've never done it with food. 2 Link to comment Share on other sites More sharing options...
blandy Posted February 2, 2017 Moderator Share Posted February 2, 2017 52 minutes ago, Brumerican said: Excellent with eggs on toast. It's excellent with almost anything. It's absolutely brilliant in soups like Pumpkin, Lentil, Butternut squash etc. 3 Link to comment Share on other sites More sharing options...
villa4europe Posted February 2, 2017 Share Posted February 2, 2017 21 minutes ago, lapal_fan said: I love olives and can comfortably eat a madras in most places. Had a couple of vindaloo's, but to be honest, lately, I've been loving the simple, sweeter curries. I have curry about once a month, so hardly ever really. im the same, i'll take a yoghurt or cream based curry over an onion or tomato based one any day of the week, prefer the flavour over the heat, although i do think pataks have done a hot tikka masala sauce which has the same 3 chilli spice rating as their vindaloo Link to comment Share on other sites More sharing options...
lapal_fan Posted February 2, 2017 Share Posted February 2, 2017 (edited) 52 minutes ago, villa4europe said: im the same, i'll take a yoghurt or cream based curry over an onion or tomato based one any day of the week, prefer the flavour over the heat, although i do think pataks have done a hot tikka masala sauce which has the same 3 chilli spice rating as their vindaloo silly monkey. Edited February 2, 2017 by lapal_fan Link to comment Share on other sites More sharing options...
VILLAMARV Posted February 2, 2017 Share Posted February 2, 2017 1 hour ago, Brumerican said: yarp. scotch bonnet FTW. Link to comment Share on other sites More sharing options...
VILLAMARV Posted February 2, 2017 Share Posted February 2, 2017 Always a bottle of this in the cupboard along with the encona 2 Link to comment Share on other sites More sharing options...
Stevo985 Posted February 2, 2017 VT Supporter Share Posted February 2, 2017 2 hours ago, lapal_fan said: It's like olives for me. At first you think "Why do people do this, it's horrible".. But then you see other people doing it and think "I must be missing something, so I'll try again" & this keeps going until you actually grow to love it. I love olives and can comfortably eat a madras in most places. Had a couple of vindaloo's, but to be honest, lately, I've been loving the simple, sweeter curries. I have curry about once a month, so hardly ever really. I'm 31 and it still hasn't worked with olives for me. I try them regularly because the other half always has them. But to me they still taste like the saltiest, most horrible things I've ever tasted. Link to comment Share on other sites More sharing options...
Paddywhack Posted February 2, 2017 Share Posted February 2, 2017 14 minutes ago, Stevo985 said: I try them regularly because the other half always has them. But to me they still taste like the saltiest, most horrible things I've ever tasted. Removing your first line makes this sound a bit rude. Kind of. But not really, but almost. Link to comment Share on other sites More sharing options...
AVFCDAN Posted February 2, 2017 Share Posted February 2, 2017 Encona is the carling of the hot sauce world. Functional and serves a purpose but there is much better out there. Link to comment Share on other sites More sharing options...
maqroll Posted February 3, 2017 Author Share Posted February 3, 2017 Habanero, native to the Amazon Jungle Link to comment Share on other sites More sharing options...
AlwaysAVFC Posted February 3, 2017 Share Posted February 3, 2017 7 hours ago, AVFCDAN said: Encona is the carling of the hot sauce world. Functional and serves a purpose but there is much better out there. Its definitely my go to standard sauce, although I mix it up if I see something new. Think my favourite of them is the hot pepper sauce with papaya. Link to comment Share on other sites More sharing options...
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