Show us your hot sauce
Discussion
A lesson in why you shouldn't have a few glasses of Pimm's before cooking.
So, as I write this I'm in the middle of eating the Sun. The celestial body not the newspaper, obviously. Rewind half an hour or so and I'd made a nice little mix of Dave's Ghost sauce, Green ghost sauce, and some 2 milion Scovile ghost extract. The plan? To smother it over some bits of chicken, and make some seriously spicy wraps with some lettuce, peppers, pepperjack cheese and sour cream.
What did I learn? Well the first key thing is don't cook it quick on the highest heat - the water parted company with the sauce in less than a minute, which whilst being the desired result for the meal I was making (to get it nice and dry without making the chicken like rubber), also has the added bonus of making a very handy house-filling pepper spray. I kid you not I've made any room in the house with a door open uninhabitable. I was coughing and had streaming eyes while cooking it, and my poor extractor fan couldn't get it away fast enough. The end result is my poor mum who lives with me who was sat watching the telly in the other room was sat with her eyes streaming and barely able to talk without sounding like Dusty Springfield, which quickly put paid to the conversation she was having on the phone to my sister. Sadly, I fear I'll not be the favourite son this week, despite being the only son.
More fun however, was giving her a very convincing line about the spice being largely cooked out of it now and the resultant flavour of the chicken and peppers in the pan was superb. This wasn't a complete lie, I just hadn't let the spice take full effect on my mouth while I was telling her. So yes, she tried a piece of the chicken. It was about 20 seconds after this I realised I should probably have told her a nice cold glass of water wasn't ideal, and now she's sat in the other room not talking to me, partly because she's temporarily unable to, and partly because she's spooning double cream into her mouth. The few words I did manage to catch don't need repeating.
On the plus side, the wraps are awesome despite being way spicier than I'd planned, my lips feel like I've been making out with the hob, and I've had to take a break from eating them to prevent me from going into shock, but the flavour is incredible. Fun times
So, as I write this I'm in the middle of eating the Sun. The celestial body not the newspaper, obviously. Rewind half an hour or so and I'd made a nice little mix of Dave's Ghost sauce, Green ghost sauce, and some 2 milion Scovile ghost extract. The plan? To smother it over some bits of chicken, and make some seriously spicy wraps with some lettuce, peppers, pepperjack cheese and sour cream.
What did I learn? Well the first key thing is don't cook it quick on the highest heat - the water parted company with the sauce in less than a minute, which whilst being the desired result for the meal I was making (to get it nice and dry without making the chicken like rubber), also has the added bonus of making a very handy house-filling pepper spray. I kid you not I've made any room in the house with a door open uninhabitable. I was coughing and had streaming eyes while cooking it, and my poor extractor fan couldn't get it away fast enough. The end result is my poor mum who lives with me who was sat watching the telly in the other room was sat with her eyes streaming and barely able to talk without sounding like Dusty Springfield, which quickly put paid to the conversation she was having on the phone to my sister. Sadly, I fear I'll not be the favourite son this week, despite being the only son.
More fun however, was giving her a very convincing line about the spice being largely cooked out of it now and the resultant flavour of the chicken and peppers in the pan was superb. This wasn't a complete lie, I just hadn't let the spice take full effect on my mouth while I was telling her. So yes, she tried a piece of the chicken. It was about 20 seconds after this I realised I should probably have told her a nice cold glass of water wasn't ideal, and now she's sat in the other room not talking to me, partly because she's temporarily unable to, and partly because she's spooning double cream into her mouth. The few words I did manage to catch don't need repeating.
On the plus side, the wraps are awesome despite being way spicier than I'd planned, my lips feel like I've been making out with the hob, and I've had to take a break from eating them to prevent me from going into shock, but the flavour is incredible. Fun times
calibrax said:
My first hot sauce arrived today. I thought I'd go for a strong one! I tried a really, really tiny bit the size of a pinhead earlier, and my tongue burned for 20 mins!
That's a brave first sauce, I take my hat off to you - when you have your first flying lesson I expect you'll jump straight into a 747 
I bought a quantity of Ghost Pepper sauce for friends and family when it was on offer at Asda recently - the most amusing report back so far involves the bravado of a drunk student who decided it was no big deal to use it on a hot dog like ketchup. Apparently he ate the whole thing quickly and then hid in a dark room and drunk 6 litres of milk.
The rest of my family and friends haven't really spoken to me since... hope they are OK.
Some nice properties on Rightmove at the minute 
Of course, they're not going to complain if you think it turns to poison the minute the date rolls past, throw it out and buy some more, but hot sauces of that calibre last bloody well so you'd be mental to. It does vary, the rubbish ones are quite heavily laden with additives that spoil quicker. I've never had them in the cupboard long enough to find out in recent years, but when Dante's Inferno hit the market years ago I had a couple in there that were years out of date and still tasted exactly the same as a new bottle, with no adverse effects - or rather, no extra adverse effects.
JFReturns said:
Yeah they have 'best before' dates but we went well over on the Mega Death sauce and it was fine. There was a theory that it makes it less potent but that was b
ks, a good shake and it was back to it's best.
I really can't see any form of bacteria surviving in there!
It's mainly because the bases they use deteriorate over time. Some are vinegar based, which takes aeons to go off, but there's often stuff like roasted garlic pulp etc (used widely in the Dave's sauces), and some (again, like Dave's) use an vegetable oil base which too is finite. It's not so much that it's going to turn you inside out if you eat it, it's just that typically they don't use artificial preservatives so the use by date serves - for the large part but not in all cases - as a marker for when the product is at it's best. ks, a good shake and it was back to it's best.I really can't see any form of bacteria surviving in there!
Of course, they're not going to complain if you think it turns to poison the minute the date rolls past, throw it out and buy some more, but hot sauces of that calibre last bloody well so you'd be mental to. It does vary, the rubbish ones are quite heavily laden with additives that spoil quicker. I've never had them in the cupboard long enough to find out in recent years, but when Dante's Inferno hit the market years ago I had a couple in there that were years out of date and still tasted exactly the same as a new bottle, with no adverse effects - or rather, no extra adverse effects.
toasty said:
15peter20 said:
toasty said:
Ooh I'm going to have to try and pick some up on the way to Le Mans.
You can get it very easily in the UK in any middle eastern or similar shopGassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff