Show us your hot sauce
Discussion
kiteless said:
Badabing said:
No nonsense old school hot sauce from Barbados.
25 years ago, my mum and step-dad brought back a bottle of "Spitfire Pepper Sauce" from Barbados. It looked just like that but in a different bottle. It's an ideal accompaniment for tinned tuna! Lovely stuff.Bonefish Blues said:
kiteless said:
Badabing said:
No nonsense old school hot sauce from Barbados.
25 years ago, my mum and step-dad brought back a bottle of "Spitfire Pepper Sauce" from Barbados. It looked just like that but in a different bottle. It's an ideal accompaniment for tinned tuna! Lovely stuff.
k me what a rush,and about 4 pints in quick succesion,good stuff, i have a bottle now to tart up my currys a bit.
I have not swigged ultra hot sauce, but I have done a pringle with 5 drops of Blairs 3am on it (1.5-2 mill scovilles)....thats not something I will be doing again.
As a side note, has anyone noticed that by regularly doing very hot sauces or food, your tolerance goes up big time?
My favorite thing at the moment is a hotdog roll with a Chilli Boerewars (from Busy Bees in Guildford) with mustard and Mrs Balls Chilli Chutney (bottle modified with 4 drops of 3am).
Thats pretty hot as well, but delicious.
As a side note, has anyone noticed that by regularly doing very hot sauces or food, your tolerance goes up big time?
My favorite thing at the moment is a hotdog roll with a Chilli Boerewars (from Busy Bees in Guildford) with mustard and Mrs Balls Chilli Chutney (bottle modified with 4 drops of 3am).
Thats pretty hot as well, but delicious.
stupidly easyu recipe with harissa:
one large, heavy pot (le creuset perfect)
2 lamb shanks, on the bone
2 Tbs harissa
1 large onion
2 big cloves garlic
1 tin tomatoes
1 sprig thyme
garnish: lemon wedges, yoghurt, and lots of chopped mint
brown the lamb, onions, garlic. Add the harissa, tomatoes. Season and cover with water.
Cook verrrry gently for as long as you can wait. eat with the garnish on top.
one large, heavy pot (le creuset perfect)
2 lamb shanks, on the bone
2 Tbs harissa
1 large onion
2 big cloves garlic
1 tin tomatoes
1 sprig thyme
garnish: lemon wedges, yoghurt, and lots of chopped mint
brown the lamb, onions, garlic. Add the harissa, tomatoes. Season and cover with water.
Cook verrrry gently for as long as you can wait. eat with the garnish on top.
gib786 said:
Ended up sticking 2 tablespoons of it in a bowl with some lemon juice, garlic, corriander and chicken. Will be cooking it later along with some couscous. Only had couscous once before in Marrakech and it tasted of nothing to me so heres hoping its nicer this time round
One of my favourite treatments for couscous is to mix in some toasted pine nuts, chopped sultanas (the big golden ones), a waft of cinnamon and a large tablespoon (or more) of melted butter.This is tasty enough to eat on its own, but a bit of harissa (Le Phare du Cap Bon of course) gives it an extra 'zing'.
NB: You can substitute the sultanas for finely chopped apricots, dates, or any sweet dried fruit. Likewise the pine nuts for pistachios or almonds.
Mobile Chicane said:
gib786 said:
Ended up sticking 2 tablespoons of it in a bowl with some lemon juice, garlic, corriander and chicken. Will be cooking it later along with some couscous. Only had couscous once before in Marrakech and it tasted of nothing to me so heres hoping its nicer this time round
One of my favourite treatments for couscous is to mix in some toasted pine nuts, chopped sultanas (the big golden ones), a waft of cinnamon and a large tablespoon (or more) of melted butter.This is tasty enough to eat on its own, but a bit of harissa (Le Phare du Cap Bon of course) gives it an extra 'zing'.
NB: You can substitute the sultanas for finely chopped apricots, dates, or any sweet dried fruit. Likewise the pine nuts for pistachios or almonds.
My thread has arrived!
I've tried just about all of them over the last 15 years as I don't like boring food.. I do have a bit of a tolerance now so I stick to a few drops of Daves Insanity.. with everything.. and to pull out the stops I strongly recommend Blairs Mega Death. I consumed at least half a dozen bottles of Insanity sauce, and it's really good but I'm now on my 3rd bottle of Megadeath.. it's simply streets ahead
It will win you loads of bets at BBQ's too because there is always someone than brags about how they enjoy the hottest sauce on the planet.. let them prove it. Hours of entertainment from a tiny bottle.
On a serious note; I was advicsed by the hospital after receiving a gastric ulcer NOT to consume any more hot sauces and to steer away from coffee etc, but that was a few years ago and it doesn't give me much gyp unless I'm stupid with it
I've tried just about all of them over the last 15 years as I don't like boring food.. I do have a bit of a tolerance now so I stick to a few drops of Daves Insanity.. with everything.. and to pull out the stops I strongly recommend Blairs Mega Death. I consumed at least half a dozen bottles of Insanity sauce, and it's really good but I'm now on my 3rd bottle of Megadeath.. it's simply streets ahead
It will win you loads of bets at BBQ's too because there is always someone than brags about how they enjoy the hottest sauce on the planet.. let them prove it. Hours of entertainment from a tiny bottle.
On a serious note; I was advicsed by the hospital after receiving a gastric ulcer NOT to consume any more hot sauces and to steer away from coffee etc, but that was a few years ago and it doesn't give me much gyp unless I'm stupid with it
My current hot sauce, Byron Bay Chilli Co. Habanero Chilli Sauce with mango, its lovely!
got it from www.chillibugs.co.uk
got it from www.chillibugs.co.uk
Edited by Tea Bag on Wednesday 25th May 21:21
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