General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsYes, I buy and consume large amounts of Frank's Red Hot Sauce
I should be ashamed of loving a commercially popular condiment, but I'm not. Chicken, pork, rice, veggies. Have not tried it on vanilla ice cream, but the idea intrigues me, it does not disgust me the way it does everyone else I have mentioned it to.
I have not tried Sriracha sauce yet, but I have tried many others. Yet, I keep coming back to FRHS.
My question: Does anyone have any other recommendations for good cayenne sauces?
think
(11,641 posts)for 3 or 4 bucks it will rock your world.
Chili belly warmer for those in the North....
yuiyoshida
(41,878 posts)Best over shrimp!!
Cali_Democrat
(30,439 posts)Habanero hot sauce from Trader Joe's.
It's HOT!!!!!
Warren DeMontague
(80,708 posts)Great minds think alike!
That shit is truly hot, and I have a tolerance.
Cali_Democrat
(30,439 posts)Warren DeMontague
(80,708 posts)And you cant beat trader joes for the prices on stuff like that.
newfie11
(8,159 posts)I can't get trader joes brand but do have habanero hot sauce. Yummy!
Atman
(31,464 posts)If you make Buffalo wings according to Frank's own recipe, it's mostly butter. No zing at all. Back when I also loved Frank's I just gave up on the butter and soaked the wings in 100% Frank's, skipped the butter entirely...but still not very hot.
I'm a hot-sauce junkie. Last season we grew our own chili peppers and made our own Sriracha. It is INSANE! You actually distill it...puree the peppers, then mix with vinegar and other spices, then let them ferment for a week or so, then blend it again. Our home made Sriracha is the best hot sauce I've ever had. So perfect, pure, and I know the source! Our own organic garden.
Warren DeMontague
(80,708 posts)Or if ye innards be truly brave an hardy, try the habanero, matey.
Enrique
(27,461 posts)have you tried Tabasco sauce? I never understood why people use stuff like Frank's when they can use Tabasco.
FrodosPet
(5,169 posts)I like it as well, but Frank's has their hooks into me pretty deeply.
trusty elf
(7,406 posts)My mother's childhood home was on Avery Island, so it has sentimental value too!
FrodosPet
(5,169 posts)And when we ate it, one drop of Tabasco sauce on each chip.
F4lconF16
(3,747 posts)I got used to using it while camping. Take a couple drops of Tabasco, a cracker, some cheese, and some summer sausage, and you have a delicious trail lunch.
Skittles
(153,428 posts)LEMME AT YOU!!!
FrodosPet
(5,169 posts)I am a whole lot further from being in UFC shape than I was once upon a time.
Dwayne Hicks
(637 posts)Is there a problem with consuming mass quantities of Franks Red Hot sauce?
FrodosPet
(5,169 posts)Plus a foodie friend was giving me a hard time about it. The Sriracha thread reminded me of the conversation.
Part of me wants to be a gourmet, part of me wants to eat healthier, part of me wants to be more supportive of small and local businesses. OTOH, the taste buds like what the taste buds like.
think
(11,641 posts)or do they......
FrodosPet
(5,169 posts)They brought Michigan medical marijuana and a ban on mourning dove and wolf hunting. But they also brought a ban on marriage equality.
think
(11,641 posts)jberryhill
(62,444 posts)I enjoy a wide range of pepper sauces, and my occupation takes me to various places abroad. I've eaten all kinds of stuff, and my favorite meal is usually "what I haven't had before". I positively cannot stand to eat with people who can't bring themselves to eat something new or different (barring allergies or an actual health issue of some kind). I've had some of my best meals in dodgy-looking hole-in-the wall joints by walking in and asking "what's good?"
There's nothing "wrong" with Frank's or Durkees.
A "sophisticated" palate, IMHO, belongs to someone who enjoys food and doesn't turn their nose up at something merely because it is popular, inexpensive, or eaten by the "wrong people".
hobbit709
(41,694 posts)1 lb red savina habaneros
1 lb fresh apricots
a bulbs worth of garlic clovers
3 red onions
run the whole mess through a food processor. Add a little vinegar and let it sit for two days to age.
Gormy Cuss
(30,884 posts)Open all the windows and/or turn on the ventilation.
Our hot sauce is all homemade and homegrown.
Arcanetrance
(2,670 posts)Cooking their hip food of the day rarely eat the same stuff. Most of the time I'm going home after closing and making chicken tenders with hot sauce on them
Sherman A1
(38,958 posts)that if you find something that pleases you such as this hot sauce, stick with it. Certainly be open to other things, but there is no reason to change something just because others think you should.
Warpy
(111,529 posts)but my heart(burn) belongs to Sriracha. I think it's the heavy hit of garlic along with the chile.
FrodosPet
(5,169 posts)I would try the rest as long as there is some mild cheese and a big glass of milk in the vicinity.
jberryhill
(62,444 posts)In Indian cuisine, that's what the raita is for.
ornotna
(10,820 posts)Is Sontava xx Habanero. Excellent flavor and not painfully hot. If you're looking to expand your options it's a good one as well as Sriracha.
global1
(25,316 posts)I put it on just about everything - even pizza.
Inkfreak
(1,695 posts)Dorian Gray
(13,548 posts)Sriracha is my favorite, but it doesn't always work with everything. Though I had a chicken burger last night and I mixed it with BBQ sauce for a spicy BBQ flavor.
I also love Sambal Oeleck, and indonesian chili paste. Yum.
And simple tobasco, too!
Just read that David Chang is coming out with a SSam sauce, which I am going to have to try.
Every autumn there is a Chilli Pepper Festival at the Brooklyn Botanic Gardens. They sell all sorts of local products made with the peppers. One of my favorites is... wait for it...
Mikes Hot Honey.
Response to Dorian Gray (Reply #26)
Inkfreak This message was self-deleted by its author.
Inkfreak
(1,695 posts)It's as good as Franks. And I'm a HUGE Franks lover.
sweetapogee
(1,168 posts)a fan of Texas Pete. Put it on just about everything!
4139
(1,897 posts)Water based, no vinegar... Has a bit I'd a chili tastes. Not for everything but no vinegar is is better with eggs, omelettes
mercuryblues
(14,577 posts)my daughter? She brings her own Frank's to restaurants for her meal. She inherited it from me. IMO your palette is sophisticated enough. Scrambled eggs, potato salad, some steaks, hamburgers, well I call food my delivery system for Franks hot sauce.
I had a meltdown a few weeks ago. I was making chix wings for dinner and only had about 1/4 cup of Franks. The next day my SO went to the store and came home with Louisiana hot sauce. I asked in 23 years of marriage have you ever seen me buy anything other than Franks? The reply was in 23 years we have never been out of hot sauce. We both had a good laugh at that.
Historic NY
(37,469 posts)Beearewhyain
(600 posts)and is one in the holy trinity of hot sauces I always have on hand. Red hot is what I consider a general or "American" hot sauce as it can be added to most anything that would be considered traditional American food (grilled meats, stewed veg, wings, etc.) and is quite versatile.
The second is of course Sriracha and is what I will put on any food that is Asian in style. Plenty has been said about this one and I doubt that I could add more.
The third member is a much less talked about but very common hot sauce that goes on everything, and I do mean everything, that has Mexican or Tex-Mex flavors...Cholula. The least spicy of the three it packs in a ton of flavor with what I consider a mild burn that compliments food and adds just a bit of heat. I like that because I can add of bunch of it while not burning my mouth to a cinder.
Codeine
(25,586 posts)but I'll still splash a bit of Cholula on my food now and then just because the base flavor is so deliciously, perfectly balanced. Excellent stuff.
laundry_queen
(8,646 posts)I was at a restaurant a few weeks ago and ordered something with mexican flavors and they served it with this sauce. It was amazing. I could not remember the name of it, but I wanted it. I looked in every grocery store around but didn't see it. I remember what the bottle looked like...and now you post it so I know what to search for online, lol. It was ridiculously good. mmm!
Beearewhyain
(600 posts)Mosby
(16,448 posts)But you can order them from places like mexgrocer.com.
Try the chipotle, chili and lime and the garlic.
The garlic one is my favorite.
Beearewhyain
(600 posts)and I liked them both but to be honest I still prefer the original. Because I think the flavor is so good it seems like trying to gild the lily by adding other strong flavors to it. If I had one complaint about Cholula it would be that it is not spicy enough but I can usually add a slice of fresh jalapeno to my bite and it's all the better.
Aerows
(39,961 posts)It's not as hot as many of the other Death sauces, but it is phenomenally delicious. I think it's about a 30,000 SCU. Tabasco is another one I like it's about 4,000 SCU. Habanero Tabasco is around 8,000 SCU.
In comparison, Frank's is 450 SCU. So your mileage may vary
djean111
(14,255 posts)My ideal sauce would be, um, Hollandaise with a LOT of cayenne pepper.
I would eat Hollandaise ice cream with hot sauce on it - and I can't think of any food that I like (I am a low carb person) that is not greatly improved with Hollandaise and/or hot sauce.
I love your question, and thanks to those with recommendations!
My grandson puts a lot of Crystal hot sauce on much of his food, including mashed potatoes.
QC
(26,371 posts)Moderate heat with a nice salt/vinegar kick.
Couldn't get it for quite a while after Katrina, since the factory flooded, but it's back.
And yes, Sriracha is damn good as well.
SidDithers
(44,228 posts)with heat ranges that go from mild to "too hot to eat".
http://extremefood.com/explore/mid/home
If you want a real treat, try their Habenero Kettle Chips
Sid
MohRokTah
(15,429 posts)They have a wall of different hot sauces. You could start there and try a different hot sauce every day for a year, and you still will not have tried them all.
Everybody who goes to Heaven says the same thing. Try the gumbo.
B Calm
(28,762 posts)Javaman
(62,546 posts)Erich Bloodaxe BSN
(14,733 posts)But I had a coupon for a free bottle, so I picked it up. I was planning to just add it to the next bag I took over to the local food pantry. I tend to either just use dried spice blends or cut up fresh peppers when I want to add spice to something.
FSogol
(45,610 posts)when having breaded steaks or other Cuba food. It is really tasty. One of our famous restaurants served it.
http://www.elyucateco.com/english/products/sauces/red-habanero.html
* Mrs FSogol likes to lecture restaurant managers who bring Texas Pete or some other generic hot sauce when we ask for Tabasco.
MineralMan
(146,364 posts)Great flavor, but not so hot it makes me sweat.
annabanana
(52,791 posts)A honey sweetened hot-sauce from a Crystal River apiary is my hot-stuff of choice.
http://www.beehappyhoney.net/buynow.html
Not Me
(3,398 posts)is Palo Alto Firefighters Pepper Sauce. I found it a couple years on a visit to Napa Valley at Hook and Ladder Vineyards.
It is produced locally and bottled with proceeds "going to charity" (not sure of the association with Palo Alto Fire Department, but I digress.)
It is available in two levels of hotness. Goes well with eggs, on Mex foods.
www.paloaltofirefighters.com
kydo
(2,679 posts)Well not really. But Pace and that Sriracha are awesome.
Dont call me Shirley
(10,998 posts)House of Roberts
(5,208 posts)but after 40 years if observing others, I have concluded that the production of machine parts for NASA, DoD, medical and aviation all depends on McIlhenny Tabasco Sauce. It's on pretty much every break room table in every machine shop I ever worked in.
Mosby
(16,448 posts)Last edited Thu Feb 12, 2015, 12:09 PM - Edit history (2)
Uses ripened jalapeños, I don't know if it's available outside AZ but you can get it on amazon.
Nothing wrong with frank's, I like it in my raman noodles. They make a buffalo sauce also that's very similar to the original.
I think siriracha is overrated, too hot and sugar does not belong in hot sauce Imo.
cherokeeprogressive
(24,853 posts)www.hotsauce.com/mobile/default.aspx
dilby
(2,273 posts)Sriracha is the bomb if you want a lot of heat, I love it with Asian food but not to fond of putting it on my pizza, fries, burgers, speghetti like my roommate does. I like using it with my soups though, Sriracha or Franks is all I use. Franks for Western foods and Clam Chowder, Sriracha for Asian food and all other soups but Clam Chowder.
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