You ever try Hooter's hot sauce on wings? I love that stuff. But if you're not into the vinegary hot sauces, you won't like it.
never had it.. but what do you mean by "vinegary"..? Frank's by nature leans towards the vinegar-heavy end of hot sauces.. or is the one you're suggesting more so..? i can't imagine how much more vinegary a hot sauce can get..
You said "buffalo wing sauce". They also have a "hot sauce". I can't stand their hot sauce and haven't had their buffalo wing sauce. Hot sauces and wing sauces don't need to be vinegar-based. I don't think their hot sauce is the greatest, so I was wondering if their buffalo wing sauce was similar.
i see.. well.. since it apparently has nothing to do with it's vinegar-base.. and i am assuming it was just the flavor that drove you away from Frank's original hot sauce.. then you would probably like the brand's buffalo wing alternative.. has that common hint of vinegar.. though not as much as it's regular cayenne pepper variety.. as it's offset by other ingredients that make it an actual "buffalo wing sauce".. so in turn.. it's much more flavorful.. with a modest "heat-index".. as it were.. i too didn't much care for the "hot sauce"..
Yup, I can't stand the taste of Frank's or Louisiana hot sauce. I don't mind vinegar-based sauces, though and that's what Hooter's hot sauce is. If you've ever had and liked the Bentley wings at Hooters, you'll like their hot sauce.
I love Habanero sauce. Sontava or Blazing Saddles are good. Or anything that has four or five ingredients. Chiles, carrots, lime, garlic, vinegar.
Mmmmmm...Marie Sharp's! I used to go to Belize a lot (even did field work for UT in Mayan Archaeology in the early 90s) and I would bring a case back to the US every time! I think it's available in the US now, no?
I used to buy it a few years ago at local grocery stores - it's been here for a while. I'm guessing it's still around.
Capsacin extract is just a pure form of what makes peppers hot (and it comes from the inner membrane/walls of the pepper - the seeds are hot because they're next to this membrane). Dave's Insanity ingredients according to firegirl.com : Tomato sauce, onions, hot pepper extract, hot peppers, vinegar, spices, soy oil, garlic and salt. I've seen references to Dave's Insanity now being anywhere from 50-200,000 scovilles in heat rating (which is quite a range) while looking for its ingredients. When I tried it several years ago, it sure seemed hotter than 50,000, but didn't seem as hot as other stuff I tried. The 200,000 rating seems about right, but when you get that high, it's all the same to me... lol.
That really explains why my best friend loves it so much. He is Vietnamese, has the last name Tran, and his brother is David Tran.
Good story. I like sriracha, but count me as one of the people who likes their food already spicy. I'm a big devotee of Thai and Indian food..........even made a trip to Thailand based mostly on my love of the food. Of course, if I'm eating Mexican food, I like a good spicy salsa on most of my items, and I'll eat sriracha on Vietnamese because that cuisine is usually pretty mild. I like chili oil with Chinese cuisine, and if somebody else makes the cajun cuisine, I'll usually add some form of Louisiana hot sauce if needed...........but I'd prefer the food to be spicy already. The one thing I won't eat is Tobasco though........just can't understand it. It has a BIT of spice to it, but certainly not enough to hide the fact that it tastes like ass.
nice find i just had some of that stuff doused with my veggie buffalo wings last night....ooooooooh soooooooooo good.
