(Part 2) Reddit mentions: The best sauces, gravies & marinades

I'm going to talk a lot about Take Out Chinese Food.
FrostBite is a very high recommend from me. Adds great balanced heat but no flavor. (this is a feature not a bug) Specifically this is my Jamm on Chinese Food. I love the taste of Chinese Food but wish it was spicier but without changing the balance of flavors i love in said Chinese Food. A lot of pepper sauces I love on western styles of food i find throws my favorite
Take Out flavors off balance. My Number #1 favorite hot sauce of all time is Mad Dog 357 Ghost Pepper Hot Sauce LOVE THIS PLEASE TRY IT. I can put that shit on anything and it's now a smokey hot delight but if i put it some on my favorite Beef Lo Mein to be honest it no longer tastes like Lo Mein to me. But not with FrostBite. You can have all the heat you want but still have the Lo Mein taste i crave. I have only found two so far I really like for this specific job FrostBite and SEED RANCH UMAMI RESERVE This is also a sauce worth trying PS. SEED RANCH UMAMI RESERVE has a lot of flavor Chocolate Habanero's provide the heat but all the flavors melds with the flavors in Chinese food I love so much. God i need some noodles now.

Hey! I think this is the cheapest on my list, I had other things that were cheaper but they increased in price :( I'm not even sure what I'd do with rosemary, I don't usually use it in my cooking lol.

I'm not going to lie, I think what I want the MOST on my list is this! I'm a sucker for board games, and Risk has always been a favorite of mine. I love boardgames because you actually get to interact face to face with your friends and it reminds me of a time long long ago where people spent time talking and hanging out with friends instead of playing games, watching tv, or updating facebook statuses on their phone while talking to you. I have a group of friends that gets together once a week and we either go do trivia, board games, or just hang out and I think we'd love to play this sometime.

This one is interesting because it has different rules, and the board changes between games. It's unique in the sense that decisions from previous games influence the next game and some things are permanent. From what I understand, to play it you need the same group of people each game and the board is only good for one play through as you need to either cut out or rearrange the board. Also there are some ominous envelopes that have to remain sealed until the instructions tell you to open them. I just don't know why board games are so expensive :(

OK rambling over!

Don't think I forgot that you are the spicy lover! Might I suggest adding this to your wishlist? It's super tasty and used in almost any Korean spicy recipe. Or add this one as it's only $7 more and has 6x the quantity :)

Anyway, thanks for the contest Aveline!

You're right, I am all of those things, and dudes are my specialty. (For the record, I do like Tabasco)

I find different dishes call for different sauces. The more sauces you try, the better of an idea you'll get for yourself what works with what. Note that the below links might not be the best prices and you can probably find a lot of these sauces at your local grocery store (unless you live in some cultural black hole like the American midwest). I spent my earlier years in southern California and developed a taste early on for Mexican cuisine, so my taste is highly reflective of that influence.

I enjoy these Mexican-style sauces:

• Cholula - mainstream, overpriced, but decent
  
  
  
• Tapatio - slightly more spicy than Cholula, a more peppery taste, for lack of a better description (on my part)
  
  
  
• Valentina - One of the cheapest sauces I've come around, just douse everything in your path with it, similar to Tapatio
  
  El Yucateco is a great brand, in my opinion. They have a lot of awesome varieties. If you go to an authentic Mexican restaurant, you'll likely find it there:
  
  
• Green Chili Habenero - Don't let the color fool you, this is a nice spicy sauce with a good flavor
  
  
• Kutbil-ik Mayan Style Habanero - This is a different flavor, but it's great and has a nice heat profile
  
  
• 4 pack Sampler - why not just try them all. $12 ain't that much, my friend ;)
  
  There are some other popular sauces which if I were to omit, people around here would be very angry:
  
  
• Sriracha Hot Chili Sauce - This stuff packs nice heat with a garlicy-chili taste. I generally save it for Chinese and Indian food, and cup-noodle. Others like to put it on pizza and everything else. It is my opinion that they just don't have the right repertoire of sauces, but hey, if they like it, more power to them.
  
  
• Frank's - You've already mentioned this, but this sauce and other similar Louisiana-style sauces are my favorite. Not very spicy, but they have a nice tangy flavor that goes great with Pizza, eggs, burgers, etc. Don't think about using this stuff on ethnic food, though. Stick to their sauces ;)
  
  There are a lot of boutique sauces out there that just pump out the Scoville units for the hell of it. A lot of them are gag gifts or novelties, but there are people out there that genuinely enjoy the rush you can get from them - you do get an adrenaline rush, it IS a high. Most of the sauces like this, however, are intended for cooking beef chili and other dishes where a small amount can be distributed through a larger portion of food.

Man, there is a WORLD of hot sauces out there, [Sriracha] (https://www.amazon.co.uk/Huy-Fong-Sriracha-Chili-Sauce/dp/B000LO40AG/ref=pd_lpo_vtph_325_tr_img_1?_encoding=UTF8&psc=1&refRID=PGD7R5R06YCBHSH5TQ16) you can get in most supermarkets and is great for slapping on stuff, it's not vinegary like Econa, has actual flavour and has a good amount of heat. It's in most supermarkets and very easily accessible. Some of the best mild-hot sauces I've had are from [The Devon Chilli Farm] (https://www.southdevonchillifarm.co.uk) I got given the [six bottle gift set] (https://www.southdevonchillifarm.co.uk/online-shop/chilli-gifts/chilli-sauce-gift-set/) for Christmas and every single sauce was delicious, so full of flavour and has heat levels from mild up to extreme and the blends of the sauces list what they best compliment and they're just packed with great flavour.

For the more extreme heat sauces a personal favourite is the [Mustard Ghost Pepper Sauce from Psycho Juice] (http://www.hotsauceemporium.co.uk/shop/hot-chilli-sauces/233/psycho-juice-mustard-ghost-pepper-x-2-bottles/). I added this to everything, it was soo delicious, also I love Habaneros and they do a 70% habanero sauce that was incredible too. If you want to make something just "hotter" without altering the flavour much (like a large batch of bolognaise ) adding some [Capsaicin extract] (http://www.hotsauceemporium.co.uk/shop/capsaicin-extracts/192/psycho-drops-killer-million-extract/) will do that great, but only like a few drops.

Recently I went to a chilli farm called [Edible Ornamentals] (http://www.chilliranch.co.uk/store/c1/Featured_Products.html) for a tour, which was very good and tried lots of different peppers and sampled a lot of jams and sauces. [Mr Vikkis] (http://www.mrvikkis.co.uk/) had some great jams I want to try more of, and Single Variety London make some jams, a favourite being [Lemon Drop Chilli Jam] (http://www.singlevariety.co.uk/shop/lemon-drop-chilli-jam) which does have a hot, somewhat sweet and citrus taste.

As you may be able to tell I'm quite a fan of hot sauce.

It varies a lot even (and maybe especially) among authentic places. Whether they regularly use seafood product in all the curry pastes or not, what they can do to accommodate is different everywhere. They might make large batches all the same way and not be able to give you anything else, or have a fish free version of one available on request, or be willing to make you some special right then. I find myself being able to get thai curries at restaurants most of the time, so it's definitely not a long shot these days. Just ask what you need to! Nobody will look at you funny :)


Also, if you're a lover of thai curry you should check out your local asian/ethnic/specialty grocers! Popular thai brands do sell pastes that don't contain fish–mae ploy yellow curry paste for example. Mixing up a curry at home is super easy and delicious with a good store bought paste.

Vegan store bought pastes I like:

Yellow

Red

Green

All from very popular brands and much better than the stuff at regular grocery stores (I'm looking at you, Thai Kitchen, with your bland overpriced paste!).

First off, I LOVE that you offered a local tradition that isn't common in my country, but yet is very available to me! Thank you.

Buttered popcorn and ice cream... actually sounds pretty awesome. I definitely had never considered combining the two but in my mental simulation it's working out pretty damn good.

I looked up choc-tops, we definitely have some similar things to those here too so I'll try a dip method too.

I still have YET to try vegemite! I haven't tried it yet and it's definitely on my list. I have to be honest though, quite unlike the popcorn and ice cream, my taste buds have no guesses on how it's going to taste. I will be going in blind.

As far as reciprocation... hmm... how do I determine something that's common here but would be uncommon elsewhere...

I found this page but it's old, is it still true that Reese's Pieces/Peanut Butter Cups aren't around there yet? How about Doritos?

I do have a hot sauce suggestion: Tiger Sauce. It's not HOT it's just right, and it has a lot of sweet/savory flavor as well. Works on just about anything, just try it on stuff.

You might consider this cheating, but for curry I usually just use Mae Ploy curry paste (I like the Massaman and Panang, but their all good.) These are Thai curry pastes, so a little bit different than Indian curries, but the same basic principle. You can find these at most decent Asian grocery stores and even at some larger regular grocery stores, and failing that, Amazon. There's probably some good Indian curry pastes out there, too; I just haven't tried them yet.

Even if you plan on making your own curry at some point, trying it first with a premade paste is likely going to help you succeed right from the start, and I think it's cheaper than finding some of the spices you'll want (some of the ingredients can be hard to find). It will help you understand what it's supposed to taste like, how the cooking process will work, and you can always add certain spices or extra heat to customize it (I sometimes throw a few cinnamon sticks in while it simmers.) Most recipes I've seen start by making a paste anyway. I always add extra chili pepper to kick up the heat, but some people will find these pastes a little too spicy for their liking.

[Just to clarify, this is not the same as those simmer sauces that come in glass jars. Those are usually about $4 bucks or so, and only make enough for about 3 or 4 servings. This paste comes in a plastic tub for about $6, and usually makes about 7 or 8 meals for me, with about 3 or 4 servings each. If you plan on making your own from scratch one day, this will be pretty much the same as the second half of that process. For the Mae Ploy, you usually need a can of coconut milk, but other than that, just the meat and veggies you want, plus any spices you want to add to change up the flavor a bit. I often drizzle with fresh lime juice and top with fresh cilantro. Chopped peanuts or cashews can also add a bit of flavor and texture.]

Kimchi is a good option, if you like strong flavors, fermented foods, and spiciness. I can't get enough of the stuff. It's delicious on its own, a great addition to stirfries, soups, and main dishes (especially pork), and is really good for you as a probiotic.

Health benefits of kimchi, from PubMed.gov.

As a general rule of thumb, when making Asian dishes, I ease up on the oil--since only a little is required for stirfrying--and boost flavors with chili and soy sauce, mirin, miso, rice vinegar, ginger, or honey, depending on the recipe. If you live near an Asian market (lucky you!), you can get all of these pretty inexpensively. Spring for some gochujang, Korean chili paste, if you can....it's wonderfully addictive and goes well with nearly anything.

Vegetable Curry! Find some yellow (or your fave color) curry paste, I like the Mae Ploy brand and have actually seen it in the kitchens of some Thai restaurants.

In a tablespoon or 2 of oil, add about a tablespoon of curry paste (a huge container of it costs about $6 and is good for a year or two) and fry for a minute or two. Add sliced onions, mushrooms, (bell peppers if you like) and garlic and continue to saute. Add a 15 oz-ish can of coconut milk and 1-2 cans of vegetable broth or water and chopped, peeled potatoes and carrots. Simmer until carrots and potatoes are tender, and add more water/broth and/or coconut milk if you like.

You can add red pepper flakes or hot sauce if you like too, but my curry paste is spicy enough for me. Change up the veggies as you like, add tofu, it's very versatile! A scoop of peanut butter to mix it up is good, or try red or green curries, or add chunks of pumpkin or sweet potato.

When I make this for my mom's work, I do onion, mushroom, garlic, red and green bell pepper, zucchini, sweet potato, regular potato, and spinach.

If you can't find curry paste, just fry up curry powder, fresh chopped ginger (or powdered), fresh chopped garlic, and fresh chopped lemongrass in the first step. It won't be quite as good, but it will still work! I am lazy so I buy the [lemongrass and ginger in the tubes from the the produce section]
(http://www.gourmetgarden.com/en-us/product/534/lemongrass-stir-paste)

Yellow Thai curry over rice. Go to your local Asian market, or get these off of amazon:

Mae Ploy brand Yellow Curry Paste

and

Squid brand fish sauce

You only use a few Tablespoons of each at a time, and they both last a long time in the fridge (many months)

Here's how I make it:

• Put a (14ish OZ size) can of coconut milk in a large-ish pot (I use around 5 qt size for almost everything)
  
• Chop up some boneless, skinless chicken breasts or thighs into 1 inch chunks and add to coconut milk.
  
• Chop veggies that your kids are not violently opposed to into 1 inch size chunks (carrots/potatoes/sweet potatoes/onions) and add to coconut milk.
  
• Mix 2 Tbsp of Curry Paste with 2 Tbsp water in a small bowl to break up any lumps and add to the coconut milk
  
• Bring pot to a boil then reduce and simmer until chicken and veggies are cooked through. You could also do this in a crock pot.
  
• If you are using veggies like frozen peas, or bell pepper, don't add until the chicken is almost cooked as they cook really fast and will get mushy if you cook them for a long time.
  
• When chicken is cooked, add 2 Tablespoons of the fish sauce. I know this stuff smells awful coming out of the bottle, but you only use a little bit, and it really adds tastiness and depth to the curry.
  
• Serve over rice (or noodles)
  
  
  I really like this because it is really versatile. You do have to buy coconut milk, the Paste, and the Fish sauce, but after that you can just make it with whatever meat/veggies you have on hand. I mostly do Potatoes, Onions, and Chicken, but I used the red paste with shrimp and bok choy once when I was feeling adventurous, and it was great.
  
  The coconut milk gives it a great flavor, and if you use familiar ingredients like potatoes and chicken you can probably get your kids to try it if they are a bit picky. It's really just a throw-stuff-in-a-pot kind of a dish, but I really like it.
  
  Check out some recipes/posts on it here, here, and here
  
  (edit:formatting)

I'm always surprised when I see people on here eating bland dry rubbed baked chicken breast when there are so many great marinades. I'd like to share just two or three. For each of these, I just crank the grill up real hot, take my brined chicken and throw it on after a quick ten minute marinade. 3 minutes on each side and I've got an rich, complex, and spicy chicken dinner. All of these sauces are straight from the bottle with no prep. Easy. I get them from Wegmans but I'm sure you can get this sort of stuff elsewhere.

1. Tom tom sauce. Delicious, spicy red miso based sauce. Only adds 25kcal
   
   
2. Thai basil sauce thinned with thai peanut sauce. For this one I make extra of the sauce and baste the chicken once on each side when grilling. Incredibly complex spicy flavor. If you love thai food, you'll love this. 75kcal.
   
   
3. Hoisin with soy sauce.
   
   I should mention that if you are predisposed to high blood pressure or heart failure these might not be good options since they are very salty. For the rest of you, enjoy!

If you'd like a simple starting point for thai curries, this right here is a fantastic starting point. There are also variety packs to try different ones.


Massaman Curry is one of my favorite things in the world. I typically make it with chicken, potato (sometimes sweet potato), sometimes with carrots, green peppers, or onion, always over rice. Don't forget to cook the peanuts either! :)


Next up is to grab some fish sauce, lemongrass, and ginger. I personally like Squid fish sauce. It is foul beyond belief if you give it a smell or pour it in a hot wok but it works magic. (I also add it to chili and meatloaf for umami). For the ginger and lemongrass, I won't lie, I often by those tubes of crushed stuff instead of actual lemon grass and ginger.


The Maesri pastes are a good starting point but working a little variation of the fish sauce, lemon grass, and ginger can get you a much better flavor.


For heat some sambal oelek is a pretty (this is a nice 3 pack of thai seasonings that has fish sauce and the chili paste) and maybe some ground thai chili.


Here is a recipe you can use as a starting point, I'd recommend frying the paste a minute or two then add coconut milk and letting that simmer a bit before getting into the rest of it. I personally wouldn't add peanut butter, though I make sure to cook with actual peanuts. If you have problems finding the tamarind paste, you'll be fine, though it is a good one to have.

My favorite is Stubb's. It's not sugar-free, but it works great in the right amount. You can't exactly slather meat in it, but you can eat a decent amount for 5-6 carbs. I've had the original and the spicy, both awesome:

http://www.stubbsbbq.com/product/original/

http://www.stubbsbbq.com/product/spicy/

There's a couple sugar-free ones, too, but I haven't had them. People seem to like Guy's a lot: http://www.netrition.com/guys_bbq_sauce.html

As well as G Hughes: http://smile.amazon.com/Hughes-Smokehouse-Bottle-Select-Hickory/dp/B00PF5M0VC

I haven't seen either of the sugar-free ones where I live, but people claim they find them at Wal-Mart, so you might check.

Looks like you could go nuts with the sugar-free ones if you wanted to. If you've got a slow cooker, do a Boston butt roast in there and you'll have pulled pork for days. So tasty.

If you're missing spaghetti sauce, too, by chance, check out this brand; they have it here at Kroger and it tastes great: http://www.delallo.com/catalog/sauces

I live in Hawaii so food like this is pretty common, but when I was in college in Boston it was a winner with all my white friends.

Find an asian grocery store or even a regular one if you live in a large city with a sizable asian population and buy this:

https://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS

I suppose you could order it off Amazon too. The one I linked is mild, but you can get the spicy ones if your friends can handle it.

Other ingredients: Stew meat, carrots, celery, onion, whatever other vegetable you think you might want with curry.

I generally use a little under 2lbs of meat, 1lb of carrots, 1lb of celery, and 2 onions, but you can adjust based on what you like.

1. Get a big pot and put enough cooking oil in it to coat the bottom. In a cold pot, the oil will move around slowly, heat up the pot until the oil moves around easily. Then add the meat and chopped up onions.
   
   
2. Using a spoon or spatula or something move the meat around so that it doesn't burn at the bottom of the pot until it looks cooked on all sides.
   
   
3. Add as much water as the curry instructions say to add and all the curry cubes. If you are unsure, it's better to add less water because you can always add more later. Cover the pot, turn the heat down to low-medium (3-4 if your stove dial goes from 1-10). and let it sit for about 10 minutes.
   
   
4. Open the pot and stir it around to make sure all the curry cubes are dissolved. Keep stirring it for another 5 minutes or so. Stew meat is very tough so even though it looked cooked in step 2, you are cooking it longer to make it tender. If you put a lot of extra meat in, you can pull a piece out and taste it to see if the meat is tender enough yet. If not, let it simmer another 5 minutes or so. You can't really overcook it unless you cook it for hours.
   
   
5. While all that simmering was going on, chop up your other vegetables. Make sure you rinse all the dirt and stuff off first and peel the carrots with a carrot/potato peeler. Throw the vegetables in and cook them for about 5 minutes or so. Again, you can taste a piece to see if they are cooked to the level you like. I don't like my vegetables too mushy.
   
   
6. Make some rice and serve the curry on the rice. I won't tell you how to make rice because there are enough youtube videos for that. Rice is cheap, maybe make a small batch first for practice if you've never done it before. The key is finding the right water/rice ratio.
   
   
7. If you want your curry to be thicker, get some cornstarch and mix it in a small bowl with a little bit of cold water until all the clumps are gone and it's just liquid. Then pour the mixture into the hot curry and mix it some more. This is the proper way to add corn starch to thicken something without getting clumpy corn starch nuggets.

4oz should last you a fairly long time if you're careful to be efficient with it.

Liquid smoke is "real smoke" in the sense that it is made with real smoke. It's basically made by producing smoke in a humid environment, and having it condense on a cold metal plate. The condensate is collected and bottled.

Liquid smoke gives you an alternative to using a real smoker. Ham (unless it's parma/serrano, etc) is smoked. Building a smoker is expensive and complicated in itself, so trying for a first time using liquid smoke is very convenient.

These are expensive examples. In Canada (and in the United States, I assume) you can buy it in most grocery stores, and it's less than $10.

https://www.amazon.ca/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO/ref=sr_1_1?ie=UTF8&qid=1501766154&sr=8-1&keywords=liquid+smoke

https://www.amazon.ca/TRY-ME-LIQUID-SMOKE-OZ/dp/B00CO1ZFVC/ref=sr_1_3?ie=UTF8&qid=1501766154&sr=8-3&keywords=liquid+smoke

I will be honest in that I have never used liquid smoke to simulate real smoking, but I know that some commercial producers do it, and it should work. Just be careful not to use too much - it is quite strong.

If it were me, I would acquire that prague powder, and some liquid smoke and I would give it a try :) Do some experimentation. It probably won't be exactly like a commercially produced ham - especially if you're used to American "country ham" which is much dryer.

You could try curing pork chops (kassler) or pork loin.

Personally, I like to make cured/smoked pork ribs, pastrami (beef brisket, blade, or cheek with lots of spices), cottage roll (unsmoked cured pork shoulder with cloves and extra sugar), etc.

I find it easiest to do smaller pieces of meat, and do it in a ziplock bag. That way you don't need as much water, which means you don't need to use as much prague powder or spices. You just need to turn it over every day to make sure it's getting well mixed/exposed.

Also, using smoked paprika or ground chipotle powder (for more heat) brings fantastic smokeyness to just about anything. Opening a jar of chipotle powder from The Spice House and smelling gets you 85% of a great, smokey barbecue sauce's flavor! (Also, once you've got chipotle powder around, it finds its way into all sorts of other stuff - like mayo as a smokey dip for sweet potato fries... which would be a perfect side for that pulled pork sandwich!)

But if you're making a good amount of sauce, using a few canned chipotle peppers in adobo sauce (hopefully available in your local grocery store) gets you a little heat and a lot of perfect smoke!

if they are on clearance most likely they are old, and therefore are pretty much useless. you can usually get Thai curry pastes for dirt cheap at any asian market. Masaman this is my favorite brand, and it is 1.29 for a can at the Thai market by my house. stay away from Thai Kitchen products, they are very bland IMO.


That being said, the Thai yellow curry, is it a powder or paste? if its a paste, fry it in some oil until you can get that wonderful thai smell going, throw in some chopped onions, you want the onions cut pretty large since its going to be stewing for awhile. peal and dice some potatoes, and parboil them. you want them edible, but just barely. I love chicken curries, so I take a chicken breast and slice it very thin, it actually helps to have it somewhat frozen, you want it VERY thin. after the paste and onions are sweated out nicely, throw in the chicken an a can of coconut milk and the potatoes and let it simmer for a good 15 mins or so, salt to taste and use sambal, or red pepper flakes, to spice it to the level you like.

Of course most cost effective would be to make your own hot sauce w/habaneros, fermented or otherwise. If you are open to something very hot, but can be flexible with heat level depending on what you put it in/on, I would recommend a jar of Reaper mash. I buy a 9oz jar from Amazon for about $14, which sounds like a lot, but it is SPICY and pretty neutral in flavor:

https://www.amazon.com/Magic-Plant-Carolina-Reaper-Pepper/dp/B00NDAY6G8/ref=pd_rhf_sc_p_img_9?_encoding=UTF8&refRID=NEGKGVGV3HRWBJMVB8C1&th=1

If I want to go very high heat, I may add a teaspoon, sometimes, I just add a dab or two for single serving stuff. A little bit can heat up a whole pot of chili. I tend to really like things hot, and my last jar lasted me about a year. Just gotta keep in in the fridge for freshness.

Edit: oh, you could also extend it and add some vinegar for more of a tabasco flavor. The mash is quite versatile.

I don't know why anyone hasn't mentioned this, but that is WAY too much oyster sauce for a pound of meat.

you'd be better off with 2-3 tbsp of Oyster Sauce. INstead of straight soy, use Dark Soy. It gives it a much richer flavor. My favorite brand is Pearl River, you can get it at most asian markets, or off amazon:
http://www.amazon.com/Pearl-River-Bridge-Superior-Sauce/dp/B0001EJ4C0/ref=sr_1_1?s=grocery&ie=UTF8&qid=1332891610&sr=1-1

However it's really overpriced on Amazon. You should be able to find it at a well stocked asian market for 3-5 bucks a bottle.

Thanks for your videos and this giveaway! You have a lot of great recipes that I've enjoyed, I love the sriracha deviled eggs!


This is another spicy recipe that I enjoy; Gochujang Baked Chicken


1lb Chicken pieces ( I use bone in thighs)
2 tbsp gochujang (Korean chili pepper paste )
1 tbsp white miso
1 tbsp soy sauce
2 tbsp rice vinegar
1 tsp toasted sesame oil
2 garlic cloves
1 tsp grated ginger
*1 medium tomato


Preheat oven to 375°F


Put the chicken in an oven safe dish, large enough to keep the chicken in one layer. Put everything else in a blender, blend until smooth. Pour the sauce over the chicken. If you're using chicken pieces with the skin on, use your fingers to partially separate the skin from the meat and add some of the sauce under the skin.


Bake the chicken for around 30 minutes (or until the internal temp is 165°F).


I serve it in lettuce wraps with julienned carrots, yellow peppers, cucumber and fresh basil.

You're thinking of Huy Fong Sriracha. I won't be able to answer your question objectively. I'm 25 and my family has been using that brand since before I was born, so I'm heavily biased towards it haha. The Yellowbird sriracha is quite good and is certainly worth a try (I don't regret getting this bottle). But if you love the original sriracha like I do, no other sriracha will compare. Hope that helps!

Delicious curry.

2 cans of coconut milk.

1 can of curry paste. I use either Thai Kitchen curry paste or Maesri Thai curry paste

3 frozen chicken breasts (or mushrooms if you're vegan)

3 potatoes cut into cubes

1 onion

Frozen peas

White rice or brown rice if you're not a shitlord or doing the low carb thing.

cut up onion, potatoes and chicken.

Onion first in large pot with a little bit of oil.

Then cook chicken in with the onion once it's almost done.

Once the chicken is cooked all the way add your potatoes, 1 can of coconut milk and the can/jar of curry paste. Use your empty coconut milk can and add about half a can of water to the mix. Mix it all up nice and tidy and bring to a boil. Put it down to a simmer and cook for about a half hour. Then add the coconut milk and continue to simmer for another 20 min or until the potatoes are nice and soft. Add a cup or 2 of frozen peas about 10 min before it's done.

Make your rice when you add the second can of coconut milk.

Either get a rice cooker or you can do it my favorite way.

Put as much rice as you'd like in a pot with a cover. I do like a cup or 2. Add enough water so that it is over the rice a half inch. Mix the rice and water up and then set to a boil. Once it reaches a boil, put a cover on it and turn it down to super low heat. Let it sit and cook for 20 min. Don't open the cover, don't stir it, don't even look at it to be sure. It' works every time.

Add the curry on top of rice and enjoy. :D

Well you don't want to replace meat with fruits and vegetables, you want to replace meat with legumes, nuts and seeds, whole grains, and tofu and meat substitute products. You should be eating roughly the same amount of fruits and vegetables regardless of how much meat you eat.

Check out /r/vegetarian, the wiki has a "meatless monday" recipe guide with a lot of good ideas. I just went vegetarian a few months ago and have actually found it pretty easy. The folks there are really helpful if you have more questions.

Some things that I make regularly that might give you inspiration:

Red bean and orzo soup

Black bean chili

Red beans and rice

Massaman curry with tofu (I just use curry paste instead of making my own paste)

I also was gifted America Test Kitchen's vegetarian cookbook, and it's really excellent. You might check that out too.

I use maesri red curry paste. It's definitely thai in origin but produces wonderful, flavorful coconut curry every time. They have a lot of other varieties too. I admit I don't know much about the differences in ingredients between thai and indian curries, though.

Edit: Ok I just read a bit and thai is pretty different as one might assume, so this is probably not useful info. But I'll leave the comment up in case you're interested in foraying into thai curry I guess!

Thai curry is mostly stuff that stores well and available on Amazon. Some coconut milk and curry paste and you're well on your way! Add some veggies and serve over rice. Maybe a can of bamboo shoots and dash of fish sauce but still good without. I haven't tried these brands as I can buy it locally but the reviews look promising:

https://www.amazon.ca/Edward-Sons-Native-Forest-Coconut/dp/B00Q3CL5MQ/ref=pd_sbs_325_2?_encoding=UTF8&psc=1&refRID=FGJ2CHVXVQ9578DKDT59

https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/ref=sr_1_4?ie=UTF8&qid=1521067262&sr=8-4&keywords=curry+paste&dpID=51YmtERRN4L&preST=_SX300_QL70_&dpSrc=srch

...and a kilo of curry paste makes a lot of curry. Thai basil is also easy to grow and definitely adds to it.

Thanks for that.

​

So I'm thinking something like this: https://www.amazon.com/Premium-Unpasteurized-Non-GMO-Doenjang-Sempio/dp/B00F0NPF5C/ref=sr_1_4?keywords=doenjang&qid=1551196094&s=gateway&sr=8-4

​

Combine with spicy curry paste, spoon into a bowl of italian bread crumbs, and pan fried. Sound about right? I think it would make a great staple for travel. It's fermented, so it keeps well. Relatively cheap compared to nutrient content. High in protein. Would be good with gyozu sauce.

​

There's also this stuff: https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=sr_1_11?keywords=gochujang&qid=1551197025&s=gateway&sr=8-11

​

There's far less bean in it though. I actually have some of this at the house too. Didn't realize it actually had bean in it. Thought it was just peppers. Still, that's two good candidates. I think I can pull this off.

Another option, though not quite a gravy how we think of it, is Thai curry sauce. It's unbelievably delicious over rice, and it's easy to make. All you need for the sauce are curry paste, coconut milk, a bit of oil, and a bit of brown sugar.

fry ~ 2-3 tbs of yellow curry paste in a puddle of oil for a minute or so, add a can of coconut milk, simmer for a few minutes, and add a tiny bit of brown sugar. A can of coconut milk is 750 calories.

The best brand of curry paste is Mae Ploy which you can get at most asian grocery stores much cheaper than on amazon ($3/tub is enough for 8-12 batches).

The best brand of coconut milk (that I've tried) is Chaokoh, which you can also get at most asian grocery stores for a bit under $2 per can.

If you want to make it more of a meal, you can also add a diced raw chicken breast and some veggies to it while it simmers (I use peas, red peppers, and onions).

Nan-pizza. Perfect for one person. You can either purchase precooked naan, or make it yourself via this recipe. Warning this step takes awhile, but it's no knead.

I used kochujang paste as a base, because its spicy and sweet and works well for me.

Then just top with mozzarella and anythings you like! I heat it up in a toaster oven since its just for one person. This is how I survived as a single person. There are so many variations! But, the kochujang is so flavorful, I often ate it just with the cheese!

The basic gist of it is:

Empty a can of curry paste (e.g. http://amzn.com/B000ETLVXC This stuff should be $1-$1.50 at an Asian grocery. There are all sorts of varieties.) into a saute pan over medium heat. Stir it around until it becomes fragrant, about 30s - 1min. Add a sliced onion. Stir for a few seconds. Add a can of coconut milk (13.5oz / 400mL) and stir well to incorporate all of the curry paste into the base.

At this point, lower the heat to a simmer and add your raw protein if it's chicken, pork, or beef. If you're using shrimp or mussels or something that cooks more quickly, hold off for a few mins.

Add whatever veggies you're going to add. Get creative... Literally anything will work. I like adding small cubes of acorn squash, for example.

Splash in some fish sauce for saltiness and umami, lower heat, and simmer until your protein and veggies are done, stirring occasionally. Adjust spiciness as you see fit. Once done, juice a lime into the curry (or do it per-serving when eating)

This is super basic... You can kick it up a notch by adding lemongrass, galangal, kaffir lime leaves, thai basil, etc. But this will get you 90% of the way there for about $4 + cost of protein + cost of veggies, with enough to feed 3-4. Chock full of good coconut fat and only limited by your creativity. The asian market I go to has probably 10 different varieties of curry paste (they even come with preparation suggestions too)

edit: It'll be pretty saucy, so it's best to serve it over a substrate of some sort. Starch would be good here. Or, you could add broth to the curry to make it into a soup.

All 4 of these ;) but my favorite is the Caribbean and XXXtra hot ones. They're all delicious, though, and very spicy! :)

This is really delicious and satisfying. My wife finished a big batch of kimchi the other day, which made this recipe economical. That coincided with a tub of gochujang arriving from Amazon. It was meant to be.

I deviated from the recipe a bit, using mixed dried mushrooms, and skipping the Korean chili flakes since the kimchi was already so hot. Plus I doubled the ingredients to have it two nights in a row.

https://www.cilantroandcitronella.com/vegan-kimchi-stew/

...

I never cooked with gochujang before. It's terrific, and very different from the hot pastes of other countries.

https://smile.amazon.com/gp/product/B00ESK1IU4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

...

Here's the linked recipe before my minor alterations:

Ingredients
6 dried shiitake mushrooms

2 ½ cups (590 ml) water, divided

1 tablespoon oil

1 small onion, thinly sliced

1 tightly packed cup (about 200 grams) vegan kimchi

¼ cup (60 ml) kimchi juice (from the bottom of the jar or squeeze it out of the kimchi)

1 tablespoon soy sauce

1 tablespoons Korean chili paste (gochujang)

2 teaspoons Korean chili flakes (gochugaru), adjust to taste

1 – 2 teaspoons sugar (optional)

Half a package of firm or extra-firm tofu, sliced into 6 slices

1 teaspoon sesame oil

1 -2 green onions, sliced

2 radishes, cut into matchsticks (optional)

A sprinkling of sesame seeds (optional)

...

Instructions
Bring 2 cups of the water to the boil, remove from the heat and add the dried shiitake mushrooms. Let sit for 15 minutes to rehydrate. Once hydrated, give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom stock for the soup.

Heat a medium pot over medium-high heat and add the oil and onion. Sautee until soft then add the kimchi. Sautee for about 5 minutes or until the kimchi is softened. Add the mushroom stock, being careful not to add any grit that came out of the mushrooms, remaining ½ cup (60) of water, kimchi juice, soy sauce, chili paste and flakes. Taste and if it’s too sour for your liking add 1 – 2 teaspoons of sugar.

Add the sliced shiitake mushrooms and nestle the tofu slices down into the stew so that they’re covered by the stock. Bring it to a boil then reduce the heat to medium and gently simmer for 5 minutes or until the tofu is heated through.
Remove from the heat and add the sesame oil. Divide the stew between two bowls each with 3 slices of tofu and garnish with green onion, radishes and a sprinkling of sesame seeds. Serve with rice.

Oh man, just found this subreddit! There is really is a subreddit for everything.

Picked up a few sauces from Byron Bay Chilli Co, really loving the habanero and mango sauce but it's still a bit mild honestly, so I went ahead and ordered a bottle of Mad Dog 357, a Bhut Jolokia (ghost pepper) sauce.

Also picked up a bottle of Nando's Extra Hot Peri-Peri Sauce. It's really nice, but it really is very mild. Goes well with a hotter sauce or chilli powder.

Yes. I see most people really like the popular Rooster Brand. However, I always try to get people to try pho with the original Thai sriracha which I call the Shark Brand.

The Shark brand is not as spicy, in fact, hardly spicy at all. But it's way less overpowering than the Rooster brand (especially when you add too much). It's a tangier and sweeter sauce which I think complements the broth better. But for anything other than pho, my goto is the Rooster brand.

i like japanese curry, it works well with beef, pork or chicken. here is an example, they have variations (generally sweeter or hotter). peole can love it or hate, so maybe try a small batch first.

http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS/ref=sr_1_3?ie=UTF8&qid=1449251979&sr=8-3&keywords=japanese+curry

for the cut of beef you will want a roast, pick the one that fits your macros. i dont actually do a lot of beef in crock pot so no suggestions.

for pork same deal. if im going for leaner ill use pork cushions/tri tips. if im going for tasty and fatty its shoulder/butt all the way. country style ribs are also a great fatty pork cut.

bbq sauce you can just go straight up in the crock pot, maybe add some broth or water so you dont have to use so much sauce. salsa i think you need to add something, taco mix ix popular. ive also enjoyed ranch mix and the lipton soup thing that is for onion dip or meatloafs and all sorts of things. another popular mix is franks (or a cayenne pepper sauce) with optional ranch mix.

In addition to Soy/Teriyaki I like to add Chili/hot pepper flavors to my dishes. Walmart should carry this stuff, which has a bit of a bite to it but the chili flavor is great.

You won't be able to find this stuff at walmart, but it's good too and is available at Amazon.

I don't have a favorite brand, but don't forget Hoisin sauce!

The sauces are pretty easy to find, any Asian grocery will have them or any grocery store with a decent Asian section.

Alternatively:

Hoisin sauce

Sweet chili sauce

Sriracha sauce

Thai peanut sauce For some reason Amazon only has this in a 12 pack. I'm actually OK with that. ;^)

It depends on flavor profile more than anything. /u/urnbabyurn has it down. That will be amazing.

But you could do a simpler dish of sorts you could make a green curry without lots of coconut milk (or any for that matter) with a simple paste and fish sauce that will pack a pretty good punch. Stuff like Mae Ploy

Interesting post idea. I recently ate at Buffalo Wild Wings with an Indian guy from another department and he ordered the Blazin Wings for himself. While all of us went with parm garlic, salt & vinegar, medium and hot, or mango habanero, this Indian dude was just downing those wings as if they were mild or medium. That was such an insane demonstration of hot food tolerance that I could not comprehend.

Like I know a good amount of people who could eat Blazin but they wouldn't enjoy doing so and might make a fuzz about the heat and stuff... but this Indian guy had no comments or complains. He just sat there and quietly eating his Blazin and casually partaking in the conversation.

Anyways I would love to hear about some bomb-ass hotsauces that you guys have encountered so that I could order them online as a gift for my newfound flame-retardant Indian friend.

Personally I'm thinking of starting with this: https://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I

If you like a hot sauce with a little sweetness to it, this one is pretty good.

https://www.amazon.com/Try-Me-Tiger-Sauce-Ounce/dp/B0005ZUG86

http://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU
any cheap Hoisin sauce is great for teriyaki and as a sushi goop.
http://casaveneracion.com/bottled-vegetarian-mushroom-oyster-sauce/
this veggie oyster is surprising good as well for both purposes.

ok,

right.

BBQ Saucethis stuff is bloody lovely and dead easy to make only takes an hour or so.

pulled pork now i sub cider for the 1/4 cup (effin americans and thier cups) of water and add 2 tablespoons of liqued smoke for a nice off the grill hint. cut the skin off your shoulder ofc b4 you slap it in there and make crackling out of it to go in the buns too for bonus points ;)

ill not insult you by linking you a coleslaw recipe...

p.s. you may find the 'liqued smoke' hard to find, amazon has it and so do alot of tesco.. its worth the effort hunting it down though.

p.p.s. dont worry about it looking like 'there's hardly any sodding liqued in this slow cooker!' the pork will make its own.

That's the beauty of it. It retains the flavor of your food while adding heat. Oh and never get this one:

http://www.amazon.com/Roland-Sriracha-17-Ounce-Plastic-Bottles/dp/B001EO7HE8

This is the good one:

http://www.amazon.com/gp/product/B000LO40AG/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001EO7HE8&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1FXP4BEY9VY1CVW1JBHH

But I hear that this one is even better (unconfirmed):

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-bottle/dp/B000EISJXS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1318926014&sr=1-1

I like to put the egg on the hash browns then hot sauce them together. Sriracha is my favorite, but some jalapeno Tabasco is great too.

That sounds like Mae Ploy Panang Curry Paste. Mae Ploy is almost impossible to go wring with. I've seen a couple Thai Redditors declare it better than their mom's fresh made paste, so... :)

If you like challenges, I recommend the following:

• https://www.hotsaucedepot.com/357-mad-dog-ghost-pepper-edition-5oz/
  
  
• https://www.hotsaucedepot.com/blairs-ultra-death-5oz/
  
  
• https://www.hotsaucedepot.com/high-river-sauces-rogue-5oz/
  
  
  If you prefer sauces you can cook and eat freely, then I recommend:
  
  
• https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38/ref=pd_lpo_vtph_325_bs_img_1?_encoding=UTF8&psc=1&refRID=81S5SW7T1FDBFPW30GGH
  
  
• https://www.amazon.com/El-Yucateco-Habanero-Sauces-Items/dp/B0000GHNUE
  
  
• https://www.amazon.com/Yucatan-Sunshine-Habanero-5-Ounce-Bottles/dp/B000LLKCV0
  
  

My personal favorite is Dave's Scorpion Pepper Sauce.

Its very spicy, but the scorpion pepper in general has a great flavor and this sauce doesn't add any extra flavors.

Melinda's Naga Jolokia Sauce is another good one.

This one is made with the ghost pepper, and is also very spicy.

Some exported Korean products
will wrongly translate rice syrup as corn syrup, apparently.

An interesting choice is to make your own following a recipe which has the ingredients you like. Maangchi is a goddess though, so her recipe is probably the best.

I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish


Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

This is the closest to Rendang flavor of all mae ploy spices

It's basically a puree of all the spices you need and lasts forever. (30-40 servings)

Fry 50-100 g of the paste in oil and then add beef short ribs and brown.

After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)

Serve with rice

The best standard vinegary hot sauces from Mexico, imo: Tapatio and Valentina. Try them if you get a chance. They're nothing like Tabasco (which I hate, and it's from Louisiana, US).

As for my favorite Mexican hot sauces overall, you can't go wrong with El Yucateco. They have numerous varieties, and you can't go wrong picking this up: https://www.amazon.com/El-Yucateco-Habanero-Sauces-Items/dp/B0000GHNUE/ref=sr_1_2_a_it?ie=UTF8&qid=1539815317&sr=8-2&keywords=el+yucateco

Their standard red sauce is average, but the green, Caribbean, and "Kutbil-ik de" (I think that's what it's called) are fantastic.

This recipe and this one here are my two current favorites. For the first one, Halloumi cheese can be pricey, so I usually sprinkle feta on top instead! And the Korean-style is insanely fast/easy/inexpensive. I mixed a little bit of gochujang with the vinaigrette while it was boiling, and it really took the flavor to the next level, but you can use sriracha if you want, or just leave chili paste out of it. It tastes fantastic either way!

You can order [cans of the chili paste online](
https://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE) and then follow the recipe on the can to get an easy tasty meal (well, I add a tablespoon of fish sauce and a tablespoon of cane syrup or brown sugar to mine for even better results). Maesri brand masaman curry paste is good.

I find that these spice pastes are pretty good:

https://www.walmart.ca/en/ip/aroy-d-green-curry-paste/6000187074544
https://www.walmart.ca/en/ip/aroy-d-red-curry-paste/6000121285929
https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/

You can usually find these at Asian grocery stores like T&T

I believe the Trinidad Scorpion was the record holder before the Carolina Reaper, so it's way up there - 1.2 million according to Wikipedia. Having only tried three or four different brands, I've preferred the Reaper in paste form (uniform paste, not with visible seeds in it, might have been this one - definitely Magic Plant Farms, at least) and the Scorpion as dried powder (this one), but I haven't tried enough different ones to say for sure that's always true.

providing amazon links but go to an asian grocer cause it'll be half the price

"dark soy sauce" is slightly thicker than light and has a sweeter, saltier flavor. you can find it in most stores jsut look for something that says dark soy sauce https://www.amazon.com/Pearl-River-Bridge-Superior-Sauce/dp/B0001EJ4C0/ref=sr_1_3?keywords=dark+soy+sauce&qid=1558822716&s=gateway&sr=8-3

soy paste is even thicker. sometimes called "thick soy sauce" i think https://www.amazon.com/Kimlan-Soy-Paste-20-oz/dp/B003Q3GGGU/ref=sr_1_4?keywords=soy+paste&qid=1558822888&s=gateway&sr=8-4 or https://www.amazon.com/Koon-Chun-Thick-Soy-Sauce/dp/B00012OI14

not sure about the brand. i usually like koon chun or pearl river bridge. maybe try asking someone at the restaurant :)

I think that Hoi Sin Sauce is completely nomtastic!! I have a few food things on my wish list; any of these would be awesome! Thanks for the nomalicious contest!

They come as a roux. So it's actually a lot easier to make than traditional curry, lol. Like a stew.

> Do you guys think the Mcdonalds that I'm eating is stalling me?

Are you kidding? You're kidding, right?

Just in case you're not kidding, you can find the nutrition info for the entire McDonald's menu online. Google is your friend.

However, why are you paying all that money and wasting the time to drive to a drive-thru line to eat that over-priced crappy beef? Go to Costco and you can buy much better ground beef and cook up a week's worth of "burger's" in half an hour on Sunday, that you can heat up in a minute in a microwave at work, school or home. It will taste way better, be faster and save you a ton of money.

Ketchup has carbs. Pick up some Heinz Low Sugar Ketchup at your supermarket. If you really want to throw your tastebuds a frat party with lap dances, just get some of this: https://www.amazon.com/Hughes-Sauce-Bbq-Sf-Hickory/dp/B00PF5M0VC (my local supermarket stocks it) and put it on your burgers. Your mouth will never want to sit in a drive-thru again.

This stuff is amazing on all things included in an english breakfast. - HP Sauce

This stuff is a Sweet Heat sauce - Tiger Sauce

These are two that are always stocked in my fridge that you might not know.

Besides the regulars...homemade buttermilk range, franks, siracha, maple syrup, ketchup, assorted mustards

thai curry

I cannot recommend this enough. It is extremely cheap, easy, and delicious. All you have to do is mix this curry paste with coconut milk and bring it to a boil. Then add a cup and a half of stock (chicken, vegetable, whatever).

Then you add whatever you want to it: beef, chicken, fried tofu, peppers, onions, bamboo shoots... you get the idea. Bring it to a light boil for a while, until everything seems to be cooked. Serve over rice

I've never made it without black vinegar, but I can't imagine it working out with any of those substitutes. You can just use Amazon though. Same for the dark soy sauce.

Honestly it's probably not worth it to make without those, I imagine it would be pretty disappointing. My mom always did that when I was a kid. "This recipe just isn't very good, I don't get it." but also "Well I didn't have x,y, or z, so I just substituted the closest thing I had."

Recently my wife made a batch of wings with Gochujang (Korean) pepper paste, delicious! Spicy, garlicky, plus the interesting flavor of the peppers. You can find it at Asian markets or online.

Hey /u/dMage ! Thanks again on the BBQ sauce recommendation. For those of you who didn't see it on his IG, it was the G.Hughes BBQ Sauce (perfect for cutting): https://amzn.com/B00PF5M0VC

I found mine at Publix!

I'm following a lot of you, but here's mine again: https://www.instagram.com/p/BMjV3fxg_mN/

Just flexing pics, lifts, and Doge stories. :)

As someone who tried for a while to recreate a Chinese dish from overseas, I researched the hell out of it. Turns out, most of the ingredients that I bought that were cheap and lasted forever and seemed like "specialty items" but actually were the most common things among any sort of asian cooking and could be crossed over to do asian fusion in traditional dishes. At the bare minimum I recommend Sesame oil, rice wine vinegar, and dark soy sauce.

I don't see dark soy sauce used in many recipes in gif form, but it's basically a condensed and sweetened soy sauce. It's very thick and almost thin syrup, but it has so many applications and is used heavily in traditional chinese and surrounding regions recipes. I can't ever find mine locally but you can buy an 18oz bottle on amazon for like $8. (link: https://www.amazon.com/gp/product/B0001EJ4C0/)

So I actually buy this!
And you know where from? Amazon of all places.


Unlike most things on Amazon.ca it's super cheap, and you can order it sans pants.

​

https://www.amazon.ca/Mae-Ploy-S312GS-Green-1000-Gram/dp/B002P8AQJ0/ref=sr_1_6?keywords=curry+paste&qid=1572884332&sr=8-6

Tabasco is vinegar that wishes it was good enough to be in Frank's.

Not that Frank's is hot, but it's got a nice flavor to it.

If you want something spicy, here ya go:

http://www.amazon.com/Mad-Dog-Ghost-Pepper-Sauce/dp/B002B9HC6I

https://smile.amazon.com/Try-Me-Tiger-Sauce-Ounce/dp/B0005ZUG86?sa-no-redirect=1&th=1

It's just a little bit sweet just the right amount of spice and a little tang to it sauce that's great on a lot of things. I especially like it on broccoli and cauliflower.

I used to be able to find it pretty readily in the states but have had to resort to ordering it online. I would check your local grocery chain if you're in the states.

I'm making tacos tonight.

I ordered a bottle of Mad Dog 357 on amazon a week ago and it finally arrived today. It might be weird, but trying a 'super hot' hot sauce is something that I wanted to try for a long time and I'm finally going to do it tonight.

Not in the UK, but you might want to look around for an American specialty store or the like. Amusingly enough, when I lived in France I used to buy liquid smoke from the same store I bought my UK products from.

Edit: Just had a quick look, you can get liquid smoke from Amazon. What else are you looking for?

I found the G Hughes brand sugar free Hickory at Publix here, it's also carried at Wal-mart. It's as good as any barbecue sauce I've ever had.

https://www.amazon.com/Hughes-Smokehouse-Bottle-Select-Hickory/dp/B00PF5M0VC

It's not so much a hot sauce, but it is delicious.

MASH Carolina Reaper Pepper,9 oz https://www.amazon.com/dp/B00NDAY6G8/ref=cm_sw_r_other_awd_qlM2wbVHT3Y5Q

https://www.amazon.com/Daves-Gourmet-Scorpion-Pepper-Sauce/dp/B004QO5E0M/

Probably the best Dave's Sauce IMO. I don't think you'll find any real artisan stuff on Amazon under $10, so you might have to go with the bigger labels.

Buy an instapot pressure cooker and get some dried beans of all varieties. Pair the beans with rice and you have a complete protein! I am in romantic love with my pressure cooker. I'd recommend making chili in it right off the bat. (You'll need diced tomatoes, beans, onion, chipotle peppers and chili or taco seasoning. Split pea soup is also stupid easy and very affordable.


You can also get a seed sprouter and the seeds for it for some produce in your diet. I also like sprouting mungbeans. And it's getting a little late in the season to plant I think but consider starting a tomato plant.

Dave's Gourmet Scorpion Sauce Good heat but nice flavor

This stuff is great! http://smile.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

Get one of these

It'll give you new respect. It's only 3 ingredients. Reaper, salt, and vitamin C. You can use it as in ingredient to make other sauces hotter.

The seventh one from the bottom left is the shit! El Yucateco

I've actually looked around a lot and I found only one brand of gochujang at the hankook market nearest me that had no corn syrup or added sugar, it's from chung jung won: https://www.amazon.com/Premium-Gochujang-Korean-Ingredients-Chung-Jung-One/dp/B00ESK1IU4/ref=cm_cr_arp_d_product_top?ie=UTF8

​

It's expensive if you buy it online, at the store it was a little less than half the price. I bought a jar on Saturday. I'll let you guys know how it tastes when I get the chance to try it!

Lee Kum Kee Hoisin Sauce, 20 oz https://www.amazon.com/dp/B0001DMTPU/ref=cm_sw_r_cp_apa_yqqQzb8AA5HQY

This is a good brand. If you want to use it as a condiment, it can be used straight from the bottle, or you can add a table spoon of water to thin it out.

I've only ever used chipotles that come in a can in a spicy adobo sauce. They come whole and you just chop them up and add them to your recipe with however much sauce you want from the can. The sauce stains things so chop them on a paper plate or something. The can looks like this but it shouldn't be nearly that expensive.

I've never used dried chipotles or chipotles stored in vinegar. I have used various dried peppers in chili though, especially ancho.

If using canned chipotles, and you only need a couple from the can, just take the rest out of the can and freeze them in ice cube trays, then store them in a zip lock bag. That works for various herbs as well.

In the US, there is a chain restaurant called Chipotle, and they serve burritos. I think people might be trying to tell you how to replicate their chicken since you're capitalizing chipotle.

Tiger Sauce It's amazing on meatloaf.

well, there's hot sauce and there's hot sauce like this http://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I

It might be more, to be honest I eyeball it.

I use this stuff that I buy at the local asian grocery store: https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

Its actually in a vacuum sealed bag inside that jar and I use half the amount. So 7oz.

Ceau Also congrats pt corupt oameni la vinete. In UK n-au spor ;(

Since the sauces in the other comments are a little too light for me, I'd recommend Dave's Scorpion Pepper. ;)

Fun fact. A sriracha type sauce with seeds in it is actually called a Sambal. EG

The closest thing you can get to an authentic Sriracha in the western world is Kosol-Ampa. Most sriracha sauces are very smooth indeed.

I think you're right. I've always passed over anything that said "sriracha" on it, but it looks like it's probably a different flavor from the normal sriracha sauce.

I'm going to try ordering some from Amazon to see if this is actually what I was looking for.

Su Amazon qualcosa la trovi.

Io ho preso questa qualche tempo fa ed è tremendamente piccante (l'avevo pagata meno però...), era quasi inutilizzabile: la cosa migliore era usarla per le sfide con gli amici. Se guardi i suggerimenti in fondo alla pagina ne trovi parecchie altre.

Ti segnalo che la Tabasco ha iniziato a mettere in commercio anche in Italia le versioni Chipotle (affumicato, molto particolare) e verde (più leggera, non l'ho provata). Io le ho trovate al supermercato.

This is a good base if you want screaming hot. I like it as a hot sauce with some cider vinegar, roasted garlic and orange juice. Chuck all of that in a bowl and blast it with an immersion blender to pulverize the garlic.

Oh so you must be talking about liquid smoke for giving meet a smokey taste. I have not been unable to get any in Galway, I get mine online on Amazon http://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO/ref=sr_1_1?ie=UTF8&qid=1421160515&sr=8-1&keywords=liquid+smoke

Just buy this:

https://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ


And to clarify, "Chipotle" peppers are an actual variety of pepper, not just the name of the restaurant. You probably knew that, but just in case. :-)

Rooster is decent, but it can't compare to the original, aka Shark brand.

http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS

Sofrito, plus a few diced chipotle peppers for good measure

This one is good IMO. Not too spicy.

You could also try Japanese curry which is a different beast all together.

G. Hughes tastes great.

https://www.amazon.com/gp/aw/d/B00PF5M0VC/ref=mp_s_a_1_2_a_it?ie=UTF8&qid=1475265435&sr=8-2&keywords=G+Hughes+Smokehouse+Sugar+Free+Hickory+Flavored+BBQ+Sauce

Just don't expect it to caramelize due to no sugar.

Dave's scorpion is good, no extract and not too expensive. I got mine for $7 at World Market. I wouldn't say it's one drop at a time but don't go overboard. Very tasty was well.

https://www.amazon.com/Daves-Gourmet-Scorpion-Pepper-Sauce/dp/B004QO5E0M

Some varieties of canned curry paste use nothing but spices and water. You're looking for the little cans, like this:

http://www.amazon.com/Maesri-Thai-red-curry-cans/dp/B000ETLVXC

The ingredients on this one say "sugar", but the nutrition facts indicate there's a total of 12 ± 3 grams of sugar per can, which isn't so bad really. Keep in mind the can will flavor 4-8 servings of food (and is meant to go with coconut milk). See also:

http://www.rachelcooksthai.com/thai-test-kitchen-brand-curry-paste-best/

http://www.amazon.com/Golden-Curry-Sauce-Mild-8-4-Ounce/dp/B007FMLMFS

easier way to make curry

Nice my personal secret ingredient from the asian grocer is the "shark brand" hot sauce.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

For anyone really into spice, I recommend the CAROLINA REAPER MASH. It's just pureed CR peppers and it is as spicy as all hell. Seriously amazing though. I don't think I've ever encountered anything as spicy in my life (save for like, pure capsaicin).

http://www.amazon.com/Magic-Plant-Carolina-Reaper-Pepper/dp/B00NDAY6G8

Gotta switch it up with Shark Brand Sriracha from time to time. However, def don't buy it at this price. I get 7oz. bottles for $1.39 at my nearest Asian market. It's a little sweeter than the more famous "Rooster" brand. My father is from Thailand and says the shark brand tastes more like the sriracha where he grew up. I guess it's a regional thing.

Making your own curry pastes is not hard and I do it fairly often, but my go to on a standard curry paste is Mae Ploy:
http://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

They make a whole line of different choices. The pastes keep well in the fridge after opening.

Oh yes you have to get some gochugang

What I'll do with regular coconut milk is let the can sit the same way for a few hours so that I know all the cream rises to the top.

I spoon just the cream off the top into my wok and heat that till it starts to thicken. Then I add my paste, cook that till it starts to smell, then add my veg and finally the rest of the coconut milk can.

The paste you use makes a difference too. I've tried a few, and always come back to Maesri

A Japanese Katsu Curry is just about the easiest thing you can ever make. I highly recommend buying S&B Golden (they have multiple heat options available, but as a wussy baby, I like mild). There are instructions right on the box to make the curry itself. The only thing I would add would be carrots, potatoes, and onions to pot and soften them up a little before adding in the curry.

As far as the katsu goes, I just used boneless pork cutlets (pound them out a little if they are on the thicker side). Do a traditional breading pattern of flour, eggwash, flour, panko. Drop that bad boy in a wok full of oil for a few minutes until nice and golden brown.

The Asian market nearby carriers Mae Ploy curry paste for like $2 and it's changed my weeknight curry life.

Plop about 50 grams of paste in your skillet, add some coconut milk, meat and veg, and, blam, minimal prep 20-minute curry.

Ok, boss. Now we are getting somewhere. TK stuff is made for the American market. It's weak sauce compared to the paste they sell in Thailand. The authentic Thai restaurants in the USA make a robust curry that TK can't touch.

The good news is you can buy authentic Thai curry paste that they sell in Thailand on Amazon. Luckily, I can buy it at the local Asian grocery. The brand to seek is Maesri curry paste. https://www.amazon.com/Maesri-Thai-masaman-curry-cans/dp/B000ETQ4XE

The masaman curry version I linked is the least hot of the Maesri curry pastes, but it's still pretty hot. The red and the green curry pastes are wicked hot.

I tend to use the recipe on the Maesri can which calls for coconut milk. Then I add can of chicken broth, supplementary spices, fish sauce, ground peanuts, lime juice and tamarind to compensate for dilution. It tastes very similar to one of my local Thai eateries that people rave about.

yes. this. http://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ
for marinade i use beer, chili powder (chipotle if you can find it) garlic powder, cumin, oregano.
i like to cut them in half and slow cook them with the meat with the sauce and the marinade, then remove the peppers when done. you could blend them up or slice them thin if you want but i usually just toss them. the adobo sauce that theyre in has a ton of chipotle flavor anyways.

http://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ?ie=UTF8&keywords=chipotles%20in%20adobo%20sauce&qid=1465315726&ref_=sr_1_1_a_it&sr=8-1

you probably know this, but this is what they are and can be ordered from amazon.

I buy Shark brand because that's what most shops carry. Amazon has it.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

Though, if you buy it from importfood.com (they sell lots of Thai ingredients, cooking supplies, and have hundreds of recipes) you can select between normal spiciness and medium spiciness. They also carry some other brands.

http://importfood.com/sriracha_sauce.html

I usually add half a can of salmon to a prepared packet of rice noodle soup and a little sriracha and hoisin sauce to kick it up a little. It's so much better than in sounds at frist.

One that I'm surprised wasn't listed here is Dave's Gourmet Scorpion sauce

https://www.amazon.com/Daves-Gourmet-Scorpion-Pepper-Sauce/dp/B004QO5E0M/

Maybe Hoisin Sauce is what you're looking for? It's dark brown and gluey.

It's almost impossible to search from labelling and flip top, as Amoy and LKK have various different packaging for their products.

THIS.

Buy some hoisin, u won't regret it.
https://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU

Or you could always get shark brand sriracha if you want to be authentic about your Thai food.

TryMe Tiger Sauce

You should probably buy 2 bottles :~)

https://www.amazon.com/Tiger-riginal-Seafood-Poultry-Sauce/dp/B0005ZUG86

https://smile.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ

https://www.amazon.co.uk/Stubbs-Hickory-Liquid-Smoke-148ml/dp/B0011BPCVO

https://www.amazon.com/Chung-Jung-One-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1_a_it?ie=UTF8&qid=1468632129&sr=8-1&keywords=gochujang

Uni-Eagle and Shark brands are my favourites!

Maesri's green and red curry pastes are a staple of my diet!

Green curry

Red curry

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

https://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU

these are all prime eligable:

• yellowbird
  
  
• mad dog 357 ghost
  
  
• secret aardvark
  
• marie sharp's
  
  
• lucky dog
  
  
• melinda's scorpion

I am going to have to try that, and add some of this for the kick too!

You can find this brand at Central Market on the rice/asian aisle.

http://www.amazon.com/Mae-Ploy-Yellow-Curry-Paste/dp/B000EICISA

If you're deadset on sriracha, it's available on Amazon.

this is what most chinese places use

https://www.amazon.com/Lee-Kum-Kee-Hoisin-Sauce/dp/B0001DMTPU

it's possible the place you went to use their own sauce, but if it's just a normal chinese place, then that's what they use. if it taste different then it's probably other ingredients in the mushu pork itself.

I believe it is a packaged curry mix, but I didn't realize they were vegan!

http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_sc_1?ie=UTF8&qid=1383229778&sr=8-1-spell&keywords=gotchujong

the red pep paste you need.

Pure capsaicin. That's the ceiling.

For something that will have flavor, go with a pepper mash.

https://www.amazon.com/Tuong-Sriracha-Chili-Sauce-28oz/dp/B000LO40AG

It's tangy and zesty.

Thai:Panang Curry Paste, Coconut Milk (can), peanut butter (couple three spoonfuls, to taste). Makes the creamiest, tastiest curry.

The one mentioned in the recipe is vegan. Thai Kitchen red curry paste is what I see most often in stores near me and is also vegan. You can also make your own.

Try S&B Golden Curry. I found it quite similar to Goldfish.

http://www.amazon.com/gp/aw/d/B007FMLMFS/ref=mp_s_a_1_4_a_it?qid=1459409817&sr=8-4&keywords=S+and+B+Golden+Curry

Mostly way more of the recommended amount of seasonings. I also added montana mex picante salt.

I also made a variation today where I just used a pack of low sodium taco seasoning, that Montana salt, lots of bell peppers, and a mashed up can of chipotle in adobo

Former 2.5 year chipotle employee here. I would have given you what I know even if i was still employed there, because who gives a shit really.

Anyway, I'm afraid I can't be super helpful because the main component is the dry grind adobo marinade, which comes premade in sealed bags. IIRC, the ingredients are chipotle peppers, rice bran oil, salt, pepper, garlic, cumin, and a few other spices. The chicken is prepped by mixing one 12(?)oz bag per 40 lbs of chicken. The adobo is mixed with a tablespoon of honey and a cup of rice bran or soy oil. mixed and coated thoroughly and marinated overnight before it's used. If you don't leave it to marinate for at least 6 hours it burns insanely quickly and tastes worse. Chicken is salted on the grill.

you're gonna have to play around with the exact measurments, but I would recommend running a can of Goya Chipotle Adobo through a food processor. Or perhaps another chipotle adobo that doesn't have tomato paste in it.

The steak marinade is basically the same thing, but more adobo, and salt is added to the marinade.

Amazon has them here. Not sure of the cost to where you live though.

This was a staple hot sauce when I was a kid along with Huy Fong's. It's a thinner and a little more vinegar based (but nothing like Tabasco). It's just a different kind of flavor.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

I believe it's actually made in Thailand (where the name "Sriracha" originally came from)

Recipe:
Ingredients:
1 Persian Cucumber diced in small squares
1 Mediun tomato (I used a yellow one) diced in small squares
1/2 Thinly Sliced Red Onion
Juice of 6 Limes
Juice of 1/2 Orange
1/2 Orange diced in small squares
1 Jalapeño sliced in thinly
1 Tuna Steak diced in small squares
1 inch squera Ginger for flavoring the marinade
1 avocado diced in small squares
Salt and Pepper added to marinade
Cilantro for marinate and some for decoration
Some scallions the green part for decoration

1 Table spoon of Gochujang (See link)
1 Table spoon of MIso paste (See link)
1 Tea spoon of fish sauce


Marinade:
Zeste or grate one lime and the orange
Add the juice of the Limes and Orange
Add the ginger
Add the onions
Add some cilantro
Salt and Pepper
1 Table spoon of Gochujang
1 Table spoon of MIso paste (See link)
1 Tea spoon of fish sauce

Taste, you can add more Gochujang if not spicy enought

Making the Ceviche

Add the Tuna to the marinade
Add additional salt to the Tuna before you mix
After 10 minutes have passed add the avocado and continue to marinade for an additional 20 minutes.

After 30 minutes, set the tuna, onions and avocado to a serving plate and mix in the tomatoes, cucumber, japapeños and additonal cilantro. Take out the ginger and discard.

Once all the ingridients are mixed add marinade to the dish.

Links to Pepper sauce and Miso.
http://www.amazon.com/dp/B00F0NPF5C/ref=sxr_pa_click_within_right_grocery_sr_pg1_3?psc=1
http://www.amazon.com/exec/obidos/ASIN/B002WTE0MQ/nerdwithkniv-20

>he won't be stealing from me again.

Plant some of this in some food and wait. It only takes one session of crying and the followup burning shit to ensure that your stuff stays yours in the future.

I would recommend dave's gourmet. It is like a 9.5 out of 10. Eventually I was eating it with every meal. It tastes fucking great. https://www.amazon.com/Daves-Gourmet-Ghost-Pepper-Jolokia/dp/B01JAKNUPC/ref=sr_1_3_a_it?ie=UTF8&qid=1503258011&sr=8-3&keywords=daves%2Bgourmet%2Bghost%2Bpepper&th=1

If you want hotter, than I would reccommend mad dog 357 https://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I/ref=sr_1_3_a_it?ie=UTF8&qid=1503240237&sr=8-3&keywords=mad+dog+357+ghost+pepper
or wicked tickle.
https://www.amazon.com/gp/product/B00JD1MD7K/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

These are both like 9.8/10. Very painful. I never really got used to the wicked tickle sauce. It doesn't taste that great either but it will put you in a world of hurt.

Mad Dog 357


Holy shit this stuff hurts

No joke, 3 drops ruined an entire batch of taco meat

A quarter pound of pain

I may or may not have painted a thin layer across my former bosses keyboard and mouse. Wish I could have seen the moment that cock sucker rubbed his eyes.