Cooking and Dining
Posted: Mon Mar 13, 2023 6:46 pm
I'm partial to Cholula
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Cooking and Dining
Posted: Mon Mar 13, 2023 6:49 pm
Cholula is the goat on mexican food
Cooking and Dining
Posted: Mon Mar 13, 2023 7:30 pm
We keep both Cholula (me) and Tapatío (Mrs Tif) in the pantry most of the time, and I always have El Yucateco green habanero on hand; Crystal is my go-to vinegar-based sauce for Acadian vittles and sort of general hot saucery in lieu of Tabasco; of course Sriracha is ubiquitous, along with Hoy Fong's sambal oelek and chili-garlic sauces; we'll get La Victoria or Valentina sauces prior to cookouts. Those are the staples which are supplemented with my more preferred condiments like Eaton's Scotch Bonnet Pepper sauce, and a few concoctions from local vendors (I have a Thai chili paste that I bought from this little old totally unassuming lady at the farmers market, and it should be against the Geneva Accords as a bio weapon), plus I make a mango-habanero sauce once a summer.
I wanna try Da Bomb, Beyond Insanity just for the goof factor.
I wanna try Da Bomb, Beyond Insanity just for the goof factor.
Cooking and Dining
Posted: Mon Mar 13, 2023 8:32 pm
Chalula and el yuca are my two go tos. My wife likes the chipotle chalula. And we always have some franks on hand for Buffalo sauce and of course sriracha.
I also make my own toward the end of pepper season from local farmers market peppers.
I also make my own toward the end of pepper season from local farmers market peppers.
Cooking and Dining
Posted: Mon Mar 13, 2023 9:23 pm
Red devil and both the regular and chili lime cholula are all I need.
Cooking and Dining
Posted: Tue Mar 14, 2023 9:17 am
I go between Valentina Extra Hot and good ol' Sriracha.
Cooking and Dining
Posted: Tue Mar 14, 2023 10:17 am
crystal
Cooking and Dining
Posted: Tue Mar 14, 2023 10:17 am
we bought this guy at costco this winter: https://www.ebay.com/itm/234884563428?c ... gLVofD_BwE
has been pretty good. currently on the bourbon one
has been pretty good. currently on the bourbon one
Cooking and Dining
Posted: Tue Mar 14, 2023 10:32 am
I've been to Cholula. The restaurants there have Valentina sitting on the tables. I like Cholula well enough but think it's a little too thin. Valentina and El Yucateco are our go-tos.
Cooking and Dining
Posted: Tue Mar 14, 2023 10:34 am
Isn't Da Bomb the one that usually starts the painful portion of the show on Hot Ones?We keep both Cholula (me) and Tapatío (Mrs Tif) in the pantry most of the time, and I always have El Yucateco green habanero on hand; Crystal is my go-to vinegar-based sauce for Acadian vittles and sort of general hot saucery in lieu of Tabasco; of course Sriracha is ubiquitous, along with Hoy Fong's sambal oelek and chili-garlic sauces; we'll get La Victoria or Valentina sauces prior to cookouts. Those are the staples which are supplemented with my more preferred condiments like Eaton's Scotch Bonnet Pepper sauce, and a few concoctions from local vendors (I have a Thai chili paste that I bought from this little old totally unassuming lady at the farmers market, and it should be against the Geneva Accords as a bio weapon), plus I make a mango-habanero sauce once a summer.
I wanna try Da Bomb, Beyond Insanity just for the goof factor.
Cooking and Dining
Posted: Tue Mar 14, 2023 10:58 am
Yup. It is by all accounts a truly miserable eating experience, offering no discernible flavor in exchange for consuming food-grade battery acid. It's purely an exercise in stunt eating. I've just been a fan of the show pretty much since their first or second season, and Da Bomb is an essential part of the ordeal.
They are now like 5 seasons in with their own flagship hot sauce taking the #10 spot, and it's heat rating is still "TBD". There's usually at least one if not two other sauces between it and Da Bomb, so DBBI isn't even close to the hottest thing people eat on the show. And yet it is clearly the awfulest.
They are now like 5 seasons in with their own flagship hot sauce taking the #10 spot, and it's heat rating is still "TBD". There's usually at least one if not two other sauces between it and Da Bomb, so DBBI isn't even close to the hottest thing people eat on the show. And yet it is clearly the awfulest.
Cooking and Dining
Posted: Tue Mar 14, 2023 10:58 am
I've tried it previously... there's no reason to ever try again for me. It's just stupid and painful.
Cooking and Dining
Posted: Sat Mar 18, 2023 12:00 pm
Found these at Costco.
Cooking and Dining
Posted: Sat Mar 18, 2023 3:56 pm
Sam's has members mark burnt ends. But for the price of two pans of them, I could buy a whole brisket. It seems a bit counterproductive
Cooking and Dining
Posted: Sat Mar 18, 2023 4:28 pm
I think I paid $12/lb for these? Around there. Worth a shot, given my love for burnt ends.
Cooking and Dining
Posted: Sat Mar 18, 2023 6:55 pm
I'm thinking of buying or building a pizza oven, but don't want to put a time or money into something that, realistically, is going to be used around 10 times 15 times a year. Are the Ooni Koda type of pizza ovens (propane fueled) worthwhile? They have a couple models in the $300-$400 range.
Cooking and Dining
Posted: Sat Mar 18, 2023 7:13 pm
Everyone I know with an Ooni thinks it's pretty rad. But if you're feeling spicy..........
It’s Not Delivery—It’s Your Own High-Performing Wood-Fired Pizza Oven
It’s Not Delivery—It’s Your Own High-Performing Wood-Fired Pizza Oven
Cooking and Dining
Posted: Sat Mar 18, 2023 7:19 pm
shrimp tacos tonight
Cooking and Dining
Posted: Sat Mar 18, 2023 8:12 pm
The fyra (pellet fired) is totally worth itI'm thinking of buying or building a pizza oven, but don't want to put a time or money into something that, realistically, is going to be used around 10 times 15 times a year. Are the Ooni Koda type of pizza ovens (propane fueled) worthwhile? They have a couple models in the $300-$400 range.
Cooking and Dining
Posted: Mon Mar 20, 2023 6:17 am
My BIL made smoked brisket and burnt ends yesterday for my birthday (they are outstanding), and gave me the leftovers - about 4lbs worth. So it's gonna be a burnt ends for dinner week for me.
Cooking and Dining
Posted: Mon Mar 20, 2023 7:32 am
Good luck with the gout and heartburnMy BIL made smoked brisket and burnt ends yesterday for my birthday (they are outstanding), and gave me the leftovers - about 4lbs worth. So it's gonna be a burnt ends for dinner week for me.
Cooking and Dining
Posted: Mon Mar 20, 2023 7:34 am
I'm a pro at this.Good luck with the gout and heartburnMy BIL made smoked brisket and burnt ends yesterday for my birthday (they are outstanding), and gave me the leftovers - about 4lbs worth. So it's gonna be a burnt ends for dinner week for me.
Cooking and Dining
Posted: Mon Mar 20, 2023 9:45 am
What will you eat for dinner Wednesday and beyond though
Cooking and Dining
Posted: Mon Mar 20, 2023 9:48 am
Honestly, I can probably make this last through Friday, given that I also have birthday cake left over.
Cooking and Dining
Posted: Mon Mar 20, 2023 10:32 am
These type of videos are created for outrage reaction engagement, right? There's no way someone legitimately made pasta using pasta...and eating this with prepared pasta sauce?