The spicy spice thread

Inconuucl · Post by **Inconuucl** » Mon Oct 02, 2017 9:54 am

Ayyyyypapi.

No, I mean the food spice. What are ya'll's preferences to spice? Any recs? I need some heat back in my kitchen.

BetterOffShred · Post by **BetterOffShred** » Mon Oct 02, 2017 10:14 am

Cumin, red pepper flakes, whole pepper corns (The rainbow kind with like 5 colors) Tumeric, Tyme, Sage for red sauces, Oregano and Basil for just about everything. I've been using these spice packets from the Hispanic grocery store called "Goyen" and they have a vegetable and meat variety. I put them in soup stock, Enchilada filling, taco meat etc.

Gochujang pepper paste for stir fry's, it's really popular in Korea etc and adds heat and flavor to just about everything, I get it at the oriental market in town. And while I'm on the subject, they also sell Thai basil, which is what you get with your bowl of Pho, very good in salads and stir fry as well. The dollar store here usually sells this Korean BBQ sauce that's made with Sriracha sauce and like a sweet stir fry sauce so I use that on rice and noodles.

Garlic. Garlic.

I like to cook using raw peppers of various types, which are pretty cheap, but they don't keep in the fridge very long for some reason so that's kind of a meal specific thing, and I find it helps to have a separate cutting board for them since usually they will make your cooking area unbearable to stand in once you've started chopping.

I cook a lot. I hope some of my spice ideas tickle your fancy, I try to keep it basic but "Bam it up a notch" as Elzar says.

Inconuucl · Post by **Inconuucl** » Mon Oct 02, 2017 10:31 am

I meant as in hot sauce, should've been specific.

I use a lot of spices and condiments for cooking though! Usually stick to certain combinations unless I'm trying to experiments. Things like ginger, pepper, lemon, thyme and either fresh basil or cilantro. Or paprika, pepper, Worcester, and soy sauce. My brother goes a lot more Hispanic with the adobo, chilies and stocks though, so we keep each other balanced. Lately though I've been trying to expand my horizon and tap into my dad for ideas, who was a chef all of his life, specially now that he's getting old and I want to pass his knowledge and style on. (Granted that man can improvise a whole 3 course meal out of nothing, having 50 years in the restaurant business, so it's a moot point.)

repoman · Post by **repoman** » Mon Oct 02, 2017 10:32 am

I been fuckin with this shit lately

https://en.wikipedia.org/wiki/Berbere

put it in a pot with lentils and chicken and slow cook it

also this

popvulture · Post by **popvulture** » Mon Oct 02, 2017 10:44 am

Erryday: Cholula and/or Louisiana. Also this local stuff called Yellowbird...

https://www.amazon.com/Yellowbird-Haban ... sauce&th=1

I put it on pretty much everything—it's damn hot but not so hot that it makes you have to take a break or anything

. They also make a green one that's a little milder but it's also fantastic, made with serranos and kind of has a faint hit of cinnamon, almost. Then they have a red jalapeño one that's p much just like sriracha, and it's awesome too (though OG sriracha is cheaper). If you buy any (which you should), go for a big bottle—I'd go through a little bottle in about a week or less.

bigguitartone · Post by **bigguitartone** » Mon Oct 02, 2017 10:48 am

Mostly Frank's Red Hot, sometimes Chipotle Tabasco. I guess I'm pretty boring when it comes to hot sauce.

ProCarsteNation · Post by **ProCarsteNation** » Mon Oct 02, 2017 12:04 pm

chipotle stuff is awesomely tasty, just not very hot...
Last year I got some fresh Carolina Reaper, King Naga & Moruga Scorpion(?)
and had a local trout-guy smoke them.... yum & fuckinng fiery!

I still have lots, if anyone wants to try:
send me your adress

Chankgeez · Post by **Chankgeez** » Mon Oct 02, 2017 12:07 pm

Inconuucl · Post by **Inconuucl** » Mon Oct 02, 2017 12:08 pm

I don't know how well smoked peppers would travel across the world.

I genuinely like sriracha, despite the bad rap it gets. I love more slow burn sauces but don't know enough to find some good ones, at least ones that have more flavors other than the fire in them. I did fall prey to advertising Hot Ones' interviews and want to get this: https://queenmajestyhotsauce.com/produc ... oz-sampler which they use on the show and looks tasty.

popvulture · Post by **popvulture** » Mon Oct 02, 2017 12:10 pm

In the realm of what Carsten posted, here's a hot-as-balls one I had last year:

https://www.amazon.com/Devils-Lightning ... B005G8E6II

Fucking hot but really tasty, great great flavor. This is another Texas made hot sauce, apparently by a Barbadian lady in Houston who won't even eat the stuff, haha...

https://www.amazon.com/Lotties-Traditio ... B000ITTA04

It's also really hot with great flavor. I gave some to DoomMeow last year for SS (along with some Yellowbird), wonder how it treated his taste buds

Chankgeez · Post by **Chankgeez** » Mon Oct 02, 2017 12:10 pm

UglyCasanova · Post by **UglyCasanova** » Mon Oct 02, 2017 12:39 pm

My friend made me try this a few weeks ago. Got the most insane adrenaline high.

It sits at around 550,000 on the Scoville scale.

BetterOffShred · Post by **BetterOffShred** » Mon Oct 02, 2017 12:50 pm

Noh brand makes a "Hawaiian" hotsauce that's so bomb. I like Texas Pete hot sauce, and Texas Pete also makes a Sriracha called "Srira-cha-cha" so good. I like Crystal, Cajun Sunshine, Yucatan Sunshine, and I've been really jamming on El Yucateco's black label reserve chile habanero, It's black.

goroth · Post by **goroth** » Mon Oct 02, 2017 2:20 pm

My old man sent me some stuff that was literally inedible. I can eat pretty much anything in terms of chili, but that was nuts. One teaspoon would ruin an entire chili con carne. Will have to find the name...