1. Crpdeth

    Crpdeth Well-Known Member

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    I also receive occasional Marie Sharps 5oz bottles from a friend in Belize, but I've also found an abundant supply on Ebay.

    Walmart was supposed to start selling it, but I've not seen it on the shelves.

    Crpdeth
  2. carver

    carver Moderator

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    I like the LA made hot sauces best, and the Crystal, or Bull brands are the ones I think taste best. Tabasco is hoter than either, but doesn't have anywhere near the flavor. For cooking I have been buying a brand from Wal Mart called Iguana Special Blend. I don't know how many flavors they have but I really like the Caynne based sauce that is mild. When I want to kick it up a bit I use the Habanero based sauce. The bottle says "Pretty Darn Hot", but it's not really that hot, it just has a good Habanero flavor.
  3. ampaterry

    ampaterry *TFF Admin Staff Chaplain* Staff Member Supporting Member

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    I have seen some Marie Sharps on the shelves, but not this particular one. Methinks it is a bit warm for the popular American taste -

    Kinda like Italian food.
    Most American Italian restaurants are afraid of garlic and other spices, and the result is a menu of bland items.
    There are some exceptions, of course.
    Romano's knows how to cook Italian -
    Carabas does to -
    Olive Garden has great service and nice atmosphere but what they serve is NOT true Italian.

    When Judy cooks an Italian dish, she says if you can't smell the garlic out at the road (1/5 mile from the house), she has not put enough in it!

    Oops - topic drift.

    OK, I have made Horseradish sauce, and my own pepper seasoning.

    I raised some variety (forget which!) of hot peppers. They were long and skinny, and red when ripe. I picked them and spread them on the window sills of the glassed-in porch until they were thoroughly dry, then crushed them in my hands into small pieces and seeds. Very easy to do, but a few minutes later my hands started burning like CRAZY! They turned beet-red and burned for HOURS in spite of waching and applying hand creme.

    But that was a walk in the park compared to making my own horseradish sauce. I dug the fresh horseradish from my patch and washed it thoroughly, then cut it into reasonable sized pieces as some of these roots were VERY large. I set up my Vita-Mix machine, which is like a blender with nuclear power; this thing would puree a brick, and I HIGHLY recommend it for any task like this, grinding grain, making smoothies, etc. With the machine running on high, I fed the chunks of root into it through the hole in the lid one at a time. Every now and then you have to stop it and spatula the contents from the sides to the center to get it agitating again. I added just a BIT of lemon juice and a BIT of vinnegar as a preservative, and during the blending operation I had to add a little water now and then to get the consistency right. I can't give measurements for this, as it depends on the moisture content of the roots. These were pretty dry, and without adding liquid the result resembled crumbled toothpicks.

    Making this sauce is not the least bit hard on your hands.
    But the fumes!
    The fumes are simply unimaginable from this operation.
    The last time I made any up, I did three quarts and it almost killed me.
    First your nose burns, then your eyes start burning.
    I even tried goggles and a face particulate mask, and they did not help.
    I opened all the windows and ran exhaust fans.
    It did not help.
    Along toward the end of the operation, I was running outside, washing my hands and face at the hose, and then taking a deep breath and running back into the kitchen to run the thing until I had to breath again.
    By the very end, I was virtually blind, dropping roots into the machine by feel and judging the run time by the sound it made.

    But oh my gosh the result is FABULOUS!!
    A big dollip of this with Roast Beef is out of this world!
    Some of it smeared on a Sausage Biscuit is wonderful!

    But if you do try it, allow a couple hours recovery time afterward; you will NOT want to drive or even ride anywhere with your bloodshot eyes swelled shut and your nose constantly running.
  4. TheGunClinger

    TheGunClinger Well-Known Member Supporting Member

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    I'm with you on the Tiger sauce. I use it on most everything. Not very hot but just right. I cant take really hot sauce well. Once I tried a sauce called "Ass Reaper" and was farting fire for a week!:eek:
  5. steve666

    steve666 New Member

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    Indianapolis, IN
    Love the products from the Mild to Wild Pepper Co. (wildpepper.com) especially the Red Savina Garlic hot sauce.
  6. Old Grump

    Old Grump New Member

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    Little hut in the woods near Blue River Wisconsin
    I have a lot of Dave's Insanity Hot Sauces and Dat'l Do It Hot Sauces. Have eaten a lot of old El Paso but what I miss not getting are some of the Mexican brands I used to be able to get when I was in New Mexico.
  7. wpage

    wpage Active Member

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    Agreed hot sauces add to the spice of life...
    Tabasco is a great place to start. There lots a good others like wasabi great for tuna!
  8. Bobitis

    Bobitis Guest

    The thing I like about wasabi is, it brings tears to your eyes and fumigates your nasal passage.:eek:

    Regular 'hot' sauce just burns your mouth.:p
  9. pawn

    pawn Active Member

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    Crossville, TN
    +1

    I have made several batches of that recipe. It satisfies ;)
  10. dianalv

    dianalv New Member

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    I'm addicted to the wasabi burn. I've reached the point of just eating it straight. Like the hot mustard too.

    My everyday hot sauce is the Sriracha. Then there are several habenero sauces I like. Tiger sauce is good for flavor. I use it in my BBQ sauce, with peppers for heat.

    I like those little tiny black Thai peppers for flavor. No idea what they are called, but they are way hotter than habeneros. Ate one whole once and had an allergic reaction to it. Hurt for 3 days.
  11. red14

    red14 Well-Known Member

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    Thank you so much for that mind picture. :eek::eek::eek: I may go to my grave with that in my head.:rolleyes:
  12. dianalv

    dianalv New Member

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    Better the image than the smell, Red!
  13. artabr

    artabr New Member

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    New Iberia, Louisiana
    We had a Hot Sauce Festival here this weekend. 4-9-10 thru 4-11-10

    The winners in the link are last years winners.

    http://www.sugarena.com/chsf.htm


    For those that don't know, my home town is also home to Tabasco, Franks (Durkee), Cajun, Louisiana Gold, Trappeys & a couple of other brands of hot sauce. All are/were (Franks, Trappeys) made within a 10 mile radius of the house.



    Art
    Last edited: Apr 12, 2010

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