My dad’s used ten-year old bottles of Louisiana Hot Sauce when making gumbo, with no ill effects.
My mom, however, once got amazingly violently ill off of ten year-old horseradish.
gotpasswords: Cholula.
Diogenes the Cynic: Sriracha.
Are there any two other sauces that are nearly so good?
You both seem to eat well, and tasty. Kudos to your tastebuds.
Hey, cool. I finally have Doper cred for something. 
I have not, mainly because I generally don’t gravitate toward meat as my first choice (but when I do, I want the thing still mooing on my plate. Go figure. I’m a split personality there, I guess).
In Louisiana, it goes on EVERYTHING! In the recipe and then again at the table.
Huh? Just go to any supermarket. Even something as lowbrow as Kroger has about 30 different hot sauces. They even have bona fide Chalula and El Yucateco.
Did you ever get any new dogs to replace them?
Hm. From the north, eh? Well, do you use butter? I guess it’s sorta like how you guys use butter, and everything tastes like butter.
Personally, I’d rather have a different hot sauce on each of my foods than butter on all my foods.
I met this one guy from the north who would put butter on his hamburger. I couldn’t believe it. I would put hot sauce on my burger, though.
It can spoil, I used to have a bottle of Dave’s Insanity Sauce. After about a year mold grew in it at the top. I used it in regular cooking. Till one day this greenish white fur was at the top.
I wasn’t sure whether to throw it out or worship that mold like the god it must be to survive in such a hostile environment. I ended up throwing it out in a respectful manor.
I hope you didn’t have to go too far.
I’m assuming whoever lived in the manor had the good manners to thank you, or not
The super hot habenero fresh hot sauce here (“piment”) grows mold within a few days.
I want to try that one called Woman Scorned. I think it’s American and I know you can get it here, but I’ve never seen it in the shops. Might have to go online.
That’s exactly my point, but often they aren’t where most folks are looking for them. In New England grocery stores (generally the older ones, or those without a Latin clientèle) the hot sauces get tucked into an out of the way “gourmet” or “ethnic” section.
Around my house, it can be difficult to find items, which to me are regular ingredients in my cooking, that are even remotely “ethnic” in their character. Sometimes even stores in the same chain will have dramatically different selections, depending on their location, as few as 10 miles away from another. I tend to seek out those stores with large “specialty/ethnic” sections, as I’ve found many fun ingredients there. But I’m also more adventurous in some of my ingredient selections than most of my Irish family where Salt & Pepper were exotic spices to be hoarded, and never used. (God forbid you have a chili pepper visible when cooking for them :smack: )
One of my favorite things to do when I travel to other parts of the country is to examine closely the stock patterns of the supermarkets, and pick up a few things that simply aren’t available where I live, short of finding a small “specialty store” located in some area that I probably don’t want to go.
Update: I used the 10-year-old hot sauce, and the recipe seemed fine, and so am I.
Update: I mentioned The Man to a coworker, and he informed me that Dixie’s BBQ caters on campus near us, so off we went today.
And I met The Man.
Heaping toothpickful in a thing of BBQ pork onna hot dog bun. I dunked a forkful of pork in the sauce and noshed down on it.
“Hey, not bad…” And then the afterburn hit.
I went a bit teary but did not, however, go white as a sheet as coworker informed me that he’d seen someone do once. Just alternated my hunk of cornbread with soda as I finished the rest of lunch to kill the burn.
Okay, there’s one place in Seattle that has decent hot sauce.
Do you have a recipe for this, by any chance? I’ve tried looking online, but the references to piment and Cameroon I find use the word “piment” to simply mean “pepper” not any specific kind of sauce.
Oddly enough, I’m pretty partial to Crystal from Louisiana, and although it’s not exactly a “hot sauce” per se, Sambal Oelek is damned good stuff, especially for cooking.
So how hot is this Man compared with, say, Dave’s Insanity sauce or any other hot sauce you (or anyone else who has had The Man) wish to serve as scale.
What kind of peppers are used in the preparation of Asian dishes in American restaurants? I’m referring to such dishes as orange beef. The peppers are very small, thin and a dark red or burgundy color. They are the hottest that I have found yet.
The first time one even touched my tongue, it just sucked all of the air out of my system. It was as if someone were holding a blowtorch to the nerve endings in a tooth. It took me a good half hour before I had developed a craving for them.
Hot sauces go on beans and greens too. I didn’t eat greens for the first fifty years of my life until someone suggested that I try hot sauce on them. Now I feel like a normal Southern woman.
From aupplies at an Indian food store, I have come to appreciate a combination of spicey and sweet. I need to find some good snack recipes that fit that description.