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@vt3c ...and added. I've tried making my own hot sauce before, but I'm a self taught chef, so it wasn't anything special. Regardless, it still tasted nice and I enjoyed the experience making it.
Wednesday, 17-Jul-13 06:43:53 UTC from web-
@vt3c I'm not sure what the name for it is, but in my pho noodles I also add sriracha and green onions. Beef and chili paste are a must as well. I'm sort of a hot pepper nut, so I love jalapenos, habaneros, cayennes, and (my personal favourite) scotch bonnets among many others in my pho.
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@vt3c I'm not sure how much the average Canadian (or, to narrow it down, resident of Ontario) can handle in terms of spicy foods, but I've been having hot stuff since I was rather young, so I'm used to it.
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@vt3c When I was younger, for some reason I would only eat my potatoes with spices. I just thought the taste was so exciting. Eventually I started buying lots and lots of hot sauce, and I would basically put it on everything. When I was around 6 or 7 I went to a restaurant with my family and ordered the hottest wings on the menu (the kind that made grown men cry). I ate them no sweat, and the cook came out of the kitchen to personally commend me.
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@vt3c Most of my friends now keep hot sauce stored in their fridge just for when I visit them.
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@vt3c No way! That one is one of my favourites! http://ur1.ca/eoc1d
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@vt3c @northernnarwhal any idea what the scoville unit is for it?
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@vt3c Usually better sauces have less ingredients. The bare bones are peppers and/or pepper extract, salt, vinegar, and a binding ingredient (usually xanthan gum). Then other flavours can be added (like onion powder or citric acid) to enhance the flavour. Blair's is basically that.
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@vt3c I actually kind of like Frank's. It's not really spicy, but it's better than a lot of other cayenne based sauces. But I usually don't have those kinds of sauces. I personally adore piri piri sauces, among others.
