Excellence in Savory Sauce Technology

Plutodog · **Posted:** Sun May 20, 2012 7:51 pm

That would have to include way up there on the list:

borealis · **Posted:** Sun May 20, 2012 9:27 pm

Cook up some shrimp with that raspberry chipotle sauce! It'll gob smack ya!

DaveMuckey · **Posted:** Sun May 20, 2012 11:50 pm

The Bûfalo Sauce is killer, but, it comes in such a small bottle. I just scored a half gallon of Tabasco Chipotle Sauce.

Lets not forget Sriacha Rooster sauce (good on everything, including roosters):

And....

SueDB · **Posted:** Mon May 21, 2012 1:16 am

Try to stay away from the burning hot and concentrate on the various flavors without the capsacian.

Nice & Easy.....

Don't give me any of that chicken cat calls to try the hot stuff....I'll trade you internal system....Crohn's is a bitch, but I try to not let it get too much in the way.

PS My favorite is Mild Pace Picante....

Estiveo · **Posted:** Mon May 21, 2012 1:18 am

I lurves me some sriracha, but I keep tapatio on hand for the timid.

I've got one container left of the chili sauce I made last year and it just might last me until the local pepper fields get harvested. They've all been planted in the last week or two; I'm just waiting for those hot Summer days, driving by the pepper fields and inhaling that aroma. 8-)

Plutodog · **Posted:** Mon May 21, 2012 1:33 am

So does that Tabasco Chipotle taste the same as the Bufalo, Dave? :-k

Somerset · **Posted:** Mon May 21, 2012 1:44 am

When in doubt, this always works:

SueDB · **Posted:** Mon May 21, 2012 1:54 am

Estiveo wrote:

I lurves me some sriracha, but I keep tapatio on hand for the timid.

I've got one container left of the chili sauce I made last year and it just might last me until the local pepper fields get harvested. They've all been planted in the last week or two; I'm just waiting for those hot Summer days, driving by the pepper fields and inhaling that aroma. 8-)

Have you tried using the "Fooled You" Jalepeno pepper? They are delicious without the hot.

Estiveo · **Posted:** Mon May 21, 2012 3:17 am

SueDB wrote:

Have you tried using the "Fooled You" Jalepeno pepper? They are delicious without the hot.

Yabut...I love the hot! I also love just the flavor of jalapeños, so I would prolly like the "Fooled You" too, also. If you are at all familiar with the Wonka candy "Nerds," I firmly believe that they should offer a jalapeño flavor. If you are not familiar with this candy, get some. Both Grape and Strawberry. Taste them and tell me that a jalapeño option wouldn't work. I dares ya.

A Legal Lohengrin · **Joined:** Tue Oct 26, 2010 9:56 pm **Posts:** 9710

One of the few frighteningly hot sauces that is also quite flavorful.

Best used in moderation. The main heat is from the Trinidad Scorpion Pepper, and you can tell that's pretty hot because they use Scotch Bonnets to mellow it out a little.

DaveMuckey · **Posted:** Mon May 21, 2012 3:06 pm

Plutodog wrote:

So does that Tabasco Chipotle taste the same as the Bufalo, Dave? :-k

Búfalo is somewhat thicker than Tabasco. Their flavor is similar. I think that Búfalo may have an edge in the Scoville department.

Scoville Units

DaveMuckey · **Posted:** Mon May 21, 2012 3:08 pm

A Legal Lohengrin wrote:

One of the few frighteningly hot sauces that is also quite flavorful.

Best used in moderation. The main heat is from the Trinidad Scorpion Pepper, and you can tell that's pretty hot because they use Scotch Bonnets to mellow it out a little.

We have a winner!

SueDB · **Posted:** Mon May 21, 2012 3:42 pm

Estiveo wrote:

SueDB wrote:

Have you tried using the "Fooled You" Jalepeno pepper? They are delicious without the hot.

Yabut...I love the hot! I also love just the flavor of jalapeños, so I would prolly like the "Fooled You" too, also. If you are at all familiar with the Wonka candy "Nerds," I firmly believe that they should offer a jalapeño flavor. If you are not familiar with this candy, get some. Both Grape and Strawberry. Taste them and tell me that a jalapeño option wouldn't work. I dares ya.

Can't eat the hot anymore. Stomach/Intestinal problems. Before I had those issues, I lived in San Antonio, TX for 10 years. Best Tex-Mex and real Mexican (when you can find the mom & pop holes in the wall - you know a good one when there are no forks in sight, just tortillas) this side of the border.

Tex-Mex is the hot stuff, Mexican is from the Interior. Very nice and tasty.

Just about everyone there serves pickled jalapenos.

BFB · **Posted:** Mon May 21, 2012 3:54 pm

SueDB wrote:

Can't eat the hot anymore. Stomach/Intestinal problems. Before I had those issues, I lived in San Antonio, TX for 10 years. Best Tex-Mex and real Mexican (when you can find the mom & pop holes in the wall - you know a good one when there are no forks in sight, just tortillas) this side of the border.

Tex-Mex is the hot stuff, Mexican is from the Interior. Very nice and tasty.

Just about everyone there serves pickled jalapenos.

An you settle an argument for me? "Real" chili: beans or no beans?

realist · **Joined:** Fri Jan 23, 2009 1:33 pm **Posts:** 23944

BFB wrote:

SueDB wrote:

Can't eat the hot anymore. Stomach/Intestinal problems. Before I had those issues, I lived in San Antonio, TX for 10 years. Best Tex-Mex and real Mexican (when you can find the mom & pop holes in the wall - you know a good one when there are no forks in sight, just tortillas) this side of the border.

Tex-Mex is the hot stuff, Mexican is from the Interior. Very nice and tasty.

Just about everyone there serves pickled jalapenos.

An you settle an argument for me? "Real" chili: beans or no beans?

Beans in chili is blasphemy.

I like good Tex-Mex, but I've never eaten Tex-Mex that even approached hot.

SueDB · **Posted:** Mon May 21, 2012 4:01 pm

realist wrote:

BFB wrote:

SueDB wrote:

Can't eat the hot anymore. Stomach/Intestinal problems. Before I had those issues, I lived in San Antonio, TX for 10 years. Best Tex-Mex and real Mexican (when you can find the mom & pop holes in the wall - you know a good one when there are no forks in sight, just tortillas) this side of the border.

Tex-Mex is the hot stuff, Mexican is from the Interior. Very nice and tasty.

Just about everyone there serves pickled jalapenos.

An you settle an argument for me? "Real" chili: beans or no beans?

Beans in chili is blasphemy.

I like good Tex-Mex, but I've never eaten Tex-Mex that even approached hot.

I'll be in SA later on next month. I will be happy to give you the "hot tour" and the flavorful tour.

Chili sauce on beans has been a good way to eat beans. Chili has a whole different meaning south of the border. Chili with beans isn't a very flexible topping/ingredient for other dishes.

The ultimate cross between the cultures IMHO is the "Coney Island"...a hot dog/bun covered with non bean chili sauce....add cheese/onions and the other American style condiments as needed.

Plutodog · **Posted:** Mon May 21, 2012 4:27 pm

DaveMuckey wrote:

Plutodog wrote:

So does that Tabasco Chipotle taste the same as the Bufalo, Dave? :-k

Búfalo is somewhat thicker than Tabasco. Their flavor is similar. I think that Búfalo may have an edge in the Scoville department.

Scoville Units

OK, one of the reviewers on line said Tabasco Chipotle was more vinegary. But anyways...

About $2.08 a bottle (including shipping - $17.99 for 12 bottles + $6.95 shipping ) at Amazon.com. If you know where I can get it cheaper, let me know!
'Bufalo, Sauce Chipotle Hot, 5.8 OZ (Pack of 12)' by Bufalo

TollandRCR · **Posted:** Mon May 21, 2012 4:43 pm

Beans in chili con carne are an abomination, as spelled out somewhere in Leviticus. Beans with chili are great so long as their flavoring does not overwhelm the main dish. It is often said that putting beans in a bowl of Texas Red is against Texas state law, but I have not yet found that statute.

Tomatoes are also verboten. The red should come from the chilis.

Over in New Mexico (don't forget your visa), there are excellent bowls of chili verde. It is usually made with pork tenderloin and is quite differently flavored. This is a bit odd, because the best red chilis to form the foundation of Texas Red chili are New Mexico Red.

Up in the Far North (Cincinnati), there is a Greek concoction called Cincinnati Chili that uses cinnamon and cocoa as two main flavoring ingredients. It is often served over spaghetti (2-way), with cheese (3-way), and onions (4-way). The ultimate is 5-way, which has all of the above plus beans. It is actually quite good and bears a resemblance to some mole sauces.

BFB · **Posted:** Mon May 21, 2012 4:47 pm

TollandRCR wrote:

Beans in chili con carne are an abomination, as spelled out somewhere in Leviticus. Beans with chili are great so long as their flavoring does not overwhelm the main dish. It is often said that putting beans in a bowl of Texas Red is against Texas state law, but I have not yet found that statute.

That has been my stance, but I have been told I am wrong. I feel vidicated, and will continue to insist my chili be beanless.

Quote:

Up in the Far North (Cincinnati), there is a Greek concoction called Cincinnati Chili that uses cinnamon and cocoa as two main flavoring ingredients. It is often served over spaghetti (2-way), with cheese (3-way), and onions (4-way). The ultimate is 5-way, which has all of the above plus beans. It is actually quite good and bears a resemblance to some mole sauces.

I have had Cincinnati chili many times, at the Skyline. Always 4-way, for I cannot abide the beans. Excellent stuff. In fact, many years ago we found a Skyline in Ft. Lauderdale, Fl., and I was able to introduce my parents to the joy that is Cincinnati chili.

Whatever4 · **Posted:** Mon May 21, 2012 6:12 pm

Where I'm from, chili refers to the weather, and beans are cooked with molasses. Hot food has had thermal heat applied.

DaveMuckey · **Posted:** Mon May 21, 2012 6:51 pm

Plutodog wrote:

DaveMuckey wrote:

Plutodog wrote:

So does that Tabasco Chipotle taste the same as the Bufalo, Dave? :-k

Búfalo is somewhat thicker than Tabasco. Their flavor is similar. I think that Búfalo may have an edge in the Scoville department.

Scoville Units

OK, one of the reviewers on line said Tabasco Chipotle was more vinegary. But anyways...

About $2.08 a bottle (including shipping - $17.99 for 12 bottles + $6.95 shipping ) at Amazon.com. If you know where I can get it cheaper, let me know!
'Bufalo, Sauce Chipotle Hot, 5.8 OZ (Pack of 12)' by Bufalo

There's a Cash 'n Carry place on Industrial, just over the RR tracks. I buy most of my spices, chili sauces and mustards there. I'm not sure if they sell Búfalo sauce in larger than 5oz bottles. Herdez is usually pretty good about marketing in larger volumes.

And the vinegary comment on Tabasco Chipotle is right on. They make all their stuff with pretty much the same technique as their Tabasco sauce. BTW, the 64oz jug was about $25. The small bottles run about $3. With about 12.8 bottles in the jug, I'm money ahead at 8 bottles.

ducktape · **Posted:** Mon May 21, 2012 8:16 pm

I just saw Bufalo at our 99-cents Only store -- 5 oz bottle, I think.

RTH10260 · **Posted:** Tue May 22, 2012 3:39 pm

Excellence in marketing - not quite?

ducktape · **Posted:** Tue May 22, 2012 4:08 pm

ROFL -- I saw that, and my first thought was of a mondegreen.

You DO know what a mondegreen is, don't you? One of my favorite things ...

http://en.wikipedia.org/wiki/Mondegreen

It's sort of like an eggcorn ...

http://en.wikipedia.org/wiki/Eggcorn

Falsehoods unchallenged only fester and grow.

Excellence in Savory Sauce Technology

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