Hot Sauces/Condiments Redux

bill barilko
+2
#1  Top Rated Post
Found in obscure ethnic groceries in/around my town


Yeo's is one of the rare sauces that contains Ginger making it a tasty addition to Seafood anything.


Yes I've posted on this stuff in the past but found a new source last weekend.Sambel Asli is the product Sri Racha wishes it was an amazing combination of sugar, salt, garlic & vinegar I should have bought a half dozen bottles instead of just one.


Classic Mayan/Belizean flavour profile with this all time favourite-new to me but maybe not to you.Rare as pope**** here in Vancouver I bought the last two bottles in the store.


Found only in certain Indian stores across Canada this unique & pleasing product is unavailable elsewhere certainly the Best marinade for Halibut skewers I've found.


More of Aly's line-Beware Imitations the quality found in these products is far & above anything found elsewhere.
 
Danbones
#2
I have a fridge full of Franks hot sauces
lol
and a bunch of indian and chinese ones too
( we have a really good little store for that sort of thing around the corner )

I'll keep an eye out for this aly's brand

check this out:
Eat hot peppers for a longer life?
Date:
January 13, 2017
Source:
University of Vermont
Summary:
Consumption of hot red chili peppers is associated with a 13 percent reduction in total mortality, a large prospective study has found...primarily in deaths due to heart disease or stroke -- in a large prospective study.
https://www.sciencedaily.com/release...0113133047.htm (external - login to view)
(interesting to note cocoa and brown sugar balance out the chilli peppers)

That pepper stuff and the ginger:
you would have to be crazy not to have some every day
Last edited by Danbones; Jan 18th, 2017 at 05:09 PM..
 
Ludlow
+1
#3
I do love seafood.

I liked cajun seasoning on codfish. With fried okra and some of my cole slaw
 
Danbones
+1
#4
the pepper and ginger combo is a pretty good safe cox2 inhibitor type pain killer
(cox2 inhibitor means it won't eat your guts like all the pharma stuff does)

I used it to save my life during a heart attack last year
10 days later the next doctor said I must be lying about the heart attack
I referred him to the hospital records
and pointed out there is a lot he doesn't know
...and maybe he should learn to google

sure tastes better then pills do
heh heh
...and cheerfulness is a side effect

Early uses of chili peppers in Mexico
In this study, the authors used chemical extractions to reveal the presence of Capsicum residues in pottery samples from a site in southern Mexico. Some of these pottery vessels were over 2000 years old, dating from 400 BC to 300 AD....

... The authors suggest that chili peppers may have been used to prepare spicy beverages or dining condiments... our scientific study opens the door for further collaborative research into how the pepper may have been used either from a culinary, pharmaceutical, or ritual perspective during the last few centuries before the time of Christ."
https://www.sciencedaily.com/release...1113182558.htm (external - login to view)
Last edited by Danbones; Jan 18th, 2017 at 05:24 PM..
 
bobnoorduyn
+1
#5
A number of years ago my youngest daughter sent me a four-pack of hot sauces from "Jungle Heat" named Cremator, Scorpion Sting, The Hottest We Got, and I forget the other one, Inferno maybe. Scorpion Sting is my favourite because it has a nice flavour without being stupid hot, and hey, they are all gluten free!!! However, the best I've tried for flavour is one My oldest brought back from Mexico by El Yucateco, a habanero based sauce, not sure which one it was but was green in colour. It can be ordered but is fairly pricey at about $8 per 4oz bottle, however a co-worker found it for sale from Manitoba Mexican Mennonites for about $3 - $4. Mmmm-mmm-mmm.
 
darkbeaver
+1
#6
All good medicine has been eaten for a long long time. Herbs and spices nuts and berries, get off the pharma killer junk. I got one more shjitty little pill to forget about.

I have to watch what I eat. Some of it tries to crawl off the plate.
 
Danbones
#7
yeah love the green stuff - Louisiana style
(one side of the family is from the deep south )
tastes so good the food serves itself onto your plate all by itself
just to get a taste
 
Machjo
+1
#8
What food isn't ethnic? A Texas steak is pretty exotic in China where they cut the meat into bite-sized chunks in the kitchen before it reaches the table so they can use chopsticks like civilized people do rather than bear arms with a fork in one hand and a knife in the other as if ready for battle.

Many Chinese find cheddar cheese to be pretty gross too.
 
Ludlow
#9
Quote: Originally Posted by MachjoView Post

What food isn't ethnic? A Texas steak is pretty exotic in China where they cut the meat into bite-sized chunks in the kitchen before it reaches the table so they can use chopsticks like civilized people do rather than bear arms with a fork in one hand and a knife in the other as if ready for battle.

Many Chinese find cheddar cheese to be pretty gross too.

probably wouldn't like tacos or enchiladas then.
 
Curious Cdn
#10
Quote: Originally Posted by DanbonesView Post

yeah love the green stuff - Louisiana style
(one side of the family is from the deep south )
tastes so good the food serves itself onto your plate all by itself
just to get a taste

Your favourite sauce is "Memories of Mimico", right, jailbird?
 
Ron in Regina
#11
My old stand by is "SPIKE." Found out about it years ago living in
Northern SK. The natives up north used it for cooking fish. Big
Lake trout. Buy them cheap out the backdoor of the cannery.

They'd stuff this with rice, and spice it heavy with SPIKE, and either
bake or roast it. When the meat flakes it's done. They'd spoon out
the rice to feed to the dogs (makes their coats thick & shiny) as it
soaks much of the oil out'a the fish.

It use to be cheap. Now? Not so much, but it's good. It's a spice blend.
I guess there's a bunch of blends, but I've only seen and used the original.
It really brings a steak to life on the BBQ. I use it in soups and many other
things too. A box use to be $3 but now it's about $12...but I still buy it.

Here's a Copy&Paste of the ingredients:

Spike’s Seasoning Ingredients contains: Salt and sea salt crystals, special
high flavor yeast, hydrolyzed vegetable protein, mellow toasted onion, onion
powder, orange powder, soy flour, celery leaf powder, celery root powder,
garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange
and lemon peel, summer savory, mustard flower, sweet green and red
peppers, parsley flakes, tarragon, rosehips, saffron, mushroom powder,
parsley powder, spinach powder, tomato powder, sweet Hungarian paprika,
celery powder, cayenne pepper, plus a delightful herbal bouquet of the best
Greek oregano, French sweet basil, French marjoram, French rosemary,
and Spanish thyme.
 
bill barilko
#12
Spike is just Salt-used for Popcorn where I live.
 
personal touch
#13
Quote: Originally Posted by LudlowView Post

I do love seafood.

I liked cajun seasoning on codfish. With fried okra and some of my cole slaw

Blackened Cajun,yum
 
gopher
#14
ginger does add flavor to just about any dish - I know from personal experience
 
Ludlow
#15
Not too many things better than home made salsa. Have to be careful with the cilantro though. Too much and it comes out bitter. We love cheese crisps with green chilis and home made salsa..
 

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