Sauces

[Pafor14]

Not a nig fan of BAS mysell(burning asshole syndrome)

 

[njlefty]

The problem with the real hot sauces is they over power a good meal. The key always is heat balance and flavor, in my opinion. Which is why, for example, some Indian dishes can be hot without losing their essence.

 

[njlefty]

Indian food if cooked correctly can make you “sweat” a bit but the flavor is fantastic. On a 1-10 scale of heat I ask for a 5. I’ve mentioned a place in Horsham before on here, Masala Zone. It’s the best I’ve had. Less than 5 minutes from the Willow Grove exit of the PA Turnpike, just off 611 on Horsham road. Stop at Yun‘s spa on the way back to the turnpike. A shameless plug from me

Have to try both places.

For years, I hit spas in Willow Grove. Also Hatboro and Jenkintown.

 

[Pafor14]

Indian food if cooked correctly can make you “sweat” a bit but the flavor is fantastic. On a 1-10 scale of heat I ask for a 5. I’ve mentioned a place in Horsham before on here, Masala Zone. It’s the best I’ve had. Less than 5 minutes from the Willow Grove exit of the PA Turnpike, just off 611 on Horsham road. Stop at Yun‘s spa on the way back to the turnpike. A shameless plug from me

Nothing shameless about that plug. Word of mouth is the best advertising IMHO

 

[retired051923]

I like a more mild sauce

Goes great with well done squirrel.

 

[Pafor14]

I love food with cury sauces. Thai cooking has great soups and sauces with cury and coconut milk. I've seen green, red and yellow cury.

Thanks you gave me an idea for tonight''s dinner.

How'd that dinner turn out?

 

[Pafor14]

Goes great with well done squirrel.

I have misjudged you sir, please see my comment in the ice cream thread.

 

[retired051923]

What is in CHOLULA. Inquiring minds want to know.

It's a good sauce. I was living in a Appalachian cave 15 years ago. One day I was and out about checking my varmint traps and stumbled upon a bottle that some tresspasser dropped as I "vacated" him from my property. Very little heat, in my opinion, but great flavor.

All kidding aside, at the time it was the first sauce I started using a long time ago outside of Tabasco and made me want to explore other sauces. It's good stuff and they have a great variety. The Green Chile one is good too. Not much heat, great flavor, does add a little kick to a ranch sauce.

 

[Wayne1250]

Goes great with well done squirrel.

I'd rather have Granny''s possum stew with some collards on the side. She uses just the right amount of hot sauce.

 

[Pafor14]

I am familiar with the Green Chile. Damn I need to get out more. .Get off these forums and get me some sauces.

 

[Pafor14]

I'd rather have Granny''s possum stew with some collards on the side. She uses just the right amount of hot sauce.

As one J.D. Clampett would say...Well doggies

 

[charliebrown]

Goes great with well done squirrel.

Us city folk call them Rats. If we have visitors, we would take in an alley cat as well.
I joke about these things, but damned if we are no on the precipice of a depression.

 

[AutomaticSlim]

I'd rather have Granny''s possum stew with some collards on the side. She uses just the right amount of hot sauce.

I could go for some of Granny's "corn squeezins". Or her "rheumatis medicine".

 

[njlefty]

In terms of mustards, my favorite was always Koczsuiko. Not sure if I am spelling it right. But a good horseradish based mustard that is cheap.

 

[Pafor14]

I could go for some of Granny's "corn squeezins". Or her "rheumatis medicine".

I want to watch her chase Jethro with a switch in her hsnd.

 

[AutomaticSlim]

In terms of mustards, my favorite was always Koczsuiko. Not sure if I am spelling it right. But a good horseradish based mustard that is cheap.

Ever try making fresh mustard from the Coleman's powder?
It's pungent.
More pungent than the hottest Chinese restaurant mustard I have ever had.

 

[njlefty]

Ever try making fresh mustard from the Coleman's powder?
It's pungent.
More pungent than the hottest Chinese restaurant mustard I have ever had.

Have not tried that.

 

[Srhsrh]

Ever try making fresh mustard from the Coleman's powder?
It's pungent.
More pungent than the hottest Chinese restaurant mustard I have ever had.

I make a dipping sauce with Colman’s, malt vinegar, wasabi powder and avocados for the paste.

 

[njlefty]

I seem to recall that Colman's is a mustard made in England?

 

[njlefty]

I miss grits from my stay down south.

Always liked adding pepper to it.