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Topic Review (Newest First)
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| Jun 24th, 2012 02:05 PM | ||
| Big McLargehuge | Melinda's or Dave's. That is all. | |
| Jun 15th, 2012 03:43 AM | ||
| darkvare |
this is my favorite i put it in everything from chips to dinner food
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| Jun 15th, 2012 12:13 AM | ||
| kahljorn | try frank's red hot sauce it makes everything taste like buffalo chicken wings | |
| Jun 14th, 2012 10:49 PM | ||
| Kitsa |
Sort of. I make samosas too, real ones, this I guess tastes more Greek-y. It's also a hell of a lot easier than getting the right proportions of flour to fat for the correct samosa dough. Also, I don't deep fry if I can avoid it. |
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| Jun 14th, 2012 07:10 PM | ||
| captain516 |
Making the hot sauce from scratch was a pain in the ass...ugh. Never again. well, not really, but I'm just a lazy bastard. Will look for cholula and tiger sauce nexct time I'm shopping. Is that a recipe for samosas Kitsa? |
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| Jun 14th, 2012 05:05 PM | ||
| zeldasbiggestfan | That's awesome. For reals man. | |
| Jun 14th, 2012 04:57 PM | ||
| Tadao |
I'm 40, married to the woman of my dreams and inherit 3 duplexes in about 5 years. Oh and I never have to work again. But you'll always be fat because you have no self control. |
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| Jun 14th, 2012 04:49 PM | ||
| zeldasbiggestfan |
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| Jun 14th, 2012 12:34 PM | ||
| Dimnos |
Ill throw another vote to the cholula. T-man is right though, the garlic cholula is awesome. On another note, try some Tiger Sauce. Its like a sweet and spicy flavor that's not hot just to be hot. |
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| Jun 13th, 2012 11:21 PM | ||
| Kitsa |
I love cholula. Take a big bowl of fork-mashed potatoes and whatever you want to add to it- veggies, corn, pieces of meat, etc. Douse it in cholula till the potatoes turn peach. Take a package of phyllo dough sheets. Take one of the plastic sleeves out and let it get to room temperature before opening it. Pull out a couple of sheets at a time, put a wet paper towel over the opening in the bag to keep the rest moist, and work fast. Brush one sheet with butter or margarine and fold it over and over, brushing more and folding, until you have a long rectangle. Put a dot of potato filling in one end and fold it over and over like a paper football. Brush with more butter to seal it and go on to the next until you've gone through all of your dough. Bake it at 350 or so until it's golden brown, then dip that mofo in cholula before you eat it. It's amazing. The best thing about it is that the leftovers get better when microwaved. |
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| Jun 13th, 2012 07:51 PM | ||
| Zomboid | I like that this fucking idiot speaks exactly like he did when he first came to annoy us, dudes. Lots of growth. | |
| Jun 13th, 2012 07:22 PM | ||
| Tadao | Your fat ass would eat anything that's near your mouth so I don't think we can automatically believe you. | |
| Jun 13th, 2012 04:23 PM | ||
| zeldasbiggestfan | Valentina is the fucking SHIT, dude. Original, extra hot kinda tastes like shit for some reason and isn't much spicier. | |
| Jun 10th, 2012 01:16 AM | ||
| darkvare | my grandma and some aunts are staying over here and every day we have a different salsa all home made | |
| Jun 9th, 2012 09:07 PM | ||
| Tadao |
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| Jun 9th, 2012 04:47 PM | ||
| Esuohlim |
Garlic Tabasco is rad as heck, keepin' it simple :sunglasses I used to love Sriracha but I got tired of it really fast. MarioRPG's rooster sauce is basically Sriracha with garlic and other stuff but it is way spicier and WAY better. Just last week I ate a lot of it with tacos and I got such a stomachache that I couldn't sleep, but it was worth it 
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| Jun 9th, 2012 04:37 PM | ||
| kahljorn | i like that franks redhot sauce stuff on basically everything | |
| Jun 9th, 2012 02:17 PM | ||
| Chojin |
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| Jun 8th, 2012 07:06 PM | ||
| captain516 |
I probably should try making it myself. This one sounds good: http://allrecipes.com/recipe/bobs-ha...--liquid-fire/ |
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| Jun 7th, 2012 03:26 AM | ||
| 10,000 Volt Ghost |
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| Jun 6th, 2012 08:44 PM | ||
| Fathom Zero | MELINDA'S. Love that stuff. | |
| Jun 6th, 2012 07:49 PM | ||
| Tadao |
I've never been a fan of Tapatio, I do like the other one that is in resturants. I forget the name, but it has a lady in the window. Also this one has a nice flavor.
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| Jun 6th, 2012 07:42 PM | ||
| Tadao |
 I just added a spoon of that to the thai curry chicken I'm making. I (and many others) call it rooster sauce. I also like to add it to fried rice.Shit is hot so you kind of have to be careful when cooking with it. Most of the restaurants around here water it down when they give it to you in a to go container.
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| Jun 6th, 2012 07:03 PM | ||
| MarioRPG |
I work at a Viet Thai restaraunt which is where I found this stuff: It has a great flavour up front, then it hits you with the spice. We have an 8L jar. Seriously, it is phenomenal on many things. |
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| Jun 5th, 2012 01:30 PM | ||
| Esuohlim |
I'm quite partial to Ray's Rad Chilies. It's garlicky!
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