Skip to comments.Why The Hot Sauce Industry Is The New Craft Beer Industry
Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is smallroughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billionit packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
It’s really not that bad...it’s a mustard-based sauce, so a ‘natural’ for anything you would use mustard on...my wife even incorporates it into potato salad. I originally purchased it for the label...reminded me of the Smith Brothers... :-)
Guess I’ll have to try it soon.
I was up in Chicago for few days and was dismayed that I did not get to go to la Frontera or Topolabampo.
Bayless knows what he is doing.
It’s a staple here.
IMHO the Serrano is the king of peppers.
Bright, fresh, hot but not to hot, tons of flavor.
I consume them weekly.
Love this thread. Love Sriracha - using a bunch of it today for some wings.
There are also many powders that are available. I use habanero powder when I want things to burn. It is brutal if you use a lot.
Colon Cleaner by Professor Phardtpounder? Lol... I don't know 'bout that particular marketing gimmick... but "2004 Scovie Awards, won 2nd Place Hot Sauce - Authentic Caribbean Category" sold me! I'm gonna try it because I've been dying to try some really good Jamaican jerk, I've heard so much about it. This ought to give me an idea about some of the flavors involved, no? Thanks.
Hope shipping isn't too much. That always irritates me when retailers gouge you on shipping charges.
NIce little success story, thanks! Love stories like that.
Ditto. He’s pricey, but he puts in the ‘extra effort’ to protect the peppers from cross-pollination. I have ordered pepper seed from some places, and have wound up with plants producing peppers that ‘weren’t as advertised’...
Are they called “Home Town Buffet” in some parts of the country. Googled it and that’s what I’m coming up with. I live in California.
that gets my vote too . i don’t care for the garlic version . i add it to my faux bloody mary mix that i mix myself. about ready to give a local bar a sample makes a bloody mary taste so good
The active chemical principle, the 'hot' chemical (it isn't hot in any way, but it reacts with calcium ions present on your tongue, in your cheeks and your esophagus to produce a sensation of 'heat') is called oleoresin capsicum. This is an interesting chemical for a number of reasons, but the reason that applies here is that it is a first cousin, speaking chemically, of the B-vitamin complex.
Now, what do ALL the B-vitamins have in common? Anyone, anyone, Bueller...?
They are all soluble in fat, as is the oleoresin capsicum found in habaneros, Jamaican golds, Peruvian camachacas, even bhut jolokis (the infamous 'ghost' pepper of India, the world's hottest).
Therefore, next time you make such a wager, don't rely on your machismo, win the bet handily, and don't inflict ANY suffering on yourself. Here's one way:
If you're allowed a beverage of choice (in the wager), choose buttermilk. Whole milk works, but buttermilk is the gold standard. Eat the habanero by biting it once or twice, then add a mouthful of buttermilk, swish it around well in your mouth, and swallow...ideally in one gulp. You should feel only a minor tang, not anything painful AT ALL. Of course, if you want to stack the deck against the chump you're betting, drink (SLOWLY) a full glass of buttermilk before beginning to eat the peppers, swishing around in your mouth, and allow it to trickle down your throat. Then, a sip of buttermilk with each pepper you eat. Voila. You will fear no pepper on earth by doing so.
Please note that water and beer (active principle, ethanol, of course) are NOT solvents of oleoresin capsicum except to a small degree. Washing down a hot pepper with a beer probably has the net effect of spreading the oleoresin capsicum all through your upper GI tract. Not a good idea.
Alternately, w/o a beverage, you can STILL beat the chump. Simply stick a pat of butter in one cheek (both, if you're going to eat more than one pepper. Make sure the butter gets well mixed into the pepper as you chew, and you're good to go: no pain, but monetary gain.
Best of the Season to you, and FReegards!
Lose your bag of question marks?
It was at least 3 orders of magnitude worse, almost to the point of my gagging, until my sense of smell shut down. After which, it wasn't too bad at all. Couldn't smell anything remotely 'fishy' for a month w/o thinking about puking, but what the hell. The effects passed by, somewhat later than sooner (shrug).
And I still love nuoc mam...to cook with.
Sriracha goes well on sashimi!
China rules ~ no dairy or dairy byproducts ~ straight up ~
China rules ~ no dairy or dairy byproducts ~ straight up ~
No I have not seen it yet. Sounds great. I discovered Yucateco Sauce on a trip to Yucatan in 1986. All the eateries had bottles on the tables. Great on roasted pork too.
Balanced hot. Did you study anything about wasabi? I quit ordering restaurant dishes with wasabi because there was so little taste of wasabi in them. I realize the stuff is expensive but why bother to put it in a dish if you have to hunt for the flavor.
I grow my own now. Takes two years or more to get a decent root so I have another year to go. I buy the powdered wasabi but they are all cut with mustard or horseradish.
Yes. It was in my research. You can get pure powdered wasabi, but, as you say, it is expensive.
Never tried planting it. I may have to try that.
As a child in DeKalb County (Georgia) schools in the early sixties, Safety Patrol kids were rewarded with a train excursion to Washington DC and New York City.
In NY they took us to Chinatown for lunch. Now I had never eaten Chinese in my life so I ordered a hamburger. Saw the mustard sitting on the table so I just did what I normally do....slathered it on.
One bite and the shock and surprise made my eyes get as big as saucers and I wanted to flee and drink up the East River.
Does the Sriracha replace an ingredient like chili powder or is it more of an additive?
However, other conditions aside, oleoresin capsicum and its correlate chemical found in the other major branch of the pepper family, capsaicin, are indeed fat-soluble (easily demonstrated on your kitchen counter, btw) and I stand 100% behind the commentary about ways of eating even the hottest peppers w/o pain or discomfort.
Feel free to conduct experiments on water-solubility vs. fat-solubility regarding either oleoresin capsicum or capsaicin (ever wondered why capsaicin, packaged as a dietary supplement, is ALWAYS coated?). I believe you'll arrive at the correct conclusion after about 2-3 tries, no more.
On whatever day you would like to have such a contest, I believe I'll be in Philadelphia. If you happen to be in Philadelphia that day, I'm quite certain I'll be in Cucamonga.
Best of the Season to you!
After Death Sauce is what I use. Very good heat without masking the flavor of the food itself.
The number of volunteers dropped quickly after some tests.
A surprisingly good hot sauce is Burnam's found at Aldi's. $1 per bottle. Not too hot. I don't bother with the melt_your_face_off hot sauces. I am a big fan of pho, about the only thing I really like in Vietnamese restaurants
Cholula is a nice full hot sauce. Not too hot. The idea of a wooden knob sells millions of bottles. A stroke of genius. Makes the stuff look folksy and real plus the old timey label does too
the serrano is as hot as a habenaro, but has SOOooo much more flavor..
bite into one raw, and it is sweet, with a hint of garlic????
but about 15 seconds later.....
you’re a wimp..
my son got me some dave’s insanity sauce, special edition, 2010 with jalokia ghost peppers, 750,000 scovil units..
this stuff is soooo goood for the first 8 or 10 seconds, then....
I can deal with it, but most will just cower in a corner and await death..
not for the faint of heart
Frank, an American visiting Texas, was invited to be one of the judges at a chili cook-off. He was assured by the other two judges that the chili wouldn’t be all that spicy — and besides — they told him he could have free beer during the tasting. Here are the scorecards from the event:
Chili # 1: Mike’s Maniac Mobster Monster Chili
Judge one: A little too heavy on tomato. Amusing kick.
Judge two: Nice, smooth tomato flavor Very mild.
Frank: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that’s the worst one. These people are crazy.
Chili # 2: Arthur’s Afterburner Chili
Judge one: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
Judge two: Exciting BBQ flavor, needs more peppers to be taken seriously.
Frank: Keep this out of reach of children! I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line. The barmaid looks like a professional wrestler after a bad night. She was so
irritated over my gagging sounds that the snake tattoo under her eye started to twitch. She has arms like Popeye and a face like Winston Churchill. I will NOT pick a fight with her.
Chili # 3: Fred’s Famous Burn Down the Barn Chili
Judge one: Excellent firehouse chili! Great kick. Needs more beans.
Judge two: A beanless chili, a bit salty, good use of red peppers.
Frank: This has got to be a joke. Call the EPA, I’ve located a uranium
spill. My nose feels like I have been sneezing Drano. Everyone knows the
routine by now and got out of my way so I could make it to the beer wagon.
Barmaid pounded me on the back; now my backbone is in the front part of my
chest. She said her friends call her “Sally.” Probably behind her back they
call her “Forklift.”
Chili # 4: Bubba’s Black Magic
Judge one: Black bean chili with almost no spice. Disappointing.
Judge two: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Frank: I felt something scraping across my tongue but was unable to taste it. Sally was standing behind me with fresh refills so I wouldn’t have to dash over to see her. When she winked at me her snake sort of coiled and uncoiled ... it’s kind of cute.
Chili # 5: Linda’s Legal Lip Remover
Judge one: Meaty, strong chili. Cayenne peppers freshly ground adding
considerable kick. Very impressive.
Judge two: Chili using shredded beef; could use more tomato. Must admit the
cayenne peppers make a strong statement.
Frank: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me
that one of the other judges asked me to stop screaming.
Chili # 6: Vera’s Very Vegetarian Variety
Judge one: Thin yet b. Good balance of spice and peppers.
Judge two: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Frank: My intestines are now a straight pipe filled with gaseous flames. No
one wants to stand behind me except Sally. I asked if she wants to go
Chili # 7: Susan’s Screaming Sensation Chili
Judge one: A mediocre chili with too much reliance on canned peppers.
Judge two: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment.
Frank: You could put a hand grenade in my mouth and pull the pin and I wouldn’t feel it. I’ve lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at the autopsy they’ll know
what killed me. Go Sally, save yourself before it’s too late. Tell our children I’m sorry I was not there to conceive them. I’ve decided to stop breathing, it’s too painful and I’m not getting any oxygen anyway. If I need air I’ll just let it in through the hole in my stomach. Call the X-Files people and tell them I’ve found a super nova on my tongue.
Serranos get me worse than habaneros or scotch bonnets. They are fresher and crisper. But like you said 15 seconds after eating a few, you’d better be ready for what’s coming.
My brother-in-law has a bottle of the Dave’s Insanity Special Edition 2006, I believe. It has instructions on the bottle “Keep away from small children and animals”. It also says that if you use it to flavor chili, you are only supposed to use ONE DROP per GALLON. He did that, and it was almost too hot to eat.
I once had a tiny bit of the regular Dave’s Insanity on the very tip of a Dorito. It made me tear up, and burnt the living crap out of my mouth. Never again.
Sriracha is more of a condiment.
Intersting info. Thanks.
However, I had no trouble swallowing the hot little suckers. I swallowed them whole. No pain, in the mouth.
All the problems occurred later in various portions of the GI tract. I probably should havw eaten a little something first, anf now I know it should contain fat. This will be useful.
Burnam’s? I can find no info on it.
Great sauce... add Cabbage and you have Kimchee
Loves my Kimchee
Yup, that will work.
Is that Sambal Oleck?
That stuff rocks on Chow Mien!
It is an Aldi house brand. Only found at Aldi’s but it is good not some inferior swill
It’s called “Chili Oil” be sure to stir it before using.
Had a really nice chili the other day.
It placed #2 but I say it was the best.
I was smoked brisket and chorizo in some really rich dark chili sauce that was hot and had so much flavor it was ridiculous.
I don’t know all the secret hobo spices but did find out sriracha was in it.
It all sounds good to me.
Ever had a Michelada?
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