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 small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
Nearly ANY hot sauce is better than that kerosene equivalent.
Now that’s a whole ‘nother kettle a-fish.
I’m sure many of the Thai prepared pastes and sauces have fish sauce in them. It has a prominent location on my spice rack.
I wouldn’t want to be anywhere near where they made it however...probably smells just like a lobster-bait truck.
Sriracha is best with complex foods.
It has a heavy garlic component.
Sambal is pure chilis
Yom!
At some point they kind of blend into cat siap betang or cat siap manis or, ketchup!
Then there are the chutneys and that is a whole 'nuther can of veggies and spices.
If you really want to get into some hot stuff learn the SE Asian vocabularies for spicy dishes and sauces ~ in all 4 or 5 of the main languages ~ Thai, Bhassa, Hokien, Dutch and English. ~ Be Prepared ~ and order coca cola as the all purpose emergency standby because when water or beer won't work (to cool the chilis) coke will.
I'll bet....no wait, I mean...
I hope that bet was for an awful lot of money, otherwise we may be questioning your sanity or IQ.
OK. Anyway, when consuming comparable, normal amounts of the habernero, it will give little or no intestinal distress compared to the jalapeno.
Business Inside just woke up to this??? There are already hot sauce shops all over this country, and they have been there for quite a while. Get with the program.
Old Country Buffet (Ryans) has a good 20 or so different sauces these days.
Good stuff Maynard!
No, this appears to have been made onsite, served in shallow plastic cups with lids. The dried pepper, oil and other ingredients are not pureed into a sauce per se. At a glance it looks like they took the standard red pepper flakes you’d see in a pizza joint or cheap Italian place, dumped them into the cup and poured oil over them. Doesn’t taste like that though.
Rub down some pork chops with that and them zest some lime on them and grill em. salt and pepper to taste.
That's my simple recipe for Yucatan Poke Chops
Free course management software for homeschoolers and educators. Beta testers wanted, Free.
Like a lot of others, I’m a big fan of sriracha, but I also love El Yucateco. Both the chile habanero and salsa verde are numbingly great with heat AND flavor.
Not a nouc mam fan?
Thank You I had forgotten the name. I was 17 then 1968 first time out of the USA lol! I am sure the factory made is cleaner than the homemade, from seeing the homemade they just put the left overs from fish into a pot and let it go rancid! So no I never tried it as far as I know Take note I said as far as I know. I know I ate a lot of stuff there I didnt want to know what it was lol....
Yes I do like A1 Sauce
All I know is I ask the old chinese guys for chili oil and they smile and spoon it on
That is funny, Ketchup is basically a fine pureed chutney isn’t it?
"George likes his kung pao hot!"
Man, when I have Chinese or Japanese food, I'll put as much of that stuff as I can stand on it. One dollop too much, however, and they'll take your breath away. Love them!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.