LOL, I received a box of very-hot habanero sauce from Nick Cramer yesterday
and I tried it directly at dinner: fire everywhere, just as I like it
Not too sweet, not too much spicy but very tasty, and freakin' strong. My
fries were wonderful with it, really. It's Amazon brand from Colombia,
rocking good

Now, knowing that here there's people more used to sweet-hot sauces than
italians are, what are the best uses for a very strong sauce like this one?

PS - I'm asking on the italian group as well
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco said...

> LOL, I received a box of very-hot habanero sauce from Nick Cramer
> yesterday and I tried it directly at dinner: fire everywhere, just as I
> like it Not too sweet, not too much spicy but very tasty, and
> freakin' strong. My fries were wonderful with it, really. It's Amazon
> brand from Colombia, rocking good
>
> Now, knowing that here there's people more used to sweet-hot sauces than
> italians are, what are the best uses for a very strong sauce like this
> one?
>
> PS - I'm asking on the italian group as well


Vilco,

I'm probably in the minority... it's not safe on ANYTHING!

Did it come with an eye dropper?

Good luck,

Andy
--
Eat first, talk later.

ViLco wrote:
>
> LOL, I received a box of very-hot habanero sauce from Nick Cramer yesterday
> and I tried it directly at dinner: fire everywhere, just as I like it
> Not too sweet, not too much spicy but very tasty, and freakin' strong. My
> fries were wonderful with it, really. It's Amazon brand from Colombia,
> rocking good
>
> Now, knowing that here there's people more used to sweet-hot sauces than
> italians are, what are the best uses for a very strong sauce like this one?

Flavoring for fresh roasted almonds. First roast the almonds,
then -- while still hot -- stir in the sauce and coat them evenly.
Then dry on a cookie sheet in the oven at the lowest heat setting.

Almonds are great for this because the skins readily absorb
flavoring sauces. Hazelnuts work too, but they tend to shed
their skins.

ViLco wrote:

> LOL, I received a box of very-hot habanero sauce from Nick Cramer
> yesterday and I tried it directly at dinner: fire everywhere, just as I
> like it Not too sweet, not too much spicy but very tasty, and freakin'
> strong. My fries were wonderful with it, really. It's Amazon brand from
> Colombia, rocking good
>
> Now, knowing that here there's people more used to sweet-hot sauces than
> italians are, what are the best uses for a very strong sauce like this
> one?

Did you get the mango-habañero sauce? It's great as part of a glaze on pork
chops or scallops. You could also mix it with lime juice and use it to make
seviche.

Bob

On Wed, 22 Apr 2009 15:22:54 -0700, "Bob Terwilliger"
> wrote:

>ViLco wrote:
>
>> LOL, I received a box of very-hot habanero sauce from Nick Cramer
>> yesterday and I tried it directly at dinner: fire everywhere, just as I
>> like it Not too sweet, not too much spicy but very tasty, and freakin'
>> strong. My fries were wonderful with it, really. It's Amazon brand from
>> Colombia, rocking good
>>
>> Now, knowing that here there's people more used to sweet-hot sauces than
>> italians are, what are the best uses for a very strong sauce like this
>> one?
>
>Did you get the mango-habañero sauce? It's great as part of a glaze on pork
>chops or scallops.
>
Cripes! Now I want to know where to buy it.

>You could also mix it with lime juice and use it to make
>seviche.

--
I love cooking with wine.
Sometimes I even put it in the food.

ViLco wrote:
> LOL, I received a box of very-hot habanero sauce from Nick Cramer yesterday
> and I tried it directly at dinner: fire everywhere, just as I like it
> Not too sweet, not too much spicy but very tasty, and freakin' strong. My
> fries were wonderful with it, really. It's Amazon brand from Colombia,
> rocking good
>
> Now, knowing that here there's people more used to sweet-hot sauces than
> italians are, what are the best uses for a very strong sauce like this one?
>
> PS - I'm asking on the italian group as well

Deep fry (or bake) chicken wings and toss them in the sauce, perhaps
with a little melted margarine or unsalted butter.

Long time lurker here, but I do love hot sauce -

I use "too hot" hot sauces in my jerky marinades. Equal parts
worcestershire, cider vinegar, hot sauce and brown sugar. Add ground cumin,
cayenne pepper, other spices to taste.

"ViLco" > wrote in message
news
> LOL, I received a box of very-hot habanero sauce from Nick Cramer
> yesterday and I tried it directly at dinner: fire everywhere, just as I
> like it
> Not too sweet, not too much spicy but very tasty, and freakin' strong. My
> fries were wonderful with it, really. It's Amazon brand from Colombia,
> rocking good
>
> Now, knowing that here there's people more used to sweet-hot sauces than
> italians are, what are the best uses for a very strong sauce like this
> one?
>
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano
>
>

zorro wrote:
> Long time lurker here, but I do love hot sauce -
>
> I use "too hot" hot sauces in my jerky marinades. Equal parts
> worcestershire, cider vinegar, hot sauce and brown sugar. Add ground cumin,
> cayenne pepper, other spices to taste.
>

Lest you are overlooked... Welcome to the fray!
--
Jean B.

On Thu, 23 Apr 2009 16:33:23 -0400, "zorro" >
wrote:

>Long time lurker here, but I do love hot sauce -

wb posting zorro... if you're the same zorro I saw post before.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 23, 3:33*pm, "zorro" > wrote:
> Long time lurker here, but I do love hot sauce -


There's a product that adds only heat, w/o messing with flavor. It's
called Pure Cap.
>
> I use "too hot" hot sauces in my jerky marinades. Equal parts
> worcestershire, cider vinegar, hot sauce and brown sugar. Add ground cumin,
> cayenne pepper, other spices to taste.

The standard "too hot" sauce is Dave's Insanity Sauce. If you're
putting in vinegar anyway, that's not a bad choice. If you like the--
what I perceive as mangoey flavor of habanero--then use habanero
sauces. Cayenne and piquin are pretty neutral. Most vinegar based
hot sauces are best used only as condiments, rather than ingredients,
though the only one I really like much is Cholula. I do put Extra Hot
Valentina on leftover fried chicken sometimes, mostly because it's the
only cheap hot sauce worth buying, but I do know that I'm mostly just
chasing the capsaicin, which really is addictive.

Also, please reconsider top posting. It's inelegant. Not bad, but
less than ideal.
>
> "ViLco" > wrote in message
>
> news >
>
>
> > LOL, I received a box of very-hot habanero sauce from Nick Cramer
> > yesterday and I tried it directly at dinner: fire everywhere, just as I
> > like it
> > Not too sweet, not too much spicy but very tasty, and freakin' strong. My
> > fries were wonderful with it, really. It's Amazon brand from Colombia,
> > rocking good
>
> > Now, knowing that here there's people more used to sweet-hot sauces than
> > italians are, what are the best uses for a very strong sauce like this
> > one?
>
> > *Vilco

--Bryan listen @ http://www.MySpace.com/TheBonobos

"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009