1. 扎卡里·拉蒂夫（Zachary Latif） 说： • 您的网站

   21年2016月10日，格林尼治标准时间下午44:XNUMX •100字

   我喜欢香料，但我记得在伊朗，当他们只咬一口青辣椒并愉快地继续用餐时，我感到很害怕。

   我喜欢在饭菜中加入辣椒酱； 如果没有大量的酸奶来消除边缘，我无法处理干辣椒。

   我是一个可以愉快地一次坐下来清空塔巴斯科的人，但我真的不认为这很辣……

   • 回复： @landlubber

   @扎卡里·拉蒂夫（Zachary Latif）

   叫我美元树势利小人，但 10 盎司。 我在那里买的一瓶路易斯安那比塔巴斯科好得多。 为了多样化，有时我会分解并在天然食品商店购买哈瓦那人混合物。 此外，Trader Joe 的 100% 红墨西哥胡椒也不错。

2. 陆上润滑脂 说：

   22年2016月2日，格林尼治标准时间上午08:XNUMX

   @扎卡里·拉蒂夫（Zachary Latif）

   我喜欢香料，但我记得在伊朗，当他们只咬一口青辣椒并愉快地继续用餐时，我感到很害怕。
   
   我喜欢饭菜里的辣椒酱；如果没有大量酸奶来消除干辣椒的味道，我就无法忍受干辣椒。
   
   我是一个可以一次愉快地喝完塔巴斯科辣酱的人，但我真的不认为那很辣。

   回复：@landlubber

   你可以说我是美元树势利小人，但 10 盎司的。我在那里买的一瓶路易斯安那州比塔巴斯科州好得多。为了多样化，有时我会崩溃并在天然食品商店购买哈瓦那混合物。另外，Trader Joe's 的 100% 红墨西哥辣椒也很不错。
3. 马库斯 说：

   22年2016月1日，格林尼治标准时间下午28:XNUMX

   Ha, coincidentally I was talking to an Indian guy here in La. (about an hour’s drive away from Tabasco HQ) about how the spicy levels of our cuisines compare. I’ve only had Indian food once, when I was very young, so no recollection.
4. 邵逸夫 说：

   22年2016月7日，格林尼治标准时间下午50:XNUMX •100字

   在参观了美丽的艾弗里岛工厂后，我对塔巴斯科辣椒情有独钟，还有一个特别的收获是了解了塔巴斯科辣椒如何将入侵物种引入路易斯安那州。哎呀！！！

   我住在新奥尔良的几年里，餐桌上常见的调味酱似乎是水晶辣酱（醋味较少）或梅琳达的哈瓦那辣酱。
5. 比尔 说：

   22年2016月7日，格林尼治标准时间下午59:XNUMX •100字

   I’d have assumed from the “lifestyle” type label designed to appeal to suburban housewives that it’s going to be some weak sauce. I learned in my quest for a good BBQ sauce that products marketed that way are usually pretty mediocre. Now I just make the sauce myself in a food processor. It’s a lot easier to do than many people assume.

   Hint: you can buy aged, fermented peppers at most Chinese markets if you want that ingredient.
6. 亚历克·莱马斯（Alec Leamas） 说：

   22年2016月11日，格林尼治标准时间下午26:XNUMX •200字

   I learned in my quest for a good BBQ sauce that products marketed that way are usually pretty mediocre.

   Making one’s own BBQ Sauce is usually preferable, but I find that most commercially available BBQ sauces can be greatly improved with the simple addition of some Apple Cider Vinegar to balance the cloying sweetness. (I specifically exclude the BBQ Sauces with significant liquid smoke flavoring that is just awful and best left on Supermarket shelves).

   Mr Khan – being resident in Texas and having a taste for the hot peppers, have you ever had any interest in growing your own? Your climate is probably sufficient that pepper plants would be hardy perennials without much work which would yield you year after year of fresh chili peppers. They are then easily converted at home into hot sauces tailored to one’s tastes and heat tolerance. I’m partial to Caribbean style Peppersauce, which is a common condiment all over the Caribbean usually consisting of ground Scotch Bonnets, garlic, vinegar, sometimes allspice, and so forth. Scotch Bonnets aren’t commercially available, so I decided to grow my own to great success. I’ve also recently grown peri peri/African Red Devils and Spanish Padrons which are both great (the latter eaten whole as a tapa).
7. 温特伊 说：

   22年2016月11日，格林尼治标准时间下午53:XNUMX •100字

   I want to see a podcast where RK eats a generic jalapeno, followed by a habanero, followed by – well, whatever he can take, in ascending order of hotness – as far as he can go.

   And no editing.

   I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with 数以百计 of little orange furies that nobody for miles around could handle.

   • 回复： @亚历克·利马斯

   @vinteuil

   You can find a few youtube videos on the subject but if the overabundance of habaneros is a problem, apparently you can graft shoots of other peppers on to one plant. So you could potentially have a single plant that sets sundry chili pod varieties. Of course, if you're a seed harvester you probably should not expect that the seeds would grow true from the parent variety because the chance of hybridization is very high.

   回复：@vinteuil

   , @比尔P

   @vinteuil

   
   I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with hundreds of little orange furies that nobody for miles around could handle.
    

   So then you puree them, put them in jars with some salt (and maybe some garlic for extra flavor) and let lactobacillus do its work, and when it's done in a few months you can give the stuff away as "super chili sauce" to your friends. It'll be a lot better than Tabasco sauce because it's unpasteurized.
   
   I wish I could grow peppers that well up here at 49 degrees latitude.

   回复：@vinteuil

8. 亚历克·莱马斯（Alec Leamas） 说：

   23年2016月3日，格林尼治标准时间上午05:XNUMX •100字

   @vinteuil

   I want to see a podcast where RK eats a generic jalapeno, followed by a habanero, followed by - well, whatever he can take, in ascending order of hotness - as far as he can go.
   
   And no editing.
   
   I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with 数以百计 of little orange furies that nobody for miles around could handle.

   Replies: @Alec Leamas, @Bill P

   You can find a few youtube videos on the subject but if the overabundance of habaneros is a problem, apparently you can graft shoots of other peppers on to one plant. So you could potentially have a single plant that sets sundry chili pod varieties. Of course, if you’re a seed harvester you probably should not expect that the seeds would grow true from the parent variety because the chance of hybridization is very high.

   • 回复： @vinteuil

   @亚历克·利马斯

   Just checked out some youtube videos of guys (it's always guys) eating the hottest of hot-peppers - pretty funny.

9. 比尔 说：

   23年2016月5日，格林尼治标准时间上午39:XNUMX •100字

   @vinteuil

   I want to see a podcast where RK eats a generic jalapeno, followed by a habanero, followed by - well, whatever he can take, in ascending order of hotness - as far as he can go.
   
   And no editing.
   
   I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with 数以百计 of little orange furies that nobody for miles around could handle.

   Replies: @Alec Leamas, @Bill P

   I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with hundreds of little orange furies that nobody for miles around could handle.

   So then you puree them, put them in jars with some salt (and maybe some garlic for extra flavor) and let lactobacillus do its work, and when it’s done in a few months you can give the stuff away as “super chili sauce” to your friends. It’ll be a lot better than Tabasco sauce because it’s unpasteurized.

   I wish I could grow peppers that well up here at 49 degrees latitude.

   • 回复： @vinteuil

   @比尔P

   My solution was to dry them in the oven, flake them - and then send them to relatives in cute little containers.

10. 甜心 说：

    23年2016月6日，格林尼治标准时间上午00:XNUMX

    “Non-GMO”???!!! And your patronized this?
11. 西港岛线 说：

    23年2016月8日，格林尼治标准时间下午24:XNUMX

    塔蒂奥。

    它味道浓郁，不太咸，中等辣，如果你购买升装的瓶子，你可以将盖子永久打开，这样它就能很好地凝结。当你到达瓶子底部时，它（更）美味。

    另外，它很经济。
12. 温特伊 说：

    23年2016月10日，格林尼治标准时间下午01:XNUMX

    @亚历克·利马斯

    @vinteuil

    You can find a few youtube videos on the subject but if the overabundance of habaneros is a problem, apparently you can graft shoots of other peppers on to one plant. So you could potentially have a single plant that sets sundry chili pod varieties. Of course, if you're a seed harvester you probably should not expect that the seeds would grow true from the parent variety because the chance of hybridization is very high.

    回复：@vinteuil

    Just checked out some youtube videos of guys (it’s always guys) eating the hottest of hot-peppers – pretty funny.
13. 温特伊 说：

    23年2016月10日，格林尼治标准时间下午17:XNUMX

    @比尔P

    @vinteuil

    
    I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with hundreds of little orange furies that nobody for miles around could handle.
     

    So then you puree them, put them in jars with some salt (and maybe some garlic for extra flavor) and let lactobacillus do its work, and when it's done in a few months you can give the stuff away as "super chili sauce" to your friends. It'll be a lot better than Tabasco sauce because it's unpasteurized.
    
    I wish I could grow peppers that well up here at 49 degrees latitude.

    回复：@vinteuil

    My solution was to dry them in the oven, flake them – and then send them to relatives in cute little containers.
14. 温特伊 说：

    23年2016月10日，格林尼治标准时间下午39:XNUMX

    Oh, and, by the way – what about the “Sriracha HOT Chili Sauce,” with the rooster on the label, which is to be found in every Chinese Restaurant in my neck of the woods, from darkest Liberty to Excelsior Springs?

    That’s some good stuff. Most def tastier than Tabasco.
15. 比尔 说：

    23年2016月11日，格林尼治标准时间下午13:XNUMX •200字

    Oh, and, by the way – what about the “Sriracha HOT Chili Sauce,” with the rooster on the label, which is to be found in every Chinese Restaurant in my neck of the woods, from darkest Liberty to Excelsior Springs?

    That’s some good stuff. Most def tastier than Tabasco.

    It’s pretty much the same thing as Tabasco, but unstrained and without the excess vinegar. Crystal’s a good Tabasco alternative if you don’t care for too much vinegar.

    You really shouldn’t even need vinegar for fermented/pickled chili sauce, because it develops a tart taste all on its own, and vinegar tends to drown out the complex flavors that result from fermentation. Take kimchi (Korean sauerkraut) for example: it’s plenty tangy without any vinegar added at all.

    You know, speaking of kimchi, I’ve always found it interesting that Brassica is such an important staple of Asian cuisine, yet is originally from Western Europe. The East Asians may be the world’s best assimilators of foreign agricultural innovations.
16. 油罐弗洛伊德 说：

    23年2016月11日，格林尼治标准时间下午55:XNUMX

    Easier to make your own. I would have passed on the trendy label.
17. 米歇尔 (Michelle) 说：

    24年2016月2日，格林尼治标准时间上午10:XNUMX

    Its hotness is contributed by Cayenne pepper, which is a pretty mild Chile indeed.
18. 真相 说：

    24年2016月8日，格林尼治标准时间下午04:XNUMX

    Sriracha is King!
19. 温特伊 说：

    24年2016月9日，格林尼治标准时间下午11:XNUMX

    Hey, dude – so there are Chinese Restaurants out your way in MENA? And they, too, feature those big bottles of “Sriracha HOT Chili Sauce” ???

    Globalism! What’s not to like?

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