Red Mosquito

Jorge wrote:Oh, in Colombia we call those patacones. Big fan

i see

now i feel at peace

i wonder when he'll settle down and get married

Jorge - my daughter and I are seeking Caroline Polachek on Tuesday.

are you betrothing her to him? a fine match!

spike wrote:i wonder when he'll settle down and get married

I am already married

Jorge wrote:

spike wrote:i wonder when he'll settle down and get married

I am already married

to RM

Chris_H_2 wrote:Jorge - my daughter and I are seeking Caroline Polachek on Tuesday.

That's cool. Her festival set was one of my favorites from last year.

i wonder how he feels about Christ

Question @jorge - you mentioned having a hot sauce night recently and I love this idea. Did you do it with chicken wings and then everyone gets to try the wings into each sauce, or how did you go about it?

I'm thinking of doing a similar thing, smoking up a heaping heap of wings on the Weber dry (so just with a basic rub on them) and then lining up 10 or so different hot sauces to go with.

Would appreciate your comments/process on this one. Cheers!

Higgs wrote:Question @jorge - you mentioned having a hot sauce night recently and I love this idea. Did you do it with chicken wings and then everyone gets to try the wings into each sauce, or how did you go about it?

I'm thinking of doing a similar thing, smoking up a heaping heap of wings on the Weber dry (so just with a basic rub on them) and then lining up 10 or so different hot sauces to go with.

Would appreciate your comments/process on this one. Cheers!

I tried to get my pals to do this a couple years ago, but they and their middle aged digestive tracts all chickened out.

Higgs wrote:Question @jorge - you mentioned having a hot sauce night recently and I love this idea. Did you do it with chicken wings and then everyone gets to try the wings into each sauce, or how did you go about it?

I'm thinking of doing a similar thing, smoking up a heaping heap of wings on the Weber dry (so just with a basic rub on them) and then lining up 10 or so different hot sauces to go with.

Would appreciate your comments/process on this one. Cheers!

I like this question. Well, you can use chicken wings and it'll be much more of a "dinner" experience, but in our case we used breadsticks. We wanted something bland so we could really taste the sauces. We saved the actual food for after the tasting, allowing people to use the sauces they liked the most.

I also prepared a Google Slides presentation for each of the ten sauces in the lineup You can see people holding pieces of paper. That's a form I made for them to fill out, with a section for each sauce to be graded on spiciness, flavor, and overall experience. At the end of the tasting I took those forms and tabulated the results to declare a winning hot sauce. (This time around it was Pain is Good - Louisiana Style. Last time I did this the winner was Ricante - Mango Caliente).

I didn't do the Hot Ones tamest-to-hottest thing, but instead made it more of an up-and-down experience with different types of sauces to really highlight the different flavors and spice levels. I did save the hottest sauce for last, Dave's Gourmet Insanity Sauce, which had everyone on their feet and crying in pain. It was a good time.

Well shit! That is a most impressive effort and sounds kinda awesome.

You're place seems hugely homely too - I mean that as a big compliment if there was any doubt.

I totally agree on not doing a weakest to hottest thing. I'm not so much about super hot sauces, more about tasty ones with varying degrees of spice. Having said that, I've already bought a bottle of a local hot sauce from the brilliantly named Brave Fart sauces.

I think my biggest problem is the same as spike's - who the hell am I gonna get to actually do this with me?

Sounds like a fun night - nice work.

Only a couple people who attended were hot sauce or spicy food aficionados, most of them were total newbies with low spice tolerance. But the activity is fun and they are very small amounts of sauce so everyone was fine. As the event went on I shared hot sauce facts like explaining the effects of capsaicin on the brain and tips on proper hot sauce storage.

And thanks! My living room is tiny and looks even tinier with 13 people in it

Bunster's is a really delicious Australian hot sauce, I'm sure you've heard about it. One of their most famous sauces is called Shit the Bed. Awful name but great sauce

I am a total sauce newbie. I've just noticed it popping up everywhere lately and wanted to give some a go.

Happy to have any sauce recommends you got. I'm taking notes.

I have that Dave’s Insanity Sauce. It’ll peel the paint off your car.

I dipped a toothpick into it and swirled the toothpick in a HUGE pot of chili. The chili was so hot we could barely eat it. I truly don’t see how anyone can eat it.

It's what's known as a "prank sauce." It has capsaicin extract in it. Tastes like ass and is unbearably hot. There's no real reason to own it, but it's the kind of sauce that people often gift you when you're a "hot sauce guy" because they think that means you're on a quest to find the hottest sauce on planet Earth.

That said, it's fun to use it as the "peak of the mountain" during a hot sauce tasting because people freak out and it's a fun bonding moment. When the pain finally subsides you feel like you just made it through something together. Lots of jokes about it in the groupchat the next day. Just warn people not to use too much.

spike wrote:

Higgs wrote:Question @jorge - you mentioned having a hot sauce night recently and I love this idea. Did you do it with chicken wings and then everyone gets to try the wings into each sauce, or how did you go about it?

I'm thinking of doing a similar thing, smoking up a heaping heap of wings on the Weber dry (so just with a basic rub on them) and then lining up 10 or so different hot sauces to go with.

Would appreciate your comments/process on this one. Cheers!

I tried to get my pals to do this a couple years ago, but they and their middle aged digestive tracts all chickened out.

this has been me for a number of years now...I can't take the hot stuff anymore..I lay the line around sriracha and tabasco now

Jorge, tell us about that quadriptych above your TV. what is it?

is it a quadriptych?

and what's behind that red curtain?