Funny thing is, it’s not in “NYC” (as in Manhattan), but the outskirts of Queens. Still NYC, but most people think of skyscrapers and Central Park when they hear “NYC”, and forget about the outer boroughs.
Meow… Yeah, I like Chinese food, too. :smiling_imp:
What’s really good is the “green sauce”. Again, no idea what’s in it, but is absolutely amazing in a gyro. Definitely spicy, rather “planty” (parsley?), but goes so well with the lamb and lettuce.
Ugh. And ironically, I can’t stand the stank from vinegar, and to me Tabasco is just spicy vinegar.
Got this brown vinegar for sprinkling on fries and such, and while the taste is nice, I still can’t stand the stank.
Yeah, got a coupla bottles of Cholupa just sitting here. Could drink ’em straight out of the bottle. Think I have, actually. Nice taste, but not terribly hot.
Also got some green pfefferstoff that’s good, but a bit on the tangy side. Came from… QDoba, I think. We’d order up, pretty much know we’d kill a whole bottle (or more) amongst all of us, so just walk off with a coupla sealed bottles. I’d “collect” the leftovers, as in burn off the already-opened bottles, and when we stopped going there, still had a few sealed bottles which kinda followed me home. :smiling_imp:
We got a pretty boring lunch crowd now. Lotsa brown-bagging and same-ol’-same-ol’.
For a vicious bloody caesar (or bloody mary), drop a couple of carolina reapers in a bottle of your favourite vodka and let it rest for a few months. Use as normally in making the Caesar, but do NOT get brave and do a shot of this vodka. Trust me on this one… :disappointed: :person_facepalming:
couple of other hot sauces to try that I didn’t see mentioned yet;
-Marie Sharps sauces (the standard habanero one on eggs is amazing)
-El Yucateco Black Label Reserve (nice smoky flavour)
Hmm. I’ve had clams before (go on a yearly clamming trip+dinner, in fact), but never really tried clam juice. Only heard of it before on an ep of “Miami Vice” (w/ Bruce McGill… gawd why do I remember that??) and it didn’t sound very appetising. :confounded:
I might to try to scare up a bottle/can/whatever of “clamato” and give that a shot, first.
As long as it doesn’t add a fish-stank to it, it sounds okay.
So… I showed my wife this video and told her I wanted some of The End. She questioned my sanity… but she got me some for my birthday! It is HOT! :smiling_imp:
I just looked that up, and it does read like it’s a good all-purpose hot sauce, like my personal favorite, Cholula… but maybe hotter? I haven’t had Tapatío recently, so not sure what the flavor profile is.
Tapatio is pretty average but it seems to have a more earthiness than your basic red vinegar and red pepper hot sauces. Maybe it’s just because mine is pretty old ? Maybe it’s the garlic and ? Un-named spices.
I ‘ve been on a habanero kick lately and Aldis has a nice habanero and mango salsa that’s very tasty. I also grabbed a couple smaller squirt tubes of simmering spice that was duscounted from 3$ to a buck one habanero and the other one Carolina ghost pepper sauce .
the habanero one was insanely hot when I put a tiny dab on my tougue. I can’t imagine how hot the ghost pepper sauce is .. need to grab a few more before they disappesr... lots of pop for a buck !
Ive bought a few “habanero” items from Aldi and was always dissapointed. When I saw the hab and ghost pastes I kinda looked the other way. Ill have to check them out and see if they have any left.
@Boaz
Whenever I go to Taco Bell (not very often) I grab a handful of the “Diablo” sauce packets. Not exactly an extremely hot sauce, it doesn’t deserve the name, but it’s decent. I like to keep them on hand for when I’m cooking something and want to add a little heat.
Trade joes has a habanero sauce I keep thinking about trying . Problem is a loval mexican restaurant has some really tasty homemade habanero hot sauce to die for. But since it has no preservatives it’s good for only about three weeks in the fridge.
At a buck I thought what the hell. I’m going to see if adding them to a benign hot sauce gets me where I’m wanting to be. I’ve considered bottling and selling my local restaurants sauce since I’d met a guy locally who makes up his batches and bottles them at a place right up the street .
I really liked Taco Hell’s hotsauce, but haven’t been to one in æons. Think the one I liked was called “fire” or something. Hottest of the bunch, I think. Nice heat + nice flavor.
<< good stuff 
....< mustard w/ horseradish 
:person_facepalming: