You two gonna need some fire extinguishers. Might I suggest:
http://www.bellsbeer.com/beer/specialty/hopslam-ale
or, more locally:
https://www.foothillsbrewing.com/brews/double-ipa/
[redacted] them and the horses they rode in on.
Anyone used their products?
https://www.oakridgebbq.com/
Habanero Death Dust sounds interesting.
Sadly looks like all their products use sugar.
Besides mustard choice, how would you spice up corned beef and cabbage?
We also just went with chicken. Jenn marinated the chicken in the Vindaloo sauce for 30 minutes and then cooked it in the sauce. We had it over rice. Sides were Naan and fresh broiled mangoes.
This Vindaloo is outstanding! Thanks for the rec. This would be WAY too hot for devildeac and probably 97% of eaters. I loved it. It's very hot and clears the sinuses for sure. Have tissues on hand. But it has nice curry flavor that made me want to eat more. The Naan cut the heat some.
I had it with Foothills new Festival Express Juicy IPA. Devildeac would be proud. That beer with its festival of tropical flavors paired perfectly with this dish. More on the beer later. Suffice it to say, it's good!
They even had the firecracker candy bar at Harris Teeter. We're about to have that with some Breyer's Vanilla.
Thanks again. Ymmm Vindaloo. Great night.
Well, I don't know anything about Indian fare, and I've certainly never cooked with Vindaloo, so I had to consult Chef Google for suggestions on what to do with it. Most recipes involved chicken, so that's what I went with. That, and the fact that I've never tried cooking lamb, and I wasn't feeling especially adventurous tonight.
Anyway, the chicken was really good with it, despite my lack of experience with this culinary genre. I needed milk (read: fire extinguisher) but enjoyed it very much. And it made the hubby happy, so I'm calling it a W. Thanks for the recommendation!
As for all of the other new hot sauces that found their way into our pantry this week (thanks to this thread), I have no idea what they will garnish. I'll defer to husband on that.
Excellent! Glad you enjoyed it.
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Picked this up at Kro-jay because it was cheap and this thread inspired me to try new sauces. Very mild I thought, heat is very front tongue and not overwhelming. Sounds hotter than it is, for sure.
Kinda bright tasting, not great but for a buck fifty what do you want?
Homemade dry beef curry tonight. My wife has friends of the family from India that live stateside now. He makes small batches of indian hot peppers in oil and spices and hands them out to friends, who are mostly terrified of them because of their heat. Not my wife and . We love them, which he loves so we usually get lots of jars around Christmas and birthdays. He breeds his own pepper plants year-to-year, up-selecting the hottest plants. We've got multiple vintages dating back a few years.
He has promised to give us the recipe once he can't garden on his own anymore but refuses to give it out until then.
Making some Jambalaya tonight and throwing in a couple of scotch bonnets for heat. Louisiana hot sauce for a topper. Mmmmm....
I had a dish of General Tso's chicken the other day, and I specifically asked for it to be spicy. It was...not. It was very flavorful, but not even thinking about being hot enough. Disappointing.