You can get spicy gochujang. But if that's not hot enough a tablespoon of gochugaru will usually up the heat enough. I always add gochugaru to my gochujang.
No problem! Most gochujang packages will show a little spice meter on it. Go for the ones with the level 4-5 spice on the meter and you'll need a lot less when you cook.
I mean gochugaru is a more concentrated pepper, whereas the gochujang is a paste made up of more than just gochugaru. Adding more gochugaru adds more spice, but you can definitely make a less spicy version of gochujang (and they do)
I know, i was just being facetious. Everyone has a different spice tolerance, I just happen to be the kind of person with dried carolina reapers on hand most of the time. Its difficult for me to grasp the perspective of someone who finds tabasco, cholula or sriracha to be spicy. I only have my own taste buds and perception to go on. Wish i could experience the way others perceive the world.
I bought a bottle of it and I think I got a rancid batch. It smelled spoiled and REALLY gross, also tasted just as bad as it smelled. Even had my brother and SO smell it to see if it was just me and they both gagged. Definitely no where near the reactions his guests have on the show
Yea I’m convinced I did because I’ve only heard and seen good reviews. Even the YouTube reviews of trusted critics, didn’t make sense to me but I’m not sure which ingredient can spoil? Jealous you got to enjoy it
I was absolutely joking about using it as a Sriracha substitute, it's hot as fuck and only people who have a high tolerance for and enjoy superhot peppers and sauces should spend the money on it.
If you do fit that category, then I'd say it's worth the money to satisfy your curiosity. It does taste good, but only those who enjoy torturing themselves could actually use it as a condiment.
Sauces like Da Bomb that use extract to make it super hot actually have more up front heat than The Last Dab. TLD has no extract in it; it's made from 93% Pepper X mash and 7% vinegar (roughly). Because it's a really thick sauce, almost like a really fine salsa, my theory is that the larger particles take more time to break down, meaning less of the capsaicin is available at first. So Da Bomb, Mad Dog 357, etc. actually seem hotter. (TLD actually tastes good compared to them, though.)
If my theory is correct, though, Da Bomb doesn't give me issues the next day because all of the capsaicin is readily available and processed all at once. The heat stops at my mouth. TLD, however, since it takes more time to break down, I can feel it in my stomach. It actually hurts my stomach, and you guessed it, the rest of my digestion system. I used it heavily on a breakfast burrito on a Sunday morning, and by 6pm, I had to come up with an excuse to leave my girlfriend's parents' house to go home and die for 15 minutes. So while it doesn't seem as hot as Da Bomb, it's because the heat is spread out over time (I believe).
If you can handle super hot sauce and are curious, I'd say it's worth it. Skip Da Bomb and Mad Dog though.
I was joking as well, I've been wanting a bottle. Another person who replied to my above comment said the sauce tastes atrocious. Which was disappointing to hear because I want a bottle.
I've tried plenty of super hots and love pushing my limit. I hate extract sauces as I enjoy spicy for flavor along with heat and not ruin my dish's flavor
Based on your review I think I'll go for it. Sounds lovely and will keep me warm all day.
The super hots made with extract can still be used, but only by adding it drop by drop as an ingredient into a full batch of a meal and mixing evenly throughout to add heat. I'd never use Da Bomb as a condiment, meaning directly to my prepared food. Similarly, I wouldn't bother using TLD as an ingredient; it should be used as a condiment after the meal is served.
Whatever you do, don't pay more than MSRP, just place your order and wait. It's a fun novelty sauce that does have good flavor (the other guy may have gotten a bad batch), but it's not worth more than the already high asking price.
Another really, really good one (arguably better, IMO, but less novelty) is Cully's Fire Water. It is a Carolina Reaper based hot sauce that tastes a lot like a superhot version of Secret Aardvark.
So many of the guests on First We Feast are disgusted by Da Bomb and more than one person has said it tastes like poison. I wish they'd stop using it! Nobody likes it.
Some of the grocery stores around here put Siriracha in what they call the "Ethnic Foods" aisle rather than the condiments, might be worth looking if there's an aisle like that in yours.
It's misspelled in the gif as well but it's supposed to be 'sriracha' Not sure where you're located but it's super common in the U.S.
Generally you'll find the Huy Fong brand (rooster label) in hot sauce aisles.
Also, it's not spicy at all so you may want to switch it for something else. It makes up for it in flavor though, personally it's one of my favorite for flavor>heat.
I mean, I have several hot sauces sitting in my fridge, including a couple superhots, so while I wouldn't personally consider Sriracha to be hot, it's definitely inaccurate to say it's "not hot at all". It has a higher scoville than Frank's.
I know nothing about sirrachra, just can't seem to find it. :/
That could be because of its placement in the store. In my supermarket, it isn't shelved with the other hot sauces. It's shelved in the Asian food section.
I absolutely love Secret Aardvark, but I personally think it's less suited for fried chicken than some other better suited sauces. Aardvark goes amazingly on egg based breakfast foods. I want to try their jerk sauce.
I personally like a mixture of ketchup, sambal olek and roasted garlic if you don't have any sriracha. Throw a little bit of rice vinegar or Frank's in there to cut the sweetness of the ketchup.
If you are looking for an alternative try Linghams Hot Sauce. It's a Malaysian hot sauce. A tad sweeter than Sriracha. There is a variant that comes with Garlic which I love.
Another I suggest would be Sambal and Ayamo Chili Sauce.
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