Sriracha (aka cock sauce)

[Freeky]

a Peculiar Discordian Pepper Pass-off?

This reminds me.




CARAMELS?

Also, have you had any jam yet?

fuck.
NO TIEM!

Also, yes, had jam, is good

No worries.

Awesome!

[Jasper]

I just want to know how the name "cock sauce" became so popular without anyone (but me) ever say it with a hint of humor.

[Triple Zero]

Ahhhh so that is Sriracha sauce! I used to have that stuff, it's awesome. Not insanely spicy but good-spicy and indeed suitable to put on pretty much everything. It's basically a bit firmer and seedless version of chilli paste, compared to the sambal I generally use (which is a lot cheaper).

Didn't know it was called Sriracha, but we get the same bottle. Gotta get some of that stuff now. I think the Asian supermarket closeby should have it.



Also I should find some different types of peppers for my own processing. Generally available in the supermarkets are regular chilli peppers (medium hot) and Madame Jeanette/Adjoema peppers (very similar to Scotch Bonnet peppers). Unfortunately not only are these Adjoema peppers somewhat too insanely hot for my tastes, I also really don't like the taste they have on their own, besides the hotness. I dunno, if you ignore the hotness, a regular red chilli pepper tastes pretty much like a bell-pepper/paprika. But the Adjoema/Jeanette--it's hard to describe something you can only taste for a few seconds before your mouth is aflame--it's kinda ... floral?

Don't really like them. I wonder if Habaneros would be better or different, because according to Wikipedia they're really closely related. At least the hotness is comparable.

[ñͤͣ̄ͦ̌̑͗͊͛͂͗ ̸̨̨̣̺̼̣̜͙͈͕̮̊̈́̈͂͛̽͊ͭ̓͆ͅé ̰̓̓́ͯ́́͞]

Sriracha is good, I enjoy it a lot, but the only sauce I've ever put on everything was Cajun Power garlic sauce.

My meals were mere vehicles for the sauce for a solid year.

Oh god, my mouth is watering profusely just thinking about it.

[East Coast Hustle]

Ahhhh so that is Sriracha sauce! I used to have that stuff, it's awesome. Not insanely spicy but good-spicy and indeed suitable to put on pretty much everything. It's basically a bit firmer and seedless version of chilli paste, compared to the sambal I generally use (which is a lot cheaper).

Didn't know it was called Sriracha, but we get the same bottle. Gotta get some of that stuff now. I think the Asian supermarket closeby should have it.



Also I should find some different types of peppers for my own processing. Generally available in the supermarkets are regular chilli peppers (medium hot) and Madame Jeanette/Adjoema peppers (very similar to Scotch Bonnet peppers). Unfortunately not only are these Adjoema peppers somewhat too insanely hot for my tastes, I also really don't like the taste they have on their own, besides the hotness. I dunno, if you ignore the hotness, a regular red chilli pepper tastes pretty much like a bell-pepper/paprika. But the Adjoema/Jeanette--it's hard to describe something you can only taste for a few seconds before your mouth is aflame--it's kinda ... floral?

Don't really like them. I wonder if Habaneros would be better or different, because according to Wikipedia they're really closely related. At least the hotness is comparable.

if you don't enjoy the floral qualities of a scotch bonnet, you probably won't enjoy a habanero either. Most people can't tell the difference between the two. If you want something a little hotter than medium (what i think of as jalapeno-hot) and with a little more flavor as well, see if you can find some santa fe chilis, or some serranos.

[Triple Zero]

Ah, thanks for the advice

Also, so describing the taste as "somewhat floral-like" is in line with your experiences then? Cause I was breaking my head on how to describe it, and maybe I was crazy describing it as such

[East Coast Hustle]

nope, that's exactly how I describe the flavor of scotch bonnets that lingers behind the heat.

[LMNO]

Yeah, they actually have a really wonderful flavor if you can make it past the heat.

[Mesozoic Mister Nigel]

I just want to know how the name "cock sauce" became so popular without anyone (but me) ever say it with a hint of humor.

I don't know, but I do think it's funny that there's cock sauce AND chicken sauce, and they're both chili sauces, but different.

[geekdad]

I just want to know how the name "cock sauce" became so popular without anyone (but me) ever say it with a hint of humor.

I don't know, but I do think it's funny that there's cock sauce AND chicken sauce, and they're both chili sauces, but different.

New field of study? Condiment Husbandry[\i]

[Triple Zero]

nope, that's exactly how I describe the flavor of scotch bonnets that lingers behind the heat.

Cool

Yeah, they actually have a really wonderful flavor if you can make it past the heat.

Maybe you're right and it just wasn't what I expected a pepper to taste like, combined with the traumatizing (heh) experience of extreme heat might have caused a negative imprint



So, I bought myself 4oz of the stuff.

not sure yet if I'm going to cook with it or pulp it with denatured alcohol to extract the capsaicin ...

[East Coast Hustle]

best advice I can give for making hot sauce out of scotch bonnets:

don't go as heavy on the vinegar as you would with most hot pepper sauces. Instead, use ground carrot and/or some combination of mango and papaya as the filler for the sauce. Their sweetness will balance out the heat while still complimenting the natural flavor of the pepper. A little lime juice goes well with it also.

[trippinprincezz13]

I would be interested in the recipe for this, if you would be so kind.

http://www.principiadiscordia.com/forum/index.php?topic=18015.msg761518#msg761518

Cool, thanks! Probably gonna whip some of this up as soon as I get the chance

[Triple Zero]

best advice I can give for making hot sauce out of scotch bonnets:

don't go as heavy on the vinegar as you would with most hot pepper sauces. Instead, use ground carrot and/or some combination of mango and papaya as the filler for the sauce. Their sweetness will balance out the heat while still complimenting the natural flavor of the pepper. A little lime juice goes well with it also.

Cool. I might try that! Would it be a good idea to mix in some regular chilli peppers too?

And about the seeds. The capsaicin is in the spongy stuff that holds the seeds, not in the seeds themselves, so for a good sauce it'd be good to remove them. Except I prefer to touch the madame jeanette's as less as possible, cause I can never seem to remove the capsaicin from my fingers entirely. Suggestions?

[Sir Squid Diddimus]

gloves.