Spicy Foods

I am with you, all the way there !
The hotter the better !

I even remember in my drunken state many many years ago, drinking a small bottle of Tabasco sauce in a pub, for a free round !
That's why my brain is so frizzled !!!!!

I'm a HUGE fan of Thai chili garlic sauce...but I try to use it in moderation because of the sodium. For a lower-salt spice fix, I head to our local European-style market (anywhere with a good produce section will do) and grab a handful of either the teeny tiny Thai chile peppers or larger cayennes. Both add a great kick when chopped up and added to food while it's cooking, but they also dry *really* well to keep long-term - just use a needle and thread to pull a string through the base of the pepper's stem, stringing as many peppers as you like into a garland, hang in a sunny window, and wait until they're shriveled and dry. Then twist off a pepper from the string, chop it up, and chuck it in whatever you're cooking (chili, stir-fry, scrambled eggs...). Pure chile pepper heaven :bigsmile:

Although I consider Tabasco an all-purpose gourmet sauce, the salt makes it a no no. Instead I used roasted Hatch green chile or dried New Mexico red chile pods (prepared) almost daily. I make my own pica de gallo, salsas and sauces and keep some in the fridge all the time. Hotter is better but not if it sends your blood pressure screaming through the roof.

Love spicy food!
I use dried chilli flakes or fresh chillis, I only use hot sauce when I can spare the sodium

I use things that make Tabasco look and taste like water. I used to mix a certain one with ketchup for fries, a drop of that ketchup would be more than anyone around me could handle. Personally, I have a canister of 'Slap ya Mama hot' seasoning powder i put on a lot of things, like Pizza, and I think i will be taking the select reserves I pickup up last month to dinner where I will get a chicken sandwich. That place has some standard hot sauce, but I am tired of that pansy stuff.

I love spicy food as well, but I don't add ready made sauces all the time. I make very spicy indian curries from scratch with fresh thai green chilis, ginger, garlic and onion, tomato. This is the base items I start with and then add all dried indian masalas like red chili powder, garam masala, etc and then chick peas, kidney beans, chicken, hard boiled eggs, or anything else I want to cook in that curry...:)

I am always eating spicy foods, I cant live with out. I love the Econa Hot pepper sauce, but when cooking ill use finger chiles or jalapenos

Love hot stuff. I always have sriracha, two or three kinds of tobasco, and a couple of other hot sauces in the house. I really enjoy fresh chilies and put them in all kinds of stuff. I grow my own chile pequins and jalapenos. I've pickled jalapenos and made jalapeno jelly and I've also made my own chipotles. I leave a lot of the pequins on the plant until they turn red and then dry and crush them to sprinkle on stuff.

If you're concerned about sodium and still want the heat, then go for a hotter sauce - I'll use anything from Tabasco to Blair's Death series based on what I'm cooking.

My family's one of those "you gotta be nuts" groups. I go for stuff that equates to liquid fire (there's nothing like doing the two-drop per chip hot sauce sinus cleaner), my wife is more moderate - she goes for habanero sauces. My son loves Tabasco on his scrambled eggs - not bad for a toddler.

I posted a pic of my collection in the last hot sauce thread, but I'll refrain here - all I need to say is that we've got about 70+ sauces on the shelf now and I'm always on the lookout for new ones.

And to the guy who drank a bottle of Tabasco while drunk: I had a waiter bring me some hot sauce for a steak I had ordered, and he brought out a little cup of something that seemed like Tabasco or Texas Pete. I took one sniff, tasted it, and drank the cup in front of him. Next time, I bring my own stuff.

maybe find other hot spices (instead of sauces) that have little sodium. What about red pepper?