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Post by Smallman1 on Apr 22, 2019 15:11:20 GMT
Sriracha goes absolutely magnificently with a beef rendang curry.
Cheers.
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Post by Steely on Apr 22, 2019 19:36:38 GMT
And no doubt not for the first time, Dan. Of course..
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Post by Quntolé 🐎🚃 on Apr 22, 2019 23:32:16 GMT
And no doubt not for the first time, Dan. lol
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Post by Quntolé 🐎🚃 on Apr 24, 2019 10:13:31 GMT
Got my head around the Sriracha after a fair few goes on it now. Actually finding it not bad really now I've got the dose right. It's agricultural admittedly but has a fair bit of flavour. Compared to Tabasco anyway. And check this, I had it on scrambled egg this morning ! Fascinating.
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Post by rhouses on Apr 24, 2019 10:15:29 GMT
Sriracha is one of those funny things, much like taco bell, where it's thoroughly enjoyable going in but an absolute nightmare going out. Rips my tummy and butthole apart for some reason.
Also... Smalls, you must be eating some shitty rendang if you have to add Sriracha to it!
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Post by Quntolé 🐎🚃 on Apr 24, 2019 10:17:26 GMT
I had a randang in KL that had been cooked for 24hrs. It was one of the best things I've ever eaten. Unfortunately there's far too many shit ones to make up for it though.
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Post by Quntolé 🐎🚃 on Apr 24, 2019 10:17:54 GMT
Sriracha is one of those funny things, much like taco bell, where it's thoroughly enjoyable going in but an absolute nightmare going out. Rips my tummy and butthole apart for some reason. Also... Smalls, you must be eating some shitty rendang if you have to add Sriracha to it! It is a bit heart burny yes .
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Post by rhouses on Apr 24, 2019 10:30:23 GMT
Yeah I don't understand it, I can handle spice - green chillis, jalapenos, chilli oil... but something about Sriracha that just doesn't sit well. Defo feel a bit of heart burn too. Guessing its a vinegar they use or something.
Even weirder knowing it's Hannu from Finland's favourite too.
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Post by rhouses on Apr 24, 2019 10:33:20 GMT
I had a randang in KL that had been cooked for 24hrs. It was one of the best things I've ever eaten. Unfortunately there's far too many shit ones to make up for it though. Oooh. That sounds good. Never tried it in KL but I got my hands on a ton of ready made rendang masalas while I was there to bring back to India. Lovely stuff, will see what the brand was. Goes well with mutton too.
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Post by Soloman Tump on Apr 24, 2019 10:40:58 GMT
I don't think anyones mentioned this grand gentleman from Yorkshire yet - www.thechillijamman.com/ The Ginja Ninja is god tier heat / flavour, amazing in jacket potatoes or smeared all over a steak baguette. Use sparingly. Also recommend his "Squealers" pork scratchings laced with fire. The rib tickler sauces are good too, I bought a catering size tub of each heat and rattled through them last summers BBQs.
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Post by rhouses on Apr 24, 2019 10:43:46 GMT
Good shout that, Solomon, even though I have no access to it. Big fan of chilli jam, takes a normal cold meat sandwich to the next level.
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Post by Grant on Apr 24, 2019 10:47:50 GMT
I’ve literally just tried some Dave’s Gourmet Ghost Pepper sauce. I’m in agony.
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Post by Quntolé 🐎🚃 on Apr 24, 2019 10:55:25 GMT
Chilli jam is big here. Find it a bit sickly though.
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Post by Deleted on Apr 24, 2019 10:57:50 GMT
I've ditched the hot sauces lately and now just go straight to the source. These pickled bad boys with fried eggs is an addiction I'm proud of. ![](https://migros-dali-storage-prod.global.ssl.fastly.net/sanalmarket/product/16200802/16200802-342983.jpg)
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Post by rhouses on Apr 24, 2019 10:58:01 GMT
I've hallucinated on Ghost Pepper... Big G brought down a Ghost Pepper Pickle from Assam. Just one or two drops of the oil in some instant ramen, goddamn, took two days to recover. But strangely delicious.
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