Hampshire Hog

QuoteYeah funny me too - went to a BBQ and was challenged to a chiili heat contest - someone bought a bottle of it - so gauntlet thown down - first guy had a tablespoon full - - so not to be outdone I drank the remaining bottle in one go - twas a bit hot to say the least - but one thing I learnt from that was eat/drink the offending chilli sauce - then no one else can win

Well done Sir, admirable effort !!

Hi ELW

The Blairs sauce I have just says it's 'with Jolokia'. There are no other grades of heat on the bottle but I do like it.

As per my previous post I can also recommend Chilli Pepper Pete's 'Headhunter' which is made with Naga chillies.

It's warm........ ;D !

Encona West Indian Hot Pepper Sauces is one of my firm fav's

Amen to that !! They were one of the first real heat experiences !!

Also like the offering from Thrill Foods called Thrilli Chilli. Very fruity and tasty !

Thanks for the recipe 976bar

A lot of Louisianna sauces in the UK are cheap and watery and are nearly always cheap. They are also quite spirity and can separate in the bottle.

A friend of mine in America has a New Orleans restaurant based in Delaware and he does all of the staple Southern dishes like Gumbo, Jambalaya and Fried Catfish, but his Pierogies with a spicy white gravy with little pieces of bacon are to die for.

He and his Wife are also regular visitors to Mexico and he has the largest collection of chilli sauces I've ever seen at his house!

Most recipes for wings deep fry the chicken but I always trim off the pointy bit (the piece with no meat on it) at the end of the wing and then slow roast them in the oven on the middle shelf for around 40 minutes before dipping them in warmed Wing Sauce and serving.

I always think it's a shame the UK chicken wings are so un-meaty compared to ones I've had in the States at chains like Lone Star.

I've seen the recipe for TA chicken kebab which looks and sounds amazing and I was thinking how I'd like some hot sauce over it inside the pitta bread.

Over the last 10 years or more I have been lucky enough to visit the USA on business and leisure and being a bit of a chilli fan I've usually brought various sauces back with me.

The first one I tried as a good all rounder is called Cholula which is a hot sauce which goes with everything from cooked meats, salads, omelettes, and a multitude of other hot and cold dishes. Cholula is now widely available in supermarkets here but there are so many other good hot sauces too and a lot are made in the UK.

Other standard and widely available (over there) American/Mexican hot sauces are brands such as Texas Pete and Franks, who also do the proper Wing Sauce for chicken wings.

Other UL ones I particularly like are Headhunter from chillipepperpetes, Blairs Death, and a hot but fruity Mango and Habanero from the Upton Cheyney chilli farm which I bought at Grillstock (BBQ festival) in Bristol earlier this year.

Anyone else have any favourite non Indian hot sauces they would recommend ?

Many thanks for the steer Unclefrank. Appreciate it !

Hi - I'm a newbie on here so be gentle if I'm asking the bleeding obvious.....

I want to try this recipe but I'd like to know please whether the original quantities stated are before or after peeling (i.e Onions and carrot) and whether the red or green pepper are deseeded ?

Thanks in advance

Thanks for the welcome all.

I will start trying some bases out.

Aside from Ekoori my greatest other success is Bombay Aloo from an Indian cookbook that I'd never heard of but the results are very good and comparable (or dare I say better) than a lot of restaurant versions.
If anyone is interested in the recipe let me know and I'll post it.

Cheers

Hi All,

New joiner here but I've been watching the site as a guest for a while now.

My interest in curry goes back a lot of years to when my Mum bought me a Pat Chapman book. I tried a lot of recipes with varying degrees of success....Those were also the days when the adventurous cook could purchase a Sharwoods Nan Bread mix which came in a box ;D

One of my (still) favourite and consistently good recipes from that Pat Chapman book is for a dish called Ekoori (by Mr Chapman) also known as Egg Forash in restaurants although it's getting hard to find these days. It's Indian spiced scrambled egg and is nice with chutney/pickles as a starter.

I was wondering what the general concensus was for the best all round and adaptable curry sauce available on the lists here ?

I like hot to very hot curries whilst my Wife will only eat the creamy/mild northern dishes.