I discovered cholula makes a very nice version of Buffalo wing sauce!

It really depends on what the dish is. High River Rogue is at the top of my everyday enjoyment heat level. High River Tears of the Sun is milder and tropical fruit based which I like on eggs. Bravado blueberry/ghost pepper pushes my envelope, and is something I add to canned soups. Queen Majesty makes a scotch bonnet ginger sauce that's my alternate everyday....

I got into watching Hot Ones on YT a while ago and bought sauces from the show and have never been disappointed. Their Los Caliente sauce isn't really hot but has good flavor.

I also buy locally made hot sauce when I visit places (and ask for them as gifts if anyone asks what i want), and right now I'm working through a cranberry lime one from Nantucket and a smoky Serrano one from Denver. My friend in Canada got me some interesting maple ones, but I haven't received them yet.

The universe of sauce is a vast and varied space!

I get that this is not prepared correctly. But some of you guys are a bunch of giant twats. Try being constructive for one.

This feels wrong but at the same time, so, so right.

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Wonderful Christmas party idea! Great job!

So mine is actually from a middle eastern/North African recipe. It’s tomatoes, onion, jalapeño, and garlic sautéed. I also put red bell pepper and chicken sausage (not traditional but it was good). Sautéed for like 5-10 minutes till the tomato gets juicy and then I added stewed tomato in a can and tomato paste. Normally you add two cans of tomato paste but I realized I only had one and the other can was tomato sauce which is why it’s runny. As I sautéed I added spices too like salt, pepper, cumin, cayenne pepper, stuff like that (I used a middle eastern soup blend called Hawaij). Once all that is done it’ll boil, lower to a simmer and add eggs on top and let simmer for like 30-45 minutes and you have a nice poached egg on top too. Came out really good, especially on such a cold day like yesterday.

Bookmarked!

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LOL I was waiting for this comment.

That's the overflow box hahaha

This one got me off guard

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I ate ones this size in Himeji once, but they were black! Also, we thought they were regular gyoza size... so ordered far, far too many. They called them Dragon Gyoza.

Never seen anything like that - definitely has the wow factor!!

Not marinated, tho I bet it could be so long as it was dried off before cooking. It’s a pork belly rubbed in some salt and then put in an oven until ready. I was hoping to use the pork belly skin to make cracklings to mix into the mushrooms but the skin didn’t survive the roasting and had to be discarded (was able to cook the mushrooms in some of the oil the pork belly exuded tho!)

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What was in it? ... a banana?

Is the pork marinated? Do you have a recipe?

Yes, American, and that’s what I do (for whatever reason). I grow the plant and when it has leaves I call that cilantro; after it bolts (which it’s quick to do, a very interesting plant to grow) the seeds the plant then makes I call that coriander seed (also for clarification, there is no ground coriander in the sauce; it’s whole coriander seeds that are then strained out because they impart a nice taste but are not good to eat after simmering in a sauce. And that was the inspiration for the dish is Korean, but a lot of the garnishes are things I came up with based on what I had at hand — so I have no idea and couldn’t speak to whether coriander is a regular aspect of Korean cooking)

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Oh sorry I understand now. And I realise you (as an American?) wouldn’t call the green leaf coriander like I do, you’d call it the Spanish name cilantro.

I suppose I didn’t expect Korean cooking to use ground coriander, but I suppose there is no reason for me to think that.

Looks awesome but the first box should come with an OCD warning, jk

Coriander is via simmering coriander seeds in water/Zhenjiang vinegar with other spices and then straining the liquid. So you cant see it really. If you can see the sauce below the meat pieces that one is mayo based with some pickled eggplant and other things.

The greens are blanched choy sum.. like if I was serving it to make quick wraps lettuce would be the choice .. but as more like a bunch of stuff on a plate I thought something that can/should be cooked would be better. I think spinach would work too for the same reason

wow. looks good. i definitely will try that at some time.