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GM's Thread About Everything/GM's Thread About Nothing (8 Viewers)

Ron Swanson said:
Let's not overlook the fact that Cholula has very little heat to begin with.  I'm not sure if I could tell when it's "losing heat".
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Went to a restaurant once and loaded mu burrito, beans and rice up with the stuff. Took a bite and  :o  🔥. Turns out it was Habanero Cholula. That was a mistake I'll never make again

 
shuke said:
Good question about the hot sauce. Maybe because I don't go through them fast enough.

I also hate refrigerated mustard and ketchup, but we still refrigerate them.  Man, I wish I had the balls to just let that stuff sit out forever.
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Now I feel like a hypocrite since I keep those in the fridge, although it sounds like the shelf life of unrefrigerated mustard  and ketchup is only a month or two.  Mustard lasts us awhile but I swear we go though a bottle of ketchup a week

soy sauce too looks like it can sit out, but that’s another one we use pretty infrequently 

 
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3/7 of our hot sauces currently in the fridge say to refrigerate after opening.

0/5 of our fancy vinegars do, but they're in there, too.  Regular vinegars are in the pantry.

This is not my system, so I can't argue for it.

 
Is it ok if ketchup, fancy ketchup, and catsup packets all go in the same container or do I need to place them on different socio-economic tiers of the refrigerator?

I think the caste system in my house goes like this:

Top: refreshing drinks/things blessed with exceptional height

Shelf 2 butter, dips, some yogurt cups that are just there to impress visitors

Shelf 3 bacon, things that will be cooked in the next couple of meals, maybe some bagels

drawer one- deli  meat, cheese 

Bottom:drawer two- decaying fruits, lettuce and vegetables - this drawer gets less visitors than a covid-ravaged  nursing home

In door storage is a wildcard other than eggs, some drinks, and bottled condiments

There may be another shelf in there, we’ll call it 2.5. If so, most of its usable space got eminent domained for more room for the “talls” and it is largely abandoned.

 
I ingest large quantities of hot sauce. Only the expensive ones  :lmao: , end up in the fridge.  They are also the hotter ones, usually. So they get consumed at a slower pace.  Also, some of my island specific sauces, are kept in t(e fridge to maximize their expiration dates. I have a sauce, that we use almost exclusively to shrimp, called, “blind in the rind”  so citrus  so perfectly shrimpy 

P. S.  Cholula sux0rs. Big time. 

 
krista4 said:
Went to a gas-station grocery out on The Peninsula a few years back (I’m going to do that like people say The City) to see if they had limes.  They did.  They were adjacent to the portion of the cooler that had containers labeled “bait.”  I had my cocktails without limes that time.
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They don't have tails.

 
DA RAIDERS said:
I ingest large quantities of hot sauce. Only the expensive ones  :lmao: , end up in the fridge.  They are also the hotter ones, usually. So they get consumed at a slower pace.  Also, some of my island specific sauces, are kept in t(e fridge to maximize their expiration dates. I have a sauce, that we use almost exclusively to shrimp, called, “blind in the rind”  so citrus  so perfectly shrimpy 

P. S.  Cholula sux0rs. Big time. 
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I make some and I buy some. The sauces that are OK out of the fridge are the basic fermented chili sauces that usually have fermented chilies and vinegar, maybe some garlic, maybe some liquor, and not much else.  Think Sriracha, Tabasco, Crystal, Frank's, etc. The "fancy" sauces that include things like fruits and oils typically need refrigeration. 

 
General Malaise said:
I mean....you're not hurting it by refrigeration, right?  :confused:
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I doubt it, but who wants to put cold hot sauce on hot food?  For instance, I just ate a piping hot bowl of pho.  I liberally dosed it with Sriracha out of the pantry.  Had the Sriracha been in the fridge it would have cooled my soup. And that would be an untenable situation.

 
Dan Lambskin said:
Then why refrigerate pepper infused vinegar?
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Hot sauce has sugars and vegetable matter that break down over time, and it will become a host for mold and yeast colonies after a while.   Vinegar won't.  

 
Ron Swanson said:
I doubt it, but who wants to put cold hot sauce on hot food?  For instance, I just ate a piping hot bowl of pho.  I liberally dosed it with Sriracha out of the pantry.  Had the Sriracha been in the fridge it would have cooled my soup. And that would be an untenable situation.
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Unless you're using a couple cups of hot sauce, it doesn't cool off your food.

 
If you pour it into the beans while they're still on the stove, that works too. Bottom line, I ate a liberal amount of this stuff that sat in my cabinet over the vent hood for a year, and there have been no consequences. 

 
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Ron Swanson said:
I doubt it, but who wants to put cold hot sauce on hot food?  For instance, I just ate a piping hot bowl of pho.  I liberally dosed it with Sriracha out of the pantry.  Had the Sriracha been in the fridge it would have cooled my soup. And that would be an untenable situation.
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I don't use enough to cool down the temps.  I'm a very wussified anglo with sensitive taste buds.  I can form sweat beads just by thinking about jalapenos.  Crazy.

 
Binky The Doormat said:
what do recommend?  I find that Tabasco adds "front of the tongue" heat only that obliterates a lot of other subtleties in the food.  
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texas pete is my go to cheap hot sauce.

tuong ot toi sriacha is another.  not the standard sriacha 

check out the link i posted above.  there are some great caribbean hot sauces in there.

 
General Malaise said:
*****ANNOUNCE********

We adopted a kitten on Monday.  My suggested names of CovidCat, Ocho and I'llhaveanother were vetoed down hard.  So now appearing on the Malaise stage......Cali Sprinkles.  :oldunsure:
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she’s gonna end up on Kitty Casting Couch with that name

I had a tortoise shell colored cat when I was little.  I wanted to name it Mr T (after Mr T) but it was a girl so we settled on Mrs T.  Lived to be like 22 years old

 
Dan Lambskin said:
I just stuck with the basics

have Tabasco, Franks, Cholula, Tapatio, I think a sweet baby rays that I had a coupon for
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I keep Franks around for traditional wings and bloody marys - it seems a little salty so I go a little lighter and use sriracha, szechaun peppercorns, and chili oil for different levels of heat depending what I'm making.

 
Hawks64 said:
Any particular sauce that you favor? They all look amazing.
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I didn't realize there were so many!  We had this one in Belize and brought a bunch home, and that's the only one I've tried.  I didn't realize until I googled that we could get them here; now I'll have to try more, too.

 
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