Frank's Red Hot Sauce

D

dv8

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Sep 27, 2006
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ctrob said:
It doesn't really go into a recipe. It's the same yellow mustard they serve as a topping in chinese restaurants or the little plastic packets that come with your take out chinese. You use it on egg rolls, rice, shrimp toast, etc. But usually it's not very potent. This stuff rocks.
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maybe i am ordering wrong things but i have never seen it served with chinese food in DR. i will look for it next time i'm shopping in santiago.

btw, i have seen some recipes (like mac and cheese) call for mustard powder. could this be used?
 
R

ramesses

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Jun 17, 2005
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One of the disappointments of the DR is the lack of heat. Franks hot sauce is ketchup. Where are the ghosts, where are the scotch bonnets? I make my own hot sauce out of reapers....where is the hot sauce?
 
T

the gorgon

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Sep 16, 2010
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ramesses said:
One of the disappointments of the DR is the lack of heat. Franks hot sauce is ketchup. Where are the ghosts, where are the scotch bonnets? I make my own hot sauce out of reapers....where is the hot sauce?
Click to expand...

the hot sauce is in Trinidad. i had a hot pepper from Guyana called wiri wiri, but my Trinidadian friends tell me that they are like candy when compared to the scorpion.
 
R

ramesses

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Jun 17, 2005
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the gorgon said:
the hot sauce is in Trinidad. i had a hot pepper from Guyana called wiri wiri, but my Trinidadian friends tell me that they are like candy when compared to the scorpion.
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Yes! I have been to Trinidad and Guyana....good heat there. I am not a fan of heat and mustard though. I grow Carolina Reapers and Butch T Scorpions....nice burn with those....handle with gloves and care.
 
T

the gorgon

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Sep 16, 2010
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ramesses said:
Yes! I have been to Trinidad and Guyana....good heat there. I am not a fan of heat and mustard though. I grow Carolina Reapers and Butch T Scorpions....nice burn with those....handle with gloves and care.
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you confuse me. you are not a fan of heat, yet you grow scorpions. i am missing something here.
 
T

the gorgon

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Sep 16, 2010
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ramesses said:
Yes! I have been to Trinidad and Guyana....good heat there. I am not a fan of heat and mustard though. I grow Carolina Reapers and Butch T Scorpions....nice burn with those....handle with gloves and care.
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one day when you feel like splurging on a luxury sauce, buy yourself a bottle of Keith Lorren, which i posted earlier. it is addictive. maybe the crack cocaine of hot sauce.
 
W

william webster

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Jan 16, 2009
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dv8 said:
maybe i am ordering wrong things but i have never seen it served with chinese food in DR. i will look for it next time i'm shopping in santiago.

btw, i have seen some recipes (like mac and cheese) call for mustard powder. could this be used?
Click to expand...



Mustard powder or dry mustard?
There's a difference*

Keene's dry mustard, never seen it here*
 
I

IslandDreaming

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May 5, 2007
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Jalapeno, Ghosts etc aren't even close to being the temperature habanero gets to Soak kielbasi in a jar of habanero, vinegar and red pepper until it turns black (About a month and be sure to puncture the skins in multiple spots to assure absorption) , good stuff
 
M

mobrouser

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C

ctrob

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P

PeterInBrat

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May 29, 2006
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I use Tapitio at home. I buy it by the quart($4) and buzz in a can of chipotles for some smoke flavor.

I can make my own sauces, but the wings here are too scrawny to bother making wings.
 
R

ramesses

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Jun 17, 2005
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IslandDreaming said:
Jalapeno, Ghosts etc aren't even close to being the temperature habanero gets to Soak kielbasi in a jar of habanero, vinegar and red pepper until it turns black (About a month and be sure to puncture the skins in multiple spots to assure absorption) , good stuff
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Habaneros are medium heat.
 
G

GringoRubio

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Oct 15, 2015
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ramesses said:
One of the disappointments of the DR is the lack of heat. Franks hot sauce is ketchup. Where are the ghosts, where are the scotch bonnets? I make my own hot sauce out of reapers....where is the hot sauce?
Click to expand...

Packed in my luggage. I was amazed when the 9 year old killed my bottle of sriracha.

As for Dominican condiments, I'm constantly reminded of Grandpa on the Simpson's when he was working at Krusty burger. Put some more Mayo in the sun.

[video=youtube;QkB-rpAUbK8]https://www.youtube.com/watch?v=QkB-rpAUbK8[/video]

Damn my memory, I thought it was grandpa. Maybe a different episode.

Anyways, the ketchup here seems fermented, but everybody says it's okay.
 
R

ROLLOUT

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Jan 30, 2012
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Well, there's plain mustard powder, then there's Colemans. I mix with water, and it'll make that chinese stuff seem like knat's ****.
 
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