to hot sauce. I know, doesn’t this come to you as a complete surprise?! Melanie wondered what kinds of hot sauce I have in the house. I thought I had 27 bottles, turns out I have 21 at home and 6 at my office. I may or may not have a tiny bottle of Tabasco in my purse for emergencies! (Melanie – you asked for it!)
But not all hot sauces are created equal. They have to be FLAVORFUL hot sauces. I don’t want stuff to be hot for the sake of being hot, it has to enhance what I am eating. Sriracha is my go to for any dish in the Asian family – Thai soups, fried rice, etc. Buffalo Tabasco has now just about superseded any other hot sauce as my go to, but I still reach for the others for tacos and pizza.
One I cannot ever try again, but I can’t seem to get myself to throw it out, is this one:
The Naga Jolokia pepper is the hottest pepper in the world:
Recognized as the world’s hottest pepper by Guinness Book of World Records in 2007, the Bhut Jolokia (Ghost Pepper) measured at over ONE MILLION Scoville heat units. Nearly nearly twice as hot as the famous Red Savina. Hotter than you can imagine. Proceed with caution.
Sadly, when I got this I did not proceed with caution and doused whatever it was I was eating, and immediately regretted the decision. My eyes started to water, my nose ran, my face got hot – I think I drank about 3 glasses of milk before I even STARTED to get relief. I like hot, but that’s too hot!
I made another potato crusted quiche, although this time I subbed in 2 ounces of tomato basil gouda on top – delicious! Unphotographed was a container of Chobani peach.
Since I got my boss hooked on panini’s, yesterday we had roast beef and brie panini’s. Rhonda, check out my score at the discount cheese bin!
I had herbed mustard on mine – holy shizz this was a great sandwich! Next time though, I’ll cut my bread a bit smaller – this was 2.5 ounces of bread, but less bread would have made the filling shine.
Another score at the discount meat bin!
It was 50% off the lowest price, so I got this package of 1.28 pounds of filet mignon for only $8.30. Last night we split one, and I easily have leftovers to have with my breakfast this morning, and we’ll split the other one at a later time.
My method for rare steak? 2x2x2x2. Two minute a side in one direction, then flip in the other direction for 2 minutes a side – check out my grill marks. I am kind of like a professional when it comes to grill marks. 
My brother and sister probably threw up in their mouths at how rare this is, but it was delish. And guess what? I am starting to like mushrooms!
Can you help a sista out? Erica and a friend of hers are running a race to raise money for the Special Olympics. What makes this race different is that they are running in their wedding dresses!
Go here if you can spare some change – they are trying to raise $1,000 and they are just under $300 at this point.
We ended up getting maybe three inches of snow last night?
We may still get some more this morning, but it’s not too bad. Just a little exercise shoveling to get to our cars and brushing them off. I ended up taking a rest day yesterday and it was a great decision. I plan on doing another “100” workout of some kind today, haven’t decided which one yet.
My vegetarian chili and jalapeno corn bread turned out so good for my Souper Friday lunch today at work. I’ll be posting both recipes tomorrow. And Tony – it’s Lent and it’s Friday – NO MEAT FOR YOU! (um, he may never remember). You should try out the Arby’s fish sandwich!
Question of the Day: Do you love hot sauce?
Make it a great day!
That could be my cupboard. Yup. We have the same issues….right down to “Angry Melinda”. That’s my hubby’s favorite. He calls her Angry Melinda though. Dave’s Insanity….now that one is straight from hell. So stinkin hot, you’ll cry. I’m a Cholula and Sriracha kind of gal….and oh yeah….love me some Frank’s and the Jalapeno Tabasco. The Jalapeno Tabasco is my favorite thing ever on corn. Yum.
BTW, we do love heat but I don’t usually use that much hot sauce. We have Franks, Tobasco, Jalapeno Tobasco (I love that one), and sriracha.
Biz you scare me a little! 😉 I can’t believe you went all willy nilly with the ghost chile pepper sauce. A person with less heat tolerance probably would have had a stroke. And you are totally a grill marks master!
Love hot sauce, although I don’t have anything close to your collection. I have 3 kinds of Tobasco (red, green, buffalo – RIP to their CEO, too!), sriracha, Tapatio, Cholula, and some unknown bottle of red stuff my parents brought me from Jamaica – oh my dear lord, it’s hot!
I think the older I get, the spicier I like my food. I found a recipe in Bon Appetit this summer to make my own. I posted about it: http://eliotseats.com/?p=11161
(I hope this doesn’t end up in your spam!) 🙂
I bet you would love this basic recipe and you could layer in flavors. (I made so much, I froze some of it in ice cube trays to kick up soups and chilis this winter).
Everyone needs a vice. Have a great weekend!
Thanks Jacky – you too! Having a Fat Tire on Friday nights might be my other vice! 😀
I’m addicted to sriracha! We use a lot of Frank’s too. I cannot BELIEVE you got filets at that price. And, they look perfectly cooked to me – I’m a medium rare gal.
Safe travels home from CA Stacie! 😀
I do like hot sauce, but I can’t take it too hot. In Mozambique they serve almost everything with piri piri sauce which is ridiculously hot, so much so that it destroys my taste buds temporarily.
I love all of your bargain buys. I get giddy when the reduced produce racks are full of brown bananas to freeze for smoothies and fruits and veggies I can juice. I scored two papayas last week for under $2 and they were perfectly fine inside.
I actually love peri peri sauce – but mine is on the milder end and super flavorful. Woop on cheap fruit! 😀
I don’t have as many bottles of hot sauce as you, but I do have several. Great stuff.
You are a grill mark master! I am not so fond of hot sauce – I like tons of flavor just not so much hot!!!
Tom plowed right through the Melinda’s ghost pepper hot sauce, I don’t think he has heat sensing entities on his tongue any more 🙂 The only time I have seen him visibly react to hot sauce is when he tried a Dave’s Insanity ghost pepper sauce that had the oil extract in it. But he is the same as you, it has to taste good or he wants no part of it. I like sriracha and cholula but I am not like you guys 🙂
Hahahahaha, love that hot sauce collection! I’m impressed! 🙂
*** but be assured, I probably TRIED what you made that day (never tire of what you make) 😉
Never did hot sauce till I met you…..but I do like a little dab now and then, I have 3 bottles….one is a sweet-hot sauce (for Hmong egg rolls) the other two are store brands and probably not toooo hot!!
The food you make always looks so good. Tony should be a happy camper to have a wife like you that likes to plan and cook lovely meals!!!
What would be your combination for med. rare. 3x3x3x3? That steak might be a bit too rare for me, although when I was younger I ate steak that color, but not now. Tastes change as we grow old I guess.
I must say though, you have inspired me in so many ways and I have enjoyed reading your blogs everyday. I may not always comment, but be assured I probably tired what you made that day……so keep on, keeping on 🙂
Changing lives, one dash of hot sauce at a time. And yes – 3x3x3x3 for medium rare, 4x4x4x4 for medium, and well, I don’t want anyone to cook their meat more than medium, so I am stopping there. 😀
You crack me up Vat. That’s a whole lotta hot sauce!!!!!