Spyderco Forums

zackerty wrote:That is the problem when you are the Eagle, and the turkeys are wimps :D

I made a sauce a while back, called " Open Grave" sauce, and only one other person could eat it here, in NZ...contained liquid smoke, Savinas, lime, kiwifruit, honey, half garlic cloves. It matured well in the fridge, and nasal passages were cleared in less than half a second. It was mollases thick, and tasty :)
Barbied fillet steak...yummy!!

I hope you don't mind if I copy and past this one. I have some Kiwi cousins and an aunt or two, and they are -not- into flavors of fire -at all- :D
---Tom

Help yourself... :)
When I dig out EXACT recipe, I will post it here :)

Perhaps because of my age, I try nowadays to maintain a truce with my alimentary canal. I use a modest amount of Frank's in chili and certain other dishes, and equally modest amount of Tabasco in certain soups. I also have a small bottle of malt vinegar, with red pepper flakes added by me, that I use occasionally, again in moderation, on fish. The idea, in all cases, being to add a bit of flavor, and a bit of "heat". Do think that the violently hot stuff is often used to mask flavor rather than enhance it in an attempt to disguise poor cooking. At any rate, I will leave the more extreme concoctions to younger men.

Garlic is a different story, love the stuff and think it's a health food. Will peel an entire bulb, saute it in a little butter or olive oil, and eat it as a side dish, although sometimes a clove will "go missing" and get eaten raw while I wait for the rest to cook.

When I make garlic rolls from a French loaf, I use ONE garlic glove per cut, mixed with butter.
There ain't no vampires where I live, folks :)

rikkitik, I made a batch of your sauce tonite to put on chicken breasts that were on the grill. I had to substitute Frank's for ElYucatic, and even using two Tbsp of Frank's, it wasn't very hot. I need to try it with ElYucatic. On the other hand, the flavor was OUTSTANDING! My wife and brother-in-law both loved it, as did I. Thanks for sharing.

-Bryan

garlic: doesn't repell the human vampires, also great for skeeters.

we have a jar of minced in the fridge, saves chopping time. still nothing better than eating frest raw garlic though. which reminds me, need to get more in the next day or so, had a few land on me today.

Hello All!

I tried Da Bomb at the weekend :eek: I think I'll keep it to surprise guests who tell me they like hot sauces!

I ignored the warnings thinking it couldn't be that hot......it was. :o I had about a teespoon full on a large burger....it took about 45 minutes before I was able to breath properly, another 15 before I could speak and I am still having problems seeing!

Very hot sauce! Beware!

Ken

[quote="UK KEN"]Hello All!

I tried Da Bomb at the weekend :eek: I think I'll keep it to surprise guests who tell me they like hot sauces!

I ignored the warnings thinking it couldn't be that hot......it was. :o I had about a teespoon full on a large burger....it took about 45 minutes before I was able to breath properly, another 15 before I could speak and I am still having problems seeing!

Very hot sauce! Beware! ]
LOL, let that be a lesson never to ignore the warnings on medication! :D
I hope you are not permanently damaged! :eek:
We had a korean student at the university last year. A friend of mine introduced him to Da Bomb because he always ate whole chilis with every meal and couldn't get it hot enough. Our korean friend tried a little from the handle of a teaspoon. He said it was the hottest he ever had. To be fair, he was very macho about the pain, didn't sweat but immediately had some food to soothe his mouth. :D

BB I'm flattered that anyone could take me serious enough to actually swallow a concoction I contrived. The sauces you mention are too thin, vinegary,(that a word?) and light years away from ElYucatico's fine flavor.
However I hope the result was familiar to the "gennywine" article. I should mention, as a great overnight in the fridge marinade for chicken.

1 12oz can beer
2 tbsp olive oil
6 (!) cloves smashed garlic
1 tbsp chile powder
1tbsp dried cilantro or 2tsp dried oregano
juice of 4 limes
1 tbsp ElYucatico

Mix all the above in a BIG zip bag and add up to 4lbs chicken. Place in fridge overnight. Discard marinade and grill over direct heat 3 min. to a side to firm up the chicken and take on some color. Smoke over indirect heat for another 30 min. or so, till done. :spyder:

I might try and modify this last one Rikkitik. I'm allergic to alcohol, it makes my clothes turn orange :D . An oldy, but a goody.
---Tom

I hear ya. Call it an O'doulsitico. :spyder: