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I must find this again...
- Thread starter Dr Dave
- Start date
well i use a recipe for myself, and another for my wife since she likes sweet and sticky wings.
Perhaps this will help:
50/50 water and white vinegar (8oz a batch it what i make)
heaping tablespoon of minced garlic
3 tablespoons texas pete or louisiana hot sauce
1 teaspoon powdered cayenne pepper
Add sugar until it will no longer stir into solution, (appox 1 cup)
'm sure if you omitted the powdered cayenne i use it would reasonably duplicate your extra mild wing sauce, cut back on the sugar if you don't want it so sweet, but if you cut the sugar back go with 25% vinegar and 75% water for the base. You can simmer it lightly and add a touch of corn starch to thicken it without changing the flavor, but be careful with that or it will just gel the whole batch. 1 teaspoon tops.
Dr Dave
pillzlol
I bought a bottle of that brand today actually. It looked close in color to Texas Pete.
Does anybody else have trouble finding wing sauce of whatever verity? Most of the stores around here have a limited selection consisting of mostly the Franks Red Hot Sauce brand. While I liked their Buffalo Wing Sauce, it's not the best thing out there (it's not terrible either).
Yes, i find that its best to do a recipe search online and use common sense (if you have reasonable skills with spices and cooking in general it's really not hard) and just make your own "close enough" versions of what you're looking for. After you've made your own barbecue sauces for years like i have its just a matter of tweaking the ingredients.
Eggs Mayonnaise
All In With The Nuts
I need a hot sauce without so many partially hydrogenated, benzoated ingredients.
Also...margarine? Ick.
Also...margarine? Ick.
SUPER EASY:
Vinegar, pureed cayenne pepper.
simmer 3-5 minutes and let cool. pour into a bottle.
let it set 2 weeks before using it.
Eggs Mayonnaise
All In With The Nuts
[Jeff Foxworthy] That'll take the rust off yer fender! [/Jeff Foxworthy]
Eggs Mayonnaise
All In With The Nuts
I prolly would have added it anyway, I'm big on the salty.
best advice anyone is ever going to give you on cooking, my grandmother told me this and it's just common sense:
The ingredients on anything are listed in order by how much of what is in it from most to least. If you like something and want to make it for yourself use a little common sense, and you can cut all those preservatives out.
Eggs Mayonnaise
All In With The Nuts
COULD BE.
Honestly I prefer MSG to salt, but it's hard to find nowadays.
Shit happens. So anyways yeah i'm a hellatious cook, anybody from the forums i've posted on knows that if it's not french or gay, i can probably make it.
Oh not me, i love it, i just could never do it for a living. Nothing like having something you like to do as a real job to fucking ruin the fun of it.