Food

Hot Sauce 2

BUFALO CHIPOTLE
EL YUCATECO JALAPENO
EL YUCATECO PICANTE NEGRA
FLYING GOOSE GREEN SRIRACHA SAUCE
LOUISIANA CHIPOTLE SAUCE

REVIEWS (In order of liked-most)

Bufalo – Salsa Chipotle: Very awesome, very little heat, maybe a pinch more then Tabasco levels. The flavor is excelent, very vinegary, tart, kind of like a salty lime, a nice smoky chipotle smell. This is very excelent.

El Yucateca – Salsa Picante de Chile Jalapeno: Salty, a little vinegary, nice “fresh” green pepper taste. This has a bit more heat to it, probably right at my limit for enjoyment. very good jalapeno taste. Smells a little funky/green capsicum.

Flying Goose – Green Sriracha Sauce: This is much better than the red stuff. Sweet, savory, salty, a touch garlicy, with a nice light heat to it. A lot of MSG at work that could get a bit much after a while. Very different to the Huy Fong brand red stuff, a lot more flavour going on.

Louisiana – Chipotle Hot Sauce: Vinegary, this is heavy on the vinegar. A little heat, a nice hint of chipotle comes through though. Like Tabasco on steroid. Smells vinegary and fermenty more than smoky. Nice but not the best today.

El Yucateca – Salsa Negra de Chile Habanero: This is over my heat limit. Very hot, very weird. Has a strange woody ash taste to it, a strange smoky ash smell to it. looks like ash floating in a viscous clear liquid. Slightly vinegary, but the heat dominates everything. This is very bizarre.

Food

Hot Sauce – Secret Aardvark

Serrabanero Green Hot Sauce

This is a great sauce, probably one of the tastiest hot sauces I have tried, but really on the limit for me as far as heat. Actually has a lot of lavour for a sauce this hot, garlicy, green tomatoes and tomatillos, slightly vinegary, and the taste comes through when used in very small amounts. The chili is mainly serranos which already pretty much my limit, but it also has some habanero in it, which pushes it over into damn hot territory so I use it sparingly, which works well. It really is great stuff though, most things this hot are just overpowering heat and little noticeable flavor at all, or just vinegar. Highly recommended.

I purchased mine online from Chile Mojo

from the official site:
” Serrabanero Green Hot Sauce combines serrano and habanero chili with tomatillos, green tomatoes, and spices to get the mythical flavor of Serrabanero. It is a tad spicier than you might expect for a green hot sauce but not at the expense of flavor. Serrabanero is not a verde sauce. We call it an American green. “

Food

Sardines 2!

So for Xmas (in a hamper of food items)  I got 2 cans of sardines and a can of smoked herrings, all 3 were very good, the two sardines both different but nice in their own ways. All were brands I have never seen before.

Marco Polo , sardines with hot peppers – (images 1 and 2) These were good, and yes they were very hot (for a change). Nice oil, good fish with a moist soft quality.

Delicius, sardines in olive oil – (images 3 to 6) These were big boys, a bit dryer, oil was still nice and no bad bones for their size.

Rugen Fisch, smoked herring fillets – (images 7 to 9) Big solid actual fillets, very firm, a little dry, Nice smokeyness in the fish and the oil.

Food

McRib!

EDIT – I have had another Mc Rib and the review from 10/12/2020 is HERE

Yeah, the McRib, its back and I finally had one (2 actually). I’m sure at some point in its existence it was slightly more than what it is today, though probably not too much more. Like most burgers, the exception being HJ’s The Whopper, fast food burgers have become smaller and more barren in content.

The McRib is essentially a standard McDonalds or Hungry Jacks Cheeseburger, minus the mustard, with a meat patty that is 2 or so times more dense or compressed than normal, and pressed into a weird “rib” shape, and smothered in a thick and slightly spicy BBQ sauce. The bun is also longer.

It was moderate at best. The sauce was pretty nice.



Food

Burgers

‘burg

Had a few burgers recently after hearing about one new burger place, then another, and another…

Hoodburger

Old Shanghai Food Court, James Street, Northbridge. (FB page)

This was the first one I heard about. I got their Double Cheeseburger. Its was very damn good but also it was too much meat.

Hoodburger Double Cheeseburger
Hoodburger Double Cheeseburger

I went their again a few days later and tried their normal Cheeseburger with added garlic and pickles and chilli peppers.. This was far superior due to it being far less dense with meat, and the addition of pickles, and the chilli peppers were rather hot.

Hoodburger Cheeseburger with Garlic & pickles and chillis (plus chillis on the side)

Short Order Burger

800 Hay Street, Perth (menu)

Found out about these guys today and visited after work. Got their Fried Chicken Burger and Fiery Short Order Burger. Chicken burger was great and the Fiery Short Order burger was very good but not as good as Hoodburgers Cheeseburger.

Fiery Short Order Burger
Fiery Short Order Burger

Fried Chicken Burger
Fried Chicken Burger

 

Food

Sardines!

them: ur eating like a poor person

me: but living like a king

Trying out some sardines. I have always loved sardines, but became excited to try a bunch more after reading a long running Something Awful thread.

Types:

King Oscar: Extra Virgin Oil, Oil, Tomato Sauce

Brunswick: Olive Oil, Tomato Sauce, Skinless & Boneless in Olive Oil, Skinless & Boneless in Chilli Peppers.

Reviews:

King Oscar Sardines in Oil – These are a rather standard sardine. A lot smaller than Brunswick, moist, no dryness even when crushed onto dry toast, kind of buttery, good fishiness and no real notice of bones. The oil is nothing to write home about but doesnt detract in anyway.

King Oscar Sardines in Oil
King Oscar Sardines in Oil

 

Brunswick Skinless & Boneless Sardines in Olive Oil – A slight fishyness, rather dry, I put on some Cholula hot sauce to spice them up. For fans of canned tuna who want a bit more fishiness. Oil doesnt have much character.

Brunswick Skinless & Boneless Sardines in Olive Oil
Brunswick Skinless & Boneless Sardines in Olive Oil

King Oscar Sardines in Extra Virgin Olive Oil – Refer to the plain oil KO’s but with a slight olive oil taste that adds a nice bit of depth.

King Oscar Sardines in Extra Virgin Olive Oil
King Oscar Sardines in Extra Virgin Olive Oil

Brunswick Sardines in Olive Oil – Large and firm moist fish, less olive oil tasting than the KO’s.

Brunswick Sardines in Olive Oil
Brunswick Sardines in Olive Oil

Brunswick Skinless & Boneless Sardines in Chilli Oil – Wow, actually HOT. Nice heat, same as the Skinless & Boneless Sardines in Olive Oil sardines in all other aspects.

Brunswick Skinless & Boneless Sardines in Chilli Oil
Brunswick Skinless & Boneless Sardines in Chilli Oil

Brunswick Sardines in Tomato Sauce – Sauce isnt very tomato tasting or rich. Sardines are not as moist as usual.

Brunswick Sardines in Tomato Sauce
Brunswick Sardines in Tomato Sauce

King Oscar Sardines in Tomato Sauce – Sauce is thick, tomato-y, kind of sweet. Sardines are not as good as in oil, kind of dry.

King Oscar Sardines in Tomato Sauce
King Oscar Sardines in Tomato Sauce

BONUS:

Brunswick Original Kippers Boneless Herring Fillets – Smokey, firm, nice.

Brunswick Original Kippers Boneless Herring Fillets
Brunswick Original Kippers Boneless Herring Fillets

Recipe: A good way to eat sardines:

Fisherman’s Eggs (serves 2 or 1 hungry dad)

1 can sardines
4 large eggs
2 tsps fresh parsley leaves, finely chopped
1/4 small, white onion
2 cloves garlic, minced

Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further.