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hot sauce

Discussion in 'Food & Drink Forum' started by magnus, Jan 24, 2010.

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  1. Jan 26, 2010 at 11:58 AM #21
    gottalaff

    gottalaff Smartass

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    I've done this.
     
  2. Jan 26, 2010 at 11:59 AM #22
    chipshot

    chipshot Full Access Member

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    I might add a little red pepper flakes, but I haven't used hot sauce
     
  3. Jan 26, 2010 at 12:01 PM #23
    gottalaff

    gottalaff Smartass

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    Use real butter. No pansy-ass margarine. I also add about a tablespoon of Valentina Picante sauce per cup of hot sauce.
     
  4. Jan 26, 2010 at 12:09 PM #24
    chipshot

    chipshot Full Access Member

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    I don't use margarine for anything, ever.
     
  5. Jan 26, 2010 at 1:00 PM #25
    meatpile

    meatpile 7-9

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    buck nasty's
     
  6. Jan 26, 2010 at 1:07 PM #26
    Fro

    Fro FFFFFFFFFffffffffffffffff

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    this shit is pretty good, tons of flavor

    [​IMG]
     
  7. Jan 26, 2010 at 9:14 PM #27
    magnus

    magnus Chump-proof

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    since I'll listen to you on pretty much anything food prep - what's the butter do? Besides thin it out.
     
  8. Jan 26, 2010 at 9:16 PM #28
    dig-it

    dig-it Wait'n On That Post Rookie Deal

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    Franks on my eggs are great.
     
  9. Jan 26, 2010 at 9:36 PM #29
    QC REPRESENT

    QC REPRESENT Full Access Member

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    I think the butter is the glue, holds the sauce on the wings.
     
  10. Jan 26, 2010 at 10:49 PM #30
    chipshot

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    I honestly don't know. It's just the way the original buffalo sauce was made (technically margerine). I suppose it is the glue as stated above.

    I thing adding a bit of honey to the mix would be good too.
     
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