SPHX said:
i agree it sucks !
hot-sauce Mrs. Renfro's Ghost Pepper Nacho Cheese Sauce
- Thread starter Gotrox
- Start date
i agree it sucks !
I tend to make dry Mac and cheese. My Kitchen at work makes it perfectly - creamy, stringy... The secret is velveeta. I hate it but it makes a difference.miguelovic said:A fondue like sauce (very low heat, no thickening agents) from cheese and cream. A pinch of an emulsifier might do the trick.
or
bust out the Wizz
Just found out that a new Ghost Pepper BBQ sauce has been added to the line up of Mrs. Renfro's products (alongside the salsa/cheese sauce..) Just a heads of for people to be on the look out. I have no direct experience with the Ghost anything from Mr's Renfro's- after asking at several stores (even using a written paper request form to stock new items..) they just seem to not carry anything above Habanero level heat in my local! Asked half a dozen times for stocks of Pacqui's Haunted Ghost Pepper chips after flat out loving both their Roasted Habanero and Jalapeno varieties- but again...nothing came of it. Nevertheless...
I do love Mrs. Renfro's Habanero salsa!! Throw my lot in with that one for a thumbs up. The only really tasty salsa with actual heat that I have found commercially available outside of salsa more directly marketed for the 'pepper-head' crowd. Great stuff!
Side note: The Habanero salsa was hot the entire jar...have always found it odd how most 'hot' salsas may have a bit of heat on the 1st or 2nd try, then it just goes flat/bland and looses all heat thereafter. Odd..
I do love Mrs. Renfro's Habanero salsa!! Throw my lot in with that one for a thumbs up. The only really tasty salsa with actual heat that I have found commercially available outside of salsa more directly marketed for the 'pepper-head' crowd. Great stuff!
Side note: The Habanero salsa was hot the entire jar...have always found it odd how most 'hot' salsas may have a bit of heat on the 1st or 2nd try, then it just goes flat/bland and looses all heat thereafter. Odd..
nothing commercially seems to be the heat advertised example: wendy's Ghost fries, doritos Roulette , any of the salsa's , i much rather make my own , fresh and real ( super hots ) for heat .
Alynne said:
I do the same, and it's been a battle to add enough milk/cream to make it creamy enough for the eaters of my food.
This
http://www.canadianfavourites.com/MacLaren_s_Imperial_Sharp_Cold_Pack_Cheddar_Cheese_p/maclarens001.htm
is my latest weapon in the fight for cheesyness. Sort of a condensed old sharp cheddar. I was always adverse to cheese products (a family of cheese snobs), but it makes an epic mac 'n cheese. I'll have to give the velveeta a go one day, though I think I won't tell anyone until after they've eaten it
True, nothing "commercial" has the heat I prefer.
But at least "commercial" stores are starting to figure out jalapeno's are so last decade.
Even my little country general store gets a few shipments of ripe habs now, and has a selection of sauces greater than just frank's hot wing sauce and tabasco.
They even seem to bring a new one in every month or so on a trial basis to see how well it sells.
But at least "commercial" stores are starting to figure out jalapeno's are so last decade.
Even my little country general store gets a few shipments of ripe habs now, and has a selection of sauces greater than just frank's hot wing sauce and tabasco.
They even seem to bring a new one in every month or so on a trial basis to see how well it sells.
Not a fan of this stuff, just tastes processed to me.
I tried it, but was disappointed. For me, the heat simply wasn't there, and the taste was just, meh. Don't get me wrong, I'd eat it again if I saw it sitting on the counter at a party, but I wouldn't go out of my way to buy another bottle. The GP salsa on the other hand was a different story. One of the better commercial salsas I've found and the heat was kickin' pretty good. Definitely made me sweat a little (although it took several bites). My sis-in-law's BF couldn't take the heat though. I can't knock Mrs. Renfro's though. IMO, they make better stuff that most of the other salsa makers you see on store shelves.
