food Travel size

[dub_sauces]

anyone else bring their own hot sauce when they go somewhere? 
 

 
had to slap a makeshift label on it so nobody would use it accidentally, but its my pineapple and ghost pepper hot sauce... very tasty, very hot.

 

[Ashen]

Haven't taken sauce but I do take flake and powder blends occasionally. Usually only to breakfast places I know only have tabasaco though.

 

[dub_sauces]

i take sauce everywhere i know im going to be eating...  nobody ever has sauce hot enough for me.

 

[BlackFatalii]

Personally, I find powders to be a more convenient solution than sauce when I am away from home. They can be carried on a key chain, don't need refrigeration, and a little superhot powder can go a long way. I typically use smoked red bhut powder, lemon drop powder, or Joyner's Chocolate Lava, depending on the type of food and my mood.
 

 

[grantmichaels]

I find powders to be entirely more convenient at home as well.
 

 

[dub_sauces]

meh, my sauces are shelf stable so i dont worry about refrigeration and if i were to bring powders to equal the flavors of my sauces i would need a dozen different powder vials. its not just heat that im bringing, its taste as well.

 

[The Hot Pepper]

That's not what shelf stable means but yeah, most do not need it. Shelf stable actually refers to before you open it.
 
 

 

[grantmichaels]

meh, my sauces are shelf stable so i dont worry about refrigeration and if i were to bring powders to equal the flavors of my sauces i would need a dozen different powder vials. its not just heat that im bringing, its taste as well.

 
You should try better powder, in that case ...
 
I'm just sayin', that shouldn't be true ...
 
The solution is right before your eyes too ...
 
If BF sprinkles that in 'raunts, the people around the table are sneezing! ...

 

 

[Gonebad395]

Op love that you bring your own sauce but love even more your on the fly label seriously think it's awesome

 

[salsalady]

meh, my sauces are shelf stable so i dont worry about refrigeration and if i were to bring powders to equal the flavors of my sauces i would need a dozen different powder vials. its not just heat that im bringing, its taste as well.

 
 

That's not what shelf stable means but yeah, most do not need it. Shelf stable actually refers to before you open it.
 
 

 
yea, what ^^^ said about shelf stable~ 
 
 
and for heat on the road...
 
:cough:pureevil:cough:
 
Traveling with powders is also great!!! Had one of those mini-pill keychains and used it til it broke...

 

[dub_sauces]

 
 
 
yea, what ^^^ said about shelf stable~ 
 
 
and for heat on the road...
 
:cough:pureevil:cough:
 
Traveling with powders is also great!!! Had one of those mini-pill keychains and used it til it broke...

Thank you for pointing out my incorrect use of the term shelf stable, but i was simply saying its ph is low enough that its ok out of the fridge for a few hours. Is there a better way to say that?

 

[dub_sauces]

Also how do you powder the taste of something you have cooked down for hours and aged for months? Im all for powders for a dash of flavors but you cant recreate this taste in powder form.

 

[grantmichaels]

well, vinegar and worcestershire powder are a good start ...
 

 

[The Hot Pepper]

Also how do you powder the taste of something you have cooked down for hours and aged for months? Im all for powders for a dash of flavors but you cant recreate this taste in powder form.

 
Buy a dehydrator. Liquids are turned to powder all the time. That's how what grant posted is made... you can try to powder your sauce or powder separate ingredients like tomatoes, peppers, worcestershire, soy sauce, lime juice, etc. You can also buy acetic acid which is vinegar powder minus the water obviously to add that hot sauce tang. You'll need a good blender too. It will dry in a sheet, break it up, pulverize. Best not to add sugars to any drying liquids imo, add sugar to the final dry blend if needed.

 

[dub_sauces]

 
Buy a dehydrator. Liquids are turned to powder all the time. That's how what grant posted is made... you can try to powder your sauce or powder separate ingredients like tomatoes, peppers, worcestershire, soy sauce, lime juice, etc. You can also buy acetic acid which is vinegar powder minus the water obviously to add that hot sauce tang. You'll need a good blender too. It will dry in a sheet, break it up, pulverize. Best not to add sugars to any drying liquids imo, add sugar to the final dry blend if needed.

Meh, too much extra work. Liquid is better imo

 

[The Hot Pepper]

Yeah no shit but you asked how lol.

 

[salsalady]

If you aren't traveling where you have to worry about the stoopit 2 ounce rule....just take the bottle of your favorite sauce with you or use those small alkeehaul bottles and fill them with your favorite sauce. 

 

[MikeUSMC]

Yeah no shit but you asked how lol.

I literally just shot Sprite out of my nose! Thanks, Boss...

 

[dub_sauces]

Yeah no shit but you asked how lol.

That i did... Although it was rhetorical...

 

[The Hot Pepper]

Because you didn't know it was possible and now you do.