“AUSTRÁLIA! AUSTRÁLIA! AUSTRÁLIA! NÓS AMAMO-LO!” era o que o grupo do Python de Monty proclamou uma vez e eu estou no acordo completo. É hora para contudo uma outra revisão da terra para baixo abaixo e esta vez onde é Alfa Nerdz, quem nós não ouvimos em um quando.
Cão preto curvado Ingredientes: (seca) Habaneros alaranjados, ameixas, potenciômetro de Trinidad 7 (2 variedades), Birdseye Asian, bourbon de Kentucky, Naga Morich, Naga de Dorset, chocolate da cacau de 70%, Douglah, ginger, sábio, vinagre balsamic, feijões de vanilla, pimenta preta rachada.
Primeiramente eu tenho que anotar a cor do sauce. Este é provavelmente o segundo - a maioria de cor que unappetizing eu vi sempre em um sauce, verde do poo do bebê com a mesma consistência. Mas, sendo um foodie, eu sei que isso apenas porque algo olha repugnante não significa que é repugnante (a menos que é mostarda). Assim abaixo o furo do coelho nós vamos!
WOW! Este material prova fantástico! A cacau, a ameixa, e o vanilla doces misturam-se com uma presença grande do ginger de uma extremidade dianteira surpreendente!!! Eu não posso dizer-lhe quanto de um gosto maravilhoso, velvety, liso tem. Então as pimentas começam bater, (ou Pod) as misturas 7-Pot com os Habaneros alaranjados fruity e uma sugestão earthy de Nagas, seguida pelo Birdseyes Asian (aquele loooooovvvee de Aussies seu Asain Birdseyes).
The black peppercorn isn’t very pronounced and is almost a background flavor as is the bourbon . The vinegar isn’t prominent at all either which makes sense based on the thickness of this sauce. I really can’t get over how fantastic tasting this sauce is.
The heat is bold but has died down a lot in the few weeks that I’ve had it. It’s got a decently long creeping heat that builds over time. Going from a back of the throat burn to a front and middle of the tongue burn it was just hot enough to make my nose run but not enough to do an air suck.
Now comes the tricky part with this sauce. I did a lot of experimenting with this one (more so than usual) because of it’s unique ingredient combinations. This was very hard to match up with food but I’ve gotten it down to a select few. Do not cook with this, it completely ruins the wonderful balance of flavors. This is a sauce that you want to either add it to food or dip foods in it. It is amazing in tomato paste/sauce (the vanilla, plums, and ginger really come out when paired with tomatoes) so mix it in right before you put it on pasta. A little bit on crackers with some salmon on the top goes nice for snacks. Add about 2 teaspoons of it into your coffee grains in the morning makes a nice zinger of a cup O’ Joe to wake you up in the morning.
So there you have it, yet another wonderfully creative sauce from our friends down South. Their sauces continue to delight me to no end, keep up the good work. Until next time, this is America’s Sauce Ambassador to Australia saying, “Good day, mate”!
Taste: 9, Heat: 7
Popularity: 8% [?]
» Passow Receives Another Bit of Hell
» Passow Gets the Blues
» Passow gets bit!
» Passow Enjoys Some Wine In His Salsa
![[Valid RSS]](valid-rss.png "Validate my RSS feed")
Thank-you Mr. Passow, I’m glad you enjoyed it & found some uses for the strange concoction that it is.
Other tasters have reported it going well on steak & grilled chicken & mixing a teaspoon in with chocolate milk.
Thanks again,
~bent
Comment fired by bentalphanerd — August 17, 2009- 6:59 pm
I remember talking with you about Australia a couple of weeks ago. I swear, these people are bred to create amazing hot and spicy products. The last time Joe and I were in Vegas we met up with my friend Dave, who gave us a jar of his homemade sauce. It was AMAZING! He doesn’t have a recipe, he just uses his annual crop of peppers to create something he likes. I won’t lay a finger on vegemite, but anything with peppers is a sure winner down under.
Comment fired by Linda — August 17, 2009- 7:00 pm
It is an ugly sauce, but a lot of things that are ugly end up being nice. At least that is what my Mommy says.
Comment fired by Buddah — August 17, 2009- 8:03 pm
As well as a must with steak, I also add some Black Dog alongside regular sauces when marinating a chicken dish. Smooth, rich, unique flavour-flavour-flavour with heat! My personal fav. I love the smell of the stuff too.
Comment fired by Murray — August 17, 2009- 10:57 pm
Yup, it sure is ugly, & it doesn’t smell right & on paper there was a bunch of ingredients that probably should never meet. Spent all of 15 minutes printing the labels too.
And now there are addicts lol.
Theres more ‘pain’ available too
Comment fired by bentalphanerd — August 17, 2009- 11:39 pm
Color doesn’t look bad to me, don’t you guys eat anything green? Looks a bit like pesto. Interesting ingredients.
Comment fired by The Hot Pepper — August 18, 2009- 12:51 am