عندما [كجوهن] دعوات يميل أنت على أن يحاول [سميون'س] مرق, أنت أن يستمع. فقط حدث هذا حالة في نهاية أسبوع [ثيس ر'س] نار. [كجوهن] دعاني على ويقول, "[بسّوو]! حاولت هذا مرق." دعات المرق في سؤال كان [غريزّيس] كمين شرجيّة ومرق محلّيّ صنع حارّة برجل يعيّن [جك] [ستثرجلّ]. هو مدهشة وأنا محظوظة أن يتلقّى حصلت كاملة ربع مرطبان من هو لمراجعات. قد أتى الوقت أن يحصل كمن!
[غريزّيس] كمين شرجيّة عناصر: بندورة عصير, مهروس طمطم, [بروون سوغر], بصلات, قرفة, [هبنروس], [جلبنوس], موز فلفل, [تبسك] فلفل, [هبنرو] مقتطف, شبح ظلّ فلفل, [رد ببّر], ملح, [كجون] توابل, وثوم.
هذا رقيقة تماسك مرق مع بعض صغيرة قطعة غليظة وبذرات هنا وهناك. أنت يستطيع حتّى رأيت [ألّ ث] قرفة نقطات يعلق في ال [فيسكوس ليقويد] أيّ أنا يستطيع لا يقول يكون باردة أو لا. حق من الخفاش الذوق القرفة مع خلفيّة لطيفة [جولوكيا] وفقط لمح المرارة من المقتطف. الآن, يعرف أنا ماذا بعض من قارئاتنا سيقول, "[أو], مقتطف, مرارة [إيكي]". بينما أنا أذوق المقتطف, ليس هو واضحة. [إين فكت], هو هكذا دقيقة أنّ إن أنت لم تعرف كان هو في هنا أنت لم حتّى كان قد التقط فوق على هو في الذوق قطاع جانبيّ. أنت على الأرجح أربكت هو ل بعض من المتبقّية "ينشّف" قرفة ذوق. Up next is the tomato/ketchup followed by the brown sugar and all the peppers. The onions, garlic, and Cajun spices then flow into the after taste with a nice sweetness lingering around.
The cinnamon taste is really what makes this sauce over the top fantastic. Few people can pull off this bold of a cinnamon taste and still have it so well balanced. Most of the companies that use cinnamon use it for a background taste and not a main headliner. Hats off to Jack for hitting this out of the ball park on that fact.
Ahhh, the heat. This one is interesting. The heat ramps up to a good solid medium and then stops abruptly in its tracks. Every person that has tried this sauce so far has commented on that and I have no explanation as to why this is happening. Maybe Jack has found some secret, ancient pepper combination that has been handed down for thousands of years that only the Illuminati and the Masons know about where he can dial in the exactly heat level he wants it to stop building at. I imagine he knows some secret handshakes…
Anyways, there’s a nice emphasis on the back of the throat burn but it eventually moves into the extract burn of staying in your tongue pores where ever it touched. But like I said, it only builds to a medium and then stops abruptly and recedes to a low flame.
When cooked with, the cinnamon, tomato, and brown sugar become the main emphasis and a lot of the heat dies out. My main use for this was as a dipping sauce for bread and pizza crust. Anal Ambush is currently just a homemade sauce but Jack has told me that he is doing the head work on marketing the sauce. So hopefully the rest of the chili-head world will someday have the absolute pleasure of trying this sauce.
Taste: 9.5, Heat: 5
Popularity: 1% [?]
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sounds good. not sure if I tried this WoF or not. I know there was several home mades being passed around.
Comment fired by hudd — September 17, 2009- 4:42 pm
If it tastes good with the “bitter extract” wouldn’t it taste better without?
Comment fired by parker394 — September 18, 2009- 10:46 am
Where can I find some of this stuff?
Comment fired by GoonieNick — September 20, 2009- 8:39 am
In a jar at Passow’s house?
The cinnamon kills it for me. Yuk. But if you like cinnamon, sounds like a good sauce.
But I too question the use of the extract. If it’s a “medium” heat sauce, why even use it? There is no positive flavor advantage to using extract in a sauce. It’s only advantage is it’s concentrated heat level. In the case of this sauce, there’s “Ghost Pepper” listed, which can be used in different quantities to regulate the heat, even above “medium”. And it tastes a hell of a lot better than extract.
Comment fired by DK — September 20, 2009- 9:00 am
Don’t know, it such a subtle flavor, would it even matter?
Bingo!
You’d have to ask Jack to get a definite answer, but if I had to guess, I would say he probably used it because extract has a unique burn signature and he wanted that in his sauce. Just guessing here. Maybe it’s the secret to that quick burn and it’s abrupt stop?
Comment fired by Jonathan Passow — September 20, 2009- 2:52 pm
It would matter if it made it taste better. To each his own I guess.
Comment fired by parker394 — September 20, 2009- 10:06 pm