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Themogenesauce Review

kimboinatl

kimboinatl

New member
DSade sent me a bottle of this stuff to try out. I enjoy cooking quite a bit, and I really like spicy food, so I was looking forward to giving this stuff a try. My girlfriend made some Indian coconut curried chicken last night, so I figured I'd try it with that. The dish is already fairly spicy, so I thought it might be a good way to gauge/compare how spicy the sauce is.

So it is definitely spicy stuff. I put a few drops on a piece of chicken and felt the spice come on pretty quickly. I'm familiar with burn and flavor from habaneros, and this was pretty similar, but I feel like the burn kicked in a little faster. I noted a fruity/berry taste, and also a flavor that almost seemed like horse radish (but without the nose burn). After using some more of it the flavor really grew on me. It's quite tasty.

I think I'm going to try frying up some chicken wings, and toss them in a combo of this stuff and pastured butter. I can handle pretty spicy stuff, but this will be pretty spicy. We'll see how it goes.
 
BUMPIN for any more feedback.
 
im definitely picking this up.

I love my chili. So this would be good for it.

I also love ciracha, can this be used as a replacement for it?
 
Rocking some east Indian Scotch Bonnet based hot sauce right now once that is out i will def be ordering this :)
 
EBF Inc said:
im definitely picking this up.

I love my chili. So this would be good for it.

I also love ciracha, can this be used as a replacement for it?
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Not sure what the exact flavor or srirachi is, so you would have to evaluate the taste.
 
its like a spicy Ketchup for lack of a better discriptor. sweeter and thicker than something vingar based like Franks or something similar
 
Bolanrox said:
its like a spicy Ketchup for lack of a better discriptor. sweeter and thicker than something vingar based like Franks or something similar
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This would be pretty different then. Much more complex flavor and burn.
 
That moment when you get up to turn on the printer, look back and see the cat stalking your Thermogenesauce Chicken Burrito and consider letting her get it....MUAHAHAHAHAHAHAHA
 
My dog used to chew on my furniture, so I tried putting Dave's Insanity Sauce on it to stop him. He licked it off :(

I tried it on a few other things. It tastes really good with Asian foods. I had some left over dim sum and tried it on some dumplings, and it really went well with the flavor (wasabi + ginger).

I'm going to try making those wings in the next day or two, but I'm going on vacation on Thursday, so if I can't get to it this week then I'll make them next week.
 
I might hit you up to taste test the new Asian Nuclear Fusion sauce. We need to dial in some really unique flavors.
 
Looking at a heavier garlic and wasabi, with low sodium soy, tamarind, mandarin orange, and lime.
 
Thermogenewings!

EDIT: I can't post pics since my post count is still too low... just cut and paste this and add an http to the front: i.imgur.com/CRG1bl.jpg (or if someone wants to post the pic in here that would be great).

The right is a (more or less) standard buffalo wing concoction. It's about 3 parts coconut oil + butter to 1 part Thermogenesauce. Normally I'd go half-and-half with something like Red Hot, and then add a bit of cayenne to bump the heat up, but since Thermogenesauce is already pretty spicy I went 3:1 and added a tbsp of apple cider vinegar. I also added 2tsp of honey to help it emulsify - it adds a tiny bit of sweetness, but doesn't really make it taste sweet per se.

The left is my standard Asian wing concoction. Normally I use 1 part soy sauce, 1 part sriracha, 1 part honey and 1 part toasted sesame oil, along with 2tbsp of toasted sesame seeds, diced green onion and diced Thai chile. Again, since it's pretty spicy already, I cut the hot sauce content in half and made up for it with rice wine vinegar.

I fried these up in a cast iron pan in about 1/2 inch of safflower oil at around medium-high heat. Just cook them until they get crispy on all sides (turn them over every few minutes to check - they should be a nice golden brown). Then toss with your wing sauce while still hot.
 
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