Comments | commandercranky: Karibbean Flavours

commandercranky

Karibbean Flavours

Mar 23, 2007 01:35

NEW YORKERS!I am on a quest for Karibbean Flavours Vintage West Indian Pepper Sauce, and I need your help ( Read more... )

food, sauce, hair brained schemes

Comments 25

never_the_less March 23 2007, 05:53:11 UTC

is it significantly different than your typical hot sauce? is it habanero based? what makes it so good? i grew up in a house with at least 25 kinds of hot sauce at any one time, so i'm curious.

commandercranky March 23 2007, 05:57:55 UTC

It's made with scotch bonnet peppers, and it's yellow and thick, not thin and red and vinegary. While it's definitely spicy, it has a lot of flavo(u)r, not just mouth-burn.

never_the_less March 23 2007, 06:09:23 UTC

oh yeah -- i know that kind. or at least all of the ones i'm thinking of have a very distinctive flavor that seems to come with scotch bonnet sauces (not sure if it's the peppers or what else is in it). now i want a roti!

i wonder if this might be similar?
http://www.sammcgees.com/storegen/C202_128.html

never_the_less March 23 2007, 11:19:57 UTC

btw, how are you?

Thread 5

beelavender March 23 2007, 08:50:32 UTC

I'm staying in Queens at the end of April - if none of your NY friends find it remind me to look then! I like hopeless consumer quests!

commandercranky March 23 2007, 16:49:35 UTC

Thanks. If I can't find it by then, I'll get in touch.

planetdracula March 23 2007, 11:56:52 UTC

They stopped manufacturing my all-time favorite hot sauce :(

R.I.P. Montezuma Aztec Hot Sauce, you were the best there ever was

commandercranky March 23 2007, 16:49:47 UTC

I feel your pain.

dobrovolets March 23 2007, 12:42:56 UTC

I don't get down to Liberty Avenue very often. Perhaps the next time my wife has a roti craving.

commandercranky March 23 2007, 16:50:18 UTC

If you get a chance to look, that would be wonderful.

winsey March 23 2007, 13:14:15 UTC

I'm intrigued to know what makes this sauce "vintage". West Indian scotch bonnet hot sauces are pretty easy to come by in London but I've never seen one that purports to be vintage. I'll be keeping my eye out for it here.

planetdracula March 23 2007, 13:37:35 UTC

it's a tricky term - pepper mash is aged from a week to several months before it's used to make sauce, so technically you could argue that that makes a sauce "vintage"

winsey March 23 2007, 14:02:00 UTC

Thanks for the info.

I've noticed a huge misuse of buzzwords on food labelling lately (traditional, aged, local, handmade, etc.) but it's normally to appeal to middle class white people. Vintage seems like one of those words too, which is why I find it so interesting that this hot sauce that can only be found in a Korean grocers in Queens employs the term.

commandercranky March 23 2007, 16:51:45 UTC

I have no idea. Dracula's explanation sounds as good as anything I'd suggest.