This was my lineup today. I have about 40 in the fridge, usually 6 on the table when I’m having a meal. I start from low heat then burn my soul with my last bit of food.
by triangleperfect
5 Comments
Wonderful_Bug3111
Normally 2 or 3 different types from mild to get your sweat on
brokenquarter1578
2. One normal and one super hot. I just don’t have room in my fridge for 8
Jinxed0ne
I have a selection, but I generally only use one at a time per meal and chose based on what best goes with whatever I’m eating. Putting multiple different sauces on one meal just feels like too much work.
NetworkingJesus
Depends what I’m eating, anywhere from 1 to like 6ish plus other spicy things like pepperflakes, chili crisp oils, etc. If I’m using multiple sauces and other things though, it’s usually all getting mixed together to create a specific flavor profile. I don’t really do the whole apply on each bite as you go thing. I apply to the entire food and then eat it. Anything remotely Asian like instant ramen, stir fry, etc. is where I’ll use the most different things at once. Aka Miso ghost reaper sauce, a scotch bonnet sauce with ginger, two different chili oils (one not very hot but tasty, one very mala oriented), asian reds pepperflake blend, fresh ground Sichuan peppercorns and white pepper, maybe a garlicky hot sauce like garlic reaper, maybe a fruity sauce to add another dimension to the flavor, etc. Any combination of all those or just all together.
5 Comments
Normally 2 or 3 different types from mild to get your sweat on
2. One normal and one super hot. I just don’t have room in my fridge for 8
I have a selection, but I generally only use one at a time per meal and chose based on what best goes with whatever I’m eating. Putting multiple different sauces on one meal just feels like too much work.
Depends what I’m eating, anywhere from 1 to like 6ish plus other spicy things like pepperflakes, chili crisp oils, etc. If I’m using multiple sauces and other things though, it’s usually all getting mixed together to create a specific flavor profile. I don’t really do the whole apply on each bite as you go thing. I apply to the entire food and then eat it. Anything remotely Asian like instant ramen, stir fry, etc. is where I’ll use the most different things at once. Aka Miso ghost reaper sauce, a scotch bonnet sauce with ginger, two different chili oils (one not very hot but tasty, one very mala oriented), asian reds pepperflake blend, fresh ground Sichuan peppercorns and white pepper, maybe a garlicky hot sauce like garlic reaper, maybe a fruity sauce to add another dimension to the flavor, etc. Any combination of all those or just all together.
I have many but usually I choose 1.