Can Franks red hot sauce go bad?

[zinfamous]

This group is a riot. I may follow just to see what people say.

before we can allow you to continue, you must answer this question:

How much beef is considered bulk?

 

[zinfamous]

Oh and I always keep my hotsauces in the fridge (roughly 4-7 C).

Only savages keep them at RT.

 

[BudAshes]

And the moderator is Space Ghost!

Who better to keep this motley crew in line?

 

[RossMAN]

This group is a riot. I may follow just to see what people say.

Welcome to the AnandTech community, before you are granted access to the executive bathroom you have to go through new member orientation.

Your first assignment is to read this thread. Let us know when you're finished and what you thought.

 

[Goky]

Gads that is a long thread. I can only guess that a "bulk" quantity of beef would be 1/4 of a fatted calf.

To the OP, I may still be interested if the jug has an identifying name or logo cast into the glass. Frank's has been owned by a number of companies over the years. Does it by chance say "RedHot" or "Reckitt" or "Durkee" or maybe even "French's"? I could try to improvise a label from a newer jug.

 

[Gibsons]

Peppers have nothing to do with it. The vinegar is what helps prevent bacteria growth and to a lesser extent, garlic.

Well, the peppers might have some antibiotic effects... but yeah, it's all about the pH and therefore the vinegar.

 

[mmntech]

Gads that is a long thread. I can only guess that a "bulk" quantity of beef would be 1/4 of a fatted calf.

Bzzz, wrong.

The correct answer is "alternator sized". Approximately equivalent to one out of a BMW M3. So I have decreed.

 

[Matthiasa]

Hmm that would still be larger probably. So definitely bulk.

 

[Goky]

Gaaahrrr, so close. Alternator sized is the accepted new standard. What mechanical voltage regulator sized condiment would be appropriate?

 

[MongGrel]

Throw in a few squirts of ranch dressing and a couple squirting of siracha and it's even better.

I've never figured out the siracha thing, the wife bought some and I tried it out and didn't care for it, she barely uses it now.

We kinda of have a wall of hot sauces, it just doesn't seem to get used often.

*edit* NM I guess she does use it now and then, I asked her for the hell of it, I guess I just don't.

 

[highland145]

Hell, a noob interacting with you people. Now I might have to read the thread.


Hang out, Coky. Most here are pretty decent.


Edit: Damned necro.

 

[highland145]

And the moderator is Space Ghost!

The other guy got fired so we're left with ElF. Sad panda times.

 

[lxskllr]

I've never figured out the siracha thing, the wife bought some and I tried it out and didn't care for it, she barely uses it now.

I couldn't wait for my bottle to be gone. I tried it over a friends house, and liked it enough to buy my own bottle, but tired of it *fast*. It's too sweet. I ended up using it exclusively for boca burgers, but I much prefer Valentina for those.

 

[Fayd]

since it's related, i guess I have a question.

I made a home-made hot sauce from scratch. how long do you think it would last (since it doesn't have any vinegar).

Just reconstituted dried peppers, garlic powder, cumin, salt and pepper and water.

a few weeks?

I guess next batch I make will have to have vinegar in it.

 

[lxskllr]

since it's related, i guess I have a question.

I made a home-made hot sauce from scratch. how long do you think it would last (since it doesn't have any vinegar).

Just reconstituted dried peppers, garlic powder, cumin, salt and pepper and water.

a few weeks?

I guess next batch I make will have to have vinegar in it.

Maybe not that long. Definitely keep it in the fridge. Was it cooked to kill bacteria? It doesn't matter for immediate use, but if there's critters in it, they may multiply if they like their new home.

 

[Goky]

Yes, Frank's doesn't work in some things. Bloody Marys - yeaaachh. Hard boiled eggs with Frank's and Miracle Whip - that works.

Manual Signature: I have a thing for violent rabbits.

 

[Matthiasa]

since it's related, i guess I have a question.

I made a home-made hot sauce from scratch. how long do you think it would last (since it doesn't have any vinegar).

Just reconstituted dried peppers, garlic powder, cumin, salt and pepper and water.

a few weeks?

I guess next batch I make will have to have vinegar in it.

Depends on its heat. Capsaicin has significant antimicrobial and fungicidal properties.

 

[OverVolt]

Well I'm dying to know, is the franks red hot sauce still good?

 

[highland145]

The people that could answer are ...dead.

 

[Gibsons]

since it's related, i guess I have a question.

I made a home-made hot sauce from scratch. how long do you think it would last (since it doesn't have any vinegar).

Just reconstituted dried peppers, garlic powder, cumin, salt and pepper and water.

a few weeks?

I guess next batch I make will have to have vinegar in it.

The more salt it has, the longer it might last. You definitely want to keep it cold though.

 

[FuzzyDunlop]

Gads that is a long thread. I can only guess that a "bulk" quantity of beef would be 1/4 of a fatted calf.

To the OP, I may still be interested if the jug has an identifying name or logo cast into the glass. Frank's has been owned by a number of companies over the years. Does it by chance say "RedHot" or "Reckitt" or "Durkee" or maybe even "French's"? I could try to improvise a label from a newer jug.

It says RedHot iirc

 

[OutHouse]

Ban.