I was given a selection of hot sauces for a birthday. In them was one that was too hot for me. It was so hot that I couldn't taste the sauce and so it failed to enhance the taste of the food.
I hate waste so I put it aside.
I cook roast beef in a bag in the air-roaster after spicing (dry marinade) it for 48 hours. I cook the meat to med-rare and then remove it from the bag and blast the meat for about 5 minutes a side with the hottest air possible to dry the exterior which helps with carving.
I need the spiciness because I have a problem getting food from my mouth to my throat. Spices help.
This means the juices from the meat are unsuitable for gravy (at least to my taste) and I need to reach for the Bisto.
The first time I did this after giving up on the hot-sauce I, for no real reason, included a slug of the disguarded hot-sauce along with plenty of freshly ground black pepper in the gravy.
It was bloody brilliant!
Since then I have included the hot-sauce with the mustard in sandwiches and the mustard on bread with bbq'd sausages.
Excellent!
Don't throw out stuff you don't like until you've tried it with food you do, even if in a different way.
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