I like Maesri canned pastes a little better, Mae Ploy in the plastic tubs is probably more economical but I find they have kind of a rank odor (from the shrimp paste/fish sauce)? I've never seen Mae Ploy cans.
My late brother (Duck Koo Kom on 'Zaar) once posted "Penile Jalapenosis" to a usenet group. I tried to find it once with Google but couldn't.
I have never had a ghost chili and probably never will (maybe if I am in New York and go for that Man vs Food challenge, but probably not). I can eat...
I was telling my neighbor about the nearby Russian stores (2, plus a produce market that stocks a lot of Russian delicacies) at Thanksgiving, she has lived here for years and never knew about them.
I find the Russian cold cuts don't taste that good (to me), I've tried the Moskva ham and some...
Mikee's Chinese Rib Sauce is also a good base for an Asian BBQ sauce. It's kind of sweet and a dark red.
For American BBQ sauce I try to buy something where sugar isn't the first ingredient (and no HFCS). That is limiting enough by itself.
No one has mentioned Goya hot sauce, that is way too sweet. Frank's is my favorite followed by Crystal, Tobasco is a bit too vinegar-y. Texas Pete is 4th.
Crystal also makes good wing sauce, but most people here are capable of making their own which would be much cheaper.
The bottle I currently have open pops when I flip the cap. I haven't noticed any change in the taste and it's almost gone anyway. It's French's, but it was $1 at Walmart so I wouldn't be surprised if it was low quality.
Pretty much any of the Maesri curry or noodle pastes (in 3-4 oz cans). A little will go a long way. They're not too oily, a lot of the condiments I would use are.