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Started By
Message
Chinese Red Pepper (Tony's Twice As Hot)
Posted on 10/9/12 at 5:53 pm
Posted on 10/9/12 at 5:53 pm
Hello there!
For the life of me, I can not find CRP anywhere online.
Unfortunately, I am not as local as many of you reading this; so, I was hoping to have it shipped to the West Coast. LA Fish Fry apparently sells it (or did at some point); but every store online seems to be out indefinitely. I wrote them asking about buying some; but have yet to hear back.
I have scoured the interwebs for Tony's Twice As Hot, Tony's Boiling Pepper and every variation I can think of. Am I just a dummy? Is this the same as the Tony Chachere's Bold or More Spice blend?
I can even find the Szechuan peppercorns. However, they are not as spicy as cayenne; so, I know those are not the right ones. Before my tastebuds die form boredom; can anyone point me in the right direction? It would be greatly appreciated. Even just the scientific name or alternate names would be very much appreciated.
Also, even the LA Fish Fry brand CRP is in shakers; I was hoping to pick up 25-50 lbs if possible. Thanks everyone.
For the life of me, I can not find CRP anywhere online.
Unfortunately, I am not as local as many of you reading this; so, I was hoping to have it shipped to the West Coast. LA Fish Fry apparently sells it (or did at some point); but every store online seems to be out indefinitely. I wrote them asking about buying some; but have yet to hear back.
I have scoured the interwebs for Tony's Twice As Hot, Tony's Boiling Pepper and every variation I can think of. Am I just a dummy? Is this the same as the Tony Chachere's Bold or More Spice blend?
I can even find the Szechuan peppercorns. However, they are not as spicy as cayenne; so, I know those are not the right ones. Before my tastebuds die form boredom; can anyone point me in the right direction? It would be greatly appreciated. Even just the scientific name or alternate names would be very much appreciated.
Also, even the LA Fish Fry brand CRP is in shakers; I was hoping to pick up 25-50 lbs if possible. Thanks everyone.
2
Posted on 10/9/12 at 5:57 pm to insomniacasaur
Call Tony's Seafood in Baton Rouge and ask for the Twice as Hot...they should be able to ship.
Posted on 10/9/12 at 6:31 pm to OTIS2
Thank you Otis. You have likely saved what little hair I have left from being ripped out in a fit of WTF.
Peace!
Peace!
Posted on 10/9/12 at 7:50 pm to insomniacasaur
I hate to boil crawfish without that stuff.Posted on 10/9/12 at 7:53 pm to OTIS2
otis, you've been waiting on this thread for a while, haven't you... 
get my text about 5?
get my text about 5?
Posted on 10/9/12 at 8:06 pm to Ole Geauxt
Yep, but I was out and missed the show.
Posted on 10/10/12 at 4:25 am to OTIS2
Why is this stuff so hard to find? I hate being the "hey how do you do this?" person on a forum, but I tried several sites and drove myself mad looking before deciding to ask. For a minute, I thought I was losing my mind. Did Tony's buy all of the Chinese red in the world?
This post was edited on 10/10/12 at 4:27 am
Posted on 10/10/12 at 6:20 am to insomniacasaur
I was told by a floor manager at Tony's last spring that the pepper now comes out of Pakistan , hence the name change to "Twice as Hot"...it isn't from China anymore. As for supply issues, they must exist.i always buy a lot of it when I see it.
Posted on 10/10/12 at 6:33 am to insomniacasaur
Louisiana fish fry stopped packaging it a few years back in a retail form. They do, however, still package it in a 50# bulk package for business owners.
Posted on 10/10/12 at 7:20 am to GiveMeTheBigOne
OP, you may call Targil in Opelousas , as I believe they have the extra hot cayenne , also. A buddy that boils commercially has them put it in his mix. They sell and ship spices for home use , also. I just checked and the list a very high heat unit cayenne in the product line.
Posted on 10/10/12 at 8:36 am to OTIS2
Targil in Opelousas, Deep South Blenders in New Orleans(makers of Cajun Land), and Louisiana Fish fry should all have chinese red pepper.
Posted on 12/2/12 at 9:18 pm to insomniacasaur
Just asking, but what would you do with 50 pounds of Chinese red pepper?
Posted on 12/2/12 at 9:20 pm to insomniacasaur
Damn...you sure as hell have been working a lot.
Posted on 12/5/12 at 12:58 pm to OTIS2
@tigerpaw
I burn through cayenne from our local bulk foods supplier. I am huge on a very flavorful brine for pork picnics, chicken etc. I also have a tendency to over gift, so I am guessing 10 or so lbs would go to friends. I also have been toying with making my own blends so another 2 - 5 lbs for experimenting and the rest would likely last 6 months (cooking for my family, the in-laws and neighbors). We have a lot... I mean A LOT of Mexicans here so when they throw down, I often do my thing and share the love. Oh and I really want to try extracting the oils in 99% isopropyl (rubbing) alcohol and evaporating the alcohol off in a rice cooker for 'purely scientific research' - there goes a few more lbs.
@otis
Work, work, work.. its what i do. With the holiday cooking (and 4 birthdays in between Thanksgiving and Christmas) and harvest season... I'll stay pretty busy until the end of Jan.
I burn through cayenne from our local bulk foods supplier. I am huge on a very flavorful brine for pork picnics, chicken etc. I also have a tendency to over gift, so I am guessing 10 or so lbs would go to friends. I also have been toying with making my own blends so another 2 - 5 lbs for experimenting and the rest would likely last 6 months (cooking for my family, the in-laws and neighbors). We have a lot... I mean A LOT of Mexicans here so when they throw down, I often do my thing and share the love. Oh and I really want to try extracting the oils in 99% isopropyl (rubbing) alcohol and evaporating the alcohol off in a rice cooker for 'purely scientific
research' - there goes a few more lbs. @otis
Work, work, work.. its what i do. With the holiday cooking (and 4 birthdays in between Thanksgiving and Christmas) and harvest season... I'll stay pretty busy until the end of Jan.
Posted on 12/5/12 at 1:09 pm to insomniacasaur
My cayennes were still producing as of last week. I pulled it to make room for some broccoli and lettuce. So far this week I have made cayenne powder with my coffee grinder from the ones I dried out a couple months ago, A dozen jars of pepper vinegar for my gumbo and gifts and now I'm using the rest to make hot sauce for more Christmas gifts.
Posted on 12/5/12 at 1:23 pm to lsumailman61
I swear I would run a bus full of first graders off the road for a local supplier of real Creole tomatoes - one of our grocery stores just started carrying vidalias last season. I could start a thread of just the foods I miss from the south; and an encyclopedia of things I don't miss. When I come back for a visit, I'll likely drive up in a rental and leave with 2 U-hauls full and die of the worlds happiest heart attack somewhere in between here and there :)
Speaking of the word Creole, I had a buddy over for dinner a while back and he was looking at the can of Tony C's and noticed I had 2 unopened cans in the pantry. He ask if the Cree-olay seasoning was what gave my food so much flavor. Oh how fun it is to be around 'foreigners'
Speaking of the word Creole, I had a buddy over for dinner a while back and he was looking at the can of Tony C's and noticed I had 2 unopened cans in the pantry. He ask if the Cree-olay seasoning was what gave my food so much flavor. Oh how fun it is to be around 'foreigners'
This post was edited on 12/5/12 at 3:21 pm
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