Ssäm Korean Chili Sauce

Greetings readers! I took a break from the blog for a couple of weeks to deal with some family stuff, what with Thanksgiving occurring, but I've returned to review something very special. I'd like to share a sauce with you from Momofuku Ssäm Bar called Ssäm Sauce. This sauce is a delight. It goes amazingly on scrambled eggs as well as a great addition to tacos/burritos. A little background first:
Not only is David Chang to thank for this deliciousness, but he founded a noodle bar in NYC called Momofuku Noodle Bar that quickly rose to international popularity. He has also opened many other restaurants and hosts a show on Netflix called Ugly Delicious (definitely worth checking out). He's kinda one of the people in the culinary world that I look up to.
As for the sauce, the first thing that I noticed (of course) was the consistency. This is a nice, thick, red sauce. At only just over $7.00 online, this gem is more than affordable considering the value that it confers. So I'm sated on the consistency and color, as I've made it well known that the aforementioned combination is my favorite.
The next part surprised me in the pleasure that it gave: that of the flavor. This sauce is sweet! Almost as if St Louis style barbecue sauce had notes of wine and soy sauce. Now, normally I'm not huge into sweet sauces, but the Ssäm Sauce has somehow melded a flavor profile that I am completely a fan of. I must admit that it has a saltiness that appeals to me.
The heat level is not super high, but if you're expecting barbecue sauce-level mildness, you'll be joltingly surprised upon sampling this sauce. It has a noticeable kick, but it's not off the charts like some of the sauces I've reviewed in the past. Also, with the amount of sauce that I consumed due to its wonderful flavor, it can build on you.
If I can leave a take away, it would be to do yourself a service and order a bottle of this sauce for yourself. I know that it will be a mainstay in my fridge from here on in.

Yellowbird Sauce Habanero Condiment

I discovered a sauce via my internet travels that goes by the name of Habanero Condiment made by Yellow Bird Sauce, a company from Texas, that piqued my interest based on public discussion as well as a reasonable price of purchase. This bottle cost me about $8.00 for 19.6 ounces which, considering price of product per ounce, is quite affordable.
The first thing the caught my attention about the sauce once I got it home was the color. While everyone has seen the yellow and orange hot sauces, it doesn't really fit in with that category of those sauces the way I conceive of them. I imagine orange sauces to be more of a lighter red pepper fruit sauce and yellow sauces to have more of a mustard context. Both in flavor and in consistency, this sauce threw me for a loop, but more on those factors later.
The consistency of this hot sauce was much thinner than I had initially predicted. While thicker than, say, a Louisiana red, it was not as heavy as I thought it would be before I put it on my taco, the initial testing vector. While this was mildly disappointing, it made up for it in the addition in contributed to the flavor profile of the dish.
The flavor of the hot sauce is probably my least favorite part of this offering. It is far more one dimensional than I generally prefer in this type of thing. It definitely tastes of citrus, which is a nice departure from the richer sauces that I generally consume. While starting with this leads to a nice and refreshing tang on the tongue, it doesn't really grow on the palate after that. With that said, a richer dish, like tacos, having complex layera of flavors (if done right) is a perfect landing pad for Habanero Condiment. Other potential good uses would be in stews or on a sandwich (one with vegetables and cheese, preferably).
Of course flavor leads to a discussion of heat. The heat found here shocked me. It is surprisingly and genuinely hot! Not a growing heat, mind you, but a heat that hits you immediately and lingers for a good length of time. This heat hit more towards the middle and sides of my tongue, with no real lip burn, even after repeated sampling. No matter where the heat is located, it is a definite and strong heat without being a seemingly pointless and macho heat.
As a take away, the sauce is fine but I wouldn't give it super high marks. I feel as if it had every opportunity to impress me considering the neat experimentation of color and ingredients. At the end of the day, however, I don't think that I'll be leaning on this one heavily in cooking or dipping usage.