Tabasco Sauce or Hot Sauce.

[tele-bastard]

For me its Tabasco Sauce. I would also like to know what you put your Tabasco Sauce or Hot Sauce on. I have learned a lot about food here in the bad dog café.
A lot of you are very creative in the kitchen. Interesting recipes and ideas. For me i like to put it on eggs, Tina's Red Hot Beef Burritos, Sausage subs with peppers and onions, some times pizza (only a cheese pizza) as well as a few other dishes. There is a South American paste thats made in Costa Rica that i have only tried a couple of times thats like Tabasco sauce but kicks major @ss. I dont know what its called but i miss it.

 

[Agave_Blue]

I use Tabasco with all kinds of stuff: eggs, hamburger, chili, spaghetti sauce, etc., etc.

 

[Jimo]

Franks's

I like Franks or Louisiana Hot Sauce--because you can get more flavor without getting it too hot! I like it on just about everything..it IS an addiction!!!Cheers! JIMO

 

[getbent]

I love sauces of all types and stripes. Tabasco is an old standby for me (love it on eggs and am sad when I don't get to have it!)

But, hot sauces are indispensable and it is fun to have a wide variety and use them (sparingly) in tandem and groups...

one thing I am learning about 'hot' is that there is a law of diminishing returns... more is not necessarily better and there is a 'net effect' by overusing them on everything.. kind of like 'drive' on an amp.. too much and you just have a muddy soup... just right and things sing...

the old ideas about balance and proportion and letting air and breath play a role... the best dishes have singular voices that when combined are just as pretty as great 3 or 4 part harmony...

I used 4 sauces in making my chili today... (and lots of other ingredients and the cooking time and temperature and the pot and the other elements each played important roles in having my family say "WOW!" not to mention good cornbread!

so, for me both and...

 

[boris bubbanov]

I remember when Lowell had only 1 traffic signal in the whole town.



Anyway, there's Tabasco and there's everything else. Which of the two would you like to discuss? :^)

Tabasco is fascinating because it imparts a sweetness to things; something you don't usually find people talking about. The heat is secondary although that could be because after all this time, my taste buds are a little worn out from it.

 

[backporch guy]

Tabasco. I live about 15 miles from the factory in Avery island, LA. Tabasco is more about flavor than just heat, IMO

 

[robt57]

The Green Tabasco I tried recently put Tabasco back on the map for me. I have come to like Green chili hot sauces, previously yearning only for garlic and cyanne pepper sauce varieties...

Also like the Cholula Chili Lime and Chile Garlic...

 

[Jupiter]

Tabasco IS a hot sauce, isn't it? I always thought "hot sauce" was a generic term....

I like Tabasco on my hash browns.

 

[geoff_in_nc]

It depends on what I'm using it on. If its an asian or "asian-like" dish, I'll reach for Sriracha. On eggs its regular Cholula. On corn meal breaded & fried catfish or porkchops its Tabasco. On greens its either Tabasco or preferably Texas Pete hot-pepper-vinegar.

In the past I used to get the chili-garlic sauces too, but haven't found the ones I used to like recently.

 

[tele-bastard]

Wow Boris, I have been to New Orleans (Nawlins) and I know you travel because i remember something about either Maryland or maybe Virginia but i would have never thought you even knew anything about Lowell much less where it is.

Tabasco does have more flavor. And it is sweeter (very good point). I never thought about it that way.

 

[tele-bastard]

I do however combine regular Texas Pete Hot Sauce with Tabasco sauce for some chili dishes.
Thank you for the responses and ideas. I am going to try them on hash browns and i do like the green Tabasco sometimes too. Tabasco Rules though.

 

[tele-bastard]

Getbent always makes me hungry. Back to the drawing board. Looks like chile for me tomorrow night.

 

[buckfuzzard]

Tabasco. Red Tabasco! Good on everything !
An American product that makes me proud to be an American !
I have tried many Hot Sauces, but always return to Red Tabasco.
Its got great tone like a good Tele.

Tabasco Rocks !

 

[dblues]

I make my own hot sauce and my first efforts were inspired by the simplicity of the Tabasco ingredients: red pepper,salt and vinegar. Once I became familiar with the process used I backed off from the idea of trying to make an imitation. The complexity of the Tabasco flavor is the result of a unique process taking place in the perfect climate with local ingredients. It's too hard to make and too easy to just buy it. I did come up with my own recipe/process that I make each year from peppers I grow. I love Tabasco or my home grown sauce on pizza,nachos,eggs or just keep it handy to liven up soups. I also dry and grind a variety of peppers in various degrees of heat which I prefer to sprinkle on normaly bland starchy foods like casseroles or chicken pot pie. The dried powders tend to just add heat where Tabasco and other vinegar based hot sauces that I like add flavor along with the heat. I also pickle and can Jalopenas and Serranos with carrots,onions,garlic and oregano and they get chopped up and find there way into many different foods. I tend to only use fresh and dried whole peppers in Asian style stir-frys or currys. Another favorite is Italian stlye hot guardnier(sp?) which I also make but mine never quite taste exactly like the stuff I grew up with in the Chicago area. A favorite bedtime snack after playing a job or just being out was always an Italian sausage piled with hot guardnier,frys and a rootbeer. Now days eating something like that at two am would kill me. There are certain foods that I prefer without heat such as traditional spaghetti sauce, barbeque or Italian beef but you can add "stealth" amounts to many foods for flavor with no detectable heat. My whole family likes heat and my wife is never offended if one of us jumps up from the table to grab the hot sauce. YMMV. After supplying a guy at work with hot sauce for several months his wife who also works with me complained that she can't make anything without him "messing it up" with the hot peppers and sauce he gets from me!

 

[Colo Springs E]

I like Tobasco on a lot of stuff: eggs, pizza, soup, hashbrowns, etc.

 

[jazztele]

I put hot sauce on just about everything. ..I am not a Tabasco lover though. Plenty of other sauces out there that have better heat and taste like more than vinegar.

 

[Westerly Sunn]

I like Franks or Louisiana Hot Sauce--because you can get more flavor without getting it too hot! I like it on just about everything..it IS an addiction!!!Cheers! JIMO

Yeah, Jimo likes Franks... He puts that BEEEP! on everything!

 

[Eric Karonen]

I bought some hot sauce recently just because of the label. It's a Kentucky product made with bourbon. I haven't tried it yet, but the marketing label is a hoot.

The label reads, and I quote, "so friggin' hot, you'll go blind." And they also go on to say "that some people think battery acid is a culinary treat."

And to top that, they also printed "Nutritional note: if you can stand the heat, cook with it. If not, leave it the hell alone."

Cracks me up everytime I see it on the shelf!

 

[Jimo]

tRUE..HAHAH

I like Tobasco as well, I just can't drink it straight like I used too...getting old and decrepit....LOL...

 

[Justinvs]

I don't like the flavor of vinegar, so Tabasco is like the court of last appeal. i'll use it, but only if there's nothing else. My favorite is Mongolian Fire Oil or Sirachi (aka Rooster sauce) Good heat and pepper taste. Dave's Insanity sauce is good, too, but when it says use only a drop take it at it's word. That stuff is brutal if you use too much.

Lately I've been making my own pepper oil, and have been experimenting with making whiskey-based hot sauce. As weird as it sounds the stuff is really pretty good, especially on steaks or fish.

Justin