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Discussion in 'Bad Dog Cafe' started by Rockinvet, Sep 15, 2020 at 9:57 PM.
Horses for courses.
I really like hot sauce, but as much as I like the flavor of some sauces, I simply can’t eat them...food should no hurt! I do however like different sauces for different things. Tobacco for eggs and some other things. Sriracha Is really good, especially with Asian dishes. Franks hot sauce and Buffalo sauce for classic wings. Things made with ghost chilis or those reaper things are too hot for me.
Current favorite is Frank's Chile Lime
Why be sorry? What’s your offense, starting a thread? Who in the hell is making these cranky, old, jack-holes who always complain about repeat threads read ‘em?
I’m a Tapatío man, myself. Since you asked.
Hatch Green Chile Sauce. The less doctored with other ingredients the better. There are various heat levels one can purchase, but Hatch chile has a wonderful unique, citrus-like, flavor. It is the heart of the New Mexican genre of Southwestern food.
Like Porsches, there is no substitute.
I've got Tapatio, Cholula, Frank's, Sriracha, and Tabasco. I can't tell you which ones I use for what because I change a lot and I don't keep track.
Blair ultra death. I like the taste and it is hot. Dave insanity sauce is hot too but i don't like the taste as much as blair.
Crystal or homemade!
Wasabi on Sushi.
Valentina is my overall winner. Sriracha is a close second but not as universally applicable in my opinion. Gochujang (similar to sambal oelek) is under the radar here in the US.
Tapatio, Cholula, Frank's, and Tabasco are staples in my fridge. I'm not a fan of the Huy Fong sriracha. I love their sambal oelek. I prefer the Shark sriracha.
I love sushi, but I might just be using it as a wasabi delivery vehicle.
I sure like heat but not the after effects is which is why I keep my tub filled with cold water. This sauce not only packs the heat but also flavour which is essential.
Got to with Tabasco. On eggs - mmmm.
My personal favorite is not a sauce per se, it’s a Portuguese condiment called “pimenta moida”. It’s basically pickled, ground up malagueta peppers. They’re very similar if not identical to Tabasco peppers. The flavor is unbeatable and the heat is just right:
Secret Aardvark Habanero.
Still love Frank's!
Being from (and now living back in) the Buffalo, NY area I can report that Frank's Red Hot has been the local standard here forever. If you aren't American, this is the origin of the Hot Buffalo Chicken Wings flavor. Once upon a time Hot Wings were a local thing, but now are global thing. I have Frank's standard and extra-hot currently in my arsenal.
I like Cholula and Tapatio on eggs, the Pain Is Good sauces are excellent, and also have 4 types of El Yucateca sauces in the fridge right now.
BTW, eating Hot Wings with Ranch is nearly a crime here. Blue Cheese with carrot and celery sticks is the proper combo.
This definitely has a smoked flavor to it, but a very natural smokiness .