There are different hot sauces for different foods. Tabasco is good, but I like the green Tabasco better. I have good old Louisiana Hot sauce for Cajun foods, I make fresh salsa with Jalapeno juice for Mexican food.
I have the rooster sauce for Aisian cooking, Chile paste with garlic, Green and Red Thai Curry paste, and recently found out how to make that killer hot table sauce for Indian curries.
The best flavored hot sauce is Habernero based, but you better be careful with it....
DO NOT SLURP YOUR SOUP!
Very true. One of my final papers in culinary school was about the use of peppers. Upshot of the paper was I could tailor design a sauce that hit whatever target you wanted. Back of the throat burn? Got it. Up front burn nosehair? No problem. Something even and balanced all the way down (but not out)? Got that, too.
/johnny
As an aside, I have recently taken to spicing my plate up with a layer of Frank's (my all around favorite), then about half as much Melinda's, then a few drops of Tabasco.
Delicious! Especially on eggs and spahgettti
As an aside, I have recently taken to spicing my plate up with a layer of Frank's (my all around favorite), then about half as much Melinda's, then a few drops of Tabasco.
Delicious! Especially on eggs and spaghetti