[PapaNew]

OK, sounds like Tabasco still the best for eggs. Love that aging process they use.

[morphing libertarian]

You may not watch 60 minutes but 4-6 weeks ago they did a report on the family which owns and started Tabasco. Macillheny (spelling? is on the bottle) Nice report and interesting. Maybe available on their web site.

Best wishes!

[RegulatorCountry]

Tabasco is thinner and a little more subtle overall but does pack a bite from the one aged pepper it uses plus salt and vinegar. It’s not as vinegary as Texas Pete which has quite a twang to it and is not quite as peppery. Sriracha is thicker, uses several kinds of pepper and is more complex in flavor. Hotter overall than Tabasco. Not as hot as the ubiquitous Rooster sauce in Asian restaurants, but getting close. If you like hot sauces you’d probably like Sriracha but it’s not all that similar to Tabasco.

Due to looking for ways large and small to cut expenses, I’ve acquired a taste for the Louisiana brand of hot sauce, slightly sweeter and more of that “mmm” cayenne, not as much vinegar. It’s very similar to Crystal but quite a bit cheaper.

Sriracha is definitely in the Asian category of hot, as opposed to the Cajun (Tabasco, Crystal, Louisiana) or Buffalo wing (Texas Pete, Frank’s) kind of hot.

[freedumb2003]

>>OK, sounds like Tabasco still the best for eggs. Love that aging process they use.<<

I am here on vacation in Mexico and even with all the great salsas here, I ask for Tabasco for my eggs! :)