Posted on 04/27/2021 6:18:20 AM PDT by mylife
Hot sauce an invaluable condiment for peppering up food that needs a splash of acid or heat, whether it’s soup, dip, or fried chicken. Hot sauce is also a good option if whatever you’re eating is boring or terrible. The culinary world features an entire rainbow of hot sauce, but one of the most divisive is Tabasco. It seems like either you’re a fan, or you hate it. No room for ambivalence here. So, what do you think? Are you a hater or a lover of Tabasco hot sauce? We present both arguments below.
Tabasco is good For a while, I decided I was not a fan of Tabasco sauce. It was mostly because everyone around me said how much they hated it, so I went with the flow. Peer pressure is real. But recently I got to thinking about how much I missed going to a diner for things like a late breakfast. When I go to a diner, I’m not really a pancake or waffle person, I’m more of an egg breakfast person. Omelets, eggs Benedict, skillets, you name it—I prefer that kind of stuff. And it all gets me reminiscing about things like those possibly ancient stacks of single-serve jellies and hot sauce caddies on the table.
While I like Cholula, which is usually in those caddies, the more I think about it, the more I realize that I almost always reach for Tabasco sauce. I really like some form of acid in my food, otherwise it feels kind of plain to me. And that’s why I like Tabasco. The acid thing seems to be the main complaint (that and the fact that it’s kinda watery).
(Excerpt) Read more at thetakeout.com ...
Tabasco is made in the good ole USA. If you don’t love Tabasco hot sause then you are a communist ...... per Larry the cable guy
Frank’s.
I put that s**t on everything.
“Right tool for the job”. Tobasco has it’s place. Tobasco Scorpion sauce is delicious and has enough heat to be fun.
My current favorite is Hot Ones Last Dab XXX sauce. Good notes of cumin, a sweet finish, and plenty of pepper flavor.
Same for Frank’s. And Sriacha. And Bravado... and...
Two caveats for me. Habeneros give me migraines. Not sure what is different about them, but there it is. No problem with Scotch Bonnets, which are a close species. Go figure.
I still don’t like the taste of whatever chipotle is supposed to be. It leaves a bitter note that I don’t like.
I have a hard time choosing between Tabasco and Sriracha.
“I’m not a big fan of Tabasco products, but their tour of the Tabasco factory and facility at Avery Island, LA was quite interesting”
The store there is worth the trip, let’s you sample things for free.
I like Tabasco (the plain old original), the Garlic Marinade is pretty good. Also keep Cholula handy. Marie Sharps from Belize is great.
its vinegar
I’m from the South. That means Texas Pete, Red Rooster or ABC. No tobasco. 😉
I save the packets from Taco Bell. Cheaper.
I have a book titled McIlhenny’s Gold, by Jeffrey Rothfeder. It’s the history of the McIlhenny Company and Tabasco. Very interesting how they came to dominance.
It depends on the type of food. For eggs, I like Tabasco, especially the habanero variety. For Mexican, I prefer Cholula or Pico Pica. Sriracha is good for Chinese food, Trappey’s (or Tabasco) for Cajun-type food, and so on.
Tabasco and Sriracha are my faves. Frank’s is just too salty.
You REALLY want something hot? Try DAVE’S INSANITY SAUCE!
One drop will do you, and the next day it will still be setting you on fire on the other end.
I guess the real question is “ideal hot sauce” for what? A wrench isn’t an ideal tool unless you are working with nuts and bolts, then it’s much preferred over a hammer.
Tabasco is a good hot sauce for clean heat, particularly anywhere you’d also use a lemon, but it’s not nearly as good where the dish benefits from other flavors to compliment the heat.
Tabasco is terrible on a lot of asian food, but so is lemon juice. Tabasco isn’t great on a lot of mexican food, though there are exceptions. Tabasco alone on wings isn’t nearly as good as tabasco mixed with other heat and flavorings. Other hot sauces have their own limitations. Use the right sauce for the right dish and it will all work itself out.
To me, Tabasco has little flavor. It’s Cholula or Louisiana Hot Sauce for me.
Chipotles are smoked jalapenos.
first ingredient is vinegar.
It tastes like hot vinegar.
I want flavor along with my heat.
I have several bottles of vinegar for when I desire it.
I used to have a Tobasco recipe booklet I ordered from them in SE Asia back in 1969.
Lost it in the Tulsa Memorial Day Flood in 1976, along with most of my SE Asia souvenirs.
“..I want to go to there. I’ll be in Galveston later this year. I’m really thinking about making a side trip to Avery Island at that time. But it’s a few hours away....”
Before you head out, make sure to check their website. I think they’re back open on a limited basis with all the COVID BS that’s going on.
https://www.tabasco.com/visit-avery-island/tabasco-tour/
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