Posted on 04/27/2021 6:18:20 AM PDT by mylife
I use Tabsco on my eggs but sometimes I chop up some seranno and sprinkle in with scrambled eggs.
Some things are best not to know.
I grew up with Tabasco on the table. Being a Loosiana boy and all. A little splash on morning eggs. Key ingredient of red beans and rice. Tabasco’s Habanero sauce gets the fruity flavor notes just right. Alas, can’t appreciate it as much since I lost my sense of smell.
Ditto.
Can’t stand the vinegar.
Local California Tortilla restaurant wall of sauces for the most part ALL taste like vinegar to me.
I finally chose Arizona Pepper products’ Arizona Gunslinger Habanero and Chipotle Habanero (and another brand, Woman Scorned sauce) for my kitchen when I’m not tinkering with my own sauces.
I grow habanero peppers - have a four year plant that is nothing if not prolific - for fun, maybe profit someday, and habanada.
But tabasco? Pedestrian, acidic, gives me heartburn.
Growing up in Pennsylvania, one of my favorite autumn/winter treats was hot spiced cider. In addition to ginger, nutmeg, and cloves, I would always give it some added warmth. When I was living in Louisiana, I decided to add a splash or two of Tabasco which not only gives it a little extra heat, but provides a magnificent compliment to the tartness of a good cider.
I love Tabasco. I’m also really happy that there are a variety of sauces to choose from.
Cholula is my favorite. Smooth, warm. Tabasco is runny and bitter imo. !Viva Cholula!
I use Frank’s RedHot. Much better flavor than Tabasco. I used some Tabasco after years of Frank’s and it tasted awful to me.
https://www.cookscountry.com/videos/4182-hot-sauce
Franks and butter -- the original Buffalo Wing sauce.
Tobasco is over rated when it is rated at all. It is more like red tinted battery acid though I confess to never having sampled battery acid.
The staple on rigs and boats offshore Louisiana and Texas is the Original Louisiana Hot sauce. You will have to look hard to find Tobasco.
Louisiana has more body, sticks better to food and does not try to call heat flavor. Cohlula is similar and premium to Louisiana for me.
Other varieties seem to just go for hot for the sake of hot. They are like big tires and bellowing exhaust on a pickup and just a form of compensation for some kind of inadequacy.
Tabasco is one of several “hot” sauces I use. For certain uses there is no substitute for its vinegary hot flavor like for raw oysters, eggs and hash browns. For Asian dishes I prefer Siracha with its smoother heat and lack of strong vinegar notes. A new sauce in my repertoire is Truff which adds the deep earthiness of truffles...amazing in Bloody Mary’s. Sweet Thai chili sauces in certain Thai and Vietnamese dishes and of course Cholula sauce for Mexican dishes.
wins for what? wings?
LOL. I’ve got to start wearing my glasses. Damned autocorrect.
try huy fungs chili garlic
Mexico has the better part of 100 salsas (sauces), a large number of which are hot sauces, and Mexico and the US continue to innovate more of them. It is a fierce market.
Even McIlhenny Company of Avery Island, southern Louisiana, has expanded its product list beyond just Tabasco sauce. Green Jalapeño Sauce, Chipotle (smoked red jalapeño peppers), Habanero, Cayenne, and even Sriracha sauce, plus others.
Even in more authentic Mexican restaurants today, there is quite an assortment of salsas and hot sauces, so limiting yourself to just one or two doesn’t do your palate justice.
Ditto—LOVE ME SOME CRYSTAL!!!
Former Franks hot sauce user that converted to CRYSTAL!!!
I think tabaSCO SUCKS
Tabasco in a 50/50 blend with Worcestershire sauce is now seen by some chefs as a superior ingredient to many other dishes.
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