Uhm, wait
Tabasco is hot? My kids don’t even use it for ketchup:
22 Responses to “Uhm, wait”
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July 10th, 2012 at 8:42 am
Tabasco used to be hot, back in the 50’s and 60’s. Not that it’s weaker now, everything else is stronger.
July 10th, 2012 at 8:49 am
The commentors on that first link have some pretty weird tastebuds. Most of the “hot” sauces they mention aren’t hot at all…..
July 10th, 2012 at 9:12 am
Ugh. I WISH restaurants around here carried something other than Tabasco which is watery, tasteless, red colored drops of nothingness.
July 10th, 2012 at 9:13 am
Sriracha fistbump.
Cholula for flavor, Sriracha for warmth, and if you want heat, you gotta go specialty.
I like Tobasco for a bit of a vinegary kick on corned beef hash or fried eggs or a breakfast steak. It more or less shares a niche with Worcestershire in my condiment ecosystem.
July 10th, 2012 at 9:14 am
Also, Tobasco Slim Jims are the official roadtrip food of the Zed Drei…
July 10th, 2012 at 9:29 am
One more gringo pouring Tabasco on his fajitas and thinking any part of that is Mexican food.
I wonder if they guy has ever noticed that no actual Mexican eat at that restaurant, just fat white people.
July 10th, 2012 at 9:33 am
I’m sure you’ve seen the Oatmeals take on Sriracha sauce. http://theoatmeal.com/comics/sriracha
And taste is strictly subjective. Everyone’s taste buds are different.
July 10th, 2012 at 10:28 am
I like the Chipotle Tabasco a lot – not for heat, though, just for the flavor.
July 10th, 2012 at 10:34 am
I *like* the flavor of Tabasco. It’s what I use when I don’t want heat, but vinegary flavor with a touch of pepper.
My oldest loves it. Douses many a food with it. She even puts crushed red pepper flakes on her pizza now. Eventually, we’ll get some Sriacha in the house as well.
The thing is, if you’re not a chile-head, Tabasco *is* hot. It’s like me telling people a .45 has “light recoil” because I’m so used to shooting 10mm. It does, but only in comparison. Heck, my mother in law cannot handle plain old black pepper, so to her Tabasco would be fresh, nuclear waste that would give of Cherenkov radiation in her saliva.
July 10th, 2012 at 10:37 am
I am a hot sauce snob. I have 50 different ones.
But in our house, its Tabasco on eggs, burgers and oysters. Franks Hot on Chicken wings, or Pizza, and Cholula on burritos and tacos’ But I like it poured over the grilled jalapenos.
I have all these and many more. The Colon Cleaner is as advertised!!
http://www.gourmetmikes.com/hotsasaset.html
July 10th, 2012 at 10:41 am
Also, the test is to make the meal/food choice taste better, not conquer it and numb your mouth/tastebuds and vocal chords. The sweats and additional beer drinking are just benefits!
July 10th, 2012 at 11:01 am
Some people boast of their tolerance to Scoville Units like others boast about the number of push-ups they can do.
Everyone wants to be super-human, but I don’t think liking spicey food qualifies. Its just like brussel sprouts…some people love ’em. But they don’t get medals for it.
July 10th, 2012 at 12:04 pm
I like hot, but most of the sauces don’t have enough flavor to be interesting to me on most foods. A chili with ass kicking hot sauce rocks.
But most foods just don’t work well with it in my opinion.
July 10th, 2012 at 12:48 pm
Matouk’s Calypso Sauce. Hot Hot Hot. (it says so on the label.)
You don’t see it much outside of Cuban restaurants, and it is funny to watch people underestimate it because it isn’t red, and you know, hot sauce is always red.
July 10th, 2012 at 12:52 pm
And I’ll take Louisiana Red over Tabasco any day. Tabasco is just too runny for most applications.
July 10th, 2012 at 1:07 pm
Why not just drink some vinegar? If you want ~hot~ you need to try some South Indian “pickle”.
July 10th, 2012 at 4:02 pm
My eyes water just walking past a certain Thai restaurant.
July 10th, 2012 at 5:25 pm
I can, and have (for $15), drink bottles full of Tabasco sauce – the stuff has a nice flavor, but warm it is not.
When I want warm, I break out the Dave’s Insanity, and when I want to regret my decision the next day, I crack open my jar of Ghost Powder.
July 10th, 2012 at 7:00 pm
Tapatio is, contra above commenters [except Mr. Allen], “hot” by any normal non-pepper-head standard.
It’s just not “oh my god my face is burning off” hot; there’s this weird alternate theory of “hot sauce” that suggests its purpose is to provide heat and flavor, rather than pure destruction.
(And contra Cap’s thesis but agreeing with DirtCrashr, vinegar is the devil and I don’t want it in my hot sauce. Thus Tapatio or El Yucateca. Or Marie Sharp’s.
And no Sriracha because it’s way too sweet. For me.)
July 10th, 2012 at 7:08 pm
Yeah, I not sure whats up with the Tapitio comments. That stuff tastes great.
I don’t get the point of the hot for the sake of hot and nothing else sauces. I like to eat tasty food, not prove I can eat unpleasant food.
July 10th, 2012 at 7:33 pm
In NE Florida we have Datil Pepper sauces. The Datil is a hot pepper brought to Florida by Minorcans(Spanish) in the 1700s. Many people in St. Augustine make their own and give it to family and friends.
It’s great on seafood of all kinds, but taste great on fries, etc. I mix a little into my cole slaw.
Respectfully Submitted.
July 15th, 2012 at 12:03 pm
Texas Pete, Tapitio, and Sriracha are the sauces I use.