hot-sauce Sorry Guys Your Favorite Hot Sauce is Bad!!!

[D3monic]

 
I'm not a fan of the regular green or red, but have you tried the black label reserve? It's actually pretty good. It's not my favorite sauce by any means, but for about $2.50 at the local super mercado, it's hard to beat imho.
 
 
 

 
The el yuckytaco mayan almost passes for a imitation lucky dog black label. 

 

[hogleg]

 
The el yuckytaco mayan almost passes for a imitation lucky dog black label. 

 

[rlslmshdy]

Every sauce has an application where its works best. In my case i dont like vinegar based sauces but i love texas pete on my beef tacos.

 

[pallottahot]

Tabasco used to be good, I find in thin now, use a half bottle if im in a restaurant.

Their Habanero is much thicker, but I don't really like the flavor. Doesn't really taste like habaneros to me, and I have a Habanero sauce too.

 

[Edmick]

Tabasco has it's 150th anniversary sauce for sale now. I guess some of the peppers were aged for 15 years or something like that. $35 a bottle. I'll probably get one for the collection.

 

[Hybrid Mode 01]

 
And I've shitted and pissed more hot sauce than y'all have spilled or eaten.
 
 
Picture if you will.
 
1974.
 
South Texas. 
 
A field of hot sauce.
 

 
   

 

[Hybrid Mode 01]

I knew TB 's stories reminded me of something, I couldn't figure out what til now.

https://goo.gl/images/CAYrDm

 

Dammit.
 
You beat me to it.
 
By a long shot, nonetheless.
 
I'll get you next time.

 

[emanphoto]

Tabasco is pretty much only useful on top of pizza for me, there is not much else i would use on that much.

Pizza when nothing else is available!

 

[portveyn]

Lets complain about Franks Red Hot instead!

 

[Muckyai]

Lets complain about Franks Red Hot instead!

I love that stuff on wings... Waiting for the shunning to begin...

 

[WarrantMan]

Muckyai,
 
No shun from this dude. I think (if my memory serves me right) that Frank's was the "original" wing sauce in Buffalo, NY that gave rise to "Buffalo Wings."  Aside from Tabasco (that had a long time 'monopoly' on the market and my dad's home made pickled pepper sauce from the garden,)  it was only the third sauce I'd ever had when I first tried it. It set in motion a life long quest for me - regarding "hot sauce." I'm a fan to this day. Couldn't say how many bottles of it I have currently, but I'd wager at least a half-dozen. Comfort food for the Warrant Man.... I'm with you on this one!  

 

[Crispee-FL]

Nothing wrong with Franks or Crystal both cayenne based, works perfectly with wings.
Also great with creamy based gravy in meals such as chicken fried steak, biscuits and gravy, chicken and dumplings, etc.

 

[The Hot Pepper]

I don't like Tabasco sauce. But I do like all of the other Louisiana sauces. Franks, Crystal, and LA brand (the latter my fave).

 

[The Hot Pepper]

 

[ShowMeDaSauce]

I love Crystal on cold fried chicken and yeah Franks is just fine for hot wings. I would pick any of those including Louisiana over Tabasco for wings or for dipping my chicken in. I probably wouldn't even use it at all unless i had some Tabasco Chipolte and was out of the others.

 

[abnjmdan]

Tabasco Hot Sauce! Yeah, I to have noticed a change in the consistency of Tabasco Hot Sauce over the years - I think its because the company now exports their seeds to Central and South America for growers to grow their peppers for some of  their hot sauce... a bottle of Tabasco today contains peppers not grown on Avery Island I would think... not sure if they have their aging process overseas as well, but probably...
 
I have a large bottle of Tabasco Hot Sauce that was produced in the 1960s (someone found it in the pantry of their grandparents unopened and gave to me), it is now brown in color, but the aged taste is wonderful, especially in a bloody mary!
 
Have a great weekend all!
 
Dan

 

[texas blues]

I love that stuff on wings... Waiting for the shunning to begin...

 
Shunning?
 
This is THP.
 
Not JayT's Amish Mafia Forum.
 
There will be no shunning.
 
I take one part Franks.
 
One part heavy cream.
 
And one part mayo.
 
Whir and stir.
 
Get it all up in a squeeze bottle.
 
Splooge on tacos.
 
Shrimps.
 
Sammiches.
 
Ever dang 'thang.
 
The beauty of it is this....
 
This will be your favorite splooge.
 
And then you sub your favorite hot sauce for the Frank's.
 
 
And now you have a new favorite splooge.
 
Here me now.
 
Bleed me later.

 

[Muckyai]

 
I take one part Franks.
 
One part heavy cream.
 
And one part mayo.
 
Whir and stir.
 
Get it all up in a squeeze bottle.
 
Splooge on tacos.
 
Shrimps.
 
Sammiches.
 
Ever dang 'thang.
 
The beauty of it is this....
 
This will be your favorite splooge.
 
And then you sub your favorite hot sauce for the Frank's.
 
 
And now you have a new favorite splooge.
 
Here me now.
 
Bleed me later.

Brilliant!! You sir are a man of many talents!

 

[Rajun Gardener]

Being a Vet I spent 10 months in Subic Bay, Philippines and there was a chicken shack on base that served food from 10-2. The fried chicken was the best I ever had. They fried the chicken and served it steaming hot in a plastic sandwich baggy. You know,  the old style bags you would lick to seal it for recreational purposes. If you asked for hot sauce they would throw shots of hot sauce till you said enough. It was about a 5 minute walk back to the shop and by the time I got there the crispy chicken was totally drenched in that steaming sauce. If you weren't careful it would take your breathe away when you opened the baggy. 
 
So Yeah, I like those old sauces I grew up with but I'm always looking for the next best thing. 

 

[The Hot Pepper]

 
Shunning?
 
This is THP.
 
Not JayT's Amish Mafia Forum.
 
There will be no shunning.
 
I take one part Franks.
 
One part heavy cream.
 
And one part mayo.
 
Whir and stir.
 
Get it all up in a squeeze bottle.
 
Splooge on tacos.
 
Shrimps.
 
Sammiches.
 
Ever dang 'thang.
 
The beauty of it is this....
 
This will be your favorite splooge.
 
And then you sub your favorite hot sauce for the Frank's.
 
 
And now you have a new favorite splooge.
 
Here me now.
 
Bleed me later.

 
Heavy cream?
 
I'm down with mayo, sour cram, OR yogurt as all work, but heavy cream?