Who's this Tabasco fella you talking about and why to do you want him on your pizza?
landing spot. will be interesting to see how he does.
Who's this Tabasco fella you talking about and why to do you want him on your pizza?
I mean, I know it's the off-season, but seriously?
EDIT: well, since I'm here... Franks Red Hot.
but have you had Cholula?
Cholula is good, but if you're a fan, I'd suggest trying to get your hands on some Tapatio. It is made in California and hard to get in the midwest, but it is like Cholula with slightly more kick. Highly recommended.
Frank's is the bomb for pizza. They used to have Frank's Xtra Hot, which was my go-to choice for pizza, but I can't seem to find it anymore. Sad.
I'll have to hunt it down
You should try Valentina's. The black label, not the yellow one.
It adds flavor as well as heat.
That it does. Cholula is actual good hot sauce for just that reason.
I do find Tabasco very useful, though. Tabasco is just the other side of how hot I like hot sauce to be. (Not very flavorful, either, so to me it tastes hotter than it probably is.) "Is it hotter than Tabasco?" is all I ever need to ask to see if I'll like a hot sauce or not.
anyday. It's my go to sauce
I put that S**T on everything!
Best commercials ever.
I began putting Frank's Red Hot Sauce on my food during my junior season while attending The University of Michigan. As I discovered it's rich, magical taste, I began experimenting with unique yet diverse cuisine: omelettes, pizza, burgers, sandwiches, wings, chicken fingers, a ketup-mayo reduction, vegetables and yes, even beans. When my College years ended I was faced with the harsh reality that If I wanted to satisfy my addiction (which by now had also become my friends') I would have to fit as many containers as I wanted delicious flavor inside my luggage. To my suprise, "Red Hot" arrived at my home town supermarkets just weeks before I moved home. Now, just like the old lady from the commercial, I put that shit on everything.
Tabasco is no good.
OP, don't do drugs...
Frank's is for wimps who want salt mixed with water and a dash of paprika passing itself off as hotsauce. Living in Louisiana, I consider myself an expert on such matters and the consensus down here seems to be:
1. Tabasco. Works with everything, the man's choice when you want to spice something up. Best for Jambalaya, shrimp boils, anything made with cream, salads (try a couple dashes with Ranch), eggs, pizza etc.
2. Louisiana hot sauce. Robust, can be imitated (see, e.g., Crystal hot sauce, an acceptable substitute for Louisiana). Sometimes preferable with bean dishes if youre not in the Mood to break out the Slap Ya Mama (see below).
Cajun Seasonings (use with bean dishes, cabbage, blackeye peas, also effective in dirty rice, depending on how greasy you make yours-- more greasy lean towards tabasco, more dry lean towards SYM or Tony's):
1. Slap Ya Mama (like sex with your best friend's mother)
2. Tony Chatchere's (good, but not sex with your best friends mother).
I don't believe you've met my best friend's mother
Tabasco and Franks have two completely different flavors. Franks is tastier, IMO.
Louisiana Hot Sauce is quite tasty, but I prefer Franks.
Although, Louisiana > Tabasco
Never had Slap Ya Mama or Tony Chatchere's, nor have I slept with my best friend's mother.
Seriously? Tabasco is red colored vinegar disguised as hot sauce. Zero heat or flavor besides vinegar.
El Yucateco green habanero sauce for the win.
Agreed. Not from Louisiana (Alabama) but Frank's, while good, just doesn't do it. Louisiana Hot Sauce all the way.
Frank's is okay, but it just tastes like a heapload of salt with a dash of cayenne flavor.
Tabasco, while essentially just vinegar, water, and cayenne, does more for me in both the heat and flavor department. What can I say? I'm a sucker for distilled vinegar.
1. " Tabasco. Works with everything, the man's choice when you want to spice something up. Best for Jambalaya, shrimp boils, anything made with cream, salads (try a couple dashes with Ranch), eggs, pizza etc."
I go to Gordon’s get the 16 oz bottle it last about 10 days
Frank's, Durkee, Louisianna...They're all the same to me.
I believe that's true, but +1 because your answer was also in line with your avatar.
I'd say Frank's Red Hot though.
You're both right.
You gotta do Franks and Ranch. AT THE SAME TIME. It's like a taste ménage à trois in your mouth. Franks, ranch, and pizza crust.
Absolutely Franks mixed with ranch brings out the flavors in the pepperoni and sausage pizza!
Nothing to talk about now! hahaha
Lots and lots of pain.
When I'm feeling adventurous I go for something with a bit more kick, I just love Sriracha for the flavor, Tabasco is a close second though.
There is actually a bottle that can contain this stuff?
I would very much like to try this, I've been looking for some truely hot sause for a while now.
and pledge nights. Not much else.
And chili, soups, mac and cheese, or any mexican dish.
Dave's was our lifeguard rookie initiation. Four generous drops of the stuff on a Tostito and five minutes later I'm sitting in the guard chair praying I don't have to go in and get anyone because I can't feel my arms below the elbow, at all.
I use that s**t to clean oil stains off my driveway.
I run this sauce through my veins daily.
Bloody Mary's, made with Sriracha and horseradish. You will see God.
Add old bay around the rim and I'm with u.
Sriracha is the way to go...spicy and flavorful!
I was about to post the same thing, Tabasco and frank's are way too vinegary for me, sriracha's chunky chili flavor had me at hello
Sriracha has replaced any sauce I put on pizzas now.
this shit is always on point. especially on my Kow Pad Curry.. love this, tobascos nasty
Srirachi is the bomb, no runny watery vinaegar mix here, oh no, this is oozing flavor
The best and THE ONLY go-to sauce for mac-and-cheese. Incredible.
My buddies and I just call it the "Hach". There is nothing better than chili with some Hach.
I like em both. Different tools for different jobs.
Never thought I'd see some in red.
I'd have to assume he is making reference to Mike Golic, and that they look similar.
Damn You. Now I am hungry for pizza and hot things.
I shall order a pizza with a side of Nicole Eggert.
Yes, hot sauce on your eggs is the shit.
I like pepperoni on my pizza.
You like eating it in a van down by the river.
Who is your dentist?
By pizza, do you mean team? And by Tabasco, do you mean 5*'s? If so, then yes. Give me more Tabasco.
Do yourself a favor and visit F McLintock's website and order the Caliente Cowboy hot sauce. I'm a fan of hot sauce and usually have a dozen different kinds in the fridge. Caliente Cowboy doesn't last a week.
I DO BECAUSE ITS SO MUCH MORE THAN HOT!
WHY ARE WE YELLING?!?
I do on crappy pizza. I'll put hot sauce on Digiorno's, but if I'm getting pizza from a good local pizzera there's no need for it.
Ranch is the way
lets see here.
Pizza = Dominoes = Dave Brandon.
And Tabasco is hot, kinda like Austin, TX. So are you trying to hint that Teryl Austin will be our next defensive coordinator?
Swetervest uname reference, beiber avatar, and you prefer Tabasco on your Dominoes? Is there a fourth clue to your persona non grata? Just askin...we cool bro!
Sriracha or Melinda's Habanero sauce. Also, red pepper flakes and parmesan cheese
Frank's Red Hot AND Ranch....Garlic Salt.
Yeah, tabasco on pizza rules!
Too bad my stomach doesn't agree with my mouth :(
but nothing will ever top chipati sauce to accompany pizza.
How I miss Pizza House. Haven't been able to find anything anywhere close to that divine sauce since left A2...
Melinda's XXXX Reserve or Ass Kickin' Cajun
Tabasco is to hot sauce what Dane Cook is to comedy. Give me Texas Pete.
Don't you dare say that about Tabasco.
Man, that was harsh and I don't even like Tabasco. Diarrhea is to hot sauce what Dane Cook is to comedy.
Is this another Brady Hoke lookalike thing?
Spicy, thicker sauce. Great on pizza, chicken, steak, in soups. A mi me gusta!
The yellow label is the milder stuff, and to me, doesn't have nearly the same flavor. I'm glad someone else likes Valentinas though, that shit's awesome.
It's not about hot, it's about flavor.
Frank's is about "flavor" if you confuse a heapload of salt for flavor.
No one's mentioned Clancy's Fancy Hot Sauce! Ann Arbor's own! I haven't had any since I moved from Ann Arbor in 1984. Is Clancy's still around? More Ann Arbor food favories: late night nachos at the Pantree on Liberty. Hamburger with a fried egg at Blimpy's. Club sandwich at the Brown Jug. As for pizza, I was partial to Bell's. Alas, Zingerman's was just getting started, and I would've been too poor to go there...
Is Clancy's still around?
Yes, and you can buy it online and have it shipped wherever you live.
D'oh, someone just mentioned Clancy's...
I recently recommended Clancy's to a friend who was attending the Michigan v Kansas basketball game, since it's always been one my favorites. Lo and behold, Clancy's isn't open on Sundays. HAHA. Oh well, he's a Spartan anyway. I was glad he was inconvenienced.
I graduated to Frank's Extra Hot Sauce
Not a big fan of hot sauce on pizza. Tried Tabasco with my pizza last night and didn't really care for it. I love Frank's Red Hot on chicken though.
But Frank's Red Hot like, isn't....hot. Lousiana Hot Sauce FTW.
I'm in my 20's so wasn't privy to the staff make-up in the 90's. Whenever the BTN shows games from the 90's and shot of the sideline would appear I would always ask myself, "Did Mike Golic work on the staff in the 90's? Didn't he play for ND?"
At first glance, I thought the subject read, "tobacco on pizza"
Because of this thread I had to order a Pizza at 10 at night. Luckily I had my favorite hot sauce(Franks Red Hot) in the fridge that I picked up from the American food store. Craving is now satisfied and it was delicious.
Is that you Mike Golic?
Does it for me.