January 17th, 2011 at 12:36 PM ^
Who's this Tabasco fella you talking about and why to do you want him on your pizza?
January 17th, 2011 at 12:39 PM ^
I mean, I know it's the off-season, but seriously?
EDIT: well, since I'm here... Franks Red Hot.
January 17th, 2011 at 1:00 PM ^
but have you had Cholula?
January 17th, 2011 at 1:52 PM ^
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.
January 17th, 2011 at 5:24 PM ^
I'll have to hunt it down
January 17th, 2011 at 5:31 PM ^
You should try Valentina's. The black label, not the yellow one.
January 17th, 2011 at 3:27 PM ^
It adds flavor as well as heat.
January 17th, 2011 at 3:34 PM ^
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.
January 17th, 2011 at 1:08 PM ^
anyday. It's my go to sauce
January 17th, 2011 at 2:38 PM ^
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...
January 17th, 2011 at 1:10 PM ^
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).
January 17th, 2011 at 1:20 PM ^
I don't believe you've met my best friend's mother
January 17th, 2011 at 1:22 PM ^
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.
January 17th, 2011 at 1:45 PM ^
Seriously? Tabasco is red colored vinegar disguised as hot sauce. Zero heat or flavor besides vinegar.
El Yucateco green habanero sauce for the win.
January 17th, 2011 at 2:17 PM ^
Agreed. Not from Louisiana (Alabama) but Frank's, while good, just doesn't do it. Louisiana Hot Sauce all the way.
January 17th, 2011 at 7:44 PM ^
Word.
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.
January 17th, 2011 at 8:36 PM ^
This
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
January 17th, 2011 at 5:24 PM ^
Frank's, Durkee, Louisianna...They're all the same to me.
January 17th, 2011 at 12:37 PM ^
Ranch
January 17th, 2011 at 12:42 PM ^
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.
January 17th, 2011 at 12:52 PM ^
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.
It's awesome.
January 17th, 2011 at 2:33 PM ^
Absolutely Franks mixed with ranch brings out the flavors in the pepperoni and sausage pizza!
January 17th, 2011 at 12:58 PM ^
try French dressing. Its really good too!
January 17th, 2011 at 12:37 PM ^
Nothing to talk about now! hahaha
January 17th, 2011 at 12:37 PM ^
Superior:
January 17th, 2011 at 12:43 PM ^
my favorite hot sauce. Goes on absolutely anything. The weak can't handle it.
January 17th, 2011 at 12:44 PM ^
Lots and lots of pain.
January 17th, 2011 at 12:49 PM ^
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.
January 17th, 2011 at 12:59 PM ^
There is actually a bottle that can contain this stuff?
January 17th, 2011 at 2:36 PM ^
I would very much like to try this, I've been looking for some truely hot sause for a while now.
January 17th, 2011 at 5:34 PM ^
Dude. No.
January 17th, 2011 at 1:40 PM ^
and pledge nights. Not much else.
January 17th, 2011 at 1:48 PM ^
And chili, soups, mac and cheese, or any mexican dish.
January 17th, 2011 at 3:39 PM ^
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.
January 17th, 2011 at 3:46 PM ^
I use that s**t to clean oil stains off my driveway.
January 17th, 2011 at 12:51 PM ^
January 17th, 2011 at 12:54 PM ^
Bloody Mary's, made with Sriracha and horseradish. You will see God.
January 17th, 2011 at 2:27 PM ^
Add old bay around the rim and I'm with u.
January 17th, 2011 at 1:10 PM ^
Sriracha is the way to go...spicy and flavorful!
January 17th, 2011 at 1:54 PM ^
January 17th, 2011 at 2:08 PM ^
Sriracha has replaced any sauce I put on pizzas now.
January 17th, 2011 at 2:45 PM ^
this shit is always on point. especially on my Kow Pad Curry.. love this, tobascos nasty
January 17th, 2011 at 2:46 PM ^
Srirachi is the bomb, no runny watery vinaegar mix here, oh no, this is oozing flavor
January 17th, 2011 at 3:11 PM ^
The best and THE ONLY go-to sauce for mac-and-cheese. Incredible.
January 17th, 2011 at 3:50 PM ^
My buddies and I just call it the "Hach". There is nothing better than chili with some Hach.
January 17th, 2011 at 6:08 PM ^
I like em both. Different tools for different jobs.
January 17th, 2011 at 7:30 PM ^
Never thought I'd see some in red.
January 17th, 2011 at 12:39 PM ^
I'd have to assume he is making reference to Mike Golic, and that they look similar.