If you're not careful, people are going to start fighting over...I don't know...bagels...

Quote from: JamesVPeople are freakin crazy.

Cholula rocks classic Tabasco on the flavor scale everyday and twice on Sunday, though I will give the chipotle sauce some props.

Cholula is very good as well.

Cholula? Ne'er heard of it.

Quote from: William G. GruffI'm starting to think Texas Pete is underrated.

Nah, it's good stuff.

I actually can't handle picante very well - Tabasco's my limit. Any hotter and I only taste pain.

Quote from: Dr Rotwang!Nah, it's good stuff.

I actually can't handle picante very well - Tabasco's my limit. Any hotter and I only taste pain.

It's hard to get to my limit, because I was born in Baton Rouge and lived about half my life on the Mexican border, so between cajun and mexican cuisine, I'm pretty inured to spicy food.

That said, the really cool thing about tabasco sauce is that it just plain tastes good, and a little goes a long way.  The intention of tabasco isn't to scorch your tongue to cinders, but rather to add some genuine flava to your food, whatever it may be.

BTW, I'm not a huge fan of canned chili, but hormel puts out some tabasco-flavored stuff that's just a perfect blend for chili dogs or whatnot.

Accept no substitutes.

Is that...

kimchi?

EDIT: I stare at bottles of Sriracha in ignorant horror.  What's it good on?  Will it burn me out at both ends?

Quote from: fonkaygarryEDIT: I stare at bottles of Sriracha in ignorant horror.  What's it good on?  Will it burn me out at both ends?

We use it mostly on rice, noodles, in soups, but I've put dashes on hotdogs before, too.  It's just a good, all-around, pan-Asian hot sauce.  As for the burn, it's not super hot -- it has a nice balance between heat and flavor.  Whether or not it does any gastric or intestinal damage is really a matter of how liberally you apply it.

It's also worth noting that Sriracha is not tabasco.  It's a chili and garlic purée, with a fair bit of sugar for sweetness.  Different texture, different flavor.  Tabasco is, I think in many ways, sort of an infusion of roasted or dried chilis in vinegar.

!i!

[Edit:  By the way, while there's only the one standard flavor available here in the US, there are apparently a number of other flavors.



The galanga really has my interest piqued.]

Normally you put sriracha (plus hoisin sauce) into pho, the Vietnamese beef noodle soup. You can also go with tuong ot toi Vietnam. It has a little more kick and a more robust texture, with whole chili seeds.My version of sloppy joes is ground beef simmered with catsup and totV.

this is a most excellent thread!  i need to go out for some variety of east asian or southeast asian cuisine soon, to celebrate the end of the semester.  now to check the local restaurant scene. . . .

Quote from: Christmas ApeCholula? Ne'er heard of it.

They bring it to the tables at my local IHOP. It's not my favorite sauce, but Cholula can really liven up eggs without overpowering them so it's good stuff to put on omelettes.

http://www.firegirl.com/hs1105.html

QuoteIt's also worth noting that Sriracha is not tabasco. It's a chili and garlic purée, with a fair bit of sugar for sweetness. Different texture, different flavor. Tabasco is, I think in many ways, sort of an infusion of roasted or dried chilis in vinegar.

Nothing is like Tabasco.  Literally.  It's made from a unique strain of pepper exclusively grown by the manufacturer, which is why nothing tastes like it, and it tastes like nothing else.

Quote from: William G. GruffThey bring it to the tables at my local IHOP. It's not my favorite sauce, but Cholula can really liven up eggs without overpowering them so it's good stuff to put on omelettes.

That's what I like about it, stuff can go on almost anything and provide good chile notes and a bit of heat without overpowering a dish.

Quote from: Elliot WilenNormally you put sriracha (plus hoisin sauce) into pho, the Vietnamese beef noodle soup. You can also go with tuong ot toi Vietnam. It has a little more kick and a more robust texture, with whole chili seeds.My version of sloppy joes is ground beef simmered with catsup and totV.

I eat pho all the time; that stuff is always there, and I've never tried it. I'll have to give it a shot.

I've always kind of been partial to Franks Red Hot on eggs.