...rocks. I bought a bottle last week and I'm like a third of the way through the mofo. Great on Pringles, don't ask me why.
CHIPOTLES CABRONES!
that stuff kicks ass. we go through bottles like nobody's business. if only they made (and retailers around us carried) a larger bottle, like the 12 oz. they put out for their standard tabasco.
I love all things Tabasco. I'll have to try this, as well.
you must, posthaste! it's a nice, smoky, not too hot. . . . :flop:
sorry, love the stuff. haven't tried the green variety yet. i think it's the weakest of the lot, tho.
Sambal Olek kicks any tabasco sauce's ass.
RPGPundit
Daaaaamn.
Now, I love my Sambal Olek (can you believe it? A point of common interest; but man does that perk up any ramen you're reduced to eating), but chipotle Tabasco? That sounds pretty fuckin' good.
And this is the kind of Off-Topic discussion that's worth having.
Quote from: RPGPunditSambal Olek kicks any tabasco sauce's ass.
RPGPundit
Fuck you, man. Tobasco for ever!
Made on Avery Island, LA. Aged in big oak casks. Ain't nothing beats Tobasco.
(http://www.thescarms.com/hotstuff/tabasco.gif)
Quote from: RedFoxFuck you, man. Tobasco for ever!
Made on Avery Island, LA. Aged in big oak casks. Ain't nothing beats Tobasco.
What the hell is "Tobasco"?
REDFOX, ARE YOU ON THE GOOFBALLS?!
Oh, and what's this Sablamoo Oilslick you kids are talking about? Is that something on the MTVs?
Quote from: Dr Rotwang!What the hell is "Tobasco"?
REDFOX, ARE YOU ON THE GOOFBALLS?!
:deflated:
*waves his hand* I actually said Tabasco.
Quote from: Christmas ApeAnd this is the kind of Off-Topic discussion that's worth having.
Yeah, man. Spread love and food, not...you know...that other stuff.
Quote from: Dr Rotwang!What the hell is "Tobasco"?
REDFOX, ARE YOU ON THE GOOFBALLS?!
Oh, and what's this Sablamoo Oilslick you kids are talking about? Is that something on the MTVs?
Sambal is just a basic chili paste, alright as an ingredient (prefer a good chili garlic sauce in it's place myself), but not especially fantastic as a pure condiment. For that, you want Sriracha.
Tabasco however, is an unbeatable contiment for fried eggs. I keep a bottle of the garlic pepper variety next on my desk for exactly that reason. It's one of those magic food combinations.
I'm starting to think Texas Pete is underrated.
Texas Pete, Crystal and Louisiana Gold for the win(s).
Quote from: J ArcaneTabasco however, is an unbeatable contiment for fried eggs. I keep a bottle of the garlic pepper variety next on my desk for exactly that reason. It's one of those magic food combinations.
I eat tabasco on eggs pretty much everyday.
People 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.
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.
(http://www.menumagazine.co.uk/archive/feb06/images/kimchi.jpg)
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.
(http://upload.wikimedia.org/wikipedia/en/4/49/Flying_goose_sriracha.jpg)
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.(http://www.asiamex.com/images/prods/2224.gif)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.(http://www.asiamex.com/images/prods/2224.gif)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.
Quote from: RoninI've always kind of been partial to Franks Red Hot on eggs.
I like Frank's but I'll be damned if it doesn't make everything taste like Buffalo Chicken.
Quote from: William G. GruffI like Frank's but I'll be damned if it doesn't make everything taste like Buffalo Chicken.
That's 'cause all Buffalo sauce really is, is Frank's Red Hot and melted butter.