Hot Sauce
Posting Guru
Joined: Jan 2005
Posts: 1,375
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From: the beaches of florida
Im not an expert on hot sauce, but when i was in new orleans (before katrina) i saw the coolest bottle of hot sauce. It was called "*** Reaper", it had a little grim reaper cloak drapped over the bottle and a sickle. I can only imagine how hot it was.
Edit: Ok i lied, i coudve sworn there was a sickle but there isnt, heres a link that has a picture of it http://www.hotsauceworld.com/assrehotsawi.html
Edit: Ok i lied, i coudve sworn there was a sickle but there isnt, heres a link that has a picture of it http://www.hotsauceworld.com/assrehotsawi.html
Last edited by I6power; Mar 21, 2007 at 05:10 PM.
Post Fiend
Joined: Oct 2006
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From: Where's my map???
Originally Posted by nubeee1
AHHHHHH............a needle in a hay stack, I see..........
Posting Guru
Joined: Apr 2003
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Crystal for everyday use. Since it isnt as hot as Tabasco, you can pour it on liberally depending on how much "help" the food needs. Tabasco quickly becomes too hot when you pour it on, it is good though, just need beer close at hand.
Still kicking!!
Joined: May 2003
Posts: 6,061
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From: Kalispell, Mt.
I'm a wussy. I don't like my tongue to be melted down to scrap. But I do like a wee bit of Emerils Green Sauce on a number of things. Then the plain old Red hot Sauce on my scrambled eggs.
Post Fiend
Joined: Jan 2006
Posts: 20,589
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From: Charlotte, NC
For "dousing" sauce (eggs, taters, whatever).....Tabasco is the ONLY real hot sauce......Produced in Avery Island, Loo-zee-ana and consisting of red peppers, vinegar, and salt aged in oak barrels......That's the REAL stuff......
Texas Pete is for those too pansy to handle Tabasco........I'll use it if that's the only thing available, though......
All the rest is foo-foo juice and not to be taken seriously......
UNLESS (some of you guys brought this up).....you're making a good home-brew a$$-kicker of a sauce......I'm a garden pepper freak myself, and I think I might try my hand at it this summer (I already can salsa....time for some sauce!).......
Steve
Texas Pete is for those too pansy to handle Tabasco........I'll use it if that's the only thing available, though......
All the rest is foo-foo juice and not to be taken seriously......
UNLESS (some of you guys brought this up).....you're making a good home-brew a$$-kicker of a sauce......I'm a garden pepper freak myself, and I think I might try my hand at it this summer (I already can salsa....time for some sauce!).......
Steve
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Senior User
Joined: Jan 2006
Posts: 384
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A guy at work told me about a sauce called Calypso. He said it's supposedly the hottest hot sauce you can buy. He said it was too hot for him, which is amazing because I've seen him drink a bottle of Tabasco hut to wash down a taco. Sounds like it would be a good oyster topping.
Postmaster
Joined: Sep 2003
Posts: 2,958
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From: Southern NH
Coming from a Mexican family, I got burnt out on hot sauce at an early age. Whenever I get the urge, I use Frank's to make my chicken wings or tenders. If I have company and they want it ballistically hot, I sprinkle some dried ground habanero pepper to it.
I'm surprised Wolfie hasn't responded to this thread yet. He's really into the hot stuff.
I'm surprised Wolfie hasn't responded to this thread yet. He's really into the hot stuff.
Elder User
Joined: Sep 2004
Posts: 827
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From: Forgotonia
I always liked Crystal. I like Franks. I like Tobasco on some things, depends on what it is because I've always thought Tobasco had a distinct flavor that didn't work with everything.
By the by, when I was a kid I had this baby-sitter (my folks both worked) that was in her 60s. She used to make fried potatoes (cubed) at least once a week. And she'd never let my brother and I try it, but she'd liberally douse her taters with Tobasco. My parents couldn't believe it - a standard Bar-B-Que sauce was pretty wild for them.
By the by, when I was a kid I had this baby-sitter (my folks both worked) that was in her 60s. She used to make fried potatoes (cubed) at least once a week. And she'd never let my brother and I try it, but she'd liberally douse her taters with Tobasco. My parents couldn't believe it - a standard Bar-B-Que sauce was pretty wild for them.
Posting Guru
Joined: Apr 2003
Posts: 1,903
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From: Wyoming
I like the stuff in the bottle with the wooden cap - I think it's called Chalula.
Chalula on my chorizo chalupa.
It's slightly thicker than Tabasco, and goes with fried eggs better. I like Frank's Chili & Lime on fried chicken. Tabasco or Chalula on pizza.....with a beer - brilliant!
Chalula on my chorizo chalupa.
It's slightly thicker than Tabasco, and goes with fried eggs better. I like Frank's Chili & Lime on fried chicken. Tabasco or Chalula on pizza.....with a beer - brilliant!