does Tabasco need refrigeration?
- Thread starter Fatback
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Siracha = Asian Ketchup
Tabasco = White folks hot sauce
Tabasco Green = Transparent peoples hot sauce
Chaloula/Tapatio = Liquid smoke = vomit
Crystal = Wings, beans, rice, period!
el yucateco = okay for a hot sauce but pretty weak for a habanero sauce, also they use a grip of food coloring that trips me out.
When i was living down near panama aoll the hotsauces had mustard bases, if you never have tried it, the time has come:
Something like this:
Super dank with coconut lentils and rice, roasted fish with onions and peppers.
Preferably while listening to israel vibrations.
Oh yeah and as far as spicy tabasco brand goes, look for the habanero tabasco, it's right in the sweet spot!
Tabasco = White folks hot sauce
Tabasco Green = Transparent peoples hot sauce
Chaloula/Tapatio = Liquid smoke = vomit
Crystal = Wings, beans, rice, period!
el yucateco = okay for a hot sauce but pretty weak for a habanero sauce, also they use a grip of food coloring that trips me out.
When i was living down near panama aoll the hotsauces had mustard bases, if you never have tried it, the time has come:
Something like this:
Super dank with coconut lentils and rice, roasted fish with onions and peppers.
Preferably while listening to israel vibrations.
Oh yeah and as far as spicy tabasco brand goes, look for the habanero tabasco, it's right in the sweet spot!
Chipotle Mexican Grill and Authentic Mexican Food have nothing to do with one another and one's taste for Chipotle suggests nothing of their knowledge and understanding of quality authentic Mexican cuisine. I like Chipotle but I love me some Mole or Enchiladas or Chile Rellenos or whatever else at a nice family-owned authentic Mexican restaurant. I like a McDonald's hamburger every now and again too but that doesn't mean I don't know what's up with a Filet Mignon or a black pepper-crusted Ribeye.
Also, Tobasco sauce (aka "hot" flavored vinegar sauce) is disgusting and any self-respecting food lover should be ashamed of having it in their posession.
And as for the "smokey" flavor of the chipotle chile, it is supposed to be smokey because a chipotle chile is nothing more than a dried and smoked red Jalapeno. Also, they are usually packed in adobo sauce when they are canned or jarred and this tomato-based sauce mixes with the smokey flavor of the chili to create a "Barbecue-like" flavor. Chipotle chiles are really good if applied in the proper setting. It's not something you just slap on any food to make taste better. It's an ingredient to be matched with other ingredients that compliment it. I think that's where America gets it wrong.
saying. I totally feel you. for instance I love the chicken "Tacos del Carbon" at muhfucking Del Taco. that doesn't mean I don't ride for that real schitt Mexican food??? of which there is pleny where I stay.
HOWEVER Chipotle just sucks. it tastes bad.
y'all keep posting this pic but no one seems to be stepping up and riding for one siracha brand over another. there are three different brands of siracha represented in that photo. which is the best?
i fucks with the middle one. there's some other shit besides those that are on some other shit but i find that the middle one is hot fiyah but still has some taste. theres way too many hot sauces that are just hot and thats it. plus it doesn't automatically give me explosive diarrhea unless i put way too much
Mexican hot sauce versus Louisiana hot sauce versus Asian hot sauce is an apples versus oranges versus bananas debate.
Seriously, a well-stocked pantry should have all styles. No single hot sauce can be all things to all people. But you can leave the Tabasco behind, as far as I'm concerned.
Seriously, a well-stocked pantry should have all styles. No single hot sauce can be all things to all people. But you can leave the Tabasco behind, as far as I'm concerned.
The thing with Tabasco is, it's the one sauce you can reliably get with your eggs at a restaurant, so like it or lump it but it's better than a bland omelet. I personally regard Tabasco as liquid cayenne, it adds heat without adding much flavor. Most of the time I use it at home I use it in cooking, or on macaroni and cheese.
y'all keep posting this pic but no one seems to be stepping up and riding for one siracha brand over another. there are three different brands of siracha represented in that photo. which is the best?
Honestly, I haven't tried the other ones, but the Huy Fong Sriracha is the one that was so well known that there was counterfit Sriracha going around some time ago. I wish I could find the article on line, but it was pretty interesting. It's the Heinz of the genre, and it's pretty damn tasty too.
I know this sounds kind of weird, but any of you ever try putting a little hot sauce in your beer? A mexican friend turned me onto this recently. A Tecate, a lime, and a little hot sauce. Mmmm-mmmm.
Here in West Africa the Habanero Pepper is very popular.
Sauces are always home made and always taste different.
Normally, I crunch the habaneros in a mortar and then boil them down in a pot with some garlic, lime juice and salt or broth, sometimes I add a little honey.
I prepare BBQ sauce the same way but add a lot of honey, some tomato pulp and boil the sauce down until its nice and thick. I pour everything into jars that I prepared in boiling water. These sauces will last for a year.
In Benin I tried an excellent home made hot sauce that was made out of fresh, green habaneros, lime juice and garlic. I have no idea what else was in there but it was great. Been back to that restaurant on every visit to Benin since.
Many years back, I almost killed myself with this crazy Mexican hot sauce that was thick, almost like mustard and beige in color. This was definitely the hottest stuff I ever had, it was so brutal, I could barely breathe. It felt like I had an open wound in my throat and I can normally really stand a lot of heat. Hottest dish I ever had was "Beef in Hell" at some Thai restaurant, shit was so intense, I got a nosebleed while eating it and felt like I was on drugs. I couldn't manage to walk straight on my way to the bathroom to clean my face up. I kept bumping into chairs and tables, it was lunch and other patrons looked scared. My favorite superspicy appetizer is "Moritas" at Brooklyn's Mexcal's: Sometimes it's not so bad but sometimes this shit can really kick your ass.
Sauces are always home made and always taste different.
Normally, I crunch the habaneros in a mortar and then boil them down in a pot with some garlic, lime juice and salt or broth, sometimes I add a little honey.
I prepare BBQ sauce the same way but add a lot of honey, some tomato pulp and boil the sauce down until its nice and thick. I pour everything into jars that I prepared in boiling water. These sauces will last for a year.
In Benin I tried an excellent home made hot sauce that was made out of fresh, green habaneros, lime juice and garlic. I have no idea what else was in there but it was great. Been back to that restaurant on every visit to Benin since.
Many years back, I almost killed myself with this crazy Mexican hot sauce that was thick, almost like mustard and beige in color. This was definitely the hottest stuff I ever had, it was so brutal, I could barely breathe. It felt like I had an open wound in my throat and I can normally really stand a lot of heat. Hottest dish I ever had was "Beef in Hell" at some Thai restaurant, shit was so intense, I got a nosebleed while eating it and felt like I was on drugs. I couldn't manage to walk straight on my way to the bathroom to clean my face up. I kept bumping into chairs and tables, it was lunch and other patrons looked scared. My favorite superspicy appetizer is "Moritas" at Brooklyn's Mexcal's: Sometimes it's not so bad but sometimes this shit can really kick your ass.
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