Mandrake50
(Mandrake50)
281
Yes… I really wondered why you would buy that much of something that you had never tasted. I have bought 128 oz bottles of Frank’s hot sauce, That was when I was making wings a few times a week and used it as a base. So I knew I liked it and would use it.
Glad you got some small bottles to check it out first.
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raccoon
282
Speaking of chicken, I put Sweet Baby Ray’s Sweet 'n Spicy Barbecue Sauce on chicken, and some other foods.
It’s not technically a hot sauce, but it is reasonably spicy and it’s hotter than most BBQ sauces. 
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It’s great on chicken in the crockpot!
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Thoughtfully Gourmet 30 Pack is truly terrible stuff. 
Avoid it.
The pack looks like you get a bunch of unique sauces but it’s ploy. The big red herring is that it is bottled in China. I got this as a gift. They are all basically the same thing minor differences.
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The 25 variety pack from Aldi that I got for Christmas was pretty decent.
Surprisingly, it was made in the USA.
A few of the hot sauces had ghost pepper in it, and were too hot for me, but the rest of the hot sauces were edible and sometimes quite tasty.
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I could never find anything interesting at the Aldis near me, they usually carry generic name brand stuff I kind find in every other store.
Traders Joes on the other hand has a pretty good selection of goods and I do like their Habenero Hot sauce and the Spicy Taco hot sauce though.
I tried Da Bomb Beyond Insanity. It’s novelty is the heat and that’s about it. It’s probably better mixed as an intensifier in other sauces. by itself it’s not good tasting.
zoulas
(zoulas)
287
Those crazy hot sauces 10 billion Scottville or whatever are complete stupidity and not meant to be consumed.
You want something that makes the mose sense to you. Why do you think Tabasco sauce is sold in ever super market, its because its middle of the road. It’s the Chevrolet of hot sauces, inexpensive, reliable, easy to fix and get parts.
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Chevrolet is not regarded as reliable now days, at least the from mechanics I’ve encountered. Tabasco on the other hand keeps their ingredients consistent. It’s a great hot sauce, definitely not my first choice though.
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Surprised to not see any mention of Yellowbird in this thread yet. Their habanero is delicious, though I wouldn’t describe as being particularly spicy. I found their blue agave sriracha to be a little sweet for my taste, but they tend to put out some well-rounded sauces.
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This stuff is great. Underwood Ranches were the original pepper supplier for Huy Fong Sriracha before their falling out and legal troubles. They started making their own sauces after that, and they are pretty good, their jalapenos are very hot for just being jalapenos
Mmm, I made the mistake of getting 2 bottles of hot sauce that were vinegary like tabasco, and I used maybe 2-3 tablespoons since I got 'em.
Tried it on eggs, not too thrilled. On hotdogs, still prefer katchup if I’m eating 'em without bread. No idea what to use it on except maybe tatanka wings, but that’s not likely to happen anytime soon.
Think I even asked in some thread what people would use it for, but nothing appealed.
Maybe fake tatanka wings, like just bake then shred chicken-breast and add that to simulate the taste. I do that with bbq sauce, but haven’t tried it with anything tabasco-ish.
Pizza, burgers, and anything that could benefit from a little acidity and heat. Even as an addition to salads, it tends to work well. I prefer the chipotle version over original, and much prefer Cholula for eggs, but it has its uses.
Yeh, I got a 40oz or something jug of that. That’s the fake “bbq chicken” I make. The sauce has a nice balance to it.
It’s meant for dealing with lunch-thieves at work.
Just “landmine” your food. Everything normal except for that one little spot where you put 4-5 drops. Lunch-thief starts eating, and it’s munch-munch-munch-munch-BOOM!!!
I’m all burgered out, else I’d try a small section first.
Salads… hmm, I’m having a hard time picturing that, but will think about it.
I’d occasionally make fake hoevos rancheros (just scrambles, hot chunky salsa, and sour cream), but plain hot sauce on eggs never did anything for me. Much preferred just plain eggs.
My main issue with tabasco and other vinegary hot sauces is, well, the vinegar. It’s the Hell’s Angels biker in the church-choir. To me, it just doesn’t “fit” with lots of foods.
I made hotdog onions, and yeah, added vinegar, but early on, so that it gives it some flavor without the vinegar stank. When added late in the game, it’s just nasty.
Thinking, maybe that’s it. Glopping tabasco on eggs is essentially “raw” vinegar, all the stank as well as any flavor. Like making a roux without toasting the flour first, and getting that nasty raw-flour taste.
I had the red Cholupa, and while it’s tasty (like spicy V8), it’s not hot at all to me. I could drink that right from the bottle… think I did, in fact… and it’s pretty good.
Bloody Mary?
I love it on eggs but I have to be careful to scrape it all out of the bowl before I let my dog finish it.
Unno, never had one before.
Was thinking that, say, hotdog onions have vinegar in it, but it boils out while cooking. Maybe a “spicy” version of that might work. Just reduce the vinegar if adding tabasco…
You should! Eggs Benedict and a Bloody (I was gonna say BM) are capital. I think I’m just a fan.
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Nothing quite like a BM to start the day off right. You can interpret that as you like.
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Sillen
(Sillen)
300
It took me 4.5 years but I finally bought a, “Melbourne Hot Sauce”, I got Habanero Mango. Pretty warm straight off the spoon, probably better for cooking considering where my tolerance level at the moment. Will try the Smoked Jalapeno next.
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