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  #1  
Old 05-25-2011, 12:42 PM
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Default Through the Fire And The Flames

So!

Tabasco or Sriracha. Jalepenos or Habanero? Mayhap the dreaded Scotch Bonnet?

Do you want flavor with your heat or do you just like to feel the burn?

Discuss!
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  #2  
Old 05-25-2011, 12:46 PM
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Tabasco all the way.

Last edited by Soren Highwind; 05-25-2011 at 05:10 PM.
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Old 05-25-2011, 12:50 PM
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heat without flavor is like school in summertime.
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Old 05-25-2011, 01:03 PM
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Damn, I thought this thread was going to be about grilling and barbecuing.
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Old 05-25-2011, 01:22 PM
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Quote:
Originally Posted by mopinks View Post
heat without flavor is like school in summertime.
This. Kinda why I don't like wasabe much -- seems more hot to me than flavorful. For normal use I generally just use Franks Redhot, but I'm not afraid to try the 'hottest thing on the menu' (which, possibly due to me being on the east coast, is usually pretty tame). It's gotta taste good though! Mm, salty, buttery, vinegary hotsauce..
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Old 05-25-2011, 01:33 PM
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Quote:
Originally Posted by Karzac View Post
Damn, I thought this thread was going to be about grilling and barbecuing.
Well there's some spicy food involved there. Feel free to talk about that.
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Old 05-25-2011, 02:22 PM
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Heat's gotta complement the flavor or you're just masturbating. Sriracha is about as hot as I like to regularly go, but I put that shit on just about anything it complements.
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Old 05-25-2011, 03:17 PM
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Tobasco is Babies!

I prefer Cholula. it has a very fine flavor to it. Also doesn't hurt that they are an awesome company...

STORY TIME:

Back in 2003, right after the start of the Second Iraq War, I was deployed with HMM-264 on the USS Iwo Jima. One of the guys I was deployed with brought several bottles with him, but he ran out about halfway through. He goes to their website looking to order some, but he can't find an online store on the site, so he sends them an email asking for a link so he can order some and have it sent out. They reply, "thank you for serving our country and here's a free case of our product."

That's why I like Cholula.
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Old 05-25-2011, 03:53 PM
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Homemade or bust.
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Old 05-25-2011, 04:15 PM
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Quote:
Originally Posted by JFink View Post
Tobasco is Babies!

I prefer Cholula.
JFink knows what he's about. Tabasco is too damned watery; Cholula is just right. Also, it has better flavor.

I sometimes put a little bit of Habanero sauce(El Yucateco being my preferred brand) on something if I wanna add some heat and flavor to it, but it's easy to go overboard with that stuff and regret it in the morning.

Now Jalapeños, those I'll put on just about anything I can. I really can't get enough of 'em.

Sriracha is my go-to sauce for Lo Mein, and sometimes Chinese take-out in general.
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Old 05-25-2011, 07:01 PM
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Quote:
Originally Posted by Ample Vigour View Post
Heat's gotta complement the flavor or you're just masturbating.
I'll try most anything as a sauce, but things like Ultimate Hot You Can't Take It Suicide 911 ZOMG! Wings usually don't have any taste to me. They're just out to hurt you. I'd rather have a nice bowl of pho with a dollop of Sriracha.
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Old 05-25-2011, 08:18 PM
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Quote:
Originally Posted by Matchstick View Post
I'll try most anything as a sauce, but things like Ultimate Hot You Can't Take It Suicide 911 ZOMG! Wings usually don't have any taste to me. They're just out to hurt you. I'd rather have a nice bowl of pho with a dollop of Sriracha.
Once I put far too much cock sauce into my pho. I still finished the bowl, but I didn't taste a bite.
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Old 05-25-2011, 09:14 PM
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Quote:
Originally Posted by JFink View Post
I prefer Cholula. it has a very fine flavor to it.
I am very excited that Cholula has become so ubiquitous over the last 5-8 years. Remember when Mexican restaurants used to have Tabasco in them? What was that about?

Quote:
Originally Posted by Kayin View Post
This. Kinda why I don't like wasabe much -- seems more hot to me than flavorful.
I feel like you have to make a distinction between spiciness and whatever word you'd use for wasabi and horseradish, especially considering the chemical component to each is different. As much as I love wasabi, I wouldn't describe its sensation as "hot".

Quote:
Originally Posted by Ample Vigour View Post
Heat's gotta complement the flavor or you're just masturbating.
And just what exactly, sir, is wrong with masturbating?But yeah, spicy stuff with no flavor is pretty dumb

For me, I find dried red pepper flakes cover most of my needs. It's not as tied to a certain cuisine as Cholula or Sriracha, and its easier to find the right level of spiciness as opposed to a sauce.
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Old 05-25-2011, 09:16 PM
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I second the wasabi hate. For almost any context there's no amount of wasabi that isn't awful. It can be a great part of a marinade, though.
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Old 05-25-2011, 09:22 PM
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This Cholula that you guys are talking about sounds like something I've been missing out on. Maybe I should try it sometime!
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  #16  
Old 05-26-2011, 02:24 AM
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Cholula's pretty good.
Melinda's Hot Sauce (go up to XXX or so) is good on tacos.
Tabasco is OK. Frank's Red-Hot sauce seems to be functionally equivalent, but subtly better, and is actually good on its own, to drink in small quantities.
INTERESTING TIDBIT: Tabasco sauce and ground black pepper cancel each other out, almost completely, in a soup. It's really weird.

Tabasco Soy Sauce is a good blend.

Tapatio is dirt-cheap and tastes good(i.e. not like "red pepper vinegar") in exactly one circumstance I know of, when paired with pizza. Then it's pretty delicious.

I think my favorite hot sauce, though, is "[Garlic Style ]Batch #37 Pain is Good". Comes in glass hipflasks.
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Old 05-26-2011, 07:25 AM
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The best Tabasco sauce is the smoked chipotle kind. I put it on everything.

My favorite hot sauce is, well, it's not really that hot - Pickapeppa sauce.
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  #18  
Old 05-26-2011, 08:15 AM
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I put some kind of pepper on my burger last night and it was interesting. It smelled kinda rich and smoky and was blood red, and had a neat radiant heat effect that made me sweat but not get upset at the pain.

Cholula is pretty good stuff, it has a strong spicy taste that isn't nasty vinegar.

Wasabi is silly unless its mixed with soy sauce to dilute the heat so you can get the taste out of it. I like horseradish in small doses as well so go figure, but I always groan at people who are like LOL WASABI and eat big chunks just to show off. *sigh*

All this talking about hot sauce is making me want to go to Firehouse Subs. :3
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Old 05-27-2011, 04:41 AM
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i've always found Cholua to milder than regular Tabasco. I will concur it has a nice flavor though.

My current faves are Tabasco's Chipolte and Garlic flavors. The latter is such a natural on pizza and italian dishes.
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Old 05-27-2011, 10:05 AM
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Tabasco sauce tastes like ass, that is my problem with it. Srirachi is pretty good. But I grew up putting El Pato on everything. If I wanted my El Pato to have more "umph" to it I use the jalapeno El Pato.

I guess what I'm trying to say is that El Pato is the best, The Duck is the best.
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  #21  
Old 05-27-2011, 02:59 PM
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Nando's peri-peri sauce is my favorite--it's just delicious in a way few hot sauces are. I even put it on sandwiches.
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  #22  
Old 05-28-2011, 03:28 PM
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I never really see wasabi as "hot" - it's more caustic. Which isn't a bad thing! But too much of it doesn't make me need to cool off my tongue the way pepper heat does, it just turns my sinuses into a very private hell.

The only kind of pepper heat I really like is buffalo sauce, because I like the contrasting flavor the butter gives to it. Butter makes everything awesome, though, so this isn't surprising.
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  #23  
Old 05-28-2011, 05:05 PM
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I always dilute my wasabi in soy sauce and then dip some of my sushi into that. The spicy/umami of the mixture really helps bring out the flavors in the sushi I find.
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Old 05-28-2011, 05:16 PM
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Quote:
Originally Posted by Falselogic View Post
I always dilute my wasabi in soy sauce and then dip some of my sushi into that. The spicy/umami of the mixture really helps bring out the flavors in the sushi I find.
This is truly the most civilized thing.
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Old 05-28-2011, 07:19 PM
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Quote:
Originally Posted by Wolfgang View Post
I never really see wasabi as "hot" - it's more caustic. Which isn't a bad thing! But too much of it doesn't make me need to cool off my tongue the way pepper heat does, it just turns my sinuses into a very private hell.

The only kind of pepper heat I really like is buffalo sauce, because I like the contrasting flavor the butter gives to it. Butter makes everything awesome, though, so this isn't surprising.
I rate wasabi and horseradish as quick burns. Like a flashbang grenade it washes over you in a quick explosion of sweet fire.

With buffalo sauce, I tend to feel like my stomach's getting pickled. The vinegar tends to overstay it's welcome.
Mind you, maybe I've just had bad luck with wing sauce...
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  #26  
Old 05-28-2011, 11:31 PM
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A few of my faves:


Sadly, I've had a hard time finding my go-to hot sauce, Frank's Red Hot Chile 'n Lime, in stores lately. It's not crazy spicy, but tastes great on pretty much anything -- tacos, pizza, stews, etc. We're down to our last bottle at home.

I'm also hooked on habanero garlic cloves (awesome in pasta or stir-fry) and Wickles Pickles, which have a sweet heat.
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Old 05-29-2011, 11:36 AM
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contrary to popular belief, i don't like hot for the sake of hot. if it adds something flavor wise then i'm all for it, otherwise you're just making the act of eating meaninglessly painful.
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Old 08-20-2011, 04:36 PM
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Valentina (in this case, extra-hot) has a flavor I much enjoy. (It reminds me of Taco Bell's Fire sauce, but better in some subtle way I can't pin down.)

Maybe I'd prefer the normal or hot version, but delicious nonetheless.
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Old 08-20-2011, 04:47 PM
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I'm probably the only Mexican alive who hates spicy* chile. Eating is supposed to be pleasurable, not irritating!

* There are mild varieties that I tolerate, and some I might even enjoy. But the stuff mentioned in the OP? NO. NEVER.
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  #30  
Old 08-20-2011, 07:36 PM
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but how do you feel about salsa?
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