Hot sauce of choice.

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MickZagger

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Frank's Red Hot is mine. Even though its not that hot, I like the flavor it adds. Coming in 2nd is Siracha.

What say you?
 
Sriracha. I add it to everything. Try it with ketchup the next time you have fries/ onion rings.
 
Not really a sauce, but chili crunch is money. Its dried onion and garlic in chili de arbol oil. Sooooo good on anything Mexican, Asian (similar to the chili oil at restaurants)

http://chilecolonial.com/
 
Frank's.

I love the hot oil at Chinese restaurants too.
 
i got some really good habanero ones from trader joes. I have like 10 hot sauces used for different things lol. sirachi, tapatio are my fav ones you can get at like winco
 
Aardvark sauce is good, and I do like some old fashioned tobasco for a mild kick. There's also another local one, picklopolis? I can't remember the name, it's good too. Sriracha is the bomb on mac and cheese.
 
Siracha and ranch dressing mixed together is a bomb little dip.

Franks is awesome on anything...eggs, pizza, popcorn. You name it.
 
Sriracha. I add it to everything. Try it with ketchup the next time you have fries/ onion rings.

Siracha and ranch dressing mixed together is a bomb little dip.

Franks is awesome on anything...eggs, pizza, popcorn. You name it.

Sriracha is my favorite. I don't use ketchup without mixing it with Sriracha anymore, and I've also mixed it with ranch and many other sauces. It makes everything better.

Franks is also great.
 
i got some really good habanero ones from trader joes. I have like 10 hot sauces used for different things lol. sirachi, tapatio are my fav ones you can get at like winco

that habanero one is horrible. had it before.

for mexican ones, valentina is some dope shit. i actually did some taste tests with various foods and hot sauces.
 
Have any of you guys added a couple of drops of hot sauce to tuna fish out of the can? You can't taste the hot sauce but it does amazing things to the flavor of the canned tuna fish. Just stir in hot sauce and mayo and serve on bread.

Fucking yumm!
 
tapatio.jpg
 
Tears of joy and Texas Pete's chipotle sauce are the best non homemade sauces I have had
 
Have any of you guys added a couple of drops of hot sauce to tuna fish out of the can? You can't taste the hot sauce but it does amazing things to the flavor of the canned tuna fish. Just stir in hot sauce and mayo and serve on bread.

Fucking yumm!

All the fucking time! Delicious.
 
This brings up the question, which is better, ketchup or catsup?
 
Poll: Do you pronounce caramel kear-a-mel or kar-mull?
 

This is too simple. I think it's revisionist history.

Heinz vs. Hunt's

The leader of those who called it Ketchup was a man named William K. Heinz, whose original name was Gregory Hines. He had been an infantry officer in the Spanish-American War. He had often heard the Artillerymen cry Ketch Up! He and the other men called the caissons "Ketch Up Wagons". Seeing the rising popularity of the condiment, Heinz founded a company that bragged that it could produce 57 varieties of Ketchup.

Meanwhile, another man was developing his own company.*Mike Hunt*had served as an artillery officer in the war, and it was he who had noticed the cats supping on the axle grease. When he started his company, he sold his product as Catsup. Both companies prospered, as both had the good fortune of founding their lines at the start of World War II.
j
 
His name is Mike Hunt? When I was in middle school, kids always said that was they're name and thought they were so clever. (Mike Hunt sounds exactly like "my ****")

Oh my why is **** censored? That's a little ridiculous. Only homophobic or racist things like *** and ****** should be censored.

c/u/n/t

And I'm not so sure those should be either.. I guess the powers that be aren't proponents of free speech!
 
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Louisiana hot sauce.

{Poasted via palm pilot}

Yes! Yes! Yes! A million times yes!

I have used "Louisiana Hot Sauce" since I was a kid. I went to college in Louisiana, but that's just a coincidence. I'd never really been to Louisana before college, and I've been cooking wings for as long as I can remember.

The perfect sauce is as simple as a bowl of Louisiana cut with about a half stick of butter. Nothing fancy, but we're dealing with sauce, not rocket science here. That's a better wing sauce than anything "Frank's" can throw your way.
 

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