RedHot or tobasco?

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RedHot or Tobasco

Tobasco
33
62%
RedHot
20
38%
 
Total votes : 53

RedHot or tobasco?

Postby cam5e » Thu Jan 25, 2007 12:00 pm

Okay folks, bring the heat!
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Postby Joseph » Thu Jan 25, 2007 12:06 pm

Neither one - Cholula. Though if I had to pick I'd say Red Hot - Tabasco is too vinegary.

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Postby elmo » Thu Jan 25, 2007 12:07 pm

I like the Franks Red Hot for cooking and making buffalo wings and burgers, but Bloody Mary's need Tabasco.

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Postby Nitetimes » Thu Jan 25, 2007 12:48 pm

I think they both just taste nasty. There's plenty of other ways to make food taste good and/or spicy. If it's bad enough I have to hide it with that stuff I usually just don't eat it. 8) 8)
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Postby rbeemer » Thu Jan 25, 2007 12:52 pm

Dave Insanity, though I prefer to use fresh hot peppers instead
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Postby apratt » Thu Jan 25, 2007 1:01 pm

Hey bring on the heat. I picked Tobasco but but it also vary on what I am cooking, but most of the time I like to cook with the real thing and usually I like to use serrano hot peppers. But I have to cook it for myself there is no way my wife want to touch anything hot :lol: :lol:
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Postby madjack » Thu Jan 25, 2007 1:02 pm

I usually prefer TAbasco, however we grow a bunch of peppers and make our own blend................ 8)
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Postby Miriam C. » Thu Jan 25, 2007 1:16 pm

I don't eat anything really hot, but when a touch of heat is needed I use Tabasco. :thumbsup: It at least has flavor to go with the heat.
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Postby sdtripper2 » Thu Jan 25, 2007 1:31 pm

............:thumbsup: And Tasty Too :thumbsup:

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Loltun Salsa
chile habanero roja 150 ml. /// chile habanero verde150 ml.
I prefer the roja but would recommend any of the products below.
These use Vinegar but I still like the flavor of the raja. Habanero speaks for itself.
http://www.pasa.com.mx/productos/loltun/loltun.html

I try to stay away from hot sauce with vinegar most of the time.
So may I suggest Tapatio Salsa?
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Tapatio Salsa Picante Hot Sauce 5 oz.
This salsa has a good flavor and doesn't use vinegar. Not overly hot as well.
http://www.mexgrocer.com/3125.html
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I have Tabasco as well in a few flavors, but usually use the Mexican products.
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Postby halfdome, Danny » Thu Jan 25, 2007 1:37 pm

R-O-L-A-I-D-S :cry: :lol:
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Postby Joseph » Thu Jan 25, 2007 2:11 pm

Well, if we're going to get into the habañero sauces, give me Melinda's XXXtra Hot. Not just heat, but good flavor.

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Postby Podunkfla » Thu Jan 25, 2007 2:24 pm

Cholula here as well. I like it on eggs too. :thumbsup:
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Postby Joseph » Thu Jan 25, 2007 2:41 pm

Podunkfla wrote:Cholula here as well. I like it on eggs too.

I'd never heard of it until Kate took me to the Wabash BBQ. Their barbecued pork covered with Wabash Spicy BBQ Sauce, cole slaw and topped off with Cholula is a treat for the gods!

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Postby Podunkfla » Thu Jan 25, 2007 3:26 pm

Joseph wrote:
Podunkfla wrote:Cholula here as well. I like it on eggs too.

I'd never heard of it until Kate took me to the Wabash BBQ. Their barbecued pork covered with Wabash Spicy BBQ Sauce, cole slaw and topped off with Cholula is a treat for the gods!
Joseph

They stock Cholula in all the stores here since we have so many Mexicans now! :o
I read somewhere it is the most popular hot sauce in the world?

http://www.cholula.com/legends.html
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Postby JunkMan » Thu Jan 25, 2007 7:39 pm

We go through about a gallon of Red Hot each year. Tobasco is too hard to get just the right heat since it seems stronger than Red Hot. Red Hot makes great wings, but we use it on everything from turkey dumpling soup to chili.

Used to use something called Tiger Sauce (I think) when I lived in Louisana. Really liked it too. We have Daves, Choula, and other sauces, but they all sem to be too overpowering on most foods.
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