sriracha is very hyped, but it's still delicious. it's not good with every cuisine but it's good with a lot.
tabasco? that shits for amateurs.
sriracha is very hyped, but it's still delicious. it's not good with every cuisine but it's good with a lot.
tabasco? that shits for amateurs.
I'll take Tabasco over Sriracha for everything except pho. The only thing bad about Tabasco is the high price. It's way too expensive for what you get which is why I never buy it.
I find it in plenty of online recipes to make asian food, but it doesn't exist here. I guess I'm gonna substitute with hot pepper and fresh garlic...
I specifically look for "fake" asian food recipes because the real asian food recipes start including a bunch of stuff like rice wine vinegar, sesame oil, oyster sauce and weird korean stuff, which only makes the situation worse lolif it's in any recipe to make asian food, then you need to start finding new recipes, haha.
Tabasco is OK, but that's amateur city, folks. If you want a cayenne sauce, then you need Texas Pete, my friends.
After that...any thing that El Yucateco makes. Those are some fine, fine habanero sauces. Also, Marie Sharps--especially the orange and grapefruit sauces. Those things are fantastic for any breakfast food.
ketchup that is not ketchup, but it's ketchup? AND it tastes BETTER than Heinz ketchup?Vietnamese/American ketchup?
You're thinking of Franks. Tabasco is peppers, vinegar and salt. Nothing else. It's the benchmark for Louisiana style hot sauce, and the hottest of the commonly available sauces.ps fuck tabasco, vinegar with red food coloring isn't hot sauce.
i have a few favourite chili sauces, which one i use depends on what the base flavour is.
for chinese dumplings / wanton / potstickers i used Fu Chi
they make quite a few different ones, mostly black beans + chili, which is kinda meh.
for dishes like crispy beef i use instead any variation of this:
the chili flakes are crispy while the FU CHI has them soft, but this sauce (no idea what the name is, but that photo of the ugly guy in the front is always there) adds some weird spice i haven't figured out yet, so the sauce is very flavourful.
for rotisserie chicken i always use Encona (classic)
and never one of the new ones like Mango, because those suck ass. but if you got roast chicken, this one just owns.
the only time i use tabasco, is when im making pink sauce for prawns. otherwise, it's just feeble and useless.
also, im not above making my own chili sauce, with scotch bonnets (Habanero family) and/or .. whatever the Jalapeno family is called locally.
for cooking asian food, or for long-cooking tomato dishes, i like to add the chinese dried chilies, these:
and for italian dishes, we use exclusively dried birds eye
also lately i've been getting very much into spanish-southamerican chili. Ancho / chipotle, i love the smoky flavour but can never tell how much spicy im putting into the dish, and it generally winds up being not enough.
Tabasco is OK, but that's amateur city, folks. If you want a cayenne sauce, then you need Texas Pete, my friends.
After that...any thing that El Yucateco makes. Those are some fine, fine habanero sauces. Also, Marie Sharps--especially the orange and grapefruit sauces. Those things are fantastic for any breakfast food.
I buy Texas Pete because I can't afford Tabasco. To me, it's all the same water down vinegar sauce I have to sprinkle on by the tablespoon. Crystal and Louisiana is the same to me as well. The reason not to buy Tabasco is because of the inflated price, not because of taste.
no offense (what you like is what you like) but i think cholula and picapeppa sauce are both garbage.
i actually liked sriracha, but i found that the satisfaction you get on day 1 is very different than the one you get on day 10. the surprise (which is due, i suspect, mostly from the raw garlic juice bite) wears off quite fast and you wind up choking whatever food you eat with the sauce.