# A hot sauce for every occasion **URL:** \ **Category:** Cafe Society\ **Created:** [July 7, 2013, 3:21pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870 "2013-07-07T15:21:51Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [July 7, 2013, 8:27pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/21 "2013-07-07T20:27:05Z")
> [@pulykamell](#): > > The part that is a pain in the ass, though, is doing it for a crowd, as I have to make it a small batch at a time as opposed to one or two large batches at once. Upside is, you get fresh hot-out-of-the-fryer wings every time. Downside is, I have to stand over the pot of oil for nearly an hour. Try the Alton Brown "[steam first" method](http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html). I’m not usually a fan of his methods, but I can vouch for this one. The steaming renders out some of the fat, making it easy to get crispy skin out of the oven without overcooking the meat. And you can do the steaming ahead of time and then just bake whatever quantity is needed. As far as hot sauce goes, I put Crystal on just about everything except Asian food, which of course gets Sriracha. Cholula is good. I have this stuff called “[Wet Fart XX Hot Sauce](http://www.niblackfoods.com/store/images/31393.jpg)” that I bought just because it made me laugh when I saw it at the store, but it’s actually _really_ good. It’s not just hot, it’s got a good, complex flavor. I’ve never really been a fan of Tabasco; it’s got an odd taste to me. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 7, 2013, 8:30pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/22 "2013-07-07T20:30:48Z")
> [@pulykamell](#): > > I don’t like flour on my wings, though. I like 'em naked… One thing I haven’t tried yet is just trying to do them in a 475-500F oven like I do my roast chicken. That gives me crispy skin, so I would think it would work for wings… Yep. That’s what I do. No need for coating, no frying. Salt, bake, toss with Frank’s, heat, eat. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 7, 2013, 8:57pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/23 "2013-07-07T20:57:27Z")
> [@DCnDC](#): > > Try the Alton Brown "[steam first" method](http://www.foodnetwork.com/recipes/good-eats/buffalo-wings-recipe/index.html). I’m not usually a fan of his methods, but I can vouch for this one. The steaming renders out some of the fat, making it easy to get crispy skin out of the oven without overcooking the meat. And you can do the steaming ahead of time and then just bake whatever quantity is needed. Oh, yeah, thanks for reminding me. I’ve always meant to try that, and it makes a lot of sense. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [July 7, 2013, 10:11pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/24 "2013-07-07T22:11:56Z")
> [@silenus](#): > > Don’t even get me started on all the things you can do with Pickapeppa. I tend to forget that Pickapeppa is considered a hot sauce… it is just so different than most. I love it though. Sometimes if a recipe calls for A1 I’ll substitute Pickapeppa instead and have never been disappointed. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 7, 2013, 10:52pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/25 "2013-07-07T22:52:52Z")
A bottle of Pickapeppa poured over a block of cream cheese and served with Triskets is a bachelor appetizer stand-by if ever invited to a potluck. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [July 7, 2013, 11:13pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/26 "2013-07-07T23:13:21Z")
> [@Joey\_P](#): > > I’m not sure why Sriracha can only be for Asian stuff. It’s the only hot sauce I keep on hand and I don’t eat any Asian food. It’s essentially just peppers and garlic. > I like it on pizza, bureks or pretty much anything that needs a little kick. You and my niece. She puts sriracha on damn near everything. I haven’t seen her putting it in her coffee but it wouldn’t surprise me. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [July 8, 2013, 1:18am UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/27 "2013-07-08T01:18:45Z")
depends. If you mean “hot sauce as a condiment,” then for asian or asian-style dishes I’ll generally use sriracha or any asian-style chili garlic sauce if I want it. Mexican or other Latin American dishes get Cholula if I think they need them. if you mean “hot sauce as an ingredient,” then I’ll use one of those stupid hot things like Dave’s Insanity Sauce. I need so little of that I don’t care what it tastes like. Most of the time I put in the right amount of peppers anyway, but if I don’t a couple of drops of Dave’s puts it where I want it to be. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [July 8, 2013, 2:23am UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/28 "2013-07-08T02:23:39Z")
> [@jz78817](#): > > I need so little of that I don’t care what it tastes like. I just don’t get this… I want my food to taste like… ummm… I don’t know… maybe… food? Sure, I’ll be happy to participate in a pissing contest with someone who wants to prove something (and I’ll probably lose), but for something I actually want to eat, I like things spicy, but not uncomfortable. ---
**Author:** ![Zjestika](https://avatars.discourse-cdn.com/v4/letter/z/8edcca/32.png) [@Zjestika](https://boards.straightdope.com/u/Zjestika)\ **Post date:** [July 8, 2013, 2:40am UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/29 "2013-07-08T02:40:39Z")
I have Franks, Cholula and Sriracha. Franks is for eggs and pizza, Cholula for Mexican and Sriracha for Asian and never, ever do I vary from that rule. I’ve tried and I don’t like to switch em up. I get Franks and Cholula at Costco in giant sizes. I am happy that this thread reminds me how much I love El Yucateco and I’m putting it on my grocery list. For Mexican food only! ---
**Author:** ![Ponch8](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ponch8/32/9883_2.png) [@Ponch8](https://boards.straightdope.com/u/Ponch8)\ **Post date:** [July 8, 2013, 1:38pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/30 "2013-07-08T13:38:49Z")
I like Tabasco, cock sauce (Sriracha), and El Yucateco. I use them pretty interchangeably, but for refried beans, El Yucateco is the only one hot enough to be worthwhile. Right now I’m also working on a bottle of Cholula. My least favorite of all time is that Tiger Sauce crap. Does anybody else have a problem with Sriracha leaking from the bottle? It seems to ooze from where the bottle joins with the cap. I’ve had about three bottles, and each one started oozing while sitting in my cabinet. I don’t plan on buying anymore unless they fix the design or if anyone has any hints on how to prevent it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 8, 2013, 2:05pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/31 "2013-07-08T14:05:13Z")
> [@Spud](#): > > I just don’t get this… I want my food to taste like… ummm… I don’t know… maybe… food? > > Sure, I’ll be happy to participate in a pissing contest with someone who wants to prove something (and I’ll probably lose), but for something I actually want to eat, I like things spicy, but not uncomfortable. Well, remember, “spicy” is relative. I don’t consider Dave’s Insanity to be “stupid hot” myself, but rather right at the very edge of where things start to get silly. (It’s the only extract sauce I actually like, and use it like a normal sauce, not as an ingredient.) But for others, it will burn their face off. You get used to the heat and get a bit numb to it. I don’t know why some people think it’s always a “pissing contest” (although, for some, it is some weird kind of machismo) because I don’t usually hold pissing contests with myself. ---
**Author:** ![elbows](https://avatars.discourse-cdn.com/v4/letter/e/b3f665/32.png) [@elbows](https://boards.straightdope.com/u/elbows)\ **Post date:** [July 8, 2013, 2:38pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/32 "2013-07-08T14:38:41Z")
Have lots of the ones already mentioned, which I use often when cooking. But for a table condiment it’s always Yeo’s Sweet Chili Sauce. I gotta have it. (Recently our favoured Asian Market closed up, and briefly I was unable to find it in the places I had anticipated. I grew quite anxious, as I went through three bottles in my pantry quite quickly. When this all coincided with Pomelos also suddenly disappearing from the shelves, I told hubby that perhaps I had angered the Gods somehow! But then, I discovered a new source and all is right with the world again! It was a frightening time though!) ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [July 8, 2013, 2:45pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/33 "2013-07-08T14:45:26Z")
> [@pulykamell](#): > > Well, remember, “spicy” is relative. I don’t consider Dave’s Insanity to be “stupid hot” myself, but rather right at the very edge of where things start to get silly. (It’s the only extract sauce I actually like, and use it like a normal sauce, not as an ingredient.) But for others, it will burn their face off. You get used to the heat and get a bit numb to it. I don’t know why some people think it’s always a “pissing contest” (although, for some, it is some weird kind of machismo) because I don’t usually hold pissing contests with myself. But read what I quoted… “I don’t care what it tastes like” That is what I don’t understand. It sounded clear to me that they were just going for the shock value. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [July 8, 2013, 3:06pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/34 "2013-07-08T15:06:45Z")
> [@Spud](#): > > But read what I quoted… > > “I don’t care what it tastes like” > > That is what I don’t understand. It sounded clear to me that they were just going for the shock value. I think he’s looking to add some heat to a dish, not necessarily shock value. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [July 8, 2013, 3:13pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/35 "2013-07-08T15:13:55Z")
> [@Labrador\_Deceiver](#): > > I think he’s looking to add some heat to a dish, not necessarily shock value. I guess I misunderstood… I thought he was saying he would add heat at the expense of ruining the taste of the dish. (I’ve known some people like this). ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [July 8, 2013, 3:17pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/36 "2013-07-08T15:17:25Z")
> [@Spud](#): > > But read what I quoted… > > “I don’t care what it tastes like” > > That is what I don’t understand. It sounded clear to me that they were just going for the shock value. :rolleyes: I USE IT TO ADJUST THE HEAT LEVEL OF THE DISH I’M MAKING. I DON’T CARE WHAT THE SAUCE TASTES LIKE BECAUSE I’M ONLY USING A COUPLE OF DROPS AT THE MOST AND IT WON’T AFFECT THE FLAVOR OF THE DISH. Is that clear enough? ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [July 8, 2013, 3:46pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/37 "2013-07-08T15:46:29Z")
> [@jz78817](#): > > :rolleyes: > > I USE IT TO ADJUST THE HEAT LEVEL OF THE DISH I’M MAKING. I DON’T CARE WHAT THE SAUCE TASTES LIKE BECAUSE I’M ONLY USING A COUPLE OF DROPS AT THE MOST AND IT WON’T AFFECT THE FLAVOR OF THE DISH. > > Is that clear enough? Chill dude… I already said I misunderstood. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 8, 2013, 4:46pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/38 "2013-07-08T16:46:49Z")
Chill? In a _hot sauce_ thread? ---
**Author:** ![lost4life](https://avatars.discourse-cdn.com/v4/letter/l/c4cdca/32.png) [@lost4life](https://boards.straightdope.com/u/lost4life)\ **Post date:** [July 8, 2013, 5:11pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/39 "2013-07-08T17:11:17Z")
> [@pulykamell](#): > > …General Mexican hot sauce: Valentina… It’s a 50-50 split in our house between Sriracha and Valentina. I like the kick Sriracha gives, but I like the flavor Valentina adds more. The Valentina Hot is the front runner this month. ---
**Author:** ![sylmar](https://avatars.discourse-cdn.com/v4/letter/s/b782af/32.png) [@sylmar](https://boards.straightdope.com/u/sylmar)\ **Post date:** [July 8, 2013, 5:26pm UTC](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870/40 "2013-07-08T17:26:58Z")
Wow Wow Sauce sounded promising. Now if I could just find a purveyor… [Previous page](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870.md?page=1) [Next page](https://boards.straightdope.com/t/a-hot-sauce-for-every-occasion/662870.md?page=3)