My wife goes through a large, 28 oz bottle of Sriracha sauce every few weeks. Seriously. Hot sauce goes on everything. Not so much for me. I don’t like the flavor. The heat’s fine.
Indian food. The vindaloo from here is so hot, it doesn’t need any help.
I don’t care for Sriracha either. I like plenty of hot sauces and salsas, jus Sriracha has something that turns me off.
Not bad but I prefer a dash of curry powder.
Escargot.
Yes. Garlic, salt , black pepper- all in moderation.
My taste buds were shot off in the war so I have no exclusions. Hot-up everything except pet food.
I detest salt on sweet fruits such as apples and melons. Hot sauces are salty. One day I watched a co-worker douse a big slice of watermelon with Texas Pete. Yuck. Salt on watermelon is like tattoos on pretty women- one does not paint a pearl!
I’ve never tried it, but my guess is hot sauce wouldn’t go well with foods that tend to be a combination of sweet and sour. Fruits like blackberries and strawberries. Candies with a sour component like sweet tarts and skittles. Those things would probably not go well with hot sauce.
lol this argument reminds me of the bulk candy boutique the mall used to have when the new girl poured the extra hot “hot tamales” in the normal mike and ikes bin and mixed them together … they had to put a warning sign up…
But I live in so cal and I’ve found there’s nothing that someone somewhere won’t put hot sauce ( and the most popular it the brand with the guy in a yellow outfit and big hat)
Pretty much any whiskey, if you’re drinking it neat, or on the rocks. Drinks like gin-and-tonic, or vodka-and-tonic, or rum-and-Coke. Except for anything involving tomato juice, I cannot see it helping various cocktails that use a lot of fruit and/or fruit juices–daiquiris, margaritas, pina coladas, and the like, either.
For me, not on any sweet/confection desert food. Cakes, pies, pancakes, waffles, puddings, etc.
I also don’t see it on my sweet potatoes or glazed carrots, nor my sautéed green beans. Most fruits, I wouldn’t hot sauce; I cannot, at this moment, think of any fruit that I would hot sauce.
Many things. I like spice and heat. Everything doesn’t need heat or be very spicy.
I don’t use it on sweets or dishes that are meant to be simple or “pure” tasting, like the carrots or beans you mention. In terms of fruit, I can’t say I’ve ever used hot sauce on fruit, but I have often used fruit in my hot sauces. And I have used tajin (a mix of powdered chiles, lime, and salt) on my fruits before – it’s a common Mexican seasoning for all sorts of fruits, particularly mango, melons, papaya, oranges.
Because they are mild and soothing dishes?
My vision is quite frankly not great, and in the morning a little worse. I have more than once grabbed a glass jar of cinnamon to put on my hot breakfast gruel and had it turn out to be cayenne pepper. The color is markedly similar. It’s really not terrible, and I do eat it when that happens, but I’d never do it on purpose.
It ain’t a goor-may tuna melt. I put two lightly toasted slices of a soft sandwich bread, like Pep Farm Italian, in a 375 oven. On one you put 2-3 slices of deli-cut cheese of your preference. On the other mound the tuna salad:
1 can albacore white tuna
1-2 tblsp mayo
1 tsp Dijon mustard
1 tsp balsamic vinegar
2 tsp minced dill pickle
Dash of salt.
Bake for seven minutes, until cheese has melted and the tuna hot through. Slap together and serve with a fork to retrieve any salad that gooshes out.
“Les madeleines.”
—M. Proust
Anything you want to feed me. Please, please, no surprise hot sauce.
Devil worshippers, all of you.
I only make savory oatmeal, rather than that sugary crap. I add some thyme to the cooking water, and when the oatmeal is done, crumble some bacon on it and add a fried egg on top. Hot sauce would be perfectly fine with it.