Hot sauce is popular on oysters, I wonder if snails are all that different.
I have not read the other thread in question but I put a couple dashes of Tabasco in my NECC all the time. It’s nowhere near the heat of, say, a New Mexican taco but it adds a dimension I like.
Because I’m not from New England?
The only thing that probably wouldn’t benefit from hot sauce is lemonade.
Can’t imagine anything that wouldn’t be improved by horseradish.
note: store-bought ground horseradish should only contain horseradish, vinegar and salt. Adulteration with anything else must be severely punished.
Who among you has tried sweet hot sauce? I think if you have, the majority will agree that such sauces have a place on desserts like cheesecake, ice cream, chocolate, etc. Said sweet hot sauce is NOT salty, not tomato-based, but rather is a fruit-flavored sugar syrup with a touch of capsaicin added. The Toad Sweat line ranged from a heat rating of about “1” for its lemon vanilla, up to perhaps “7” for its key lime syrup, with the cranberry variety and orange-chocolate variety being somewhere in between.
I agree some foods should not have their flavor detracted/diluted by hot sauces. Great steaks should not be demeaned by blue cheese topping, nor A-1, nor a hot sauce, IMHO. Nor should some fish dishes. But I do loves me Tuna Sashimi with hot chili oil on it!
I am out of lemons at the moment but I do have some lime juice. So I just now made some limeade with hot sauce (Kroger brand equivalent of Tabasco). It is really quite good. I will be making more of it in the future. Thanks for the inspiration.
Liver and onions… wouldn’t waste a drop of any hot sauce on it.
Beet horseradish makes the consumption of gefilte fish considerably more amusing.
Yeah, but much of that zing is really due to the vinegar rather than capsaicin.
I imagine vanilla or tapioca pudding with a big slug of Sriracha over the top would be nauseating.
Most hot sauces don’t have any tomato in them. The most commonly mentioned ones in this thread certainly don’t.
Good point. Actually, now that I think about it, I can’t think of any hot sauce I have that is tomato based. I just checked – I have 17 different hot sauces in the fridge. Not a single one even has tomato in it.
I like sriracha but it has a sugary quality that limits what I put it on. I generally don’t put it on Latin hot foods like tex-mex dishes because I think Latin-style hot sauces go better with those.
Yeah, sriracha doesn’t taste right on Mexican or Tex-Mex food at all to me. I used to enjoy sriracha, but now, I only very rarely use it. There’s a bottle of Huy Fong n my fridge, but it’s been there for the better part of a year now and is only maybe 1/4 used. (I have about 20 hot sauces). I even have a Thai brand, Sriraja Panich, and that’s not faring any better. Both are a bit too sweet for my tastes, and the Huy Fong has a kind of garlic powder taste to it that I’m not very fond of. That said, mixed with mayo, it does okay.
In college I was a spice wimp. My roommate put Tabasco on everything. We made fun of him when he turned his Kraft Mac & Cheese red with it, but he didn’t mind. When he slooshed it into his hot cocoa, though, even he thought that was a bridge too far.
Chilli hot chocolate is a thing, of course–but Tabasco hot cocoa isn’t.
I’m not generally a fan of chillis in desserts. Glad others like 'em, but they’re not for me.
The thought of Laphroaig with hot sauce makes my skin crawl.:eek::eek::eek:
I had a Mexican chocolate ice cream once that was fantastic. Just the right balance of heat and sweet.
Fresh oysters and any other food whose taste is delicate.
Really?!??!!?? :eek:
I don’t think I’ve ever been to an oyster place, from the lowliest back-bayou shack to the fanciest seafood palace, where one was not offered hot toppings for oysters, be it horseradish or capsaicin based sauces, particularly tabasco, and the tabasco green. I frankly can’t imagine consuming a fresh oyster without such an enhancement (and I’ve eaten thousands of fresh oysters).
To each their own . . .
The tip of your dick before you blow? 
For one thing, fresh oysters have a very delicate flavor while hot sauce tends to overpower any original taste. Second, they don’t really complement each other. Putting a strong enhancement in my opinion is generally for those too squeemish to taste the actual natural taste (because they haven’t really tried it?) or those who simply don’t like the taste of fresh oysters. Peace out.