I wouldn’t salsa-up anything I might smoke. But Tobasco helps some beers, same as a few drops of anise.
Let’s see:
None of my roman or medieval recipes, that’s for sure. All it would do is render them inauthentic. Not happening.
I can’t see it adding anything to most French cooking, either. I certainly don’t see it complementing an onion soup or a cassoulet.
And for some reason, the idea of hot sauce anywhere near my mushrooms makes me very angry. The flavours of some sauteed morels or porcini would not be enhanced. At all.
I can’t imagine it would add anything to a single-malt Scotch.
Salt, garlic, vinegar etc sure won’t help any. But straight capsicum? Maybe steep a very few raw Habañero seeds in a sacrificial bottle until June. But beware hot Scotch buns.
::Shudder:: No. Just, no. I’m with puzzlegal; I completely fail to see the pleasure you maroons take in incinerating your taste buds.
My taste buds were shot off in the war. I can take anything. Except beets and succotash. Well, maybe if they’re doused with jalapeños and tequila. Sufficient spice conquers all.
Hot sauce could only improve Laphroaig.