# recipe substitution question

**URL:** <https://boards.straightdope.com/t/recipe-substitution-question/433226>\
**Category:** Cafe Society\
**Created:** [January 12, 2008, 2:00am UTC](https://boards.straightdope.com/t/recipe-substitution-question/433226 "2008-01-12T02:00:41Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\
**Post date:** [January 12, 2008, 2:00am UTC](https://boards.straightdope.com/t/recipe-substitution-question/433226/1 "2008-01-12T02:00:41Z")

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I’m making some cheddar cracker-type things that were in a recent Cook’s Country magazine. The recipe calls for a tiny bit of cayenne pepper…which I left at the other kitchen I"m working at…long story. Anyhow, I want to mix this dough tonight so it can chill, and all I have in the house that is comparable is Tabasco sauce. What do you think, Dopers? Can I substitute the Tabasco, or should I just wait until tomorrow when I can get the cayenne (I’m too tired to waste gas driving a few blocks). It doesn’t HAVE to be finished tonight…but I’d like to, but only if it’ll taste good.

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**Author:** ![MLS](https://avatars.discourse-cdn.com/v4/letter/m/919ad9/32.png) [@MLS](https://boards.straightdope.com/u/MLS)\
**Post date:** [January 12, 2008, 2:10am UTC](https://boards.straightdope.com/t/recipe-substitution-question/433226/2 "2008-01-12T02:10:15Z")

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Yes. Just a drop. It’ll probably be spicier, may have a few flavor nuances, but hey, go for it.