This is a limited poll. Only three choices. Pick one, or pick none.
Louisiana-style hot pepper sauce is red pepper, vinegar, and salt. Which one of these three brands do you prefer?
Tabasco
Crystal by 4 lengths, followed by Louisiana. Tabasco gets out of the gate only because it is omnipresent.
Crystal the the perfect blend of Louisiana sauce: not too vinegary, just the right amount of heat.
Louisiana style. I’m used to it, I can control the flavor and heat.
Tabasco, but it’s a kitchen generic for me. I use other blends for most cooking.
I went Louisiana but to me, it is interchangeable with Crystal (and Franks).
I’ll try Crystal again soon and maybe do a taste test.
My primary use for these cayenne types are marinades for grilled chicken.
I only like Tabasco on a couple things like eggs, hashbrowns and occasionally pizza.
I don’t normally keep Tabasco in my pantry.
Tabasco for me. Crystal is too mild for my taste – but it still has its place. So in order: Tabasco, Louisiana, Crystal.
Tabasco or Louisiana depends on the food. But I can use either on what I put either on in a pinch. I keep both stocked up.
But not Crystal.
Louisiana tastes somewhat saltier than Tabasco to me. Tabasco has a more refined flavor and a bit more heat. ymmv
If limited to one, Tabasco. I can always add salt.
.
Tabasco is the platonic ideal for me for the vinegary Lousiana-style hot sauces. I’ll use Louisiana from time to time, but it’s not a necessary component of my fridge. And I’m just not a fan of Crystal. You’ll never find it in my kitchen. When I reach for these types of hot sauces, I want vinegary flavor and heat, and Crystal isn’t particularly vinegary or hot. (Not that Tabasco is particularly spicy, either, but it’s moreso than Crystal.)
Anything but Tabasco. Which is weird, because I like pretty much everything else they make.
It really depends on what you want to do with it. I’m a big fan of Crystal, because it’s a bit more vinegary than Tabasco. I don’t get the people who are saying Tabasco is more vinegary; it’s hands-down Crystal in my opinion.
That said, Tabasco is definitely hotter. Crystal isn’t all that hot. I like Crystal on oysters, for example, because it adds some heat but not so much that it overpowers the oyster, and the vinegar compliments the oyster.
Tabasco wins when I want pure heat. I don’t think it has a lot of flavor besides heat and a little bit of vinegar. I use it when I want a big heat component on something.
I’ve never had Louisiana, so I can’t comment.
Personally, I keep them both around, along with several other hot sauces. There’s no reason not to have a choice.
Louisiana, because one drop does it. It’s true. I just put a single drop on an oyster cracker and it was perfect.
Interestingly, both Crystal and Louisiana list peppers as their first ingredient; Tabasco lists vinegar first, and peppers second. But to me, Crystal tastes more vinegary. I suspect that that’s because Tabasco is hotter.
ETA: I’m a little surprised Crystal is not making a better showing.
.
I always thought Crystal and Louisiana were cheap knock off versions of Tobasco because you saw them in the restaurant table carriers with the salt and pepper. They had less heat than Tobasco so I figured they were just cheaper. I figured Tobasco was too expensive to use as a general table condiment.
Live and learn.
I find Tabasco on tables almost everywhere I go. If not already on table, within easy asking distance.
Didn’t vote. They are all equally good to me. I’ll grab what is available.
Had to vote “Tabasco,” since it’s the only one of the three I’ve tried.
I like Crystal best. It’s less vinegar-y. I do like Tabasco just fine, though. Never had Louisiana.
I have different hot sauces for different kinds of food. Louisiana-style sauces, I use for American food. As I mentioned, Tabasco is my go-to sauce. Great on eggs and hashbrowns (Boy, am I glad the SO made me get a food processor!), and in breakfast burritos. (Vegemite is also good on breakfast burritos.) Crystal is good for a change. But I use Tabasco 90% of the time. Louisiana is also good on eggs and such, but I usually use it as an ingredient instead of a condiment. Still prefer it to Crystal.