Tabasco original is a bit too vinegary for my taste.
Tabasco jalapeno (the green stuff), and Tabasco chipotle go on eggs, cheese, sausage, english muffins, with vegemite, marmite, bovril, tomato juice, v-8, chicken sandwiches, roast beef sandwiches, soups, stews, chowders, and on occasion bolognese spaghetti sauce. Also baked beans, Mac and cheese, and just about anything else except for dessert items. On those I use Toad Sweat dessert hot sauces.
Tabasco habanero goes with black beans cuban style, and also Crabcakes prepared in the Maryland style. And I really haven’t found a place for Tabasco garlic flavored yet.
Oh, and if I’m in the mood for something a bit hotter than tabasco, I usually use endorphin rush, sriricha, or one of Blair’s lesser efforts.
Oh, and nearly 90% of ‘mexican’ food.