I guess it’s a good thing I didn’t turn 90° to the right then, or I’d never get rid of you people! 
[QUOTE=silenus]
Actually, we don’t use much Tabasco at all…
Not to mention the shelf of hot sauces I cook with regularly, which currently has…14 bottles on it. 
[/QUOTE]
May I just say: Goddamn!
[QUOTE=Cluricaun]
Pretty much everything. We go through one of the big bottles every two weeks or so between my girlfriend and I. It goes on or in damned near most of what we cook or make be it breakfast, lunch, or dinner.
I don’t even like pizza anymore if there isn’t Tabasco available, and by the way no, resturants of the world, Cholula *isn’t * the same thing. There’s nothing wrong with it (or any other hot sauce for that matter) but nothing else tastes like Tabasco does.
[/QUOTE]
I completely agree with this. It has got to the point where I check to make sure that we have Tabasco before I order the pizza, if we don’t I get Chinese instead.
I put Tabasco on a lot of stuff (polenta with Tabasco is awesome) but pizza is the one thing that HAS to have Tabasco to be complete.
[QUOTE=Lute Skywatcher]
I’ve heard that Tabasco mixed with butter and poured over popcorn helps the popcorn keep longer. No idea if that’s true or not.
[/QUOTE]
Keep, schmeep. My tobasco-pop never lasts long enough to go stale.
[QUOTE=silenus]
I guess it’s a good thing I didn’t turn 90° to the right then, or I’d never get rid of you people!
[/QUOTE]
Well, at least they’ve got Talisker…
At the risk of universal scorn, it makes Hamburger Helper palatable.
[QUOTE=silenus]
I guess it’s a good thing I didn’t turn 90° to the right then, or I’d never get rid of you people!
[/QUOTE]
Well, I’m more of a gin man myself…
Everything humans can consume.
(Anyone get the reference?)
[QUOTE=Godfrey Daniels]
This must truly be the purpose for which the Original McIlhenny’s Tabasco was designed. I like my shrimp gumbo with lots of andouille sausage chunks, too, which I guess makes it shrimp/sausage gumbo. But after being liberally doused with Tabasco, in any form, it becomes the true food of the gods.
[/QUOTE]
Karana created Tabasco sauce to go with any and all things Cajun. Karana is both wise and generous.
Crystal is good… but not nearly hot enough…
I put Tabasco™ on near-bout everything… and sliced jalepenos (but that’s another thread) It is really good on Italian food as well as the often mentioned cajun/creole food… you can’t eat a pork roast (or any pork for that matter) without it. Hot Dogs, soups, seafood, chinese food, it IS the universal condiment… I can think of very few non-dessert items that are not made better by Tabasco ™ …
the Habanero flavor is very good.
But I find that Crystal has more depth of flavor. Tabasco is a bit too vinegary for my tastes. If I want more heat, then I bump the recipe with pepper flakes or one of the many killer sauces available. But Crystal I shake on pizza, burgers, pasta, etc. If only they made mini-bottles of the stuff like Tabasco does.
I’m another one who likes to put it on all sorts of stuff. My favorite kind is the green one; I like the way it tastes.
I am from Louisiana and I have always thought that the Tabasco company was one of the most innovative and crushing companies in their own way. When I moved to New England, I was amazed that you could go into the tiniest little convenience store in Vermont and there will be bottles of Tabasco for sale between Campbells soup, Pampers, and toothbrushes. How a single hot vinegar sauce got that way is pretty amazing especially since there are so many competitors these says.
Here is mine:
Popcorn has already been mentioned but the technique wasn’t. Take hot popcorn and quickly sprinkle Tabasco over it while shaking the popcorn vigorously. Keep shaking and turning the popcorn after you stop and you should get a fairly even coating with some wet spots but those are special.
A coworker once told me he did this too once and we talked about putting it in a spray bottle for more even coverage. Actually, that would be a killer invention. Nice quality little sprayers that fit the standard Tabasco bottles. Who is in?
I like to sprinkle it on corn chips.
Tobasco was made for biscuits and sausage gravy.
[QUOTE=Tapioca Dextrin]
Never tried it myself, but I once saw tip some Tabasco over ice cream :eek: :eek:
[/QUOTE]
LOL…actually, I tried it on vanilla ice cream just last night. Too vinegary for ice cream, in my opinion.
However, I do see how “hot” and ice cream would indeed go together well.
I like to take a fat, salty, raw Apalachicola oyster and place it on a saltine cracker, top it with a big dab of fresh horseradish, drown the whole shebang in Tabasco and snarf it all in one bite. Followed with a swig of ice cold Sam Adams lager, and repeated a couple of dozen times. 
Party at Silenus’ house!
I prefer Tapatio to Tabasco, and I’ll put it on pretty much anything non-asian.
[QUOTE=madmonk28]
I completely agree with this. It has got to the point where I check to make sure that we have Tabasco before I order the pizza, if we don’t I get Chinese instead.
[/QUOTE]
When you order pizza in Japan, it comes with Tabasco packets inside the box.
Bacon.
Sausages.
Hot dogs.
Burgers.
Eggs.
Pasta.
Peanut butter.
Bananas.
Chocolate (only once).
I really like Tabasco.