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! 
May I just say: Goddamn!
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.
Keep, schmeep. My tobasco-pop never lasts long enough to go stale.
Well, at least they’ve got Talisker…
At the risk of universal scorn, it makes Hamburger Helper palatable.
Well, I’m more of a gin man myself…
Everything humans can consume.
(Anyone get the reference?)
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.
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.
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.