I’m in, but you get to handle the first lawsuit from the fat lady in Des Moines who accidentally sprays it in her eyes. 
I think that out of all the people in the world who have collectable plates with unicorns on them, Silenus has the most bottles of single malt.
I, too, put tabasco on everything. Things that are NEVER without it are pizza, sandwiches, french fries, eggs.
I love it with “creamy” things, like clam chowder (as someone else mentioned), potato salad, chicken salad – things with mayo.
OK, even the wife thinks this was funny. 
It’s a stained-glass window hanger!
Cherry2000, go find yourself some Toad Sweat. (See Qadgop’s previous post on the subject.)
Many years ago, while spending a week in LA for a convention, I had to grab a quick breakfast at the hotel’s restaurant. I ordered some scrambled eggs and some sourdough toast. On a whim, I added some tabasco… and Oh My Og, it was good. It’s now my favorite breakfast- scrambled eggs with tabasco, over sourdough toast. Yum. Something about the sourdough really balances the egg/tabasco flavor.
I like mixing tobasco and ranch dressing together as dip for tortilla chips. Damn that’s good.
For all the pizza with tabasco lovers: Try adding sour cream as well. It’s really good.
That’s always been a prerequiste when we’re talking taco pizza, but I’ve never heard of such a thing on regular pizza. Have to give that a shot.
Crystal’s your wife, I take it?
hey, watch it, that’s his wife you’re talking about!
Okay, this is getting to be TMI.
Me, I mostly eat it mixed with ketchup as a french-fry dip. I’m not a big fry fan otherwise, but this is delicious!
Daniel
'kay, all of you going on about tabasco got me jonesing for gumbo, so I went out at lunch today and had a bowlful. The local joint doesn’t make the world’s best gumbo, but it’s decent, and it supported the tabasco sauce just fine. Yum! My lips are still aglow. The cafe had some of the habanero tabasco mentioned above, and that was good, too. I notice it’s a bit sweeter and less vinegary than original recipe tabasco sauce.
Personally I put it on the self, way behind all the hot sauce that is so much better.
Does it tingle?
(bolding mine)
Do you mean “Sriracha”? I find Sriracha (or “Rooster Sauce”) to be too mild and too sugary, and in fact mix it with Tobasco to up the heat and lower the sweetness.
I’ve never really liked the taste of Tobasco but would use it in a recipe if called for. I prefer Frank’s Original on:
-eggs (Tobasco makes them bitter)
-bar pizzas (Red Barons?)
-gumbo soup
-wings
-raw oysters (Tobasco works here)
-beer (with tomato juice and pepper) (Tobasco works here)
Can’t think of anything else at the momemt.
Tabasco is the best on eggs and hashbrowns. It is almost the perfect combination.
Can’t eat eggs but I agree with you about Tabasco and hashbrowns (especially if the hashbrowns have sausage gravy on them).
Also, for me a BLT without Tabasco is unthinkable.
You guys are my kind of people. Been using the Garlic one a lot lately. Has the same flavor as the original but with garlic added. The other flavors are all good too (especially Chipotle), but nothing beats the original.
It’s a neccessity for:
- Tomato-based pasta sauces
- Eggs
- Potatoes (Hash browns, french fries, “skillet” potatoes, etc)
- Greens (Spinach, Turnip greens, mustard greens) mmmm, mmmm, mmmm
- Hot Dogs. The Quick Trip convenience stores here have FREE individual “ketchup type” packages of Tobasco with the hot dog condiments. Genius.
- Beans. (Pintos and Tobasco are AWESOME)
- Ketchup or Mustard “Enhancing”. In fact it will jazz up any other condiment, especially vinegar based ones. I add it to Kraft Balsamic Vinegrette as a pizza
dipping sauce. - Biscuits and Gravy
For sauces and such, I will often also add a DROP (or two) of Dave’s Gourmet Insanity Sauce for heat. Won’t alter the flavor of a dish (that’s for the Tobasco) but adds pure heat. Good stuff.
Tobasco also has a Steak Sauce!!! I found it recently at a LIQUOR STORE in Florida! Weird place for it. It’s an “A-1 type” sauce. Little sweeter I think, with a hint of tobasco. But similiar to A-1. Its good, but doesn’t wow me.
I’m glad to see that I’m not the only one who likes it on potatoes.
When I was a kid, my family thought I was strange for putting Worcestershire sauce on potatoes. I probably was, but it was good.
Tobasco is better, though. Especially when the 'taters are half crispy and half tender/mushy.
I like the Spam that has built in Tabasco sauce. Every once in a while I make up a lunch of toasted sandwiches using a tin of the stuff and a couple of tomatoes. Nice and fiery.
Actually, while I have the utmost respect for McIlhenny and I used Tabasco on my egg sandwich this very morning, my favorite additive for egg sandwiches (which I deploy on weekday mornings at the office) is Blair’s Mega Death. It’s not the hottest Blair’s but it’s the tastiest by far. Little bit sweet, ever so slightly vinegar-tart, warm roasty chile flavor and HELLO ENDORPHINS a nonapologetic kick in the tongue with a blast of hi-performance Scovilles. (The guy makes them from the Habañero seed pods, a little molasses, some whole habañeros, touch of vinegar, and some other stuff).
Every now and then I have some coworker come up and comment on the lurid bottle with the skull. So I have them open it and sniff. Then, they having opened the bottle and therefore touched the bottle cap, I have them lick their fingers. I’m mean that way
Tabasco brand sauce has limited uses for me. Too vinegary for most things. I’m accustomed to it with breakfast dishes with eggs, potatoes, corned beef hash, etc. Also a must with clam chowder. I do like a bloody mary mix with tabasco brand sauce. That’s mostly it.
There are so many sauces available that fit their foods better. Sriracha for Asian. Tapatio for Mexican. Frank’s for Buffalo Wings.
McIlhenny’s Chipotle sauce however, is good on lots of things.