Aside: Arizona Iced Tea is made brewed in New York. The founder had never been west of the Mississippi River.
And despite the vaguely Danish-sounding name, Häagen-Dazs is purely an American brand.
And Kona Brewing Company is not actually located in Hawaii, which actually was the subject of a very similar lawsuit a few years ago. I have to admit I actually did think Kona beer was brewed in Hawaii until I learned about that lawsuit, although I would say I was “harmed” by that fact.
I bought a 32oz bottle about a month ago just because it was the cheapest. I love it.
I know, it’s always like one of the cheapest at the store, and it’s great! Perfectly does the job. I also enjoy Cholula and Tapatio, of course, but I got hooked on Valentina black label because one of my friends from Merida and Cazumel (who used to own a Yucatecan restaurant here in the Chicago area) swore by the stuff.
I sauté onions in butter and Valentina to put on BBQ cheese burgers. Don’t get no better!
You really can’t compare Valentina/Tapatio/Cholula to Tabasco/Frank’s/Crystal. Completely different creatures.
BTW, Huy Fong sriracha is…ordinary. What you want is Yellowbird Blue Agave Sriracha sauce. Thank me later.
I agree. We’re just thread-drifting a bit. (I think I’ve kept them all separate in the thread, so far.)
BTW, Huy Fong sriracha is…ordinary. What you want is Yellowbird Blue Agave Sriracha sauce. Thank me later.
I’ve tried pretty much all their sauces except that one. And I’ve loved every single one of them, so I’d bet I’d like it. Their green jalapeno gets crazy use around here (probably because it’s one of the few green sauces I’ve found that I like–I mean, El Yucateco green is good, too, but when I want something a little more middle-of-the-road and not of the capsicum chinense flavor), and I really like their habanero, too.
Their hab is the only hot sauce I buy in the big bottle. I use it often enough that I’ll run dry before it starts to fade. If I’m eating anything even remotely Asian, the Blue Agave is applied liberally.
Oh, ya know, I never have tried the ghost pepper one. My brother was talking about it this past weekend and he says it’s quite great, too. I use Melinda’s ghost pepper wing sauce quite a lot, kind of like where one might normally use sriracha. It’s good on pizza, good on grilled meats, especially with some garlicky white sauce (which I make with garlic, lemon, mayo, and sour cream or yogurt, and a little bit of sugar.)
Sriracha I use when I make stirfries or tofu dishes, but don’t care for it anywhere else. It, like Texas Pete, is awful when mixed with ketchup.
Yeah, that’s what I generally put on my elotes, but I’ll occasionally try some of the ones the good stands advertise as being hotter (the best elotes stands have them all in squeeze bottles, labeled by brand and rated by relative heat). I’ve only regretted going hotter a few times, but I have dressed my elotes where I need several lager beers to cure the heat.
Nah, not really. I’m partially guilty for mentioning taqueria hot sauces, which are again their own third animal. I’ll still dress my fried chicken with any of the above, though. I wouldn’t do that with picante sauce. So, maybe they’re interchangeable enough?
I’ve mixed it with mayo to make a spicy aioli for a chicken sandwich, it’s okay that way.
Compared to the 3,750 of Tabasco, the 3,000 of Tapatio, or the 2,000 of Huy Fong Sriracha, that’s pretty darn spicy. They also make a 99,000 Scoville version if a mere 35,000 isn’t tortuous enough for you.
New York City, to be specific.
New York City?!
Totally different, but Melinda’s Thai Sweet Chili Sauce is one of my more expensive hot sauces I buy. When I get a bottle it goes fast.
Get a cone.
Oh yeah! That’s the other way I use it: it’s great mixed with mayo for sandwiches.
I would be surprised if this lawsuit goes anywhere. If it did a lot of American branding and marketing language would go topsy-turvy.
Come to think of it, that might make the European Union quite happy. They’re very annoyed that American producers can use terms like “Gruyère.”
My favorite hot sauce is Cholula. Tabasco is just vinegar and capsaicin. Blech.