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Honey Badger
 
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Join Date: Oct 2001
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I used to always keep a bottle of Tiger sauce or Chipotle tabasco when I was deployed. I haven't had either in a while. Probably used them too much. I think I'll check the store next time I go for some more.

Sriracha is good also, I tend to like sweeter hot sauces.

Old 12-19-2016, 04:11 PM
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Bought these for a BBQ. Not bad

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Old 12-19-2016, 04:15 PM
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canna change law physics
 
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Franks
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Old 12-19-2016, 04:26 PM
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Franks = Firebum
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Old 12-19-2016, 04:31 PM
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Cholula for tacos etc

HP sauce all over my cooked breakfast. It's one of the items I have Mom bring over from England when she visits.
Old 12-19-2016, 04:51 PM
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Crystal, like the NOLA folks. Its not really hot, just some flavor kick.

Tropical Pepper Co Scotch Bonnet.

Sriracha on eggs.

Tabasco in Jambalya, Gumbo and Bloody Marys.
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Old 12-19-2016, 04:52 PM
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canna change law physics
 
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Quote:
Originally Posted by sc_rufctr View Post
Franks = Firebum
Really? Franks is more mild than Tabasco.

And Crystal is pretty good.
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Last edited by red-beard; 12-19-2016 at 05:14 PM..
Old 12-19-2016, 05:12 PM
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Impossible to have just one...







Old 12-19-2016, 05:17 PM
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Quote:
Originally Posted by red-beard View Post
Really? Franks is more mild than Tabasco.

And Crystal is pretty good.
Maybe it's just me but I had some at a BBQ recently. Certainly knew about it the next morning.
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Old 12-19-2016, 05:27 PM
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For my home-made frozen burritos or costco burrito bowls when the avocados aren't perfect.
Apply with Daisy sour cream, fresh maters, and a little lettuce.
Old 12-19-2016, 05:47 PM
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Quote:
Originally Posted by peteremsley View Post
HP or Fruity? Fruity myself - the dogs bollocks (not sure either constitute 'hot' sauce though)
Regular original HP - you're right though it's not hot. But I do love it 😍
Old 12-19-2016, 05:55 PM
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Use Chipotle Tabasco most of the time, but also keep Tapatio, Sriracha and Franks around too.
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Old 12-19-2016, 06:03 PM
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From Costa Rica...damn good.


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Old 12-19-2016, 06:07 PM
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Rusnak's suggestion looks great. My favorite ever was a botttle of guasacaca that came with us from Venezuela in the early 80s. Finished that and I'll never have it again. I've tried to make it myself with no luck. My favorites are a local brand whose name I'm forgetting.
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Old 12-19-2016, 08:09 PM
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Depends on the application.

Bloody Mary - horseradish and tons of tabasco
Food - Jalapeno's diced and mixed in. Close friends, we toss in a couple habaneros.

Our local Thai place has a heat scale 0-10. It took us a couple years but we're now ordering 10 for curry and 8 for noodles. Damn hot but so satisfying.

I am from European decent, but was raised in SoCal. Love me some spicy food.

Last edited by JavaBrewer; 12-19-2016 at 08:19 PM..
Old 12-19-2016, 08:17 PM
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We typically forgo salsa for fresh peppers cut/diced for inclusion.

Old 12-19-2016, 08:23 PM
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canna change law physics
 
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Quote:
Originally Posted by sc_rufctr View Post
Maybe it's just me but I had some at a BBQ recently. Certainly knew about it the next morning.
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The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
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Old 12-19-2016, 08:35 PM
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For poultry and Mexican: Valentina's.
Korean: GoChuJong
Anything Cajun or Chili: Tobasco
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Old 12-19-2016, 09:28 PM
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Pico Pica Hot Sauce.
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Old 12-19-2016, 09:35 PM
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Old 12-20-2016, 04:21 AM
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