Hot

Yeah, average life span in good health low 90s. A few, high 90s.

toot said:

the troupes in AFGANISTAN when in a combat situation lasting more than a day will carry little packets from the PX of TABASCO SAUCE and rub it into there eyes to keep from nodding off and getting over run.

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My nephew just took the pills they had to stay awake. (methamphetamines)

I used and still use Tobasco, both red or green, but I find the flavor kind of "one dimensional". It's one way to choke down a first generation MRE, and the Brits traded quite handsomely for the stuff as all they had was curry powder.

Cholula and Sriracha I find have more than just peppers in them.

I sometimes make pepper relish for gifts. I grow my own cayenne, and Thai "ornamental chili" peppers, as well as habaneros...they all get vine ripened, so I have to decide if I'm going to give this relish for Thanksgiving or Christmas the April, prior. The Habaneros get fire roasted, and all of that gets put into a puree with some salt and vinegar, fresh garlic, and a tiny bit of sugar. This then gets "canned" in very small jam jars. So the people that I know that like it always want more, so I guess it's good (NOT that I can taste test it or anything)

My wife gets a big kick out of "pepper relish day" as I have to wear special goggles and a painting mask with filter or the stuff will kick my backside, and send me to the urgent care. She says I look like I'm handling plutonium or doing research on ebola or some such....

LD

Loyalist Dave, I too find Tabasco to be mostly heat without much flavor. There are a number of hot sauces I prefer including plain old Louisiana Hot sauce.

For me, Tobasco is mostly flavor and not much heat.
Louisiana mostly just tastes like salty vinegar.

I like Frank's for flavor but not enough heat. Sriracha, Choula and Tabasco not in any order. With me it depends on the day, my mood and the food.

Not a big fan of heat anymore. Used to be but the guts no longer allow. Frank’s Original suits me just fine...
Walk

Frank's is great mixed with melted butter to make hot wing sauce.

Tabasco is very one dimensional with a nasty bite, I think the heat is more from acid burn than capsaicin. From my understanding it is made by lacto-fermentation and then distilled vinegar is added at packaging.

Tobasco is far and away my favorite sauce. Has been since about age 7.
It isn't hot, but has a wonderful flavor.

We got stuck on Bad Ass, and dumb Ass sauces 20 years ago. Yes, that is their true names.

About a dozen years ago, a buddy of mine had his hot sauces custom made at the Nashville Spice Shop in Nashville, Indiana. He would tell them what he wanted as far as flavor and heat and they would begin mixing. They would have him taste it as they proceed to get it just the way he wanted it. I'm sure other parts of the country have similar locations.

There are tonnes'f people making hot sauces at home, and plenty of searchable recipes. Enter key words like "smokey". Start with a small batch, and adjust.

Franks extra hot, followed by Cholula.
For breakfast - Cornbread browned in a pan with butter. Serve with my honey, infused with chopped habanero.

Ames said:

Franks extra hot, followed by Cholula.
For breakfast - Cornbread browned in a pan with butter. Serve with my honey, infused with chopped habanero.

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I like Frank's for flavor but it was not hot enough. I guess I'm going to have to find Frank's Extra Hot and give it a try. Thanks for mentioning it.

I enjoy Crystal, a Cayenne based, Louisiana made hot sauce, for general use, and go through quite a lot of it. Not as hot as Tabasco, which uses the Tabasco pepper instead of the Cayenne, and not as vinegary as Louisiana brand, which is my preferred alternate to Crystal.

For south of the border dishes, I prefer Tapatio, as to me, the Cayenne based "Louisiana" style hot sauces do not lend themselves as well to Mexican cuisine, and the additional flavor of a Mexican style hot sauce does it more justice.

I agree with TNGhost. Just depends on the cuisine.

Fermenting ones own mixture is the best, Sriracha is an easy one to do, do batches from the peppers I grow, you can use whatever variety you want. Full of flavor and stable when properly done. Lots of instructions on the net for that.
"Desert" ones are nice, love my Blueberry Hot sauce on Pancakes etc..