mighty fine on the eggs.
Posted by fiazko (Member # 5812) on :
Once upon a time, a friend of mine was asleep on my couch. I put Tabasco on his lips. He was not amused. The end.
Posted by imogen (Member # 5485) on :
I use it to make my own buffalo wings, because you can't get proper hot sauce in Australia.
I'm thinking of getting Tony's sister to send it over, to see if I approximate the real thing.
Tobasco is also great in bloody mary oyster shots. And in freshly squeezed tomato, carrot and celery juice (with lots of cracked black pepper and freshly ground salt).
Posted by Valentine014 (Member # 5981) on :
The stuff goes great in chicken noodle soup, am I the only one who thinks that?
Posted by Primal Curve (Member # 3587) on :
<shivers> Vegemite.
Posted by imogen (Member # 5485) on :
Tabasco and vegemite??
Heh, even to the Aussie who likes vegemite, that sounds absolutely disgusting.
Posted by Shan (Member # 4550) on :
Its not good for a darn thing except causing nausea.
*Blech*
Posted by Dagonee (Member # 5818) on :
Absolutely everything!
Posted by Bob_Scopatz (Member # 1227) on :
Tabasco is okay, but Bat's Brew is better by far.
Posted by beatnix19 (Member # 5836) on :
Skyline chili, Oyster crackers, lots of cheese and all topped with tobasco. mmm...
Posted by docmagik (Member # 1131) on :
Yes, it is good in chicken soup.
It's actually really, really good in Campbell's chicken and dumpling soup.
And in tomato soup.
Posted by aspectre (Member # 2222) on :
Spinkled on top of spaghetti&sauce. But Tabasco has become wimpier over time: nowadays it's more like the milder LouisianaHotSauce.
[ March 11, 2004, 09:30 AM: Message edited by: aspectre ]
Posted by Dagonee (Member # 5818) on :
quote:Skyline chili, Oyster crackers, lots of cheese and all topped with tobasco. mmm...
Mmmmmm...The only thing I miss about my fiance moving here to Virginia is that now I have no excuse to go to Cincinnati to get Skyline Chili. Hard Times is a poor substitute.
quote:Spinkled on top of spaghetti&sauce. But Tabasco has become wimpier over time: nowadays it's more like the milder LouisianaHotSauce.
Are you sure repeated Tobasco use hasn't merely seared the top layer of your tounge, rendering it impervious to the heat?
Dagonee
Posted by docmagik (Member # 1131) on :
I think the little bottle is stronger than the big bottle. I don't know if that's just psychosomatic, but it seems like I have to use more out of the big bottle.
Posted by Ghost of Xavier (Member # 2852) on :
Resistence to spicy food is really just your taste buds being too damaged to taste them as much as they used to. I would hate to have a large tolerance, for what it would mean about my sense of taste.
Posted by aspectre (Member # 2222) on :
Nope, fresh peppers affect me the same way as before. You just don't know how ear-sweatingly brow-beadingly HOT Tabasco used to be. Four or five small drops on a plate-covering mound of spaghetti would keep you sweating for the entire meal.
[ March 11, 2004, 12:33 PM: Message edited by: aspectre ]
Posted by Sopwith (Member # 4640) on :
The good old days of Tobasco sauce, when a lil dab would do ya.
The current Tabasco sauce is so much milder that I use it in cooking more for the sweet hints than for the heat.
Posted by Dan_raven (Member # 3383) on :
Woman in my office puts it on toasted bagels every morning.
Posted by mr_porteiro_head (Member # 4644) on :
quote: Resistence to spicy food is really just your taste buds being too damaged to taste them as much as they used to.
I have wondered if this is true. Does anybody know this for a fact, and can point me towards evidence I can read myself?
Posted by Zalmoxis (Member # 2327) on :
I still have to put Tabasco in my tomato soup (and have grilled cheese sandwiches with it), but for most other purposes, including eggs and quesadillas, I've switched to Cholula.
Posted by Teshi (Member # 5024) on :
You know what's good with eggs? Chili powder.
hmmm.
Posted by Da_Goat (Member # 5529) on :
I think Louisiana hot sauce also tastes better, in addition to being spicier.
But both are great for chili.
Posted by Wussy Actor (Member # 5937) on :
A shot of tequila with lime juice and tabasco is tasty. We call em prairie fires. It’s the only way I can stomach tequila.
Posted by Dagonee (Member # 5818) on :
WA, have you tried sangrita (not sangria) with tequila. It's a spicy citrus chaser - very good.
Posted by docmagik (Member # 1131) on :
I'm too lazy to look up links and stuff, but basically, yes, if your taste buds are damaged you can't taste food any more unless it's really, really spicy.
Notice that it wasn't said that spicy foods DID the damage. The effects of capsaicin--the stuff that makes chiles hot--can damage taste buds, but the damage is usually temporary.
(My wife knows this first hand. She LOVES spicy foods, more so than anybody I've ever met (and I lived in Brazil) and my brother made her the hottest, spiciest chicken he could possibly make. She lost her sense of taste for several days.)
Other things, however, can damage your taste buds permanently. Burns, smoking, stuff like that.
Doc
(Oh, and yeah, I know they've done tests where they did damage taste buds permanently using capsaicin, but that was at levels way, way beyond what you would injest. If my wife can't do it . . . )
Posted by Zalmoxis (Member # 2327) on :
So no other Cholula fans among Jatraqueros/as?
Posted by fallow (Member # 6268) on :
I dig the hot sauce., but not like some people I've known.
There was a restaurant where I lived that would feature a monthly hot-sauce tasting "contest". Lots of beef-eaters, lots of mexicans, lotta fans of Indian dishes. But it was always the vegetarians who came out on top? is this a trend?
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