When I went to lunch, I tried just that. I love Tabasco sauce and I do not think it is spicy. The pain in my throat went away immediately. I still feel sick, but I feel so much better. It has been 5 hours, and my throat still feels the relief.
So besides being one of the tastiest sauces, Tabasco sauce is one heck of a soar throat medicine!!!
TABASCO SAUCE
EDIT: changed "relives" to "relieves." That changes my meaning a little. Posted by maui babe (Member # 1894) on :
I've often used spicy foods as medicine, although never for a sore throat. Nothing clears a chest cold better than chile rellenos, green chile stew or just some hot salsa with chips.
I've never been all that keen on red Tabasco Sauce, but I love the green kind and we buy Frank's Louisiana Red Hot Sauce by the case. MMMMmmmm. Good stuff that.
Posted by breyerchic04 (Member # 6423) on :
Tabasco isn't as hot as Frank's. I use real horseradish (or wasabi, whichever's closer) for a chest cold, I can't get rid of sore throats without honey, I may try hot sauce sometime though.
Posted by Swampjedi (Member # 7374) on :
I've used hot sauce for a "boost" in the morning or before a test.
I was eight, cut me a break! Posted by Artemisia Tridentata (Member # 8746) on :
Yeah for Frank's. Real Southern Gentlemen use that or "blue" Crystal. Tabasco is for tourists.
Posted by Storm Saxon (Member # 3101) on :
Maybe Tabasco is good for hemorrhoids....
Posted by Elizabeth (Member # 5218) on :
"Tabasco isn't as hot as Frank's."
Really? I think Tabasco is much hotter. We use Frank's like spaghetti sauce around here, but I can only take a few dashes of Tabasco. I made my son do a blind taste test with Frank's and Texas Pete's, and he knew right away.
Posted by breyerchic04 (Member # 6423) on :
I guess I can go check, they're deffinatly different in taste, and I don't think of Tabasco as hot as Franks.
Posted by Elizabeth (Member # 5218) on :
Go do a blind taste test and get back to us, breyerchic!
The tastes are SO different.
Tabasco is aged for seven years or something like that, in oak casks. So it has more of an aged flavor.
Franks's, to me, has a better taste, though I do not find it as hot.
It makes the best chicken wings, ever. Deep fry the wings, then toss with butter and Frank's.
Also, chicken wing dip, which is a layered dip, but you have to like bleu cheese.
I bought a big old bottle of Pete's, and we will have to go through that before getting more Frank's. Or maybe not. My son was complaining last night. He eats his spaghetti with butter and Frank's, and Texas Pete was just not working for him.
Posted by breyerchic04 (Member # 6423) on :
Back!
I tested, with a slice of bread in between, my mom kept "score"
The Tabasco has more aftertaste, but until you swallow it's pretty mild, very vinegary.
The Franks is almost as hot, at least not much less, though less hot than I thought, but it has a nicer taste, and does not leave an aftertaste.
Ooh Franks with pasta sounds yummy, I used to eat pasta with butter and worch "lea and perrins" probably at about your sons age
Posted by Avadaru (Member # 3026) on :
quote: Yeah for Frank's. Real Southern Gentlemen use that or "blue" Crystal. Tabasco is for tourists.
Crystal? Frank's? Yuck! How can you say Tabasco is just for tourists? When my family and I ever have to leave Louisiana, we make sure to bring a bottle with us, 'cause nothing else can compare. Avery Island (where the factory is located) might be for tourists, but the sauce definitely isn't. It's just good.
Posted by ketchupqueen (Member # 6877) on :
KETCHUP. That is all.
Posted by breyerchic04 (Member # 6423) on :
at least get a spicy ketchup, like Brook's.
Posted by pH (Member # 1350) on :
I have never tasted Franks. I don't think Tabasco is hot, but I LOVE the taste.
I also like Louisiana Sauce--tho it is cheap.
Ketchupqueen! No one can deny the power of ketchup, but it just doesn't have the kick I need. Ketchup is good for bland foods like macaroni and cheese, eggs, and hot dogs. OH..and eveyrhing else.
I like to combine Tabasco and Ketchup on 80% of what I eat. yummie!
Posted by ketchupqueen (Member # 6877) on :
quote:at least get a spicy ketchup, like Brook's.
THERE IS ONLY ONE TRUE KETCHUP, AND ITS NAME IS HEINZ!!! *smites breyerchic with the Ketchup of Righteousness*
Posted by ketchupqueen (Member # 6877) on :
quote:Ketchupqueen! No one can deny the power of ketchup, but it just doesn't have the kick I need.
That is fine. May I suggest sambal oeleik?
Posted by breyerchic04 (Member # 6423) on :
Heinz is not bad, but not what I was raised with. But nothing other than Heinz or Brooks is worth eating.
Posted by Tante Shvester (Member # 8202) on :
Around our house, we go through lots of Franks Hot Sauce. It is the preferred condiment. And it is part of what makes my spicy chicken wings so gosh darn good.
But the bestest spicy condiment has got to be S'chug! I recently got past a bout of the flu taking nothing but bouillon with s'chug, chicken soup with s'chug, and tea. S'chug isn't a sauce, it is a paste of hot peppers and deliciousness. Stir half a teaspoonful into your soup and you are halfway to the moon. Stir in a full teaspoonful and whoo-hoo! Blasting off!
I mix it into my ketchup, and I stir three BIG spoonfuls into my chicken wing sauce. Those chicken wings are out of sight!
S'chug! Pure nectar!
Posted by quidscribis (Member # 5124) on :
Also, my dad makes crazy good hot sauce from the Hawaiian chili peppers he grows. It keeps piling up because we never could eat it as fast as they grew. Birds sure as hell don't touch em on the plants.
Posted by lem (Member # 6914) on :
I had a work friend who bought the insanity sauce. It came in a wooden crate with all sorts of warnings on it. He said you could only use one drop in a soup--and even that was only for those with a strong stomach.
Has anyone here actually tried it? I believe you about the swelling eye.
Posted by quidscribis (Member # 5124) on :
I have! I have!
I found it a few months before I left Canada. I followed the directions - oh, and I should mention first that at the store, I had to sign a waiver before they'd sell it to me - I added the one drop they suggested for a pot of chile, and ended up adding a few more. But then, I'm a freak. Posted by Crown Princess of Pickle Relish (Member # 8019) on :
All of you plebeians are neglecting the true ruler of all condiments: pickle relish.
Posted by Tante Shvester (Member # 8202) on :
The only reason that you are convinced that such concoctions as Sambal Oelek, Vindaloo Paste, Insanity Sauce, Tabasco, and Cholula are the best is because you haven't tried the s'chug. It comes in red and green. Red is hotter, but green has fewer seeds, for those people who like fewer seeds. Do not dispute the primacy of the s'chug before you have experienced its seductive nectar.
S'chug. There IS no substitute.
Posted by quidscribis (Member # 5124) on :
Well then. By all means, send me a bottle. I'm willing to be convinced I'm wrong. Posted by ketchupqueen (Member # 6877) on :
quid, my dad likes to put about a Tbsp. of the insanity sauce in his food... Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by quidscribis: Well then. By all means, send me a bottle. I'm willing to be convinced I'm wrong.
Um, it comes as a fresh paste, in a jar, that is kept refrigerated. I'm not sure how well it would keep on the way to Sri Lanka. I mean, I doubt something as flimsy a bacteria could stand its sterilizing heat, but the s'chug may degrade and lose its fresh piquancy on the journey.
So, you'll need to come here. Posted by quidscribis (Member # 5124) on :
I'm pretty sure this is the stuff I had, and I'm also fairly sure that it was, at the time that I bought it, the hottest stuff available. At the very least, it was the hottest stuff where I was living.
Dagnabbit, Tante, talk about bribery! I guess I'll have to visit - I'm curious about that sauce now!
Posted by Juxtapose (Member # 8837) on :
quote:All of you plebeians are neglecting the true ruler of all condiments: pickle relish.
Sweet, or dill?
Posted by cheiros do ender (Member # 8849) on :
I like a well stirred mix of relish, mustard, mayonnaise, chilli sauce and barbecue sauce. Never heard of tobasco Posted by quidscribis (Member # 5124) on :
quote:I like a well stirred mix of relish, mustard, mayonnaise, chilli sauce and barbecue sauce
You're still young. *pat pat*
Posted by Crown Princess of Pickle Relish (Member # 8019) on :
quote:Originally posted by Juxtapose:
quote:All of you plebeians are neglecting the true ruler of all condiments: pickle relish.
Sweet, or dill?
Either is acceptable.
Posted by cheiros do ender (Member # 8849) on :
Pepper sauce? Posted by imogen (Member # 5485) on :
Chilli sauce. (As in, chilli pepper).
It's quite nice - good on wings. You can get it at any Australian supermarket.
Posted by cheiros do ender (Member # 8849) on :
Americans call chilli sauce tobasco sauce?
Posted by imogen (Member # 5485) on :
No, not quite.
It's not like sweet chilli - it is, as Quid described thinner, less sweet and more vinegary. But it is made with chillies!
The American phenomenon of "hot sauce" doesn't really exist here - I have found Tabasco, and recently one other brand.
The South East Asian chilli sauces (for example Thai sweet chilli - as you know, and of course sambal olek) are much more common. Which makes sense geographically.
Posted by cheiros do ender (Member # 8849) on :
Ahh. I will have to get some then. Posted by quidscribis (Member # 5124) on :
Sambal Oelik. Yummmm!!!!!!
I have only one bottle left.
My life is so empty. Posted by Tante Shvester (Member # 8202) on :
<-- has LOTS of s'chug Posted by solo (Member # 3148) on :
I ran out of Sambal Oelik and accidentally picked up their Chili Garlic sauce instead. It is good as well but not as tasty as Sambal Oelik. I also enjoy their Sriracha sauce.
One hot sauce that I have in my fridge right now is called Dan Ts Inferno White Hot sauce. It doesn't add a lot of flavor but does add a lot of heat to food. I have also tried their Honey Mustard which is awesome.
I think I might try making my own hot sauce this year but I will have to do some research first.
Posted by Tante Shvester (Member # 8202) on :
A quick and easy one is to get those crushed red peppers from the spice rack and marinate them in oil. Hot pepper oil! They'll give you some at the Chinese restaurant, if you ask nicely.
Posted by cheiros do ender (Member # 8849) on :
quote:I like a well stirred mix of relish, mustard, mayonnaise, chilli sauce and barbecue sauce
You're still young. *pat pat*[/QB][/QUOTE]
Add to that mix tartare, caesar and plum sauce. *pats self*
Posted by cheiros do ender (Member # 8849) on :
Blast!
Posted by quidscribis (Member # 5124) on :
I have now converted my parents in law to the gloriousness that is Sambal Oelik after making them my New Wave Garlic Bread and my sambal oelik'd chicken. Posted by ketchupqueen (Member # 6877) on :
We went up to Santa Barbara this weekend. I have a new t-shirt; my husband saw it in the window and we both agreed that it was destined for me.
It's a kind of burgundy-ish red, with a white field the shape of a Heinz ketchup label on it. In Heinz-style block print capitals, the message on the label says it all: "I PUT KETCHUP ON MY KETCHUP."
I love it. Posted by Bob_Scopatz (Member # 1227) on :
I beg to differ on the Tabasco is for tourists comment. Yeah, it's pretty common stuff, but read the book Salt (there's a bit in there about the place in Louisiana where the Tabasco chilis are grown and the family history and such). I think it may change your appreciation for it.
My favorite "hot sauce" is Bat's Brew. Yummy and very potent.
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