28-02-2005 09:18									#31
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quote: Originally posted by Ted Striker Like what, Cholula? Sorry, newer. Louisiana Hot Sauce. Sorry, newer. Vinegar is what gives it the edge, son.

Sorry, tobasco is really not that good. It's like the Budweiser of pepper sauces. Too vinegary, it overwhelms the pepper flavor.

	28-02-2005 09:26									#32
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quote: Originally posted by chegitz guevara It's a chain. Their wings used to be bigger, but they recently switched to a smaller wing. There was one right outside my apartment complex in Jacksonville, so the Bunnygrrl and I used to go there quite frequently. Not a bad beer selection, exceleent cheese stix, and a networked triva game that was a lot of fun to play. Bunnygrrl got addicted.

Don't try the hottest sause they have if you want to live.

$0.50 Leg days:

	28-02-2005 10:17									#33
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quote: Originally posted by chegitz guevara P.S. A question. Does pepper sauce need to be rerifdgerated after opening?

Some do, some don't -- it depends on a number of factors, including acidity and sugar content.

Thanks to USDA regs, if the bottle doesn't say refrigerate, you don't have too.

I don't really have a favorite.

	28-02-2005 10:24									#34
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quote: It's like the Budweiser of pepper sauces. Too vinegary, it overwhelms the pepper flavor.

Yep... exactly, do you want pepper sauce or vinegar sauce.. but Ted is the type of person who would like Budweiser .

Btw, ever been to Miller's Ale House, the restaurant I referenced earlier?

	28-02-2005 10:55									#35
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Yeah right! Ted doesn't drink beer.

You can't even appreciate good Chicken Karahi!

You guys are just trying too hard to be different.

Like I said, imitators!

Last edited by Ted Striker on 28-02-2005 at 11:02

	28-02-2005 11:02									#36
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You think Tobasco is the best pepper sauce... you lose .

	28-02-2005 11:05									#37
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Yep, it is the best.


This reminds me of when people start talking about hot wings. Everyone is just trying to top each other, making up stories about some shack they went to out in the middle of nowhere.

"No, no MY hot wings place was the hottest ever!!!"

Some dude even told me he had to sign a legal waiver at this place he went to because the wings were so hot.

Ridiculous.

By the way, Cholula is the real Busweiser of hot sauce, considering you can find it at any IHOP restuarant.

	28-02-2005 11:27									#38
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You have to sign a waver to buy the death pack at Tijuana Flats.

Odin, I've had their hottest sauce. Yeah, it was way too much for me. I generally just get "hot" though the "garlic" was really good.

When I was a waiter, back in the 80s, I used to wait at a place called Dick's Last Resort. I used to bet customers $5 I could drink shots of tobasco. Easy money.

	28-02-2005 11:34									#39
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quote: Some dude even told me he had to sign a legal waiver at this place he went to because the wings were so hot. Ridiculous.

I wonder how wrong you have to be before you give up. YES, there are places that make you do this. I haven't, because well, I don't want to deal with the aftermath of super-ultra hot wings.

quote: By the way, Cholula is the real Busweiser of hot sauce, considering you can find it at any IHOP restuarant.

Cholula is far less found in the US than Tobasco, and Cholula is FAAAR better. It ain't vinegar drowned crap.

	28-02-2005 11:47									#40
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No it's not. It's everywhere. You are just being lured in by the wood cap and label that tries to hard to make it look old and ethnic. And even if it wasn't it's still widespread to be mainstream along the lines of Bud.

Tabasco ingredients: Vinegar, Red peppers, salt

Cholula ingredients: VINEGAR, Red peppers, piquin peppers, salt, spices, edible food stabilizers

So first of all it's main ingredient is vinegar, secondly any REAL food doesn't need a stabilizer

	28-02-2005 11:49									#41
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quote: So first of all it's main ingredient is vinegar, secondly any REAL food doesn't need a stabilizer

Main ingredient being vinegar and being drowned in vinegar are two different things. Maybe you aren't hitting it enough and your brain has stopped working .

And if the stablilizers make it taste that good, bring it on... and maybe Tobasco needs some of that to make it taste better .

	28-02-2005 11:50									#42
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Since Tass uses Tobasco, I win again!

HAH!

	28-02-2005 11:51									#43
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quote: Originally posted by Imran Siddiqui quote: So first of all it's main ingredient is vinegar, secondly any REAL food doesn't need a stabilizer Main ingredient being vinegar and being drowned in vinegar are two different things. Maybe you aren't hitting it enough and your brain has stopped working . And if the stablilizers make it taste that good, bring it on... and maybe Tobasco needs some of that to make it taste better .

Main ingredient being vinegar and being drowned in vinegar is pretty much the same thing.

You probably enjoy foods with hyrogentated oils in them.

	28-02-2005 11:53									#44
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quote: Main ingredient being vinegar and being drowned in vinegar is pretty much the same thing.

And Ted loses AGAIN! He can't tell between a main ingredient and a main ingredient that overwhelms the other flavors.

Imran - 3, Ted Striker - 0

	28-02-2005 11:55									#45
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Main ingredient = base of the product = what it's going to taste like = everything else added in augments the overhwhelming base

duh

	28-02-2005 11:56									#46
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quote: Originally posted by Imran Siddiqui Since Tass uses Tobasco, I win again! HAH!

Tass actually knows how to cook.

You don't

	28-02-2005 11:57									#47
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quote: Originally posted by Ted Striker Main ingredient = base of the product = what it's going to taste like = everything augments the base duh

Have you nuked your taste buds or something? If you think something being a main ingredient means that everything else has to be totally overwhelmed then you've lost all taste AND you'd make a horrible cook. The best foods are those where the lesser ingredients come through making a complex taste instead of a base, simple one.

Well that's another point for me.


And Tass, accept your role

	28-02-2005 12:07									#48
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quote: Originally posted by Imran Siddiqui Have you nuked your taste buds or something? If you think something being a main ingredient means that everything else has to be totally overwhelmed

That's not what I say. That's just what happens. If you want a neutral taste then pick a neutral base. Vinegar is far from being a neutral product. It's going to be the main taste regardless of what you do to it. The taste in Cholula has alot of vinegar to it, and you like it for that, you just don't want to admit it.

quote: then you've lost all taste AND you'd make a horrible cook. The best foods are those where the lesser ingredients come through making a complex taste instead of a base, simple one.

I can't accept a diagnosis from someone that doesn't even like Paki food and every single person I have taken to a Paki restaurant loves it as one of their favorites ever. Talk about proper use of spices.

You're just upset that you thought you had some exotic sauce that nobody else knew about, but it's just another product off the shelves of the local grocery store.

	28-02-2005 12:08									#49
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Tass: What, you mean using complex flavors . Nothing against using Tobasco in cooking, but I hope you don't rely exclusively on that sauce for your kick, and use other spices to compliment it (my spices of choice these days are ancho chile flakes, chipotle red pepper, and cumin).

	28-02-2005 12:11									#50
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quote: The taste in Cholula has alot of vinegar to it, and you like it for that, you just don't want to admit it.

Taste it again... it doesn't drown out the peppers. Main taste doesn't have to destroy everything else involved . Like che said, the Budweiser of pepper sauces.

quote: I can't accept a diagnosis from someone that doesn't even like Paki food and every single person I have taken to a Paki restaurant loves it as one of their favorites ever.

Yeah, whose got more experience in Paki food? Thanks, I win . Thai, Malaysian are both better, especially in use of spices.

quote: You're just upset that you thought you had some exotic sauce that nobody else knew about, but it's just another product off the shelves of the local grocery store.

That's why I listed it as my favorite COMMERICAL pepper sauce

Really Ted, you have to pay attention. Your reading comprehension has gone to ****.

	28-02-2005 12:19									#51
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quote: Originally posted by Imran Siddiqui quote: The taste in Cholula has alot of vinegar to it, and you like it for that, you just don't want to admit it. Taste it again... it doesn't drown out the peppers. Main taste doesn't have to destroy everything else involved.

I'm sure you think it doesn't.

quote: Like che said, the Budweiser of pepper sauces.

Sorry, doesn't hold up when I can go to IHOP or Ralph's and buy your "secret ingredient" it there.

quote: Yeah, whose got more experience in Paki food? Thanks, I win . Thai, Malaysian are both better, especially in use of spices.

You therefore can't evaluate it without bias. Thanks.

quote: making more bad rationalizations

You also said it was your favorite.

Thanks for confirming my suspicions.

	28-02-2005 12:27									#52
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This is why we call you the Budweiser man, Ted.

Water is the main ingredient of both Budweiser and Guiness. In one of them, the water has drowned out the taste of the hops, in the other, the hops can be tasted as well as other distinct flavors. It isn't difficult to guess which is which.

However, in Ted Striker world BOTH are watered down because water is the main ingredient.

Though I love when you say Cholula is found in IHOP, for every IHOP, I can find 5 shitty restaurants that have Tobasco in the back.

quote: You also said it was your favorite.

And you said Tobasco was your favorite. That's like getting up and saying that Budweiser is your favorite beer. Cheap and available everywhere, but not that good. Way to go Ted, you are the champion of less flavor .

	28-02-2005 12:36									#53
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If Tabasco is Budweiser, that would make Cholula Miller Lite. Found in just as many places but doesn't sell as well because it just doesn't taste that good to as many people.

Your whole argument was about the vinegar, but unfortunatley you didn't realize that your own product has just as much in it! Prove to me that it has less than Tabasco. Sorry, you can't do it.

So the only objective thing we have left is the lablel, which puts it as the main ingredient on both products.

	28-02-2005 12:39									#54
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Until we get an exact contents, it's all speculation.

	28-02-2005 12:41									#55
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Secondly the quality of a product is much better when it doesn't have preservatives, emulsifiers, or stabilizers.

Cholula has "edible" food stabilizers. That should say a thing or two about the quality of stabilizers.


Finally the peppers in Tabasco are exclusive to that brand.

	28-02-2005 13:32									#56
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quote: Originally posted by Shi Huangdi Dave's Insanity Sauce has 51,000 Scoville Heat Units, the Ultimate variety has 90,000 Scoville heat units. My pepper spray has 5.3 million Scoville Heat Units.

I think you missed the winkie.

	28-02-2005 13:37									#57
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quote: Originally posted by Imran Siddiqui You think Tobasco is the best pepper sauce... you lose .

Different people can have different opinions as to which sauce is best.

	28-02-2005 17:09									#58
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Tobasco sucks, it's too vinegary.

	28-02-2005 18:20									#59
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quote: Originally posted by Imran Siddiqui Yeah, whose got more experience in Paki food? Thanks, I win . Thai, Malaysian are both better, especially in use of spices.

And who likes eating it and who doesn't even like the smell of it, according to his own admission ?


Comparing the spices and flavourings used in cuisines that are primarily peanut, rice and coconut based with a cuisine centred more on dairy and wheat is strange too.

A better comparison would have been between Keralan and Tamil cuisines and those of South East Asia.

The subtleties of Iranian and Turkish influenced food from Pakistan are many and much cherished by me.

	28-02-2005 18:27									#60
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quote: Originally posted by Sikander Tobasco sucks, it's too vinegary.

quote: Finally the peppers in Tabasco are exclusive to that brand.

No they aren't. The 'Tabasco' pepper is used in the garlic sauce, but in the main Tabasco sauce, they use just ordinary Capsicum frutescens, ie, cayenne peppers.