/ck/ - Food & Cooking

[Anonymous No.7820293]

Which one, /ck/?

[Anonymous No.7820299]

Tapatio is elder god tier desu

[Anonymous No.7820303]

Sriracha.

[Anonymous No.7820316]

RedHot for wing sauce, Cholula for chili and Mexican food, Sriracha for pho, Tabasco for everything else.

[Anonymous No.7820319]

1. Tabasco
2. Sriracha
3. Texas Pete
4. Tapatio
5. Cholula
.
9001. Crystal

[Anonymous No.7820327]

>>7820293

I think this is just intensely personal.

I find Cholula and Tapatio way too pastelike. Same with sriracha.

Frank's is all heat no flavor, and I've never had Crystal.

Tabasco is good for its complex flavors. Louisiana is a little less complex and more direct, and Texas Pete is the least complex of that grouping.

I guess you can say I like the vinegar-based sauces.

[Anonymous No.7820339]

>>7820293
I use Crystal pretty frequently. I really like Cholula lime. Sriracha is for ramen and mixing with mayo.

[Anonymous No.7820351]

>>7820293

>No Valentina
>No El Yucateco

for shame. Tapatio, cholula and tabasco are good tho

[Anonymous No.7820457]

>>7820351
El Yucateco is great but they put food coloring and it looks weird on food.

[Anonymous No.7820491]

>>7820351

Valentina has a mustard base that only works with some things though.

Tabasco is shit IMHO. Just vinegar, no backbone.

[Anonymous No.7820497]

>>7820293
Frank's red hot with everything. Tabasco with eggs.

[Anonymous No.7820560]

love me some 'basco

[Anonymous No.7820566]

>>7820351
>yucateco
>eating dirty guatemalan food

[Sage No.7820574]

>>7820351
I like Valentina better than Tapatio.

[Anonymous No.7820615]

Sriracha is shitty meme sauce. Tobasco is way better

[Anonymous No.7820631]

Thissun right here

[Anonymous No.7820714]

sriracha or cholula with breakfast, frank's with just about everything else (I even add a little when I make pizza sauce)

there's a salsa verde brand that is pretty exceptional and surprisingly cheap--also great on eggs.

[Anonymous No.7820828]

>>7820293
Texas Pete

[Anonymous No.7820834]

>>7820351
>>7820631
/thread

[Anonymous No.7820839]

Tabasco is meme-tier

[Anonymous No.7820845]

>>7820303

[Anonymous No.7820853]

>>7820293
aah shit
Cholua maybe, I know there's one foul one and can't remember if it's the basic one.
Texas Pete is what they use at Publix on their "buffalo chicken strips", that's good.
but Louisiana I like on fish.

I guess Louisiana, more canned tuna and crackers. Not that any of them are particularly great, they're too vinegary

[Anonymous No.7820861]

anyone who enjoys this shit needs to be gassed

[Anonymous No.7820994]

>>7820327

>I find Cholula and Tapatio way too pastelike

[Anonymous No.7821696]

>>7820994

If I wanted salsa, I'd make it fresh.

[Anonymous No.7821698]

none of the above

[Anonymous No.7821704]

>>7820293
Given those choices, Cholula.

[Anonymous No.7821710]

>>7820861
>i'm so sophisticated because i don't like tabasco
it has a pretty unique and complex flavor from the peppers being fermented, if you can't enjoy it then it sounds like your palate is weak

[Anonymous No.7821719]

>>7820327
Frank's is like a 4 out of 10 in heat & has the flavor of a thousand good flavors

[Anonymous No.7821720]

>>7820631
I really liked the flavor of this, but it's the only food that ever gave me indigestion/heartburn. I'm not sure why.

[Anonymous No.7821734]

>>7821710
maybe once you get past the feeling of chugging vinegar straight from the bottle, I'm amazed you can taste anything resembling flavor.

[Anonymous No.7821740]

Tabasco is good with almost anything really.

[Anonymous No.7821753]

>>7821734
It tastes good on food that can benefit from a bit of vinegar, like fatty food. Tastes good on eggs with cheese and caramelized onion, or macaroni and cheese. It's good for this because you only need a few drops and you can taste the flavor of the fermented peppers.

[Anonymous No.7821769]

>>7820293
Depends on the dish, that's like saying what red wine goes with beef.

[Anonymous No.7821779]

>>7820293
1. tobasco
2. frank's
who cares after that lol!

[Anonymous No.7821783]

>>7821779
>not being able to spell tabasco
>being an utter pleb

[Anonymous No.7821798]

I'm a fan of a few of those, but if any of you haven't tried this shit, you haven't lived. Well worth any cost of shipping to get it

[Anonymous No.7822404]

>>7821696
what the fuck kind of cholula/tapatio are you using that has the consistency of sriracha?

[Anonymous No.7822412]

OP... what the fuck... WHAT THE FUCK...

[Anonymous No.7822422]

Those are all one note pleb sauces except Tabasco. It's unique flavor and aging process is unmatched. Sriracha is different than the others, I don't personally like it but can understand the appeal. The rest are nearly identical generic pepper sauces, not bad but very basic and similar. I'd give the edge to Crystal for my generic hot sauce needs. I only keep two kinds of sauce in my truck, Tabasco and Crystal.

[Anonymous No.7822433]

>>7820293
just wanna say that franks red hot is the worst hot sauce i've ever tasted.

i pretty much only use hotsauce on mexican food and i use valentinas

[Anonymous No.7822440]

I like this stuff. Most hot sauces are overly vinegary for my tastes.

Sriracha is good too though.

[Anonymous No.7822443]

>>7822433
Thank god someone realized Frank's was bad.

[Anonymous No.7822449]

>>7820293
Visiting a friend the other week and he pulled pic related out and was like "remember when sriracha used to taste amazing?" and I was like "wtf are you on about?". Well, he was right.

[Anonymous No.7822473]

>>7820631
best

[Anonymous No.7822485]

>>7822449
Sorry but what's your implication?

[Anonymous No.7822486]

>>7822440
El pato is based. So go on eggs and just about anything that needs 'help'

[Anonymous No.7822501]

This sauce is sauce

[Anonymous No.7822510]

>>7820351
the xxxtra hot yucateco is god tier, it tastes so good on mexican food

[Anonymous No.7822518]

>>7822485
That tabasco is now making a better sriracha than huy fong.

[Anonymous No.7822520]

>entry level hotsauces
no thanks

[Anonymous No.7822532]

>>7822510
I think the caribbean one is they best one the make.

[Anonymous No.7822554]

>>7822532
I haven't tried that one yet but would like to, i got this Dave's caribbean one last month and it was great. Hows the heat level of it compare to the other el yucateco sauces?

[Anonymous No.7822588]

>>7820299
too spicy for eggs

good for savory dishes

[Anonymous No.7822622]

>>7820293
ALL THE THINGS!!!

>There is no such thing as a bad hot sauce.

[Anonymous No.7822635]

>Objectively my opinion rankings

1. Cholula
2. Memeracha
3. Tapatio
4. Louisiana
5. Crystal
6. Frank's
7. Tabasco
Power Gap
99. Texas Pete

Not a huge fan of vinegary hot sauces

[Anonymous No.7823320]

buy them all bitches theyre all good

[Anonymous No.7823323]

Whichever burns my step dads penis more

I'm a cute girl btw

[Anonymous No.7823326]

Out of those 8 I almost exclusively use the 4 on the left (which isn't to say that I don't have a handful of other sauces not in the picture).

Frank's I have almost exclusively as Buffalo sauce, and Cholula I almost always use chipotle flavored.

[Anonymous No.7823329]

>>7820293
give me a splash of that 'cha, brother!

[Anonymous No.7823331]

>>7821769
I wouldnt mind a bit of franks on that box.

[Anonymous No.7823348]

All of them, except Crystal. Never again.
I have all of the sauces in your pic, except that one. Some I use more for cooking, some I use more at the table.

[Anonymous No.7823370]

I love this. It's really fruity but also packs a wallop. Good on almost anything.

[Anonymous No.7823452]

>>7820293

[Anonymous No.7823470]

Taptio because it's not very vinegary so more universal

Sriracha instead of ketchup in pretty much every situation you'd use ketchup

[Anonymous No.7823868]

>>7820351
>Valentina
What are you? a pleb?

[Anonymous No.7823907]

>>7820293
I once had a hot sauce collection - would buy two bottles, ingest one over time and collect the other - that is, until I ran out of room. I eventually dumped the collection. Of all the hot sauces that I've ever tried, this one was, and is, the best.

[Anonymous No.7823937]

>>7823452
Yes, agree my /ck brotha

[Anonymous No.7823958]

Thank christ for this thread.

It's related but not about the sauces listed.

Most sites I visit list their sauces at a heat level, not their scoville rating. A heat level means absolute fuck all when the scale has no relatability beyond "well its hotter than a 4!", which is bullshit.

Where can I find scoville scale listings so i can better find what I want?

Also Blair's Sweet Death or Droolin' Devil El Diablo. Maybe that one mango one I forget which was god tier when used in chilis or as a glaze.

[Anonymous No.7823960]

Also what's the deal with the Sriracha fad? It's not bad but it's like fucking glue and has piss all for heat. I guess its probably liked for those reasons, though.

[Anonymous No.7823993]

hot sauce is vinegar and cayenne pepper...

Rather skip the vinegar and simply buy a big container of cayenne powder.

[Anonymous No.7824015]

None of those

Valentina sauce is the best

[Anonymous No.7824044]

>>7823960
It goes well with most things, is rather cheap, easy to get a hold of and spicy enough for people who enjoy spicy foods yet mild enough for your average normie.

[Anonymous No.7824048]

place nr.1 tabasco
place nr.2 sriracha
place nr.3 pain 100%
place nr.4 pain is good hot sauces

[Anonymous No.7824104]

>>7824044
That's totally fair. Not my thing at all but perfectly understandable. I just wish more places wouldn't advertise their hot wings as suicide or something similar and its just fucking dipped in a vat of Frank's.

But i'm venting so whatever. You ever try making your own spicy mayos like a retard by just slathering mayo and hotsauce together in a bowl?

[Anonymous No.7824274]

>>7820293
Tabasco and Sriracha are my main hot sauces
The rest of them are alright but I don't find myself wanting them
Also Cholula isn't hot sauce, it's flavor sauce.

[Anonymous No.7824281]

>>7824274
>it's flavor sauce.
Retard.
I bet you're just here for the Summer?

[Anonymous No.7824285]

I coworker bought me a 1 gallon jug of Tabasco sauce as a joke last year. It's coming pretty close to finally being empty.

I seriously can't enjoy 80% of food without the stuff.

[Anonymous No.7824424]

>>7824285
If you walk without rhythm you won't attract the worm. Spice addiction is a welcomed wiring. I'm with you on that.

[Anonymous No.7824608]

>>7824281
Nope
I think one of the requirements for hot sauce is to have some sort of spiciness
Which Cholula has none
It actually cools down the food you put it in

[Anonymous No.7824621]

>>7824281
>le summer meme

[Anonymous No.7824631]

Cholula, although I'm fairly new to the spicy vinegar game.

[Anonymous No.7824644]

>>7824621
>working anons who browse during the non-summer months are not on 4chan and vacationing during summer
>children can now shitpost all day from the comfort of home with no school

[Anonymous No.7824649]

>>7824608

Haha that's hilarious! Because it isn't as hot as tobacco it COOLS YOUR FOOD! What a crazy world we live in

[Anonymous No.7824676]

>>7820351
Everything else is garbage tier.

[Anonymous No.7824681]

>>7820293
Nando's.

Nando's is love. Nando's is life.

Out of those, Tabasco. Xanthan gum ruins everything.

[Anonymous No.7824689]

>>7820293
1. Valentina
2. Srrirochhaaa
3. Harissa
4.Tabasco
5. Texas Pete//Tapatio

[Anonymous No.7824717]

>>7824649
No. It cools your food because it's sweet and has no heat to it
Don't be mad because your flavor sauce has no heat in it

[George Washington No.7824950]

>>7823958

Not all hot sauces make their scoville ratings available. El Yucateco does, but they're the only largish brand I know of that does so.

[Anonymous No.7825152]

>>7824950
Thanks for the heads up you wooden-toothed fuck.

I want something with kick but I don't have the balls yet to try something with a listed scoville over 700k. I'm pretty good with 300-500k but after that I become a teary-eyed bitch.

Any suggestions for sauces with flavour and not just red and vinegary?

Best hot sauce I ever had was at a place that made me sign a waiver(which means fuck all these days) and it was so perfectly smokey and sweet that I asked for the recipe. Obviously they didn't give it. There was so much to it that it felt like something you'd really serve, not something you'd pour.

[Anonymous No.7825159]

>>7824717
Dude you can shit talk all you want but at the end of the day you like what you like. Don't turn into some shit that's gonna rag on someone just because they didn't cook their hamburgers with the right kind of wood chips.

I agree with what you're saying but honestly hot sauce is not something you want to argue about. People will put you to shame constantly and you'll never be the king without dying on the spot or losing all taste and having an ulcer.

[Anonymous No.7825188]

>>7825159

Just ignore people like that. If it has a Scoville rating above zero it's a hot sauce, and Cholula does have heat.

There's nothing wrong with arguing about hot sauces, but it should be about the taste, and what they go well with, rather than "that's not hot at all, pussy!"

The way Capsaicin works is simply that the more of it that's present, the hotter the sauce will be, meaning someone with a lower tolerance to heat can enjoy something really hot simply by using less. Hotheads like the person you responded to are probably so used to eating underseasoned bachelor chow that they need to us half a bottle of the hottest hot sauce they can find just to taste anything, whereas normal people will just use a little to enhance the flavor of their food.

[Anonymous No.7825206]

>>7824644
this is stupid, everyone has smart phones

[Anonymous No.7825250]

>>7825206

I haven't owned a cellphone since probably 2011, and it wasn't a smartphone.

Not everyone is a millennial baby who needs to be glued to a screen 24/7.

[Anonymous No.7825253]

>>7825188
Could be.

Or maybe he's just super into his brand. But you're right.

I'm the scoville seeker above. Any suggestions? As I said i'm looking for something with a real taste and kick to it, not something as dull as an amped up tabasco or watered extract. I'm even considering making my own sauce, as lame as that sounds.

[Anonymous No.7825261]

>>7825250
He's not foolish for presuming. He's wrong, sure. But not foolish.

And have you tried using finely ground dried habaneros in mayo? Its divine and makes a fantastic smammidge if you do it right. Toss a bit of brown sugar in( a pinch) and you've got yourself a nice dressing.

[Anonymous No.7825274]

>>7825261

>finely ground dried habaneros in mayo

I make all different sorts of compound mayos all the time, and have a handful of different dried chilies, but I've only ever used them after rehydrating them somehow (e.g. making chili). Gonna go pop some in the old $10 coffee grinder and see what happens.

[Anonymous No.7825354]

>>7820293
1. Srirachi
2. Tabasco
3. Cholula or Tapatio
Don't care about the rest.

[Anonymous No.7825440]

>>7825274
Fresh is okay but you get less mayo coverage that way. The dried is more likely to powder and as such if you have a quick hand and enough egg jizz you'll be more than ready to make yourself some spicy stuff. Since they're dry and they'll turn to a flaky, powdery substance when given a few quick presses with most grinders a bit of sugar and fluid goes a long way. You can always add more mayo but then you end up with a slime I wouldn't feed anyone. If you can stomach the thought of having your mayo seperate slightly a teaspoon of vinegar will be your victor. Just make sure to be thorough as you stir.

For example.

2 tsp dried and ground/crushed habanero ( previously griled for that smokiness)

Pinch of salt and I mean a pinch nigger

Tsp brown sugar

Tablespoon mayo

Vinegar til desired consitancy (use your eyes and fingers you fuck)

[Anonymous No.7825451]

Also mayo's loaded with fat. Not as hydrative as some things but filled to the gills with combative agents for capsidoodle. It's an excellent neutralizer though not as good as a yoghurt or cream, i'll admit. Remember that if all you taste is hot you fucked up royally. It should be an exciting and enticing experience.

[Anonymous No.7825466]

>>7820293
I don't think sriracha belongs in that grouping, OP. It's sweet, thick, pairs best with Asian foods. The rest are just hot pepper vinegar-based sauces.

My favorite Louisiana Hot Sauce is not in the photo: Trappey's.

[Anonymous No.7825477]

Chipotle Tabasco

[Anonymous No.7825482]

>>7821769
Is that a maxi pad hanging out?

[Anonymous No.7825488]

>>7822518
No. It's too sweet. All imposters have failed so far.

[Anonymous No.7825492]

>>7825482
Why did you make me see this?
Gros it's all soggy.

[Anonymous No.7825496]

The habanero Tabasco is my favorite "hotter" sauce. Dave's Insanity ruined a meal one time.

[Anonymous No.7825544]

The real boss coming through.

[Anonymous No.7825547]

This was my favorite suicide sauce, i don't think they make it anymore though because it's rarely listed on shops and when it is it's out of stock. The ingredients are "fatalii" chiles (never heard of that?) and red savina habaneros and vinegar

Anybody know any similar sauce offhand?

[Anonymous No.7825557]

>>7825482
That's part of the skirt, you fucking virgin.

[Anonymous No.7825578]

>>7820293
ranked
Supermarket God-Tier
>Cholula
>Tapatio
Tolerable tier
>Louisiana
"White people like hot things!" meme-tier
>everything else in OP pic

never had crystal.

[Anonymous No.7825583]

>>7825557
Jesus. A viewing mistake doesn't make anon a virgin.

[Anonymous No.7826159]

>>7820293
Cholula>Sirachi>Tapatio>everything else tied>asshole>Frank's

Seriously though fuck Frank's

[Anonymous No.7826179]

>>7825578
You're also a dipshit, so there's that.

[Anonymous No.7826202]

>>7821753
And not to mention Pork BBQ

[Anonymous No.7826205]

>>7820327
>Frank's is all salt no flavor
fixed 4U

[Anonymous No.7826209]

There is only one sauce I use!