Skip to comments.Rival Hot Sauce Makers in a Duel for Attention
Posted on 01/29/2012 8:08:48 PM PST by nickcarraway
SOME like it hot, Tony Curtis told Marilyn Monroe in the 1959 movie of the same name, referring to music. Since then, Americans have grown to like something else food even hotter, as evidenced by the popularization of spicy fare like Buffalo chicken wings, made with cayenne pepper hot sauce.
Now, a hot sauce war has broken out in time for the Super Bowl, perhaps the most snack-centric day of the year. According to a survey from the Retail Advertising and Marketing Association, consumers who plan to watch Super Bowl XLVI on Sunday will spend $11 billion on food and other goodies, compared with the $10.1 billion they said they would spend before Super Bowl XLV last year.
One hot sauce warrior is the McIlhenny Company, which is introducing a seventh flavor in its Tabasco line, Tabasco Buffalo Style hot sauce, joining varieties like the original, known as Tabasco pepper sauce, and chipotle pepper sauce.
The new flavor is celebrated in a campaign by Ogilvy West in Los Angeles as from the people who perfected hot sauce, offering classic Buffalo flavor with just the right amount of heat.
As those ads begin, Tabascos principal rival, Franks RedHot sauce, is expanding to national television a sassy campaign, previously in print and on radio, that carries the theme I put that on everything. ( The campaign, with a budget estimated at $15 million, is created by Euro RSCG New York.
In the frank Franks commercials, a bleeping sound is heard over the word as it is uttered by a mischievous older woman named Ethel. On screen, her mouth is covered by a splat, as if a censor spilled sauce on the film.
(Excerpt) Read more at nytimes.com ...
Mrs. Renfro’s Ghost Pepper is my choice.
McIlhenny is a good cooking hot sauce, but a little harsh as a condiment. Frank’s to me is just so-so, clearly meant for your basic hot wings, and that’s exactly what it makes everything taste like.
As far as using hot sauce as a table condiment, there are so many varieties around now. My general favorites are Crystal, which has a lot of cayenne but is a slightly sweet hot, and the local Texas Pete, which is on the vinegary side, great on green vegetables.
Then, you get into Asian foods, Mexican, there are sauces that are right for those, too. Very segmented.
I like Frank’s. I put that $#!^ on everything!
I prefer Frank’s to Mc Ilheny’s, especially when I make Chili. McIlheny’s has too pronounced a vingar taste for me [although I do prefer it on a hot dog with ‘kraut, mustard and red pepper flake].
Beat me to it.
Can't have breakfast without it. But for all around stuff like cakes, ice cream and refried beans, I tend to use Tuong Ot Sriracha.
Look for ‘cutlerylover hot sauce’ on you tube. Lot’s of sauces tried.
I don’t use a hot sauce in making chili, I use chili peppers and/or chili powder. The hot sauce goes on top, Crystal, along with the diced onion, shredded cheddar and sour cream. It’s got just the right “mmmm” cayenne thing going on, not vinegar or an overpowering separate taste. I’ve just not been taken with Frank’s for much of anything, it’s the normal orange restaurant/bar hot wing sauce, nothing more and nothing less. McIlhenny Tabasco is great to cook with for certain things, but not quite as good for a condiment, imho.
My favorites are tapatio and cholula.
So much the worse for FR; that is damn funny right there. I second what someone else said...I switch between Tapatio and Cholula.
I put Tabasco on almost everything. I cannot wait for the buffalo style sauce! Mmmmmmm.....
I’ll drink to that. It is the best. Hot but still flavorful.
I make my hot wing sauce with Franks, unsalted butter, Adobo seasoning, and cayenne. I will be giving the new Tabasco a try though.....
I use dried chilis, chili powder, cayenne, pepper flakes, and when I can get ‘em, hot fresh green chilis that I scorch, sweat and puree and throw in. And hot sauce, paprika, Mexican oregano, cumin, garlic powder.
I bought some of the new Tobasco, but haven’t opened the bottle yet.
The most common way I use them is to dry them out, grind them into powder and use the powder to spice up our cooking. Here is a side by side comparison of the three peppers so you can see the difference:
This summer I will be adding Datil peppers to my repetoire. I have a plant growing indoors now and a dozen seeds that I will try to germinate in the springtime. It's an addicting hobby.
You’re serious? That stuff is like drinking gasoline with a lit match chaser.
I just got back from ZestFest in Irving, TX. I’d be hard pressed to pick one from this spicy food extravaganza. I bought about nine different varieties today.
I should know in a week or two if I'm going to have any luck. If I don't have anything after three more weeks I'm going to order more seeds and try again at a little lower temp if I can figure out a better way.
Good Stuff. I have a bottle of that, a bottle of Dave’s Gourmet Ghost Chili, and a bottle of 357 Mad Dog.
All three are pretty much more or less about the same taste wise, but just a little dab will do ya. :)
Screw you all, I’m actually in Tabasco right now.
You must be from the central coast of California.
I first had that sauce when I was stationed at Camp Roberts. Later, when I lived in Okinawa, Japan, I contacted the owner of the company that made Pepper Plant, and had it shipped to me by the case.
Since that time, (and since nobody local sells Pepper Plant) I've developed my own recipe that is very close to Pepper Plant.
Say hello to Frank for us.
Tapatio on scrambled eggs. Can I get a witness?
I have to mention my favorite, Marie Sharp’s Fiery Hot Habanero Sauce. Eggs are not the same without it. Great flavor, not just heat. Made in Belize.
Put them in the oven with just the light on. That will give you a good temperature. You can also try putting a few in a thermos of water that has been heated to 110 degrees and leave them in it overnight to soften them up. Nowadays I just put 4 seeds in a pot, leave it out on the deck, water it then transplant seedlings when they pop up. I have 8 or 9 Ghost plants indoors now, anywhere from just popped up before the weather turned cool to 3 years old.
If you can't get your seeds to germinate don't buy more. Send me an address and I'll mail you some for free.
Tiger Sauce is great to marinate with or put on bbq’ oysters ont eh half shell.
ont eh = on the
i like it on almost anything cause it's not too hot and has just a touch of sweet...
My daughter does also. She uses it like normal people use ketchup.
Try buying the pepper plants online.
I’ve had great success that way and you can get any ones you want for around $3 a piece.
Bellamy Brothers sing about jalapeños.......
Pepper Plant Sauce....my absolute favorite all around sauce. I buy it by the case every year. First had it at Uncle Herb’s in Oxnard. Love this sauce so much!
I make a trip to a Honduran bodega about twice a year to pick up Marie Sharp’s plus a random selection of other hot sauces from Central America.
At some point in 2005/6 I went a few years where I never ate eggs without Marie Sharp’s.
Hear hear!! I love Tapatio on eggs. It's also really good on pizza! And steaks... And soup... And salads... And hot dogs... And... And...
I buy my pepper plants at chileplants.com and have never been sorry.
I buy chiltepin pepper plants.
“I grow my own Tabascos, Habaneros and the hottest of them all, Ghost Chiles:”
Ghost chiles have fallen to 3rd place on the Scoville Chart.
The present list is:
1. Trinidad Scorpion Butch T Chili
2. Naga Viper Chili
3, Bhut Jolokia or Ghost Chili
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