Posted on 01/29/2012 8:08:48 PM PST by nickcarraway
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.
it's not super hot, but damn it's good... 
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.
/johnny
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.
Excellent stuff
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.
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