I am in love with this woman

[kimery08]

i dont know why but that reminded me that there is construction going on across the street and i want to see some good looking men.

[ragingdave]

I agree that Tabasco is low on the hot sauce scale, but the sublime tang of their green pepper bottling and the rich smoky goodness of their chipotle bottle both kick ass. It really depends what you put them on.

Eggs = Green Pepper. Without a doubt the best sauce to put on any sort of eggs (especially over easy).

Sriracha is awesome but it has to stay on asian grub and it also gives me the runs something fierce.

[bballarl]

The green Tabasco on eggs is great. Though I prefer ketchup and Cholula.

[caco0283]

i dont know why but that reminded me that there is construction going on across the street and i want to see some good looking men.

[picks up chair]

I used to have to order Sriracha online 'cuz nobody was selling it near me. It goes on most things I cook.
Thai it, you'll like it.

[miscorrections]

fuck hot sauce, i like wasabi.

[TomAz]

I agree that Tabasco is low on the hot sauce scale, but the sublime tang of their green pepper bottling and the rich smoky goodness of their chipotle bottle both kick ass. It really depends what you put them on.

Eggs = Green Pepper. Without a doubt the best sauce to put on any sort of eggs (especially over easy).

Sriracha is awesome but it has to stay on asian grub and it also gives me the runs something fierce.

oh, I do love the green tabasco. I have this recipe where you coat a whole chicken in the better part of bottle of it then roast it. it sounds strange but you wind up with this really wonderfully flavored meat.


edit: Hi Dave.

[bartelby]

mmmmmmmmmmmm that sounds awesome...

i agree on the green tabasco as well...the first time i had it i was completely hooked...its perfect for those things that aren't supposed to be blazin' hot

[kreutz2112]

Cholula ontop of over easy eggs, on buttered toast. This is one of the better things in life.

[TomAz]

this was one in F&W's 2006 "Best of the Best" edition:

Green Tabasco Chicken

Ingredients:
1 whole chicken (about 3 lbs) well rinsed and patted dry
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon
1 jalapeño
1 clove garlic
1 bottle Green Tabasco Jalapeño Sauce or other green hot pepper sauce
Melted butter or bacon grease, for basting
1 1/2 cups of dry white wine

Preheat oven to 500 degrees. Snip off the tail and last joint of each of the chicken’s wings. Salt and pepper the cavity and stuff it with the lemon, jalapeño, and garlic. Truss up the chicken with kitchen twine, and place it on a rack in a roasting pan. Baste the chicken with half of the bottle of the Tabasco. Sprinkle salt and lots of black pepper on the wet Tabasco. Place the chicken in the oven in a roasting pan.

Put the trimmings plus the giblets of the chicken, minus the liver, in a 1-quart saucepan and cover with cold water. Bring to a simmer and let it cook while the chicken roasts. This will be the base for the sauce.

In about 20 minutes you should begin to hear the chicken sizzling. When you do, reduce the heat to 350 degrees, and baste the chicken with the butter or bacon grease. Repeat every 20 minutes. Cook until the legs can be wiggled easily. This should take between 1 and 1 1/4 hours. I prefer roasted chicken to be a little past done; it will be better cold the next day, if there is any left.

Let the chicken rest for 20 minutes on the counter. If it is then cool enough to handle, remove the string. Use poultry shears (if you cook chickens a lot, you really should buy these) to cut out the spine. Try to save all the juice that will be in the cavity. Put the juice, spine, jalapeño, and garlic into the saucepot and turn up the heat to a heavy boil, but discard the lemon, as it will make the sauce bitter.

Place the roasting pan on top of the stove and turn the heat up high. Pour in the wine and use a metal spatula to scrape up all of the browned bits and drippings. Add all this to the sauce. Let the sauce reduce until it begins to thicken. The time will vary according to the amount of liquid you begin with. Skim the grease off the top of your sauce.

Cut the chicken into serving pieces and arrange on a platter. When the sauce has reduced until it is thick and lustrous, strain it through a sieve over the chicken. If there is more sauce than the platter can hold, bring the rest to the table in a gravy boat. Crook’s serves this with mashed potatoes and wilted spinach. Serves 4-6.

[kreutz2112]

foi will you make me that^^^^

[ewiggy]

i put either siracha or green tabasco on everything. mostly green tabasco.

[musicmatters7]

[crazzz2007]

but I am willing to share.

that's my favorite hot sauce ever!!

[crazzz2007]

and tapatio kinda sucks, but definitely better than tabasco

[Yablonowitz]

I'm a cock sauce man myself.

Seconded.

[crazzz2007]

why are you jacking tom's avatar?

[Yablonowitz]

Don't talk about Jack like that.

[crazzz2007]

very unwitty

[Yablonowitz]

I'll be interested in attending your classes on wit.

[Yablonowitz]

I suck the cock.

[Mr.Nipples]

jesus...

[gaypalmsprings]

[ewiggy]

wow, greg.

[BoardsofCoachella]

Tapatio: Burritos, tacos, eggs
Sriracha: Pho

[CuervoPH]

Tom, I appreciate your taste, but how you could choose her over these two beauties is beyond me (Susie especially rocks...)

[Dickinabox]

Cholula on cortez halibut tacos at Fish House Vera Cruz in Carlsbad CA. No better food ever.

I live literally 2 miles from there but i've never been . I trust your judgment then. Will you guarantee satisfaction?

I'm a cock sauce man myself.

Oh man, theres nothing like that sauce on some Vietnamese Soup....

[TomAz]

Tom, I appreciate your taste, but how you could choose her over these two beauties is beyond me (Susie especially rocks...)

I've not had the honor of acquaintence with these two fine lasses. I shall seek them out.

[alyssak]

I'm a cock sauce man myself.

I used to eat this stuff all the time when I lived on Guam. And you couldn't eat ketchup without halfing it with hot sauce.

yummmmmm