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Crystal Suace and chilolo also in the team photo.

All depends on which food is being seasoned.

There is no substitute.

Absolutely the most perfectly-flavorful hot sauce ever produced.

Nothing else can or ever will compare!

Porno Gil: You know what Tabasco's good for? - Keep you hard.

Mrs. Porno Gil- Really?

Porno Gil: Only you gotta stick it up your ass.
I'll tell you how I found out about that.
I was doing a scene and it was supposed to be a two-girl scene, right? - Do you mind if I tell? -

Cheryl: It's your house.

Porno Gil: These guys have heard half these stories.
I'm doing this scene, supposedly with two girls and I keep waiting for the other girl to show up.
I'm fucking this girl for three hours.
Pounding, for hours.
Then suddenly, after a couple hours it feels like some chick's tea-bagging me, right?

Mrs. Porno Gil: You should fill her in on tea-bagging.

Porno Gil: Maybe you do, maybe you don't.
When a woman sucks your balls, she's tea-bagging you.
Mrs. Porno Gil: Or a man.

But So I feel that, and I think that other girl's shown up.
Then I feel her fingers on my balls, and I'm not even looking.
I'm just so I'm half asleep.
But I turned around, it's not the girl.
It is the biggest crew guy we got.
He's playing with my balls.
My wood starts going down, and I haven't even shot yet.
And I go: "I'm going down.
" And this guy goes, "I'll take care of it.
" He runs over to the craft service table, he comes back, his finger is red.
Sticks it up my ass.
Tabasco sauce! I stayed hard for another two hours because all the blood just goes.

Mrs. Porno Gil: I keep begging him to let us use it.

Porno Gil: I was renowned for being able to stay hard for hours.
That's what I could do.
I wasn't the biggest, all right? But I could stay hard the longest.

People who prefer other hot sauces over Tobasco just don't know any better.

None of those other Aldi brands like Frank's or Louisiana even deserve to be on the same table.

Wikipedia wrote:

[i]Originally all peppers used in Tabasco sauce were grown on Avery Island. Today peppers grown on the Island are used to produce seed stock, which is then shipped to foreign growers,[6] primarily in Central and South America. More predictable weather and readily available farmland in these locales allow a constant year-round supply. This ensures the availability of peppers should severe weather or other problems occur at a particular growing location.

Following company tradition, peppers are hand picked, and to ensure ripeness they are compared by pickers to a little red stick (le petit bâton rouge). Peppers are ground into a mash on the day of harvest and placed along with salt in white oak barrels (aging barrels previously used for Jack Daniel's Tennessee whiskey[7]). To prepare the barrel, the inside of the barrel is de-charred (top layer of wood is removed), torched and cleaned, to minimize the presence of any residual whiskey. The barrels are then used in warehouses on Avery Island for aging the mash.

After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is mixed with vinegar, stirred occasionally for a month, and then bottled as finished sauce.[8]

Q.Bovifs wrote:

Wikipedia wrote:

I saw this on "How It's Made" or one of those shows.

What I don't get is if they need to flash bomb the inside of the barrel, what difference does it make if they are Jack Daniels whiskey barrels or not? You're removing all essence of JD.

Tabasco is the best pure hot sauce.

I like Frank's Buffalo Sauce if I'm buying something for chicken from a store - Buffalo Chicken Dip or Buffalo Chicken Salad, good stuff.

Q.Bovifs wrote:

Wikipedia wrote:

I'm thinking along a pretty narrow view of just red pepper sauce where you are looking for heat with just a hint of flavor.

I put Sriracha as more of an ingredient that changes the flavor of the item you are eating quite a bit more.

I like Sriracha a lot but if I'm looking to give something a kick without drastically changing the flavor, I'd go with Tabasco.

Dr. Kenneth Noisewater wrote:

Pretty solid analysis.

People who prefer other hot sauces over Tobasco just don't know any better.

None of those other Aldi brands like Frank's or Louisiana even deserve to be on the same table.

Author:	bigfan [ Mon Nov 17, 2014 9:19 am ]
Post subject:	Re: TABASCO SAUCE
Crystal Suace and chilolo also in the team photo.

Author:	T-Bone [ Mon Nov 17, 2014 9:28 am ]
Post subject:	Re: TABASCO SAUCE
I have always bought Tabasco in the past. In fact I use it enough that I buy the large bottles. I was at Woodmans two weeks ago and saw that a large bottle was over $6. I had to draw a line in the sand and bought the same sized bottle of Franks for half the price.

Author:	a retard [ Mon Nov 17, 2014 9:43 am ]
Post subject:	Re: TABASCO SAUCE
Trifecta consists of Tabasco, Sriracha, and Wasabi. All depends on which food is being seasoned. And the Tabasco barn has two entries: Classic Pepper #1 Tabasco Sweet & Spicy #1A

Author:	IMU [ Mon Nov 17, 2014 9:44 am ]
Post subject:	Re: TABASCO SAUCE
bigfan wrote: Crystal Suace and chilolo also in the team photo. You may as well just smash your keyboard when you post.

Author:	rogers park bryan [ Mon Nov 17, 2014 9:58 am ]
Post subject:	Re: TABASCO SAUCE
Porno Gil: You know what Tabasco's good for? - Keep you hard. Mrs. Porno Gil- Really? Porno Gil: Only you gotta stick it up your ass. I'll tell you how I found out about that. I was doing a scene and it was supposed to be a two-girl scene, right? - Do you mind if I tell? - Cheryl: It's your house. Porno Gil: These guys have heard half these stories. I'm doing this scene, supposedly with two girls and I keep waiting for the other girl to show up. I'm fucking this girl for three hours. Pounding, for hours. Then suddenly, after a couple hours it feels like some chick's tea-bagging me, right? Mrs. Porno Gil: You should fill her in on tea-bagging. Porno Gil: Maybe you do, maybe you don't. When a woman sucks your balls, she's tea-bagging you. Mrs. Porno Gil: Or a man. But So I feel that, and I think that other girl's shown up. Then I feel her fingers on my balls, and I'm not even looking. I'm just so I'm half asleep. But I turned around, it's not the girl. It is the biggest crew guy we got. He's playing with my balls. My wood starts going down, and I haven't even shot yet. And I go: "I'm going down. " And this guy goes, "I'll take care of it. " He runs over to the craft service table, he comes back, his finger is red. Sticks it up my ass. Tabasco sauce! I stayed hard for another two hours because all the blood just goes. Mrs. Porno Gil: I keep begging him to let us use it. Porno Gil: I was renowned for being able to stay hard for hours. That's what I could do. I wasn't the biggest, all right? But I could stay hard the longest.

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TABASCO SAUCE https://mail.chicagofanatics.com/viewtopic.php?f=100&t=90429	Page 1 of 1

Author:	Tall Midget [ Mon Nov 17, 2014 11:38 am ]
Post subject:	Re: TABASCO SAUCE
Tabasco Sauce is fine, but Tall Midget vastly prefers Huy Fong Sriracha. Not unlike George Ofman, it has an underlying fruitiness that has a certain appeal.

Author:	Bagels [ Mon Nov 17, 2014 11:39 am ]
Post subject:	Re: TABASCO SAUCE
a retard wrote: All depends on which food is being seasoned. yeah this is key Tabasco is best with eggs. and Chili . wouldn't really use it on tacos

Author:	Gloopan Kuratz [ Mon Nov 17, 2014 11:47 am ]
Post subject:	Re: TABASCO SAUCE

Author:	Chus [ Mon Nov 17, 2014 1:11 pm ]
Post subject:	Re: TABASCO SAUCE
Q.Bovifs wrote: There is no substitute. Absolutely the most perfectly-flavorful hot sauce ever produced. Nothing else can or ever will compare! Agreed. I hate it when I am at a restaurant, and they bring me some generic hot sauce, when I ask for Tabasco.

Author:	Chus [ Mon Nov 17, 2014 1:13 pm ]
Post subject:	Re: TABASCO SAUCE
rogers park bryan wrote: Porno Gil: You know what Tabasco's good for? - Keep you hard. Mrs. Porno Gil- Really? Porno Gil: Only you gotta stick it up your ass. I'll tell you how I found out about that. I was doing a scene and it was supposed to be a two-girl scene, right? - Do you mind if I tell? - Cheryl: It's your house. Porno Gil: These guys have heard half these stories. I'm doing this scene, supposedly with two girls and I keep waiting for the other girl to show up. I'm fucking this girl for three hours. Pounding, for hours. Then suddenly, after a couple hours it feels like some chick's tea-bagging me, right? Mrs. Porno Gil: You should fill her in on tea-bagging. Porno Gil: Maybe you do, maybe you don't. When a woman sucks your balls, she's tea-bagging you. Mrs. Porno Gil: Or a man. But So I feel that, and I think that other girl's shown up. Then I feel her fingers on my balls, and I'm not even looking. I'm just so I'm half asleep. But I turned around, it's not the girl. It is the biggest crew guy we got. He's playing with my balls. My wood starts going down, and I haven't even shot yet. And I go: "I'm going down. " And this guy goes, "I'll take care of it. " He runs over to the craft service table, he comes back, his finger is red. Sticks it up my ass. Tabasco sauce! I stayed hard for another two hours because all the blood just goes. Mrs. Porno Gil: I keep begging him to let us use it. Porno Gil: I was renowned for being able to stay hard for hours. That's what I could do. I wasn't the biggest, all right? But I could stay hard the longest. Best. Episode. Ever.

Author:	Scorehead [ Mon Nov 17, 2014 1:16 pm ]
Post subject:	Re: TABASCO SAUCE
Franks is the best. Also, a great value is the 3 pack of Louisana hot sauce at Sams Club for $2.99.

Author:	Chus [ Mon Nov 17, 2014 1:18 pm ]
Post subject:	Re: TABASCO SAUCE
-Hey. -Hi. -Thanks so much for stopping. I've been so lost. I've been driving around for a half hour here. 'm just trying to get back to the freeway to LA. -You don't recognize me, do you? -No. -On the driving range the other day? You're the guy from the driving range. - I was right behind you on the range. - Right. -You wouldn't help me with the ball. -The ball? -The range ball. -It fell and you wouldn't help me out. -You know what? My back was killing me, I couldn't bend down. -I didn't pick up on that. You were hitting the ball so well. You were swinging great. -That's twisting. I could twist, I couldn't bend. Two different things. It's a big difference, really. My God, you must have thought I was such an asshole. -I didn't know why you wouldn't help me. What kind of prick doesn't pick up somebody's ball? I thought you could help out, but I understand. -I would've picked up the ball if I could bend down. It's your back, right? - Completely. - Sure, I understand. - I'm sorry, I apologize. - It's all right. - Wait, are you going to Gil's party? - Yeah. - You know Gil? From the club? - Yeah. - I'm old friends with Gil. We've been buddies for a long time. -So, can I follow you over there? -Should you go to the party with your back, can you bend over with your back? -Yeah. -Maybe you should bend over and kiss my ass. Maybe next time you'll remember to pick up the fucking golf ball.

Author:	Mr. Hernandez [ Mon Nov 17, 2014 4:04 pm ]
Post subject:	Re: TABASCO SAUCE
Louisiana hot sauce for me for the most part. I drown my chicken in it or Franks. Cholula or El Tapatio for Mexican food Siracha is always on hand too

Author:	Spaulding [ Tue Nov 18, 2014 1:34 am ]
Post subject:	Re: TABASCO SAUCE
[quote="Tall Midget"]Tabasco Sauce is fine, but Tall Midget vastly prefers Huy Fong Sriracha. Not unlike George Ofman, it has an underlying fruitiness that has a certain appeal. You ever try making your own?

Author:	pittmike [ Wed Nov 19, 2014 1:56 am ]
Post subject:	Re: TABASCO SAUCE
Was in a BBQ place in AZ today and they had Tobasco brand smoked chipolte variety. Was not bad.

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Author:	Chus [ Tue Nov 18, 2014 10:20 am ]
Post subject:	Re: TABASCO SAUCE
Q.Bovifs wrote: People who prefer other hot sauces over Tobasco just don't know any better. None of those other Aldi brands like Frank's or Louisiana even deserve to be on the same table. Frank's and Louisiana have their place. They go well with southern foods like jambalaya, or red beans and rice.

Author:	Dr. Kenneth Noisewater [ Tue Nov 18, 2014 12:46 pm ]
Post subject:	Re: TABASCO SAUCE
Q.Bovifs wrote: Wikipedia wrote: [i]Originally all peppers used in Tabasco sauce were grown on Avery Island. Today peppers grown on the Island are used to produce seed stock, which is then shipped to foreign growers,[6] primarily in Central and South America. More predictable weather and readily available farmland in these locales allow a constant year-round supply. This ensures the availability of peppers should severe weather or other problems occur at a particular growing location. Following company tradition, peppers are hand picked, and to ensure ripeness they are compared by pickers to a little red stick (le petit bâton rouge). Peppers are ground into a mash on the day of harvest and placed along with salt in white oak barrels (aging barrels previously used for Jack Daniel's Tennessee whiskey[7]). To prepare the barrel, the inside of the barrel is de-charred (top layer of wood is removed), torched and cleaned, to minimize the presence of any residual whiskey. The barrels are then used in warehouses on Avery Island for aging the mash. After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is mixed with vinegar, stirred occasionally for a month, and then bottled as finished sauce.[8] I saw this on "How It's Made" or one of those shows. What I don't get is if they need to flash bomb the inside of the barrel, what difference does it make if they are Jack Daniels whiskey barrels or not? You're removing all essence of JD. Tabasco is the best pure hot sauce. I like Frank's Buffalo Sauce if I'm buying something for chicken from a store - Buffalo Chicken Dip or Buffalo Chicken Salad, good stuff.

Author:	Tall Midget [ Tue Nov 18, 2014 12:52 pm ]
Post subject:	Re: TABASCO SAUCE
Dr. Kenneth Noisewater wrote: Q.Bovifs wrote: Wikipedia wrote: [i]Originally all peppers used in Tabasco sauce were grown on Avery Island. Today peppers grown on the Island are used to produce seed stock, which is then shipped to foreign growers,[6] primarily in Central and South America. More predictable weather and readily available farmland in these locales allow a constant year-round supply. This ensures the availability of peppers should severe weather or other problems occur at a particular growing location. Following company tradition, peppers are hand picked, and to ensure ripeness they are compared by pickers to a little red stick (le petit bâton rouge). Peppers are ground into a mash on the day of harvest and placed along with salt in white oak barrels (aging barrels previously used for Jack Daniel's Tennessee whiskey[7]). To prepare the barrel, the inside of the barrel is de-charred (top layer of wood is removed), torched and cleaned, to minimize the presence of any residual whiskey. The barrels are then used in warehouses on Avery Island for aging the mash. After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is mixed with vinegar, stirred occasionally for a month, and then bottled as finished sauce.[8] I saw this on "How It's Made" or one of those shows. What I don't get is if they need to flash bomb the inside of the barrel, what difference does it make if they are Jack Daniels whiskey barrels or not? You're removing all essence of JD. Tabasco is the best pure hot sauce. I like Frank's Buffalo Sauce if I'm buying something for chicken from a store - Buffalo Chicken Dip or Buffalo Chicken Salad, good stuff. What do you mean by "pure"? Is Huy Fong Sriracha included in that category? Any number of Mexican hot sauces? If so, I beg to differ.

Author:	T-Bone [ Tue Nov 18, 2014 1:11 pm ]
Post subject:	Re: TABASCO SAUCE
Dr. Kenneth Noisewater wrote: Q.Bovifs wrote: Wikipedia wrote: [i]Originally all peppers used in Tabasco sauce were grown on Avery Island. Today peppers grown on the Island are used to produce seed stock, which is then shipped to foreign growers,[6] primarily in Central and South America. More predictable weather and readily available farmland in these locales allow a constant year-round supply. This ensures the availability of peppers should severe weather or other problems occur at a particular growing location. Following company tradition, peppers are hand picked, and to ensure ripeness they are compared by pickers to a little red stick (le petit bâton rouge). Peppers are ground into a mash on the day of harvest and placed along with salt in white oak barrels (aging barrels previously used for Jack Daniel's Tennessee whiskey[7]). To prepare the barrel, the inside of the barrel is de-charred (top layer of wood is removed), torched and cleaned, to minimize the presence of any residual whiskey. The barrels are then used in warehouses on Avery Island for aging the mash. After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is mixed with vinegar, stirred occasionally for a month, and then bottled as finished sauce.[8] I saw this on "How It's Made" or one of those shows. What I don't get is if they need to flash bomb the inside of the barrel, what difference does it make if they are Jack Daniels whiskey barrels or not? You're removing all essence of JD. Tabasco is the best pure hot sauce. I like Frank's Buffalo Sauce if I'm buying something for chicken from a store - Buffalo Chicken Dip or Buffalo Chicken Salad, good stuff. They had a story on Tabasco on CBS Sunday morning a few months back and they went into quite some detail about the process and history of the company.

Author:	Chus [ Tue Nov 18, 2014 1:36 pm ]
Post subject:	Re: TABASCO SAUCE
Dr. Kenneth Noisewater wrote: I'm thinking along a pretty narrow view of just red pepper sauce where you are looking for heat with just a hint of flavor. I put Sriracha as more of an ingredient that changes the flavor of the item you are eating quite a bit more. I like Sriracha a lot but if I'm looking to give something a kick without drastically changing the flavor, I'd go with Tabasco. Pretty solid analysis.

Author:	Zippy-The-Pinhead [ Tue Nov 18, 2014 1:47 pm ]
Post subject:	Re: TABASCO SAUCE

Author:	Tall Midget [ Tue Nov 18, 2014 2:32 pm ]
Post subject:	Re: TABASCO SAUCE
Chus wrote: Dr. Kenneth Noisewater wrote: I'm thinking along a pretty narrow view of just red pepper sauce where you are looking for heat with just a hint of flavor. I put Sriracha as more of an ingredient that changes the flavor of the item you are eating quite a bit more. I like Sriracha a lot but if I'm looking to give something a kick without drastically changing the flavor, I'd go with Tabasco. Pretty solid analysis. Interesting. I've always thought of Tabasco in the same way that Noisy describes Sriracha. It has a pretty distinct, assertive flavor in my view.

Author:	Scorehead [ Wed Nov 19, 2014 1:27 am ]
Post subject:	Re: TABASCO SAUCE
Q.Bovifs wrote: People who prefer other hot sauces over Tobasco just don't know any better. None of those other Aldi brands like Frank's or Louisiana even deserve to be on the same table. Both Franks & Louisiana deliver better flavor & heat than Tabasco. I have about 50 bottles of hot sauce at Scorehead estates, & not a one of them is Tabasco.