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(Neatorama)   Asian girl brings dishonor upon her family, thinks Tabasco tastes better than Sriracha   (neatorama.com) divider line 250
    More: Amusing, NeatoShop, Pinkie Pie, Tabasco sauce  
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8876 clicks; posted to Main » on 26 Apr 2013 at 2:18 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



250 Comments   (+0 »)
   
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2013-04-26 12:32:29 PM
Sriracha is way too hot, which is why all the hipster foodie tossers like it.
 
2013-04-26 12:45:19 PM
This is like arguing over BK vs. MacDo's. Why bother?
 
2013-04-26 01:04:08 PM
Harissa beats them both.
 
2013-04-26 01:07:28 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.
 
2013-04-26 01:08:51 PM
 
2013-04-26 01:22:47 PM

Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.


She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.

And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.
 
2013-04-26 01:38:07 PM

DjangoStonereaver: Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.

She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.

And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.


I'll bet you'd enjoy Smoked Tabasco. This is great stuff. It has a lot of savory flavor, but almost no heat. In the 'Bunny hutch, we go through about 2 bottles a month.
 
2013-04-26 02:19:53 PM
Is she hot?
 
2013-04-26 02:20:37 PM
Sriracha is the new bacon
 
2013-04-26 02:20:44 PM
Tabasco is great because it has a unique flavor to go along with the heat.  It has completely different uses than most hot sauces, which are fairly interchangeable.
 
2013-04-26 02:21:14 PM
I thought all Asians loved the cock.
 
2013-04-26 02:21:21 PM
Hot Asian thread.
 
2013-04-26 02:22:05 PM
1-media-cdn.foolz.us
 
2013-04-26 02:22:27 PM

DjangoStonereaver: Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.

She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.


And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.


You've got that all backwards.
 
2013-04-26 02:23:03 PM
Tabasco is spicy vinegar and really doesn't bring much to any meals. Sriracha isn't even that hot if used in moderation but does bring out the flavours in far more foods than Tabasco.
 
2013-04-26 02:23:07 PM
Depends. Both are different tools for the job.

I've found that a little Tabasco is great to make chicken wings.
 
2013-04-26 02:23:49 PM
They each have a purpose. Tabasco for more Mexican dishes, siracha for Asian. But that attitude is way too balanced for foodies.
 
2013-04-26 02:24:12 PM
That's like asking which is better: A hammer or a screwdriver?

Depends on whether you're working with nails, or working with screwdrivers.

Different foods demand different hot sauces.
 
2013-04-26 02:24:36 PM
So...what's a good hot sauce? I don't find Tabasco too hot, but I don't really like the flavor.
 
2013-04-26 02:24:47 PM

PC LOAD LETTER: Harissa beats them both.


This, damn you.
 
2013-04-26 02:24:58 PM
Sriracha and Tabasco can live together in harmony
 
2013-04-26 02:27:47 PM
Tabasco for eggs and bad Mexican food and giving a little extra kick to bloody marys

Sriracha for damn near everything else.
 
2013-04-26 02:27:53 PM
Sriracha isn't hot.

It is overrated, however.

And the stuff in the plastic bottle isn't the only kind of chili sauce you can get.
 
2013-04-26 02:28:02 PM
farm4.static.flickr.com

//obscure?
 
2013-04-26 02:28:26 PM
Honor killing time!
 
2013-04-26 02:28:54 PM
Frank's
 
2013-04-26 02:29:08 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


NO! The hipsters do NOT get Sriracha!

THIS FAR AND NO FARTHER!!!
 
2013-04-26 02:30:11 PM
I am a Frank's guy.
 
2013-04-26 02:30:28 PM
Sriracha because of pho.
 
2013-04-26 02:30:32 PM

carnifex2005: Tabasco is spicy vinegar and really doesn't bring much to any meals. Sriracha isn't even that hot if used in moderation but does bring out the flavours in far more foods than Tabasco.


Vinegar goes with a wide variety of things, so your statement is incorrect on its face.
 
2013-04-26 02:30:42 PM
static.neatorama.com

nice ad I see in there
 
2013-04-26 02:30:42 PM

Ego edo infantia cattus: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

NO! The hipsters do NOT get Sriracha!

THIS FAR AND NO FARTHER!!!


Too late, they're already breached the gates.
 
2013-04-26 02:30:46 PM
I'd rather taste the food and not the hot sauce. Crushed red pepper flakes for me.
 
2013-04-26 02:30:57 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


I BEG your pardon? Hipster foodie tosser?! I'll have you know, my good man, that I am not hipster foodie.
 
2013-04-26 02:31:14 PM
This is what you put on fried chicken.

25.media.tumblr.com
 
2013-04-26 02:31:17 PM
I will tell you this. Siracha makes a disGUSTing bloody mary. Just...bleh. I prefer Red Rooster Louisiana for my everyday hot sauce needs. Though, this year we're going to experiment with making our own out of some of the peppers we're growing in the garden.

Oh, and...

macadamnut: PC LOAD LETTER: Harissa beats them both.

This, damn you.


THAT!!! And it makes a super tasty, super easy chicken recipe. Marinate chicken in Harissa overnight, cook till done, serve over rice. Done.
 
2013-04-26 02:31:25 PM

robohobo: So...what's a good hot sauce? I don't find Tabasco too hot, but I don't really like the flavor.


This stuff is a good, all-purpose hot sauce:  Yucatan Sunshine
 
2013-04-26 02:31:28 PM

This text is now purple: carnifex2005: Tabasco is spicy vinegar and really doesn't bring much to any meals. Sriracha isn't even that hot if used in moderation but does bring out the flavours in far more foods than Tabasco.

Vinegar goes with a wide variety of things, so your statement is incorrect on its face.


Rhode Islanders agree.
 
2013-04-26 02:32:29 PM
Srirachi is better just because it has garlic in it.
 
2013-04-26 02:32:58 PM

katerbug72: Frank's


No,  not since nana said it is shiat.
 
2013-04-26 02:32:58 PM
So linking to a one paragraph blog post linking to another blog post with picture of an Asian girl at the bottom in a 128x128 gif is a thing now?
 
2013-04-26 02:33:08 PM

Farxist Marxist: DIY Sriracha:

http://www.instructables.com/id/DIY-Sriracha-aka-Rooster-Sauce/


I like this stuff I make better than Sriracha for most things.  It's from Ball Complete Book of Home Preserving.  The raisins are little spice bombs waiting to explode with awesome.

Makes about 12 4-oz or 6 8-oz jars.
2 1/2 cups white vinegar (5% acidity).
2 1/2 granulated sugar
4 cups chopped hot peppers. (I used about 3 cups chopped Thai Chilies and 1 cup Jalapenos, seeds and all)
1 1/2 cups raisins, rinsed.
1/4 cup garlic
1 tbsp grated gingerroot
2 tsp salt

1) Prep your canner, jars, and lids
2) In a large non reactive sauce pan, combine vinegar and sugar.
Bring to a boil over high heat, stirring to dissolve the sugar.
Reduce heat and boil gently 3 minutes.
Add peppers, raisins, garlic, gingerroot and salt, increase the heat and bring to a boil.
Reduce heat again and boil gently 5 minutes
3) Ladle the Sauce into hot jars, leaving 1/2" head space. Remove air bubbles. Wipe rim. Center lid. Screw band on until finger tip tight.
4) Put the jars in the boiling water canner, making sure they are completely covered with water by about 1". Bring to boil and boil 10 minutes. After the 10 minutes, turn off the burner, remove the canner lid, and wait 5 minutes. Remove jars, cool, and store.
 
2013-04-26 02:33:14 PM

robohobo: So...what's a good hot sauce? I don't find Tabasco too hot, but I don't really like the flavor.


El Yucateco.  Good table sauce.  Red is HOT.  Green is hot with a little more flavor.

If you want hot ingredient-type sauce with flavor, I recommend this stuff called Pure Habanero - Red Savina.  Google for it, it's a little bottle with a cork in it.  Lots of flavor, lots of heat.
 
2013-04-26 02:33:32 PM
I'm more a Cholula man myself.
 
2013-04-26 02:33:37 PM
I like them both, but they're not going to be putting little bottles of Sriracha in MREs anytime soon. Tabasco is king.
 
2013-04-26 02:33:42 PM
just to reiterate: Tabasco is hotter than Sriracha

the only arguable reason why you might think sriracha is hotter is because you put more of it on.  since it's thicker, less runs off.

each have their purposes.  tabasco in bloody mary's and pickles.  sriracha on stuff asian (very particular flavor profile, will overpower if misapplied).  crystal's for everything else!

/ not a big hot sauce guy. i don't mind heat at all, but i don't care for cheap vinegar too much.  some house made hotsauces are great though.  like at this restaurant called cochon.  or butcher, cochon's little brother.  only hotsauce on earth that is actually awesome.
 
2013-04-26 02:34:00 PM
2.bp.blogspot.com

/I don't care what you think.
 
2013-04-26 02:34:04 PM

rkiller1: Hot Asian West Indian thread.

www.hotshoppe.com

 
2013-04-26 02:34:37 PM

tricycleracer: 2.bp.blogspot.com


I love Cholula on eggs.

croesius: www.hotshoppe.com


Now THAT is some hot sauce.
 
2013-04-26 02:34:50 PM

DjangoStonereaver: Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.

She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.

And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.


I know what you mean about hot for the sake of hot while foregoing flavor. that's exactly how I feel about buffalo sauce.
 
2013-04-26 02:35:19 PM
There used to be a Vietnamese place across the street from ASU's main campus that I went to regularly about 10-15 years ago.  Used to put the stuff on my noodle bowls, it tasted great.

won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.

Jeez, give it a rest.
 
2013-04-26 02:35:26 PM

tricycleracer: /I don't care what you think.


not hot, top tier flavor.
 
2013-04-26 02:35:57 PM
Looking at how that website is laid out with her "argument" makes me want to go back in time and shove an entire bottle of each condiment up her parents' urethrae.

Other than that -- if you're paying, eat what you want. If you like your wings boiled in milk or flame-tossed in the souls of orphans murdered with ghost chiles it's up to you. Slather grape jelly on a $1,000 slice of Toro Tuna if you want. Just do it quietly.
 
2013-04-26 02:35:58 PM
i actually much prefer the green pepper tabasco to the traditional formula. it advertises as less spicy and while that is true, i find that the actual flavor of chili pepper is a lot more noticeable. the regular tabasco has too much vinegar, it drowns out most of the chili flavor.
 
2013-04-26 02:35:59 PM
i.qkme.me
 
2013-04-26 02:36:20 PM
Pussies.

www.peppers.com
 
2013-04-26 02:36:45 PM
sauceworld.com
Marie Sharp's FTW
 
2013-04-26 02:36:51 PM

Incontinent_dog_and_monkey_rodeo: robohobo: So...what's a good hot sauce? I don't find Tabasco too hot, but I don't really like the flavor.

This stuff is a good, all-purpose hot sauce:  Yucatan Sunshine


Also, this one.
 
2013-04-26 02:36:55 PM
Good grief, buffalo sauce and Tabasco are "hot" now?  What a bunch of pussies on here.

And CHOLULA?!?  That stuff is red water.
 
2013-04-26 02:37:32 PM
Busha Browne's Pukka Sauce !
 
2013-04-26 02:37:43 PM
i.walmartimages.com

I love this stuff.  But I'm open to advice.   Who else makes a great buffalo sauce?
 
2013-04-26 02:37:45 PM
What a dumb survey. They each have their place in the fridge, Sriracha is for spicing up Asian dishes and chilies. Tabasco is for eggs and gas station beef and bean burritos.

Honestly though, I prefer Cholula over Tabasco.

/spell check suggests Cholera for Cholula
//I thought it was funny
///Yes I'm easily amused
 
2013-04-26 02:38:05 PM

pute kisses like a man: tabasco in bloody mary's and pickles.  sriracha on stuff asian (very particular flavor profile, will overpower if misapplied).  crystal's for everything else!


This, this, a THOUSAND times this. Crystal FTW.

www.crystalhotsauce.com

/hot like the sauce
//....just right
 
2013-04-26 02:38:13 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


The mating call of the pansy.
 
2013-04-26 02:38:28 PM
SpaghettiOs® + Sriracha = SrirachOs®

1 can + 3 Tbs ratio
 
2013-04-26 02:38:35 PM
Sriracha is way over rated.  Had em all and it's not part of my pepper condiment anymore.  Tabasco is number one.
 
2013-04-26 02:38:41 PM

Dr. Goldshnoz: I know what you mean about hot for the sake of hot while foregoing flavor. that's exactly how I feel about buffalo sauce.


Most buffalo sauces have enough vinegar that there will be at least a second flavor profile. It might be powerful astringency, but it's there.
 
2013-04-26 02:38:41 PM

fireclown: Who else makes a great buffalo sauce?


Pick your favorite hot sauce.  Mix with butter.
 
2013-04-26 02:38:51 PM
There was a Tabasco Gold or something like that out a few years ago. I had a bottle and now can't find it anywhere. Man it really worked on egg sandwiches. Been looking for it for a while now and can't find it anywhere. Maybe it has another name. I wish I would have at least saved the bottle.

For those of you who do like Tabasco, you have to go visit the factory. It's rough on the lungs though.
 
2013-04-26 02:38:54 PM
She's right.
 
2013-04-26 02:39:08 PM
No love for Tapatio? Dang.
 
rpm
2013-04-26 02:39:33 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


If you think Sriracha is way too hot, you haven't tried very many hot sauces.

ecx.images-amazon.com
 
2013-04-26 02:39:47 PM
There is a place in Jackson Hole named Teton Thai and you can order your food 1 to 4 and a 4 is not for the faint of heart.
 
2013-04-26 02:40:15 PM

DontMakeMeComeBackThere: There used to be a Vietnamese place across the street from ASU's main campus that I went to regularly about 10-15 years ago.  Used to put the stuff on my noodle bowls, it tasted great.

won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.

Jeez, give it a rest.


What's funny is you sound like a hipster.

Something I liked that was obscure is now popular!  Dammit!
 
2013-04-26 02:40:29 PM
I love Sriracha for when I fark up cooking something and could use some extra flavor. Tabasco I generally dislike but for some reason it's great on popcorn.

The best hot sauce I've ever had is from Harold's Chicken Shack in Chicago. I don't know what they do but it's phenomenal.

Crystal or Franks for everyday purposes.
 
2013-04-26 02:40:35 PM
This is good shiat too:

www.sammcgees.com
 
2013-04-26 02:41:04 PM
Hey, how about linking to the actual article, subby?

Also,
i298.photobucket.com
Also, Tabasco. Both go well on Balogna Sandwiches.
 
2013-04-26 02:41:08 PM
It's always been my opinion that the capsaicin which is the active compound that gives hot foods their "hotness" is enjoyable because it annoys the tongue, waking it up to taste all the other flavors in the food better. That said, everybody's tolerance for the stuff runs a wide range. Some people need very little, and in fact can tolerate only a little. I consider myself a "moderate" taster. I can use Red Hot and Texas Pete like ketchup. I got dared into eating a mysterious little pepper once. Only an inch long, and no bigger around than a pencil. The girl bartender who dared me said she'd buy my beer for the rest of the night. I should have known better right then and there. The side of my mouth that I did the chewing on literally felt like I had taken a shotgun blast directly to the mouth. The other side simply felt like I had a blowtorch pointed at it. And this, for better than an hour. Nothing, and I seriously mean nothing you do will stop the pain. I see no use for such concentrations of the stuff in a food, except in cases of playing practical jokes on your friends. I cannot fathom a person deliberately seeking out such levels of pain in their food.
 
2013-04-26 02:41:15 PM
Depends on what I'm eating, thats why I use the Bernie Mac hot sauce carry purse.
 
2013-04-26 02:41:28 PM

AGremlin: [1-media-cdn.foolz.us image 260x260]


That's a cute little Asian girl.

Louisiana Hot Sauce FTW!
 
2013-04-26 02:41:35 PM
This is just like a beer thread.   The correct answer is.... all of them.   There is a time and place for all.  Sriracha for some things, Louisiana Hot Sauce for others, Cholula for something here, Tabasco Chipotle for something there... etc.

I have an entire shelf of hot sauces.  Someone just brought a variety pack of Louisianas into work, the garlic hot sauce one was tasty.
 
2013-04-26 02:41:40 PM
Sriracha is delicious and garlicky, while Tobasco tastes like spicy old man farts.  Sriracha wins, hands down.
 
2013-04-26 02:41:49 PM
DIY Sriracha: put trace amounts of garlic and ground white pepper in ketchup. How do people think it's hot?

There are a few things that cock sauce is good for, but Tabasco is just generally better for meat, vegetables, pizza, and noodles... although about the only asian food I like is Indian, so maybe that skews my perception.

I need to try me some of that garlic tabasco, but change is bad!
 
2013-04-26 02:41:53 PM
I don't know why everyone thinks Sriracha isn't for Mexican food, nothing goes better on beef tacos, breakfast burritos and carne asada chips/fries
 
2013-04-26 02:42:28 PM

DontMakeMeComeBackThere: won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.


Disliking something because it's in wide use is pretty much the definition of hipster behavior.
 
2013-04-26 02:42:29 PM
I'm fond of homemade salsas, mostly because you can measure the amount of flavor/heat you want with them. I prefer mine not as hot, but definitely spicy and savory, so I do a lot of chipotle-based salsas.

I once tried doing a chili oil with vinegar, olive oil and some chiltepin chillies. Not so great.
 
2013-04-26 02:43:11 PM
t0.gstatic.com

Best damn hot sauce.  Perfect mix of heat & flavor.

/Sriracha gives me nasty heartburn but doesn't have the heat to make it worthwhile...no thanks.
 
2013-04-26 02:43:14 PM

Notabunny: I'll bet you'd enjoy Smoked Tabasco. This is great stuff. It has a lot of savory flavor, but almost no heat. In the 'Bunny hutch, we go through about 2 bottles a month.


I bought some of this based on a recommendation from the last Fark hot sauce thread. Now I'm wondering how I ever lived without it.
 
2013-04-26 02:43:25 PM
Cholula is amazing. I've even had it on bananas just because. Also I agree with crushed red pepper. Great way to add spicyness without noticeably changing the flavor.
 
Sio
2013-04-26 02:43:51 PM
I'm a big fan of sriracha, and have been for a long time. Thanks to the hipsters getting their hands on it, I've been able find it in more and more restaurants. I used to be a total nerd and carry my own bottle depending on what I was intending on eating.

That said, I adore Cholula as well. GREAT on mexican fare, though I agree that it's not exactly hot, more of an explosion of flavour than anything. Of course, my definition of hot is rather... extreme for a lot of people.

/yay peppers
 
2013-04-26 02:43:55 PM

Shazam999: Good grief, buffalo sauce and Tabasco are "hot" now?  What a bunch of pussies on here.

And CHOLULA?!?  That stuff is red water.


I'm just not a big fan of suffering through a meal so that people will bow down to me and say, "Wow, that guy is so tough! He just put half a bottle of fire sauce in his chili. Don't fark with that guy, he likes spicy things!"

/men who verify their masculinity by the hotness of hot sauce and how big their truck is are little-dicked pansies
 
2013-04-26 02:43:56 PM

SkylineRecords: I'm more a Cholula man myself.


Cholula flavored Jack Links jerky is the farkin' tits.
 
2013-04-26 02:44:37 PM

tortilla burger: Sriracha and Tabasco can live together in harmony


Who are you kidding? Out here on the Left Coast it's Sriracha or stay home. That shiat from the bayous is just too gauche for words.

/hipster nose stuck firmly up in the air
 
2013-04-26 02:44:49 PM
www.hotsauce.com
I'm not a big fan of silly sauce names, or of making sauce so effing hot that it isn't tasty anymore, but this label always makes me laugh.  Yes.  I am a simple man.
 
2013-04-26 02:44:51 PM
Better than Sriracha, from the folks who brought you Sriracha:

www.huyfong.com
 
2013-04-26 02:45:03 PM

DontMakeMeComeBackThere: There used to be a Vietnamese place across the street from ASU's main campus that I went to regularly about 10-15 years ago.  Used to put the stuff on my noodle bowls, it tasted great.

won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.

Jeez, give it a rest.


caskstrength.files.wordpress.com
 
2013-04-26 02:45:03 PM

Gunny Walker: Hey, how about linking to the actual article, subby?

Also,
[i298.photobucket.com image 351x923]
Also, Tabasco. Both go well on Balogna Sandwiches.


I think you've found the black hole of white trash.
 
2013-04-26 02:45:06 PM

Incontinent_dog_and_monkey_rodeo: Tabasco is great because it has a unique flavor to go along with the heat.  It has completely different uses than most hot sauces, which are fairly interchangeable.


This is why I like Tabasco. Seems like every hot sauce is more concerned with Scoville units than taste - all they care about is the burn but a good hot sauce has taste behind the burn.
 
2013-04-26 02:45:40 PM

carnifex2005: Tabasco is spicy vinegar and really doesn't bring much to any meals. Sriracha isn't even that hot if used in moderation but does bring out the flavours in far more foods than Tabasco.


EXACTLY! The vinegar flavor in Tabasco is overpowering and tends to make everything that it is used with taste like vinegar. Sriracha doesn't have the same vinegar infusion which is nice.

Aside from Sriracha, I like these as well for similar reasons (adds heat w/ no vinegar flavor):


www.theberkeleydiet.com
2.bp.blogspot.com
www.hotsauce.com
 
2013-04-26 02:45:57 PM
I think my taste buds are changing. I used to love Sriracha but now I get some weird aftertaste thing that I don't care for. I use Tapatio and Cholula for most things these days, but Tabasco is good too, just not as all-purpose as those.  I'm also finding myself disliking a lot of darker beers that I used to love. A lot of them have become too sweet for me over the past year or so.
 
2013-04-26 02:46:14 PM
I think it depends on the flavor profile I want to experience. I have Tabasco, Sriracha, Louisiana, Sontava, Cholula Chili Garlic / Chili Lime/ Chipotle, and a couple of homemade sauces in my cabinet. They are all pretty tasty on different things (or one one thing to get different tastes).
 
2013-04-26 02:47:12 PM
If you have to use either of these I suggest getting better food.
 
2013-04-26 02:47:13 PM

tricycleracer: [2.bp.blogspot.com image 300x400]

/I don't care what you think.


Second the Cholula love.
 
2013-04-26 02:47:55 PM
As someone who consumes large quantities of hot sauce on a daily basis I have to say what the fark is wrong with you people. Tabasco has almost zero flavour and is almost purely heat. Sriracha is delicious, but I tend to only use it on Asian dishes and boiled eggs. Franks has the best flavour by far and works with everything. Also harissa is great but is not a specific brand. There are many different types of harissa of varying degrees of hotness.
 
2013-04-26 02:48:18 PM

SkylineRecords: I think you've found the black hole of white trash.


No, you're thinking of Lisa Lampanelli
 
2013-04-26 02:48:44 PM
Tapatio is my go-to hot sauce.

Besides pho, I really don't like Sriracha in anything. I hate the way it coats the tongue.
 
2013-04-26 02:49:40 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


*looks at profile*

Maryland. That explains why Sriracha is too hot for you.  Sriracha is the training wheels of hot sauces.
 
Sio
2013-04-26 02:49:41 PM

sxacho: snip... I use Tapatio and Cholula for most things these days....


OMG I forgot about that one, that's a nice flavour and touch of heat. Found on a lot of diner tables in the Denver area...
 
2013-04-26 02:50:50 PM
I use Sriracha on a lot of things, but it's more for the garlicky flavor. I'm half Hispanic, grew up on my Mom's cooking which included liberal amounts of pepper with Tabasco dribbled all over...yeah, it's not HOT to me.
 
2013-04-26 02:51:52 PM

FooDog: carnifex2005: Tabasco is spicy vinegar and really doesn't bring much to any meals. Sriracha isn't even that hot if used in moderation but does bring out the flavours in far more foods than Tabasco.

EXACTLY! The vinegar flavor in Tabasco is overpowering and tends to make everything that it is used with taste like vinegar. Sriracha doesn't have the same vinegar infusion which is nice.

Aside from Sriracha, I like these as well for similar reasons (adds heat w/ no vinegar flavor):


[www.theberkeleydiet.com image 330x330]
[2.bp.blogspot.com image 300x400]
[www.hotsauce.com image 300x400]


Like Cholula - fruity and hot
 
2013-04-26 02:51:54 PM

Whatthefark: SkylineRecords: I think you've found the black hole of white trash.

No, you're thinking of Lisa Lampanelli


No sir, that's the white hole of black trash.
 
2013-04-26 02:51:57 PM
My biggest knock against Franks and Crystal is too much sodium.  The salt taste tends to overwhelm.
 
2013-04-26 02:52:08 PM
Franks > Tobasco
 
2013-04-26 02:53:01 PM
I think in the Tabasco vs. Sriracha thing I am all about the cock but I like tobasco for some things.

That said Secret Aardvark Habanero is my current favorite. Not that spicy for a habanero sauce but so tasty. Not sure if it is just a PDX thing but it is why I go to Milo's for breakfast as often as I do.
 
2013-04-26 02:53:13 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


Sriracha's really not that hot. I'm not trying to be a tough guy or anything--you're allowed to not like spicy things--but just saying. Frank's is substantially hotter. Tabasco is much hotter (but has the downside of tasting like crap).
 
2013-04-26 02:54:09 PM

SkylineRecords: Shazam999: Good grief, buffalo sauce and Tabasco are "hot" now?  What a bunch of pussies on here.

And CHOLULA?!?  That stuff is red water.

I'm just not a big fan of suffering through a meal so that people will bow down to me and say, "Wow, that guy is so tough! He just put half a bottle of fire sauce in his chili. Don't fark with that guy, he likes spicy things!"

/men who verify their masculinity by the hotness of hot sauce and how big their truck is are little-dicked pansies


If you're suffering through a meal from farking Tobasco sauce, you deserve to get your balls chopped off, assuming you had any in the first place.
 
2013-04-26 02:54:35 PM
I have a whole collection of videos of Asian women bringing dishonor upon their families.

But that's another topic.
 
2013-04-26 02:54:41 PM
img.21food.com

I also love pretty much everything this company has produced over the years...some of the best flavor/heat combination I've ever had, and I used to keep an entire shelf in my fridge just for hot sauces.
 
2013-04-26 02:55:09 PM

Fribble: [sauceworld.com image 432x432]
Marie Sharp's FTW


Have you had the Beware?  Love that stuff.
 
2013-04-26 02:56:03 PM

DontMakeMeComeBackThere: There used to be a Vietnamese place across the street from ASU's main campus that I went to regularly about 10-15 years ago.  Used to put the stuff on my noodle bowls, it tasted great.

won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.

Jeez, give it a rest.


Eh, I won't let hipster bullshiat put me off anything because it just puts me at their level and perpetuates the cycle.  There's hardly anything I don't eat it with.  Gotta admit, I thought it was a bit weird to start seeing it on Walmart and supermarket shelves.

FooDog:

Aside from Sriracha, I like these as well for similar reasons (adds heat w/ no vinegar flavor):

[imagine sambal oelek]


One of my favorite sambals.  I cook with it, and not just Indonesian food.  Of course, when I'm cooking, I have to stop myself from eating the whole jar.  I have a tendency to keep downing spoon after spoon full of it.
 
2013-04-26 02:56:58 PM
www.reilyfoods.com
 
2013-04-26 02:57:04 PM
Gumbo - Tabasco
Eggs and to add flavor - Cholula
Everything else - Sriracha
 
2013-04-26 02:57:28 PM
Oh, they are allowing comments for "FEATURED PARTNER" links, now?

'Cause that sure as hell wasn't an article.
It was a crapload of GIFs.
formatted for a hand held device.
 
2013-04-26 02:57:29 PM
Sriracha is great on pho, sushi, and any number of other Asian dishes. Tobasco is great on Creole, Cajun, Mexican, Bloody Marys, and a variety of American dishes (especially breakfast).

There is a great subtlety about Tobasco that sriracha lacks, IMO. It is fermented, then aged slowly. Kind of like comparing fine bourbon to vodka distilled five times: both may offer finesse, but the bourbon offers complexity that pure vodka can't touch. Of course, sometimes pure, clean alcohol is exactly what is called for in a given drink.

What were we talking about again? Friday afternoon...time for a drink...
 
2013-04-26 02:57:45 PM
Dammit.  Now I'll need to pour a shot of Frank's to get me through to dinner.
 
2013-04-26 02:58:13 PM
Depends on the meal which hot sauce works
 
2013-04-26 02:58:43 PM
The problem with going too spicy isn't the pain going in, it's the pain coming back out. I think we've all soaked a wad of toilet paper in cold water from the faucet for some temporary relief.
 
2013-04-26 03:00:17 PM

picturescrazy: The problem with going too spicy isn't the pain going in, it's the pain coming back out. I think we've all soaked a wad of toilet paper in cold water from the faucet for some temporary relief.


Come on ice cream!
 
2013-04-26 03:00:30 PM

fireclown: [i.walmartimages.com image 500x500]

I love this stuff.  But I'm open to advice.   Who else makes a great buffalo sauce?


You do ... the original buffalo wing sauce is just butter and tabasco (or Frank's)
 
2013-04-26 03:00:57 PM

The Crepes of Wrath: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

*looks at profile*

Maryland. That explains why Sriracha is too hot for you.  Sriracha is the training wheels of hot sauces.


My god yes.  Those who think Sriracha is too hot are typically women, children and Yankees.  I marinate with Sriracha sometimes.  The piquant garlicky taste goes well with chicken and pork. If I want heat I usually go for El Yucateco habanero sauce.  That sh*t will rock your taste buds.
 
2013-04-26 03:01:21 PM
frenchfriestoflaxseeds.files.wordpress.com
 
2013-04-26 03:01:34 PM
We could have had an Asian girl thread. But this is nice too.

img580.imageshack.us

well, maybe not that nice
 
2013-04-26 03:02:48 PM

the money is in the banana stand: Eggs and to add flavor - Cholula


Agree completely.  I like the stuff, but I don't buy it.  I do know that my local IHOP will have a bottle on the table, and that's exactly where I want it to be.
 
2013-04-26 03:03:15 PM
Franks all day. Tabasco does age the peppers for a long time, and has a unique flavor, but as far as cayenne sauces go, it is not the best.

/go for the Huy Fong garlic pepper paste.
 
2013-04-26 03:03:53 PM
/retrieves bottle of Frank's RedHot Original from pantry and examines label closely

//2% of the RDA for Vitamin A

///far out, man
 
2013-04-26 03:05:18 PM
CSB:

My mom put McIlhenny Tabasco sauce on my tongue when I swore as a kid. Ever since, I had a weird connection between spicy food and sin.

I love spicy food now.

I'm going to say that that isn't a total coincidence.

/CSB
 
2013-04-26 03:05:25 PM
Sriracha sucks.  Not just overrated, it sucks.
There I've said it.
 
2013-04-26 03:05:48 PM

SkylineRecords: I'm more a Cholula man myself.


Yeah, this is my favorite.  Each variety of it is good too.
 
2013-04-26 03:05:53 PM

Shazam999: SkylineRecords: Shazam999: Good grief, buffalo sauce and Tabasco are "hot" now?  What a bunch of pussies on here.

And CHOLULA?!?  That stuff is red water.

I'm just not a big fan of suffering through a meal so that people will bow down to me and say, "Wow, that guy is so tough! He just put half a bottle of fire sauce in his chili. Don't fark with that guy, he likes spicy things!"

/men who verify their masculinity by the hotness of hot sauce and how big their truck is are little-dicked pansies

If you're suffering through a meal from farking Tobasco sauce, you deserve to get your balls chopped off, assuming you had any in the first place.



Take it easy, champ. It's hot sauce. No need to get all worked up.
 
2013-04-26 03:09:53 PM

Do the needful: Come on ice cream!


You want him to do what now?
 
2013-04-26 03:09:58 PM

kwame: croesius: www.hotshoppe.com

Now THAT is some hot sauce.


A great little Matouk's snack:

tortilla wrap
cheese of your fancy
Matouk's
Ranch.

Microwave the tortilla and cheese, add sauces.

Great little treat.

/Ain't seen you since your Awesome Lunch thread, good times!
 
2013-04-26 03:13:08 PM
Cock sauce all the way!

/except on oysters
 
2013-04-26 03:13:49 PM

Thisbymaster: If you have to use either of these I suggest getting better food.


Because enjoying them for their flavor is impossible because you can't handle a little heat. Project much?

/put me down for both and Cholula as well.
 
2013-04-26 03:14:33 PM

dk47: Fribble: [sauceworld.com image 432x432]
Marie Sharp's FTW

Have you had the Beware?  Love that stuff.


There is an unopened bottle in my spice pantry... and yes I have an entire pantry dedicated to spices.

I haven't been brave enough to try but perhaps I will bust it out to put over some grilled asparagus I plan on making tonight.
 
2013-04-26 03:15:22 PM

Shazam999: SkylineRecords: Shazam999: Good grief, buffalo sauce and Tabasco are "hot" now?  What a bunch of pussies on here.

And CHOLULA?!?  That stuff is red water.

I'm just not a big fan of suffering through a meal so that people will bow down to me and say, "Wow, that guy is so tough! He just put half a bottle of fire sauce in his chili. Don't fark with that guy, he likes spicy things!"

/men who verify their masculinity by the hotness of hot sauce and how big their truck is are little-dicked pansies

If you're suffering through a meal from farking Tobasco sauce, you deserve to get your balls chopped off, assuming you had any in the first place.


I love spice for spice and spice for flavor as well. That being said, I'm sorry about your penis, dude.
 
2013-04-26 03:15:35 PM
Why not just link directly to the Foodbeast article that Neatorama is summarizing here (and then hiding the link to behind the single word, "Link")?

Seriously, do sites like Neatorama really make money off of just pointing out other sites' content and making some little, clever remark about them?

/swIdt?
 
2013-04-26 03:15:36 PM
carnifex2005

Tabasco is spicy vinegar and really doesn't bring much to any meals. Sriracha isn't even that hot if used in moderation but does bring out the flavours in far more foods than Tabasco.
^This.
I'm not a super hot food fan, and Sriracha is plenty mild for even me.
 
2013-04-26 03:17:53 PM
I don't mean to say I don't also love Sriracha. It's great in pho, and it's great with yakitori, etc.

All I'm saying is that I have a soft spot in my heart, and lungs, and pancreas, for McIlhenny. (Although I really don't like their "chipotle smoked" version; I had to flush that shiat down the shiatter.)
 
2013-04-26 03:18:34 PM

Bane of Broone: Thisbymaster: If you have to use either of these I suggest getting better food.

Because enjoying them for their flavor is impossible because you can't handle a little heat. Project much?

/put me down for both and Cholula as well.


Cholula is not bad.  The Jack Link's with it is pretty good.

www.scottrobertsweb.com
 
2013-04-26 03:20:24 PM
www.mesamexicanfoods.com
Yes, that's a quart.
 
2013-04-26 03:21:17 PM
i.imgur.com

You really have turned into shiat, Fark.
 
2013-04-26 03:22:55 PM
Some farker was pimpin' his hot sauce business in the farkus tab a month or so ago. Anyone tried any of it yet?
 
2013-04-26 03:23:03 PM

Gunny Walker: Hey, how about linking to the actual article, subby?

Also,
[i298.photobucket.com image 351x923]
Also, Tabasco. Both go well on Balogna Sandwiches.


Louisiana Hot sauce always has a stronger vinegar smell to me, then Tabasco does
 
2013-04-26 03:25:29 PM

The Stealth Hippopotamus: We could have had an Asian girl thread. But this is nice too.

[img580.imageshack.us image 600x816]

well, maybe not that nice


Stealth hippopotamus is the hiro of this thread.

waa waa I can eat hotter sauce than you, I'm way better.  Shut up.  Just shut up.
 
2013-04-26 03:26:04 PM

Major Broca: No love for Tapatio? Dang.


I have a bottle of Tapatio at home, its pretty good.  Also have one of Tabasco, Franks Red Hot and Louisiana Habenero (wish I could find the Chipotle flavor.)  And for when people brag: "Habenero is WEAK, got something hotter?"  I grab a class of milk for them and then dig this out of the cabinet:
mobile1.texags.com
/hot..  linked?
Good stuff.
 
2013-04-26 03:27:04 PM
Two totally different sauces with different flavors, and different purposes.  I use Sriracha as an ingredient in dishes, soups, chili, etc.  I use Tabasco as a condiment  onfoods like fries, popcorn, etc.

Other faves:
- Green Tabasco
- Garlic Cholula
- Tapatio
- Valentina
- Any yellow Caribbean sauce

Used to love to see how hot I could tolerate, but now I care more about the flavor.  I must be getting old.
 
2013-04-26 03:29:06 PM
www.thebigoctober.com
 
2013-04-26 03:29:28 PM
Different hot sauces on different things. Tabasco in a bloody Mary. Frank's on a burrito. Whichever of the super hot ones I happen to have on hand in chilli. Sriracha on noodles or, oddly, portobello mushroom burgers. I don't drink one kind of beer or wine or liquor, why should I eat only one hot sauce?
 
2013-04-26 03:29:50 PM
So it's official?  The sriracha backlash has begun?  Darn it, everytime I decide I like something, this happens!
 
2013-04-26 03:31:05 PM
My standby hot sauce is definitely Sriracha. It is great on Asian and Mexican foods, eggs, Mac and Cheese (a must!) and works well in marinades, especially with pork and chicken. The only things I can think of that it doesn't work well for are bloody mary's, shellfish/oysters, buffalo chicken dips and other spicy dips, and dry rubbed baby back ribs. All of these foods are better for Cholula, Tabasco, or Louisiana Hot Sauce because the vinegar is crucial. Who puts barbeque sauce on perfectly good ribs anyway? I won't turn my nose up at other sauces, but I think Sriracha is much more versatile than some people are giving it credit for.
 
2013-04-26 03:31:21 PM

picturescrazy: The problem with going too spicy isn't the pain going in, it's the pain coming back out.


crow202.org
I've heard lots of people talk about this, but never experienced it. Even after eating several fajitas with Dave's Insanity (not the Total, just the regular). Probably a good thing.

The Stealth Hippopotamus: We could have had an Asian girl thread. But this is nice too.


I don't know why people seized on "hot sauce" instead of "Asian girl". One of those things. It's not like it's hard to find cute Asian women on the internet though. (possibly NSFW)
 
2013-04-26 03:32:16 PM
Neither. I don't like spicy foods. Spicy food was invented so you could eat meat past its prime (or so I have been told). I just don't see the point.

/I order pad thai with one star
 
2013-04-26 03:35:57 PM
If hot sauces were chain discount stores, Cholula would be K-Mart. That stuff is not hot in the least and tates nasty. Tabasco is king.
 
2013-04-26 03:38:06 PM
img33.imageshack.us

3 teaspoons olive oil while browning the stew meat and sliced pork sausage
1/2 Lipton beefy-onion soup mix packet
1/2 bottle Cholula
Gallon+ of water, bring to a boil and add the veggies and Minestrone soup mix
Two hours simmering
Enjoy your soup for a few days
 
2013-04-26 03:41:30 PM

kwame: This is what you put on fried chicken.

[25.media.tumblr.com image 275x275]


Indeed.  Very glad the company was able to bounce back after Katrina
 
2013-04-26 03:43:31 PM

danceswithcrows: I don't know why people seized on "hot sauce" instead of "Asian girl". One of those things.


And you can't google hot sauce?!

Anyway I like picture threads on fark. That way people have already filtered some of the ugly out!!


Case in point:
img5.imageshack.us

You have any idea how much ugly I had to tread though before I bought us this jewel?!
 
2013-04-26 03:43:49 PM

SlagginOff: I love Sriracha for when I fark up cooking something and could use some extra flavor. Tabasco I generally dislike but for some reason it's great on popcorn.

The best hot sauce I've ever had is from Harold's Chicken Shack in Chicago. I don't know what they do but it's phenomenal.

Crystal or Franks for everyday purposes.


This. Tobasco is awesome on popcorn
 
2013-04-26 03:44:29 PM
Hot Asian Girls bringing shame, and all we get is a hot sauce thread? Wow, Fark be slipin.

/Tobasco for cooking, Crystal on greens, and Louisiana World's Best for just about everything else.
 
2013-04-26 03:45:21 PM

tricycleracer: [2.bp.blogspot.com image 300x400]

/I don't care what you think.


WRONG.

This is the best:
www.ocado.com
 
2013-04-26 03:46:37 PM
The girl bartender who dared me said she'd buy my beer for the rest of the night.

Hahahahaha. You got me. I am in excruciating pain. Good one!
 
2013-04-26 03:47:06 PM

C0rf: Better than Sriracha, from the folks who brought you Sriracha:

[www.huyfong.com image 150x233]


i love to take a tablespoon or so of that and give it a good rub on a pork tenderloin. it can go into the oven or on the grill immediatly. gives it a nice kick of heat and garlic without overshadowing the tenderloins natural flavor and it doesn't require you marinate it for awhile (so its great say for grilling a tenderloin on a work night)
 
2013-04-26 03:47:33 PM

Your Black Muslim Credit Union: Tabasco does age the peppers for a long time, and has a unique flavor, but as far as cayenne sauces go, it is not the best.


Tabasco (Capsicum frutescens) isn't a cayenne pepper (Capsicum annuum) sauce. They are different species of pepper.
 
2013-04-26 03:47:50 PM

Private_Citizen: Hot Asian Girls bringing shame, and all we get is a hot sauce thread? Wow, Fark be slipin.

/Tobasco for cooking, Crystal on greens, and Louisiana World's Best for just about everything else.


Yet you limp in here without a single picture?


img543.imageshack.us
 
2013-04-26 03:48:43 PM

Civil_War2_Time: [img33.imageshack.us image 800x600]

3 teaspoons olive oil while browning the stew meat and sliced pork sausage
1/2 Lipton beefy-onion soup mix packet
1/2 bottle Cholula
Gallon+ of water, bring to a boil and add the veggies and Minestrone soup mix
Two hours simmering
Enjoy your soup for a few days


I love one pot meals.  This I can cook in the dutch oven when camping.  I'll be trying it out.  Thx!
 
2013-04-26 03:49:38 PM
Both of those sauces are crap! Trappey's Red Devil or GTFO!

texas-wholesale.com
 
2013-04-26 03:50:05 PM

Trocadero: [www.mesamexicanfoods.com image 244x390]
Yes, that's a quart.


Es una salsa muy salsa!
 
2013-04-26 03:50:57 PM
Encona makes a tasty sauce.
I usually use El Yucateco or Sriracha, but Encona extra hot is great on eggs.
 
2013-04-26 03:54:35 PM
Hot sauce is for wimps. I line up a bunch of tacos with little protest signs, and wait for the police to come along and pepper-spray them. Then I eat the tacos.
 
2013-04-26 03:54:41 PM

The Stealth Hippopotamus: We could have had an Asian girl thread. But this is nice too.

[img580.imageshack.us image 600x816]

well, maybe not that nice


Finally! I was just about to biatch at all ya'll hosers that this should have been an asian girl thread.... but noooo you couldn't take it that hot.

\Not you TSH, you're cool.
 
2013-04-26 03:56:33 PM

The Stealth Hippopotamus: Private_Citizen: Hot Asian Girls bringing shame, and all we get is a hot sauce thread? Wow, Fark be slipin.

/Tobasco for cooking, Crystal on greens, and Louisiana World's Best for just about everything else.

Yet you limp in here without a single picture?


Hey, that's what awesome Farkers like you are for - Glorious pics like that!

/On my relic of a phone, pics are Really difficult for me to post.
 
2013-04-26 03:57:29 PM
Cock sauce on most asian foods, particularly Thai curry.

Tobasco on anything remotely Cajun.

Tapatio on eggs and in Bloody Mary's, but Tobasco is fine for either in a pinch.

Buffalo Chipotle on the fried potatoes that you have with the eggs you put the Tapatio on.  Also in chili con carne.

Cholula on beans.

For taco night you need one each with Cholula, Tapatio, Wietchepec's Humboldt Green, Melinda's Mango Habanero, and Hey Juan's Death Paste.

This isn't hard, people.
 
2013-04-26 03:58:44 PM

Bonobo62: Hot sauce is for wimps. I line up a bunch of tacos with little protest signs, and wait for the police to come along and pepper-spray them. Then I eat the tacos.


media-cache-lt0.pinterest.com
 
2013-04-26 03:59:41 PM

Psycoholic_Slag: Civil_War2_Time: [img33.imageshack.us image 800x600]

3 teaspoons olive oil while browning the stew meat and sliced pork sausage
1/2 Lipton beefy-onion soup mix packet
1/2 bottle Cholula
Gallon+ of water, bring to a boil and add the veggies and Minestrone soup mix
Two hours simmering
Enjoy your soup for a few days

I love one pot meals.  This I can cook in the dutch oven when camping.  I'll be trying it out.  Thx!


No problem. It's got what does the active body good. Meat, veggies, salt and water.

I suggest you leave the Dutch oven farts behind, though.
 
2013-04-26 04:00:31 PM

insertdip: As someone who consumes large quantities of hot sauce on a daily basis I have to say what the fark is wrong with you people. Tabasco has almost zero flavour and is almost purely heat. Sriracha is delicious, but I tend to only use it on Asian dishes and boiled eggs. Franks has the best flavour by far and works with everything. Also harissa is great but is not a specific brand. There are many different types of harissa of varying degrees of hotness.


Here you go: homemade harissa.
 
2013-04-26 04:01:55 PM

Shazam999: Good grief, buffalo sauce and Tabasco are "hot" now?  What a bunch of pussies on here.

And CHOLULA?!?  That stuff is red water.


No shiat, neither of these sauces are hot. Sriracha has a good taste and a little spice. Tabasco tastes like red vinegar and doesn't have a place on anything that doesn't already taste like crap. Cholula is ok on Mexican, but is it hot? Not even close. Someone posted a pic of Blair's, that is what hot is. Same with Dave's.
 
2013-04-26 04:06:01 PM

The Stealth Hippopotamus: And you can't google hot sauce?!


Pictures of hot sauce, instead of pictures of cute Asian women? OK, no worries.

crow202.org
 
2013-04-26 04:06:37 PM

Uchiha_Cycliste: \Not you TSH, you're cool.


"eff you, eff you, eff you, you're cool and eff you"??

Private_Citizen: /On my relic of a phone, pics are Really difficult for me to post.


Got an Iphone 5 and I still don't post pictures from my phone. My entertainment comes from having the perfect picture (or as close as I can come to it) saved on my hard-drive somewhere. Using the world wide web is cheating.

And cheating is a no no

img197.imageshack.us
 
2013-04-26 04:06:39 PM
content9.flixster.com
Caution:  High Schoville scale sauce can lead to an unstable mental state.
 
2013-04-26 04:10:00 PM
On another note, I note with bemused resignation how many people think Tabasco is spelled "Tobasco".
 
2013-04-26 04:10:49 PM
www.wine-expos.com
 
2013-04-26 04:11:54 PM
I read an article from an American journalist who covered the war in Bosnia in the 1990's. The Americans provided ready meals to Sarajevo and other besieged areas and those teeny tiny bottles of Tabasco became an instant sensation. Teen girls would wear them as earrings. The Bosnians absolutely loved the stuff. One day, the journalist was busy interviewing some Bosnian fighters. An elderly villager came running up the dirt road. He broke into the conversation and loudly asked, "Are you the American who speaks our language?"

The reporter responded, "Yes, I am."

The old man immediately asked, "Is it true that in America you have Tabasco in big bottles?"

The journalist told him Tabasco usually comes in bigger bottles. The old man asked "How big?"

The journalist thought about it for a minute, and remembered a time he visited a woman at a diner and noticed a huge refill bottle of Tabasco sitting in the kitchen. So the journalist motioned with his hands a VERY BIG bottle. "About THAT big!"

The villager's eyes bulged out and he exclaimed "I KNEW IT!" then immediately ran back down the road to his village to tell everyone.

Moral of the story: Bosnians really, really like Tabasco.
 
2013-04-26 04:12:57 PM
Being Cajun/Chinese, I would have to say this: Different sauces for different foods! Really now, was that so hard?
 
2013-04-26 04:14:34 PM

Fribble: [sauceworld.com image 432x432]
Marie Sharp's FTW


Came here to defend THIS.

Thank you
 
2013-04-26 04:17:37 PM

Notabunny: DjangoStonereaver: Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.

She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.

And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.

I'll bet you'd enjoy Smoked Tabasco. This is great stuff. It has a lot of savory flavor, but almost no heat. In the 'Bunny hutch, we go through about 2 bottles a month.


I've tried it, and its OK, but I've never been a fan of chipotle peppers, and don't think I don't like heat, but its heat/flavour
balance just doesn't do it for me.

My personal baseline is how good a sauce goes wtih eggs, and Smoked Tabasco doesn't do it for me on eggs.
 
2013-04-26 04:18:10 PM
crow202.org

I saw this a while back and thought it was too interesting to not get. 1 hot sauce, 1 mild sauce, you turn the dial to adjust the proportions of each sauce that get mixed/dispensed. Despite the prominent Dave's name, the hot sauce is more "flavorful" than "OMG my tongue is on fire".
 
2013-04-26 04:18:54 PM

The Stealth Hippopotamus: Uchiha_Cycliste: \Not you TSH, you're cool.

"eff you, eff you, eff you, you're cool and eff you"??


That's exactly what I was thinking. That and it's a damn shame I'm at work and not at home so I can help.
 
2013-04-26 04:19:03 PM

DreamyAltarBoy: Being Cajun/Chinese


what this is? I dont even.
img22.imageshack.us

/I want to come over for dinner.
 
2013-04-26 04:19:29 PM

ZZ9 Plural Z Alpha: DjangoStonereaver: Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.

She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.


And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.

You've got that all backwards.


-shrug-

I can't say I've tried Sriracha on anything other than asian dishes, but from when I've had it that's been my experience.
 
2013-04-26 04:19:53 PM

danceswithcrows: The Stealth Hippopotamus: And you can't google hot sauce?!

Pictures of hot sauce, instead of pictures of cute Asian women? OK, no worries.

[crow202.org image 582x800]


I'll be damned, Kwame has an Alt. Or someone is cheating on Kwame, hard to tell.
 
2013-04-26 04:23:26 PM

rpm: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

If you think Sriracha is way too hot, you haven't tried very many hot sauces.


Call me a lightweight then: that particular sauce falls in the 'personal defense chemical' category for me.
 
2013-04-26 04:25:54 PM

DjangoStonereaver: Notabunny: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

My 7yo daughter has enjoyed it on soups and noodles and rice and salads and sandwiches since she was about 3 or 4. Of course, my 7yo daughter is pretty kickass.

She's a better man than I am, obviously. ;-)

Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.

And don't get me started about the high-Scoville 'designer' hot sauces that would probably work better
as personal defense weapons than as condiments.


I'm known among my friends as the "spicy" guy.  I like it hot, but I like it hot and flavorful.  My opinion is that both Tabasco and Sriracha are second rate sauces and should be relegated to the same usage you would have for Taco Bell sauce packets.

I also agree about the designer super hot sauces.  fark you, that's not food.

I make my own Mango Habenaro (sp?) sauce and it's fantastic on anything you would use Tabasco for.  It's just a lot more work.
 
2013-04-26 04:26:59 PM

The Crepes of Wrath: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

*looks at profile*

Maryland. That explains why Sriracha is too hot for you.  Sriracha is the training wheels of hot sauces.


There is one good application for sriracha that I've had:  the Sriracha bar from Chego in LA.  I think the chocolate helped
moderate the heat for me.
 
2013-04-26 04:27:11 PM
I have found that there are very few things I cannot put Sriracha on and not have it taste better.  Tabasco, not so much.  YMMV.
 
2013-04-26 04:29:15 PM

CitizenTed: I read an article from an American journalist who covered the war in Bosnia in the 1990's. The Americans provided ready meals to Sarajevo and other besieged areas and those teeny tiny bottles of Tabasco became an instant sensation. Teen girls would wear them as earrings. The Bosnians absolutely loved the stuff. One day, the journalist was busy interviewing some Bosnian fighters. An elderly villager came running up the dirt road. He broke into the conversation and loudly asked, "Are you the American who speaks our language?"

The reporter responded, "Yes, I am."

The old man immediately asked, "Is it true that in America you have Tabasco in big bottles?"

The journalist told him Tabasco usually comes in bigger bottles. The old man asked "How big?"

The journalist thought about it for a minute, and remembered a time he visited a woman at a diner and noticed a huge refill bottle of Tabasco sitting in the kitchen. So the journalist motioned with his hands a VERY BIG bottle. "About THAT big!"

The villager's eyes bulged out and he exclaimed "I KNEW IT!" then immediately ran back down the road to his village to tell everyone.

Moral of the story: Bosnians really, really like Tabasco.


I've heard that some soldiers will put drops of Tabasco in their eyes to stay awake during watch.  Not sure if it's true.
 
2013-04-26 04:30:49 PM

beezeltown: There is a great subtlety about Tobasco that sriracha lacks, IMO. It is fermented, then aged slowly. Kind of like comparing fine bourbon to vodka distilled five times: both may offer finesse, but the bourbon offers complexity that pure vodka can't touch. Of course, sometimes pure, clean alcohol is exactly what is called for in a given drink.


I really like this analogy, and interestingly I prefer bourbon to vodka.
 
2013-04-26 04:33:44 PM

DjangoStonereaver: Call me a lightweight then: that particular sauce falls in the 'personal defense chemical' category for me.


img35.imageshack.us
 
2013-04-26 04:37:58 PM
250+ posts and no Angry Asian Father memes yet?  Fark, I am disappoint
 
2013-04-26 04:54:54 PM
Tabasco just taste like vinegar to me, and Siracha is NOT hot. Mildly spicy at best.
 
2013-04-26 04:58:45 PM

Major Broca: No love for Tapatio? Dang.


Trocadero: [www.mesamexicanfoods.com image 244x390]
Yes, that's a quart.


Magnanimous_J: Tapatio is my go-to hot sauce.

Besides pho, I really don't like Sriracha in anything. I hate the way it coats the tongue.


Sio: sxacho: snip... I use Tapatio and Cholula for most things these days....

OMG I forgot about that one, that's a nice flavour and touch of heat. Found on a lot of diner tables in the Denver area...


These are the answers you're looking for.

/gotta remember to get more when I grocery shop tonight
 
2013-04-26 04:59:18 PM

Gunny Walker: Hey, how about linking to the actual article, subby?

Also,
[i298.photobucket.com image 351x923]
Also, Tabasco. Both go well on Balogna Sandwiches.


I'd forgotten about that one. That's what I used before Frank's.
 
2013-04-26 05:01:00 PM

The Stealth Hippopotamus: DreamyAltarBoy: Being Cajun/Chinese

what this is? I dont even.


/I want to come over for dinner.


Do you like pork? Do you like shrimp? Will you eat the parts of an animal that would make a Scotsman wretch? Did Kwame's food thread make you snicker? Have you ever eaten the face of a cow? How about fatback cured in beet juice?
 
2013-04-26 05:04:08 PM

fireclown: [www.hotsauce.com image 300x400]
I'm not a big fan of silly sauce names, or of making sauce so effing hot that it isn't tasty anymore, but this label always makes me laugh.  Yes.  I am a simple man.


I came here for a picture of "Ass In The Tub" hot sauce, and you sir, did not disappoint me.
 
2013-04-26 05:08:06 PM

DreamyAltarBoy: The Stealth Hippopotamus: DreamyAltarBoy: Being Cajun/Chinese

what this is? I dont even.


/I want to come over for dinner.

Do you like pork? Do you like shrimp? Will you eat the parts of an animal that would make a Scotsman wretch? Did Kwame's food thread make you snicker? Have you ever eaten the face of a cow? How about fatback cured in beet juice?


Tete de veau, just off the square in Toulouse.  Yumm.
 
2013-04-26 05:08:23 PM

tortilla burger: Sriracha and Tabasco can live together in harmony


Thank you for getting that song stuck in my head.
 
2013-04-26 05:11:24 PM
Tabasco Habanero is the best flavor of Tabasco IMO. I like both normal Tabasco and Sriracha, but I prefer sauces with more flavor and more heat.
 
2013-04-26 05:12:31 PM
Both Tabasco and Sriracha are everyday go-tos in my kitchen.  But for adding some real heat along with flavor, I like this one:

unclebig.com
 
2013-04-26 05:22:45 PM

DjangoStonereaver: Of course personal taste and experience has a lot to do with it.  I like spicy, but I like good taste too, and for
me Sriracha sauce is just heat for the sake of heat, whereas with Tabasco I can actually taste something
alongside the heat.


My experience is exactly the opposite. I find that regular Tabasco is almost all heat with a vinegar aftertaste whereas I can find sriracha to be a nice blend of spices that has about the same amount of heat.

This isn't to say that I disbelieve you. People have different palates. It's the same reason some people love tomatoes and others hate them, or why some people think beer is awesome and others think that it's a mouth full of bitterness.
 
2013-04-26 05:24:20 PM
All I can say is that these are my new addiction.

lh4.googleusercontent.com
 
2013-04-26 05:36:53 PM

Bane of Broone: DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.

The mating call of the pansy.


Funny, that sounds a lot like the mating call of a guy who's really insecure.
splitsider.com
I think you are a little girly man, ja?
 
2013-04-26 05:44:08 PM
As far as heat goes, our local Mexican grocer carries something called 5 Chiles Con Chiltepin. Man, that stuff is a freakin' holocaust. Normally, it would be an order of magnitude too hot for me (because I'm not a college kid trying to impress girls with my spice tolerance, anymore) but, dammit, the stuff has amazing flavor. I feel like weeping every time I eat it, and I wish I could stop, but it's legitimately delicious in spite of it being so damned hot.
 
2013-04-26 05:44:52 PM

picturescrazy: Cholula is amazing. I've even had it on bananas just because. Also I agree with crushed red pepper. Great way to add spicyness without noticeably changing the flavor.


Cholula is good, and Frank's is good, but my favorite is still the original Marie Sharp's sauce.  It's the carrots.

And if you don't think carrots belong in a hot sauce, I dare you to tell me that again AFTER you try it.
 
2013-04-26 05:47:50 PM

HortusMatris: DontMakeMeComeBackThere: There used to be a Vietnamese place across the street from ASU's main campus that I went to regularly about 10-15 years ago.  Used to put the stuff on my noodle bowls, it tasted great.

won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.

Jeez, give it a rest.

[caskstrength.files.wordpress.com image 451x255]


Pfft, hispter, schmipster.   I think I rode over there once on my fixie [nsfw language].
 
2013-04-26 05:53:56 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


It's a little hot yeah but anyone with an Asian mom will think the same way too. Tabasco is just a nice, refreshing vinegar drink on a hot day. In fact, my mom makes her own hot sauce that is all the way into the crazy heat. She makes two versions; one for herself and one for the rest of the family and the later is still too hot for me.
 
2013-04-26 05:58:15 PM

DreamyAltarBoy: Do you like pork? Do you like shrimp? Will you eat the parts of an animal that would make a Scotsman wretch? Did Kwame's food thread make you snicker? Have you ever eaten the face of a cow? How about fatback cured in beet juice?


img24.imageshack.us
 
2013-04-26 06:11:57 PM

DontMakeMeComeBackThere: There used to be a Vietnamese place across the street from ASU's main campus that I went to regularly about 10-15 years ago.  Used to put the stuff on my noodle bowls, it tasted great.

won't go near the shiat now because the hipster douchebag brigade has elevated it to cult status and farking spreads it on their bagels now.

Jeez, give it a rest.


U won't eat something because a group of people u don't like enjoy it? Wtf is wrong with you?
 
2013-04-26 06:11:57 PM

The Stealth Hippopotamus: DreamyAltarBoy: Do you like pork? Do you like shrimp? Will you eat the parts of an animal that would make a Scotsman wretch? Did Kwame's food thread make you snicker? Have you ever eaten the face of a cow? How about fatback cured in beet juice?


Well, Sasha's put a few things in her mouth that I haven't. The fatback was at a traditional Chinese wedding banquet and each course is representational of something, but I'll be damned if I could figure it out. There are better ways to cook fatback.
 
2013-04-26 06:12:36 PM

tricycleracer: [2.bp.blogspot.com image 300x400]

/I don't care what you think.


You, sir! Keep doing what you're doing. I like it.

/mmmm, Cholula
 
2013-04-26 06:16:29 PM

Thisbymaster: If you have to use either of these I suggest getting better food.


Herp de derp
 
2013-04-26 06:28:11 PM

katerbug72: Frank's

 
2013-04-26 07:22:16 PM
I like 'em both.  Just depends which I'm in the mood for.
 
2013-04-26 07:33:53 PM

CitizenTed: I read an article from an American journalist who covered the war in Bosnia in the 1990's. The Americans provided ready meals to Sarajevo and other besieged areas and those teeny tiny bottles of Tabasco became an instant sensation. Teen girls would wear them as earrings. The Bosnians absolutely loved the stuff. One day, the journalist was busy interviewing some Bosnian fighters. An elderly villager came running up the dirt road. He broke into the conversation and loudly asked, "Are you the American who speaks our language?"

The reporter responded, "Yes, I am."

The old man immediately asked, "Is it true that in America you have Tabasco in big bottles?"

The journalist told him Tabasco usually comes in bigger bottles. The old man asked "How big?"

The journalist thought about it for a minute, and remembered a time he visited a woman at a diner and noticed a huge refill bottle of Tabasco sitting in the kitchen. So the journalist motioned with his hands a VERY BIG bottle. "About THAT big!"

The villager's eyes bulged out and he exclaimed "I KNEW IT!" then immediately ran back down the road to his village to tell everyone.

Moral of the story: Bosnians really, really like Tabasco.


You know, probably this is a very patronizing way to feel, but somehow this brings a lump to my throat and kinda makes me feel good. I guess it's the idea of bringing some joy to those people and connecting with them on some basic, homey level like food. And probably the 22oz Arrogant Bastard I just pounded. But, I think the feeling is still valid...
 
2013-04-26 07:45:34 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


Way too hot?!
You must be British.

Here's the local favorite, the standard, but they make hotter ones....

cdn.mohotta.com
 
2013-04-26 07:49:50 PM

insertdip: Tabasco has almost zero flavour and is almost purely heat.


So, you admit to not knowing what the hell you're talking about. Got it.
 
2013-04-26 07:53:14 PM
www.scottrobertsweb.com www.scottrobertsweb.com

www.scottrobertsweb.com

I present to you -- the most ideal American product IN THE WORLD

-- the label's in 5 languages
-- it's advertised as good on pizza, hot dogs, hamburgers, and chow mein
-- it has Kosher approval

GOD BLESS AMERICA

/now make a spicy hot version, please
 
2013-04-26 07:56:36 PM

fireclown: [i.walmartimages.com image 500x500]
I love this stuff.  But I'm open to advice.   Who else makes a great buffalo sauce?


-- My personal favorite for wings is either Frank's (formerly Durkee) Red Hot or Trappey's Red Devil.
Overall when shopping, compare sodium levels, lower is better of course, but I still really like those ones.
 
2013-04-26 08:05:45 PM

puddleonfire: fireclown: [i.walmartimages.com image 500x500]
I love this stuff.  But I'm open to advice.   Who else makes a great buffalo sauce?

-- My personal favorite for wings is either Frank's (formerly Durkee) Red Hot or Trappey's Red Devil.
Overall when shopping, compare sodium levels, lower is better of course, but I still really like those ones.


I like nances but its a lot thicker than traditional sauces
 
2013-04-26 08:23:46 PM
That's because Tabasco is better.
 
2013-04-26 08:35:05 PM

The Stealth Hippopotamus: DreamyAltarBoy: Being Cajun/Chinese

what this is? I dont even.
[img22.imageshack.us image 500x375]

/I want to come over for dinner.


I think he is the worlds most mixed man
 
2013-04-26 08:38:15 PM
Blair's Ultra Death. Amazing flavor, smoky with a hint of lime. None of the strange sour flavor Tabasco has.Tabasco also doesn't have much if any spice to it, it's just vinegar and red stuff.
 
2013-04-26 09:04:10 PM

DjangoStonereaver: Sriracha is way too hot, which is why all the hipster foodie tossers like it.


Um, Tabasco is hotter, actually.

Anyway, the two are totally different flavors and each is good in the right situation.
 
2013-04-26 09:16:39 PM
Sriracha is good, but my personal vote goes to Cholula Chipotle. Mmmm ...
 
2013-04-26 09:25:15 PM

loonatic112358: The Stealth Hippopotamus: DreamyAltarBoy: Being Cajun/Chinese

what this is? I dont even.
[img22.imageshack.us image 500x375]

/I want to come over for dinner.

I think he is the worlds most mixed man


It gets worse, in my case Cajun is more of a catch all. My grandfather used to say that his mom was "quite dark"
 
2013-04-26 10:10:56 PM
DreamyAltarBoy: 

It gets worse, in my case Cajun is more of a catch all. My grandfather used to say that his mom was "quite dark"


I'm trying to think what racial backround could have been missed with your possible genetic makeup, and the only thing I can think of is Pacific Islander/australia
 
2013-04-26 11:17:37 PM
Tabasco is a one-trick pony. Sriracha is complex, and a nice change of pace.

Cholula, however, as per usual, wins.
 
2013-04-26 11:59:24 PM

loonatic112358: The Stealth Hippopotamus: DreamyAltarBoy: Being Cajun/Chinese

what this is? I dont even.
[img22.imageshack.us image 500x375]

/I want to come over for dinner.

I think he is the worlds most mixed man


I want to hear a couple argue Chinese vs Coon arse
 
2013-04-27 12:30:41 AM

ciberido: picturescrazy: Cholula is amazing. I've even had it on bananas just because. Also I agree with crushed red pepper. Great way to add spicyness without noticeably changing the flavor.

Cholula is good, and Frank's is good, but my favorite is still the original Marie Sharp's sauce.  It's the carrots.

And if you don't think carrots belong in a hot sauce, I dare you to tell me that again AFTER you try it.


Yes, back on topic now, Yucatan Sunshine has carrots and onions and it is one of my favorites, I'll have to try Marie Sharp'sat my next opportunity.
 
2013-04-27 12:48:09 AM
www.bonappetit.com
 
2013-04-27 01:11:46 AM
i make aji sauce that is way better
 
2013-04-27 01:57:53 AM

meat0918: Farxist Marxist: DIY Sriracha:

http://www.instructables.com/id/DIY-Sriracha-aka-Rooster-Sauce/

I like this stuff I make better than Sriracha for most things.  It's from Ball Complete Book of Home Preserving.  The raisins are little spice bombs waiting to explode with awesome.

Makes about 12 4-oz or 6 8-oz jars.
2 1/2 cups white vinegar (5% acidity).
2 1/2 granulated sugar
4 cups chopped hot peppers. (I used about 3 cups chopped Thai Chilies and 1 cup Jalapenos, seeds and all)
1 1/2 cups raisins, rinsed.
1/4 cup garlic
1 tbsp grated gingerroot
2 tsp salt

1) Prep your canner, jars, and lids
2) In a large non reactive sauce pan, combine vinegar and sugar.
Bring to a boil over high heat, stirring to dissolve the sugar.
Reduce heat and boil gently 3 minutes.
Add peppers, raisins, garlic, gingerroot and salt, increase the heat and bring to a boil.
Reduce heat again and boil gently 5 minutes
3) Ladle the Sauce into hot jars, leaving 1/2" head space. Remove air bubbles. Wipe rim. Center lid. Screw band on until finger tip tight.
4) Put the jars in the boiling water canner, making sure they are completely covered with water by about 1". Bring to boil and boil 10 minutes. After the 10 minutes, turn off the burner, remove the canner lid, and wait 5 minutes. Remove jars, cool, and store.


Thank you - I've copied that for future use.
 
2013-04-27 04:19:12 PM

The Stealth Hippopotamus: loonatic112358: The Stealth Hippopotamus: DreamyAltarBoy: Being Cajun/Chinese

what this is? I dont even.
[img22.imageshack.us image 500x375]

/I want to come over for dinner.

I think he is the worlds most mixed man

I want to hear a couple argue Chinese vs Coon arse


Now that would be something to see
 
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