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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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8880 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»



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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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