In other news (apolitical thread)...

[MikeDeTiger]

Never heard of Crystal. Louisiana? The love Tabasco but everyone around them loves Louisiana. Huh. And Iowa is smart.

Lolz......Louisiana is Tabasco (undoubtedly accurate), Texas and all states surrounding Louisiana are Louisiana hot sauce, and then the Carolinas and Georgia have TEXAS Pete.  Maybe these brands should think about aligning themselves with different states.  

[MikeDeTiger]

Mine is similar. Doesn't really tolerate much spice. She absolutely couldn't eat utee's brisket enchiladas. She made popcorn for dinner after one/two bites when I made them

The kids like spicy, but they don't have the same tolerance I do.

We run into a similar problem with my stepson's gf who often comes over to eat with us.  She has a low threshold for spice compared to my wife and stepson, who in turn have a bit lower threshold than I do.  

The boys tell us their Venzuelan stepmom is exceedingly averse to spice.  Like, she can't tolerate it at all.  I wonder if that's just her or if Venzuelan cuisine just isn't spicy.  

I can't remember if I ever had utee's brisket enchiladas at one of his tailgates, which I used to frequent, or if they were spicy or not if I did eat them.  But I bet they were delicious and I'd help myself to a generous portion, should they be on offer 

[betarhoalphadelta]

Man my enchilada chile gravy isn't even what I would classify as a 1 on a 1-10 scale.  My son loves spicy food but my daughter has a pretty low tolerance for it, and she eats the enchiladas just fine.

Maybe I did something wrong when I made it, then... I considered it pretty hot myself, and I've got a pretty strong tolerance. As soon as I tasted it, I knew it would blow her taste buds out of the water. 

[847badgerfan]

I ordered some Crystal just to say I have it.

[MikeDeTiger]

I ordered some Crystal just to say I have it.

Honestly not sure I've ever had any of the others listed besides Tobasco and Louisiana.  

[utee94]

Maybe I did something wrong when I made it, then... I considered it pretty hot myself, and I've got a pretty strong tolerance. As soon as I tasted it, I knew it would blow her taste buds out of the water.

Well if you made it from reconstituted whole dried chile peppers then it depends on the blend of chiles you use.  I only use a few of the spiciest ones like chiles de arbol.  The bulk is ancho (dried smoked poblano) and guajillo.  Sometimes I'll use some red New Mexican dried chiles (like Hatch) but those aren't all that spicy either.

[OrangeAfroMan]

I ordered some Crystal just to say I have it.

Never heard of it.
Tabasco is a classic, but I don't like putting a lot of it on anything.
Louisiana Hot Sauce you can do that with.  
I've seen plenty of Texas Pete's around, but idk if I've ever actually used it.  
That Frank's Hot Sauce is weaker, so you can slather stuff in it if you want.
Tapatio is too spicy for me.  
Chalula is good....it's where I'd pinpoint the tipping point for the masses as too spicy/just spicy enough.  But I could be wrong.

I'm on the lower third of spiciness level....I just hate when something's so spicy it's just not GOOD anymore.  I'm not trying to impress anyone, I just want to enjoy my food.

[iahawk15]

It's not apples-to-apples for a hot sauce comparison, but I'm always using sambol if it fits the application.

For Mexican food, I like Trader Joe's dragon sauce (green).

Wings or wing dip, Franks.

My wife is on Cholula right now.

We also have Sriracha, but I don't use it much.

[OrangeAfroMan]

Sriracha is a lil too much for me.  But I'm a pansy with spice.

I find it funny that people use Frank's Hot Sauce on wings, but Frank's also makes a buffalo wing sauce.

[Riffraft]

I love hot sauce the hotter the better.   I have Frank's, Cholula, Sriracha, Tabasco, a couple of local made hot sauces, One called three kings made with ghost, reaper and scorpion peppers and a Prickly pear hot sauce.  I probably have a number of other bottles of something or other I have picked up here and there.  One of my kids gave me a hot sauce making kit for christmas, been fun experimenting with different favorites and heat levels. 

I do love the heat, but also love flavor.

[Cincydawg]

My boss in grad school would scrounge the building for chemicals and store them in a closet near our lab.  He found a 5 kg bottle of caffeine for example in powder form, that was useful at night for me.  He also had a smaller bottle of capsacin, which I ignorantly sniffed the lid of once, never again.  If you want heat, just get capsacin.  

I like modest heat with a lot of flavor.

Interestingly, capsacin is a fairly potent topical analgesic.  

[847badgerfan]

[FearlessF]

better strap down those bags

[iahawk15]

Sriracha is a lil too much for me.  But I'm a pansy with spice.

I find it funny that people use Frank's Hot Sauce on wings, but Frank's also makes a buffalo wing sauce.

I personally don't buy Frank's wing sauce because I already own butter and I'm capable of mixing Frank's and butter together.