Author
Topic: The Porch, y'all. pull up a seat and kick back.
(Read 215709 times)

Cincydawg · « **Reply #3346 on:** February 19, 2022, 11:19:21 AM »

Two kinds of hot sauce I like is Tabasco Green Sauce and Frank's. I find both have good flavor per Scoville Unit.

CWSooner · « **Reply #3347 on:** February 19, 2022, 11:49:30 AM »

Quote from: Cincydawg on February 19, 2022, 11:19:21 AM

Two kinds of hot sauce I like is Tabasco Green Sauce and Frank's. I find both have good flavor per Scoville Unit.

I like those two as well.

FearlessF · « **Reply #3348 on:** February 19, 2022, 12:36:24 PM »

Hot Pepper Picture Chart | Tabasco Sauce Rules! I could eat it on Ice Cream. | Hot sauce, Sauce, Stuffed hot peppers

I like them all

the green - Jalapeno is too mild but has good flavor

I like the first 3 the best

wish the chipotle was hotter, but love the smoky flavor

Cincydawg · « **Reply #3349 on:** February 19, 2022, 01:56:13 PM »

The green is quite mild, not to be used of course when you want spicey.

Frank's has a bit more kick and some garlic, they put in on Cincy chili. I'm not a fan of regular Tabasco. Cholua is "OK" for me, but not the best.

I guess you could blend chipotle with something hotter.

FearlessF · « **Reply #3350 on:** February 19, 2022, 02:47:43 PM »

blending original and smokey is good

I enjoy some heat

CWSooner · « **Reply #3351 on:** February 19, 2022, 05:51:18 PM »

From Food & Wine:

The Definitive Ranking of Every Tabasco Flavor
We tried them all so you don’t have to.
By Max BonemUpdated July 27, 2017
Tabasco Flavors title=tabasco-flavor-taste-test-FT-BLOG0717.jpg

Tabasco Flavors title=tabasco-flavor-taste-test-FT-BLOG0717.jpg

CREDIT: MCILHENNY COMPANY

These are very spicy times we live in, thanks in part to the vast selection of hot sauce available at just about every grocery store, market and bodega in the country. While the options for hot sauce have never been more varied, Tabasco is one brand that has been spicing up our foods for over 150 years.
These days, though, Tabasco has moved way beyond their original flavor and they now offer 12 different hot sauces, with two new flavors added just recently. We decided to subject our tongues to a hot sauce gauntlet and try all 12 so we could decide once and for all which Tabasco flavor reigns supreme. Here are Tabasco’s 12 hot sauces ranked.
12. Raspberry Chipotle
This is a case of math gone wrong. One would think that since both of these flavors are great by themselves that they would work together. Unfortunately, the raspberry chipotle combination ends up in that netherworld of not being sweet or hot enough for our taste.
11. Scorpion
For those only seeking the extreme burn that hot sauce is capable of, Tabasco’s new Scorpion flavor is for you. This sauce is blindingly hot and even just a few drops will send you searching for a glass of milk and a prayer.
10. Sriracha
We all love Sriracha, but Tabasco’s take on this southeast Asian staple was just a little too sweet and it lacks the depth of flavor found in similar sauces. Just like we’d be dubious of Huy Fong Foods making a Louisiana-style hot sauce, Tabasco's Sriracha seems like a stretch.
9. Buffalo
In a pinch, Tabasco’s Buffalo sauce could be used to sauce up a dozen wings. However, its surprising heat left us panting a little more than we expected. Mixing it with butter might be the best route rather than using it by itself the next time you’re getting your wings on.

8. Habanero
If it wasn’t for the Scorpion sauce, Habanero would have been deemed the hottest of the dozen. Instead, this sauce was almost timid in comparison. It has a nice pepperiness and is still fairly hot, but lacks the in-your-face heat that we’ve come to expect from Habanero sauces.
7. Green Pepper
Ah yes, Green Pepper Tabasco, the sauce that was always readily available at Chipotle. It stands out more for its color than it's flavor, which is fine, but not particularly exciting.
6. Sweet and Spicy
Tabasco’ Sweet and Spicy seems, in some ways, like a response to the Raspberry Chipotle flavor—Tabasco took the best parts of that experiment and distilled it into a new sauce. A little bit of kick and a little sweetness, Sweet and Spicy is a great gateway hot sauce for heat-seeking newbs.
5. Roasted Pepper
Tabasco’s other new flavor, Roasted Pepper, is as close to a proper barbecue sauce as Tabasco veers. It’s thicker than other hot sauces and has a rich, sweet and smoky flavor to it. The Roasted Pepper would be especially good for a grill marinade or to toss wings with (sorry, Buffalo Tabasco).
4. Original
Sometimes, you just want your favorite band to play the hits. That's the case with Tabasco Original. It’s reliable, as expected and, as one of Food & Wine staffer put it, “it’s old faithful and should be in everyone’s kitchen.” We couldn’t agree more.
3. Family Reserve
Tabasco Family Reserve is the “small batch whiskey” version of Tabasco. It’s smoother and more mellow than the original, while still possessing a hit of heat on the backend. This might not be your new everyday hot sauce, but just like with a vintage Scotch, Family Reserve is great for special occasions and celebrations.
2. Garlic Pepper
Do you love garlic? Not like garlic, but seriously, do you love it? If that’s the case, then Tabasco’s Garlic Pepper is for you. While there is, of course, a peppery component to the sauce as well, this is in-your-face garlic madness that actually adds a nice savory component that's missing from some of the sweeter and more vinegary hot sauces.
1. Chipotle
There was once a prophecy of a hot sauce that would come to rule the world. It went something like this:
One sauce to rule them all, one sauce to find them,
One sauce to bring them all and in the hotness bind them,
In the Land of Avery Island where the peppers lie.
Tabasco’s Chipotle flavor is the sauce of power, the one sauce that truly does rule them all. It’s smoky, sweet, full-bodied and provides enough flavor that even the heat heads can appreciate it. During our taste test it was called, “the champ,” defined as “the absolute best,” and described simply as, “damn.” In the end, there is only Chipotle sauce and we are all witnesses to its greatness.

utee94 · « **Reply #3352 on:** February 19, 2022, 07:23:27 PM »

Does anyone add the Buffalo sauce to things other than something that's supposed to taste like Buffalo wings?

Just curious.

I like and have and use a lot of different brands and flavors of hot sauce. But I don't ever just whip up some eggs or tacos or tamales, and add Buffalo sauce. I'd probably use any of the others for that purpose, but not the Buffalo.

Could be just me though.

FearlessF · « **Reply #3353 on:** February 19, 2022, 09:18:28 PM »

nope, don't use buffalo for eggs, but the egg lobby would approve

Cincydawg · « **Reply #3354 on:** February 20, 2022, 08:19:14 AM »

I rarely buy buffalo sauce, as in I did once, it was OK. I put it on chicken, usually legs, that's it.

I stumbled across some rating of the best steak houses in the US, didn't click on it though. I figure the best place is some no name place in Kansas or something. We've been to two "highly rated" steak houses here, not really blown away at all. We go back to one because they have a killer "happy hour" gig going on, and occasionally some decent specials. And it's blocks away. The other is called "Bones" and it's more a place to see and be seen, apparently. We went because it's kind of a thing around here.

One timer, OK got it.

I cooked a nice ribeye from our butcher last night using cast iron, it was quite tasty, about a pound for two of us. My wife likes hers blu rare.

FearlessF · « **Reply #3355 on:** February 20, 2022, 10:50:31 AM »

so, you cut the ribeye in two pieces before or during the cooking?

CWSooner · « **Reply #3356 on:** February 20, 2022, 11:54:25 AM »

Gatorama once told me that the best steak he ever had was at a VFW or American Legion hall in some small-to-medium-size place in Oklahoma. Maybe Enid.

Cincydawg · « **Reply #3357 on:** February 20, 2022, 12:20:34 PM »

Quote from: FearlessF on February 20, 2022, 10:50:31 AM

so, you cut the ribeye in two pieces before or during the cooking?

Yup, before cooking, I usually do 60:40.

My electric grill, which is pretty good, is in abeyance for now. I've been using the cast iron to good effect. The trout I used to grill I've been broiling.

We have an induction stove and it gets really hot really fast, my main problem is not setting off the smoke detectors, and we have a sprinkler system I worry about.

I fixed her grits this AM with an over easy egg on top. That was pretty decent. I was curious about shrimp and grits, it's very popular hereabouts for brunch. I almost never order it, I want something a bit more interesting if dining out. The below sounds more interesting.

The origin of this popular dish is thought to be Charleston, SC, and the Low Country, more than 70 years ago, when fresh, local, small, peeled shrimp were fried in bacon grease with onion and green pepper and served alongside grits at breakfast.

Cincydawg · « **Reply #3358 on:** February 20, 2022, 12:27:29 PM »

Shrimp and Grits: A History - Deep South Magazine

Since then, shrimp and grits had remained a breakfast dish found mainly in the lowcountry marshes near the Southern coast. However, in 1982, when Bill Neal became a chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina, he forever changed the status of shrimp and grits. Neal used a simple recipe of cheese grits fused with cheddar and parmesan as a base, and then topped it off with jumbo shrimp as well as mushrooms, bacon and a few other ingredients. After Craig Claiborne of The New York Times visited the restaurant and published Neal’s recipe in 1985, the once humble dish started gaining widespread popularity.

FearlessF · « **Reply #3359 on:** February 20, 2022, 05:01:47 PM »

Quote from: CWSooner on February 20, 2022, 11:54:25 AM

Gatorama once told me that the best steak he ever had was at a VFW or American Legion hall in some small-to-medium-size place in Oklahoma. Maybe Enid.

I've told y'all bout the great steakhouse in NW Iowa in a town of 11,000

The B12 (XII) Forum, home of the 'Front Porch, y'all' at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.

Topic: The Porch, y'all. pull up a seat and kick back.

Cincydawg

Re: The Porch, y'all. pull up a seat and kick back.

CWSooner

Re: The Porch, y'all. pull up a seat and kick back.

FearlessF

Re: The Porch, y'all. pull up a seat and kick back.

Cincydawg

Re: The Porch, y'all. pull up a seat and kick back.

FearlessF

Re: The Porch, y'all. pull up a seat and kick back.

CWSooner

Re: The Porch, y'all. pull up a seat and kick back.

utee94

Re: The Porch, y'all. pull up a seat and kick back.

FearlessF

Re: The Porch, y'all. pull up a seat and kick back.

Cincydawg

Re: The Porch, y'all. pull up a seat and kick back.

FearlessF

Re: The Porch, y'all. pull up a seat and kick back.

CWSooner

Re: The Porch, y'all. pull up a seat and kick back.

Cincydawg

Re: The Porch, y'all. pull up a seat and kick back.

Cincydawg

Re: The Porch, y'all. pull up a seat and kick back.

FearlessF

Re: The Porch, y'all. pull up a seat and kick back.