fastbilly1 wrote:Then what hot sauce would you suggest?
And really, any of the Dave's Gourmet line of sauces is excellent if the insanity is a bit much for you.
Beyond those there's also an excellent line of BBQ sauces by Dinosaur BBQ, and their hot one - Wango Tango - is probably my all time favorite off the shelf BBQ sauce.
and where could i procure some of this "awesome" hot sauce? do they have some at a store near bloom?
dsheinem wrote:Yeah, all Dave's stuff is excellent. If you can't find it locally let me know and I will ship you a bottle. FWIW, Dinosaur BBQ won some big "best BBQ in the USA" award a few years ago from GMA or Food Network or both. Their sauce is good, but their in-house cooking is the best BBQ in the world (second to Smokin' Al's in St. Louis, I personally believe).
Best BBQ in the world is a mighty tall order. Ive yet to find better chicken than Pig and Chik in Chamblee GA. I learned about it from Space Ghost himself, it is really a hole in the wall place (its on the backside of a mostly dead mini stripmall). Granted there are so many different kinds of BBQ it doesnt really matter. All that matters is if it is good to you.
fastbilly1 wrote:Then what hot sauce would you suggest?
And really, any of the Dave's Gourmet line of sauces is excellent if the insanity is a bit much for you.
Beyond those there's also an excellent line of BBQ sauces by Dinosaur BBQ, and their hot one - Wango Tango - is probably my all time favorite off the shelf BBQ sauce.
and where could i procure some of this "awesome" hot sauce? do they have some at a store near bloom?
I think I've picked it up locally, yes. They started carrying it around here in the past few years, iirc. Your local Wegman's probably has it.
I don't really care for any of the extract sauces. Extracts just add heat and no flavor. If you have an extract sauce wtih a good flavor, you could withhold the extract and use more sauce to maintain the same level of heat. Then you get more of the good flavor.
We are prepared to live in the plain and die in the plain!
Hatta wrote:Tabasco sauce is the same thing. Just a vinegar extract of red peppers. Yuck. I guess it has enough heat, but not much in the way of flavor. The green tabasco is much better, less heat but more flavor.
Tabasco however is aged three years so it has more of a bold/complex flavor. Texas Pete is aged three minutes
That and Tabasco has a flavor.
I love hot sauce, but not sauces that are flavorless and just provide a stupid amount of heat. I can't tell you how many hot sauces I've been dared to try that have had zero taste. Probably the hottest sauce I've had that still had flavor to it is Buffalo Wild Wing's Blazin' sauce. I'm a proud winner of the Blazin' challenge (try it sometime, you'll get a t-shirt and another surprise the next day) and although I wouldn't do the challenge again, I do own a bottle of the sauce.
I'm not big on things like Ketchup and Mayo to begin with, so no - no condiments on my pizza. I remember seeing a girl ordering large portions of mayo on a meatball sub back in college, and just the thought of it made me nauseous - but then again, I absolutely despise mayo regardless of where it appears.
Tabasco sauce, on the other hand, I could live with. I still wouldn't do it myself, but I'd still eat it if someone wanted to share.
As for toppings, I actually had a friend who always ordered Pineapple and Jalapenos on his pizza. Why? So he didn't have to share.
But people talking about hot sauces just make me nauseous. I hate hot sauce. Everything I bought in the US was far too hot. I always had to ask for mild, or else it would come with some stupid sauce called "vulcanic" some friend of mine would claim to "drink like its water". Like I cared!
You guys haven't had pizza until you've tried Gino's East's sausage patty deep dish pizza.
Yes, that is a layer of sausage covering the entire pizza in there.
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