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Originally Posted by bringer
if you're using that much perhaps you should consider using something hotter.
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It's not that I use a ton of it on any one thing or meal, it's that I use it frequently is all. I add Tabasco to my bbq sauce to heat it up. I add it into scrambled eggs and shoot a half dozen drops onto hash browns for breakfast. I'll add few teaspoonfuls of it into a large batch of meat sauce or chili. Even when I make tuna or chicken salad sandwiches I'll mix several good shakes of Tabasco into it. Meatloaf just wouldn't be meatloaf without the heat.
And so on.
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Originally Posted by bringer
whats good about the stuff i linked to is you can use it in very small amounts and get great flavor rather than drowning it in something more mild which is all you end up tasting.
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This I agree with, in that the other sauces I've tried just weren't hot enough, thus you either drown your food in it and lose all sense of flavor of the food or I found myself adding Tabasco to the hot sauce to heat it up. :D
I'm willing to try pretty much anything and give it a shot (if it's available where I am or I can order it online), but it'd have to be pretty good to replace my good ol' Tabasco.