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Started By
Message
re: Do people in LA use Tabasco?
Posted on 4/1/10 at 7:19 am to LuckySo-n-So
Posted on 4/1/10 at 7:19 am to LuckySo-n-So
quote:
It's the fashionable thing on this board not to like Louisiana staples that have become famous nationwide (Tony's, Zatarain's, Tabasco).
meh... i use tony's and zataran's regularly. i'm just not a fan of the taste of tobasco. never have been.
3
Posted on 4/1/10 at 7:23 am to Coon
quote:
i'm just not a fan of the taste of tobasco. never have been.
Me either
I usually only have Cholula or LA hot sauce
Posted on 4/1/10 at 7:28 am to Coon
quote:
i use tony's and zataran's regularly. i'm just not a fan of the taste of tobasco. never have been.
Posted on 4/1/10 at 7:59 am to Coon
quote:
meh... i use tony's and zataran's regularly. i'm just not a fan of the taste of tobasco. never have been.
Posted on 4/1/10 at 8:21 am to BlueCrab
I put tabasco on tons of things.. I use it in my crawfish dipping sauce, I like it in chili, soup, red beans and rice. It's good in eggs, it spices up spaghetti sauce. I never run out of it. We always had it in my house, growing up.
And I always give my Bloody Mary's a good shot or two of Tobasco.
And I always give my Bloody Mary's a good shot or two of Tobasco.
This post was edited on 4/1/10 at 8:56 am
Posted on 4/1/10 at 8:37 am to BlueCrab
i like to bake some wings with chipotle tabasco...adds a nice spicy/smoky taste with the wings.
Posted on 4/1/10 at 8:42 am to LuckySo-n-So
quote:
It's kind of like that band you like that nobody has heard of. You try to get your friends to listen, and when the band blows up and becomes a hit, you discard them as sellouts.
i think sometimes this is the case. i like tabasco personally, but there's no doubt that other sauces have other properties that might be better in certain situations. anyway i think it's cool that this stuff can be found across the globe and it all started on avery island.
Posted on 4/1/10 at 12:40 pm to BlueCrab
quote:
meh... i use tony's and zataran's regularly. i'm just not a fan of the taste of tobasco. never have been.
Posted on 4/1/10 at 12:58 pm to DEANintheYAY
I use Louisiana on everything, but my grandmother usto make the best hot wing with krystal hot sauce.
Posted on 4/1/10 at 3:31 pm to DEANintheYAY
quote:
meh... i use tony's and zataran's regularly. i'm just not a fan of the taste of tobasco. never have been.
Posted on 4/1/10 at 4:10 pm to LuckySo-n-So
quote:
It's the fashionable thing on this board not to like Louisiana staples that have become famous nationwide (Tony's, Zatarain's, Tabasco).
+1000
Posted on 4/1/10 at 5:09 pm to BluesGator
I've noticed that in LA Tabasco seems much less popular than in TX.
Gimme the clean refreshing taste of Tabasco. I suppose things that are made in your backyard become passe.
Plus I've been to Avery Island and those peeps know what they're doing.
Gimme the clean refreshing taste of Tabasco. I suppose things that are made in your backyard become passe.
Plus I've been to Avery Island and those peeps know what they're doing.
Posted on 4/1/10 at 5:12 pm to LuckySo-n-So
quote:
It's the fashionable thing on this board not to like Louisiana staples that have become famous nationwide (Tony's, Zatarain's, Tabasco).
it's also fashionable for less refined cooks or diners to get emotional and offended if someone disses a product they grew up using.
Not many legit chefs use Tony's or Zat's. There is a reason.
Posted on 4/1/10 at 5:15 pm to TejasHorn
I prefer this over this
Posted on 4/1/10 at 5:43 pm to Mr. Allman
LA Hot sauce, Cholula, and sometimes Crystal. Only use Tabasco sauce on raw oysters and bloody marys
Posted on 4/1/10 at 8:29 pm to kevv824
WHen i was in London, i would often find Tabasco in restaurants there. Pretty cool considering where it comes from
Posted on 4/1/10 at 8:48 pm to GynoSandberg
quote:
Not many legit chefs use Tony's or Zat's. There is a reason.
Very true
Posted on 4/1/10 at 9:02 pm to andouille
quote:
Not many legit chefs use Tony's or Zat's. There is a reason.
and i'd assume those two woudl be equated to non-tabasco louisiana hot sauses, correct?
quote:
CRYSTAL HOT SAUCE BEURRE BLANC:
5 oz. Crystal Hot Sauce
Pinch Garlic
Pinch Shallot
2 oz. Heavy Cream
1 1/2 lb. Butter
Saute garlic and shallots in a pan with a little butter. Add Crystal hot sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.
from commanders.
also, many "top chefs" have their own "season all" (emeril's essence, prudhome...)
why can't people just prefer something over something else? tabasco is obviously La's top hot sauce export, therefore the rest of the country basically assumes that everyone from La LOVES tabasco and "showers in that shite"... i bet there are people from memphis that don't like bbq or people from wisconsin that don't like cheese...
Posted on 4/2/10 at 11:22 am to Coon
I prefer Crystal. And use Tiger sauce alot also. I am in NC and I have got everyone at my work here hooked on Tiger sauce. I have a limited supply, I can't seem to find anyone to carry it. When I go back to LA I stock up on Crystal and Tiger sauce.
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