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Started By
Message
1
Posted on 1/31/20 at 11:38 am to yellowfin
Yeah I think that's where I saw it. I think he was even from Louisiana which is even stranger.
Posted on 1/31/20 at 11:39 am to upgrayedd
I didn't realize cholula was so loved. I've only had the original flavor from Cotsco and thought it was OK at best. Valentina whips its arse
Posted on 1/31/20 at 11:39 am to WoWyHi
quote:
Ever seen the video of the guy that boiled crawfish, poured a bunch of Tabasco into the ice chest, then shook it up?
This would not work where I live.
I've been to boils were they boiled crawfish like that in La Porte and Beaumont. However, I do like squeezing a little lemon on top my crawfish while in the ice chest.
This post was edited on 1/31/20 at 11:46 am
Posted on 1/31/20 at 11:39 am to X123F45
Some of the Dave's stuff is great and some way too hot.
Tabasco blows though. If I want that sort of thing Crystal or Lousiana are much better but Franks is my go to.
Tabasco blows though. If I want that sort of thing Crystal or Lousiana are much better but Franks is my go to.
Posted on 1/31/20 at 11:40 am to WoWyHi
they don't use tabasco, but that's how the korean dude down in the westbank makes korean crawfish. boils em all plain then throws them in a GIGANTIC coooler full of butter, garlic (unreal amount of garlic), salt/pepper, and a couple other things.... then they just sit there w/ the cooler sealed for like 3 hours and steep in the juices
it's not bad, the guy let me go back there and watch him do it once
it's not bad, the guy let me go back there and watch him do it once
Posted on 1/31/20 at 11:41 am to HT713
That actually sounds like something I would try. But this guy was using Tabasco, nothing else.
Posted on 1/31/20 at 11:43 am to LSU Coyote
agreed. I always liked Texas Pete
Posted on 1/31/20 at 11:44 am to LSU Coyote
Crystal is king
Posted on 1/31/20 at 11:45 am to HT713
I would definitely try that. Interesting take on a traditional boil. Now I'm hungry!
Posted on 1/31/20 at 11:48 am to BilJ
quote:
I didn't realize cholula was so loved. I've only had the original flavor from Cotsco and thought it was OK at best. Valentina whips its arse
In Arizona, Cholula is like Tabasco around here. Pretty much at every table at every restaurant, somethimes in a mix Tapatio or Valentina. I've eaten more of my fair share of Cholula out of necessity so I'm not just saying I don't like it because I've had it once. It's obviously best with Mexican food, but outside of that cuisine, it's certainly not versatile.
Posted on 1/31/20 at 11:50 am to whatiknowsofar
You are correct, It is a Pepper Sauce
Posted on 1/31/20 at 11:51 am to LSU Coyote
Tabasco still my preferred. I like vinegar though.
Posted on 1/31/20 at 11:51 am to LSU Coyote
Agreed. Tabasco is trash in the hot sauce world
Posted on 1/31/20 at 11:55 am to LSU Coyote
Crystal is always the right move
Posted on 1/31/20 at 11:58 am to LSU Coyote
Louisiana is tGOAT
The Tabasco Chipotle sauce is the only one of the brand that I enjoy.
The Tabasco Chipotle sauce is the only one of the brand that I enjoy.
This post was edited on 1/31/20 at 12:00 pm
Posted on 1/31/20 at 12:00 pm to Them
I only frick with this.
My geaux to for everything
Posted on 1/31/20 at 12:00 pm to Them
Love Tabasco on just about everything .
Posted on 1/31/20 at 12:00 pm to LSU Coyote
Tabasco is only good in Brunswick stew, barbacoa, and a bloody mary... And occasionally scrambled eggs and cheese. I only keep it for bloody Mary and Brunswick stew.
I have 5 others in my cabinet not including spicy garlic paste, tabasco or Sriracha.
Cholula
Louisiana
Melinda's habanero
Cajun sunshine
Crystal. (My personal fav)
I have 5 others in my cabinet not including spicy garlic paste, tabasco or Sriracha.
Cholula
Louisiana
Melinda's habanero
Cajun sunshine
Crystal. (My personal fav)
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