Tabasco: My Fiery Friend
Posted on 23. May, 2010 by Weezy in Spices and condiments
Written by Weezy
Tabasco has always been in my house. Growing up, my dad went through it so fast he would write the “start date” on the bottle and we would all be amazed at how fast each bottle would go from full to empty. Sometimes on a bet my dad would even drink some. When I married a spicy food fan, naturally Tabasco was a standard condiment in the cabinet. The bottles didn’t seem to go from full to empty quite as fast (although I’ll admit I did not continue in the tradition of dating the openings), but nobody was drinking it either.
When I was a kid, I never ate Tabasco. It was too spicy for my delicate tastes even though I was a big fan of salsa and other hot foods. In fact, it wasn’t until very recently that I started putting a major dent in our Tabasco supply. I don’t know what triggered my sudden love of Tabasco on all things but I find myself grabbing it from the cabinet just as often as I grab the salt and pepper.
Maybe it was when I started eating Hot Pockets (er, Lean Pockets) and Healthy Choice type frozen meals for quick lunches that I added Tabasco to the list of usual additions just to liven things up and give the “healthy” food more taste. It did not stop there. I have always liked Tabasco on chicken fried steak and meatloaf but now I find myself dousing it on eggs, pasta, chicken, sandwiches, pizza and in soups. Why? Have my tastes changed? Or dare I say, matured?
Other ideas that have proved successful:
Tabasco on Kettle Corn (thanks LHR)
Tabasco on a Triscuit with some horseradish cheese
Tabasco mixed with ketchup makes a great dipping sauce for fried chicken…and shoe leather
What do you put Tabasco on? What are some unique ways to use Tabasco?
5 Responses to “Tabasco: My Fiery Friend”
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drizzew
23. May, 2010
I like to alternate between Tabasco and Old Louisiana for different things, personally. They are both great, but for different foods and such.
Great post, Weezy!
annie
10. Jun, 2010
I’ll tell you why (your tastes have changed)…because when you get OLD your taste buds become less sensitive to flavor, so you have to add tons of salt, pepper, TABASCO, etc. to be able to appreciate what you are eating!
Love you guys!
buyyourfreedom
11. Jun, 2010
I find myself putting Tabasco, or Cholula, on practically everything anymore.
But my favorite use is still and always will be with pizza. Plain ole ranch just doesn’t do it anymore!
-4 parts Ranch Dressing, 3 parts grated Parmesan Cheese & 1 part Tabasco. Mix it and dip it!
tmaculate1
15. Jun, 2010
I remember when I was a kid my grandfather would put Tabasco on his eggs and I thought he was disgusting for that.
I believe I was around the age of 10 or so when I tried it and I thought to myself, “wow, not bad at all!” Although I use salsa now for my eggs, I still prefer Tabasco on popcorn and I almost always mix it with ketchup for dipping my fries or chicken fingers in.
Tabasco is definitely a staple in our daily diet as well, And I don’t eat Ranch dressing unless it is mixed from the packet. Those vinegar-heavy bottled products just don’t do it for me.
LONGHORNREALTOR
13. Jul, 2010
I have to put Cholula on pratically everything…I have gone so far as to ask the guys at Jason’s Deli to sell me the larger bottles that I couldn’t find at HEB.
I now know it’s available at the local Cedar Park Wally World so I am a regular there for the Cholula…
Although when it comes to Tobasco…the green stuff is perfect on red beans and rice…which is the Monday Soup special at Houston’s…er now called Bartlett’s in Austin…love that stuff…BEANO Strawberry Creme Melt-tabs is your friend