Taste Showdown# 1 - Tabasco Sauce vs Hot Sauce

-






Which sauce would win in a “12-round bout” cooking competition?  Now, I know that I’m about to step on several toes so I’m getting my “steel toe” shoes ready for this sauce showdown. 

What is the deal with McIlhenny’s Tabasco sauce?  Well, my palate picks up more vinegar in tabasco sauce than in other hot sauces that I’ve tried before.  Now, I do enjoy vinegar on certain cold vegetables and of course I like seasoned vinegar in pickled veggies such as okra or olive-gardinera mix.  

I have nothing personal against the McIlhenny brand and I’m always very surprised at the influence and availability of this brand in grocery stores and restaurants across the U.S. and the world.   A few years ago, I found out that this Louisiana company has supplied the U.S. Army over the last 70 years with mini bottles of its tabasco sauce for the branch’s MREs (meals ready to eat). 

When I eat other hot sauces such as Crystal Hot Sauce or Louisiana Brand Hot Sauce, I taste more pepper than vinegar.  I am looking for the KICK in a hot sauce to add to my beans, greens, fish, shrimp or chicken.  

RESULT:
In this showdown, I’m picking Hot Sauce as the winner! 

If you had to pick, which would you choose - McIlhenny’s Tabasco Sauce or hot sauce? Leave a comment on social media and I’ll share the poll results in the near future!


Published by Adina Collins, 2019

Download a free recipe

Website

Email Us


Follow Dina’s Creole Table on Instagram, Pinterest & Facebook
Location: Frisco, TX

Comments

Post a Comment

Thank you for your comment to our post on Dinas Creole Table blog!

Popular posts from this blog

Taste Showdown #2 – Tony Chachere’s vs Zatarain’s Creole Seasoning

-
Image
If you’re unfamiliar with either brand, there’s a good chance that you probably don’t know anyone from Louisiana or you have never visited Louisiana. Tony Chachere’s and Zatarain’s are both Louisiana brands that feature a wide selection of Creole seasonings and dry products such a gumbo file` (ground dried sassafras leaves), beans, dirty rice mix, jambalaya mix, etc.   Those dry mix products tend to be a cook’s time saver because they eliminate the need for extra seasonings to a dish that may only need meat to prepare the dish. Many Louisiana cooks create their own special seasoning blend for daily cooking or use Tony Chachere’s or Zatarain’s Creole seasonings instead.   If you are unfamiliar with the Creole seasoning blend, it contains salt, black pepper, cayenne pepper and other dried seasonings.   Imagine tasting Old Bay Seasoning, but it has a little more salt and more of a spicy kick to it. Growing up, I was exposed to both seasoning blends.   My paternal grand
Read more

Taste Showdown #3 - Louisiana Brand vs Zatarain's Fish Fry

-
Image
How many of you love a great fish fry?  (I’m raising both my hands and feet on this one!) When I lived in south Louisiana, I used to host Friday night fish fries with fried catfish fillets, homemade potato salad, green peas, crawfish pasta and French bread.   My friends and family enjoyed ourselves to the point of gluttony.     In preparing my fish, I preferred to use packaged fish fry mixes vs cornmeal.   In my opinion, cornmeal was too heavy and too grainy to my taste and the cornmeal often fell off during the cooking process.   The package fish fry mixes are much lighter because they are composed of both corn flour and a little cornmeal.     My paternal grandmother Lu(cille) prepared fried fish with the Zatarain’s Fish Fri mix.   When I got my first apartment home, I began using both the Louisiana Brand Fish Fry and Zatarain’s Fish Fri mixes (depending upon which brand was on sale).   Both mixes are usually available at most grocery stores, even those here in Dallas
Read more

Taste Showdown #4 - Manda vs DD Smoked Sausage

-
Image
My love of smoked sausage started in my childhood.   I recall my mother making wonderful smoked sausage sandwiches for breakfast or lunch.   I loved eating smoked sausage po-boys, the taste of good smoked sausage in red beans and in smothered potatoes and especially sausage in seafood boils.   Ok, I better stop now because I’m starting to get hungry! 😊 When I attended college in New Orleans, I was exposed to both Manda smoked sausage and DD smoked sausage (also called Double D or D&D by the locals).    Manda sausage originated from Baton Rouge and DD smoked sausage was made in New Orleans (but is now made in Bogalusa post-Katrina).   Both sausages were in high demand in south Louisiana because of the delicious flavor that the sausages added to cooked dishes.   I met die-hard fans that swore that they would only eat either Manda or DD smoked sausage.         I used both Manda smoked sausage and DD smoked sausages in my recipes including smothered okra, file` gumbo, se
Read more