Peppah Sauce

[Ted Striker]

Originally posted by Imran Siddiqui
Since Tass uses Tobasco, I win again!

HAH!

Tass actually knows how to cook.

You don't

[Imran Siddiqui]

Originally posted by Ted Striker
Main ingredient = base of the product = what it's going to taste like = everything augments the base

duh

Have you nuked your taste buds or something? If you think something being a main ingredient means that everything else has to be totally overwhelmed then you've lost all taste AND you'd make a horrible cook. The best foods are those where the lesser ingredients come through making a complex taste instead of a base, simple one.

Well that's another point for me.


And Tass, accept your role

[Ted Striker]

Originally posted by Imran Siddiqui


Have you nuked your taste buds or something? If you think something being a main ingredient means that everything else has to be totally overwhelmed

That's not what I say. That's just what happens. If you want a neutral taste then pick a neutral base. Vinegar is far from being a neutral product. It's going to be the main taste regardless of what you do to it. The taste in Cholula has alot of vinegar to it, and you like it for that, you just don't want to admit it.

then you've lost all taste AND you'd make a horrible cook. The best foods are those where the lesser ingredients come through making a complex taste instead of a base, simple one.

I can't accept a diagnosis from someone that doesn't even like Paki food and every single person I have taken to a Paki restaurant loves it as one of their favorites ever. Talk about proper use of spices.

You're just upset that you thought you had some exotic sauce that nobody else knew about, but it's just another product off the shelves of the local grocery store.

[Imran Siddiqui]

Tass: What, you mean using complex flavors . Nothing against using Tobasco in cooking, but I hope you don't rely exclusively on that sauce for your kick, and use other spices to compliment it (my spices of choice these days are ancho chile flakes, chipotle red pepper, and cumin).

[Imran Siddiqui]

The taste in Cholula has alot of vinegar to it, and you like it for that, you just don't want to admit it.

Taste it again... it doesn't drown out the peppers. Main taste doesn't have to destroy everything else involved . Like che said, the Budweiser of pepper sauces.

I can't accept a diagnosis from someone that doesn't even like Paki food and every single person I have taken to a Paki restaurant loves it as one of their favorites ever.

Yeah, whose got more experience in Paki food? Thanks, I win . Thai, Malaysian are both better, especially in use of spices.

You're just upset that you thought you had some exotic sauce that nobody else knew about, but it's just another product off the shelves of the local grocery store.

That's why I listed it as my favorite COMMERICAL pepper sauce

Really Ted, you have to pay attention. Your reading comprehension has gone to ****.

[Ted Striker]

Originally posted by Imran Siddiqui

The taste in Cholula has alot of vinegar to it, and you like it for that, you just don't want to admit it.

Taste it again... it doesn't drown out the peppers. Main taste doesn't have to destroy everything else involved.

I'm sure you think it doesn't.

Like che said, the Budweiser of pepper sauces.

Sorry, doesn't hold up when I can go to IHOP or Ralph's and buy your "secret ingredient" it there.

Yeah, whose got more experience in Paki food? Thanks, I win . Thai, Malaysian are both better, especially in use of spices.

You therefore can't evaluate it without bias. Thanks.

making more bad rationalizations

You also said it was your favorite.

Thanks for confirming my suspicions.

[Imran Siddiqui]

This is why we call you the Budweiser man, Ted.

Water is the main ingredient of both Budweiser and Guiness. In one of them, the water has drowned out the taste of the hops, in the other, the hops can be tasted as well as other distinct flavors. It isn't difficult to guess which is which.

However, in Ted Striker world BOTH are watered down because water is the main ingredient.

Though I love when you say Cholula is found in IHOP, for every IHOP, I can find 5 ****ty restaurants that have Tobasco in the back.

You also said it was your favorite.

And you said Tobasco was your favorite. That's like getting up and saying that Budweiser is your favorite beer. Cheap and available everywhere, but not that good. Way to go Ted, you are the champion of less flavor .

[Ted Striker]

If Tabasco is Budweiser, that would make Cholula Miller Lite. Found in just as many places but doesn't sell as well because it just doesn't taste that good to as many people.

Your whole argument was about the vinegar, but unfortunatley you didn't realize that your own product has just as much in it! Prove to me that it has less than Tabasco. Sorry, you can't do it.

So the only objective thing we have left is the lablel, which puts it as the main ingredient on both products.

[Ted Striker]

Until we get an exact contents, it's all speculation.

[Ted Striker]

Secondly the quality of a product is much better when it doesn't have preservatives, emulsifiers, or stabilizers.

Cholula has "edible" food stabilizers. That should say a thing or two about the quality of stabilizers.


Finally the peppers in Tabasco are exclusive to that brand.

[Dinner]

Originally posted by Shi Huangdi
Dave's Insanity Sauce has 51,000 Scoville Heat Units, the Ultimate variety has 90,000 Scoville heat units. My pepper spray has 5.3 million Scoville Heat Units.

I think you missed the winkie.

[Dinner]

Originally posted by Imran Siddiqui
You think Tobasco is the best pepper sauce... you lose .

Different people can have different opinions as to which sauce is best.

[Sikander]

Tobasco sucks, it's too vinegary.

[molly bloom]

Originally posted by Imran Siddiqui


Yeah, whose got more experience in Paki food? Thanks, I win . Thai, Malaysian are both better, especially in use of spices.

And who likes eating it and who doesn't even like the smell of it, according to his own admission ?


Comparing the spices and flavourings used in cuisines that are primarily peanut, rice and coconut based with a cuisine centred more on dairy and wheat is strange too.

A better comparison would have been between Keralan and Tamil cuisines and those of South East Asia.

The subtleties of Iranian and Turkish influenced food from Pakistan are many and much cherished by me.

[Imran Siddiqui]

Originally posted by Sikander
Tobasco sucks, it's too vinegary.

Finally the peppers in Tabasco are exclusive to that brand.

No they aren't. The 'Tabasco' pepper is used in the garlic sauce, but in the main Tabasco sauce, they use just ordinary Capsicum frutescens, ie, cayenne peppers.