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Old 06-29-2014, 07:56 AM
 
11,701 posts, read 16,450,382 times
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What did you do?
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Old 06-29-2014, 09:06 AM
 
Location: San Francisco Bay Area
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I would just use less.
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Old 06-29-2014, 10:22 AM
 
Location: Logan Township, Minnesota
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I sometimes use Tabasco sauce to calm down haberneros when I want them a touch mild.
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Old 06-29-2014, 12:46 PM
 
Location: Myrtle Creek, Oregon
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Quote:
Originally Posted by Iggier View Post
^^^^^
This, and get two bottles so you're never without one
You can buy gallon jugs of Frank's at any big box grocery store. It keeps well if refrigerated, and can be used refill small bottles. The same goes for hot horseradish.
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Old 06-29-2014, 12:51 PM
 
Location: Myrtle Creek, Oregon
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Quote:
Originally Posted by Woodrow LI View Post
I was thinking the same thing. It is little more than red vinegar as it is. If a person needs to dilute it they might as well just use plain vinegar with a few drops of red food coloring.
That is a scurrilous falsehood. Tabasco is a fine aged pepper wine, well loved for its delicate, nuanced flavor. Frank's is OK, but too heavily salted for my taste. It needs to be used on something that needs a lot of salt to bring out the flavor, like bbq meats.

It occurs to me that the recipes for turning Tabasco into Frank's have omitted the salt.
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Old 06-29-2014, 01:09 PM
 
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Quote:
Originally Posted by Larry Caldwell View Post
That is a scurrilous falsehood. Tabasco is a fine aged pepper wine, well loved for its delicate, nuanced flavor. Frank's is OK, but too heavily salted for my taste. It needs to be used on something that needs a lot of salt to bring out the flavor, like bbq meats.

It occurs to me that the recipes for turning Tabasco into Frank's have omitted the salt.
Two different products. You need more than one hot sauce for more than one kind of use. I have a bottle of Predator that gets applied with a toothpick.
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Old 06-29-2014, 01:12 PM
 
Location: Logan Township, Minnesota
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Quote:
Originally Posted by Larry Caldwell View Post
That is a scurrilous falsehood. Tabasco is a fine aged pepper wine, well loved for its delicate, nuanced flavor. Frank's is OK, but too heavily salted for my taste. It needs to be used on something that needs a lot of salt to bring out the flavor, like bbq meats.

It occurs to me that the recipes for turning Tabasco into Frank's have omitted the salt.
I used to visit Avery Island quite often when I lived in Louisiana. the making of it is fascinating. They do take pride as if brewing a fine wine.
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Old 06-29-2014, 01:14 PM
 
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Quote:
Originally Posted by Woodrow LI View Post
I used to visit Avery Island quite often when I lived in Louisiana. the making of it is fascinating. They do take pride as if brewing a fine wine.
Kewl. Were you given a factory tour?
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Old 06-29-2014, 01:27 PM
 
Location: Logan Township, Minnesota
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Originally Posted by Nonchalance View Post
Kewl. Were you given a factory tour?
Several times along with the little tiny sample bottles. Although I was more interested in the Bird sanctuary they established there. the family is quite amazing and very involved in conservation.

I actually like Tabasco sauce, but when i want HOT I use Haberneros.

I can't eat scrambled eggs without soaking them in Tabasco.

ADDENDUM: Just found they have a website HERE
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Old 06-29-2014, 01:34 PM
 
Location: Fort Lauderdale, Florida
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Quote:
Originally Posted by apexgds View Post
My advice probably isn't helpful. I would recommend dropping everything and going to buy more Franks.
I agree. Franks and Tobasco are nothing alike.
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