Before everyone gets into the obvious snobbery and taunts. I was a professional cook for many years and a pretty advanced fermenter myself.

If you don't respect tobasco you don't understand hot sauce. You don't have to like it, I find very little use for it and don't generally keep it around.

But their mastery of a complex and unpredictable natural process, and ability to consistently produce exactly the product they intend to, at this scale, decade after decade, is a nearly incomprehensible feat of food production.

And for some foods you exactly do want "spicy vinegar" which is pretty much their flavor profile. You gotta respect it to respect yourself.

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regularfry an hour ago | parent | next [-]

I can also respect the mastery that results in every keg of Heineken being functionally identical. I don't have to like the stuff. Or, heaven forbid, drink it.

	▲	psunavy03 42 minutes ago \| parent [-]
		Anyone who's brewed beer can understand two things at once. 1) The brewmasters of mass-market lagers are legitimate masters of their craft, because that style leaves absolutely no room for error and nowhere to hide mistakes. You can screw up an IPA and cover it in hops, at least to a point. You can screw up a porter or stout and cover it in malt. You have to nail a lager. 2) The product itself is still usually insipid, flavorless, and not worth drinking.

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skyyler an hour ago | parent | prev | next [-]

I respect tabasco for what it is, and I do use it when I want "spicy vinegar", but I often want more heat than vinegar.

But yes, the consistency of tabasco is very impressive, especially given how simple the recipe is (and how little salt is used, compared to similar sauces!)

(Also, lovely to see a fan of DCSS in the wild!! Going to play a felid summoner later.)

	▲	dcss_gardener 30 minutes ago \| parent [-]
		Nice! Here's a seed with two acquirements, ring of the mage, and a vehumet altar by d2. https://dcss.garden/0.34.1/seed/45203

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luckydata an hour ago | parent | prev [-]

if you live in a place where tomatoes still have some flavor try this: cut a couple tomatoes in small cubes / triangles, add a tablespoon of olive oil, a teaspoon of red wine vinegar, a dash of tabasco, crumble some good tuna in it (like Tonnino or Ortiz) and sprinkle some oregano and salt on top. Goes well with crusty bread, preferably toasted.

That was my fathers' go to summer meal in Italy and I can't think of anything else I'd rather eat when it's hot outside, preferably with a cold lager.