Hot take: basketball players shouldn't have Hot Sauce as a nickname, unless they don't want to be on the starting lineup.
I don't know about "best". I usually keep a half dozen around for different purposes: buffalo sauce/wings, eggs, Cajun, Latin, East African, Asian. There are different levels of heat/sweetness/fruitiness that work better for each application than a one-size-fits-all approach.
Sriracha has its place, but it's a very limited place.
We need a player named hot sauce. Someone who can cross up their defender followed by throwing the ball into the stands..... Which somehow results in a win for us.Hot take: basketball players shouldn't have Hot Sauce as a nickname, unless they don't want to be on the starting lineup.
Good point guards play a lot and are a major ingredient in the recipe of basketball. In the world of food recipes, if hot sauce were the dominant ingredient you'd end up having...just hot sauce.
Hot Sauce would be a great name for a microwave bench scorer: you put him in for just a little bit to kick up the spice of the game.
Thank you for the Boneyard.
Make my own from garden grown peppers. The play of the heat is so much different. Not sure how to explain it but the way the heat starts and finishes is "cleaner"? More distinct? Almost like the processing of store bought sauces tempers the whole thing? @August_West does that make sense to you?
Which hot sauce goes best with crow?
1. Franks Red Hot which i can put on almost anything.
2. Sriracha for only asian food.
3. Nandos Peri Peri (Medium, Garlic, Hot, Lemon & Herb) on almost anything
4. Hot Ones Los Calientes - might be my favorite hot sauce ever
6. El Yucateco
8. Yellowbird Serrano
In no specific order. Usually decide based on whatever i'm feeling that day what i'm eating.