Ask Lemmy

Dirty Dick's. Besides the obvious, being able to say "Hey, lemme put some dirty dicks on your taco," and the like, the stuff is phenomenal. It is not for everything, like, say, a Tapatio would be, but I use it most of the time.

Dirty Dick's is a sweet heat, and they kill it in both departments. Nowhere on the bottle do they advertise how many Scoville units, because it's silly. They created a sweet yet spicy sauce that is perfect for pulled pork, or beef/chicken tacos, pretty much anything in the tex-mex spectrum (the texmextrum, if I may).

I have yet to try it with Asian or Indian fare, and I won't even begin to speculate, because I am far from some culinary genius, I just follow recipes well.

So yes, allow me to shill for putting dirty dicks on your food.

Depends on the application. Sriracha is good on hard boiled eggs, but Texas Pete is better on Mac and cheese.

I used to use Franks or Franks Buffalo sauce in everything. It’s not very hot but has excellent flavor.

Now you made me go count: I have 7 different ones on the counter plus 5 in the fridge, more if you count horseradishes and spicy mustards (probably the empty bottle in recycling doesn’t count). I love the home made one, the chili crisp, and the dragon sauce, but my best answer to the question has to be Mellissa’s because I have so many of their flavors. They’re all a little different: maybe sriracha is good with one food but too sweet for another. Maybe I want to taste that Louisiana flair on my shrimp but that chili can stand up to reaper sauce

Elijah’s Xtreme Ghost Pepper. Incredible flavor and the right amount of heat for me

Ordinary ketchup.

To me any heat at all is always a detriment to enjoying the food. (I can stand some weak heat, but would never prefer it.)