Am I the only one...

[S. Cane]

...who likes pepper and pepper sauce so much? I put Tabasco even on my sunny side ups eggs.

[OldStrummer]

...who likes pepper and pepper sauce so much? I put Tabasco even on my sunny side ups eggs.

I think you'll find an able challenger in the hot sauce lovers category, Sérgio. I have three different brands in my pantry, including a childhood favorite, the Thai Shark Brand Sriracha. I even have a porta-hot sauce dispenser (I rarely carry it, but still...). Frank's is my normal go-to, Tabasco is OK, Cholula is a treat, heck, put me in the hot sauce aisle at the market and I'm in heaven!

[DanTheBluesMan]

i've been a black pepper fiend ever since I was a little kid, covering my scrambled eggs, mashed potatoes, hamburgers, steak, pizza. Then I discovered real hot sauces.

I've been down the scorching pepper rabbit hole and while it was fun, I'm not into super hot so much anymore. A good ghost pepper sauce is about as hot as I like. Mostly I stick with jalapeno, cayenne and habanero. I like Pete's, Cholula, Frank's which are the more common restaurant offerings. Oh and I love Siracha sauces.

Recently I went to an upscale establishment downtown and had chicken lemongrass dumplings with a Thai chili sauce that was simply delicious. Damn this coronavirus denying me access to it

[Bill Moore]

I never have been much of a pepper fan, but chile, that's another story. We love our chile in New Mexico, "red or green" is the state motto.
I tried the tabasco type sauces in the service, a little bit of "bite" but no taste like some good green chile.

[phantomman]

I fail to see a logical reason why tasty-and-spicy foods need to be so hot as to exceed one's threshold for pain. I like tabasco on my scrambled eggs, picante sauce on a spanish omelet, and I make a pretty convincing rendition of Sonoran-style salsa. But I find no need for a condiment that can peel the epoxy-based paint off of a 747's fuselage or eat a hole through a stainless-steel sink. Call me a pansy, I don't care.

[ch willie]

I fail to see a logical reason why tasty-and-spicy foods need to be so hot as to exceed one's threshold for pain. I like tabasco on my scrambled eggs, picante sauce on a spanish omelet, and I make a pretty convincing rendition of Sonoran-style salsa. But I find no need for a condiment that can peel the epoxy-based paint off of a 747's fuselage or eat a hole through a stainless-steel sink. Call me a pansy, I don't care.

My thoughts exactly.

[Offshore Angler]

UB Grad here - 'nuff said.

Pour on the Frank's.

[S. Cane]

I fail to see a logical reason why tasty-and-spicy foods need to be so hot as to exceed one's threshold for pain. I like tabasco on my scrambled eggs, picante sauce on a spanish omelet, and I make a pretty convincing rendition of Sonoran-style salsa. But I find no need for a condiment that can peel the epoxy-based paint off of a 747's fuselage or eat a hole through a stainless-steel sink. Call me a pansy, I don't care.

I’m in the middle of the scale. I don’t like mild stuff, red Tabasco being average-low in my taste for spicy sauce, but like you I don’t dig ghost pepper or anything that is so hot that you can’t really tell a taste behind the pain.

[jrgtr42]

I've got literally dozens of bottles of hot sauce in my pantry, and tons of other dry seasonings of various types.
I like different ones on different foods, from regular Franks hot to fermented, to the kind you have to be very sparing with or it'll burn you out.

[Offshore Angler]

I spent a little time in Malaysia on the mainland. The food was a wonderful melange of Thai, Vietnamese, Indian, Cambodian, etc. But - you can't drink the water so always plan ahead. Their understanding of hot peppers and chile sauces was amazing.

Chuck