I haven't. Kevin Davis told me he tried The Last Dab and liked it.

The things I do when I have the house to myself. A box of Cane's and a few bottles I had in the fridge.

Secret Aardvark is new to me. I was disappointed with it after the first few bites. I don't care that it's not high on the scovilles, but I like even my mild sauces to have a little bit of lingering heat and this one fades as soon as it finishes. However, it really is as versatile as you all say it is. At the end of this little lineup, I found myself returning to the Aardvark and was very happy with the approachability of it. I was even dipping my fries in it when the chicken was all gone.

That Voodoo Curse is pretty good. Naga Jolokia peppers really linger. I picked that one up at a stand in the French Quarter. I doubt I'll ever find another bottle.

The two Cultured Heat bottles are from a Farmer's Market here in town that I posted about earlier in this thread. Fermented sauce (no vinegar.) One is sichuan peppercorn and one is mole. I like the peppercorn a lot more overall (sichuan is my favorite type of spice, hands down). I can see the mole bottle becoming a standard on breakfast tacos.

August in Austin is a fantastic habanero sauce. Great on this ground pork and potato stew that my wife makes all the time. It's got some good heat to it, with a lot of flavor to go along with it. Flagship sauce of the Tears of Joy shop on 6th street in Austin. A place I visit every time I travel there.

Yeah I'm definitely in agreement with the Aardvark being incredibly versatile. I find myself putting that shit on everything.

It’s the yin to yellow bird’s yang.

You guys have seen this Chili Klaus/Sean Evans short, right? If not, please enjoy.

Wow. Secret Aardvark on top of reheated Tex-Mex carnitas is the ballerest of hot sauce moves.

Can we talk about hot oils in here? I've been trying them as I eat at different asian restaurants, mostly Thai and Japanese. Had this one at a ramen house the other night and it was just the right balance between heat and flavor.

Let's make a rm/spicy sub-forum and start a new topic for oils there. Throw the Hot Ones thread in that forum too.

Brought a bottle of this home from DC this weekend.

Nice. I love Nandos

I'm still looking for that one Panamanian hot sauce that can't be found in America, Ruddo.

Update: It's not at El Ahorro on Long Point Drive nor is it at the big Fiesta on Richmond. I might check the flea market on Hillcroft next Saturday.

Did you forget that it

I'm officially recommending this. I picked it up at a street market in New Orleans. It goes well with a lot of stuff, but especially with soup. Ghost pepper with papaya, lime, a bunch of other stuff. We make this simple ground pork and potato soup at home that isn't complete without a few drops of this. They sell online. http://www.mcssl.com/store/8710132/cata ... d0faf1b62b

That's what's fueling this quest. You can find things here that aren'tofficially imported. Just gotta know where to look. I have some Red Horse in my fridge thanks to that sort of sleuthing.

That papaya thing looks good. You need to recommend a hot sauce shop for when I'm in Houston in December

There isn't really a good one here. iBurn is the only one I can think of, and it's quite mediocre. Tears of Joy in Austin is where I go crazy. Their flagship habanero sauce is a staple in my fridge.

Well they do carry MICHAEL MADSEN'S AMERICAN BAD ASS SPICY MUSTARD

Haha I just saw that.

Best bet would be a Panamanian market/bodega

Definitely gonna try this, but I'm holding off until I've used most of what's in the fridge right now.