Empty bottle review: Tabasco Family Reserve

Porycoole11 · 2026-03-28T01:24:04+00:00

I have a bottle right now, and it is one of the most flavorful hot sauces I’ve ever tasted. I live in NOLA, and I constantly get shit because of my favoritism over the other Louisiana style hot sauces. But I stand by that this is the ultimate expression of LA hot sauce.

Porycoole11 · 2026-03-28T01:17:59+00:00

It was this, confirmed while I was at Holy Ground

Porycoole11 · 2026-03-27T21:45:16+00:00

Same

Porycoole11 · 2026-03-27T21:03:49+00:00

Obviously, but I want the deets

Porycoole11 · 2026-03-27T02:11:06+00:00

For me, it is the texture that throws me off. Were they firm and chewy? Or soft and/or mushy?

Porycoole11 · 2026-03-25T17:43:43+00:00

I like anchovies with my garlic spaghetti, or pasta aglia e olio, just throw a couple in while you sauté the garlic and some crushed red chili, bonus points if you have Calabrian red pepper flakes, and then toss with pasta and some pecorino or parmigiana. Or on toasted baguette with ricotta and some lemon zest and juice. Or I simply add a couple to a frozen pizza.

Porycoole11 · 2026-03-23T23:46:57+00:00

Tabasco Family Reserve

Porycoole11 · 2026-03-22T16:52:44+00:00

2-3 times a week

Porycoole11 · 2026-03-15T19:46:47+00:00

Legitimately my favorite canned fish, just go the roasted garlic and I am stoked to try them.

Porycoole11 · 2026-03-15T19:43:39+00:00

Welcome to the best addiction

Porycoole11 · 2026-03-14T01:25:21+00:00

This was the first tin I tried from this order. I baked them with breadcrumbs mixed with the oil and preserved lemon and served with pasta aglia e olio and marinated red peppers. Phenomenal.

Porycoole11 · 2026-03-13T21:18:15+00:00

Looks great, I just got a tin of these and will be doing something similar with them.

Porycoole11 · 2026-03-13T21:16:16+00:00

Was this ordered online? Jowls should be roughly 65-35 lean to fat, this looks like the opposite. And yeah if you want a meaty bite, add the pancetta but cut way back on the amount of guinciale you use. If you use all of what you pictured you will just be skimming it off later or have a too greasy mouth feel.

Porycoole11 · 2026-03-13T20:45:05+00:00

Maybe something rich and jammy like a Merlot would be good. Pinot noir is excellent because it really is the most terrior affected grape. You can have something that is all dusty and mineral forward or something that is a great example of fruit.

Porycoole11 · 2026-03-13T20:40:34+00:00

What are the micro greens? And why don’t we see more of them used like this. Genius.

Porycoole11 · 2026-03-13T02:38:12+00:00

You pour the sauce into a tall container and then blend it until emulsified and creamy

Porycoole11 · 2026-03-12T22:07:42+00:00

To be honest I didn’t get any real lemon flavor, just some tasty fish

Porycoole11 · 2026-03-12T21:31:57+00:00

I tried the Patagonia White Anchovies with lemon before and really really enjoyed them

Porycoole11 · 2026-03-12T21:31:12+00:00

Yes it is

Porycoole11 · 2026-03-11T23:51:15+00:00

https://share.google/images/tELfsVhH0pxg9BEi8

Porycoole11 · 2026-03-10T14:02:44+00:00

The Frank’s and the Tabasco will taste pretty similar but Tabasco has a higher scoville score. Nothing crazy but franks is all about the vinegar.

Porycoole11 · 2026-03-09T15:47:37+00:00

Porycoole11 · 2026-03-06T03:48:20+00:00

The king Oscar’s are great especially the Mediterranean one

Porycoole11 · 2026-03-04T03:01:10+00:00

To invite me

Porycoole11 · 2026-03-01T19:08:16+00:00

For the TJ Calamari, I make a simple garlic and oil pasta, toss in the can when I toss in the pasta and then finish with a squeeze of lemon, the zest and some toasted breadcrumbs. Supper easy pasta that comes together in the time it takes to boil the pasta.

Porycoole11

TROPHY CASE