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Message: <blockquote data-quote="Ruin Explorer" data-source="post: 8706986" data-attributes="member: 18">Franks has imo  kind of weird and very specific flavour imho, that doesn't work with everything, but works very well with certain things. I've never actually experienced it as a "hot" sauce because it's so mild.Disagree on tabasco not having much flavour. It's not very hot, but it has a distinct pepper-y flavour that's really pleasant with certain things (like roast turkey + cheese sandwiches). I like Cholula's flavour better with a lot of things. Sri Racha has a strong flavour but it's disgusting (all the worst notes of red peppers and vomit combined) so there's that.Oh yeah?!?! That sounds like the sort of thing someone who can't handle hot sauces would say! <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f61b.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":p" title="Stick out tongue    :p"  data-smilie="7"data-shortname=":p" />But yeah being real I am definitely no longer freaking out from even mild heat, like I might have when I was say, 15. So yeah desensitized if you wish. I mean I think it's right that you can't appreciate certain flavours unless you've got past the heat. I like peri-peri sauces (I dunno if those have reached the US, they're very popular here), and they're pretty hot (like 15k SHU chicken I was having), but some of them have really lovely flavours. I do note that I wasn't really aware of those flavours when I was younger though.My wife, who is American, and back in the US atm, observes that it's pretty funny to see what other Americans consider "hot", because it is very weak stuff compared to what British people our generation or younger consider "hot" (though I suspect this would reversed with say, 60 or 70-somethings), despite the popularity of Mexican food, insane SHU hot sauces and so on.I did once try the tiniest dot of one of those 1m SHU sauces and yeah that wasn't fun. The Sri Lankan guy I was with who ate a piece of chicken slathered with it, confident he'd be fine given his culinary background, definitely looked/felt like he'd been pepper-sprayed though. Took him like an hour to recover.</blockquote>

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