You're right, but... you guessed it!

There are people on Youtube who eat them :D

I'm not too picky about my food, so Tabasco and Cock Sauce are enough for me. I usually use the former to salvage a botched or tasteless dish (surprisingly often), the latter during cooking.

lol, so did your Dad possibly spend some time in Nam, maybe R&R'd in Thailand? Rooster Sauce it the nickname I've always heard it called as well, only heard it called Cock sauce in this thread.

I seem to remember you telling me that, sorry for forgetting.

It is indeed, being from Texas I wasn't expecting you to like this particular sauce . . =)

I eat at a restaurant with my friends called Genghis Grill and I douse my bowl with that stuff before choosing my food, so hard not to like it. :)

Tabasco isn't hot. What's the point of hot sauce that isn't hot? Mr. Gouda's and Grace both make far better Tobasco-style sauces.

I use four different hot sauces:

1. Mr. Gouda's hot sauce (Tabasco-style, made from Habenero peppers!) for most relatively dry foods
2. Grace scotch bonnet sauce for certain other dry foods (it's supposed to be for jerk meat)
3. Uncle Chen chili garlic sauce (vietnamese-styles) for wet foods
4. Sriracha hot sauce almost anything else

For example:
For fried rice and Chinese take out food and other semi-dry foods that are easy to stir I use Sriracha.
For most Viet dishes, especially those involving fish sauce, such as vermicelli, braised meat, I use the chili paste.
For steak and pizza and most other "Canadian" food, I use the tabasco-style.
For most grilled/barbecue foods, I usually like using the scotch bonnet sauce. Otherwise, I use tabasco-style.

So . . . you have also snorted "Devils Spit Barbecue Sauce ???

I use some Korean one. Can't read Hangul so cannot reproduce it here.

Jeez... And I thought that me snorting Sambuca was bad...

I'm not one who loves hot sauce, but am a big fan of salsa. Our preference is flavor over heat, so a hot salsa is fine so long as there is a good overall flavor. We don't have a particular favorite brand since we mostly make our own.

All that said, I positively LOVE Northwoods Fire seasoning from Penzey's: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysnorthwoodsfire.html.

Yes, I've watched some of those. lol

Blair's Sudden and Ultra Death are my favorites. I am definitely a first degree chilihead, consume with caution!

Arizona here. I know exactly where you're coming from. ;)

Yeah, Tabasco is tinted vinegar, Sriracha is an asian-style spice that isn't the least bit spicy. Tasty, though. I tend to order random things that have habanero, ghost pepper, or something spicier in them. Never really keep track.

I don't use sauces all that much, but I like to cook with lots of habaneros and pure cap. In everything. I still have some sense of taste these days, surprisingly, but chili made any less spicy than I prepare it just tastes like seasoned meat. XD