Frank's Red Hot

John: I’m going back to the well, and I realize I never pushed this one hot sauce, which would be good on turkey, I will say. And I use it all the time. I have a longstanding relationship with different hot sauces. I always think one of the greatest sauces ever made is Tabasco sauce, the brand. And the way they make it, it’s made with these special peppers. And then we’ve had Melinda’s — I promoted that on the show before. And I always like Crystal too, which is a very nice sauce. But I’ve replaced the Crystal with actually this incredibly mild hot sauce. It’s really mild. And it’s called Frank’s Red Hot.

Frank’s Red Hot is a sauce that’s been around forever. I only discovered it about a decade ago, and I feel kind of bad about it because I always looked at it as some sort of a cheap, sleazy, useless hot sauce. Maybe it’s because I’m getting older, and my palate likes stuff like this. I think it only has 450 Scovilles — it’s not that hot. And by the way, Frank’s is the base for Buffalo Chicken Wing sauce, or what you toss the Buffalo Chicken Wings in. And for all practical purposes, Buffalo Chicken Wing sauce is nothing more than half Frank’s hot sauce — or Red Hot, as they call it — and butter. Half butter, half this sauce. You’ve got the Chicken Wing sauce. You can put some Worcestershire in there if you want to, but that’s essentially it.

This stuff, you can just douse things with it. It almost could be a soup. You just put it on everything, and I think it’s got one of the best flavor profiles of any just rando condiment. It’s delicious, and it would be good on turkey.

Adam: You could even put it on your cornflakes.

John: I don’t know about that. It’s a funny idea.