I guess the latter was my assumption. I, like you, have several in rotation. Usually 3-4 “super hots” from Puckerbutt, some interesting ones, a couple Asian-style options, a Louisiana style, and, during pepper season, a fermented style of my own creation.
But I just use them all the time on almost every meal. It would never really occur to me to bring them all out and put them on the table and be like, “behold, my collection,” though I guess when I have people over and I cook/grill, I bring a few out and let people know the heat range if they want any. But that’s kind of what you do with condiments, and no one would say “he’s showing off his bbq condiment collection” if I brought out a few styles of bbq sauce.
I guess I just envisioned some guy with a room dedicated to his shelves of unopened hot sauce like those dudes that collect unopened toys. Lol
I guess the latter was my assumption. I, like you, have several in rotation. Usually 3-4 “super hots” from Puckerbutt, some interesting ones, a couple Asian-style options, a Louisiana style, and, during pepper season, a fermented style of my own creation.
But I just use them all the time on almost every meal. It would never really occur to me to bring them all out and put them on the table and be like, “behold, my collection,” though I guess when I have people over and I cook/grill, I bring a few out and let people know the heat range if they want any. But that’s kind of what you do with condiments, and no one would say “he’s showing off his bbq condiment collection” if I brought out a few styles of bbq sauce.
I guess I just envisioned some guy with a room dedicated to his shelves of unopened hot sauce like those dudes that collect unopened toys. Lol