Before everyone gets into the obvious snobbery and taunts. I was a professional cook for many years and a pretty advanced fermenter myself.
If you don't respect tobasco you don't understand hot sauce. You don't have to like it, I find very little use for it and don't generally keep it around.
But their mastery of a complex and unpredictable natural process, and ability to consistently produce exactly the product they intend to, at this scale, decade after decade, is a nearly incomprehensible feat of food production.
And for some foods you exactly do want "spicy vinegar" which is pretty much their flavor profile. You gotta respect it to respect yourself.
If you don't respect tobasco you don't understand hot sauce. You don't have to like it, I find very little use for it and don't generally keep it around.
But their mastery of a complex and unpredictable natural process, and ability to consistently produce exactly the product they intend to, at this scale, decade after decade, is a nearly incomprehensible feat of food production.
And for some foods you exactly do want "spicy vinegar" which is pretty much their flavor profile. You gotta respect it to respect yourself.