Tabasco as a DIP?!!?

We were out to dinner and I was served this delectable paella that included shrimp, mussels, LOBSTER, and other very Tabasco-friendly things.  So of course I made a point to request that the god of all condiments be brought to the table along with the meal.  and it was, but it was not in a bottle.

It was in a CUP.

This was very new to me, I had never had it served to me that way before.  My first reaction was that the waitress had done the classic "all hot sauce is the same" thing and didn't recognize that Tabasco is its own unique product.  But wait, no, this was the real thing.  Just in a cup.  I could...DIP.  Dunk!  and it was the perfect meal for it.

So now there is controversy.  Which is better?  The traditional "shaking" method, or dipping?  I suppose it depends on the dish.  I don't think I would want to "dunk" a slice of pizza, except maybe the very first bite and also the crust.  So...maybe "Tabasco Two Ways?"  This is all very exciting to think about going into 2013.

I'll be sure to let you know what happens.  It is time for some experiments.

That's all for now, more Tabasco thoughts to follow.

Thanks for reading!