Some of the core foods I use to test sauces have historically been pizza, chicken strips, fish tacos, the Marie Callender "bricks" (frozen dinners), mac & cheese with tuna, eggs and anything on the grill. After much determination, I've found that McDonald's burgers have supplanted nearly all of those entries as the ideal food to test sauces against.
Why? Well, in the best case, such as anything Mexican, a sauce like Danny Cash's Salvation Garlic-Serrano Sauce will elevate it. If you start with a good food, it can make it very good or great, just push it right over the edge, but say I happened to get a fish taco at Rubio's. Their Salsa Picante is on a level nearly impossible to beat once there is the introduction of a single lime to it. As good as the Salvation Sauce is, it couldn't compete. Where I'm going with this is that if you take something already at a high level, you can only push it so high before run into detraction and the limit of diminishing returns.
In the case of McDonald's burgers, they're crap to begin with, but slap something like Happy Beaver on it and all of a sudden, you have something palatable or better. That, my friends, is the true mark of a high quality sauce, when it can elevate something as awful as that to a point where you wouldn't call it good, but you would definitely not mind eating it again.
As to the misc. part of this, after doing some searching around, I have found several other sites that are doing an abysmal job of listing ingredients. Look, industry, food intolerances and/or allergies are real. Do you really want to waste their money with potential customers buying something they can't eat or worse yet, they eat it anyway and get sick? You have to do better. None of you should be selling a sauce without the ingredients listed somewhere people can see it before they click that button to add it to the cart. While you're at it, adding estimated SHU ratings wouldn't hurt either, but that ingredients thing...come on. Stop being so lazy.
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