Yet Another Cycling Forum

Off Topic => The Pub => Food & Drink => Topic started by: Domestique on 09 March, 2012, 12:48:33 pm

Title: Tabasco Sauce
Post by: Domestique on 09 March, 2012, 12:48:33 pm: Tabasco sauce.
Had forgotten just how this stuff can transform any meal.
Garlic mushrooms on toast with a few drops of Tabasco on the top, mmmmmm
Title: Re: Tabasco Sauce
Post by: geraldc on 09 March, 2012, 12:50:24 pm: I can't eat raw oysters without it
Title: Re: Tabasco Sauce
Post by: Canardly on 09 March, 2012, 08:28:41 pm: Never ceases to amaze me how good some old fashioned simple things can add to the quality of life.
Title: Re: Tabasco Sauce
Post by: Valiant on 09 March, 2012, 11:57:52 pm: Mr Naga ftw. Trust me get some :)
Title: Re: Tabasco Sauce
Post by: Biggsy on 10 March, 2012, 09:35:26 am: I like a dash with my "student" tuna pasta: http://yacf.co.uk/forum/index.php?topic=808.msg1153914#msg1153914

(I was never a student, I just cook like one).
Title: Re: Tabasco Sauce
Post by: Tewdric on 10 March, 2012, 09:59:46 am: Mr Naga is great but Tabasco is in a league of its own for quality and subtlety of flavour. I did a VIP tour of the factory in Louisiana a while ago and was amazed by the reverence with which the manufacturing process is treated. The stuff is fermented and matured in oak wine barrels for three years for heaven's sake. The chillis used are so specific and evolved that they have been given their own biological genus.

It's wonderful stuff.
Title: Re: Tabasco Sauce
Post by: rogerzilla on 10 March, 2012, 10:03:20 am: I'm more of an Encona fan. It's clean, pure heat in a bottle. I was once fed a chilli con carne, apparently for some sort of bet, made entirely of mince, kidney beans and Encona. It hurt a lot when eating it and it hurt even more the next day when it made a break for the sea.
Title: Re: Tabasco Sauce
Post by: AndyK on 10 March, 2012, 10:20:37 am: I don't see the point of adding so much chilli that the palate of the food is destroyed. I want flavour, not bragging rights.