Author Topic: Tabasco Sauce  (Read 687 times)

Tabasco Sauce
« on: March 09, 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

Re: Tabasco Sauce
« Reply #1 on: March 09, 2012, 12:50:24 pm »
I can't eat raw oysters without it

Re: Tabasco Sauce
« Reply #2 on: March 09, 2012, 08:28:41 pm »
Never ceases to amaze me how good some old fashioned simple things can add to the quality of life.
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Re: Tabasco Sauce
« Reply #3 on: March 09, 2012, 11:57:52 pm »
Mr Naga ftw. Trust me get some :)
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Re: Tabasco Sauce
« Reply #4 on: March 10, 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).
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Re: Tabasco Sauce
« Reply #5 on: March 10, 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.

Re: Tabasco Sauce
« Reply #6 on: March 10, 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.
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Re: Tabasco Sauce
« Reply #7 on: March 10, 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.