My o my ... my use of a simple word like 'nonpareil' certainly caused
more of a stir than was intended.

It is clear that some folks here disdain Tabasco. That's fine - no-one
is forcing you to use it. And I agree with those who say that market
share does not necessarily equate to 'better', or 'superior'. In an
economic sense, 'sustainable price point, relative to competition' is a
much better indicator of maintained quality (in other words, that small
burger bistro with those delicious but expensive burgers is almost
certainly 'superior' to MacDonalds). And I haven't a clue whether
Tabasco is high or low compared to their competition. But the simple
truth remains, whether you like Tabasco or not, it has a unique flavor
and aroma, and is unequaled (aka 'nonpareil') in those dishes that
benefit from that flavor and aroma. If you doubt that, take a tour of
some of the more prestigious kitchens in Louisiana sometime (where some
of this country's finest cooking is done).

Personally, I enjoy many pepper sauces. But I always make sure that
there is Tabasco in my cupboard, lest I face an eggs benedict or an
etouffee without it!



On 2007-12-27 09:40:36 -0800, blake murphy > said:

> does your red tabasco sauce separate? i buy the small bottles, don't
> refrigerate them, and in a day's time two different bottles have had a
> thin clear layer of i presume vinegar on the bottom. i have no safety
> worries, just that i don't recall this happening before. maybe i just
> can't shake it like i used to.
>
> maybe i'll go to the web site and see if they'll try to mollify me
> with coupons or something.
>
> your pal,
> blake