On Dec 27, 9:51�pm, hahabogus > wrote:
> Dave Smith > wrote :
>
> > Looking it up gives no clue as to why Tabasco
> > sauce is without equal.
>
> Perhaps they use splenda?

Perhaps they sell more than everyone else, likely more than all others
put together... out selling the competion is the best indication of
being the *best*.

Sqwertz FLAMINGLY espouses:

> On Thu, 27 Dec 2007 22:55:02 GMT, jay wrote:
>
> > On Thu, 27 Dec 2007 16:46:32 -0600, Sqwertz wrote:
> >
> >> On Thu, 27 Dec 2007 14:26:59 -0600, jay wrote:
> >>
> >>> On Thu, 27 Dec 2007 18:53:09 GMT, Sqwertz wrote:
> >>>
> >>>> On Thu, 27 Dec 2007 17:40:36 GMT, blake murphy wrote:
> >>>>
> >>>>> does your red tabasco sauce separate?
> >>>>
> >>>> Wouldn't surprise me since it 95% vinegar and water.
> >>>
> >>> BTW.. Water is not even listed on the ingredients list of the original
> >>> Tabasco. Did you just make that up?
> >>
> >> Yeah, so what are you going to do about it?
> >
> > It's about time you admit to being a fraud. I'm thinking about turning
> > your worthless ass in!
>
> Yeah - you caught me in a tiny little insignificant mistake.
> Which is nothing compared to the reaming your buddy Sheldon gets
> time after time (like right now, for example).


Or like a whiles back when *you* were all slathering and eager - beavering
to netKKKop Sheldon for posting some porno pix on various groups - except
for the lil' detail that those posts were done by a forger...to quote words
you once directed towards moi: "You look pretty silly".


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On Dec 28, 3:10�pm, Sqwertz > wrote:
> On Fri, 28 Dec 2007 17:52:02 GMT, blake murphy wrote:
> > this is rubbish. �you may prefer *other* flavors, but to say tabasco
> > has no flavor is nonsense.
>
> OK, it has less flavor than most other hot sauces. �The vinegar
> is so overpowering that it's a worthless flavor, to me.
>
> Like I said, if they'd double the mash and cut down on the
> vinegar, they'd have a decent product.
>
> And for the OP regarding separation, did anybody ever answer the
> question? �Probably not.
>
> http://tabasco.com/info_booth/faq/separate.cfm

I did, way back, my first or second post.

Most sauce web sites have that in their faq.

In article >,
blake murphy > wrote:

> 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


Read the bottle - it says you're supposed to shake it up each time
before use (if you can't shake it like you used to, lay off the
extra-curricular activities with the hands ). Why refrigerate it?
Bottle doesn't say to, and have you ever seen it in a fridge in a bar?

--
Jack N2MPU
Proud NRA Life Member

On Fri, 28 Dec 2007 22:25:15 GMT, jay > wrote:

>On Thu, 27 Dec 2007 16:45:24 -0600, Sqwertz wrote:
>>
>> Tabasco sauce sucks. If they'd start using a decent amounf of
>> mash in it instead of watering it down more and more each year,
>> then they might have a decent product.
>
>Quote from website:
>
>"The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is
>much the same TABASCO® Sauce that is produced today, on that very same
>site. The basic recipe, the process by which itÿs made, and the ingredients
>remain unchanged."
>
>So your statement above that they are "watering it down more and more each
>year" is again.. just more of your invented bull shit?
>
He's getting older and taste buds dull with age... so he's using
hotter and hotter sauces. I like Tabasco; I like the bite and I like
the faint vinegary undertone. Tabasco is great with Southern type
foods, like beans, gumbo and jambalaya. I like other hot sauces too,
but they are for different purposes.

--
See return address to reply by email
remove the smiley face first

I use Tabasco when I want a mild hot sauce, Crazy Jerry's DILLIGAF Biker
Hot Sauce when I want something middling. And when I want a real hot
sauce, I go for the Dave's Insanity. And as far as I'm concerned,
Frank's Red Hot sauce is nothing more than thin ketchup with a little
spice.
--
Jack N2MPU
Proud NRA Life Member

jay wrote:
> Sqwertz wrote:
> > jay wrote:
> >> AxisOfBeagles wrote:
>
> >>> But the original Tabasco has
> >>> a unique flavor that is nonpareil in some circumstances.
>
> >> Absolutely! �Squirts showed his ignorance on this one. �The pepper/hot
> >> sauce competitors have chased Tabasco forever and none have even come
> >> close to closing in on the market share that Tabasco (original) commands
> >> world wide. �
>
> > Tabasco has only brand recognition, not flavor. �Every hot sauce
> > aficionado will tell you that. �
>
> Do you realize how stupid you sound? �You don't even know a hot sauce
> aficionado... and you ain't one.
>
> >Tabasco is for sissies who like
> > to pretend they're men. �And since there are more sissies than
> > men, it stands to reason they'd sell more sissy products than
> > real men products.
>
> You do realize how stupid you sound?

Could the sqwetz sound other than stupid... he's obviously one of
those pinheaded inbred Texas rednecks who flaunts the biggest baddest
hotsauce to make up for the impotence of his tiny pecker.

Super hot sauce doesn't make one any other than a taste in ass cheap
food eater... probably douched that entire road kill rib so he could
hack it down.

"jay" > wrote in message
.. .
> On Fri, 28 Dec 2007 17:52:02 GMT, blake murphy wrote:
>
>> On Thu, 27 Dec 2007 23:33:10 GMT, Sqwertz >
>> wrote:
>>
>>>On Thu, 27 Dec 2007 22:48:03 GMT, jay wrote:
>>>
>>>> On Thu, 27 Dec 2007 20:51:03 GMT, AxisOfBeagles wrote:
>>>>
>>>>> But the original Tabasco has
>>>>> a unique flavor that is nonpareil in some circumstances.
>>>>
>>>> Absolutely! Squirts showed his ignorance on this one. The pepper/hot
>>>> sauce competitors have chased Tabasco for ever and none have even come
>>>> close to closing in on the market share that Tabasco (original)
>>>> commands
>>>> world wide.
>>>
>>>Tabasco has only brand recognition, not flavor. Every hot sauce
>>>aficionado will tell you that. Tabasco is for sissies who like
>>>to pretend they're men. And since there are more sissies than
>>>men, it stands to reason they'd sell more sissy products than
>>>real men products.
>>>
>>>-sw
>>
>> this is rubbish. you may prefer *other* flavors, but to say tabasco
>> has no flavor is nonsense.
>>
>> your pal,
>> blake
>
> Exactly! The pepper variety, the micro climate of Avery Island where they
> are grown, vine ripening, the oak storage.. all influence the flavor in a
> unique way. I bought two bottles today. It is the only hot sauce
> condiment that we are never without.
>
> jay

Hold on a second. Exactly how many peppers are grown at Avery Island.?
Last I heard that was just for show.
most peppers are Imported. Is this true?

"Sheldon" > wrote in message
...
On Dec 27, 9:51?pm, hahabogus > wrote:
> Dave Smith > wrote
> :
>
> > Looking it up gives no clue as to why Tabasco
> > sauce is without equal.
>
> Perhaps they use splenda?

Perhaps they sell more than everyone else, likely more than all others
put together...

I would highly doubt that

out selling the competion is the best indication of
being the *best*.

Nope. it isn't a good indication at all
Heck, isn't Budweiser the leading seller of swill in America? I can
walk into any store anywhere and find a much better beer than Budweiser.


I haven't bought a bottle of Tabasco in years. Maybe 7 or 8. and I use
hot sauce almost every day

<sf> wrote in message ...
> On Fri, 28 Dec 2007 22:25:15 GMT, jay > wrote:
>
>>On Thu, 27 Dec 2007 16:45:24 -0600, Sqwertz wrote:
>>>
>>> Tabasco sauce sucks. If they'd start using a decent amounf of
>>> mash in it instead of watering it down more and more each year,
>>> then they might have a decent product.
>>
>>Quote from website:
>>
>>"The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is
>>much the same TABASCO® Sauce that is produced today, on that very same
>>site. The basic recipe, the process by which itÿs made, and the
>>ingredients
>>remain unchanged."
>>
>>So your statement above that they are "watering it down more and more each
>>year" is again.. just more of your invented bull shit?
>>
> He's getting older and taste buds dull with age... so he's using
> hotter and hotter sauces. I like Tabasco; I like the bite and I like
> the faint vinegary undertone. Tabasco is great with Southern type
> foods, like beans, gumbo and jambalaya. I like other hot sauces too,
> but they are for different purposes.
>
> --
> See return address to reply by email
> remove the smiley face first


Although I dont think red Tabasco sucks. It is way down the list of good
Hot sauces. Franks would probably be second to last on the list. with Green
Tabasco dead last.

On Sat, 29 Dec 2007 00:21:44 GMT, Jack >
wrote:

>I use Tabasco when I want a mild hot sauce, Crazy Jerry's DILLIGAF Biker
>Hot Sauce when I want something middling. And when I want a real hot
>sauce, I go for the Dave's Insanity. And as far as I'm concerned,
>Frank's Red Hot sauce is nothing more than thin ketchup with a little
>spice.

I'm not going for a burn out when I use hot sauce.

--
See return address to reply by email
remove the smiley face first

On Fri, 28 Dec 2007 16:54:53 -0800, "Mike"
> wrote:

>Although I dont think red Tabasco sucks. It is way down the list of good
>Hot sauces. Franks would probably be second to last on the list. with Green
>Tabasco dead last.

Never tried the green stuff, so I'm no expert. Just said I liked the
red and what I like it on. It doesn't sound to me like you care which
hot sauce *compliments* what.... you're just going for the burn.

--
See return address to reply by email
remove the smiley face first

On Fri, 28 Dec 2007 23:49:15 GMT, Jack >
wrote:

>Why refrigerate it?
No reason to.

>Bottle doesn't say to, and have you ever seen it in a fridge in a bar?
LOL! A bar with decent turnover will kill a bottle in a week or less.

--
See return address to reply by email
remove the smiley face first

On Fri, 28 Dec 2007 16:42:04 -0800, "Mike"
> wrote:

>
>"Sheldon" > wrote in message
...

>
>Perhaps they sell more than everyone else, likely more than all others
>put together...
>
>I would highly doubt that
>
> out selling the competion is the best indication of being the *best*.

Yes, best seller.
>
>Nope. it isn't a good indication at all
> Heck, isn't Budweiser the leading seller of swill in America? I can
>walk into any store anywhere and find a much better beer than Budweiser.
>
That statement is your opinion and your opinion doesn't prove or
disprove anything.
>
>I haven't bought a bottle of Tabasco in years. Maybe 7 or 8. and I use
>hot sauce almost every day
>
Which proves what? I can tell you what it proves to me: You use hot
sauce almost daily.


--
See return address to reply by email
remove the smiley face first

On Fri, 28 Dec 2007 16:22:14 -0800 (PST), Sheldon wrote:

> jay wrote:
>> Sqwertz wrote:
>>> jay wrote:
>>>> AxisOfBeagles wrote:
>>
>>>>> But the original Tabasco has
>>>>> a unique flavor that is nonpareil in some circumstances.
>>
>>>> Absolutely! �Squirts showed his ignorance on this one. �The pepper/hot
>>>> sauce competitors have chased Tabasco forever and none have even come
>>>> close to closing in on the market share that Tabasco (original) commands
>>>> world wide. �
>>
>>> Tabasco has only brand recognition, not flavor. �Every hot sauce
>>> aficionado will tell you that. �
>>
>> Do you realize how stupid you sound? �You don't even know a hot sauce
>> aficionado... and you ain't one.
>>
>>>Tabasco is for sissies who like
>>> to pretend they're men. �And since there are more sissies than
>>> men, it stands to reason they'd sell more sissy products than
>>> real men products.
>>
>> You do realize how stupid you sound?
>
> Could the sqwetz sound other than stupid... he's obviously one of
> those pinheaded inbred Texas rednecks who flaunts the biggest baddest
> hotsauce to make up for the impotence of his tiny pecker.

You're exactly right. but squirts is just a Texan wannabe and is actually
from the northeast.. I think he has said.. New York IIRC. He just stayed
here when he got out. He doesn't drive which really means NO CAR and no
$$$ so he can't get back.

jay

"jay" > wrote

> You're exactly right. but squirts is just a Texan wannabe and is actually
> from the northeast.. I think he has said.. New York IIRC.

Oh, no. Not even. He is not a New Yorker. Anyone can tell.

I think he's from Pittsburgh.

nancy

jay wrote:

>
> Exactly! The pepper variety, the micro climate of Avery Island where they
> are grown, vine ripening, the oak storage.. all influence the flavor in a
> unique way. I bought two bottles today. It is the only hot sauce
> condiment that we are never without.

OK. Now I'm confused. I seem to recall that you said in another post:

<quote>
For 2008 would you just try your very best not to be so ****ing ignorant!

... I don't even like tabasco...

jay

</quote>

Or is there another jay here?
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

sf wrote:
> Jack wrote:
>
> >Why refrigerate it?
>
> No reason to.
>
> >Bottle doesn't say to, and have you ever seen it in a fridge in a bar?
>
> LOL! A bar with decent turnover will kill a bottle in a week or less.

Depends on the size of the bottle... tabasco is sold in many sizes...
I've seen it at Sam's Club in gallon jugs, much, much less expensive
than in those tiny bottles. Whenever you buy any condiment in those
tiny glass shaker bottles you are paying mostly for the bottle... hot
pepper sauce is about the least costly product there is to make... I
make my own from peppers I grow. A pound of jalapenos from the market
will cost like $3, is enough to make a gallon of extremely potent hot
sauce, actually too hot. Most of the commercial extra hot sauces are
diluted substantially with other vegetable puree, carrot is typical.
If you use up your hot sauce rather quickly, like within 3 months it
doesn't much matter how it's stored, but if a bottle lasts you a while
like six months or more it's best to keep it refrigerated. All
condiments benefit by refrigeration, you don't have to but you should
if you want the product to be at it's best. Storage for Tabasco (or
any condiment sauce) is a combination of how stored and its shelf
life, both need to be considered... they don't actually say you must
refrigerate but they certainly give a fairly strong recommendation
from which one can infer that it *should* be refrigerated to retard
deteriorization if you intend to keep it any length of time.

http://tabasco.com/info_booth/index.cfm#consistency

I'm not a big fan of super spicy hot sauces, a 12oz bottle can last me
more than a year so I keep it in the fridge (I keep all condiments
refrigerated, even extra unopened bottles). I make my own hot sauces
too and I make them fairly weak but still they're more flavorful than
any commercial brands I've ever tried and I've tried many. It's
really very simple to make hot sauce, it's nothing but hot pepper,
vinegar, salt, and extra water or carrot to dilute the vinegar some.
The trick to making a robustly flavored hot sauce is not to use fresh
peppers but to use peppers you've dried yourself, not bone dry but
still leathery pliable, which makes it easy to remove the seeds
(dehydrating concentrates the flavor but not the heat), I don't want
the seeds in my hot sauce, it may turn out hotter but seeds will
impart bitterness that covers up flavor. Use a blender to puree and
allow the mixture to ferment at room temperature for about ten days...
use the same methods like making prepared mustard. It's a very simple
matter to refill glass hot sauce shaker bottles with a meat curing
syringe, Lea & Perrins bottles are easy to refill with a small
funnel... many hot sauce bottles today have those plastic inserts too
so they're easy to reuse. Hot sauce is not supposed to be thick like
ketchup, it should be of a rather thin consistancy like Lee & Perrins
so a small quantity flows to cover a large area of food surface. When
you want thick hot sauce use salsa.

Sheldon

On Dec 29, 9:36�am, "Nancy Young" > wrote:
> "jay" > wrote
>
> > You're exactly right. but squirts is just a Texan wannabe and is actually
> > from the northeast.. I think he has said.. New York IIRC.
>
> Oh, no. �Not even. �He is not a New Yorker. �Anyone can tell.
>
> I think he's from Pittsburgh.

If he's from NYC he's probably from Richmond (Staten Island), which is
really Noo Joisey. <G>

On Sat, 29 Dec 2007 18:56:57 +0200, ChattyCathy wrote:

> jay wrote:
>
>>
>> Exactly! The pepper variety, the micro climate of Avery Island where they
>> are grown, vine ripening, the oak storage.. all influence the flavor in a
>> unique way. I bought two bottles today. It is the only hot sauce
>> condiment that we are never without.
>
> OK. Now I'm confused. I seem to recall that you said in another post:
>
> <quote>
> For 2008 would you just try your very best not to be so ****ing ignorant!
>
> .. I don't even like tabasco...
>
> jay
>
> </quote>
>
> Or is there another jay here?

Sorry.. I was just funning with squirts.

Happy New Year!

jay

jay wrote:
> On Sat, 29 Dec 2007 18:56:57 +0200, ChattyCathy wrote:
>
>> jay wrote:
>>
>>> Exactly! The pepper variety, the micro climate of Avery Island where they
>>> are grown, vine ripening, the oak storage.. all influence the flavor in a
>>> unique way. I bought two bottles today. It is the only hot sauce
>>> condiment that we are never without.
>> OK. Now I'm confused. I seem to recall that you said in another post:
>>
>> <quote>
>> For 2008 would you just try your very best not to be so ****ing ignorant!
>>
>> .. I don't even like tabasco...
>>
>> jay
>>
>> </quote>
>>
>> Or is there another jay here?
>
> Sorry.. I was just funning with squirts.

I see.
>
> Happy New Year!

Backatcha!

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Fri, 28 Dec 2007 17:49:34 GMT, Lou Decruss > wrote:

>On Fri, 28 Dec 2007 17:38:15 GMT, blake murphy >
>wrote:
>
>>On Thu, 27 Dec 2007 18:53:09 GMT, Sqwertz >
>>wrote:
>>
>>>On Thu, 27 Dec 2007 17:40:36 GMT, blake murphy wrote:
>>>
>>>> does your red tabasco sauce separate?
>>>
>>>Wouldn't surprise me since it 95% vinegar and water.
>>>
>>>With so many better ot sauces, why Tabasco? I'll buy their
>>>Habanero, but that's it.
>>>
>>>-sw
>>
>>i also have sriracha and bufalo chipotle and some others. tabasco is
>>mostly for bloody marys and bean soup.
>>
>>the habanera is hotter, no? i haven't tried it.
>
>I don't find the habanero hotter at all. But I like the flavor much
>better. Nothing like the red. Try it, it's good stuff. World market
>had something called Iguana sauce that's great too. I don't know if
>they still have it.
>
>Lou

i'll check it out.

your pal,
blake

jay wrote:


> You're exactly right. but squirts is just a Texan wannabe and is actually
> from the northeast.. I think he has said.. New York IIRC. He just stayed
> here when he got out. He doesn't drive which really means NO CAR and no
> $$$ so he can't get back.


You know way too much about someone you claim to dislike. That's
not a healthy sign.

--
Reg

On Fri, 28 Dec 2007 20:06:59 GMT, Sqwertz >
wrote:

>On Fri, 28 Dec 2007 17:38:15 GMT, blake murphy wrote:
>
>>>With so many better ot sauces, why Tabasco? I'll buy their
>>>Habanero, but that's it.
>>>
>> i also have sriracha and bufalo chipotle and some others. tabasco is
>> mostly for bloody marys and bean soup.
>>
>> the habanera is hotter, no? i haven't tried it.
>
>It's not really that hot.
>http://tabasco.com/info_booth/faq/scoville_range.cfm
>
>-sw

forty percent hotter is hotter.

your pal,
blake

On Fri, 28 Dec 2007 14:10:06 -0600, Sqwertz >
wrote:

>On Fri, 28 Dec 2007 17:52:02 GMT, blake murphy wrote:
>
>> this is rubbish. you may prefer *other* flavors, but to say tabasco
>> has no flavor is nonsense.
>
>OK, it has less flavor than most other hot sauces. The vinegar
>is so overpowering that it's a worthless flavor, to me.
>
>Like I said, if they'd double the mash and cut down on the
>vinegar, they'd have a decent product.
>
>And for the OP regarding separation, did anybody ever answer the
>question? Probably not.
>
>http://tabasco.com/info_booth/faq/separate.cfm
>
>-sw

nuts. looks like no coupons for me.

your pal,
blake

On Sat, 29 Dec 2007 07:06:03 -0600, jay > wrote:

>On Fri, 28 Dec 2007 16:32:41 -0800, Mike wrote:
>
>> "jay" > wrote in message
>> .. .
>>> On Fri, 28 Dec 2007 17:52:02 GMT, blake murphy wrote:
>>>
>>>> On Thu, 27 Dec 2007 23:33:10 GMT, Sqwertz >
>>>> wrote:
>>>>
>>>>>On Thu, 27 Dec 2007 22:48:03 GMT, jay wrote:
>>>>>
>>>>>> On Thu, 27 Dec 2007 20:51:03 GMT, AxisOfBeagles wrote:
>>>>>>
>>>>>>> But the original Tabasco has
>>>>>>> a unique flavor that is nonpareil in some circumstances.
>>>>>>
>>>>>> Absolutely! Squirts showed his ignorance on this one. The pepper/hot
>>>>>> sauce competitors have chased Tabasco for ever and none have even come
>>>>>> close to closing in on the market share that Tabasco (original)
>>>>>> commands
>>>>>> world wide.
>>>>>
>>>>>Tabasco has only brand recognition, not flavor. Every hot sauce
>>>>>aficionado will tell you that. Tabasco is for sissies who like
>>>>>to pretend they're men. And since there are more sissies than
>>>>>men, it stands to reason they'd sell more sissy products than
>>>>>real men products.
>>>>>
>>>>>-sw
>>>>
>>>> this is rubbish. you may prefer *other* flavors, but to say tabasco
>>>> has no flavor is nonsense.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Exactly! The pepper variety, the micro climate of Avery Island where they
>>> are grown, vine ripening, the oak storage.. all influence the flavor in a
>>> unique way. I bought two bottles today. It is the only hot sauce
>>> condiment that we are never without.
>>>
>>> jay
>>
>> Exactly how many peppers are grown at Avery Island.?
>
>No idea. Looks lika plenty though.
>
>> Last I heard that was just for show.
>> most peppers are Imported.
>
>They must do something with 'em other than look at 'em. Peppers do have a
>grows cycle.. so they probably don't throw them out. They sell a lot of
>the little bottles so could very well grow them in other places.
>
>> Is this true?
>
>Email and ask them if you really want to know or just ask squirts.
>
>jay
>

i think if they do import them, it is 'their' cultivar.

your pal,
blake

On Fri, 28 Dec 2007 15:49:52 -0800, sf wrote:

>On Fri, 28 Dec 2007 22:25:15 GMT, jay > wrote:
>
>>On Thu, 27 Dec 2007 16:45:24 -0600, Sqwertz wrote:
>>>
>>> Tabasco sauce sucks. If they'd start using a decent amounf of
>>> mash in it instead of watering it down more and more each year,
>>> then they might have a decent product.
>>
>>Quote from website:
>>
>>"The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is
>>much the same TABASCO® Sauce that is produced today, on that very same
>>site. The basic recipe, the process by which itÿs made, and the ingredients
>>remain unchanged."
>>
>>So your statement above that they are "watering it down more and more each
>>year" is again.. just more of your invented bull shit?
>>
>He's getting older and taste buds dull with age... so he's using
>hotter and hotter sauces. I like Tabasco; I like the bite and I like
>the faint vinegary undertone. Tabasco is great with Southern type
>foods, like beans, gumbo and jambalaya. I like other hot sauces too,
>but they are for different purposes.

exactly. tabasco may be a little too hot to, say, put on fried
chicken (unless you're careful). but other sauces are not as good as
tabasco in other applications.

your pal,
blake

On Fri, 28 Dec 2007 16:54:53 -0800, "Mike"
> wrote:

>
><sf> wrote in message ...
>> On Fri, 28 Dec 2007 22:25:15 GMT, jay > wrote:
>>
>>>On Thu, 27 Dec 2007 16:45:24 -0600, Sqwertz wrote:
>>>>
>>>> Tabasco sauce sucks. If they'd start using a decent amounf of
>>>> mash in it instead of watering it down more and more each year,
>>>> then they might have a decent product.
>>>
>>>Quote from website:
>>>
>>>"The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is
>>>much the same TABASCO® Sauce that is produced today, on that very same
>>>site. The basic recipe, the process by which itÿs made, and the
>>>ingredients
>>>remain unchanged."
>>>
>>>So your statement above that they are "watering it down more and more each
>>>year" is again.. just more of your invented bull shit?
>>>
>> He's getting older and taste buds dull with age... so he's using
>> hotter and hotter sauces. I like Tabasco; I like the bite and I like
>> the faint vinegary undertone. Tabasco is great with Southern type
>> foods, like beans, gumbo and jambalaya. I like other hot sauces too,
>> but they are for different purposes.
>>
>> --
>> See return address to reply by email
>> remove the smiley face first
>
>
>Although I dont think red Tabasco sucks. It is way down the list of good
>Hot sauces. Franks would probably be second to last on the list. with Green
>Tabasco dead last.
>

so which do you like, mike?

your pal,
blake

On Fri, 28 Dec 2007 23:49:15 GMT, Jack >
wrote:

>In article >,
> blake murphy > wrote:
>
>> 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
>
>
>Read the bottle - it says you're supposed to shake it up each time
>before use (if you can't shake it like you used to, lay off the
>extra-curricular activities with the hands ). Why refrigerate it?
>Bottle doesn't say to, and have you ever seen it in a fridge in a bar?

um, yes, i can read the label. i noted that i didn't refrigerate it
because some people do and wanted to be clear on storage conditions.

sorry to have incurred your displeasure.

your pal,
blake

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

ChattyCathy wrote:

> jay wrote:

>> Happy New Year!
>
> Backatcha!

Sounds mideastern or something. "I'll have the goat backatcha, please.
And some kind of local folk bread."


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Blinky the Shark wrote:
> ChattyCathy wrote:
>
>> jay wrote:
>
>>> Happy New Year!
>> Backatcha!
>
> Sounds mideastern or something. "I'll have the goat backatcha, please.
> And some kind of local folk bread."
>
>
LOL!

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

"blake murphy" > wrote in message
...
> On Fri, 28 Dec 2007 16:54:53 -0800, "Mike"
> > wrote:
>
>>
>><sf> wrote in message ...
>>> On Fri, 28 Dec 2007 22:25:15 GMT, jay > wrote:
>>>
>>>>On Thu, 27 Dec 2007 16:45:24 -0600, Sqwertz wrote:
>>>>>
>>>>> Tabasco sauce sucks. If they'd start using a decent amounf of
>>>>> mash in it instead of watering it down more and more each year,
>>>>> then they might have a decent product.
>>>>
>>>>Quote from website:
>>>>
>>>>"The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island
>>>>is
>>>>much the same TABASCO® Sauce that is produced today, on that very same
>>>>site. The basic recipe, the process by which itÿs made, and the
>>>>ingredients
>>>>remain unchanged."
>>>>
>>>>So your statement above that they are "watering it down more and more
>>>>each
>>>>year" is again.. just more of your invented bull shit?
>>>>
>>> He's getting older and taste buds dull with age... so he's using
>>> hotter and hotter sauces. I like Tabasco; I like the bite and I like
>>> the faint vinegary undertone. Tabasco is great with Southern type
>>> foods, like beans, gumbo and jambalaya. I like other hot sauces too,
>>> but they are for different purposes.
>>>
>>> --
>>> See return address to reply by email
>>> remove the smiley face first
>>
>>
>>Although I dont think red Tabasco sucks. It is way down the list of good
>>Hot sauces. Franks would probably be second to last on the list. with
>>Green
>>Tabasco dead last.
>>
>
> so which do you like, mike?
>
> your pal,
> blake

I make my own Hot sauces. I had about 7 different kinds this Holiday
season and sold them in a couple Markets.
About 3 years ago, I reluctantly made a green sauce . I say Reluctantly
because I hated the taste of the commercial green sauces. Also my red
pepper stash was all gone .

Anyway back to your question. Because I have so many bottles at home, I
have no need to buy any hot sauces. so I am kinda limited on what I like.
But Chaloula is ok . Castillo makes a Salsa Habanero that is good.
Melinda's hot sauce has a few good ones.

"Blinky the Shark" > wrote in message
news
> ChattyCathy wrote:
>
>> jay wrote:
>
>>> Happy New Year!
>>
>> Backatcha!
>
> Sounds mideastern or something. "I'll have the goat backatcha, please.
> And some kind of local folk bread."
> --
> Blinky

That would be fackatcha..

Felice

On Sat, 29 Dec 2007 09:15:58 -0800 (PST), Sheldon >
wrote:

>sf wrote:
>> Jack wrote:
>>
>> >Why refrigerate it?
>>
>> No reason to.
>>
>> >Bottle doesn't say to, and have you ever seen it in a fridge in a bar?
>>
>> LOL! A bar with decent turnover will kill a bottle in a week or less.
>
>Depends on the size of the bottle... tabasco is sold in many sizes...
>I've seen it at Sam's Club in gallon jugs, much, much less expensive
>than in those tiny bottles.
I wasn't thinking of the little bottles, I was thinking of the regular
large sized one, not the gallon size. I would think it's pretty hard
to shake a few drops from a gallon jug. In fact, I doubt it has the
insert to make it into a shaker.

--
See return address to reply by email
remove the smiley face first

"Sqwertz" > wrote in message
...
> On Sat, 29 Dec 2007 13:04:20 -0800, Mike wrote:
>
>> I make my own Hot sauces. I had about 7 different kinds this Holiday
>> season and sold them in a couple Markets.
>> About 3 years ago, I reluctantly made a green sauce . I say
>> Reluctantly
>> because I hated the taste of the commercial green sauces. Also my red
>> pepper stash was all gone .
>
> I've tried one of Mikes sauces ("Who's Your Daddy" sauce - did
> you have to change the label for that one?) and it was quite
> tasty. Better than Tabasco, fer sure.
>
> -sw

I small batch all my sauces. the largest was 7 dozen. So I am able to
change labels and recopies frequently.
It helps that I can print my own labels too.

After Anna Nicole's Baby's Father was I.D.ed It killed the label.

jay wrote:

>
> Quote from website:
>
> "The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island is
> much the same TABASCO® Sauce that is produced today, on that very same
> site. The basic recipe, the process by which itÿs made, and the ingredients
> remain unchanged."
>
> So your statement above that they are "watering it down more and more each
> year" is again.. just more of your invented bull shit?
>
> jay
>

Why do you think they added the word "basic" to that paragraph? While
the ingredients may have remained unchanged, they sure as hell could
increase the water content, for example, and their statement would still
be correct.

Dan

jay wrote:
> On Fri, 28 Dec 2007 16:22:14 -0800 (PST), Sheldon wrote:
>
>> jay wrote:
>>> Sqwertz wrote:
>>>> jay wrote:
>>>>> AxisOfBeagles wrote:
>>>>>> But the original Tabasco has
>>>>>> a unique flavor that is nonpareil in some circumstances.
>>>>> Absolutely! �Squirts showed his ignorance on this one. �The pepper/hot
>>>>> sauce competitors have chased Tabasco forever and none have even come
>>>>> close to closing in on the market share that Tabasco (original) commands
>>>>> world wide. �
>>>> Tabasco has only brand recognition, not flavor. �Every hot sauce
>>>> aficionado will tell you that. �
>>> Do you realize how stupid you sound? �You don't even know a hot sauce
>>> aficionado... and you ain't one.
>>>
>>>> Tabasco is for sissies who like
>>>> to pretend they're men. �And since there are more sissies than
>>>> men, it stands to reason they'd sell more sissy products than
>>>> real men products.
>>> You do realize how stupid you sound?
>> Could the sqwetz sound other than stupid... he's obviously one of
>> those pinheaded inbred Texas rednecks who flaunts the biggest baddest
>> hotsauce to make up for the impotence of his tiny pecker.
>
> You're exactly right. but squirts is just a Texan wannabe and is actually
> from the northeast.. I think he has said.. New York IIRC. He just stayed
> here when he got out. He doesn't drive which really means NO CAR and no
> $$$ so he can't get back.
>
> jay

There are a lot of people who don't drive, bozo, for a variety of
reasons that don't all include money.

Dan

On Sat, 29 Dec 2007 13:04:20 -0800, "Mike"
> wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Fri, 28 Dec 2007 16:54:53 -0800, "Mike"
>> > wrote:
>>
>>>
>>><sf> wrote in message ...
>>>> On Fri, 28 Dec 2007 22:25:15 GMT, jay > wrote:
>>>>
>>>>>On Thu, 27 Dec 2007 16:45:24 -0600, Sqwertz wrote:
>>>>>>
>>>>>> Tabasco sauce sucks. If they'd start using a decent amounf of
>>>>>> mash in it instead of watering it down more and more each year,
>>>>>> then they might have a decent product.
>>>>>
>>>>>Quote from website:
>>>>>
>>>>>"The pepper sauce that Edmund McIlhenny created in 1868 on Avery Island
>>>>>is
>>>>>much the same TABASCO® Sauce that is produced today, on that very same
>>>>>site. The basic recipe, the process by which itÿs made, and the
>>>>>ingredients
>>>>>remain unchanged."
>>>>>
>>>>>So your statement above that they are "watering it down more and more
>>>>>each
>>>>>year" is again.. just more of your invented bull shit?
>>>>>
>>>> He's getting older and taste buds dull with age... so he's using
>>>> hotter and hotter sauces. I like Tabasco; I like the bite and I like
>>>> the faint vinegary undertone. Tabasco is great with Southern type
>>>> foods, like beans, gumbo and jambalaya. I like other hot sauces too,
>>>> but they are for different purposes.
>>>>
>>>> --
>>>> See return address to reply by email
>>>> remove the smiley face first
>>>
>>>
>>>Although I dont think red Tabasco sucks. It is way down the list of good
>>>Hot sauces. Franks would probably be second to last on the list. with
>>>Green
>>>Tabasco dead last.
>>>
>>
>> so which do you like, mike?
>>
>> your pal,
>> blake
>
> I make my own Hot sauces. I had about 7 different kinds this Holiday
>season and sold them in a couple Markets.
>About 3 years ago, I reluctantly made a green sauce . I say Reluctantly
>because I hated the taste of the commercial green sauces. Also my red
>pepper stash was all gone .
>
>Anyway back to your question. Because I have so many bottles at home, I
>have no need to buy any hot sauces. so I am kinda limited on what I like.
>But Chaloula is ok . Castillo makes a Salsa Habanero that is good.
>Melinda's hot sauce has a few good ones.
>

o.k.

your pal,
blake

On Dec 28, 6:21*pm, Jack > wrote:
> I use Tabasco when I want a mild hot sauce, Crazy Jerry's DILLIGAF Biker
> Hot Sauce when I want something middling. And when I want a real hot
> sauce, I go for the Dave's Insanity.

That stuff is useless. It's too hot to be used as a condiment, and
adds an off flavor when used as an ingredient.

Pure Cap is the stuff you want to add heat without screwing with the
flavor.
> --
> Jack N2MPU
> Proud NRA Life Member

--Bryan