Since I'm back to lurking here, I figured I could at least post a recipe of
something I made recently.

Chicken Bog is a low-country (SC) dish that my (new) hubby taught me how to
make. This stuff is *good*! All measurements are approximate,
unfortunately, since I don't measure when I cook.

2lbs boneless, skinless chicken thights
1 lb good andouille sausage (I get mine from Whole Foods)
5-6 celery ribs
2 large onions
1-2 large bell peppers (any color)
Lots of coarse ground pepper
Lots of 5-pepper spice powder
Lots of Frank's Hot Sauce
Lots of Tabasco Sauce
3 cups of rice
Couple of bay leaves
Couple of pinches of kosher salt

Fill a your stock pot or soup pot with cold water. Throw in the chicken
thighs, 2 ribs of celery (diced), 1 whole onion (quartered), the salt and
some pepper and a bay leaf. Simmer for a couple of hours until the chicken
is done and falling apart. Remove the chicken to a plate and let cool until
you can shred it. Skim the fat off the broth, then strain it and pitch the
now cooked-to-death celery and onion. Slice the andouille up and put it in
the broth, along with the remaining celery and onion and the bell peppers
(diced). Shred the chicken and return that to the pot. Simmer until the
andouille is done. Pour in the 3 cups of rice (make sure you've got at
least 6 cups of broth in the pot - the goal is to make a gloppy mess, not to
have fluffy rice If you don't have enough, add low-sodium chicken broth to
the pot.) Simmer until you can throw a spoonful of the stuff against the
wall and it sticks. While you're stirring and waiting for the rice to
stick, add pepper, 5-pepper powder, Franks and Tabasco. When you think
you've added enough, add more. And then more.

We had this a couple weeks ago, and made my mom try it. She hates spicy-hot
food. Which probably explains why she'd eat a spoonful, complain how hot it
was...and then eat another spoonful...and another...the stuff's addictive.

Enjoy!

Lisa Ann

Lisa wrote on Wed, 18 Feb 2009 13:04:00 -0500:

> Chicken Bog is a low-country (SC) dish that my (new) hubby

It looks like it might well be rather good but I don't think the name
"Chicken Bog" will catch on given the normal meaning of "bog" as a swamp
and British uses like "bog standard" and also vulgar usage of "bog".


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Lisa Ann > wrote in message
...
> Chicken Bog is [..] *good*!
[major snip]

We don't call it Bog but that's an apt description.

The Ranger

On Wed, 18 Feb 2009 13:04:00 -0500, "Lisa Ann"
> wrote:

>Since I'm back to lurking here, I figured I could at least post a recipe of
>something I made recently.
>
>Chicken Bog is a low-country (SC) dish that my (new) hubby taught me how to
>make. This stuff is *good*! All measurements are approximate,
>unfortunately, since I don't measure when I cook.

(snip recipe)

>We had this a couple weeks ago, and made my mom try it. She hates spicy-hot
>food. Which probably explains why she'd eat a spoonful, complain how hot it
>was...and then eat another spoonful...and another...the stuff's addictive.

Sounds good to me!

"James Silverton" > wrote in message
...
| Lisa wrote on Wed, 18 Feb 2009 13:04:00 -0500:
|
| > Chicken Bog is a low-country (SC) dish that my (new) hubby
|
| It looks like it might well be rather good but I don't think the name
| "Chicken Bog" will catch on given the normal meaning of "bog" as a swamp
| and British uses like "bog standard" and also vulgar usage of "bog".

Of course it is a vulgarism, most low country food had rather low
vulgar origins: As far as your not thinking that it will "catch on," it
has been in existence for a couple of centuries.
http://dining.discoversouthcarolina....icken-bog.aspx

What is a Chicken Bog? "While anecdotal evidence exists that the name
'chicken bog' was related to the "boggy" nature of its home, the Pee Dee,
in his book Stews, Bogs and Burgoos, southern writer, James Villas claims
that a 'bog' (unlike a pilau) is any stew that includes wet, soggy rice.
'Pilau' more commonly know as pilaf is a dish consisting of sautéed and
seasoned or steamed rice often prepared with meat, shellfish or vegetables.

Karen Hess, author of the benchmark work, The Carolina Rice Kitchen,
describes chicken bog as "a pilau made in large batches, which would
always cause it to end up wet." Culinary historian Damon Lee Fowler
defines chicken bog as "a highly localized form of pilau, probably of
African provenance, in the U.S. found only in South Carolina."
Traditionally, the only ingredients are chicken, rice, sausage, and
onions, seasoned with salt and plenty of black pepper.

pavane

"James Silverton" > wrote in news:C8Yml.147
:

> Lisa wrote on Wed, 18 Feb 2009 13:04:00 -0500:
>
>> Chicken Bog is a low-country (SC) dish that my (new) hubby
>
> It looks like it might well be rather good but I don't think the name
> "Chicken Bog" will catch on given the normal meaning of "bog" as a swamp
> and British uses like "bog standard" and also vulgar usage of "bog".
>
>


LOL!! In Oz, a 'bog' is a toilet, or something that one does sitting on the
toilet!! :-)



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

On Feb 18, 12:04*pm, "Lisa Ann" > wrote:
> Since I'm back to lurking here, I figured I could at least post a recipe of
> something I made recently.
>
> Chicken Bog is a low-country (SC) dish that my (new) hubby taught me how to
> make. *This stuff is *good*! *All measurements are approximate,
> unfortunately, since I don't measure when I cook.
>
> 2lbs boneless, skinless chicken thights
> 1 lb good andouille sausage (I get mine from Whole Foods)
> 5-6 celery ribs
> 2 large onions
> 1-2 large bell peppers (any color)
> Lots of coarse ground pepper
> Lots of 5-pepper spice powder
> Lots of Frank's Hot Sauce
> Lots of Tabasco Sauce
> 3 cups of rice
> Couple of bay leaves
> Couple of pinches of kosher salt
>
> Fill a your stock pot or soup pot with cold water. *Throw in the chicken
> thighs, 2 ribs of celery (diced), 1 whole onion (quartered), the salt and
> some pepper and a bay leaf. *Simmer for a couple of hours until the chicken
> is done and falling apart. *Remove the chicken to a plate and let cool until
> you can shred it. *Skim the fat off the broth, then strain it and pitch the
> now cooked-to-death celery and onion. *Slice the andouille up and put it in
> the broth, along with the remaining celery and onion and the bell peppers
> (diced). *Shred the chicken and return that to the pot. *Simmer until the
> andouille is done. *Pour in the 3 cups of rice (make sure you've got at
> least 6 cups of broth in the pot - the goal is to make a gloppy mess, not to
> have fluffy rice *If you don't have enough, add low-sodium chicken broth to
> the pot.) *Simmer until you can throw a spoonful of the stuff against the
> wall and it sticks. *While you're stirring and waiting for the rice to
> stick, add pepper, 5-pepper powder, Franks and Tabasco. *When you think
> you've added enough, add more. *And then more.
>
> We had this a couple weeks ago, and made my mom try it. *She hates spicy-hot
> food. *Which probably explains why she'd eat a spoonful, complain how hot it
> was...and then eat another spoonful...and another...the stuff's addictive..
>
> Enjoy!
>
> Lisa Ann

======================
Thanks for the recipe. I have only been to SC once, but everything I
ate there was terrific and everything I've ever cooked from a SC
recipe has been a keeper too! I am in love with She-crab Soup. Ate it
in Charleston - prettiest town I've ever seen - sorry, Abilene ;-)
Lynn in Fargo
PS: Stop lurking and keep posting! We'll protect you from the
enema . . . uh, I mean enemy.

"James Silverton" > wrote in message
...
> Lisa wrote on Wed, 18 Feb 2009 13:04:00 -0500:
>
>> Chicken Bog is a low-country (SC) dish that my (new) hubby
>
> It looks like it might well be rather good but I don't think the name
> "Chicken Bog" will catch on given the normal meaning of "bog" as a swamp
> and British uses like "bog standard" and also vulgar usage of "bog".

It's actually called Chicken Bog because it cooks into a boggy, soggy mess.
There's a lot of swamps in the low country!

Lisa Ann

"Lisa Ann" > wrote in message
...
> Since I'm back to lurking here, I figured I could at least post a recipe
> of something I made recently.
>
> Chicken Bog is a low-country (SC) dish that my (new) hubby taught me how
> to make. This stuff is *good*!

(recipe snipped and saved)

I haven't run across this in any SC low country recipe books or restaurant
menus, but it sure sounds tasty

Jill <--in the SC low country

On Feb 18, 1:04 pm, "Lisa Ann" > wrote:

>

> Lots of Frank's Hot Sauce
> Lots of Tabasco Sauce


Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
interchangable. I take that back. I used to like Sriracha, until
just now when I looked at the ingredients of a big new bottle.
Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.

Bulka

bulka wrote:
> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>
>
>> Lots of Frank's Hot Sauce
>> Lots of Tabasco Sauce
>
>
> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
> interchangable. I take that back. I used to like Sriracha, until
> just now when I looked at the ingredients of a big new bottle.
> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>
> Bulka

Frank's and Tabasco are definitely not the same. To me - Frank's has a
vinegary taste along with the heat. Tabasco is just heat. IMHO.


-Tracy
(a Frank's girl)

bulka said...

> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
> interchangable. I take that back. I used to like Sriracha, until
> just now when I looked at the ingredients of a big new bottle.
> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>
> Bulka


I can't take the XXX hot sauces.

I do have a squeeze bottle of Sriracha but use it by the drop. Probably
mostly sugar?

I've grown more accustomed to mild green and medium red salsas for dipping.

You want to light a fire in someone's mouth or you like trying different
hot sauces, visit www.hothothot.com

I bought a jar of pickled habanero peppers there once. Three slivers
rendered a box of mac & cheese practically inedible. The jar sat in the
fridge for about five years until I finally threw it away in resigned
defeat.

Andy

On Wed, 18 Feb 2009 13:04:00 -0500, "Lisa Ann"
> wrote:

>Since I'm back to lurking here, I figured I could at least post a recipe of
>something I made recently.

LISA ANN!!!!!!!

Hugs,
Carol

--
Change "invalid" to JamesBond's agent number to reply.

jmcquown wrote:

> "Lisa Ann" > wrote in message
> ...
> > Since I'm back to lurking here, I figured I could at least post a recipe
> > of something I made recently.
> >
> > Chicken Bog is a low-country (SC) dish that my (new) hubby taught me how
> > to make. This stuff is *good*!
>
> (recipe snipped and saved)
>
> I haven't run across this in any SC low country recipe books or restaurant
> menus, but it sure sounds tasty
>
> Jill <--in the SC low country


You might as well be in King Salmon, Alaska, for all that you get out...


--
Best
Greg

On Wed, 18 Feb 2009 17:19:32 -0500, Tracy > wrote:

>bulka wrote:
>> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>>
>>
>>> Lots of Frank's Hot Sauce
>>> Lots of Tabasco Sauce
>>
>>
>> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
>> interchangable. I take that back. I used to like Sriracha, until
>> just now when I looked at the ingredients of a big new bottle.
>> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>>
>> Bulka
>
>Frank's and Tabasco are definitely not the same. To me - Frank's has a
>vinegary taste along with the heat. Tabasco is just heat. IMHO.

Um, I thought this was common knowledge. Tabasco is fermented
like Polish pickles; the acid a derived from malo-lactic fermentation,
not vinegar. Most cayenne sauces are macerations of pepper in vinegar,
hence their "vinegary" taste. Two different breeds of cat. THe Tabasco
plant is in my neighborhood (about a 2 hour drive). They pack the
pepper mash in oak barrels with salt (Avery Island is NOT an offshore
Island. It is a hill over a salt dome. At one time they mined their
own salt to ferment the peppers. :Like Kim-chi"). Other cayenne
sauces are simply flavored vinegar. If you can handle it, you will
find that Tabasco has a wonderful flavor, and is not just "heat".

HTH,

Alex

BTW: Hot sauces like Cholula and TapaTio do not use the same
peppers as the Louisiana sauces, hence they go better with
Mexican food, while the Louisiana types... well, you get the picture.

Chemiker said...

> On Wed, 18 Feb 2009 17:19:32 -0500, Tracy > wrote:
>
>>bulka wrote:
>>> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>>>
>>>
>>>> Lots of Frank's Hot Sauce
>>>> Lots of Tabasco Sauce
>>>
>>>
>>> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
>>> interchangable. I take that back. I used to like Sriracha, until
>>> just now when I looked at the ingredients of a big new bottle.
>>> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>>>
>>> Bulka
>>
>>Frank's and Tabasco are definitely not the same. To me - Frank's has a
>>vinegary taste along with the heat. Tabasco is just heat. IMHO.
>
> Um, I thought this was common knowledge. Tabasco is fermented
> like Polish pickles; the acid a derived from malo-lactic fermentation,
> not vinegar. Most cayenne sauces are macerations of pepper in vinegar,
> hence their "vinegary" taste. Two different breeds of cat. THe Tabasco
> plant is in my neighborhood (about a 2 hour drive). They pack the
> pepper mash in oak barrels with salt (Avery Island is NOT an offshore
> Island. It is a hill over a salt dome. At one time they mined their
> own salt to ferment the peppers. :Like Kim-chi"). Other cayenne
> sauces are simply flavored vinegar. If you can handle it, you will
> find that Tabasco has a wonderful flavor, and is not just "heat".
>
> HTH,
>
> Alex
>
> BTW: Hot sauces like Cholula and TapaTio do not use the same
> peppers as the Louisiana sauces, hence they go better with
> Mexican food, while the Louisiana types... well, you get the picture.


Alex,

What damage did hurricane Katrina do to Tabasco's crop, if you know?

Did they have to entirely replant the crop?

I wondered about that.

Andy

So Lisa Ann, do you reall cook the ckicken thighs THAT long? It seems as if
they would have disintegrated, not merely shredded, if you put the shredded
stuff back in when you add the andouille...

On Feb 18, 6:36 pm, Chemiker > wrote:
> On Wed, 18 Feb 2009 17:19:32 -0500, Tracy > wrote:
> >bulka wrote:
> >> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>
> >>> Lots of Frank's Hot Sauce
> >>> Lots of Tabasco Sauce
>
> >> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
> >> interchangable. I take that back. I used to like Sriracha, until
> >> just now when I looked at the ingredients of a big new bottle.
> >> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>
> >> Bulka
>
> >Frank's and Tabasco are definitely not the same. To me - Frank's has a
> >vinegary taste along with the heat. Tabasco is just heat. IMHO.
>
> Um, I thought this was common knowledge. Tabasco is fermented
> like Polish pickles; the acid a derived from malo-lactic fermentation,
> not vinegar. Most cayenne sauces are macerations of pepper in vinegar,
> hence their "vinegary" taste. Two different breeds of cat. THe Tabasco
> plant is in my neighborhood (about a 2 hour drive). They pack the
> pepper mash in oak barrels with salt (Avery Island is NOT an offshore
> Island. It is a hill over a salt dome. At one time they mined their
> own salt to ferment the peppers. :Like Kim-chi"). Other cayenne
> sauces are simply flavored vinegar. If you can handle it, you will
> find that Tabasco has a wonderful flavor, and is not just "heat".
>
> HTH,
>
> Alex
>
> BTW: Hot sauces like Cholula and TapaTio do not use the same
> peppers as the Louisiana sauces, hence they go better with
> Mexican food, while the Louisiana types... well, you get the picture.

Cool. I really had no idea. I'll do some taste-testing and
researachg. Thank you.

B

"Tracy" > wrote in message
...
> bulka wrote:
>> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>>
>>
>>> Lots of Frank's Hot Sauce
>>> Lots of Tabasco Sauce
>>
>>
>> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
>> interchangable. I take that back. I used to like Sriracha, until
>> just now when I looked at the ingredients of a big new bottle.
>> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>>
>> Bulka
>
> Frank's and Tabasco are definitely not the same. To me - Frank's has a
> vinegary taste along with the heat. Tabasco is just heat. IMHO.
>
>
> -Tracy
> (a Frank's girl)


I never found Tabasco to be "hot". Mostly vinegar. But then again, I'm not
looking for the food to be so hot I can't taste anything else. I don't
understand that concept.

Jill

On Wed, 18 Feb 2009 10:17:28 -0800, "The Ranger"
> wrote:

>Lisa Ann > wrote in message
...
>> Chicken Bog is [..] *good*!
>[major snip]
>
>We don't call it Bog but that's an apt description.
>
>The Ranger
>
I had to google for the OP... yes, it's a "bog" alright! Sounds good
too.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 18 Feb 2009 18:52:06 +0000, PeterL said:

> "James Silverton" > wrote in
> news:C8Yml.147 :
>
>> Lisa wrote on Wed, 18 Feb 2009 13:04:00 -0500:
>>
>>> Chicken Bog is a low-country (SC) dish that my (new) hubby
>>
>> It looks like it might well be rather good but I don't think the name
>> "Chicken Bog" will catch on given the normal meaning of "bog" as a
>> swamp and British uses like "bog standard" and also vulgar usage of
>> "bog".
>
> LOL!! In Oz, a 'bog' is a toilet, or something that one does sitting on
> the toilet!! :-)

That usage is from the U.K you idiot.

> --
> Peter Lucas
> Brisbane
> Australia
>
> I support the Greens, and I hope you do too:
> http://greens.org.au
> www.qld.greens.org.au
> www.greenpeace.org.au

"jmcquown" > wrote in message
...
> "Lisa Ann" > wrote in message
> ...
>> Since I'm back to lurking here, I figured I could at least post a recipe
>> of something I made recently.
>>
>> Chicken Bog is a low-country (SC) dish that my (new) hubby taught me how
>> to make. This stuff is *good*!
>
> (recipe snipped and saved)
>
> I haven't run across this in any SC low country recipe books or restaurant
> menus, but it sure sounds tasty

It's from the low-country farther north than where you are - Pee Dee and
Myrtle Beach. I think folks from Charleston and points south tend to look
down their nose at it - they have Chicken Pilau, where the rice stays nice
and fluffy (because it's cooked separately.) But the chicken is just as
heavily cooked and heavily peppered as in chicken bog.

Lisa Ann

"bulka" > wrote in message
...
> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>
>>
>
>> Lots of Frank's Hot Sauce
>> Lots of Tabasco Sauce
>
>
> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
> interchangable. I take that back. I used to like Sriracha, until
> just now when I looked at the ingredients of a big new bottle.
> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.

Franks is from Cayenne pepper, Tabasco is from...uhm...another pepper.
There is a slight variation of flavor, or so my husband tells me. (He's the
pepper and hot sauce freak in the family.)

Lisa Ann

"Damsel in dis Dress" > wrote in message
...
> On Wed, 18 Feb 2009 13:04:00 -0500, "Lisa Ann"
> > wrote:
>
>>Since I'm back to lurking here, I figured I could at least post a recipe
>>of
>>something I made recently.
>
> LISA ANN!!!!!!!
>
> Hugs,
> Carol

Hugs back to you, Carol!

Lisa Ann

"Janet" > wrote in message
...
> So Lisa Ann, do you reall cook the ckicken thighs THAT long? It seems as
> if they would have disintegrated, not merely shredded, if you put the
> shredded stuff back in when you add the andouille...

Yes. And when you shred them, they do seem to vanish into the rice. But
remember, they're just simmered, I never let it get to a boil, so that keeps
them from breaking completely down. (Then again, maybe it's only 1-1.5
hours. I'm usually doing other stuff and perhaps don't pay that close
attention to the time.) The andouille cooks very quickly too, since it's
sliced into chunks.

Lisa Ann

On Wed, 18 Feb 2009 14:08:45 -0800 (PST), bulka wrote:

> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>
>>
>
>> Lots of Frank's Hot Sauce
>> Lots of Tabasco Sauce
>
> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
> interchangable. I take that back. I used to like Sriracha, until
> just now when I looked at the ingredients of a big new bottle.
> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>
> Bulka

frank's is not nearly as pungent, and is perfect half-and-half with butter
for buffalo wings. half-and-half tabasco and butter would be pretty
****ing hot.

your pal,
blake

jmcquown wrote:
> "Tracy" > wrote in message
> ...
>> bulka wrote:
>>> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>>>
>>>
>>>> Lots of Frank's Hot Sauce
>>>> Lots of Tabasco Sauce
>>>
>>>
>>> Hmm. Frank's AND Tabasco? I thought hot sauces were mostly
>>> interchangable. I take that back. I used to like Sriracha, until
>>> just now when I looked at the ingredients of a big new bottle.
>>> Yikes. Guess I'm back to a simple vinegar/pepper like Louisiana.
>>>
>>> Bulka
>>
>> Frank's and Tabasco are definitely not the same. To me - Frank's has a
>> vinegary taste along with the heat. Tabasco is just heat. IMHO.
>>
>>
>> -Tracy
>> (a Frank's girl)
>
>
> I never found Tabasco to be "hot". Mostly vinegar. But then again, I'm
> not looking for the food to be so hot I can't taste anything else. I
> don't understand that concept.
>
> Jill

Add it to the list...

-dk

D wrote on Thu, 19 Feb 2009 20:00:23 -0500:

> jmcquown wrote:
>> "Tracy" > wrote in message
>> ...
>>> bulka wrote:
>>>> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>>>>
>>>>> Lots of Frank's Hot Sauce
>>>>> Lots of Tabasco Sauce
>>>>
>>>> Hmm. Frank's AND Tabasco? I thought hot sauces were
>>>> mostly interchangable. I take that back. I used to like
>>>> Sriracha, until just now when I looked at the ingredients
>>>> of a big new bottle. Yikes. Guess I'm back to a simple
>>>> vinegar/pepper like Louisiana.
>>>>
>>>> Bulka
>>>
>>> Frank's and Tabasco are definitely not the same. To me -
>>> Frank's has a vinegary taste along with the heat. Tabasco is
>>> just heat. IMHO.
>>>
>>> -Tracy
>>> (a Frank's girl)
>>
>> I never found Tabasco to be "hot". Mostly vinegar. But then
>> again, I'm not looking for the food to be so hot I can't
>> taste anything else. I don't understand that concept.
>>
>> Jill

> Add it to the list...

To me, Tabasco is really the hottest but it does not keep very well even
in the fridge. It becomes a lot like lesser brands quite quickly. By the
way, there is not just one Tabasco sauce and they make a milder green
variety.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 20 Feb 2009 13:36:17 GMT, "James Silverton"
> wrote:

>To me, Tabasco is really the hottest but it does not keep very well even
>in the fridge. It becomes a lot like lesser brands quite quickly. By the
>way, there is not just one Tabasco sauce and they make a milder green
>variety.

I love the green stuff. No heat, just flavor.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Feb 18, 2:08*pm, bulka > wrote:
> Hmm. *Frank's AND Tabasco? *I thought hot sauces were mostly
> interchangable. *

Tabasco and Crystal are interchangable.

I prefer El Yucateco XXXtra Chile Habanero for my heat:taste cooking
but also use several of their other choices (jalapeno, regular,
chipotle) regularly. Cholula, Pico Pica, and Valentina are my dipping
hot sauces.

There are two "monthly clubs" that perform taste tests on salsas and
sauces for their members. They push for more in the hot sauces than
heat. Personally, I never understood the need to make a sauce so hot
it left a blister on your tongue, masking everything else.

The Ranger

On Fri, 20 Feb 2009 08:37:11 -0800 (PST), The Ranger
> wrote:

>Tabasco and Crystal are interchangable.

they aren't for me. When I want tobasco, Crystal won't do.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 20 Feb 2009 13:36:17 GMT, James Silverton wrote:

> D wrote on Thu, 19 Feb 2009 20:00:23 -0500:
>
>> jmcquown wrote:
>>> "Tracy" > wrote in message
>>> ...
>>>> bulka wrote:
>>>>> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>>>>>
>>>>>> Lots of Frank's Hot Sauce
>>>>>> Lots of Tabasco Sauce
>>>>>
>>>>> Hmm. Frank's AND Tabasco? I thought hot sauces were
>>>>> mostly interchangable. I take that back. I used to like
>>>>> Sriracha, until just now when I looked at the ingredients
>>>>> of a big new bottle. Yikes. Guess I'm back to a simple
>>>>> vinegar/pepper like Louisiana.
>>>>>
>>>>> Bulka
>>>>
>>>> Frank's and Tabasco are definitely not the same. To me -
>>>> Frank's has a vinegary taste along with the heat. Tabasco is
>>>> just heat. IMHO.
>>>>
>>>> -Tracy
>>>> (a Frank's girl)
>>>
>>> I never found Tabasco to be "hot". Mostly vinegar. But then
>>> again, I'm not looking for the food to be so hot I can't
>>> taste anything else. I don't understand that concept.
>>>
>>> Jill
>
>> Add it to the list...
>
> To me, Tabasco is really the hottest but it does not keep very well even
> in the fridge. It becomes a lot like lesser brands quite quickly. By the
> way, there is not just one Tabasco sauce and they make a milder green
> variety.

i guess i use mine pretty fast. it's still mostly red, not brick red, at
the end of a five-ounce bottle (outside of the refrigerator).

your pal,
blake

On Feb 20, 8:44*am, sf > wrote:
> On Fri, 20 Feb 2009 08:37:11 -0800 (PST), The Ranger > wrote:

> >Tabasco and Crystal are interchangable.
>
> they aren't for me. *When I want tobasco, Crystal won't do.

Hmm. I've done a blind test (courtesy of one of my more fire-eater
friends) and was convinced. He can't get past the vinegar in either
and diligently (passionately) stated that neither could be
differentiated because of that. I disagreed. He ran the test with six
guinea pigs and four of us found it difficult to decide which was
which. Look, smell, taste were all similar between the two. He also
threw in Cholula and Valencia which we much preferred, tasting them
straight. It's one of the reasons I use both Crystal and Tabasco
interchangeably when cooking.

The Ranger

I always preferred Texas Pete to Tabasco.

On Fri, 20 Feb 2009 08:44:49 -0800, sf wrote:

> On Fri, 20 Feb 2009 08:37:11 -0800 (PST), The Ranger
> > wrote:
>
>>Tabasco and Crystal are interchangable.
>
> they aren't for me. When I want tobasco, Crystal won't do.

i don't like crystal nearly as much.

your pal,
blake

On Feb 18, 5:36*pm, Chemiker > wrote:
> On Wed, 18 Feb 2009 17:19:32 -0500, Tracy > wrote:
> >bulka wrote:
> >> On Feb 18, 1:04 pm, "Lisa Ann" > wrote:
>
> >>> Lots of Frank's Hot Sauce
> >>> Lots of Tabasco Sauce
>
> >> Hmm. *Frank's AND Tabasco? *I thought hot sauces were mostly
> >> interchangable. *I take that back. *I used to like Sriracha, until
> >> just now when I looked at the ingredients of a big new bottle.
> >> Yikes. *Guess I'm back to a simple vinegar/pepper like Louisiana.
>
> >> Bulka
>
> >Frank's and Tabasco are definitely not the same. To me - Frank's has a
> >vinegary taste along with the heat. Tabasco is just heat. IMHO.

Tabasco has almost no heat. Same with Frank's, Texas Pete, etc.
>
> Um, I thought this was common knowledge. Tabasco is fermented
> like Polish pickles; the acid a derived from malo-lactic fermentation,
> not vinegar. Most cayenne sauces are macerations of pepper in vinegar,
> hence their "vinegary" taste. Two different breeds of cat. THe Tabasco
> plant is in my neighborhood (about a 2 hour drive). They pack the
> pepper mash in oak barrels with salt (Avery Island is NOT an offshore
> Island. It is a hill over a salt dome. At one time they mined their
> own salt to ferment the peppers. :Like Kim-chi"). Other cayenne
> sauces are simply flavored vinegar. If you can handle it, you will
> find that Tabasco has a wonderful flavor, and is not just "heat".

Are you telling me that Tabasco is not made with regular vinegar?
>
> HTH,
>
> Alex
>
> BTW: Hot sauces like Cholula and TapaTio do not use the same
> peppers as the Louisiana sauces, hence they go better with
> Mexican food, while the Louisiana types... well, you get the picture.- Hide quoted text -
>

All of those vinegar sauces are pretty similar. Tabasco is so wimpy I
could down a whole bottle without any ill effects. The only one I
ever buy is the Valentina Extra Hot, for use as a condiment. I'd
never use it as an ingredient.

Cholula is kinda nice too, but way expensive.

--Bryan

Bobo wrote:

> Tabasco is so wimpy I could down a whole bottle without any ill effects.

The U.S. Naval Academy has a truly bizarre practice done in the name of
"motivation." In order to show extraordinary "motivation," a midshipman will
spontaneously consume every condiment on the table, including the bottled
hot sauce and the entire contents of the salt and pepper shakers.

I forget what they call that somewhat self-destructive bit of peacockery.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Bobo wrote:
>
> > Tabasco is so wimpy I could down a whole bottle without any ill effects.
>
> The U.S. Naval Academy has a truly bizarre practice done in the name of
> "motivation." In order to show extraordinary "motivation," a midshipman will
> spontaneously consume every condiment on the table, including the bottled
> hot sauce and the entire contents of the salt and pepper shakers.
>
> I forget what they call that somewhat self-destructive bit of peacockery.

I have always called it "stupidity".

--
Dan Abel
Petaluma, California USA

On Feb 21, 7:50*pm, "Bob Terwilliger" >
wrote:
> Bobo wrote:
> > Tabasco is so wimpy I could down a whole bottle without any ill effects..
>
> The U.S. Naval Academy has a truly bizarre practice done in the name of
> "motivation." In order to show extraordinary "motivation," a midshipman will
> spontaneously consume every condiment on the table, including the bottled
> hot sauce and the entire contents of the salt and pepper shakers.
>
> I forget what they call that somewhat self-destructive bit of peacockery.

They also have some kind of paddling the ass thing they do, or at
least they did back in the late '70s. Hazing is like child abuse
that's passed down through generations.
>
> Bob

--Bryan

Bob Terwilliger wrote:
> Bobo wrote:
>
>> Tabasco is so wimpy I could down a whole bottle without any ill effects.
>
> The U.S. Naval Academy has a truly bizarre practice done in the name
> of "motivation." In order to show extraordinary "motivation," a
> midshipman will spontaneously consume every condiment on the table,
> including the bottled hot sauce and the entire contents of the salt
> and pepper shakers.
>
> I forget what they call that somewhat self-destructive bit of peacockery.
>
> Bob

Testosterone poisoning.

Becca