Re: [CH] pepper sauces
Andy Barnhart (quark@erols.com)
Sun, 28 Feb 1999 02:14:00 -0500
Hi Roger,
Sauces are all individual to the person likings, heat tolerance and the food
use. Some WWW stores give popularity ratings. My likings include:
1) Steaks:
For my char broiled steaks, I like a mix of one part each of:
Ralph's' Righteous Habanero Sauce, and
Tipsy Steak Sauce made with Jack Daniel's Old No.7
2) Soups:
Years ago I also used Tabasco sauce, but, due to its strong flavor, for me it
had a narrow range of use. I like to add heat -- without altering the
flavor of a good soup. Now, I use a diluted mix of PurCap. I have a small
container/dispenser at work and take it to restaurants. I use it in almost
all soups. Email me if you have an interest.
3) Solid Food (including steaks at times):
Smoked Habanero flakes (coarse powder) yes, yes, ...yes! This is my
"universal ingredient". The amount I put on varies a lot depending on my
mood: from a very light dusting to a dark layer. On what you may ask?
Steaks, pizza, spaghetti, chicken salad!, shrimps, vanilla ice cream, dips,
casseroles, etc., etc.
Andy.
Roger Bourland wrote:
> I'm a new subscriber, so if this is a well-worked field, forgive me.
> We've been dedicated tabasco sauce users for years. Recently I
> decided to branch out and try some other "hot sauces". In the event
> that you haven't looked lately, there are thousands of them!
> My question: are there some real jewels out there, just waiting to be
> discovered and relished by c-hds? And please, if you will, tell a
> little about them.
> Appreciate any leads! TIA,
> Roger