Re: [CH] "Eat the Heat" on FoodTV

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at 01:47 PM 3/28/01 -0500, Cameron Begg wrote:
>Hi C-H's,
>
>Debra wrote about Tabasco:
>>But I guess, someone had
>>to like it, for the McIlhenny family to become millionaires.
>
>A few years ago I grew enough tabasco peppers (C. frutescens) to make 
>a gallon of salt fermented hot sauce. It is hot and has a really good 
>flavor. My guess is that the Tabasco sauce we get now is not in the 
>same league as the original. I think someone on the list once said 
>that the quality of the sauce took a nose dive during prohibition 
>when it's fermentation became illegal and production was moved to 
>Canada. I do not know if this is true.

The show was also somewhat misleading in that there was an impression given 
that all the ingredients used for production are still produced on Avery 
Island.  For years Tabasco has contracted to have peppers grown in many 
different places in Mexico and South America to be imported for the production 
of their sauce.  Hard to see how they could mash the peppers "The same 
afternoon they are picked."


                    =Mark "Runs With Scissors" Stevens

                @ http://www.exit109.com/~mstevens @
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                                  Life is a Cabernet!

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