Re: [CH] crystal
Bradley F. Maurer (gregor.nyc@earthlink.net)
Tue, 6 Dec 2005 21:54:41 -0500 (GMT-05:00)
I can't agree more!
I never really cared for the taste of Tabasco sauce. IMHO, it has a pretty acrid taste. I prefer the flavor of the far cheaper cayenne-based "Louisiana" hot sauces that I buy at the local dollar stores here in NYC when I need to soak a chicken piece or two in a vinegar-based sauce to raise the heat level.
As we all know all ajis are NOT created equal in the taste department--some are simply more flavorful than others!
Cayennes have a better flavor than tabascos
Serranos have a better taste than jalapenos
Thai birds are great in the heat department, but add very little taste to recipe
Habs and Scotch Bonnets are the most flavorful of all ajis--the mayas knew their "pimientes"
Personally, while I enjoy the heat--the hotter the better--taste is far more imortant to me when it comes to condiments. My tiny fridge is filled with a lot of hab-based sauces that I buy at the local carribean groceries here that I use universally in all my cooking. I'm also a big fan of chinese/vietnamese pepper garlic sauces. Of course, when cooking for my friends, I dilute the sauces or use them very sparingly--just enough to impart a hint of flavor of the pepper itself.
The heat of an aji is awe-inspiring thing, but the flavor of the pepper is the most important aspect of a sauce or recipe.
I think Trappey's and Bruce Foods came thru with all flags flying. Who
gives two hoots about Tabasco and its nasty sour fermented crap, anyway?