Perry C. Abernethy wrote: > Boy, I can sure tell there are no Vietnam veterans or Green Berets in > this bunch. Thats all we had to eat with our rations was Tabasco sauce! > Man, it tasted great. They started putting it in C rations (remember > those) and in the LRRP rations. When your in the middle of Cambodia, 5 > of you, and no one to call to call for help, what do you slrrp down- > Tabasco sauce and a handful of wild peppers-those long thin kind. Not a Vietnam vet. But a vet and eater of C-Rations. Where I was the man with the garlic salt was KING! But, we didn't have no nasty arsed Tabasco included. FEH! Let me say, though, as the one who kicked off this s4!+ storm with my off-hand comment of "who gives two hoots about Tabasco and its nasty sour fermented crap" that the comments in favour of the "nasty sour fermented crap" seem to be more rooted in tradition and nostalgia than in any genuine liking of the product. I do have a small bottle of Tabasco ... which is so old that the contents have turned (appropriately enough) brown. And I do use as much as a teaspoon full a year as an ingredient in cooking - where the bog-nastiness is subsumed in other flavours and can actually enhance those tastes ... much as asafoetida works in South Asian cooking. Or fish sauce in Thai cookery. But, when I want to add heat from a vinegar based red chile sauce and I don't want the abundant garlic of my own stuff - I am more likely to grab the Trappey's Red Devil or the Raven's Hot Sauce than to even think a thought of Tabasco. I suppose that if Tabasco were all there were available - it would get me through ... but, it would still be like kissing my sister. -- ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider My idea of an agreeable person is a person who agrees with me. -- Benjamin Disraeli