Re: [CH] Peter's email
Linda Hutchinson (lipant@sympatico.ca)
Sat, 10 Dec 2005 19:19:06 -0500
I started out with Tabasco. MANY years ago it was all we had. I was taught
by a sister to add "3 careful drops" to a pot of chili LOL. Now I don't
keep it at all, but for a thinner hot sauce that has real punch, I love
Cajohn's Chocolate Hab. Serious heat and a great flavour.
Linda
----- Original Message -----
From: "Dave Drum" <dirty_dave@chillicooks.org>
To: "Perry C. Abernethy" <pcabernethy@comcast.net>
Cc: <jim@wildpepper.com>; "Doug Irvine" <dougandmarie@shaw.ca>; "ChileHeads"
<chile-heads@globalgarden.com>
Sent: Saturday, December 10, 2005 6:37 PM
Subject: Re: [CH] Peter's email
> 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