Posted on 01/29/2012 8:08:48 PM PST by nickcarraway
“SOME like it hot,” Tony Curtis told Marilyn Monroe in the 1959 movie of the same name, referring to music. Since then, Americans have grown to like something else — food — even hotter, as evidenced by the popularization of spicy fare like Buffalo chicken wings, made with cayenne pepper hot sauce.
Now, a hot sauce war has broken out in time for the Super Bowl, perhaps the most snack-centric day of the year. According to a survey from the Retail Advertising and Marketing Association, consumers who plan to watch Super Bowl XLVI on Sunday will spend $11 billion on food and other goodies, compared with the $10.1 billion they said they would spend before Super Bowl XLV last year.
One hot sauce warrior is the McIlhenny Company, which is introducing a seventh flavor in its Tabasco line, Tabasco Buffalo Style hot sauce, joining varieties like the original, known as Tabasco pepper sauce, and chipotle pepper sauce.
The new flavor is celebrated in a campaign by Ogilvy West in Los Angeles as “from the people who perfected hot sauce,” offering “classic Buffalo flavor with just the right amount of heat.”
As those ads begin, Tabasco’s principal rival, Frank’s RedHot sauce, is expanding to national television a sassy campaign, previously in print and on radio, that carries the theme “I put that — — on everything.” ( The campaign, with a budget estimated at $15 million, is created by Euro RSCG New York.
In the frank Frank’s commercials, a bleeping sound is heard over the word as it is uttered by a mischievous older woman named Ethel. On screen, her mouth is covered by a splat, as if a censor spilled sauce on the film.
(Excerpt) Read more at nytimes.com ...
I bought some of the new Tobasco, but haven’t opened the bottle yet.
The most common way I use them is to dry them out, grind them into powder and use the powder to spice up our cooking. Here is a side by side comparison of the three peppers so you can see the difference:
This summer I will be adding Datil peppers to my repetoire. I have a plant growing indoors now and a dozen seeds that I will try to germinate in the springtime. It's an addicting hobby.
You’re serious? That stuff is like drinking gasoline with a lit match chaser.
I just got back from ZestFest in Irving, TX. I’d be hard pressed to pick one from this spicy food extravaganza. I bought about nine different varieties today.
I should know in a week or two if I'm going to have any luck. If I don't have anything after three more weeks I'm going to order more seeds and try again at a little lower temp if I can figure out a better way.
Good Stuff. I have a bottle of that, a bottle of Dave’s Gourmet Ghost Chili, and a bottle of 357 Mad Dog.
All three are pretty much more or less about the same taste wise, but just a little dab will do ya. :)
Cholula
You must be from the central coast of California.
I first had that sauce when I was stationed at Camp Roberts. Later, when I lived in Okinawa, Japan, I contacted the owner of the company that made Pepper Plant, and had it shipped to me by the case.
Since that time, (and since nobody local sells Pepper Plant) I've developed my own recipe that is very close to Pepper Plant.
Say hello to Frank for us.
Tapatio on scrambled eggs. Can I get a witness?
I have to mention my favorite, Marie Sharp’s Fiery Hot Habanero Sauce. Eggs are not the same without it. Great flavor, not just heat. Made in Belize.
Put them in the oven with just the light on. That will give you a good temperature. You can also try putting a few in a thermos of water that has been heated to 110 degrees and leave them in it overnight to soften them up. Nowadays I just put 4 seeds in a pot, leave it out on the deck, water it then transplant seedlings when they pop up. I have 8 or 9 Ghost plants indoors now, anywhere from just popped up before the weather turned cool to 3 years old.
If you can't get your seeds to germinate don't buy more. Send me an address and I'll mail you some for free.
Tiger Sauce is great to marinate with or put on bbq’ oysters ont eh half shell.
ont eh = on the
never thought of a marinate but sounds good too i like it on almost anything cause it's not too hot and has just a touch of sweet...
My daughter does also. She uses it like normal people use ketchup.
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