Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
My throat isn’t the problem. What get’s me is the last chain in the digestive process the next day. You should follow the hot stuff with Ice cream. The next day you say “Come on Ice Cream”.
I love sriracha but we eat red or green chile on pretty much everything.
Yes I’ve done Chrystal. Very Very good.
Oh yeah, we can’t forget about the effects of Chinese mustard and Wasabi.
How about a hot sauce with a little of the above “stimulants” thrown in?
Yep, 20+ years ago, a friend took me to a specialty food shop to peruse the large selection. Probably huge now. At the time, I was looking for the highest Scoville number.
Once you realize that killing/numbing the taste buds is self-defeating, a more balanced approach is better appreciated.
Yes, “rooster sauce”
They were surprised when I pulled out my own personal chop sticks.
/johnny
Some Chinese places offer a side of what looks very much like dried red pepper flakes in olive oil, don’t know the proper name of it but there’s more to it than that, the peppers may have been dried but they’re still sort of meaty, garlic is involved too. Love it, whatever it is. “Pepper oil” is all I know, and they know what I mean so it works, lol.
Jalapenos do that, Haberneros don't. But if you make your own, you must dilute the Habernero, unless you're a masochist.
Don't get the juice in your eyes or under your fingernails.
As an aside, I have recently taken to spicing my plate up with a layer of Frank's (my all around favorite), then about half as much Melinda's, then a few drops of Tabasco.
Delicious! Especially on eggs and spahgettti
Man, I love that Sriracha.
And I thank a pizzeria in Ft. Lee NJ, which is the first place I ever saw it, along with their shakers of red pepper flakes and oregano, about 3 years ago.
I thought so too but my mouth got used to the Habenero. Now I just sweat like a pig.
As an aside, I have recently taken to spicing my plate up with a layer of Frank's (my all around favorite), then about half as much Melinda's, then a few drops of Tabasco.
Delicious! Especially on eggs and spaghetti
Eggs over medium, a healthy splash of Crystal in the yolk.
Some TV show featured a visit to the Tabasco factory. I was surprised that in the fermenting area, a fork lift’s life was shortened by around 18 months from the corrosion.
That’s not to mention the show’s host had a bit of trouble keeping composed during that portion. “If you’re not used to fumes, they can be a bit irritating”.
To me, Crystal is the quintessential Louisiana hot sauce.
And if you are male, wash hands carefully before going to pee.
/johnny
Cholula...
hands down the best sauce out there..
It is hot, but you can actually taste the other ingredients..
go for the bottle with the wooden cap
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