MSK – Surprise!

MississippiSauceKing.com is now live and fully functional – this site was created for MSK as a surprise effort dedicated to his autographed collection.

What is it?
Esssentially, it’s a web-based collection interface. Once I walk MSK through the site, he’ll be able to add each bottle in his collection to the database and they will be displayed on the Sauce Listings page. This will allow for manufacturers to see if they are listed in his collection and for the rest of the world to drool over it.

Take a moment and check it out. Let me know if any errors stand out. The site is pretty barebones right now as I spent the majority of the time developing the backend/interface.

I’m just becoming acquainted with the fatalii pepper, aka the Yellow Devil’s Tongue. My only other exposure has been to fatalii powder, and I was looking forward to trying this blazing varietal in a sauce for the first time with CaJohn’s Fatalii Fire.

Ingredients: Fatalii chilies, vinegar, garlic, onion, black pepper, chile caribe, and a select blend of dehydrated vegetables

Nothing too fancy, just simple and straight to the point. That’s always a good sign when paired with a respected producer like CaJohn.

On First Taste
This sauce takes no prisioners from the first moment you open it. The smell is very strong, an incredibly aromatic blend of peppers, garlic and black pepper. And the first taste hits you like a jackhammer – an all enveloping pepper flavor. Then the heat hits you, and wham, you realize this isn’t a sauce to be taken lightly. The burn is pretty significant, rivaling the hotter of the non-extract sauces I’ve tried. And the burn lingers for a good while.

There is nothing subtle about CaJohn’s Fatalii Fire. If it were an animal, it’d be an 800 lb. gorilla, bashing you over the head with fresh fatalii peppers. And I loved every second of it. It’s really a chilihead’s delight, a simple, pure, powerful and hot exhibition of the fatalii pepper.

On Food
I had a very tough time coming up with a food to try Fatalii Fire on. The taste is so intense that I was pretty sure it would wash out the flavor of whatever I tried it on. This is not a complimentary sauce, to be paired with delicate cuisine. It’s an in your face, “here’s the peppers, bitch” kind of sauce, a sauce that dominates, a sauce to be experienced on it’s own merits.

I settled on take out Chinese food, and got an order or almond boneless chicken and an egg roll. The fatalii fire was a good change of pace on the egg roll, a much hotter substitute for my usual helping of hot mustard.

The Fatalii Fire certainly did dominate the taste of the meal, turning it from run of the mill Chinese take out to an intense, fire breathing, heavenly tasting dish with a demon’s heat. I quickly worked up a sweat, and kept piling on the sauce. No doubt, Fatalii Fire is quite the burner.

Conclusion
For the chilihead loving heat and intensity, CaJohn’s Fatalii Fire is an experience not to be missed. With ample heat and flavor to spare, it’ll give the most seasoned of pepper lovers a new and intense experience.

Overall Rating: 8.4 out of 10

SugArena at Acadiana Fairgrounds will be hosting it’s Sixth Annual “Cajun Hot Sauce Festival” on Friday, Saturday, and Sunday, April 7, 8 and 9, 2006 at the SugArena located at 713 Northwest Bypass (Hwy 3212), New Iberia, Louisiana.

Weekend events will include Hot Sauce Manufacturer Displays, Festival Pageant, a Hot Sauce Competition, a “Hot Sauce“ Sauce Piquante Cook-off, a street fair, a Hot Air Balloon Rally, a food festival with a variety of specialized “Cajun Cuisine”, a craft/trade show, and lots of great entertainment. The schedule of events is as follows:

Ticket Prices: TBA
NO LAWN CHAIRS PLEASE FRIDAY & SATURDAY
Camping Prices: Thurs. 04/06/2006 – Sat. 04/08/2006
(Camping prices are the same price whether you camp one or three nights)

$60.00 full-service (water & power) LIMITED AVAILABILITY CALL FOR RESERVATION – 337-365-7539
$30.00 primitive camping (no power/water) – Book Upon Arrival

More Information here.