Comments on: Regular Tabasco http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/ Thu, 08 Jan 2009 06:21:03 +0000 http://wordpress.org/?v=2.6.2 By: Aaron http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36394 Aaron Wed, 17 May 2006 01:50:45 +0000 http://www.hotsauceblog.com/?p=429#comment-36394 [Comment ID #36391 Quote] Preachin to the choir brother! We know the ways of pepper solids and hot sauce math!

Jim Campbell (StepUpForCharity.org) on 5/16/2006 at 9:02 pm said:

Yup- that’s my ‘the internet will make you rich’ soapbox :-) Folks don’t see that it takes 10 bottles of the $1.49 stuff to get the same amount of chiles you’ll find in a single bottle of mine, CaJohns, Gordon, Scotties, 3’s, etc. That’s $14.90 now vs $6.00 :-) I mean, the point of the sauce is supposed to be chiles, right?

Preachin to the choir brother! We know the ways of pepper solids and hot sauce math!

]]> By: Jim Campbell (StepUpForCharity.org) http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36391 Jim Campbell (StepUpForCharity.org) Wed, 17 May 2006 01:02:20 +0000 http://www.hotsauceblog.com/?p=429#comment-36391 Yup- that's my 'the internet will make you rich' soapbox :-) Folks don't see that it takes 10 bottles of the $1.49 stuff to get the same amount of chiles you'll find in a single bottle of mine, CaJohns, Gordon, Scotties, 3's, etc. That's $14.90 now vs $6.00 :-) I mean, the point of the sauce is supposed to be chiles, right? Yup- that’s my ‘the internet will make you rich’ soapbox :-) Folks don’t see that it takes 10 bottles of the $1.49 stuff to get the same amount of chiles you’ll find in a single bottle of mine, CaJohns, Gordon, Scotties, 3’s, etc. That’s $14.90 now vs $6.00 :-) I mean, the point of the sauce is supposed to be chiles, right?

]]> By: Aaron http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36389 Aaron Wed, 17 May 2006 00:54:43 +0000 http://www.hotsauceblog.com/?p=429#comment-36389 [Comment ID #36387 Quote] Yeah that is crazy. Good thing I have come to enjoy the finer sauces in life! To me it was simple cause you get what you pay for :) I mean $1.49 for 5 oz vs $6 easy math

Jim Campbell (StepUpForCharity.org) on 5/16/2006 at 8:49 pm said:

I too enjoy a good vinegar based sauce- Death Sauce comes readily to mind as one of the better ones. My only problem with Tabasco, Crystals, & others of that ilk, is the public will invariably compare one of those 8% pepper solids (92% vinegar) sauces with something from CaJohn or me & think we’re ripping them off at $6 a bottle… and 85% pepper solids. They’re not in the same category but will both be lumped together as ‘hot sauce’.

Yeah that is crazy. Good thing I have come to enjoy the finer sauces in life! To me it was simple cause you get what you pay for :) I mean $1.49 for 5 oz vs $6 easy math

]]> By: Jim Campbell (StepUpForCharity.org) http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36387 Jim Campbell (StepUpForCharity.org) Wed, 17 May 2006 00:49:16 +0000 http://www.hotsauceblog.com/?p=429#comment-36387 [Comment ID #36381 Quote] I too enjoy a good vinegar based sauce- Death Sauce comes readily to mind as one of the better ones. My only problem with Tabasco, Crystals, & others of that ilk, is the public will invariably compare one of those 8% pepper solids (92% vinegar) sauces with something from CaJohn or me & think we're ripping them off at $6 a bottle... and 85% pepper solids. They're not in the same category but will both be lumped together as 'hot sauce'.

Aaron on 5/16/2006 at 8:12 pm said:

I don’t mind a good vinegar based sauce myself either. I prefer Louisana but I have not used a drop of that in a long long while since I have gone gourmet!

I too enjoy a good vinegar based sauce- Death Sauce comes readily to mind as one of the better ones. My only problem with Tabasco, Crystals, & others of that ilk, is the public will invariably compare one of those 8% pepper solids (92% vinegar) sauces with something from CaJohn or me & think we’re ripping them off at $6 a bottle… and 85% pepper solids. They’re not in the same category but will both be lumped together as ‘hot sauce’.

]]> By: Aaron http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36385 Aaron Wed, 17 May 2006 00:46:37 +0000 http://www.hotsauceblog.com/?p=429#comment-36385 [Comment ID #36383 Quote] True dat Often times at while eating out I have to settle for the regular stuff when the food is too bland! I don't complain too much cause it was where I got my start!

Vic on 5/16/2006 at 8:18 pm said:

I think your tastes get refined, we have so many bottles in the fridge in the works, I too enjoy the “gourmet” sauces as well but it’s always nice to get back to basics sometimes also. Can’t forget your roots :smile:

True dat Often times at while eating out I have to settle for the regular stuff when the food is too bland! I don’t complain too much cause it was where I got my start!

]]> By: Vic http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36383 Vic Wed, 17 May 2006 00:18:16 +0000 http://www.hotsauceblog.com/?p=429#comment-36383 [Comment ID #36381 Quote] I think your tastes get refined, we have so many bottles in the fridge in the works, I too enjoy the "gourmet" sauces as well but it's always nice to get back to basics sometimes also. Can't forget your roots :smile:

Aaron on 5/16/2006 at 8:12 pm said:

I don’t mind a good vinegar based sauce myself either. I prefer Louisana but I have not used a drop of that in a long long while since I have gone gourmet!

I think your tastes get refined, we have so many bottles in the fridge in the works, I too enjoy the “gourmet” sauces as well but it’s always nice to get back to basics sometimes also. Can’t forget your roots :smile:

]]> By: Aaron http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36381 Aaron Wed, 17 May 2006 00:12:40 +0000 http://www.hotsauceblog.com/?p=429#comment-36381 I don't mind a good vinegar based sauce myself either. I prefer Louisana but I have not used a drop of that in a long long while since I have gone gourmet! I don’t mind a good vinegar based sauce myself either. I prefer Louisana but I have not used a drop of that in a long long while since I have gone gourmet!

]]> By: Vic http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36380 Vic Tue, 16 May 2006 23:48:04 +0000 http://www.hotsauceblog.com/?p=429#comment-36380 I enjoy Crystal- I think that type of sauce goes with just about everything, your Frank's, Red Hot, Crystal's are good basic Louisiana styled that do not over do it and give a good flavor and a little punch. They compliment the Southern cooking we get here MSK. I enjoy Crystal- I think that type of sauce goes with just about everything, your Frank’s, Red Hot, Crystal’s are good basic Louisiana styled that do not over do it and give a good flavor and a little punch. They compliment the Southern cooking we get here MSK.

]]> By: MSK http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36377 MSK Tue, 16 May 2006 23:30:36 +0000 http://www.hotsauceblog.com/?p=429#comment-36377 It's no secret that my favorite type sauce is one that's vinegar based. Southerner style some say. That said...Tabasco just doesn't do it for me. To me it has a taste that belongs only in Bloody Mary mix, not food. Crystal use to be one of my favorites but lately I believe the taste and consistency has gotten on the thin watery side. It’s no secret that my favorite type sauce is one that’s vinegar based. Southerner style some say. That said…Tabasco just doesn’t do it for me. To me it has a taste that belongs only in Bloody Mary mix, not food. Crystal use to be one of my favorites but lately I believe the taste and consistency has gotten on the thin watery side.

]]> By: Vic http://www.hotsauceblog.com/hotsaucearchives/regular-tabasco/#comment-36375 Vic Tue, 16 May 2006 21:40:30 +0000 http://www.hotsauceblog.com/?p=429#comment-36375 I don't mind it much, but I do think it changes the flavor of the dish you put it on very much. To get the heat I feel I need it almost becomes soup with a Tabasco base- To me the older it is the more heat it packs. Wendy bought a box of 500 mini bottles and I would take zip lock bags full of them to work for my dinners and/or lunches. As they set for awhile they would ( seemed to me ) got hotter. :evil: I don’t mind it much, but I do think it changes the flavor of the dish you put it on very much. To get the heat I feel I need it almost becomes soup with a Tabasco base- To me the older it is the more heat it packs. Wendy bought a box of 500 mini bottles and I would take zip lock bags full of them to work for my dinners and/or lunches. As they set for awhile they would ( seemed to me ) got hotter. :evil:

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