Review: Louisiana Swamp Scum Hot Sauce
Overall: I don’t like it. I am but one man. At least one of my roommates does like it. I think he said he likes using it as a utility sauce for dishes that require just a little heat and some sweetness. I decided to give it two fair shakes of a lamb’s tail on lamb burgers topped with bleu cheese. I chose this meal for two reasons. First, lamb is a meat that, like this sauce, was always inexplicably smoky to me. Also, I figured the pungent bleu cheese would cover up a good deal of the less flattering qualities of this sauce, but not subdue the mild heat. Both me and my luncheon companion thoroughly enjoyed our burgers and agreed that the sauce was an appropriate and agreeable accompaniment”¦so who knows, you might find some things you could really enjoy it on.
Swamp Scum was clearly designed to look like something that had been dredged from the murky depths of the bayou. What worries me here is that I think they may have decided to call it Swamp Scum before creating the sauce, and then just pumped a bunch of food coloring into the product to fit a pre-conceived theme”¦ Alright, really what I’m trying to say is that if the sauce purposely looks gross for the sake of its name, then it better be really freaking good for the sake of everyone!
Ingredients: Peppers, Vinegar, Salt, Molasses, Natural Flavoring, Caramel Color
Appearance: While it is appears a brown to black color inside the bottle, dribbled onto a plate Swamp Scum is a dark forest green. Thin it out a little bit and it the color of algae…hey, like in a swamp! The sauce is completely liquid but travels slower than water. There are no chunks or texture, but miniscule specks of red and green are visible under closer inspection.
Taste: Hmm”¦I don’t know about this one. Something overtakes my tongue right off the bat, still don’t know what, but I still think smoke flavor. I’m not opposed to smokiness, but whatever that is, there is way too much of it, and it tastes incredibly artificial. I always thought food coloring was flavorless”¦could this be what I’m troubled by? It might be too much molasses, as there is also a dull, misguided sweetness that blankets the palate. If not for these issues, I think this would be a rather traditional vinegar based cayenne sauce, akin to Frank’s, Pawleys Island Sunburn, Louisiana Supreme, etc.
Overall: I don’t like it. I am but one man. At least one of my roommates does like it. I think he said he likes using it as a utility sauce for dishes that require just a little heat and some sweetness. I decided to give it two fair shakes of a lamb’s tail on lamb burgers topped with bleu cheese. I chose this meal for two reasons. First, lamb is a meat that, like this sauce, was always inexplicably smoky to me. Also, I figured the pungent bleu cheese would cover up a good deal of the less flattering qualities of this sauce, but not subdue the mild heat. Both me and my luncheon companion thoroughly enjoyed our burgers and agreed that the sauce was an appropriate and agreeable accompaniment”¦so who knows, you might find some things you could really enjoy it on.
I gotta give some cred to the name. Who know’s maybe there will be some C.H.U.D sauce next.
[Comment ID #132408 Quote]
mmmm Chud sauce!
I to had received a bottle of this sauce and was not please. At least they made an attempt to make the sauce look like the name.
EASTER TO ALL
HAPPY
Happy Easter!
[Comment ID #132527 Quote]
You too Wes. I miss talking to ya. Give me a call if you ever wanna chat. Good luck with your new restaurant!