by pinback » Fri Jun 27, 2014 7:57 am
It is said (once I get done saying it right here) that a favorite hot sauce chooses you, not the other way around.
I have about 20 sauces in the house, 14 of which I brought back from NOLA. Many are very good. A few are excellent. A few are near-misses. Some are excruciatingly hot, some are mild as a newborn baby's farts. Trying to rank and rate them is just too big a task, as a variety like that has you comparing apples to oranges and oranges to rye bread.
All you can do is wait and see what happens. And after three weeks, what I noticed was that of all of these sauces, there was only one that I just kept going back to by default, to use on pretty much everything. Only one that's going to get emptied out within a day or two. Only one that I needed to re-order off the internet.
It is this:
It is made only of aged jalapeno and tabasco chiles, "spirit vinegar" (?) and salt. It is about the mildest sauce you'd ever catch me using, but unlike most other Louisiana sauces, it's the chile flavor that shines through before the vinegar and salt. It's smooth and perfectly balanced, and the addition of jalapenos means it's just as at home on a southern egg breakfast as on a carne asada burrito.
It's suitable as a straight replacement for salt and pepper, not asserting its flavor over the main event, but instead enhancing it.
I throw around "goes well on anything!" too much, but in this case I think it's 100% true. Just to test it, I tried it on Indian food last night, and it was perfection.
I'll always have hotter, wilder sauces around, but if I had to choose just one sauce to have around at the expense of all others, it is Louisiana Gold Green Sauce.
I thank you for your time.
It is said (once I get done saying it right here) that a favorite hot sauce chooses you, not the other way around.
I have about 20 sauces in the house, 14 of which I brought back from NOLA. Many are very good. A few are excellent. A few are near-misses. Some are excruciatingly hot, some are mild as a newborn baby's farts. Trying to rank and rate them is just too big a task, as a variety like that has you comparing apples to oranges and oranges to rye bread.
All you can do is wait and see what happens. And after three weeks, what I noticed was that of all of these sauces, there was only one that I just kept going back to by default, to use on pretty much everything. Only one that's going to get emptied out within a day or two. Only one that I needed to re-order off the internet.
It is this:
[img]http://www.brucefoods.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/l/o/louisiana-gold-green-pepper-sauce-2-oz_02335I_dv.jpeg[/img]
It is made only of aged jalapeno and tabasco chiles, "spirit vinegar" (?) and salt. It is about the mildest sauce you'd ever catch me using, but unlike most other Louisiana sauces, it's the chile flavor that shines through before the vinegar and salt. It's smooth and perfectly balanced, and the addition of jalapenos means it's just as at home on a southern egg breakfast as on a carne asada burrito.
It's suitable as a straight replacement for salt and pepper, not asserting its flavor over the main event, but instead enhancing it.
I throw around "goes well on anything!" too much, but in this case I think it's 100% true. Just to test it, I tried it on Indian food last night, and it was perfection.
I'll always have hotter, wilder sauces around, but if I had to choose just one sauce to have around at the expense of all others, it is Louisiana Gold Green Sauce.
I thank you for your time.