[Sca-cooks] OT: on a tangential note -- "Chili Sauce"

[Michael Gunter]

>I'm a Tabasco man, myself... I suppose so.

Never cared for Tabasco. Too vinegary for my taste. Have you
tried Cholula? Comes in a bottle like Tabasco but with a round
wooden top. Amazing stuff. Made from smoked peppers. Not
too hot but a good bite. Far superior to Tabasco.

>It is. Putting it on a perfectly aged porterhouse steak the size of your 
>neighbor's child that was slathered in sweet butter before broiling (the 
>steak, not the child), doesn't hurt it much, either.

Sonds wonderful. I'm going to have to do the "smearing butter then
broiling" trick. I usually just add a mustard topping when I broil a
steak. Of course the meat I get don't go near the quality of
that one.

(measuring the neighbor kid...)

>Interesting. A little surprising, given the trend, natural selection being 
>what it is, to decrease variety. I wonder if this is specifically a 
>Heinz-ism originally, when they only had 56 varieties ;-).

Probably. It seems to date from the 50's far as I can tell.

>
>Adamantius

Gunthar