Tabasco by the gallon

[caojyn]

As mentioned, different sauces for different purposes.

Tabasco for breakfast - eggs and hash browns
Jalapeno Tabasco for my lunch egg scramble with spinach, cheese, mushrooms, onion
Tapatio for Mexican fare
Louisiana or Franks or Crystal for wings (Franks preferred but the other two are good as well)

and charmin 2 ply for ur bum

 

[CHenry]

and charmin 2 ply for ur bum

I doubt if he can touch it with a powder puff.

 

[inactive]

I doubt if he can touch it with a powder puff.

No issues. My body is a well balanced, finely tuned machine.

 

[TulsaGeoff]

Do you have to refrigerate the gallon after opening? I'm a huge fan of the haberno tabasco and it is so expensive from the store.

 

[caojyn]

Do you have to refrigerate the gallon after opening? I'm a huge fan of the haberno tabasco and it is so expensive from the store.

it's mostly vinegar so I would think no, but i have been wrong before.

 

[Cohiba]

I use to work with a lady from India. Every morning in every cup of coffee she'd drink, she put 5 drops in each cup.

One of my Vegas rituals, I have to eat at least one breakfast(at Bills's the old Barbary Coast) of corn beef hash, hash browns, wheat toast, and several drops of tobasco on each item. Crazy Vegas ritual...go figure.

Cohiba

 

[dennishoddy]

The guys at work love the franks better than tabasco....Of course, they are young, and don't have educated palets.

I grew tobasco peppers three years ago, and made hot sauce that has been aging for three years now. I used a pirated recipe from tobasco.
its about time to break it out and see how the "guys" like it.

 

[becker_atc]

Louisiana comes in 32oz bottle at walmart. its what I buy now as i brought a small bottle to the plant for lunch and it lasted a week....BULK its only like 3 or 4 bucks

 

[gillman7]

I like Tabasco, but too vinegary for it to be my favorite. As a matter of fact, I carry a bottle in my carry on in the airports, I have had some comments when I fly up North, no one down South thinks anything of it. Like Franks, good pepper flavor without the vinegar, like Chohula a lot. Some of the Chinese pepper pastes are really good, I think it is spirula or something like that.

I like thicker sauces, without a lot of vinegar. However, I like the vinegar bite on pepper rings and pepperocinis.......

 

[CHenry]

a pirated recipe from tobasco.

Would you happen to still have this?