[CH] Sauce questions and comments
Greg Metcalfe (biosphere@proaxis.com)
Sun, 08 Feb 1998 11:44:08 -0800
David Amyx and the CH's,
Buffalo jalapeno mexican hot sauce is pretty tame stuff compared to the
chipotle sauce. It doesn't have the same heat level or nearly as good a
taste, IMHO. It seems like pretty standard fare, Mexican-style. It does have
the advantage of not being as vinegary as the Louisiana-style sauces, for
the many people who don't like the vinegar. Of course expecting a
'straight' (not modified with tons of other ingredients) jalapeno sauce to
have the same complexity as a smoked jalapeno sauce isn't very realistic of
me...
Additional question for all of you other CH's: is it just me, and
ever-increasing tolerance, or does Bufalo Chipotle seemed to have lost a bit
of fire? I finally ran out of a case of the stuff a while back. Last week I
finally bought more (single bottle) and it just didn't seem to have the same
zip. This *may* be the first I've bought since Bufalo was acquired by
Herdez, so I'm wondering if the sauce has indeed been toned-down, or it's
just my imagination. Not that Herdez won't produce hot food - I love their
chipotles en adobe. But that same product seems as hot as ever, so I'm
curious about the sauce.
Maybe it's just that my tastes are changing again. Here's an example of
that: A year or so ago, I was really anti-vinegar. To the point where I just
avoided all of the vinegary-tasting sauces as a whole, except for using them
on pork. Now I'm starting to use them a bit more, though not usually where I
see Louisiana-style sauces called for most frequently - Cajun food. And
never with egg dishes. Also, I usually still prefer a 3:1 balsamic vinegar
reduction (with some fire added) for use as, say, a drizzle for roasted or
grilled veggies, or your basic pineapple and pork grill.
Regards,
------------------------------------------
Greg Metcalfe
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