Re: [CH] Own Sauces to Restaurants

Robert A Reed (rob.rd@juno.com)
Mon, 10 Jan 2000 21:35:15 -0800 

I posted a message on this subject a while back
I guess my timing was off
But every sunday night after church some friends and I get together and
go to "Del Taco"  I take a box of hot sauces ( curently 17 bottles ) and
we usually get everyone in the place involved. we almose always find
someone who think he can handle anything
until we find something to put him in his place.
We have a great time doing this and call ourselves "The Afterburners"

P.S. does anybody know any thing about this new Extract from Blairs rated
at 2 million
scovils ?

On Sat, 08 Jan 2000 12:20:08 -0600 green56
<green56@PioneerPlanet.infi.net> writes:
>Well, 'Heads...
>
>I've read here for I don't know *how* long, how so many of you'd 
>gather
>up your sauces/powders and head out to whatever restaurant you were
>planning on going to.  Once there, you'd doctor-up your food.
>
>I've always thought, "How BALLSY!"  Man, I could never do THAT!"
>
>Well, she did - and had a blast!
>
>Went to the local Mexican restaurant here in town.  I've mentioned
>before ittiz not as good as what one would find in the Hispanic 
>section
>of St. Paul, but ittiz passable and so close (lazy, lazy, lazy!).  
>Ittiz
>where I discovered El Yucky-Tech-:0~ Green Hab sauce, which I've come 
>to
>love...
>
>Anyway, I was having a BAD jones for chiles...  So...  *I* got ballsy
>and gathered up my Bufalo Chipotle, my Calvin's "green" powder, my
>Father Jim's chipotle powder, Garden Row Foods Inc. "smoky" Chipotle
>Pepper Sauce, and my Chipotle Hot Sauce distributed by Harrison Napa
>Valley.  The latter two never having tried before...  Put them all
>lovingly in a paper bag (yes, she's a bag lady [?] and DAMN proud of
>it!!!  :)) and headed for Heaven.
>
>As the chips and salsa came, I lined my private condiments up in front
>of me...  *I* thought I'd be asked to leave, post haste, but that 
>didn't
>happen!  Was pleased the server not only took it all instride, but
>seemed to find it "normal."
>
>I'm pitching both the Garden Row Foods and Harrison Napa Valley 
>chipotle
>sauces.  YUCK!  Didn't like either one of them, no matter how I mixed
>them with the tomato salsa, beans, rice, the stuffed poblanos, the
>cheese enchiladas.  Tho, I guess to be fair, I better try them with
>something else.  But I thought both too vinegar-y.  Was verrrrryyyy
>disappointed in the Harrison Napa Valley sauce as one of the 
>ingredients
>izz lime...  And I sssssooo love lime!  :(
>
>Have a new respect for Bufalo Chipotle!  Yup!  You mix some o'that in
>with tomato salsa, and you've got ambrosia!  This is why I'm going to
>hang on to the Harrison Napa Valley and Garden Row Foods sauces...
>Maybe I just need to find the right medium.
>
>Discovered the most interesting thing, tho you old hands may know this
>already...  If you match the colour of your powder to whatever you're
>putting it on, it tastes better than if use contrasting powders.
>
>To explain:  The enchilada gravy was kind'a greenish, almost the same
>colour as Calvin's "green" powder.  Calvin's powder tasted better on 
>the
>enchiladas than on the stuffed poblano, which had a red gravy.  On the
>poblano, and the beans, I used Father Jim's chipotle powder (red),
>because that tasted WAY BETTER than using Calvin's powder there.  Also
>used Calvin's "green" powder on the rice.
>
>Let me tell you, the DIFFERENCE the flavor combos made when you
>"matched" colours!  It was astonishing!  Really!  I am *not* outta my
>mind (at least any more than usual...)!!!
>
>Well, I've now joined the ranks of those seeking little vials, 
>shakers,
>whatevers so that a stash may be carried at all times.  Tho, I'm not
>above brown bagging it again!  :)
>
>Sorry so long.  It took alot of explaining.
>
>green
>

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