Mundane - Yup.
Pointless - Yeppers.
Stuff I must share - Oh yeah…
I have a distinct fondness for spicy food while Mrs. Stone does not. I used to spice my food while making it, but I can’t do that anymore and I have to content myself to adding hot spices after the fact. In the last two years my collection of hot sauces has shrunk from over a dozen bottles down to just one. (as I use them up, I no longer replace them)
Two weeks ago, I finished that last bottle, regular Tobasco sauce, and went to the store to replace it. Next to the Regular and the Green was a new flavor I had never seen… Chipotle. (Of course I’m familiar with chipotle spices, just not in a Tabasco brand) Decided to get it for a change.
Wow! Love this stuff!
I’ve been eating it on my eggs during weekend breadfasts, my burgers, chicken, roasts, and sausage during weekday dinners and even on Tofu when we have that instead. At least once a day I find something to put it on. It’s been two weeks since I bought it and I’ve already gone through 1/3 of the 5 oz. bottle.
The only thing I have yet to try it on is fish… and we’re having that on Monday.
I love the stuff too! Our household goes thru a 4 oz bottle every 3 or 4 weeks. AND it goes thru a bottle of tabasco jalapeno sauce in the same time too.
Really? The box had a large ‘banner’ label saying “New Flavor”. I had never noticed it before as the last time I bought Tabasco was 7 years ago. (Yes the bottle I finished 2 weeks ago was 7 years old.) I used to buy all my hot sauces at speciality stores, suprisingly none of them in Boston, but one in Portland ME, and the other in P-town on Cape Cod. Tabasco was only used when I made omlets, 1 drop per egg in the mixture, (everyone in my family raves about my omlets but they don’t know my secret, I’ll share with you Dopers but noone tell them, OK?) so one bottle was able to last a long time.
I agree that Chipotle goes good with Mac and Cheese, but I’ve never tried the Tabasco brand on it. I usually mix in dry chipotle powder into the cheese melt so it blends throughout. … Or sometimes Ancho chili powder instead for a slightly different flavor.
It’s interesting learning how to best spice my food after cooking it and having it still taste OK, since I can’t let the spices seep in slowly during the cooking like I’ve been used to.