Amazon sells Costa Rican sauces from a company named Lizano (without the first “n”). Is that the same stuff?
The definitive movie scene on this topic: http://www.youtube.com/watch?v=_drL_OsIWzQ
I think we’re talking about condiments that aren’t tied to “style.” Malt vinegar (or any vinegar) certainly is in the U.S., but salt and ground black pepper are not.
Chinese restaurants in Ireland have soy sauce, but that doesn’t make soy sauce “standard” in Ireland.
No, not at all. The german/deli style you describe is what we’d call 'coarse grain mustard. French’s - we’d probably just call that American-style mustard, used for putting on hot dogs.
English mustard is very very strong, blows fire through your nostrils and is bright yellow, typically a brand called Colman’s.
French mustard is a weird, blander, brown thing, unlike anything I’ve ever seen in France.
That’s the stuff.
Tasty too.
Many ethnic cultures in India don’t have a long restaurant culture, so it can be difficult to find certain cuisines in restaurants. But if Bengali cuisine were a restaurant cuisine, the table condiments would be:
Salt, lemon wedges, small green chili peppers, an oil-based pickle (achar) of some kind. Including slightly modern tastes, you would also have a jar of guava jelly (for breakfast toast) and Maggi tomato ketchup.
Cholula is actually hotter than standard Tabasco.
But they are both fairly mild. But Cholula is a much better sauce to me. Tabasco and Franks just taste like one dimensional peppers in cheap white vinegar, and cheap white vinegar is the stronger of the two. Cholula actually has some of flavors and is more of a sauce. Tabasco Chipotle is a damn fine sauce for flavor however.
I like both Cholula and Tabasco, but consider them completely different sauces having only mid-level heat in comparison. Cholula’s great on rice and beans and the like, and Tabasco’s great for that vinegary hit where called for.
I’ve always wondered… do they reload the bottles with more vinegar after the vinegar’s out, or is that it for the bottle and they get another one?
(oh, and I tend to see “Cajun Chef” brand peppers & vinegar more often than Trappey’s here in Texas)
I’d say that the divide in Mexican-ish places for Cholula/La Victoria style hot sauces vs. chips/salsa is the sit-down vs. taqueria divide. I can’t think of many sit-down places that bring chips & salsa that also have the bottled hot sauce. Most taquerias tend to have those sauces though. (if their tacos are dressed solely with chopped onions, cilantro and lime, it’s probably a taqueria)
I’ve lived in Missouri, Georgia, California, and recently visited Texas, Kansas, Arizona, New Mexico. I don’t even know what malt vinegar is.
They have it at Long John Silver and other places that sell batter fried seafood.
You can refill the bottle a couple of times on one load of peppers. That is, if you don’t eat the peppers first! I’m pretty sure that a restaurant will try to minimize waste by reloading the bottle several times at least.
Yeah, Long John Silver has malt vinegar in packets, however, if you order fish they will give you tartar sauce by default, and you have to ask for the malt vinegar. Or at least it was that way a few years ago…I haven’t eaten anything from LJS for some years. Have you SEEN the fat grams and calorie counts on their food? It’s scary, I tells ya, scary.
In Ecuador, every table of every restaurant that I went to, regardless of cuisine, had aji sauce on it. In some restaurants it was like Tabasco, in some it was a bright orange paste, in some it was like a chunky salsa. Apparently the only consistent thing about it is the pepper in it.