peeve of the day

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Originally Posted by techman05

I think my deal with chicken and dumplins is that it is bland and tasteless. I have had it cooked by many people, over many years, and a handful of ways and I don't like it. Give me a slab of meat with some solid seasoning cooked on a Big Green Egg.

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A little Tabasco spices it up nicely.

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Originally Posted by Houston Techsan

A little Tabasco spices it up nicely.

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Haven't tried that. Should have, because Tabasco bumps everything up a notch.

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Originally Posted by techman05

Haven't tried that. Should have, because Tabasco bumps everything up a notch.

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Tabasco is for yankees. There are much better hot sauces to be had.

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Originally Posted by Cool Hand Clyde

Tabasco is for yankees. There are much better hot sauces to be had.

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Yes, Louisiana HS is much better

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Originally Posted by maddawg

Yes, Louisiana HS is much better

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Louisiana Hot Sauce
Crystal's
Panola
Louisiana Gold
Siracha

Off the top of my head

What is in all the others. Tabasco contains red pepper, salt and vinegar. Their green sauce contains all sorts of other stuff. I believe the Louisiana Hot Sauce is the same as regular Tabasco. Don't know about the others. Just looked it up and Sriracha and it contains the same with garlic, except it says a paste of chili peppers. What's in the paste? Evidently Sriracha is so hot its smell upsets the neighbors. Every year there's a new hottest pepper. One year it was habanero and now it's not. And there are always new hot sauces coming out. Everyone to his taste.

Those who don't value guard play come tourney time...

Strong guard play wins in March, not big plodding interior players

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Originally Posted by Cool Hand Clyde

Louisiana Hot Sauce
Crystal's
Panola
Louisiana Gold
Siracha

Off the top of my head

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Sure, if you like sweeteners and preservatives in your sauce.

Peppers + salt + vinegar = Tabasco. Simple, beautiful, exquisite.

You can keep your xantham gum and MSG.

Recently I've been preferring more dry spices, like Slap Ya Mama

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Originally Posted by Champ967

Sure, if you like sweeteners and preservatives in your sauce.

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I like my sauce to taste great. Tabasco does not.

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Originally Posted by Blue Dawg

Recently I've been preferring more dry spices, like Slap Ya Mama

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Has anyone tried Beazel's? Hear lots of accolades on the world wide web.

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Originally Posted by Cool Hand Clyde

I like my sauce to taste great. Tabasco does not.

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In your opinion. Taste is a matter of taste. Is that redundant? My brother used to take the jalapenos off his nachos. What's to taste. It's peppers, salt and vinegar. It's hot. They're all hot. Some more than others. Now we have hot sauce snobs. This started about chicken and dumplins (?). If you think it's too bland, as some do, just add a little hot sauce of your choice.

Let's start a real argument, since it is a peeve of mine. The word gumbo means okra in some west African language, so how can it be gumbo without okra? I read somewhere you could cook it with file as the thickener instead, but according to the specialist (Mr. Blacken himself) if you put the file in while cooking it makes it "ropey", whatever that means, but I trust him. No one wants "ropey" gumbo.

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Originally Posted by Houston Techsan

The word gumbo means okra in some west African language, so how can it be gumbo without okra?

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"Gumbo" without okra is soup.

I think we've actually discussed this on BB&B before (as with most things, nothing new under the sun and all that).

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Originally Posted by inudesu

"Gumbo" without okra is soup.

I think we've actually discussed this on BB&B before (as with most things, nothing new under the sun and all that).

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Okay, so what if the horse it dead? Has that stopped us before?

Okra is only meant to be fried....