Secrets of the City

When both people in Minnesota who don’t think that jalapenos are “a litle too hot, donchaknow” got salmonella, it simplified the detective work.

Ryan, For the win.

I go for the Anaheim peppers because they’re not as spicy.

It’s pretty much a staple around the world: People in the southern part of a country like the food spicy. People in the northern part favor less spicy food. It’s not just a Minnesota/U.S. thing. It goes on elsewhere

That’s why I don’t eat lutefisk from Kristiansand. Too much Tabasco.

If you buy Tabasco sauce, you’re paying for the marketing.

Crystal Hot Sauce is the original stuff, at maybe half the price

Well, if you want to get serious, there is only one hot sauce for this Shreveport boy.

Crystal is about sweeter and, in my opinion, better. Both are from Lousiana.

So are Tabasco and Frank’s.

Only at MNSpeak can a salmonella mystery solved become a thread about your favorite hot sauce.

I like plain old Ortega mild taco sauce.

Do you know who else liked mild taco sauce? HITLER!

It makes sense. I tried to put a thread out earlier about the fact that the Salmonella strain is called: Salmonella Saintpaul….

I figured it was named after Saint Paul because it sucks…

Strangely, the national media is insisting on calling it Salmonella Minneapolis.

LOL

I’m hearing from my contemporaries that this is jeopardizing the RNC.

People in the southern part of a country like the food spicy. People in the northern part favor less spicy food.

only true in the northern hemisphere.

btw, tobasco and crystal are mere child’s play. this is the only hot sauce that matters. FEAR THE COCK!

I like the thin vinegar-iness of Tobasco Sauce. Also, their green chili sauce is the tits on nachos.

‘Team Diarrhea’ helped state crack salmonella case.

Last night’s dinner featured siracha sauce.

What restaurant was it?

The first time I reached for the Siracha, at an outdoor BBQ event, the West Indies woman running the joint reached over and gently grabbed my arm, saying, “No, honey, that’s not for you…”

I tried some later and realized she was right. Was not ready for the Rooster Sauce.

I’m now moved out of the vinegar-based Lousiana sauces and going for the thicker heat of the Mexican hot sauces. Siracha? Maybe it’s time to try it again…

Hoy Fong, the company that manufactures the Sriracha Rooster Sauce, needs to do a better job @ merchandising. they have a cult-like following and could make a killing with t-shirts and hats.

They all taste the same to me for the most part.

I buy Crystal because it’s cheap. A little bottle for 79 cents lasts a long time.

Here’s my current hot sauce of choice: Cholula, best known for its distinctive wooden top.

I like that stuff on my eggs. Mmmm.

I’m with G_Rote and the rooster — although I buy the garlic/chili paste they make. It adds a touch of zest to lots of things. Anaheim peppers are hot? I always thought you had to get to jalapeno level before they started to get hot.

Me too, kuris. When I stop by the Neighborhood Cafe for breakfast, they pull a bottle off the shelf, knowing I will request it.

Amyone wanting to sample hot sauces from many lands might try a visit to the little Selby Ave. eatery near O’Gara’s in Saint Paul. They have a corner shelf on the counter filled with hot sauces — pick your poison wisely!

As to fresh jalepenos, I wonder if Little T’s will be omitting them from the chicken nachos, which would be a bummer…love fresh jalapenos.

I’m growing a bunch of different peppers in my garden this year.

Anahiems, Seranos, Jalapenos, Habaneros, Thai Peppers (the weird ones that grow straight up out of the top of the plant) and some unnamed pepper from the farmers market that looks a tad like a serano.

I make this hot sauce that is just carrots, onions, 8 or so habaneros and some vinegar. It’s a standard mexican sauce that I have see made on TV before.

take your hate up with the CDC, yo

doug…I have a jar of the garlic chili paste at home as well. use it in everything, more so than I do with the puree’d sauce.