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  • If you're ever in the area be sure to visit the factory where it's made.  The tour is OK, but it's on this huge patch of land that's pretty much an open air zoo.
  • Goodby hot sauce pushing man!
  • I'll dab some on my sammy tonight. Rest in pieces, sir.
  • Well darn, I guess I'll have to make a bloody mary tonight in his honor.  Godspeed sir, your product has rescued countless diner breakfasts from flavorless mediocrity.
  • I absolutely abhor obituaries that don't specify the cause of death.
  • Fubegra: One of those rare commercials I actually like.


    I ate cold leftover pizza with Tabasco this morning so I'm getting a kick out your reply.

    RIP Mr. McIlhenny
  • logicalman: I absolutely abhor obituaries that don't specify the cause of death.


    Bleeding ulcers?

    /just a guess
    //loves hot sauce, even if it will kill me some day
  • Snotnose: If you're ever in the area be sure to visit the factory where it's made.  The tour is OK, but it's on this huge patch of land that's pretty much an open air zoo.


    You shouldn't make fun of southerners like that.  It's rude.
  • The statement...credited McIlhenny's leadership with introducing several new varieties of hot sauces sold under the Tabasco brand...


    My quality of life improved 1,000% when I discovered this:

    www.delish.comView Full Size


    RIP, hero-of-tastebuds man.
  • I prefer Crystal's and Louisiana. Louisiana works ridiculously well on a shrimp po-boy fully dressed.

    But yea, Tabasco is good in a pinch.
  • Mrbogey: I prefer Crystal's and Louisiana. Louisiana works ridiculously well on a shrimp po-boy fully dressed.

    But yea, Tabasco is good in a pinch.


    I mix Crystal Extra Hot with Tapatío to make sauce for chicken wings. If I've never heard of or tried a hot sauce, I'll grab it. If I like it, I keep it on hand. Crystal is one of several spicy condiments that I keep on hand. Tapatío was mostly a Los Angeles thing but is available pretty much everywhere now, I think. I grew up with that stuff so it holds a special place in my heart condiment refrigerator.
  • jaytkay: Fubegra: One of those rare commercials I actually like.

    I ate cold leftover pizza with Tabasco this morning so I'm getting a kick out your reply.

    RIP Mr. McIlhenny


    Heh.  I never used to put hot sauce on pizza until I lived in South Korea.  Which is a bit odd, I suppose, since most places in the USA offer red pepper to put on pizza to begin with, so it's not a stretch anyway.  But for whatever reason it never occurred to me until I saw what Koreans did to pizza.

    Of course, they also do insane things with pickles and sweet potatoes and pizza, but never mind that.
  • ciberido:Of course, they also do insane things with pickles and sweet potatoes and pizza, but never mind that.

    Go on...
  • Thunderboy: The statement...credited McIlhenny's leadership with introducing several new varieties of hot sauces sold under the Tabasco brand...

    My quality of life improved 1,000% when I discovered this:

    [www.delish.com image 500x500]

    RIP, hero-of-tastebuds man.


    THIS

    /will add some to the Quiona Veggie Enchiladas that I am making now
  • Real Women Drink Akvavit: I mix Crystal Extra Hot with Tapatío to make sauce for chicken wings. If I've never heard of or tried a hot sauce, I'll grab it. If I like it, I keep it on hand. Crystal is one of several spicy condiments that I keep on hand. Tapatío was mostly a Los Angeles thing but is available pretty much everywhere now, I think. I grew up with that stuff so it holds a special place in my heart condiment refrigerator.

    Tapatío

     wasn't hard to find in the South a decade ago.  It's not really new here.
  • When I was ready to ship out to boot camp in '83, my buddy Ken's dad told me to take a bottle in my shaving kit. I went in while they still issued Cs and the first incarnation of the MRE. That stuff saved the day more than once.

    RIP Mr. Mcilhenny
  • Touch of vinegar?  If it was just a touch it'd be grainy from all the peppers and salt.

    My favorite is the jalapeno green sauce, followed closely by the chipotle.  If you do go visit the factory.  I recommend buying their charcoal if they're still selling it.  They chop up the barrels they use to cure the sauce.  It made some good ribs, but then maybe it was more cook than coals.
  • Mr. McIlhenny, your sauce has been a companion to me since I was six years old, it has helped me through some bad meals and made some good meals better.

    Thank you
  • Real Women Drink Akvavit: logicalman: I absolutely abhor obituaries that don't specify the cause of death.

    Bleeding ulcers?

    /just a guess
    //loves hot sauce, even if it will kill me some day


    Heart attack, according to WWL.com. It's pretty common in south Louisiana. My dad's cardiologist told us that Cajuns have an elevated risk due to some genetic factor, plus we eat a lot of fried crap. Oh, and he has a new cardiologist now, the old one died of heart disease. Oy.
  • JonZoidberg: Touch of vinegar?  If it was just a touch it'd be grainy from all the peppers and salt.

    My favorite is the jalapeno green sauce, followed closely by the chipotle.  If you do go visit the factory.  I recommend buying their charcoal if they're still selling it.  They chop up the barrels they use to cure the sauce.  It made some good ribs, but then maybe it was more cook than coals.


    +1 on the green stuff. It doesn't give my 40 year old body heartburn like the original does now. The tour is awesome, the smell of vinegar reminds me of a darkroom, and a guy I went to high school with is the Avery Island historian.
  • I love spice, but I can't stand Tabasco.  To me, it just tastes like drinking a mouthful of vinegar.

    Unfortunately, it's been my experience that that seems to be the status quo for hot sauces available in the US.
  • Mrbogey: I prefer Crystal's and Louisiana. Louisiana works ridiculously well on a shrimp po-boy fully dressed.

    But yea, Tabasco is good in a pinch.


    I prefer Texas Pete to Crystal or Louisiana, but I consider it a different type of sauce than Tabasco.  Tabasco has an almost fermented note to it that the others don't have, and it's thinner so it's better for mixed drinks.

    As far as the other flavors of Tabasco go I'm a big fan of the garlic one.
  • did i miss the part where it tells what the cause of death was ?
  • Towermonkey: JonZoidberg: Touch of vinegar?  If it was just a touch it'd be grainy from all the peppers and salt.

    My favorite is the jalapeno green sauce, followed closely by the chipotle.  If you do go visit the factory.  I recommend buying their charcoal if they're still selling it.  They chop up the barrels they use to cure the sauce.  It made some good ribs, but then maybe it was more cook than coals.

    +1 on the green stuff. It doesn't give my 40 year old body heartburn like the original does now. The tour is awesome, the smell of vinegar reminds me of a darkroom, and a guy I went to high school with is the Avery Island historian.


    What amazed me the most is how they make the stuff.  The peppers macerate in the salt for 3 years or so, then steep and cook in vinegar for a month before bottling.  I wonder how long it took to discover all those optimal timeframes.  I couldn't stand waiting 6 weeks after brewing my first batch of beer to see if it was going to be any good.  I guess I'll never go into the scotch business.
  • The death of a stranger usually doesn't upset me at all, the death of a rich stranger even less.

    But this man and his ancestors were true American heroes, and Tabasco sauce has had a major impact on my life, it was my first introduction to all things capsaicin, my beginning down the road to being the chili head I am today.

    People make fun of me for still enjoying the "wimpy stuff", complain that it's "too vinegary", and it's so mild that you can just about drink it, but it's got a unique flavor that doesn't exist in any other sauce, and that flavor is an absolute essential in many things I cook.  I have no idea how many gallons I've had over the years, but it's not a small number.  And I'm having red beans and rice right now, of course it's in there.

    So yes, Mr. McIlhenny, thanks for the sauce.  I hope you had a good life.
  • I carry packets of original Tabasco in my purse at all times. The chipotle flavor is what our family uses like ketchup.

    I took the tour at Avery Island many years ago. Happened to be there when the fields were covered in bright red peppers. Just beautiful.
  • ciberido: Real Women Drink Akvavit: I mix Crystal Extra Hot with Tapatío to make sauce for chicken wings. If I've never heard of or tried a hot sauce, I'll grab it. If I like it, I keep it on hand. Crystal is one of several spicy condiments that I keep on hand. Tapatío was mostly a Los Angeles thing but is available pretty much everywhere now, I think. I grew up with that stuff so it holds a special place in my heart condiment refrigerator.

    Tapatío wasn't hard to find in the South a decade ago.  It's not really new here.


    My mom used to send a couple of bottles with my Sis and I when we where wee little things and would get shipped off to Norway to visit the family. A couple of my cousins loved the stuff. Now you can even get it there, I hear. It doesn't surprise me it's been in the South for a while now, all things considered. (especially since it is AWESOME on fried chicken)

    Towermonkey: Real Women Drink Akvavit: logicalman: I absolutely abhor obituaries that don't specify the cause of death.

    Bleeding ulcers?

    /just a guess
    //loves hot sauce, even if it will kill me some day

    Heart attack, according to WWL.com. It's pretty common in south Louisiana. My dad's cardiologist told us that Cajuns have an elevated risk due to some genetic factor, plus we eat a lot of fried crap. Oh, and he has a new cardiologist now, the old one died of heart disease. Oy.


    That's too bad. It's also concerning as I eat a lot of fried stuff, too. Didn't keep me from giggling about your dad's old cardiologist (RIP), which I'm sure earned me a ticket straight to the fiery depths of Tartarus and a soak in a flaming hot sauce lake.

    We should probably both lay off the fried stuff. Right after okra and green tomato season is past us.

    /I would not be surprised if my 60-something year old mother outlived me. She eats a lot of fish, but not if it's fried
  • the garlic one is my go to but surprisingly hard to find here in south florida at a grocery store. i like other sauces but the garlic and tabasco red are my two faves.
  • Real Women Drink Akvavit: ciberido: Real Women Drink Akvavit: I mix Crystal Extra Hot with Tapatío to make sauce for chicken wings. If I've never heard of or tried a hot sauce, I'll grab it. If I like it, I keep it on hand. Crystal is one of several spicy condiments that I keep on hand. Tapatío was mostly a Los Angeles thing but is available pretty much everywhere now, I think. I grew up with that stuff so it holds a special place in my heart condiment refrigerator.

    Tapatío wasn't hard to find in the South a decade ago.  It's not really new here.

    My mom used to send a couple of bottles with my Sis and I when we where wee little things and would get shipped off to Norway to visit the family. A couple of my cousins loved the stuff. Now you can even get it there, I hear. It doesn't surprise me it's been in the South for a while now, all things considered. (especially since it is AWESOME on fried chicken)

    Towermonkey: Real Women Drink Akvavit: logicalman: I absolutely abhor obituaries that don't specify the cause of death.

    Bleeding ulcers?

    /just a guess
    //loves hot sauce, even if it will kill me some day

    Heart attack, according to WWL.com. It's pretty common in south Louisiana. My dad's cardiologist told us that Cajuns have an elevated risk due to some genetic factor, plus we eat a lot of fried crap. Oh, and he has a new cardiologist now, the old one died of heart disease. Oy.

    That's too bad. It's also concerning as I eat a lot of fried stuff, too. Didn't keep me from giggling about your dad's old cardiologist (RIP), which I'm sure earned me a ticket straight to the fiery depths of Tartarus and a soak in a flaming hot sauce lake.

    We should probably both lay off the fried stuff. Right after okra and green tomato season is past us.

    /I would not be surprised if my 60-something year old mother outlived me. She eats a lot of fish, but not if it's fried


    I flat out laughed when Mom told me the cardiologist died. Both sides of my family have heart issues, so I watch my diet but I don't go overboard with it. Last year's checkup was fine, so my doc said stick with what works. I do like me some bacon, and my better half makes killer pan fried chicken.
  • Garlic for pizza and either the regular or a mix of chipotle and habenaro for everything else.

    I keep the jalapeno and the hot and sweet (called Asian around here) around for when I'm feeling silly.

    I think I'll make a cocktail of them all to drink a toast to the man.

    /And I with people would stop buying the knockoff brand gift packs. They're all filled with artificial color and flavors and taste like donkey sweat.
  • Thanks and RIP Mr. Pepper Sauce Guy. Your little bottles of Tabasco sauce make many MREs edible.
  • So many variations for a Bloody Mary, so little vodka.
  • The Shatner Incident: Thanks and RIP Mr. Pepper Sauce Guy. Your little bottles of Tabasco sauce make many MREs edible.


    Amen, brother. I didn't serve in the desert, but my baby brother did. We sent him many of the minis and a few big bottles. And baby wipes. Lots of baby wipes.
  • Mostly a Tabasco man, but when I need to cauterize a bleeding hemorrhoid I use this stuff.

    secure.sunrisegrocery.comView Full Size
  • My sauce cabinet consists of Tobasco Regular/Chipotle, Sriracha, Franks Red Hot, and Valentina. I love the flavors. My love of heat is secondary.
    RIP, bub. You did good things for the company, and cheers for the wee little bottles in packaged meals and MRE's.
  • Tobasco has always been a staple for me.  I preferred Tenessee Sunshine and Louisiana Sunshine from TryMe but they are kinda hard to find (if made anymore) and I can always rely on the availability and consistentcy of any Tobasco product.

    /RIP
  • A touch of vinegar? Really? It's damn near straight up.
  • Thunderboy: The statement...credited McIlhenny's leadership with introducing several new varieties of hot sauces sold under the Tabasco brand...

    My quality of life improved 1,000% when I discovered this:

    [www.delish.com image 500x500]

    RIP, hero-of-tastebuds man.


    Their finest product.  Not the hottest, but the most flavorful.
  • Fubegra: One of those rare commercials I actually like.


    I agree, but what annoys me about that commercial is how he puts hot sauce on his food for every bite. I'm of the mindset of 'cover it all at once and eat'. If you put too much on (blasphemy!), drip it onto the next piece. But then again, we need to show the product.

    /Louisiana man
    //Tabasco is a close second.
    ///Sriracha is in a different category
  • For all you people talking about "Bloody Mary's". Next time you get a chance, try a Cesear. 100 x the taste in the same style of drink.

    /unless you don't like flavour I guess.
  • Fubegra: One of those rare commercials I actually like.


    THIS. One of the best commercials ever.
  • Ew. I never liked Tabasco. Certainly would never splash it on pizza like that disgusting commercial. I'm just not a fan of hot sauces in general, though.
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