MSGID: 1:229/452 4A398231
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Tabasco’s popularity remains a mystery.

 JW> Probably because in many places it was the first one and for many
 JW> years the only one.

And the US gummint packs it in their MRE rations.

I noted at the time I read their list (but did not comment on it) that
Trappey's hot sauce (form New Iberia, LA) made right next door to Tabasco
didn't get a mention. It's one of the oldest hot sauce brands in the U.S.

And one I prefer over Tabasco which is sour and bitter.

 JW> ... Tabasco has a vinegar cover for the lackluster underlying
 JW> chile-ness.

It's hot enough but the vinegar is *very* forward. For an all-around,
general purpose sauce I prefer Cholula.

There was another "best of" list I was thinking of until I read it over.

"We Tasted 9 Canned Chilis, and This Is the Best One!"

Spelling aside they know NOTHING about chilli. Their top pick was ...
"Campbell's Chunky Chili with Beans Microwaveable Bowl"

Others considered were: Hormel Turkey Chili with Beans (#2)
Amy's Organic Black Bean Chili #3 (no meat)
Wolf Brand Chili With Beans #4
Hormel Chili with Beans #5
Amy's Organic Medium Chili #6 (no meat)
Hormel Vegetarian Chili with Beans #7 (cardboard-like aftertaste)
Modern Table Bean Chili Snack Cup #8 (no meat)
Engine 2 Plant-Strong Organic Firehouse Chili #9 (last place)

Of course they missed trying Chilli Man, Ray's Chilli, Scully's, Stagg,
Taylor's and even Steak n' Shake (canned).

So Eat This, Not That's credibility with me (already low) plummeted
precipitously.

People named Annie *can* make good chilli ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nevada Annie's Champion Chilli
 Categories: Beef, Vegetables, Stews, Chilies, Beer
      Yield: 24 Servings
 
      3 md Onions
      2 md Bell peppers
      2 lg Ribs celery
      2 cl Garlic
      1    Jalapeno; diced
      8 lb Ground chuck
      7 oz Can chopped green chilies
     28 oz Can stewed tomatoes
     15 oz Can tomato sauce
      6 oz Can tomato paste
      6 oz Gebhardt chilli spice mix
      2 tb Cumin
           Tabasco
     12 oz Beer; divided use
     12 oz Mineral water
      3    Bay leaves
           Garlic, salt, pepper
 
  Dice and saute the first five ingredients. Add the meat
  and brown it. Add the remaining ingredients, including
  half the beer (Annie sez to drink the remainder!).
  
  Add water just to cover the top of the mixture. Cook
  about 3 hours on low heat, stirring often.
  
  Recipe by: Laverne Harris, 1978 ICS World Chilli Champion
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Hope is tomorrow's veneer over today's dissapointment." -- Evan Esar

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