-=> Quoting Dave Drum to Jim Weller <=-

 JW> People say good things about Cholula but I've never bought any. It's
 JW> priced at $6.99 for a small bottle here, about 5 times as much as
 JW> the brands I do buy. That's just bizarre!
 
 DD> A 12 oz jug of Cholula will set me back U$5.50 and a 5 oz (the size I
 DD> normally get) U$3.00. I knew transport to the far nether reaches of
 DD> humanity was expensive ..... but, Jeez!

Current freight rates from Edmonton to here are only 14 cents a pound.
 
I suspect that because it's well known to and well regarded by
foodies thanks to the internet that somebody in the supply chain
successfully increased the markup on it as it's perceived to be an
"exotic import".

It's the same logic that prices Budweiser and Coors above Molsons
and Labatt, and Corona even higher as it's one country further away.

A lot of people buy into that; I don't.

 DD> Might I recommend Trappey's Red Devil sauce

It's not available locally at any price. Happily I am content to
use either inexpensive Rooster sauce or Suraj brand dried Indian
cayennes on almost everything.

From the Loblaws Yellowknife site:  
Huy Fong Chili Garlic Sauce 460 ml $3.49ea$0.76/ 100ml
Huy Fong Sriracha Sauce 740 ml $4.99ea $0.70/ 100ml
Huy Fong Sambal Oelek 460 ml $3.49ea $0.76/ 100ml 
Suraj Chilli Powder/ Poudre de Piments de Cayenne 400 g  $3.29ea $0.82/ 100g
Suraj Crushed Chillies/ Piments de Cayenne broy‚s 200 g  $2.99ea $1.50/ 100g

potatoes 5:

Looking abroad for novel ways to prepare them ...  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Batata (Potato) Cutlets
 Categories: Indian, Potatoes, Chilies, Condiments, Nuts
      Yield: 4 Servings
 
  1 1/4 lb Old potatoes
      3 oz Unroasted shelled cashews
      2 tb Sunflower oil
    1/2 ts Black mustard seeds
    1/2 ts Cumin seeds
      1 md Onion; finely chopped
      2    Fresh green chillies; seeded
           -and chopped,
      2 lg Cloves garlic; peeled and
           -crushed
      1 ts Ground turmeric
    1/4 ts Chilli powder
      1 ts Salt
    1/2 oz Chopped fresh coriander
      1 tb Lime juice
      1 oz Plain flour
      1 md Egg; beaten
  3 1/2 oz Soft white breadcrumbs
           Oil for frying
 
  Boil the potatoes in their skins. Cool, peel and mash them.
  Lightly crush the cashews with a rolling pin. Heat the oil over a
  medium heat and add the mustard seeds. As soon as they begin to
  pop, add the cumin seeds and allow the seeds to crackle in the hot
  oil for a few seconds.
  
  Add the onions, green chillies and garlic. Stir and fry until the
  onions are a pale golden colour. Stir in the turmeric, chilli
  powder, salt and coriander leaves. Remove from the heat.
  
  Add the mashed potato, cashews and lime juice to the onion mixture
  and mix thoroughly. Divide the mixture into 8 equal-sized portions
  and shape into flat oval shaped cutlets. Dust each cutlet in
  flour, then dip in beaten egg and roll in breadcrumbs.
  
  Heat a little oil in a frying pan over a medium heat. You can also
  use an electric deep fat fryer if you wish. Fry the cutlets for
  about 5-7 minutes until golden brown and drain on absorbent paper.
  Serve with a crisp salad for a light lunch or supper or as a
  starter with brinjal pickle.
  
  Carlton Food Network http://www.cfn.co.uk/
  
MMMMM


Cheers

Jim


... It's just another cheap American corn beer

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