-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> I guess I'm not the only one who reads the commodity news ...
 JW> the shelves of Huy Fung sauces at Loblaws were stripped bare.

 SH> It was in all the news.   There's none to be found anywhere.

Huy Fung uses cayennes. I imagine that other brands will be in short
supply too soon, until the next harvest which is why I stocked up on
Franks this week.

 SH> Good thing I prefer my own creation. ;)

What's your recipe?

 SH> I've tried the extra hot and chili lime.... Honestly it's Franks so
 SH> if you like Franks it's okay.  I don't mind Frank's and will use it
 SH> when it's on the table

It's not my favourite; I find that it's so mild that by the time
you use enough to get the heat level you want the amount of salt
and vinegar is overpowering. But the price was right and Roslind
prefers milder sauces in small doses.

 
Cheers

Jim
 
... Thailand is serious about spice; their meekest dishes can kill you.

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