Greetings from New Orleans my friends, neighbors and resident Goobers.
I'm here on a DOT project after two great weeks at home with my angel for Thanksgiving.
I do love the state of Louisiana but New Orleans is still a huuuuuge Crap Hole.
Louisiana hot sauce is the only condiment that I find necessary to use in the diet I have become accustomed to.
It is especially handy in one of my organic juice recipes.
But it also serves as a rescue condiment when the meal set before me is not of my own preference.
I'm of the opinion that if a meal is properly prepared, there will be no need to add on extra condiments.
A steak for instance.
A properly prepared steak needs no steak sauce.
Steak sauce is actually an insult to a well prepared cut of beef.
Hot sauce however, for me, is necessary gear for the road.
And I insist that it be Louisiana hot sauce because my taste buds can immediately detect the difference.
And if I'm in an eating establishment and I request hot sauce, God forbid if the server returns with Tabasco sauce.
Although the top of the line Tabasco sauce is also made in Louisiana, it is by no means the same as Louisiana brand hot sauce.
Some restaurants offer Cholula hot sauce.
But it's made in Mexico.
I don't eat or drink anything from Mexico...........period !
Then there's Texas Pete which is a total fake.
To begin with, it's made in North Carolina.
And me being a Texas boy, just the sight of a bottle of Texas Pete makes me want to round 'em all up and use 'em fer' target practice.
So I keep a bottle of good ol' 'Louisiana' on my shelf and in my truck at all times.
This is the final stage of our Louisiana project.
After Christmas I'll be headed to Austin to conduct some safety training exercises.
My boss (uncle) just submitted a bid that was requested for a TXDOT border bridge survey that will collect data at every single bridge that crosses the Rio grande into Texas.
We conducted this same type of survey in 2001, but I'm sure that this time it is related to the current caravan dilemma.
I hope everyone is enjoying the holiday season.
I wish you all a Merry Christmas and a prosperous New Year.
Wolf...although I do enjoy Tabasco, like you, I prefer Louisiana Hot Sauce.
Here's hoping you and yours enjoy the Christmas Holiday Season
Happy New Year to you also, fellow central Texan.
Wolf counselor wrote:
Greetings from New Orleans my friends, neighbors and resident Goobers.
I'm here on a DOT project after two great weeks at home with my angel for Thanksgiving.
I do love the state of Louisiana but New Orleans is still a huuuuuge Crap Hole.
Louisiana hot sauce is the only condiment that I find necessary to use in the diet I have become accustomed to.
It is especially handy in one of my organic juice recipes.
But it also serves as a rescue condiment when the meal set before me is not of my own preference.
I'm of the opinion that if a meal is properly prepared, there will be no need to add on extra condiments.
A steak for instance.
A properly prepared steak needs no steak sauce.
Steak sauce is actually an insult to a well prepared cut of beef.
Hot sauce however, for me, is necessary gear for the road.
And I insist that it be Louisiana hot sauce because my taste buds can immediately detect the difference.
And if I'm in an eating establishment and I request hot sauce, God forbid if the server returns with Tabasco sauce.
Although the top of the line Tabasco sauce is also made in Louisiana, it is by no means the same as Louisiana brand hot sauce.
Some restaurants offer Cholula hot sauce.
But it's made in Mexico.
I don't eat or drink anything from Mexico...........period !
Then there's Texas Pete which is a total fake.
To begin with, it's made in North Carolina.
And me being a Texas boy, just the sight of a bottle of Texas Pete makes me want to round 'em all up and use 'em fer' target practice.
So I keep a bottle of good ol' 'Louisiana' on my shelf and in my truck at all times.
This is the final stage of our Louisiana project.
After Christmas I'll be headed to Austin to conduct some safety training exercises.
My boss (uncle) just submitted a bid that was requested for a TXDOT border bridge survey that will collect data at every single bridge that crosses the Rio grande into Texas.
We conducted this same type of survey in 2001, but I'm sure that this time it is related to the current caravan dilemma.
I hope everyone is enjoying the holiday season.
I wish you all a Merry Christmas and a prosperous New Year.
Greetings from New Orleans my friends, neighbors a... (
show quote)
Well Wolf that is something we all seem to agree on. Louisiana hot Sauce is tops. I use it on Chicken, my second least favorite food, and on Turkey, the bottom of the edible food chain.
Wolf counselor wrote:
Greetings from New Orleans my friends, neighbors and resident Goobers.
I'm here on a DOT project after two great weeks at home with my angel for Thanksgiving.
I do love the state of Louisiana but New Orleans is still a huuuuuge Crap Hole.
Louisiana hot sauce is the only condiment that I find necessary to use in the diet I have become accustomed to.
It is especially handy in one of my organic juice recipes.
But it also serves as a rescue condiment when the meal set before me is not of my own preference.
I'm of the opinion that if a meal is properly prepared, there will be no need to add on extra condiments.
A steak for instance.
A properly prepared steak needs no steak sauce.
Steak sauce is actually an insult to a well prepared cut of beef.
Hot sauce however, for me, is necessary gear for the road.
And I insist that it be Louisiana hot sauce because my taste buds can immediately detect the difference.
And if I'm in an eating establishment and I request hot sauce, God forbid if the server returns with Tabasco sauce.
Although the top of the line Tabasco sauce is also made in Louisiana, it is by no means the same as Louisiana brand hot sauce.
Some restaurants offer Cholula hot sauce.
But it's made in Mexico.
I don't eat or drink anything from Mexico...........period !
Then there's Texas Pete which is a total fake.
To begin with, it's made in North Carolina.
And me being a Texas boy, just the sight of a bottle of Texas Pete makes me want to round 'em all up and use 'em fer' target practice.
So I keep a bottle of good ol' 'Louisiana' on my shelf and in my truck at all times.
This is the final stage of our Louisiana project.
After Christmas I'll be headed to Austin to conduct some safety training exercises.
My boss (uncle) just submitted a bid that was requested for a TXDOT border bridge survey that will collect data at every single bridge that crosses the Rio grande into Texas.
We conducted this same type of survey in 2001, but I'm sure that this time it is related to the current caravan dilemma.
I hope everyone is enjoying the holiday season.
I wish you all a Merry Christmas and a prosperous New Year.
Greetings from New Orleans my friends, neighbors a... (
show quote)
Thanks for the insight, this explains the empty bottles of that crap on the floor in every truck stop men’s room stall in Texas with a glory hole in the partition. Those poor drivers you service for pocket change must regret the bargain you offer after the burn kicks in. Bon Appitite Wolf gobbler, it appears that you earned it the hard way.
pafret wrote:
Well Wolf that is something we all seem to agree on. Louisiana hot Sauce is tops. I use it on Chicken, my second least favorite food, and on Turkey, the bottom of the edible food chain.
Well, that's enough of this agreement stuff, we are here to offer differing opinions. So, I used to love tabasco, but now it is cholula all the way.
Wolf counselor wrote:
Greetings from New Orleans my friends, neighbors and resident Goobers.
I'm here on a DOT project after two great weeks at home with my angel for Thanksgiving.
I do love the state of Louisiana but New Orleans is still a huuuuuge Crap Hole.
Louisiana hot sauce is the only condiment that I find necessary to use in the diet I have become accustomed to.
It is especially handy in one of my organic juice recipes.
But it also serves as a rescue condiment when the meal set before me is not of my own preference.
I'm of the opinion that if a meal is properly prepared, there will be no need to add on extra condiments.
A steak for instance.
A properly prepared steak needs no steak sauce.
Steak sauce is actually an insult to a well prepared cut of beef.
Hot sauce however, for me, is necessary gear for the road.
And I insist that it be Louisiana hot sauce because my taste buds can immediately detect the difference.
And if I'm in an eating establishment and I request hot sauce, God forbid if the server returns with Tabasco sauce.
Although the top of the line Tabasco sauce is also made in Louisiana, it is by no means the same as Louisiana brand hot sauce.
Some restaurants offer Cholula hot sauce.
But it's made in Mexico.
I don't eat or drink anything from Mexico...........period !
Then there's Texas Pete which is a total fake.
To begin with, it's made in North Carolina.
And me being a Texas boy, just the sight of a bottle of Texas Pete makes me want to round 'em all up and use 'em fer' target practice.
So I keep a bottle of good ol' 'Louisiana' on my shelf and in my truck at all times.
This is the final stage of our Louisiana project.
After Christmas I'll be headed to Austin to conduct some safety training exercises.
My boss (uncle) just submitted a bid that was requested for a TXDOT border bridge survey that will collect data at every single bridge that crosses the Rio grande into Texas.
We conducted this same type of survey in 2001, but I'm sure that this time it is related to the current caravan dilemma.
I hope everyone is enjoying the holiday season.
I wish you all a Merry Christmas and a prosperous New Year.
Greetings from New Orleans my friends, neighbors a... (
show quote)
Pace Picante Sauce (made in New York City): "Get a rope!"
pafret wrote:
Well Wolf that is something we all seem to agree on. Louisiana hot Sauce is tops. I use it on Chicken, my second least favorite food, and on Turkey, the bottom of the edible food chain.
It's pretty good on possum too! Try it sometime.
archie bunker wrote:
It's pretty good on possum too! Try it sometime.
I like the green tabasco on collards.
moldyoldy wrote:
I like the green tabasco on collards.
Either Tobasco or Louisiana Hot Sauce are great on all greens...collard, turnip, mustard, spinach or even kale.
slatten49 wrote:
Either Tobasco or Louisiana Hot Sauce are great on all greens...collard, turnip, mustard, spinach or even kale.
It you want to get serious, put some okra in those greens too.
moldyoldy wrote:
It you want to get serious, put some okra in those greens too.
I am always serious about my okra, regardless of how it is prepared. But, I especially like good fried okra
Fired green tomatoes, also...and the list could go on forever.
slatten49 wrote:
I am always serious about my okra, regardless of how it is prepared. But, I especially like good fried okra
Fired green tomatoes, also...and the list could go on forever.
We better stop before you start cooking.
I like Hot Sauce on what ever its on. Tabasco is my favorite--can't eat eggs without it.
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