Official Luthiers Forum!

http://www.tabasco.com/images/content/specialoffers_famoflav s_1.gif

Print your own coupon. I was shopping today and got mine out, only to find it expired April 1. Fooled me. Printed out another a while ago, it expires May 20, so they are good for only six weeks or so.

I want to try the aged smoked jalapeno chipotle. Chipotle is defined: smoked jalapeon chile pepper. It seems every pepper is a chile pepper, even chile peppers which are light green and have absolutely no heat are called chile peppers.

Okay, and if you like hot pepper sauce, you might like this four year old playing this song on YouTube, a bit Cajun.

http://www.youtube.com/watch?v=LQPEsa5e7K0

http://www.youtube.com/watch?v=LQPEsa5e7K0

Havin' a good time on the bayou....

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http://www.dickeyguitars.com

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http://www.dickeyguitars.com

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http://www.dickeyguitars.com

ahhhhh!

edit me not.

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http://www.dickeyguitars.com

Bruce, maybe you need to lay off the sauce for awhile.

I'm enjoying what you brought to my house.

Ron

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OLD MAN formerly (and formally) known as:

Ron Wisdom

Somewhere in the middle of Arkansas......

I got the green stuff! It's not bad!

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Billy Dean Thomas
Covina, CA

"Multi famam, conscientiam, pauci verentur."
(Many fear their reputation, few their conscience)

I'm trying a bottle of the Chipotle today now that I have my coupon from Tabasco.com.

Something is really appealing about pecan smoked peppers aged and made into a pepper sauce. MMMM mmmm.

Ron, yeah, that was pretty good stuff. I have a quart of that left, but have a new mash going since yesterday. It should come off in about seven days, changing from bright green to avacado green through salt fermentation. Then mix with vinegar which floats the jalapeno mash and stops the fermentation process.

Learned this on the web.

Last time I covered the half gallon jar with a napkin and rubber band so it could breathe. This time I put a latex glove over the wide mouth jug. Yesterday it was laying over limp. This morning all fingers of the latex glove are waving and erect. Pretty cool way to let it breathe. I notice this part of the forum doesn't have picture upload feature enabled. sorry no pic, but it's funny.

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http://www.dickeyguitars.com

I think chipotle literally translates to "smoked pepper(s)". Jalapenos are the most common, but I've also had Chipotle Serrano and Chipotle Habanero.

You can find 'em in dried and powdered form (fantastic on popcorn), rehydrated with an adobo sauce (my favorite), and in various sauces and salsa. Pace makes a surprisingly good Chipotle Chunky Salsa. I didn't care too much for the Tabasco Chipotle sauce, but I've never been a big fan of the Tabasco flavor and all of their sauces seem to have that same flavor at the foundation.

Here's a photo of my favorite chipotle product in my cupboard:



If you're bored, you can click on that photo to load the full photo that I cropped that from to see my pepper cupboard. Salsas are in the 'fridge. Yes, I'm a Chile-Head.

I like the green Billy, it's different and delicious not hot at all, but very good for a flavor burst on simple foods......

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http://www.dickeyguitars.com

That's quite a collection!! You and Bruce might need to get together.

Ron

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OLD MAN formerly (and formally) known as:

Ron Wisdom

Somewhere in the middle of Arkansas......

Yep, green is great splashed all over eggs or on cheese and crackers yummm. Wish I could get a hold of the smoked hot stuff Bruce mentioned above, sounds great but they don't have it over here

Cheers

Kim

Scott, If you are a guitarmaker and a chile-head, then we should collaborate. Nice cache you have there.

You know you are becoming addicted when you eat most everything but dessert with hot sauce or peppers of some variety.

Saturday, I stopped by my nephew's scout pinewood derby. The race little cars with wheels they crafted with their dad or other adult. When I left about four pm and having not eaten lunch I ordered a burger at the local restaraunt.

Three miles up the road is the Subiaco Abbey and Academy. The monks there make a hot sauce called Monk Sauce. Yep, habanero is a main ingredient. Two drops for two bites is all I could handle. For the rest of the burger I turned to Lousiana and Tabasco. But the habanero lingered.... I wish I'd gone ahead and bought a bottle. So I'm still a chicken chile-head.

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Bruce, I'm not a builder - I'm just a fan of the guitar and love seeing what you guys create. I'll have my first Fay guitar in a couple of weeks (the Cedar/Walnut one on his site)!

I know what you mean about having peppers with everything you eat. If it's not cooked in with the meal, I'll sprikle it on afterwards. I actually keep a stash of powdered pepper at both the office and my parents house!

There are plenty of spicy desserts! I had a slice of Habanero cheesecake last month. I was rather skeptical before tasting it, as I'm not a big fan of the habanero flavor that's buried under all that heat. It was actually pretty decent, tho! Those same monks also make a peanut brittle.

I'm a Marie Sharp fan.


Dr. Chili Pepper


Ron

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OLD MAN formerly (and formally) known as:

Ron Wisdom

Somewhere in the middle of Arkansas......

[QUOTE=Bruce Dickey]You know you are becoming addicted when you eat most everything but dessert with hot sauce or peppers of some variety.[/IMG][/QUOTE]

Guilty as charged.

Man, I eat hot sauce on everything. I am surprised that you have not tried the Chipolte Tabasco yet, that has been here for a long time. I like it, it is ok. I love chipolte based hot sauces, there are a lot that are better than the Tabasco brand. (but their original is still my favorite "utility" hot sauce.)

My favorite is a sauce called "Ring of Fire". It is a habanaro based sauce but without that classic hab flavor. It is really good. Hot, but not obsenely so.

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Brock Poling
Columbus, Ohio
http://www.polingguitars.com

Okay, I just tried Tabasco Chipotle for the first time. Not too hot, but very warm, the pecan smoked red jalapenos make a nice sauce. Very impressed.

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http://www.dickeyguitars.com