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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Friday, August 30, 2002

Tried out a bottle of Cholula hot sauce today. It's got that cute wooden cap and, I'm told, it's favored in local Mexican eateries. I like a bag of pork rinds to test out a hot sauce and my buddies at work were willing to participate. Adjectives cast about included "vinegary", "sweet", and "lingering". No hot sauce snobs there, in fact the longtime favorite is Louisiana Hot Sauce - which also happens to be one of the cheapest! Tabasco is a favorite too - though they've muddied the water by extending the brand to include some variations that some folks might like - like their "wimpy" (the work consensus) habanero - and some folks might not. Like many foods with a masculine mystique, talk of hot sauces usually turns into a pissing contest, especially when accompanied with a few beers. It's just a condiment. But, a very tasty condiment. Pork rinds, with no in-your-face textures or flavors, are a nearly perfect vehicle for a test drive. Maybe that habanero flavor "new coke" Tabasco is great on a grilled duck breast or any of the many recipes thoughtfully provided, but when you see "habanero" you expect more pain. Anyway, a pork rind is either crunchy or stale, but it shouldn't have any tooth-threatening qualities. Don't want that kind of pain. And it's silly to buy them coated with that reddish dried-up powder on them that gets promoted as "hot sauce flavored" or some ugly permutation of that. Next thing you know, they'll try to foist off a sour cream and chive coating, or sharp cheddar arugula, God knows what, once their foot gets in the door. But I'm not a purist. Just plain and crunchy is fine. And cheap...like those made by Smithfield Farms. Time to go now...out for a couple of beers and some fine reasonable dicussions about hot sauce. 5:46:57 PM    comment []

The "olive bread...or something" wasn't much of a hit. Too bad, it was a bit of work timing two batches of dough to bake one right after the other. About half was left over. I took it to the bar They put it in their tortilla chip warmer and I hoped someone would like it enough to buy me a beer. No one did. Bummer. But the rest of it got scarfed up, so I didn't have to bring any back home. This weekend I plan to smoke cook a lamb sirloin that I picked up a couple of days ago. Decided to buy an MSI K7T Turbo2 motherboard for my leftover PC133 memory. May use the 1200 Athlon processor in it or bump it up to a 2100 XP for about $133 more (The board is about $70). More prudent would be using the processor in that board that's already "in there" and selling the K7T PRO-R after putting its 512MB in the P4 2.2GHz system. That's what I think I'll do. Don't need another fast system, but bumping the memory up in both would be nice. 5:11:37 AM    comment []