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Hot sauce - What do you have in the house
Been a single hot sauce man for the past 20 years, Tobasco. But I was running out so I went and got a few different bottles from the grocery. They were all so much cheaper. I got Texas Pete, Crystal, El Tapatio (sp?) and Tobasco. I ended up doing my version of the Test Kitchen and I got to say none could really hold a candle to Tobasco for me.
Are there hot sauces out there that I should try? I looking for one generally available? I know there are hundreds of boutique hot sauces.
I am Tabasco (1st) & Crystal man. I haven't found a boutique sauce that comes close. Look at the ingredients of Tabasco & Crystal: red peppers (tabasco & cayenne respectively, vinegar & salt. That's hard to improve on. So many sauces tout their heat level, but there's no flavor there. Can't beat the classics.
re: rfneid
Gotta second Crystal's. Simple and great. Amazing in a wing sauce.
re: linguafood
i agree with yours. i love chili pastes rather then 'hot sauces' technically... and the vinegar in tabasco is a bit too much sometimes.
re: ajs228
I have been hooked on Melinda's habenero sauce for years. I like it because it is not over garlic'd, and the acid is lime juice not vinegar. It can be hard to find locally and when I see I will buy a dozen bottles at a time. It is from Costa Rica
re: jscott65
Not that hard to find, I've bought it at various Shaw's and Whole Foods. I go through a lot of their XXX, it's my basic house sauce, and always keep a bottle of XXXX Reserve on hand for when I need extra oomph.
I also keep Tabasco on hand for wimpy guests and certain recipes that need that vinegar kick, and El Yucateco Green for visual variety. Try alternating stripes of Melinda's and Yucateco Green on a burrito!
re: jscott65
I found that Melinda's is an excellent substitution for Marie Sharp's (Belize) carrot-based habanero sauce. I was highly skeptical at first and regarded the product as some lame knock-off (only because I was across the border where there was no Marie Sharp's) but have since reformed my opinion. I see it frequently in grocery stores (I'm in Portland).
I also like Tapatio (for mexican food/egg tacos), Crystal if I have collard greens to season, and Sriracha for pho.
re: TimeMachine
I like Melinda's a lot more than Marie Sharp's because it doesn't have nearly as strong a carrot flavor. The Melinda's 4X and Red Savina are my favorites.
re: ajs228
Second Cholula. Also like Durkee's (or "Frank's) Hot Sauce. For a little sweet-hot, I like Tiger Sauce, too. Have also sriracha and mango hot sauce (from the Indian store). Oh, and the green Tabasco.
I like that habanero sauce you get at the Mexican grocery--the stuff that's a shade of green not found in nature. A little goes a long way. We have a bottle of Tabasco in the refrigerator that comes out for things from time to time. And then there's the aforementioned "crack" condiment, Sriracha.
re: revsharkie
If it's a habanero sauce, that green stuff would be Yucateco XXX.
re: aynrandgirl
Actually, I think the XXX is a pale brown. There's a few different grades available according to their site. But the Red and Green are the two that's most commonly found. The XXX is a little harder to find. Heat level goes from Red to Green to brown XXX.
I tend to like the green for chicken and the red for beef or chicken. The XXX is for things like pizza or hot wings when I want that serious punch of heat and flavor.
re: Eat_Nopal
Yup. A gross color but best flavor.
Pico Pica!
Not Vinegar base, but a smooth, tasty, and HOT sauce.
Only on the West Coast though.
Being another hot sauce junkie, I usually have several on the go at home. Tabasco and Frank's of course, and the beloved Sriracha both the chili style and the smooth type. I have a great Habanero one right now called "Fear Itself". If you are a Tabasco lover, why not try the habanero kind, with mango extracts in it - it's killer :)
I've had an awesome collection over the years, mainly due to the fact that when I travel, I love to find a great little hot sauce to take home as a souvenir, and my family and friends will often have one in my Christmas stocking or as a gift brougnt back from their own travels. I can recall receiving some wicked sauces from both Guayabita and Barbados as gifts :)
I'm not a hot sauce person, but my mother's home health aide uses it on just about everything she eats. She's Jamaican and swears by Grace's, which is available in some small stores and some supermarkets here in NY. Don't know if what she likes about it is the extreme heat, or she can actually taste flavor while burning her guts out. She'll "settle" for Tabasco if there's no Grace's around.
re: Shayna Madel
I've had Grace's. It is pretty tasty -- and hot!
re: Shayna Madel
Oh man, I randomly found a bottle of Grace's in my fridge one day and began using it on my Popeye's chicken. That stuff was intense! Soon, I couldn't eat my chicken without adding this amazing sauce. Once I ran out, I resorted to Tabasco, and compared to Grace's, it's like lemon juice. Can't wait to get my hands on another bottle of Grace's but I just can't figure out where they sell it, or who bought it in the first place.
re: Shayna Madel
Grace's is the best! Luckily, there are enough Jamaicans living in Toronto that most groceries stock it. I can't even eat fried chicken without it.
Too many to count - haha. My husband is the chili head - he has shiracha, tabasco original and hab, and barons west indian hot sauce http://www.amazon.com/Baron-West-Indi....
I have the following hot sauces in my fridge:
Melindas XXX, & XXXX
Crystal Hot sauce
Tobasco habanero
El Yucateco Green
El Yucateco Red
Tortuga Hell Fire Sauce
Pain is Good Jamican style hot sauce batch # 114
I also collect hot sauces, if I see one I dont have, I buy 2 bottles, one for tasting, one for the collection.
re: swsidejim
Have you tried Melinda's Red Savina? I'd say it's about on par with 4X heatwise, maybe a little hotter, and has a very nice flavor. No carrot flavor mucking up the taste of the pepper.
re: aynrandgirl
I have not tried it yet, but upon your recommendation I will grab a couple of bottles when I see it.
re: swsidejim
One of my favorites, it goes so quick, I sometimes have to "steal" the bottle in my collection, and then replace it at a later date. At least it keeps a fresh one on the shelf
re: swsidejim
love that pain is good jamaican style!
re: hotteacher1976
me too, the Costco gallon o'Franks
re: vvvindaloo
i mix harrissa into my hummus for a good kick.I also use it in soups.Best harissa i have bought instead of made is actually tunisian made(harissa du cap bon)Try it you'll like it!
re: travlnmike
harissa in hummus rocks.
I love Frank's, and I tend to eat it on everything. Turkey sandwiches, fried fish, scrambled eggs. I mix it with melted butter and dip boiled shrimp into it, it's much better than cocktail sauce. I have even been tempted to sprinkle it on top of vanilla ice cream.
Besides Franks I like to keep a bottle of the California Pepper Plant. Unfortunately I could only find in California (surprisingly enough). Don't know where you're located. Not too hot, but a nice taste to it.
Tabasco is absolute garbage, the worst hot sauce I've ever tasted... don't understand what anybody would like about it. In my pantry:
Sriracha (Japonica Chiles)... for an outrageous garlicky, asian pizazz
Cholula (Piquin Chiles)... for potato chips & other starchy foods
El Yucateco XXXtra Hot Sauce (Habaneros)... to liven up fruit based sauces, American stds
La Guacamaya (Cora Chiles)... THE sauce for seafood... ceviches, cocktails etc.,
Salsa Huichola (Wild Nayar Chiles).... great for soups & stews
re: Eat_Nopal
Tabasco: Superb, vinegary flavor. Maybe it's a Southern thing. I do like Sriracha in my pho.
re: rfneid
I also always end up coming back to Tabasco because none of the other hot sauces I've tried have that vinegar kick. Inevitably, I'll try out other hot sauces because I've been seduced by the "rarer sauces are better than generic/widely available sauces" school of thought, but I'm always disappointed when I stray from Tabasco.
re: Humbucker
That is exactly why I don't like it.... its all vinegar and no real flavor depth. Its a one note flavor... its sour, and to get enough spice out of it... I have to use so much the vinegar makes my spine crawl.
re: Eat_Nopal
Eat Nopal, why do you like the La Guacamaya for seafoods? (I always enjoy your explanations!) You find your selections readily in what stores? (I know Cholula and Sriracha -- but the others -- mexican? central american? stores).
ps what do the names translate into, and could you describe the chiles mentioned, pretty please?
re: alkapal
El Yucateco is from Merida, Yucatan
La Guacamaya is from Mazatlan, the chiles used are from the tropics... and just seem to have the right terroir for ceviche & so forth.. the sauce has a tamarind pulpyness... it has a natural sweetness but no added sugar... and good heat... it just seems to lift the sweetness of the seafood & helps the herbs & onions just pop out... overall heightening the entire ceviche experience. Its even delicate enough to use in a Veracruz style cocktail of Crab & Coconut.
The Cora Chile (no translation to English) comes from the tropical, coastal forests of Nayarit: http://www.tequilita.vozdelapoesia.ne...
A picture of a Guacamaya: http://es.cityparrots.org/wp-content/...
Salsa Huichola refers to the Huichol tribe that inhabits parts of Nayarit, Jalisco, Zacatecas & San Luis Potosi... they are famous for their "psychedelic" art style & their annual Peyote pilgrammages (which probably fuels their artistic creativity):
The Nayar chile is native to the Nayar mountains and quite rare. The sauce is specially crafted to be used in Pozoles & other stews... its got a nice balance of chile to vinegar... it has a nice flavor but isn't too intrusive.
I buy all of these at my local Mexican market (Lola's Market in Santa Rosa, CA)
re: Eat_Nopal
Eat Nopal, you are ---- "simply the best!" (I'd sing it if I could!)
Thank you for the informative insights -- and the neat links. The Huichol art is quite beautiful.
As many sauces as I have, I am going out to the Mexican market with your list!
re: Eat_Nopal
Very cool discourse and links. Thanks.
re: Eat_Nopal
If you don't like vinegar, then you won't like Tabasco. But then again, if you don't like fenugreek, you won't like chaimen (Armenian hot sauce). That doesn't make either of them garbage. They're just part of a different cuisine.
Tabasco is southern (US) food, and it isn't the most vinegar-intensive of the southern hot sauces. In addition to Tabasco and Crystal, my fridge has a cruet of pepper sauce, which is just vinegar infused with green tabasco peppers, and is delicious shaken over leafy greens. There's also some Bufalo chipotle, Tapatio, El Pato, Cholula, El Yucateco green habanero, harissa, sambal oelek, and the screaming rooster--tuong ot sriracha!
re: alanbarnes
ooooo, where can we find chaimen (Armenian hot sauce) in U.S.?
re: alkapal
Don't know if it's available commercially, but it's a snap to make at home in the blender:
I like to make it a few days ahead of time so that the flavors to come together.
re: alanbarnes
alanbarnes, that looks REALLY good. thank you!
fenugreek, cumin, garlic, paprika: how can one go wrong!?!
which paprika do you use? Hungarian I presume, but sweet or hot? Or do you use smoked Spanish paprika?
re: alkapal
The brightest red stuff I can find. So definitely sweet, but not necessarily Hungarian; the local Mexican, Indian, and Persian groceries tend to have pretty good stuff at reasonable prices.
re: alkapal
EDIT: Okay, that's weird. The previous post disappeared then reappeared.
re: alanbarnes
alanbarnes, on the weird thingy: sometimes using the back button takes you to an earlier page which doesn't show a recent post by the user. maybe that is not it....
by the way the Armenian Food link you provide has plenty of nice recipes. i commend it to other hounds.
re: alanbarnes
Texas Pete's Green Pepper Sauce (Hot Peppers in Vinegar) is *required* for my greens (I'm talking fresh mustard greens, or collards,)!
it cheers me just to look at the bottle!
re: alkapal
The great thing about Texas Pete sport peppers is that you can refill the vinegar again and again, and even after ten refills (that's roughly where I am now), it's still delectably hot!
re: alanbarnes
I like alot of hot sauces that I don't currently have in my pantry... of all that I have tried, I rarely dislike any of them... but absolutely hate Tabasco. Same is true for my dad... and just about any other Mexican I know... it might be that we just expect hot sauce to generally taste a certain way... and Tabasco is just waaay out there.
Perhaps... people who grew up on it are just accustomed to it... and most outsiders have a hard time acquiring a taste for it. On the Mexican front... I really don't understand how just about everybody cozies up to plates of Salt Cod during Christmas... I don't think anybody really likes it.... its just a tradition. Similar to fish cured with lye in Norway... or Balut in the Phillipines... I tend to put Tabasco in the same category.
What I would like to know from those who find Tabasco appealing.... what do you like about it, how should it be used... and what is its reason for existence?
re: Eat_Nopal
I think there's a pretty common misconception that Tabasco is an appropriate condiment for Mexican food. Try to substitute it for a traditional Mexican hot sauce and you're guaranteed to be sorely disappointed, and maybe put off the stuff for good. It belongs in gumbo, not on tacos.
The appeal is simplicity: vinegar and pepper with a little heat. In moderation it adds interest to everything from eggs to chicken salad to mac'n'cheese. Original Tabasco sauce is only 2500-5000 Scoville units--less than even a mild jalapeno. So it's the wrong tool for the job if you're trying to add much heat to your food. Instead, it adds a little spice and a little sourness.
Tabasco's native habitat is Cajun and Creole food. If you want to give it an honest chance, get a bowl of gumbo that's already been hotted up with cayenne, and add Tabasco to taste at the table. Depth, heat, and complexity of flavor are already present; the Tabasco just adds a little something extra.
re: alanbarnes
great post,
you are correct, Tobasco, made in Louisiana, is made for cajun food. I like it in gumbo, etouffe, jambalaya, etc. Would I prefer a carribean habanero hot sauce like I have at home when I make these dishes, sure, but I am past the stage in life where I bring hot sauces with me to restaurants. "when in Rome"
Tobasco is not my favorite hot sauce by a long shot, but the most common you will find when dining out so I will use it if I need some heat on a dish.
I also like some tobasco in clam chowder.
re: swsidejim
yes, hot sauce is good in new england (and obviously manhattan) clam chowder. to borrow a phrase, it "kicks it up". i use it to spice up canned and rinsed black beans. i just used some Tapatio to spruce up my "spanakopita" filling yesterday.
re: alanbarnes
Good explanation, alanbarnes.
I for one never thought that Tabasco was the traditional Mexican hot sauce....
various chilis was what I thought gave Mexican food that wonderful taste.
I use Tabasco just to "boost" a particular flavor, and mostly just add a drop or two at the table, on anything. Yes, I'm one of the Vinegar Lovers.
re: Gio
Good point. I like tart/high-acid foods, so just a drop or two of Tabasco can indeed brighten and boost a dish, without masking the other flavors, the way an actual sauce does. About the only thing I regularly use it on, though, is scambled eggs (and even then, I prefer the green Tabasco).
re: Ruth Lafler
Scrambled eggs: one dash of red Tabasco per egg. Beans: green or chipotle Tabasco. Bloody Mary: Tabasco red, but a Bloody Bull is good with the chipotle. Tapatío is better in meat loaf or on burgers, I've discovered. My kid in Nashville taught me (as his wife had taught him) to use Trappey's peppers in vinegar - just the vinegar part - on cooked greens, and I became instantly addicted. As for Pico Pica, I *HAVE* seen it for sale in Nashville, but not reliably. I love both the hot and the taco sauces.
re: alanbarnes
I will definitely give it a shot in Cajun food... I never really tried it on Mexican food but on plain American Diner food (scrambled eggs, hashbrowns etc.,)... when there was no other hot sauce offered.
re: Eat_Nopal
I'd disagree with the assertion that Balut is only a tradition and no one really likes it.
As a kid growing up in P.I., it was a treat for me to get one from a street vendor on cold nights. On those nights if I heard the guy, I'd aks for permission and run outside to get one. There were usually several kids getting it. I don't think any of us cared about tradition, just that it was something good to eat.
re: Eat_Nopal
All due respect to your Filipino friends, are they US raised filipinos?
I just know that growing up in the islands lots of people liked it and it wasn't seen as a challenge. Here in the US, yeah, a lot of the younger generation filipinos don't care for it. But the older generation love it.
I don't dispute the notion that for some it can be seen only as a challenge. But generalizing that EVERY filipino doesn't like it is a bit of a stretch. Kind of like there's only one kind of Mexican food :-), to push your specific button.
re: Eat_Nopal
After 14 years living in the Philippines, people liked and ate balut.
re: Eat_Nopal
I'm stuck in the Casa Santo Domingo, Antigua, Guatemala's priciest hotel, this week. The only hot sauce available is Tabasco. Big old bottles of sauce oxidizing from lack of use.
re: Eat_Nopal
I like the vinegar. I like the flavor of Tabasco chilis. Spice is secondary to me. I love spicy food, but the hot sauce must have more than heat. I really dislike most of the hot sauces that tout their heat level. If it ain't got flavor, it ain't got nothin'. Growing up in South Carolina, we used a lot of vinegar. Our bbq sauce is vinegar/mustard based. straight vinegar, or vinegar base hot sauce on our greens, vinegar based hot sauce on our fried fish & fried chicken. When my kids were young they drank vinegar. They'd finish a jar of dill pickles & drink the juice. There's no accounting for taste - we like what we like.
re: rfneid
I get the Southern predilection for vinegar from this thread... I have eaten raw, roasted & sauteed Tabasco peppers right from the source in the state of Tabasco... and I can confidently say there isn't much Tabasco chile flavor in Tabasco sauce.
re: alanbarnes
Well, I don't think it's nice to call something that other people really like "garbage" -- it's all a matter of taste.
That said, I do like vinegar, but I do find Tabasco (and Crystal) to be not one-note but two-note: vinegar and cayenne. Not much complexity compared to something like sriracha (and since I like vinegar, I prefer a brand of sriracha that's more vinegary than the ubiquitous "rooster" brand).
re: Ruth Lafler
You are right that was excessive and impolite... sometimes I like to wind people up. With that said I really hate it (maybe that will change when I try it on some Gumbo).
re: Eat_Nopal
I think for the Louisiana genre food: Frank's rules Tabasco.
re: Eat_Nopal
With all due respect Eat_Nopal.... if you don't like Tabasco now - you probably never will. Your taste buds have been edjumacated.....as they say. LOL
re: Eat_Nopal
Thank you, Eat_Nopal. I was wondering why the heck so many people were raving about Tabasco (unless "Tobasco" is some other sauce I'm not familiar with, but I digress). It tastes like spicy vinegar, and the vinegar flavor gets really overpowering when you want to make something hot. What kills me is it's often the only choice available in restaurants.
My current favorite, which I've been putting on damn near everything at home, is called Salsa Encino, which I found at Northgate Mexican market here in San Diego. It's made from chile de arbol, and tastes like no other hot sauce I've had. Love it, very unique flavor.
Another one I like a lot is called Louisiana Gold - it's like a Tabasco without all the vinegar.
Big seconds to Cholula, Sriracha, and El Yucateco.
Habby Nero's: Slap Your Mama
Purgatory: Cat Scratch Fever
Csigi: Salubrious Savina
CaJohn's: Sauce 10
Melinda's: Red Savina
El Yucateco: XXX Hot
Brother Bru-Bru's: African Hot Sauce
www.asskickin.com: Ass Kickin' Roasted Garlic Hot Sauce
Nothing less than a 6 on my heat scale. All are a lot hotter than Tabasco, Crystal, or especially Texas Pete.
re: eLizard
Thanks eLizard.... will hit those stores ASAP.
I feel the same way. Texas Pete, Cholula and Sriracha are always in stock in our pantry but nothing beats Tabasco.
I have a range of hot sauces to fit the type of cuisine and my mood:
Scorned Woman Original
Scorned Woman Sweet Hot
Scorned Woman Chipotle
Hawaiian Girl Chipotle Habanero
Pikapeppa Hot Sauce
Neilly's Ultimae Seasonings Hot Pepper Sauce
You Cant Handle This Hot Sauce
and some Trinidadian hot sauce made by Trinidad Gourmet restaurant in Baltimore
re: amethiste
I'd forgotten about Pikapeppa. Now will have to add that to my list.
Personally I find Tabasco a bit watery and vinegary without enough compensating flavor. My favorite is El Yucateco, the red is a great everyday hot sauce, I also have the green and brown XXX habanero. That brand's flavors work really well for my taste buds and I always have all three in my pantry. The first time I had the red, I literally stopped in mid bite, quickly swallowed and asked to see the bottle again to double check the name. I knew I had to get some right away.
Frank's is good for classic Buffalo Wings. Cholula or El Tapatio is a good mainstay for flavor and mild heat for most of my friends who have low tolerance. El Tapatio is great for mixing into ketchup and dipping fries or onion rings. I peruse ethnic markets and snap up various brands to try all the time just for the different flavors. I've been trying out some South American brands lately.
Always Cholula & Frank's Red Hot. I have a jar of sambal oelek too.
I like Cholula as it's not as vinegary as some hot sauces and has a nice mild burn; it also just tastes really good. Frank's I keep mostly for making hot wing sauces.
Texas Pete
Tennesee Sunshine
Habanero Mango from TJ's
Red Hot (wings and buffalo dip only)
Here's what I have now:
Frank's - decent every day generic hot sauce
Melinda XXXX reserve - used to be my favorite before finding El Yucateco
El Yucateco Habanero - great flavor and heat.
Sam's Famous Hot Sauce - even better and hotter than El Yucateco. I've only seen it sold at a bar in NYC called Waterfront Ale House.
Sriracha - need for chinese/thai/korean food
re: dinner belle
Tabasco (the classic, the jalapeno and the chipotle), Frank's, Asbirin (which I bought because it looked so cool, then decided I love it), Walkerswood Seriously Hot Jamaican Jonkannoo and Hot Jamaican Scotch Bonnet sauces, plus a Vidalia onion and orange hot sauce from a local farm stand.
Tabasco Brand Habanero
Homemade Concoction: one pint heinz distilled vinegar
one can chipotles in adobo
one small head roasted garlic
liberal pinch of kosher salt (run through the blender or food
Always subject to change.
Tabasco (classic)
El Yucateco Habanero (red)
Mad Dog Liquid Fire (tasty!)
Bustelo's Very Hot Pepper Sauce (disappointing purchase from Sonoma Cty. not that hot)
Marie Sharp's Habanero
I've had the Walkerswood's Jamaican hot sauces, and definitely lump them in the peppers and vinegar category, with not much going on except their humorous labels.
BTW, I don't keep 'em in the fridge. What for?
Fun thread! I currently have:
Tabasco - red (of course), green (which I put on everything), and chipotle(boring).
Crystal - I wanted Frank's but found Crystal first.
El Yucateco green habanero sauce.
The Wizard organic hot stuff - boring but organic and gluten-free.
Tuong Ot Sriracha - but that's another thread.
Clean Your Clock hot sauce - for the name (I'll never open this one).
*** Marie Sharp's Grapefruit Habanero sauce - I LOVE LOVE LOVE this stuff! It's spicy but not too hot, fruity, and tangy. It's perfect on fried plantains or black beans.
re: AnneInMpls
Anne, I've never tried Crystal, and you've got it next to Frank's here. Do the two taste similar? I always imagined it more like Tabasco.
re: ajs228
I don't know how similar Crystal and Frank's are, because I can't find Frank's hot sauce anywhere in town. (Although I've only looked in two grocery stores...)
My recollection is that both are red and vinegary, and are "milder" than Tabasco - that is, I can use more of them than of the red Tabasco. But I wish I could do a side-by-side comparison!
re: AnneInMpls
I think Franks' has more fruity flavor than Crystal. Crystal to me is very tart and thin in flavor.
I find tobasco's regular (plain) hot sauce to be inferior - it tastes too much like just plain vinegar - if it's aged as they claim it is I sure as heck don't taste it
one of my favorites is Texas Pete's - it has such a nice salty, savory flavor, and you can usually find it in larger-than-usual bottles for cheap - this is my general hot sauce
Garlic Tobasco sauce goes great with pizza and Italian food, and is just very tasty in general from the garlic
Cholula has a nice consistency and a somewhat sweet-and-smoky flavor
Sriracha for Thai/Southeast Asian food, also it just has a really good distinctive sweet, garlicky taste
Tabasco habanero blend - solely to clear my nose when it's really stuffed and normal hot sauce won't do the trick
and I should probably start keeping Tabasco's jalapeno (green) hot sauce, for cooking when I need to add some heat, but with a green pepper flavor, as opposed to red pepper (I was in this situation the other night when I was making this Armenian/Middle Eastern eggplant-tomato dip, and I didn't have any of this hot sauce)
keep these on hand and you'l be covering all your bases - and remember it never hurts to buy all these because hot sauce never really goes bad, even at room temperature - even if you buy more than you'll use for a long time, the hot sauce won't go bad, and you will eventually use it all up
Tabasco (or an analog ... I can't taste that much difference) - I have had several "new" styles produced by the Tabasco people and they're OK, but for any of those styles I like the latin-import originals (let McIlhenny stick to what they do best), including habanero and chipotle.
Also got Sriracha (who could do without it?) and just about any brand of sambal oelek, and Chinese hot oil (I prefer the kind in a jar with lots of macerated dried peppers included)
in the fridge & cabinet right now:
red rooster
frank's red hot
busha browne's pukka hot pepper sauce
sambal oelek [indonesian chili paste]
huy fong sriracha
trader joe's jalapeno hot sauce
tabasco original
tabasco green
tabasco smoked chipotle
dave's gourmet insanity hot sauce
dave's gourmet scotch bonnet sauce
and a habanero [i think] mustard sauce missing its label...which is too bad because it's delish & i can't remember where i bought it!
i know...it's a long list. what can i say? i love my heat. and hey, variety IS the spice of life ;)
re: goodhealthgourmet
ok, here's a sign that i might be a wee bit too obsessed with CH...woke up in the middle of the night excited because i remembered the name of the label-less mystery sauce in my fridge!
uncle dougie's habanero mustard hot sauce. good stuff.
re: goodhealthgourmet
did you remember where you got it? is it really habanero hot? i am not usually a hab fan.
p.s. mr. alkapal is always mock exasperated/complaining: "Let me guess," he says, "Chowhound!"
re: alkapal
i'm pretty sure it came from one of 2 places...either "cardiff seaside market" in north county san diego, or the whole foods market in la jolla.
i'll have to see if any of the WF stores here in l.a. have it.
btw, i looked it up online, and the full name is "uncle dougie's bada boom habaero mustard hot sauce."
these are the ingredients to gie you some idea of the flavor: habanero peppers, mustard, vinegar, garlic, salt, turmeric, and paprika.
obviously since habaneros are the first ingredient, yes, it's pretty darn hot...but i love fiery sauces, and i love that you can also taste the mustard in this one. actually, the first thing you taste is mustard, and then the habanero kicks in...and stays with you. so if habaneros are to hot for you, this sauce may be a bit much for your palate. personally, i've yet to find a sauce that was "too" hot for me, but i also think i've fried/desensitized my taste buds after using so much of it for so long!
p.s. there is no mr. ghg [yet], but i don't have a single friend or family member who "gets" hound-ism. it's one of the many reasons they all think i'm nuts :)
Sriracha, Sambal and Tabasco Chipotle sauce.
I do like Texas Pete and don't much care for regular Tabasco. Too vinegary for me.
My favorite is Tapatio. I agree that classic Tabasco is garbage. The only Tabasco I have any use for is the sweet and hot variety, mixed with lime juice, maple syrup, ground chipotle, and diced sweet onions, for fresh onion chutney!
I've used just about every brand mentioned so far at one time or another. I'm a "hot sauce for every purpose, a purpose for every hot sauce" kind of guy. My modest collection has around 300 different brands.* But there are always open bottles of original Tobasco, Crystal, and Sriracha in my fridge.
Aside from those and the hot sauce I make myself, the only other one that I use frequently that I havent seen mentioned yet is Cajun Power Hot sauce with garlic.
*I said different BRANDS rather than different SAUCES on purpose, as I am convinced that many of those novelty sauces with names like "Smokin' Butt" and "Firey B*tch in Heat" are the same sauce with a 'cute' label slapped on the bottle. I dont seek these out, but have received many as gifts. Most will remain unopened.
re: Fydeaux
Cajun Power Garlic is a wonderful marinade and finishing sauce. Funny, I use it but never really considered it a "hot sauce". Good stuff.
re: bkhuna
Cajun Power Garlic Sauce is a different product from the Cajun Power Hot Sauce with garlic. But you are absloutely correct about the glories of the garlic sauce. I frequently add a tablespoon or two to soups, in addition to use as a marinade.
OK, this is upsetting; I just looked at the Cajun Power website in order to provide a link to the Hot Sauce, and I no longer find it listed! They do make something they call "Louisiana Lightening Strike" Hot Sauce, and I'll bet it's real good, but the hot sauce with garlic was something special.
re: Fydeaux
I think this will help.
re: Davwud
I saw that one; that's not it. I'll keep looking.
re: Fydeaux
I have both at home and they taste the same except one is hotter than the other.
That damned website made buy a 4 pack of Uncle Easy's Chipotle Sauce. You just can't go to it without buying something. They're evil.
There's not enough room here for all of the sauces I've ended up with, but for regular day to day use, the ones that I keep in the kitchen fridge are; Sriricha, Lousiana, Panola Pepper sauce, Tabasco(Jalapeno), Pickapeppa, and Sunny Carribee mustard hot sauce. These run the gamut of flavors and intensity, depending on what I'm using them for and my mood.
This is what is open and in use at this time, presented pretty much in the order of use:
Blair's Jalapeno Death
El Yucateco Kutkil-ik De
El Yucateco Caribbean
El Yucateco Red
El Yucateco Green
Dave's Temporary Insanity
Melinda's Original
Beasleys Scotch Bonnet
Tabasco Habanero
Tabasco Chipotle
Buffalo Jalapeno
Buffalo Chipotle
Texas Pete's
I have a few unopened bottles of other brands waiting their turn in the rotation.
re: bkhuna
Bufalo use to be a childhood favorite of mine... I would add to my mom's Fideo (vermicelli in Mexican style tomato sauce), ABCs, Stars etc., I bought I bottle recently after many years and was disappointed to read the ingredient label they have reformulated and introduced dyes & stuff that I KNOW weren't there before.... because I kept on old bottle (glass) filled with colored salt... as a childhood memory.
As an alternate to Frank's, I really enjoy Tony Roma's hot sauce that I buy at Costco. I think the flavor is better. Has anyone else tried this?
My fav for years has been Trinidad Habanero Sauce. It is one of the few that has good heat, yet you can still taste the habanero in it. I think it is a great hot sauce for people that don't like hot sauce because of the flavor. I can put a dollop in palm and lap it up straight with no ill effects. Great in eggs too. Not always easy to find though.
I am happy to see all the Texas Pete fans. I grew up in Winston-Salem and T.P. was, and to this day, still is on the table of every good meat and three restaurant. Empty bottles are great for holding toothpicks!
I´m in an internet cafe in Guatemala. I have a bottle of some terrible green hot sauce in my hotel room. At home I have a bottle of green sauce from Mexico that turned out to be really good. I dry chilis at home and take dried chilis back from where ever I am in order to make my own sauces from both dried and from fresh chilis that we grow in Colombia.
re: Sam Fujisaka
That kind of reminds me of stories of various famous Mexican artists, musicians, composers, diplomats etc., who would go to New York, Paris, Vienna in the early 20th Century and would discretely carry around tins filled with the classic Tres Chiles Paste (Ancho, Pasilla & Guajillo) in their coat pockets... and would spread it on breads, hors d'oeuvres when no one was looking as a way to curb homesickness.
re: Eat_Nopal
EN, good one! I have to carry some form of chili (usually one of my dried chile grinds) with me always!
I like to spread the heat around, so there is always Tabasco, both at work and home, but in addition to plain Tabasco, there is Tabasco Sweet & Hot (not much to it, just red and sticky, not much heat),Green and Habanero. Also on hand is Simbal, Sriracha, Tiger Sauce, Pick-A-Peppa, Choulula, Thai Sweet Chili Sauce, and a nameless concoction
made up by my Thai Aunt that I haven't worked up the nerve to try it yet!
from what it sounds like, you definitely like a hot sauce that is heavy on vinegar. i'd suggest red devil, which is similar to tobasco, but maybe a little milder. of course if you were to go a couple of different ways here are some suggestions;
buffalo chipotle sauce
tapatio (like others have suggested)
huy fong chili garlic sauce
pri mevorah's harissa hot sauce puree
etc etc etc....
you can also search for many such things at this place:
re: artfuldestruct
kalustyan's rocks for uncommom/hard-to-find ingredients. pricey, but their selection is unbeatable. i used to shop there regularly when i lived in nyc..man do i miss THAT convenience.
re: alkapal
why are you freaking out about xanthan gum?
re: goodhealthgourmet
ghg, i hate the gums! they hate me! i am not freaking out, just being exasperated at the ubiquitous gums -- guar, locust bean and their other thickener cousins, agar and carrageenan.
plus, it doesn't seem necessary in a pepper and vinegar (well, technically on the label, acetic acid) sauce:
ah, the joys of deconstruction.
re: alkapal
the only reason i was asking is because i have a graduate degree in nutrition & food science...so if you were concerned about the health implications i wanted to put your mind at ease from a safety perspective.
but i understand your frustration. i'm of a similar philosphy...the more "pure" my food is, the happier i am.
do the gums upset your stomach? guar is typically the biggest gastrointestinal offender of the bunch.
anyway, look at it this way...at least there isn't any HFCS lurking in your tapatio!
re: goodhealthgourmet
yes, let's look on the bright side!
p.s. i used to practice food and drug law.
in any event, guar is evil!
re: alkapal
why do you think guar is so evil? because of its potential to cause gatric distress? it actually has some beneficial health properties...
re: Caroline1
I also love Trinadad Hot Sauce. (Not the XXX)
When I can't find that 911 is very close to it.
re: Caroline1
Try the green tabasco on scrambled eggs. It's HEAVEN!
re: AnneInMpls
and for the perfect finish, top with some chopped fresh cilantro if you happen to have it on hand...the flavors work beautifully together.
Harissa ( I so far like Moustapha's Harissa best)
Louisiana Hot Sauce (1 drop doesn't do it though, haha)
Louisiana Gold Hot Sauce, yum!
and just discovered tonight Iguana Habanero, pretty spicy but a good pepper flavor!
oh and of course Tabasco Chipotle!
almost forgot, mix Franks Hot Sauce with ranch dressing for an amazing dip for (fried) chicken!
re: mariekeac
The Rah Bar on Jekyll Island (GA) mixes Frank's with butter and serves with their steamed shrimp. I could drink the stuff.
re: dinner belle
dinner belle, isn't that basically a "wings" sauce -- butter and frank's?
re: alkapal
Don't make wings myself, but have never had them taste this buttery. Maybe they just use more than usually called for.
re: dinner belle
For 10-12 chicken wings, 1/4 to 3/4 C hot pepper sauce, 1/4 cup butter,
-- ratio from a cooks.com recipe
I was always a Tabasco man, myself. But at some point in the past couple years, I moved on to Frank's Red Hot, at which point I began branching out to sauces like El Tapatio, Cholula, Sriracha, harissa and sambal oelek. They all have their place as the perfect condiment for different foods. Plus, in retrospect, Tabasco and Frank's are incredibly tame compared to the newer wave of hot sauces.
re: JungMann
I think too many of the new wave of hot sauces are about being hot. Not about being good.
re: Davwud
agreed, davwud.
re: Davwud
You sure are right about that. I dont know about other collectors, but that is exactly why I have so many different brands at home but only actually use a handful. I liken it to a guitar player who can play every scale in every key at every speed imaginable, but cant play a song as simple as "Wipe Out"! (and I've known more than a few of those.)
re: Fydeaux
How true. I've ruined many a dish by making so hot that nobody could enjoy it. As I've matured, I've finally realized that it's about flavor, not seeing who has the biggest, um, how shall we say, "chili pod", in the bunch.
re: bkhuna
it's also important to respect that everyone has different tolerances & preferences. when cooking for others i constantly have to remind myself that not everyone can handle the level of heat to which i've become accustomed. oftentimes i'll use just a bit in the entire recipe, and then "enhance" my own portion with as much extra heat as i want, and offer extra hot sauce, pepper, etc. for anyone else who wants to do the same.
btw, Fydeaux...i now have the stupid intro to "wipe out" stuck in my head!
re: goodhealthgourmet
Mea culpa. If it's any consolation, so do I.
re: Davwud
I absolutely agree!! That's why Sriracha is so good, such a good flavor!! Tried Dave's Insanity today, my tongue seriously felt like I'd burned it!! way too hot, you can't taste anything!
re: Davwud
Agreed. Some of the really hot sauces have the nastiest aftertaste once you get past the capsaicin. Those are really just for fratboys who want to prove who can tolerate the heat. But when done properly, these new, spicier sauces really give you the kick you just can't get from the old style of hot sauce. It takes nearly half the bottle of tabasco on my eggs before I even begin to sense something.
re: Alcachofa
Room temperature is fine & best.
re: Alcachofa
no need unless the label specifies.
Easily found hot sauces (always in my house) are Tapatio Hot Sauce, Cholula Hot Sauce and Sriracha Hot Chili Sauce. I think everyone has their favorite, mine is Tapatio, my daughters is Cholula, it's really up to you! (I also have green and red Tabasco sauce in my kitchen)
I have Tabasco or Franks in the house at all times. I use a splash in eggs, meat marinades, wind sauce, quiche, etc.
I also have some homemade piri-piri sauce made with peppers from my garden.
I am dying to try sriracha. I keep reading about it on the boards, but keep forgetting to buy it at the store. Maybe I should say I keep forgetting to put it on the list to buy it at the store!
re: NE_Elaine
We went food shoppng again today and still have not found Sriracha. I cannot believe this. We went to the stores that were referenced on the Boston board..... still no Sriracha. I may just have to research the ingredients and make it myself. Is that a possibility? I make many of my own seasoning concoctions... so why not hot sauce?
re: goodhealthgourmet
I know - silly, isn't it? I even spelled the name out to the people in the aisle stocking the shelves with hot sauces. Arrrrggggg..... you're probably right though. I'll order it on line. Thanks for your sympathy!!
re: Gio
Before I knew the name, I always called it "rooster sauce", because the label has a rooster on it. I guarantee you, if there's a neighborhood in your area that has a large Asian population then a market serving that population will sell it.
If you have a Whole Foods, you should also look there. They may carry it, too.
re: Gio
the brand name of the rooster sauce is "huy fong." clear plastic bottle [so the bright red contents are obviously visible] with a bright green twist/squeeze nozzle.
here's a link to some photos so you know exactly what to look for...
re: Gio
Actually, the best hot sauce I ever had was some I made myself, but it was a lot of work. I used red and green cayenne and tabasco, poblanos, seranos, pequin, habanero, pequillos, New Mexicos, roasted red bell peppers and flavored with cloves, allspice, garlic, bay leaf, cardamom, mustard seed, cider vinegar and water, cooked several hours over low heat until the peppers were pretty soft, then ran the whole thing through a very fine sieve and bottled it. I made about 2 quarts of really rich, pretty hot and had a whole lot of flavor; much more flavor than heat, even though it was quite hot. It was difficult to breathe or see in the kitchen even with the vent hood going full blast. I've had plans to do it again several times but each time, my wife would talk me out of it.
re: chazzerking
reminds me of an episode of "the secret life of..." on tvfn a few years ago. jim o'connor visited one of the many indian restaurants in the "curry hill" neighborhood of manhattan, and got a behind-the-scenes look at how they make a particular curry that's so hot, apparently they require customers to sign a release form before eating it...and the guys in the kitchen preparing the curry wear GAS MASKS.
re: chazzerking
I am a born and raised New Orleanian and about 15 years ago had a little apartment in Mid-City a couple of blocks from the Baumer/Crystal plant located behind the Rock 'n Bowl/Mid-City lanes. The bright red peppers would be delivered by fleet of open top tractor-trailers that you could see lined up as you drove past on the elevated I-10. Some mornings you could walk outside and smell the vinigary hot sauce in the air on the days they were cooking a new batch up.
Ahhhhhh ... the good old days.
re: chazzerking
While I applaud your inventiveness, I wonder why you would want to create such a potent, blow-your-head-off accompaniment to good food.
How long did the 2 quarts last? How could you taste the flavor if you couldn't even breathe or see? I'm just wondering.
re: Gio
See, this is the true test of someone who CLAIMS to be into spice, and a pretender. You CAN taste the food with blow-you-head-off spice. It is not mutually exclusive. But, if you can't take it, that's OK, but don't question the ability to taste. Because die-hards can. Don't worry, you can stil enjoy your milk and cookies.
Hopefully not duplicating. I tried to read all posts. I was raised on Tabasco so that is the taste can ask for and use as needed in bland situations. However, I encourage you to explore the Island flavor of Marie Sharp (big web biz). I get the various ones at a local national grocery chain in an area catering to Island ex-pats. They have the habanero fruity edge but are very hot.
re: Eat_Nopal
A good question, given that Marie Sharp is based in Belize, which, last time I looked, had not floated out to sea. Nor do they make any sauce named Island or Island Flavor, just (in ascending order of heat) Mild, Hot, Fiery Hot, Belizean Heat, No Wimps Allowed, and Beware, plus a few flavored sauces (Grapefruit Habañero, anyone?).
They do offer on their Web site to make private labeled sauces though, so maybe someone special-ordered something called Island flavor.
if you google map "thailand sriracha" you can get a quickie travelogue of photos of the seaside town of Sriracha in Thailand. (mods: this post is to help all hounds know more about their good chow!)
FYI.... NPR just did a segment on Tabasco sauce & the family that owns the company. They were originally in the Sugar Plantation business but they were kicked off Avery Island & their business burned. After they were allowed to return they started the condiment business. It sounds like the current leadership is pretty clueless & its compromised because the stocks are divided across too many heirs... no one can think far ahead enough to spend money promoting the brand.
re: Eat_Nopal
I have a great book on hot peppers, titled simply Peppers, by Amal Naj. He devotes two entire chapters to the history of Tabasco, including extensive accounts of some of the more nefarious business practices of the McIlhenny company, such as getting a corrupt New Orleans judge in 1948 to grant them exclusive rights to the use of the name Tabasco, which up until then simply designated the type of pepper used in the sauce. It was as if a judge today declared that only one company could use the name jalapeño. Outrageous!
re: Eat_Nopal
Actually they have done a pretty good job of promoting the Tabasco brand name. There are all kids of Tabasco paraphanalia, clothes, ties, etc available (here in N.O. and I would assume nationally/internationally).
What they haven't done well is promote the actual hot sauce products themselves.
Just IMO...
re: Diamondsea
That may just be the legacy of a profession marketing executive they hired to promote the brand... and fired after only a year because they couldn't stomach the investment.
re: azhotdish
Dona Maya Chiltepin
Nice... I've never seen that one around. Fortunately, my local market does carry dried Chiltepins.
re: Eat_Nopal
Living in Phoenix, many of that style hot sauce can be found at a place called (Phoenix) Ranch Market.
I've found this style extremely common around the Guaymas/San Carlos area.
I'm not a big hot sauce person, but on american-style tacos (think 80'style), which I rarely even make anymore, I love lots of tabasco. both of my divorced parents made this, both claim to have invented it :)
i loved it growing up:
2pans: fry onions in oil in both, add black-eyed peas to one, ground beef to the other, add ketchup, worchestire, and soy sauce to taste (roughly 2tbs ketchup/dash worche/dash soy sauce). when everything is well cooked, add to fried corn tortillas with gaucomole, sour cream, some shredded cheddar cheese on the bottom, maybe some lettuce, and lots of tabasco on top.
maybe i wil make this if i can find a not too sweet ketchup.
re: alkapal
you sure it wasn't because of the movIe? ;)
actually, i'd be willing to bet that the sriracha or the veggies contained MSG. it can frequently cause bizarre dreams, nightmares, and hallucinations in sensitive people.
re: goodhealthgourmet
does sriracha have msg? i'll look into that. the broccoli was steamed, though. but, you know, i DID have some stir fry dish. the culprit? they SAY no msg, but they LIE! (someone could get hurt!)
once, i know msg in doritos gave me a big headache (my niece and i snuck in a big bag to the theatre seeing ghostbusters (again). we polished off the bag and on the way home both of us had headaches.....
"who ya gonna call?"
re: alkapal
MGH sensitivity (and negative MSG side effects) is largely mythical in nature.
Let's see - Tabasco, Tabasco Garlic, Tabasco Habanero, Tabasco Jalapeno, Tabasco Chipotle, Franks, a whole assortment of generic and off-brand red and green sauces, and several sample bottles of Insanity/Death/Pain sauces my Dad picks me up on vacation but I haven't got around to opening. But we've got a reasonable assortment to choose from.
*unsure brand* Mexican Green habanero hot sauce
"The Chicken" Sriracha Vietnamese Hot sauce
Barbadan Chili Garlic sauce
Barbadan Yellow Pepper hot sauce (mustardy base-delicious!)
the rarely-used in my home Tabasco.
I like Walkerswood Jerk Seasoning. It's a paste. I little goes a long way. It's complex and delicious. Just thinking of it triggers a Pavlov's dog response in me! Thin with melted butter for hot chicken wings. Can't be beat!
Right now, I have Frank's Red Hot with Chile and Lime. The heat's the same as the regular Frank's, but the lime flavor gives it a nice taste. Another brand I liked to buy in the past was Trappy's. I think it's hotter than Frank's. I've also tried one of the "Death" sauces, you know, the one with the skull key chain? I thought with a name like Death, my head would blow straight off, but to me, it's about the same as everything else.
Next to wasabi, everything else is just plain wimpy, IMHO.
re: Diamondsea
If you really really want hot, try some Endorphin Rush. It's not good for anything but wiping out your tough friends, as I have never met anyone who could take more than a toothpick tip's worth of it. I think it is some sort of chemically isolated capsicum, but it's a burner
re: chazzerking
Tijuana Flats has that as one of their featured sauces. It's ~33k SHU if my Googling is correct. Definitely an extract sauce, the bitter taste gives it away. You can do more than a toothpick if you're eating it with food, but it's still a bit much.
re: Diamondsea
I've tried Melinda's Red Savina. I doubt it's more than 12-15k Scoville Units. When compared to, for example, Mad Dog 357 (357,000 SHU) it's practically mild. A toothpick dipped in Mad Dog is like slicing your tongue with a knife, with a good 1 hour burn afterwards. Melinda's burn is 10-15 minutes max.
I swear by Frank's when it comes to cooking american style food such as wings. I like a variety of Mexican sauces, including Cholula, Yucateca,Valentina, and Herdez green. I agree with those who absolutely can live without Tabasco. Once, on a drunken night in AZ, an acquaintance swore he could make BBQ sauce with Tabasco and ketchup. Needless to say it didn't go over well. Terri-bile.
As for the Balut debate-I'm not touching the stuff and neither is my P.I. born mother. No disrespect as there are those who do. I think it may be a regional thing. We are a Visayan troupe. I'm open to suggestions on that one.
sriracha is always in my fridge but lately i have been liking this peri peri sauce from africa. good flavor.
I Actually have a question if someone will help me with it...a family member had been given a hot sauce called "The Source Hot Sauce" if anyone wants to see what it is here is the website. http://www.cosmicchile.com/site/the-s... it was in the other persons fridge for 5 years and my family members throat closed up...can someone tell me if a hot sauce like this would still be good after 5 years of having it in the refrigerator? if anyone cal please email me at email@example.com Thank you!
Tabasco??? Please Tabasco is for people who like vineagar and water. And really what's hot about it? Here's what we have in our house...Tapatio...Salsa Habanera by Castillo...Sriracha HOT Chili Sauce by Huy Fong Foods, as well as their Chili Garlic Sauce and their Sambal Oelek Ground Fresh Chili Paste...and Cholula. Now we're talking hot sauces!
re: Humbucker
the vinegar isnt an issue for me...i love vinegar...but I have to say, tabasco just doesnt excite me in the least! Tabasco, Texas pete...SO many better options out there.
re: crt
I have been a Tabasco girl since forever. But, since reading about other hot sauces, I have tried to branch out and find out what all the shouting was about regarding the primo sauces of choice for all the CHers here. First to buy was Cholula. Not bad, did not sear my mouth lining which is a good thing. Finally, after many forays in unknown territories, i.e. ethnic markets, found Sriracha and the Chili Garlic Paste in an Asian market in the next town.. Now I understand the difference between Tabasco and other hot sauces. The taste is remarkably different in each which I find exciting. Still, I maintain there is a niche that Tabasco fills and I won't foresake it any time soon. So much for trying to edumacate someone as stubborn as I am. BTW: No milk & cookies. I'm watching my figure.
A man once said, hot sauce addiction is similar to ones of narcotics. You start off with the lite stuff and after that there is no turning back. I dont know too much about drug addiction but I can say that I am a proud a hot sauce junkie :)
My new favorite hot sauce is the Chipotle Hot Sauce but Scorpion Bay Gourmet Hot Sauce. This amazing chocolate chipotle hot sauce has very complex flavor with great viscosity. I need to make some chicken wings with these chipotle hot hot sauce!
Check out their site: http://www.scorpionbayhotsauce.com/
Here's a site devoted to a *huge* variety of hot sauces. And other food stuffs.
Tabasco of course, the smoked Tabasco, the hot sauce from Wintzell's Oyster House, one from Paducah Bank, Tiger Sauce, Carolina Critter Sauce in all levels (love that stuff!), Crystal, and a bottle of the vinegar with peppers I stole from Steak and Shake!
My favorite hot sauces are:
Tapotia- to eat with shrimp cocktail
Amor- a must to eat with churritos and limon
Chamoy- for pico de gallo and mangos
I usually have the following in my house:
Sambal Oelek
Salsa Molcajete (homemade)
I love hot spicy food and also have jalapenos in rounds for nachos, chipotle in adobo in cans, cayenne pepper, crushed red pepper, and some powdered chiles that I brought from Mexico (chile arbol, pequin, chipotle, jalapeno and ancho which isn't very hot). I just bought some piri piri and will try them; I've heard they're very hot.
Has anyone tried Frank's Red Hot Chili Lime sauce? I'm not sure if it's new, but I found it at the grocery store the other day & thought I'd try it...I think it's good!
Just graduated from Tobasco myself. I had a late night meal at Zippiz on Park Ave. here in NYC, and discovered El Yucateco green.My goodness, the heat was nothing that I ever experienced before. I'm craving a bottle of that stuff; where can I find it in NYC?
Also, in my search for it, at the local Waldbaums, I came across Jamaican Choice brand 'XXX Hell Hot Pepper" concentrate hot sauce. Plenty hot for my taste. My sense is that anything with sodium content at 4% + per serving is hot enough (this one is 4.25, and I think El Yucateco is 5). Thoughts?
Reporting back after my foray into the wonderful world of hot sauce. This week I bought my *second* bottle of Sriracha. I can even spell it without looking it up. I hope Eat Nopal is suitably proud of me. I actually like it very much. But just in case, there's an unopened bottle of the dreaded Tabasco in the pantry. ;-)
We don't use it much, but always have one on hand. We usually bring it from our travels abroad - this time it is a mexican sauce bought in Puerto Vallarta last year- the name is Valentina Salsa Picante. I actually asked a woman in the store for recomendation and she pointed to this one. It's a big bottle, I am sure it will last us for a few years:))))
Years ago we bought a bottle of a hot sauce in Bermuda-idon't remeber the name-it was the most flavorful hot sauce I ever tasted! I never found it in the US.
re: polish_girl
Valentina is fairly easy to find in the US. Even my local Italian market has some.
Hog's Breath
Sambal oelek
Tabasco (I only have for guests, btw it's the only one that has vinegar as main ingredient)
Depending on the effect I want, these are our basics:
Bufalo Chipotle (hot, dark and rich)
Sriracha (hot hot and slightly sweet)
Sambal (spicy hot and lightly rich)
Tabasco (clean hot and nicely vinegary)
Get out the camp stove and go outside (if you don't have a powerful evacuation fan over your stove) and dry roast some chiles de Japon and/or arbol chiles.. whole (we have our old warped cast iron skillet.. aka The Comal for this). Stuff them in wine bottles (or any bottles.. this is how we do it) about half full. Dry roast whole garlic cloves until they have a few black spots (this lightky cooks them and keeps them from turning green).. add to bottle. Slip in some roasted cumin and coriander seed if you wish. Pour in REAL apple vinegar (not "apple flavored") or whatever vinegar you favor, and seal with wine corks you've par-boiled a few minutes (makes them soft). Store in a cool dark place for from a few weeks up to years. We strain the hot hot vinegar into another bottle for the table and add more vinegar to the original bottle for one more go 'round.
re: infernooo
Agreed! Love Cholula. Still have to keep a bottle of Sriracha sauce around though, as it works better with non-Mexican foods.
So far, I find that nothing beats out Grace's. Just enough vinegar so that it isn't as sour as Tabasco, and that distinctive "hot sauce" flavor is intense. Not to mention the heat is pretty intense, but not enough to make you cry. I find Frank's a little on the salty side and Crystal's to taste like tomato sauce
re: takadi
They've come and they've gone, some too hot to put more than a drop, what's the point?
And Tabasco remains, the former and current champ. IF they don't mess with the formula, Tabasco will be the king in the next century.
re: dolores
If I'm looking for that vinegar kick, Tabasco is the first I grab. I love putting it over greens, fried wontons, and in salsa or guacamole. Other than that, I just find it to be spicy vinegar rather than hot sauce. Again, it's just a matter of personal taste so it depends


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DAvid December 30, 2010
Who's the blonde at 1.05 ?
DAvid November 30, 2010
What's the name of the brunette at 1.55 ?
cockcrazy September 17, 2010
all d gals are expert in wasting semen.just keep me by your side, i will lick all the spill over semen from their face.pliz gals dont waste sperm...
Dan February 18, 2014
I'd really like to know who is te girl at 4:26 please if you knowwho is it comment.
ld March 29, 2011
1.55 : melissa milano
aet April 17, 2011
whos 0.36-0.44
Maddmatt July 10, 2010
I have a monster load also. Where do I aply?
bryan August 2, 2011
HOT!! Makes me wanna get on my knees and give it a try.
madman June 30, 2011
These cumshot compilation vids are great - apart from the FUCKING STUPID LOUD MUSIC. Why the fuck do they do that? Anyway, there was some fantastic Picasso painted bitch faces on this.
Lobo May 25, 2010
Who is the girl on 1:36 ??
cumdumper January 13, 2014
Great clips. No cumshot compilation should be without Nikita Denise (at 4:07) taking a monster load from the legendary Peter North. too bad we couldn't see Nikita's incredible cock sucking technique which produced the huge load, but fuck it, we got the money shot forever.
horni July 8, 2013
Best cumshots ever
Kirk June 12, 2012
Who is the girl at 4:26 with the big tits? I remember her from the 90's. I cannot recall her name damnit!
cum lover April 17, 2012
Should be longer, wanting more!!!!
PoRnPoRn February 29, 2012
Who is the girl on 2:22 ?
Andre69 February 12, 2012
Whos at 2'22"??
trio August 7, 2010
very good
0 November 21, 2012
who is the woman at 4.26
mary June 29, 2013
that was a good video.pretty woman and nice big hard cocks.i love sucking rock hard cocks and I love hot creamy cum in my mouth.lots of creamy white sperm to swallow.
Liar April 19, 2013
I came only to listen to the song...
0 November 21, 2012
who is the girl at 4.26
FFFFFER January 21, 2012
whos 0.36-0.44 - TABITHA
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subset: commoncrawl


text:
Long Stay Parking Prestwick AirportDiscounted Car Parking
- 1447 Prestwick Long Stay Parking ratings have an average of
- Prices from: £4.75 a day, £38.00 - 1 week
- Terminal : All terminals
- Transfer time : No transfers required
- Distance to airport : Within walking distance
- Park Mark Award : No
- Keep your keys : Yes
Prestwick On-Airport Long Stay is located within walking distance of the airport terminals. The Prestwick Long Stay car park is ideal for mid and long length parking when flying from Glasgow Prestwick airport. Pre-book your airport parking with Holiday Extras® to guarantee your car parking space at Prestwick Airport.
Reasons to book Prestwick Long Stay Parking
- • Parking at Long Stay is simple. Park up, keep your keys, and walk over to the terminal entrance. If you're someone who wants no-fuss parking then this is the product for you.
- • Just a three to four minute walk from the terminal.
- • Park your own car and keep the keys.
- • Fully fenced, floodlit, CCTV and regular 24 hour patrols.
Security at Prestwick Long Stay Parking
The car park has 24-hour CCTV, a high fence and floodlighting, and is patrolled 24 hours a day. It holds the Park Mark, a national security award accredited by the Association of Chief Police Officers.
- • Security barrier for restricted access
- • CCTV coverage of the car park
- • Full security fencing of the perimeter
- • Security lighting over the facility
- • Regular staff security patrols
- • You are able to keep your keys
Prestwick Long Stay Parking Transfers
The car park is within a three to four minute walk of the terminal. Please use train station walkover to access the terminal building.
Transfer hours:
Arrival and Departure Procedures
Arrival: Drive up to the entry barrier and press the intercom button in the top left corner to speak to a member of staff. You'll need to bring a copy of your booking confirmation with you, as you'll be asked to give your booking reference. They'll raise the barrier to let you in; you can park anywhere. Then just walk to the terminal.
Don't put your credit or debit card into the barrier - that instruction is for customers who've not booked and paid for their parking already. You don't want to be charged twice.
Departure: Just drive to the exit barrier and press the intercom button in the top left corner. You'll be asked to give your booking reference again (so you'll need your booking confirmation) and then the barrier will lift to let you out. Again, don't put your credit or debit card into the barrier.
Prestwick Long Stay Parking Address
Glasgow Prestwick airport
Aviation House
Longitude -4.61330
Latitude 55.50750


text:
Made a felt Pokeball badge. Attached a pin to the back of it. I'm very happy with how it came out, I'm working on the other Pokeballs at the moment.
Gotta catch'em all!
Sky #Skating #Doggy (Taken with instagram)
Today I made a decision. After 6 months of being stubborn and having to do things my way or not at all, and making things incredibly difficult for myself, my wallet, and anyone else around me, I'm...
I could do this for the rest of my life…(as long as the bike stays in one piece)
*knock on wood*
See more stuff I like


text:
- Wallet credit amount: £
To return to the main page just click Done below.
Like us on Facebook!
Instead of redeeming your Wowcher with the merchant, you may redeem it for Wowcher Wallet Credits.
For more information please visit Wowcher Wallet Credits.
There's nothing wrong with parking yourself on a picnic blanket when the sun's out, but how about something a little more sophisticated?
We're offering you a black rattan outdoor dining table and cube chair set for just £299!
Made from artificially-produced woven rattan, this stylish garden furniture set stands out not only for its elegant design but also for its weatherproof and extremely durable qualities, meaning you can leave it outside all year round! The set features a glass-topped table and four fold-under cube chairs, plus it's lightweight and easy to move - handy for when you're chasing the sun around the garden. The light-coloured cushions perfectly complement the dark, sleek design of the chairs, offering style as well as maximum comfort. Have your Pimms at the ready and get going with today's deal!
Chairs measure:
Dining table measures:
The deal can also entitle you to a Wowcher Wallet Credit. Click here for more info.


text:
Ask a Question
FamousFootwear.com asked: Why did you choose this?
- Mark: "School shoes for son"
- benjamin: "excelent shoes for running very comfortable and looks great"
- Camilo: "Because I had the previous rebook before these and they were so comfortable. I am looking for the same comfort."
- Dennis: "I had a pair of these, comfortable, was waiting for them to go on sale to get a new pair."
- D: "like color and style"
- Jodi: "My older son already owns a pair of zigs and he wore them out, he really thinks they are sweet."
- Peter: "Chosen because of price and prior experience with Reebok which seem to provide the most support and durability of the name brand options available."


text:
This instructable is trivial, but that's where the beauty lies. Using cheap and readily available filter step-up adaptors and UV filters you can fit solar filters to your equipment.
- Protects film from accidental scratches.
- Wind protection to stop creases.
- Holds filter flat and close to lens to stop internal light reflections that can create image artifacts.
- Looks clean and professional.
- Made using cheap and readily available parts.
- Securely holds filters to reduce risk of them slipping and exposing your eyes to magnified UV.
Important safety feature when using with telescopes or binoculars!
This technique can also be used for colored gels!
Step 1: Materials
- A cheap, thin "step up ring adaptor".
Used to attach larger filters to cameras. ($1.20 on ebay)
- A cheap, thin UV filter. ($3 each on ebay).
You don't really need the UV protection, you just want physical glass to protect the film.
- High quality solar film.
Do NOT go cheap here!!!! 8x8 on Amazon is $18, but it's enough to do a lot of filters. Also, you won't have to worry if you mess up the first attempt.
- Clean, smooth surface that you can cut on.
You will be sliding the filter film around on it and you don't want to scratch it. Non-corrugated cardboard, felt, or paper with cardboard under it.
- Needle
- Razor
- Lens cleaning cloth
Again, do not buy solar film from unknown vendors. If you get sold something that isn't really cutting out the UV, then you will damage your eyes and not even realize it until it's too late. It's not as important with digital cameras that use LED screens, but anything involving your eyes and the quality becomes critically important.
Of course, a micrometer and cnc laser cutter might be the most precise way to go about this, but this works great for those of us who don't have expensive laser equipment available to us...
Why don't you pay attention to the huge spots on the sun?
Will this type of solar film work for viewing an eclipse?
I plan to do it for my binoculars for the upcoming US solar eclipse in 2017.
It's a good idea to plan solar eclipse trips a couple of years in advance.
Thanks, I am already making plans. Come to Grand Island, Nebraska to see the eclipse. likely to have clear weather that time of year and time of day. That is why I was asking.
Oh, and some other comments below list sights that have high-quality solar filter sheets. You might want to check them out.
When I was a kid, in accordance with the astronomy books at the time, I 'smoked' a glass plate by placing the glass plate over a candle's flame and moving it around until the soot was dark and uniform.... my goodness, I'm lucky I still have any eyesight left.
Nice instructable and much more safe!
I was in China for the 2009 solar eclipse and the "solar viewing glasses" that street vendors were selling would damage people's eye. Their culture (at the time) was very much buyer-beware. Good thing is was clouded over for most of the country.
You can use a good set of scissors to cut the solar film out. If you are using corrugated cardboard, the change in density between corrugations can cause the razor blade to slip and give an irregular edge. Also not as safe.
High quality scissors can be used, but I always struggled to not crinkle the solar film while handling it. Placing it on flat surface seemed to work better for me. But I don't have a lot of scissor cutting experience.
Also, consider the Baader solar film.
Ive used this stuff telescopically, and
it works very well.
http://www.baader-planetarium.com/sofifolie/bauanleitung-bino-en.pdf (PDF)
Would be nice if they updated it to use the technique I described here.
BTW, I put this instructable under a public domain license. Sites can either link to it or just create their own white paper based on it.
You make a card board cup that
mates to your instrument with a friction fit.
Also, since youre looking Up at the sun,
gravity helps keep the filter on your instrument.
Ive made 2 of these,
one for my 3" refractor and
one for my 8" reflector.
The baader film works very well.
My filter usage is with OLED viewfinder cameras, but I plan to do one for my telescope and am looking for a better source than Amazon.


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Center for Teaching and Learning
10th Annual Teaching & Learning Symposium, 2014: Call for Proposals
The 2014 application process is now closed.
We invite UW faculty, staff and students to present their Scholarship of Teaching and Learning work at the 2014 UW-Seattle Teaching and Learning Symposium – Tuesday, April 15th 2:00 – 4:30 at the HUB Ballroom.
The Symposium is designed for interactive presentations and discussion among participants. You are invited to present your work as a poster, and you are welcome to bring handouts or use other media that will help demonstrate your work.
- Proposal must be received by Tuesday, February 18th.
- Acceptances will be confirmed by Monday, March 3rd.
- Confirmation of your intent to present by Monday, March 10th.
- Full program (titles, abstracts & presenters) will be posted on our website by Monday, March 31st.
Symposium Schedule – Tuesday, April 15, 2014:
2:00 Welcome
2:15 – 3:00 Poster Session I
3:00 – 3:45 Keynote Talk
3:45 – 4:30 Poster Session II
Poster Sessions:
- Plan to have your poster on display for the full event.
- Your poster will be assigned to one of the two poster sessions. This will allow those presenters who do not have a co-presenter to visit other posters and talk with other presenters during their un-assigned session. If a poster has more than one presenter, typically there is one presenter at the poster for both sessions.
Proposal Submission Process
You will be asked to provide the following information:
- Names and contact information for all co-presenters, as you want them listed in the program
- A title (10-word maximum)
- A brief (300-word maximum) abstract which addresses all of the following questions:
- Research Question: What were you trying to find out or better understand?
- Context: What are relevant characteristics of your setting – course, type of students, etc.?
- Methods: What did you do to assess the impact of your project on student learning?
- Results: What did you learn by approaching your teaching in this way?
- Discussion: What do you see as the implications and/or importance of your work?
Successful proposals will:
- Address all five questions above;
- Effectively communicate your work to readers from other disciplines; and
- Be publishable, as is, in the Symposium program and on our website.
Note: Graduate student presenters may apply to the Donald H. Wulff Fund to cover the costs of poster printing.
To submit a proposal for your work to be part of the Symposium, use this Catalyst WebQ.
For further questions contact us at firstname.lastname@example.com


text:
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text:
Tracking the Holiday Hype: Who's Excited About Halloween?
At the beginning of September on a trip to the theme parks of Orlando, I spent a day in the Magic Kingdom. It was, of course, utterly magical – but one strange thing I noticed was that the entire theme park was decked out in shades of burnt orange, red and brown, with carved pumpkins and scarecrows at every turn.
The whole place was already geared up for Halloween – a full two months early. Madness, I thought.
5 Excellent Reasons Why Businesses Should Blog
Just about every business can benefit from having a blog. A blog is an excellent way for your company to have a voice.
It is a way to "speak" to your customers or clients, post timely information, show some personality, educate your audience and establish yourself as an authority, as well as highlight what you do. (more…)
160,000 Stars in the World: Discussing the Power of Influencers
"There are 160,000 stars in the world."
This was one of the intriguing notions offered on last Saturday's Radio 4 programme 'The Bottom Line'.
The subject? How social media is creating new dynamics between brands, celebrities, and the consumer. The guests were Edwina Dunn, the CEO of Starcount; Dominic Burch, senior director of marketing innovation at Asda, and Robin Grant, co-founder of We Are Social.
A Tale of Two Tech Giants: Why You Can't Always Trust The Buzz Alone
Estimating how a product will fare in its market before its release is vital to every product launch, allowing you to work out ROI, stock levels, distribution, pricing strategies and so on and so forth.
Traditionally, companies went to potential customers to test their shiny new products and gauge how they would field in the real world. For example, Google Glass allowed fans to buy their beta product for £1,000. That's right, £1,000 for an unfinished product.
How to Find Conversations from Specific Locations #brandwatchtips
Brandwatch allows you to discover what people are talking about from all around the globe.
However, we understand that sometimes you want to cut out a lot of this noise and focus on a specific location that matters to you.
Discover New Analysis Opportunities with Sample Queries
We all know the adage "bigger is better," but today we want to give credit to the old saying "less is more".
In statistics, samples are used to represent a large set of data with more efficiency than combing through every piece of information. Sampling is widely used in music, manufacturing, and science to gather insights from large data sets quickly and accurately. (more…)
Getting Personal on Twitter: From Cat GIFs to Weird Tweets
Brands on Twitter. We are so passionate on this subject that we released a report on it!
It's obvious that brands aren't on Twitter to follow the preachings of Justin Bieber.
No, they want to connect with potential customers and build on brand loyalty.
Always Be Prepared: 12 Top Tips for Attending a Trade Show
Attending a trade show can be overwhelming for attendees. There are usually more booths to visit than time during the show so the way to be able to see everything you want or need to is by getting prepared ahead of time. (more…)
How Product Badging Helps Increase Conversions and Branding
Ever heard of product badges? They are like "virtual stickers" that are added to online products to call attention to special information about a product.
When used on e-commerce websites, product badging has been proved to increase conversion rates by 55%. If you haven't thought about product badging for your website, there are many benefits to trying it out, the best of which is, of course, the increase in conversions. (more…)
How to Find Key Topics about Your Brand with #brandwatchtips
With millions of conversations happening all over the web each day, it can be a long and tedious task trying to figure out what exactly your target audience is talking about.
That's where handy tools like Brandwatch's Topic Analysis come in. (more…)


text:
Inspections, Compliance, Enforcement, and Criminal Investigations
Loy, Mike 23-Jun-04
Department of Health and Human Services
Public Health Service
Cincinnati District Office
June 23, 2004
Mr. Mike Loy
669 PD Pyles Road
Columbia, KY 42728
Dear Mr. Loy:
On April 8, 2004, an investigation of your dairy operation conducted by an investigator from the Food & Drug Administration confirmed that you offered for sale a cow for slaughter as food that was adulterated within the meaning of Sections 402(a)(2)(C)(ii) and 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act). The inspection also revealed that you caused animal drugs to be unsafe under Section 512(a) of the Act, and adulterated within the meaning of Section 501(a)(5) of the Act because the drugs were used in a manner that did not conform to their approved use or to the regulations for Extralabel Drug Use in Animals (Title 21, Code of Federal Regulations (CFR), Part 530).
On or about December 2, 2003, you sold a dairy cow (identified with back tag
number: 61TR7763) for slaughter for human food through [redacted]. The animal
was slaughtered on December 5, 2003. The U.S. Department of Agriculture, Food
Safety Inspection Service, (USDA, FSIS) sampled the animal and found that it
contained illegal drug residues. The USDA laboratorys analytical report,
FSIS Sample #415996, shows that the kidney, liver, and muscle tissues of the
referenced animal contained violative Gentamicin residue levels of: 106.54 parts-per-million
(ppm), 5.00 ppm, and 0.32 ppm, respectively. The muscle tissue was also found
to contain a violative Oxytetracycline residue level of 2.94 ppm. There is no
established tolerance for Gentamicin in cattle (see 21 CFR Part 556.300); and
the established tolerance level for Oxytetracycline in the muscle tissue of
dairy cattle is: 2.00 ppm (see 21 CFR Part 556.500). The presence of these drugs
at the reported levels in the edible tissues of this animal causes the food
to be adulterated within the meaning of Section 402(a)(2)(C)(ii) of the Act.
Gentamicin is not approved for use in dairy cows. However, the extralabel use of approved veterinary or human drugs is allowed if the use complies with Sections 512(a)(4) and 512(a)(5) of the Act and 21 CFR Part 530. Our investigation found that your extralabel use of Gentamicin failed to comply with these requirements. For example, you administered Gentamicin to the dairy cow with backtag number: 7763, without the supervision of a licensed veterinarian, in violation of 21 CFR 530.11(,a), and your extralabel use resulted in an illegal drug residue, in violation of 21 CFR 530.11(c). Because your extralabel use of Gentamicin was not in compliance with 21 CFR Part 530, the drug was unsafe under Section 512(a) of the Act and your use caused it to be adulterated within the meaning of Section 501(a)(5) of the Act.
Our investigation also found that you hold animals under conditions that are so inadequate that medicated animals bearing potentially harmful drug residues are likely to enter the food supply. For example, you lack an adequate system for assuring that drugs are used in a manner not contrary to the directions contained in the labeling; animals medicated by you have been withheld from slaughter for appropriate periods of time to permit depletion of potentially hazardous residues of drugs from edible tissues; and all drug products used on your animals are properly tracked. You also failed to maintain any treatment records for your cows. Food from animals held under such conditions is adulterated within the meaning of Section 402(a)(4) of the Act.
This letter is not intended to be an all-inclusive list of violations. It is your responsibility to ensure that your overall operation and the food you distribute are in compliance with the law. You should take prompt action to correct these violations, and you should establish procedures whereby such violations do not recur. Failure to promptly correct these violations may result in FDA taking regulatory action without further notice to you. Regulatory action may include injunction and/or seizure.
Please notify this office in writing within 15 working days of receiving this letter of the steps you have taken to correct the noted violations and to prevent recurrence. If corrective action can not be completed within 15 working days, state the reason for the delay and the time within which the corrections will be completed. Please include copies of any available documentation demonstrating correction.
Please mail your response to: Mr. David Radle, Tissue Residue Monitor, U. S. Food and Drug Administration, 6751 Steger Dr., Cincinnati Ohio, 45237-3097.
Carol A. Heppe
District Director
Cincinnati District


text:
For now, the whole Sam-and-Ronnie thing going on between Rip Hamilton and John Kuester, and whether Hamilton will get traded before the trade deadline later this month, are the most pressing issues for the Pistons.
But once the deadline passes? I have a hunch the biggest question with the team will be what they do with Tracy McGrady. The Associated Press recently wrote about T-Mac's resurgence, including his future in Detroit:
"Tracy has worked out even better than we expected," Pistons president Joe Dumars said in an e-mail to The Associated Press. "He's a pro in every sense of the word."
The question now is where McGrady will be in a year. Dumars says he'd love to have him remain with Detroit, but the veteran may have earned himself a few options with his encouraging play.
I don't need to go into much detail on how great a signing McGrady has been this season. If Chicago had signed him when they had him in for a workout before the season started, I think the Bulls would be legit title contenders, McGrady has been that good (although who knows how much the Arnie Kander effect has had on his resurgence and whether it would be repeated, minus Arnie, elsewhere).
Although the Hamilton situation has seemed like a sideshow, it's just the first of what could be a few distractions, since the Pistons have to make difficult decisions on whether to sign both McGrady and Rodney Stuckey long-term next season.
Tags: John Kuester Richard Hamilton Rodney Stuckey Tracy McGrady


text:
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The owners of Big Z Cleaners, Twin City Dry Cleaners, & Squeeky's Cleaners & Laundromat wash and dry-clean garments with environmentally friendly practices and a keen eye for detail honed over a span of 40 years. After dry-cleaning silk blouses, suits, or dress shirts stained with business-related marinara sauce, specialists press collars and cuffs and preserve their shapes with a customizable dose of starch. The team also carefully executes wash, dry, and fold services that conclude with exemplary folding and placement on hangers.
Scissors smith Terrell "Big T" Collins of The Cutting Edge Hair Design draws upon experience, a steady hand, and a keen eye to treat men to trim and polished cuts and skin-softening close shaves. Gentlemen can slide into a chair, where Terrell masterfully snips unkempt locks and transforms drab 'dos according to client preferences. Like Rapunzel's publicity agent, perfectly sculpted crew cuts, fades, mohawks, or carefully ruffled coifs will draw attention to powerful hair as newly sharp gents strut from the shop. After trimming skyward strands, Big T can take to stubbly visages with a straightedge razor and hot lather, masterfully shooing away beards and mustaches and leaving skin sleek.
No stranger to the outdoors, the dedicated, full-time staff at Suburban Ski and Bike includes Shimano-certified bike technicians as well as members of the National Ski Patrol, certified ski instructors, and NASTAR racers. For forty years, the biking and ski shop has been equipping customers for their various outdoor sojourns, be it biking through heaps of mud in May or slicing through fresh powder in January. Year-round, certified bicycle technicians maintain and repair the full spectrum of makes and models, including road, mountain, and hybrid bikes fitted to children or adults. Suburban?s staff of certified binding technicians and master boot fitters can help riders pick the best fit from a selection of over 300 bikes, help skiers fit snugly into a new pair of brand-name skis, and tune up and repair gear during the off-season.


text:
i like dr. emily peck. she's hbic. everyone is always bitching about how jill has no personality and stuff like that well here's emily. tons of personality and hot to boot. she told hank she was competitive. of course she's going to snake his clients and things like that. so what she's a competitive doctor? who isn't on television shows lately. no different than those whiners on greys anatomy undercutting each other for surgeries and shit in the early seasons.
i think emily is fabulous. like i said she's hbic and she has balls. like evan says she has the social skills he has and hanks medical skills plus she's hot as shit. why would you hate on that? plus honestly she won't hurt hankmed. the show is about him. he goes nowhere. at the most she enjoys an epic fierce run? i dig it.
keep it up, emily. and kudos to you writers and casting people for making and brining her on.
thank you jesse. this is exactly how i feel. besides, emily/hank will make jill get jealous and we all know that the show is about hank and hankmed and hank/jill. honestly, she's not going to screw it up for good. so stfu haters and enjoy one of the first bits of interesting to happen to hank since he came to the hamptons.
her legs …. HNG.


text:
Sort: publication date | titles A - Z
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You're pregnant – congratulations! You may be surprised, excited or anxious; whatever you're feeling, this colourful, easy to use book is here to guide you through your pregnancy and birth. It's packed with information and advice for young mums on everything from staying healthy, dealing with feelings, scans, giving birth and life with the baby. more »2013, Paperback: £8.99/ $14.95
The rules of physical contact can be tricky to grasp. This friendly picture book explains in simple terms how to tell the difference between acceptable and inappropriate touch, helping children with special needs stay safe. Each story covers a different type of touch and will help children understand how boundaries change depending on the context. more »2012, Hardback: £11.99/ $17.95
Let's Talk Relationships offers a multitude of creative ways to get young people aged 13-19 talking about positive relationships, helping them to stay safe, healthy and happy. Ideal for groups or one-to-one work, this resource features over 90 tried and tested activities. more »2010, Paperback: £17.99/ $29.95
Working with Young Men offers a wealth of positive group activities to engage, motivate and meet the needs of young men. Designed to help them improve their self-esteem and develop leadership skills, this book is full of fun and imaginative activities that explore issues such as anger, peer pressure, risk-taking and emotional health and well-being. more »2010, Paperback: £17.99/ $29.95
This book offers interventions and exercises drawn from practice and research, for practitioners to use as a basis for their own arts-based groups or one-to-one sessions. It is accessible and suitable for helping, health and education practitioners and students from a variety of disciplines, such as social work, psychology and counselling. more »2010, Paperback: £19.99/ $32.95
Packed with fun sessions and practical group activities, Working with Young Women presents a multitude of opportunities for young women to build self-esteem, confidence and assertiveness. From art activities to life story work, the author offers ideas for a wide range of projects, games, discussions, drama and role-play to engage and motivate. more »2010, Paperback: £17.99/ $29.95
Sex is never an easy subject for discussion and adults often struggle to find the right words when talking about it with children. This book explores children's thoughts and feelings on the subject of sex and provides parents and other caring adults with guidance on how to respond to difficult questions. more »2010, Paperback: £10.99/ $15.95
This book covers the concerns faced by girls with ASDs and their parents, from periods and puberty to friendships and "fitting in". Looking at these issues within the context of specific areas of difficulty for girls with ASDs, the authors provide families with the knowledge and advice they need to help the whole family through the teenage years. more »2009, Paperback: £15.99/ $19.95
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text:
Written by:
What would death have in store
Similar to what I've waited for,
And along my lasting way
Will I have to suffer more?
What if tonight I sit and pray
Till I get nothing to say,
And when vanity interferes
Shall I pack my things or stay?
I get hopes and I get fears,
Angels coping at my ears,
All what keeps the deafening sound
Is a lake of useless tears.
We move, and move, and move around
In a circle yet not found,
But if we raise our looks up high,
Holy mother has never frowned.
By simple nature we just try,
Though it's more to justify
What a grateful smile can bring,
Yet it's hard to simplify.
Amidst the world of shattered rings
And lovely cardinals with broken wings,
Without the power of a king,
Who on Earth would dare and sing?
Jessica J. Hanna
25th of feb. 07


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"Christianity stands or falls with its revolutionary protest against violence, arbitrariness and pride of power and with its plea for the weak…Christendom adjusts itself far too easily to the worship of power.
Christians should give more offense, shock the world far more, than they are doing now. Christians should take a stronger stand in favour of the weak rather than considering first the possible right of the strong."
Dietrich Bonhoeffer


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Martha House
Geology/Natural Sciences
Pasadena City College
Materials Contributed through SERC-hosted Projects
Activities (2)
VEPP: GPS data, vectors and volcano monitoring: an exercise for introductory geology students based on VEPP data part of NAGT:Teaching Resources:Volcano Exploration Project: Pu`u `O`o:Examples
Brief three-line description of the activity or assignment and its strengths (you will have an opportunity to expand on this description later in the form): This exercise is designed to investigate continuous GPS data from sites around Pu'u'Oo. Students will analyze time series of displacement, create maps of displacement vectors and discuss implications of the data and potential as a volcano monitoring technique.Note: this exercise is currently in development and will not be implemented by the author until Spring 2011. Be aware that updates and changes may occur through this time. Full length description:This activity is designed for freshman or sophomore level courses in Introductory Geology or Geological Hazards for non-majors. No prior math skills are assumed; the activity can be completed without prior knowledge of GPS data, volcano monitoring or Hawaiian geology. The activity can be completed in class as a lab activity or as a homework assignment. Students will complete a series of activities centered on GPS time-series data from Pu'u 'O'o. Following this activity, the VEPP site will be examined as a group in order to investigate GPS data relating to known magmatic episodes at Pu'u 'O'o. Part 1: In-class activity (described in detail in class handout) Examination of time series and computation of displacement and velocities. Graphing of displacement vectors for identified time intervals and determination of actual motion vectors. These activities are interspersed by guided questions. Part 2: In-Class web-based evaluation of VEPP data. Think-Pair-Share activity among whole class. Once students have looked at the Pu'u 'O'o data described in part 1 of the activity, the class as a whole will look at data corresponding to either up to the minute activity or known events in the past. Using skills they have developed in the activity, they will work in small groups to interpret the data on the fly, using the work they have done previously to guide them. This part of the activity will provide the basis for discussion and explanation of the activity over-all.
Eco-Tour Operator Role Brochure part of Cutting Edge:Oceanography:Activities
Individual project designed to combine basic oceanographic concepts in the creation of a travel brochure. Involves some group interaction, but project is individual. Can be done online or in a face-to-face class. Best completed at midterm or later in the semester so that most concepts have been introduced. LEARNING OUTCOMES Describe major oceanic processes and evaluate their influence on the coastal environment. 2Use global data on climate and wind patterns to quantify and describe conditions at various specific coastal sites.
Events and Communities
Using on-line volcano monitoring data in college and university courses: The Volcano Exploration Project, Pu`u `O`o Participants
SAGE2YC LA Local Workshop 2013
GSA 2013 Supporting Student Success in Geoscience at Two-year Colleges


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Have a frame you need to fill or want to start collecting a portfolio of work for a rainy day, our incredibly high quality Photographic Prints are just the ticket. Forget all this digital gubbins, display the photo the way it was meant to be seen.
Art comes in many shapes and sizes, and our photographic prints are ready to fit all of them. The final dimensions will depend on the image you choose, but to give you an idea here are the most common photographic sizes:
I am an artist and poet, short story writer, dramatist, digital artist and photographer. I live in Sussex with my wife and four of my eight children. I am a grandfather of eight grandchildren.
My favourite artist are: Picasso, Warhol, Rothko, Klee, Van Gogh, Degas etc.
I am 64 years old and love the arts.


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