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Public Service Hot Sauce Announcement April 14, 2014

Posted by geoff in News.

Just thought I’d mention that Marie Sharp’s hot sauces are now available in 1 gallon sizes.

(Link in the blogroll in the right-hand sidebar. Not that we have a left-hand sidebar. Which is sad, really.)


1. daveintexas - April 14, 2014

Most foodservice stuff is in bigger packages

2. lauraw - April 14, 2014

That’s going to be real nice for expanding their sales to the cafeteria-style places where self-serve condiments are dispensed from a pump in a gallon jug.

No one who loves big business and globalism and the growth of a small company could possibly object to this development.

3. geoff - April 14, 2014

It’s going to be nice for expanding their sales at Casa geoff, where I go through that stuff at a ridiculous rate. Can’t keep it in the house.

4. Mitchell - April 14, 2014

A nice reminder as I’m out of the stuff myself. Another good one to try is Gringo Bandito. You can get it on Amazon if it’s not in your grocery store. Mine stopped carrying it. >:-(

BTW, drop by my place to see some nifty mushrooms.

5. lauraw - April 14, 2014

Which version of Marie Sharp’s are you addicted to, Geoff? I had some years ago but forgot what it tasted like.

6. geoff - April 15, 2014

I’m partial to Belizean Heat, Beware, and No Wimps Allowed.

7. geoff - April 15, 2014

The key is, Marie Sharp’s hot sauces don’t taste like vinegar (like Tabasco does). Plus they’ve got a little more kick.

8. mesablue - April 15, 2014

Thank you, geoff.

9. Michael - April 15, 2014

Hi Mesa!

10. lauraw - April 15, 2014

The not-vinegary thing is why I like sriracha.

11. Mitchell - April 16, 2014

shuffles chopped liver

12. OBF - April 16, 2014

Does eating hot sauce help you loose weight?

13. daveintexas - April 16, 2014

Vinegar/non-vinegar sauces depend on the food. For Tex-Mex type stuff I prefer the non-vinegar types but for gumbo Tabasco is the right call. Same for greens, either Tabasco or a Trappeys Pepper Sauce

14. lauraw - April 16, 2014

I get that. I like some pickles on food sometimes too.

15. Sobek - April 16, 2014

How is Marie Sharps on roasted rat? Any good? When the burning times come, it might be a good idea to have some recipies ready to go. It will make it more bearable while we’re listening to Geoff reminding us how he warned us all along.

16. Tushar - April 17, 2014

Yo Sobek, are you guys running in the Marathon this year?

BTW, iPad thinks Sobek is misspelled and suggested Sober.

17. Sobek - April 17, 2014

Not this year, Tushar. It didn’t work out with the timing.

We had Indian food tonight for dinner, and once again I was racially profiled. You need to take that up with your people.

18. lauraw - April 17, 2014

Did you do the accent again, Sobek? Because that might be why.

19. Sobek - April 17, 2014

I did not do the accent, and maybe that’s the problem. Indians ask me whether I want the food spicy, and I say yes, and they look at me and think, “whatever, white boy.” If I turn on the Full Apu Accent, maybe I’ll finally get some respect.

And speaking of accents, the wife and I just watched Fargo the other night. I had seen it, but she had not. After the movie, I spent the rest of the night with a North Dakota accent. That was fun. Cracked her up.

20. Retired Geezer - April 17, 2014
21. lauraw - April 18, 2014

If I turn on the Full Apu Accent, maybe I’ll finally get some respect.

‘Respect,’ or ‘a savage beating in the parking lot.’ Po-tay-to, Po-tah-toe.

You can’t blame them for looking askance at your claims to like spicy food. A lot of people claim they do but then blame the chef when the food comes out too hot for them. No restaurant wants to cook for people twice but get paid once.

Reminds me of that marketing study that compared American’s claims about their taste in coffee vs. their actual coffee drinking habits.

They respond overwhelmingly to commercials that advertise coffee that is ‘rich and robust,’ but in actuality Americans prefer some of the weakest coffee in the world. And then they add cream to it.

22. Tushar - April 18, 2014

Sobek, sorry but they will never give you the amount of spice reserved for browner hued people. You may be an exception, but they know that white people’s ‘extremely hot and spicy’ translates as ‘somewhere between bland and mild’ in brown-speak.

Your only choice is to go with an India person. Visit NJ. I know places that will set even my tongue on fire. We can have a blast.

23. geoff - April 18, 2014

Yeah, I alway ask for “extra spicy” at Chinese restaurants, and they give me stuff with no kick at all.

OTOH, I don’t know what it is about the hot spice in Indian food, but it goes right through all the hot sauce callouses my tongue and mouth have built up. I recently happily munched down the spiciest wings they had at Buffalo Wild Wings. No problem. But Indian food kicks my butt.

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