"cshenk" > wrote:
> Leonard Blaisdell wrote in rec.food.cooking:
>
>> In article >,
>> "cshenk" > wrote:
>>
>>> Yup, it's an americans idea of what they think mexican is like, but
>>> milder in general than any true sauce they would use a name like
>>> that with. Still, we know what was meant. The person used picante
>>> sauce in the meatloaf and it worked for them.
>>
>> I tend to stay up late at night. I occasionally watch "Imus in the
>> Morning" which airs at 3 AM here. He was soliciting advice from a
>> Mexican food specialist who was telling him of delicious Mexican
>> sauces. Imus asked if they were better than "Cholula". Since he
>> spends a lot of time in New Mexico, I thought he might know something.
>> I looked for "Cholula" in the Mexican section of my grocery and found
>> it. It has a semi-oval wooden cap. It's made in Mexico. It has
>> replaced everything I ever considered as hot sauce as my favorite,
>> and it isn't very hot. If I were inclined to make a Mexiloaf, I'd
>> start with a half cup of that for a pound of meat. But I haven't yet.
>> Anybody else like this stuff? I think it's great!
>>
>> leo
>
> Cholula is my hot sauce of choice. It has none of the nasty over
> vinegar of so many others but a decent roasted flavor with a bit of
> depth for the price. Distinct wood ball on top makes it kinda spiffy
> looking as well though the flavor means more.
>
>

I like it, but I like using a vinegar sauce on rice and stuff. Also Scotts
vinegar BBQ sauce. Hot, I eat habaneros. If I have to spice up brand hot
sauce, daves insanity, a drop at a time. One thing I like ketchup on,
meatloaf. Let's see, ketchup plus two drops of daves.

Greg

gregz wrote in rec.food.cooking:

> "cshenk" > wrote:
> > Leonard Blaisdell wrote in rec.food.cooking:
> >
> >> In article >,
> >> "cshenk" > wrote:
> >>
> >>> Yup, it's an americans idea of what they think mexican is like,
> but >>> milder in general than any true sauce they would use a name
> like >>> that with. Still, we know what was meant. The person used
> picante >>> sauce in the meatloaf and it worked for them.
> >>
> >> I tend to stay up late at night. I occasionally watch "Imus in the
> >> Morning" which airs at 3 AM here. He was soliciting advice from a
> >> Mexican food specialist who was telling him of delicious Mexican
> >> sauces. Imus asked if they were better than "Cholula". Since he
> >> spends a lot of time in New Mexico, I thought he might know
> something. >> I looked for "Cholula" in the Mexican section of my
> grocery and found >> it. It has a semi-oval wooden cap. It's made in
> Mexico. It has >> replaced everything I ever considered as hot sauce
> as my favorite, >> and it isn't very hot. If I were inclined to make
> a Mexiloaf, I'd >> start with a half cup of that for a pound of meat.
> But I haven't yet. >> Anybody else like this stuff? I think it's
> great! >>
> >> leo
> >
> > Cholula is my hot sauce of choice. It has none of the nasty over
> > vinegar of so many others but a decent roasted flavor with a bit of
> > depth for the price. Distinct wood ball on top makes it kinda spiffy
> > looking as well though the flavor means more.
> >
> >
>
> I like it, but I like using a vinegar sauce on rice and stuff. Also
> Scotts vinegar BBQ sauce. Hot, I eat habaneros. If I have to spice up
> brand hot sauce, daves insanity, a drop at a time. One thing I like
> ketchup on, meatloaf. Let's see, ketchup plus two drops of daves.
>
> Greg

Each has their own taste. Me, I dislike Tabasco because the first
taste is a blast of vinegar and only after do you feel heat.

Cholula is mild by your standards. I can reasonably assume it's not
you fave. I use a bit more and get what i want.

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