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Regarding Tobasco
Don in Austin posted Mexican Remedy Could one add a tincture of tabasco? That would make the medicine go down in a most delightful way. A touch of tomato juice and worcestershire? Lemon? This is getting better and better... I'm fond of several flavors of Tabasco (all tobasco pepper-based, but not their Jalapeno and Habanero types). I think I started using pepper vinegar on greens in the South by age 4 or 5. I use the garlic flavored variety of red tobasco instead of crushed red pepper in all red Italian things because the tobasco mixes better and tastes better.. crushed red ties as about equal in things simmered for many hours so the crushed red can permeate properly, but the garlic tobasco is always better for adding a little taste at the last minute (the garlic tobasco is considerably milder than their traditional red which I use in other things). Somewhere I found Tobasco flavored soy sauce and that's great too (for oriental things), but this product is only kept in specialty shops so I'm having trouble finding more and may have to mix my own. Curious but apropos of little.. Intro: I have often pondered the origin and nature of "tasteless Minnesota".. When I first came here in '86, one could not even find salt or pepper on tables in restaurants.. "everything" was yucky bland. Later, there's been a shift from totally bland to "seasoned" or "hot" or spicy usually meaning very painfully hot. I guess that the Scandehuvian belief that "life is a painful" (cf, saunas and flogging oneself and others with willow branches, etc) had been translated as they emulate an influx of visitors who prefer seasoned food to the two choices of bland or painfully hot... as if seasoning is supposed to be painful. The point: A number of mothers from various ethnic backgrounds and geographic regions of Minnesota have said that they used tobasco instead of soap as punishment to wash out their kids mouths when they said something bad. This is true! Multiple different and independent reports! Seems to me not only cruel to young kids, but a badly distorted idea of seasonings as well! Guess I'm also curious why they would have tobasco available.. "Tincture" once specifically meant a solution with 10% alcohol, but I can't locate that reference. I thought that only 10% alcohol in tobasco might not differ much from the basic recipe, and more like two shots and a teaspoonful (plus extras) might be better :-) Don's recipe sounds like a good base marinade (add *lots* of strong curry powder) for fried eggs and cubed steak as a Saturday morning work-at-home get going breakfast! Did locate another reference that has useful things about what kinds of alcohol make suitable herbal tinctures.. Chuck |