I was a having just a little lie-in today, prior to our weekend course starting tomorrow… when I was disturbed by our front doorbell… and the postie with an unexpected parcel!
- New Tabasco sauces and some Grey Poupon Dijon Mustard
Food (and other) Matters I have learned are a PR company, and they have sent us some mustard and three bottles of Tabasco. We always have Tabasco in the house, but don’t get through it that quickly (except in our Smoky Bloody Marys.) But we hadn’t thought of using it in our brines before! This week end I hope some of our smokers will test them out for us. One of them is a milder green pepper sauce, Smoky Geo might put some of that in her bloody Mary’s… she doesn’t like quite the kick I do! Looking forward to trying the smoked Tabasco to – made from the chipotle pepper… pronounced chee-POHT-lay, apparently!
The smoked Tabasco is one of the best things in my kitchen, it goes into everything
Hi Oli! Elaine on our two day course this week has put some in her sausages. Some will be smoked today, others she will take home to cook so it will be interesting to see how “smoky” they all taste.
Are you still smoking?