1 00:00:07,360 --> 00:00:09,120 Speaker 1: And the other one I think we just want best 2 00:00:09,119 --> 00:00:12,960 Speaker 1: to fest on. It's called the James Brown, so it's 3 00:00:13,000 --> 00:00:15,520 Speaker 1: a fun it's a fun fun name, right, So what 4 00:00:15,560 --> 00:00:19,880 Speaker 1: it is. It's barbecue, beef, layer, fried shrimp. We dress 5 00:00:19,960 --> 00:00:23,040 Speaker 1: it lettuce, tomato, mayonnaise, and pickle. But in the mayo 6 00:00:23,400 --> 00:00:26,120 Speaker 1: there's always controversial us a bed hot best hot sauce, 7 00:00:26,160 --> 00:00:28,880 Speaker 1: crystal or tabasco. So I'll put them both in the 8 00:00:28,920 --> 00:00:33,000 Speaker 1: hot sauce, uh and and put that on there, and 9 00:00:33,040 --> 00:00:35,279 Speaker 1: then we put a little barbecue sauce on it and 10 00:00:35,280 --> 00:00:37,720 Speaker 1: we fire pepper jack cheese on at the end, blowtorch 11 00:00:37,840 --> 00:00:40,840 Speaker 1: it to order. Hello, and welcome to Saber. I'm any 12 00:00:40,880 --> 00:00:43,680 Speaker 1: Rees and I'm Lauren voc Obam. And today we're talking 13 00:00:43,720 --> 00:00:48,600 Speaker 1: about Louisiana style hot sauce. Yeah, because there's a lot 14 00:00:48,680 --> 00:00:51,080 Speaker 1: of hot sauces in that area. Oh, there's a lot 15 00:00:51,120 --> 00:00:53,720 Speaker 1: of hot sauces period, Like I mean, like around the world. 16 00:00:53,800 --> 00:00:56,960 Speaker 1: There are many different styles of doing that thing. Um, 17 00:00:57,080 --> 00:01:03,120 Speaker 1: but certainly there there are a few, a few, a few, 18 00:01:03,200 --> 00:01:05,720 Speaker 1: shall we say. And that voice you heard at the 19 00:01:05,720 --> 00:01:08,959 Speaker 1: top was Justin Kennedy of Parkway Bakery and Tavern, and 20 00:01:08,959 --> 00:01:10,600 Speaker 1: he was talking about a sandwich that they made for 21 00:01:10,640 --> 00:01:14,000 Speaker 1: po Boy Fest which we attended. Um, and I I 22 00:01:14,080 --> 00:01:16,840 Speaker 1: love it, and I do agree that there is controversy 23 00:01:16,920 --> 00:01:20,560 Speaker 1: and strong opinions. Oh yes, this is this is a 24 00:01:20,640 --> 00:01:24,240 Speaker 1: thing that inspires many strong opinions. Which which is better? 25 00:01:25,319 --> 00:01:27,840 Speaker 1: Which should you use on different dishes? Which would you 26 00:01:27,959 --> 00:01:33,399 Speaker 1: use in different dishes? These are questions, not burning hot 27 00:01:33,440 --> 00:01:37,679 Speaker 1: sauce corntions. Um. Yeah, so so we'll be talking about 28 00:01:37,680 --> 00:01:41,400 Speaker 1: a few were Uh, we might mostly be talking about tabasco, 29 00:01:41,480 --> 00:01:45,520 Speaker 1: which some people wouldn't even say is technically a Louisiana 30 00:01:45,560 --> 00:01:49,840 Speaker 1: style hot sauce. Um, but I guess, I guess. Okay, 31 00:01:49,880 --> 00:01:54,360 Speaker 1: this brings us to our question Louisiana style lots houses. 32 00:01:58,720 --> 00:02:03,040 Speaker 1: What are they? Well? Um, they are a category of 33 00:02:03,080 --> 00:02:07,920 Speaker 1: condiments that generally consist of a blend of vinegar, salt, seasonings, 34 00:02:07,960 --> 00:02:12,160 Speaker 1: and a strained puree of roasted, ripened hot chili peppers. 35 00:02:12,520 --> 00:02:16,080 Speaker 1: The seasonings can vary greatly, but often include savory stuff 36 00:02:16,120 --> 00:02:19,160 Speaker 1: like a garlic and celery seed. Uh. The sauce has 37 00:02:19,240 --> 00:02:22,320 Speaker 1: often aged after bottling to let the flavors meld and 38 00:02:22,360 --> 00:02:25,160 Speaker 1: the heat diffuse, and you know, out of the seeds 39 00:02:25,160 --> 00:02:28,920 Speaker 1: throughout the sauce. Sometimes the peppers are aged before the 40 00:02:28,960 --> 00:02:32,560 Speaker 1: sauce is put together, and by aged, I mean the 41 00:02:32,560 --> 00:02:36,200 Speaker 1: peppers are fermented. You usually like salt brine fermented for all, 42 00:02:36,280 --> 00:02:45,160 Speaker 1: Y'll ferment nerds so bacteria, yeah, um. In whatever case, 43 00:02:45,600 --> 00:02:48,800 Speaker 1: the result is a tangy sauce that's savory and a 44 00:02:48,840 --> 00:02:51,880 Speaker 1: little sweet and smoky, and that can pack quite a 45 00:02:51,919 --> 00:02:54,200 Speaker 1: bit of heat, like a couple drops can spice up 46 00:02:54,240 --> 00:02:58,320 Speaker 1: a whole bowl of food or not, depending on your tolerance. 47 00:02:58,320 --> 00:03:01,520 Speaker 1: Two capsasin, which is the active ingredient, so to say, 48 00:03:01,680 --> 00:03:05,000 Speaker 1: in chili peppers, and the word chili derives from an 49 00:03:05,000 --> 00:03:08,040 Speaker 1: Aztec word describing this genus of plants native to the 50 00:03:08,040 --> 00:03:13,480 Speaker 1: America's pepper comes from Christopher Coal on this goog called 51 00:03:13,560 --> 00:03:16,399 Speaker 1: chili's peppers after tasting them and getting that sort of 52 00:03:16,639 --> 00:03:22,360 Speaker 1: black pepper bites. Oh that guy. But black pepper, by 53 00:03:22,400 --> 00:03:25,040 Speaker 1: the way, gets its bite from a totally different chemical, 54 00:03:25,240 --> 00:03:29,440 Speaker 1: pepperine or pepperine. Perhaps see our episode A Prepper on 55 00:03:29,480 --> 00:03:32,880 Speaker 1: black pepper for more on that, But basically, pepperine is 56 00:03:32,919 --> 00:03:35,800 Speaker 1: a irritant of some particular nerves in your mouth and 57 00:03:35,840 --> 00:03:39,560 Speaker 1: knows kep sace and meanwhile, reads is hot to us. 58 00:03:39,640 --> 00:03:41,160 Speaker 1: I mean it's also an irritant, but it but it 59 00:03:41,200 --> 00:03:44,120 Speaker 1: reads hot to us, specifically because it lights up the 60 00:03:44,160 --> 00:03:47,280 Speaker 1: same sensory nerves in your mouth um and other mucous 61 00:03:47,440 --> 00:03:50,480 Speaker 1: membranes as some of us unfortunates have found out um 62 00:03:50,680 --> 00:03:54,600 Speaker 1: that react to physical heat, like like your brain is 63 00:03:54,960 --> 00:03:58,320 Speaker 1: literally saying to you, how get your tongue out of 64 00:03:58,320 --> 00:04:02,120 Speaker 1: the fire. No brain, you can be smart out um. 65 00:04:02,200 --> 00:04:05,040 Speaker 1: But yeah, since it's not actually damaging, like some people 66 00:04:05,040 --> 00:04:09,280 Speaker 1: find that experience fun. My little brother, he like treams 67 00:04:09,480 --> 00:04:12,960 Speaker 1: himself for hottest things, like he'll come home and he'll 68 00:04:13,040 --> 00:04:15,640 Speaker 1: take like a single bite of a chip and it's 69 00:04:15,760 --> 00:04:18,920 Speaker 1: done for the rest of the day. Be slowly building up, 70 00:04:20,160 --> 00:04:23,440 Speaker 1: all right. Whatever he's into, he is into that. He 71 00:04:23,520 --> 00:04:26,000 Speaker 1: also did the Zaxbyst challenge, which is not a challenge. 72 00:04:26,040 --> 00:04:28,880 Speaker 1: I don't think that he made it up. What is 73 00:04:28,920 --> 00:04:35,120 Speaker 1: the Saxbyst challenge? Well, it is a challenge of my 74 00:04:35,240 --> 00:04:39,040 Speaker 1: brother's creation. I suspect, but zaxly just like eleven sauces, 75 00:04:39,760 --> 00:04:42,560 Speaker 1: and they get progressively hotter and are accurately named, unlike 76 00:04:42,680 --> 00:04:45,200 Speaker 1: as I mentioned another episode, a lot of sauces around Atlanta. 77 00:04:45,560 --> 00:04:49,599 Speaker 1: But it eventually you get to like nuclear and so 78 00:04:49,720 --> 00:04:53,240 Speaker 1: insane nuclear, uh, and you just go up the scale 79 00:04:54,600 --> 00:04:57,120 Speaker 1: far you can get okay, like in a single in 80 00:04:57,120 --> 00:05:00,719 Speaker 1: a single sitting, or like okay, I mean probably he 81 00:05:00,760 --> 00:05:03,400 Speaker 1: did do that. That doesn't sound like something he wouldn't do, 82 00:05:03,480 --> 00:05:09,120 Speaker 1: But I think you can space it out a little bit. Yeah, 83 00:05:09,279 --> 00:05:11,719 Speaker 1: I kind of kind of going off of that. These Yeah, 84 00:05:11,720 --> 00:05:15,840 Speaker 1: these sauces can range from medium to like hot, uh, 85 00:05:16,000 --> 00:05:19,640 Speaker 1: depending on the chilies used and the production method. You know, 86 00:05:19,680 --> 00:05:23,440 Speaker 1: different species rank and at different chunks of the Scoville scale. 87 00:05:23,760 --> 00:05:25,680 Speaker 1: And the seeds do tend to carry a lot of 88 00:05:25,680 --> 00:05:27,960 Speaker 1: the heat, so if they're crushed and blended into the sauce, 89 00:05:27,960 --> 00:05:30,839 Speaker 1: it will get hotter. You can tone down by removing them, 90 00:05:30,920 --> 00:05:34,719 Speaker 1: and uh, yeah, Tabasco is a little hotter than most 91 00:05:34,800 --> 00:05:39,120 Speaker 1: other sauces of this category commonly found on restaurant tables. 92 00:05:39,160 --> 00:05:42,719 Speaker 1: Because most other table sauces are made from cayenne peppers, 93 00:05:42,760 --> 00:05:45,800 Speaker 1: which are a varietal of the species Capsicum annum and 94 00:05:45,920 --> 00:05:49,160 Speaker 1: which are kind of medium hot. Tabasco is made from 95 00:05:49,160 --> 00:05:52,920 Speaker 1: a varietal of a separate species, capsicum for tessans, which 96 00:05:52,960 --> 00:05:55,840 Speaker 1: are like hot hot. It's related in the same species 97 00:05:55,880 --> 00:05:59,280 Speaker 1: as the peri peri pepper, and apparently when they're ripe, 98 00:05:59,440 --> 00:06:02,039 Speaker 1: their cells just kind of start breaking down, filling the 99 00:06:02,080 --> 00:06:05,760 Speaker 1: insides of the pepper with juice. And they're real cute. Yeah, 100 00:06:05,800 --> 00:06:08,279 Speaker 1: they're just these wee little like half inch things, something 101 00:06:08,320 --> 00:06:13,000 Speaker 1: like fifteen millimeters, so they're sometimes grown ornamentally. And I'm 102 00:06:13,040 --> 00:06:15,960 Speaker 1: just delighted by the idea of this, like like juice 103 00:06:15,960 --> 00:06:22,960 Speaker 1: sack pepper. That's how I read it described as juice pepper. 104 00:06:23,560 --> 00:06:28,000 Speaker 1: M m anyway, um so so yes, because of its heat, 105 00:06:28,440 --> 00:06:31,600 Speaker 1: it is sometimes sometimes people go like, hey, that's not 106 00:06:31,760 --> 00:06:36,520 Speaker 1: really Louisiana style because it's not made from cayenne. Wow. 107 00:06:37,360 --> 00:06:40,000 Speaker 1: I mean that is a fair point. I don't know 108 00:06:40,040 --> 00:06:43,120 Speaker 1: which side I fall on it, but I do accept 109 00:06:43,360 --> 00:06:49,080 Speaker 1: the point I from from my current research, I would 110 00:06:49,279 --> 00:06:52,160 Speaker 1: venture to say that it's more in the production process, 111 00:06:52,440 --> 00:06:58,960 Speaker 1: but but I don't know anyway, other differences among sauces 112 00:06:58,960 --> 00:07:02,080 Speaker 1: in this category in flude, how much vinegar winds up 113 00:07:02,080 --> 00:07:04,720 Speaker 1: on your palette and like how much sweetness from the peppers. 114 00:07:04,760 --> 00:07:07,200 Speaker 1: And yeah, this is where people start arguing about which 115 00:07:07,240 --> 00:07:15,080 Speaker 1: is best, right, right? What about nutrition? Please please don't 116 00:07:15,160 --> 00:07:17,240 Speaker 1: please don't eat enough hot sauce for it to have 117 00:07:17,320 --> 00:07:22,840 Speaker 1: a nutritive impact on your diet, y'all, superproducer Dylan No, um, 118 00:07:22,880 --> 00:07:25,800 Speaker 1: but I mean okays, as long as you don't experience 119 00:07:25,880 --> 00:07:29,960 Speaker 1: ulcers or other like gastranchenomic upset when you consume hot 120 00:07:30,000 --> 00:07:33,600 Speaker 1: chilies and sauces made thereof us is a good condiment 121 00:07:33,680 --> 00:07:36,240 Speaker 1: for lots of folks to incorporate in their diets in 122 00:07:36,280 --> 00:07:38,520 Speaker 1: that it packs a lot of flavor with a very 123 00:07:38,640 --> 00:07:42,440 Speaker 1: low caloric load. Um. A teaspoonful weighing a little under 124 00:07:42,440 --> 00:07:46,760 Speaker 1: five grams doesn't even contain a whole calorie. It does 125 00:07:46,840 --> 00:07:50,200 Speaker 1: contain about five percent of your daily recommended intake of 126 00:07:50,280 --> 00:07:56,320 Speaker 1: sodium and of vitamin C oh okay um. And by 127 00:07:56,360 --> 00:07:59,440 Speaker 1: the way, the vinegar in these sauces doesn't just add flavor, 128 00:07:59,480 --> 00:08:02,120 Speaker 1: It goes a lot on way in preserving the otherwise 129 00:08:02,160 --> 00:08:04,600 Speaker 1: perishable ingredients in the hot sauce. So so a bottle 130 00:08:04,680 --> 00:08:09,400 Speaker 1: kept clothes will last even at room temperature of four years. Again, 131 00:08:09,600 --> 00:08:13,000 Speaker 1: your mileage may vary based on how much you eat 132 00:08:13,160 --> 00:08:15,239 Speaker 1: hot sauce. Um. I think we go through a bottle 133 00:08:15,280 --> 00:08:19,200 Speaker 1: every like a couple of months in my house. Oh yeah, 134 00:08:19,360 --> 00:08:21,440 Speaker 1: I have a lot of hot sauces. I don't know 135 00:08:21,480 --> 00:08:23,880 Speaker 1: how it happened, but I have so many different types, 136 00:08:24,640 --> 00:08:26,120 Speaker 1: so I don't think I will be running out of 137 00:08:26,160 --> 00:08:29,440 Speaker 1: any anytime soon. Well, but we we all like hot sauce. 138 00:08:29,920 --> 00:08:35,880 Speaker 1: We do, and by we we mean we everybody, humans, 139 00:08:36,559 --> 00:08:40,360 Speaker 1: and and this office in particular at Yum. Yeah, we 140 00:08:40,400 --> 00:08:42,320 Speaker 1: can't get enough of it, which we did touch on 141 00:08:42,360 --> 00:08:46,320 Speaker 1: a little bit in our Sarata episode when the Michaelhinney Company, 142 00:08:46,400 --> 00:08:50,800 Speaker 1: the makers of Tabasco, debut a sauce twenty times hotter 143 00:08:50,920 --> 00:08:54,200 Speaker 1: than their regular sauce. And it's called Scorpion. By the way, 144 00:08:54,679 --> 00:08:58,920 Speaker 1: It's sold out in hours hours. Yeah. In our office alone, 145 00:08:59,320 --> 00:09:02,720 Speaker 1: we have so many hot sauce people with their own 146 00:09:02,960 --> 00:09:05,800 Speaker 1: bottles of hot sauce. Yeah. Um. It's what I gave 147 00:09:05,840 --> 00:09:07,920 Speaker 1: Matt Matt Frederick from stuff they don't want you to 148 00:09:07,920 --> 00:09:10,200 Speaker 1: know for Christmas a couple of years ago. Yeah, give 149 00:09:10,240 --> 00:09:14,880 Speaker 1: him a whole array. Oh it's so funny. Uh Yeah. 150 00:09:15,040 --> 00:09:18,280 Speaker 1: Jonathan Strickland hosted a live hot Sauce challenge in our 151 00:09:18,320 --> 00:09:20,240 Speaker 1: break room a couple of years back. He's the host 152 00:09:20,280 --> 00:09:22,160 Speaker 1: of Tech Stuff and a couple other things. If you're 153 00:09:22,360 --> 00:09:23,920 Speaker 1: if you haven't heard of him and Yeah, he brought 154 00:09:23,960 --> 00:09:27,840 Speaker 1: in like fifteen or twenty sauces ranked from hypothetically least 155 00:09:27,880 --> 00:09:33,200 Speaker 1: too hypothetically most hot, and just turned the video on 156 00:09:33,280 --> 00:09:38,200 Speaker 1: and went through the entire line. US. Yeah, producer Dylan 157 00:09:38,360 --> 00:09:41,120 Speaker 1: and Uh and the aforementioned Matt Frederick were in on 158 00:09:41,200 --> 00:09:44,840 Speaker 1: it too, and I came in somewhere around the middle, uh, 159 00:09:44,880 --> 00:09:49,319 Speaker 1: because I shouldn't really eat capscum anums, but other species 160 00:09:49,320 --> 00:09:52,040 Speaker 1: are basically okay. So anyway, Yeah. By by the end though, 161 00:09:52,080 --> 00:09:55,480 Speaker 1: like I genuinely felt like I was high. Yeah, you 162 00:09:55,520 --> 00:09:57,920 Speaker 1: can still watch it. UM's on the House to Works 163 00:09:57,920 --> 00:10:00,120 Speaker 1: Facebook page. You can go there and click over to 164 00:10:00,200 --> 00:10:03,640 Speaker 1: like the video tab and search for hot sauce face off. Yeah. 165 00:10:03,840 --> 00:10:05,960 Speaker 1: Our our boss at the time was trying to talk 166 00:10:06,000 --> 00:10:07,920 Speaker 1: to me after the video, and I was just like, dude, 167 00:10:07,920 --> 00:10:14,040 Speaker 1: I can't I to go sit down. It's kind of 168 00:10:14,080 --> 00:10:18,280 Speaker 1: like our chip fiasco. Oh, the chip fiasco is different. 169 00:10:18,559 --> 00:10:21,080 Speaker 1: That was we we got. I know, we've talked about 170 00:10:21,080 --> 00:10:22,800 Speaker 1: it on the show before. We got one of those 171 00:10:23,000 --> 00:10:27,360 Speaker 1: um Carolina Carolina Reaper chips that comes in like a 172 00:10:27,400 --> 00:10:33,560 Speaker 1: single chip pack coffin shaped box and it's quite warm. Um. 173 00:10:33,600 --> 00:10:35,720 Speaker 1: But I mean, like, like I I felt the pain 174 00:10:35,800 --> 00:10:39,480 Speaker 1: of that one, but I didn't feel like it wasn't 175 00:10:39,520 --> 00:10:43,439 Speaker 1: like psychoactive. Okay, I see, yeah, that is a lot. 176 00:10:43,480 --> 00:10:46,439 Speaker 1: That is a lot. It was um. However, hot sauce 177 00:10:46,520 --> 00:10:49,760 Speaker 1: is not just for melting your face off. I know 178 00:10:51,080 --> 00:10:54,280 Speaker 1: when we were over at Broussard's interviewing the general manager there, 179 00:10:54,280 --> 00:10:57,520 Speaker 1: when Rebecca Shapman, she mentioned that they put a little 180 00:10:57,559 --> 00:10:59,920 Speaker 1: crystal in their a ali and a little too bath 181 00:11:00,120 --> 00:11:05,520 Speaker 1: go in their burnet's. I like that. Yeah. All of 182 00:11:05,559 --> 00:11:08,480 Speaker 1: this hot sauce love amounted to one point thirty seven 183 00:11:08,559 --> 00:11:12,400 Speaker 1: billion dollars in the US alone in seventeen. From two 184 00:11:12,480 --> 00:11:16,320 Speaker 1: thousand to sixteen, the American market grew by one hundred 185 00:11:16,360 --> 00:11:20,240 Speaker 1: and fifty percent. Analysts don't think the industry is slowing 186 00:11:20,280 --> 00:11:23,440 Speaker 1: down anytime soon either. They also think s to do 187 00:11:23,600 --> 00:11:26,120 Speaker 1: with people of all ages being more willing to try 188 00:11:26,320 --> 00:11:32,360 Speaker 1: new food experiences. Until n Michaelhney only sold its original product. 189 00:11:32,960 --> 00:11:36,720 Speaker 1: But that means that there's been so much room for expansion, 190 00:11:36,720 --> 00:11:39,480 Speaker 1: and there still is so much room for new products. 191 00:11:40,800 --> 00:11:44,600 Speaker 1: Michaelehney's market share now is seventeen point one percent, which 192 00:11:44,679 --> 00:11:46,800 Speaker 1: is the largest in the US. If we're looking at 193 00:11:46,800 --> 00:11:51,000 Speaker 1: these hot sauces, but the market is pretty fragmented. They 194 00:11:51,040 --> 00:11:54,439 Speaker 1: produced a seven and fifty thousand bottles a day. They 195 00:11:54,440 --> 00:11:57,079 Speaker 1: shipped to one hundred and eighty seven countries and bottle 196 00:11:57,160 --> 00:12:01,280 Speaker 1: in twenty two dialects and languages. Yeah, that's just Tabasco brand. Yes, 197 00:12:02,480 --> 00:12:05,320 Speaker 1: The peppers to make that much sauce are grown throughout 198 00:12:05,360 --> 00:12:09,240 Speaker 1: Central America and in parts of Africa. Ten million pounds 199 00:12:09,240 --> 00:12:13,600 Speaker 1: of peppers annually for that brand. It sounds like a 200 00:12:13,640 --> 00:12:16,800 Speaker 1: really challenging business like, especially at that scale. As you 201 00:12:16,800 --> 00:12:20,200 Speaker 1: may have noticed yourself, any given to peppers of the 202 00:12:20,240 --> 00:12:22,480 Speaker 1: same variety that you like buy at the store might 203 00:12:22,559 --> 00:12:26,360 Speaker 1: have wildly different heat levels. Um So every batch has 204 00:12:26,400 --> 00:12:30,200 Speaker 1: to be very carefully quality controlled at the sound tra key. 205 00:12:30,840 --> 00:12:34,800 Speaker 1: Every year, Crystal processes twelve million gallons of cayenne pepper 206 00:12:34,840 --> 00:12:37,440 Speaker 1: mash for three million gallons of Crystal hot sauce that 207 00:12:37,600 --> 00:12:42,520 Speaker 1: end up in seventy five different countries. Peppers unlimited incorporation. 208 00:12:42,679 --> 00:12:46,160 Speaker 1: The current producers of Bulliards can produce over a hundred 209 00:12:46,160 --> 00:12:50,360 Speaker 1: thousand gallons of bulk sauce per day. They're producers, by 210 00:12:50,360 --> 00:12:54,000 Speaker 1: the way, mostly for bulk purchasers food service industry, including 211 00:12:54,040 --> 00:12:56,920 Speaker 1: like government operations all around the world. It's a really 212 00:12:57,000 --> 00:13:01,160 Speaker 1: fascinating like market segment they reformulated or overseas customers, all 213 00:13:01,200 --> 00:13:04,520 Speaker 1: kinds of stuff like that. Here's a really specific number, 214 00:13:05,080 --> 00:13:08,480 Speaker 1: the number on the bottom of Tabasco bottles. Every bottle 215 00:13:08,600 --> 00:13:12,360 Speaker 1: has one. Yeah, it's just quality control, the mold number 216 00:13:12,480 --> 00:13:14,840 Speaker 1: used to create the bottle. Yeah, there's a lot of 217 00:13:15,040 --> 00:13:17,000 Speaker 1: theories about it. And then the answer is sort of 218 00:13:17,080 --> 00:13:22,280 Speaker 1: kind of antichrisic. Well, it might have deeper meaning, it 219 00:13:22,360 --> 00:13:24,040 Speaker 1: could get stuff they don't want you to know on 220 00:13:24,120 --> 00:13:27,120 Speaker 1: this we should, I mean, Matt would be very happy 221 00:13:27,280 --> 00:13:32,480 Speaker 1: as we've already um seven twenty. That's how many drops 222 00:13:32,480 --> 00:13:35,240 Speaker 1: of Tabasco you'll get from a two ounce bottle, which 223 00:13:35,240 --> 00:13:38,320 Speaker 1: comes out to about twelve teaspoons. The recommended shelf life 224 00:13:38,400 --> 00:13:42,760 Speaker 1: is five years. And here is another another number, one 225 00:13:43,080 --> 00:13:46,320 Speaker 1: because apparently, as of two thousand nine, Michaelhenny is the 226 00:13:46,400 --> 00:13:50,120 Speaker 1: only non British food company that has a Royal Orange. 227 00:13:51,160 --> 00:13:55,840 Speaker 1: And if you're wondering what what that means, I was too. 228 00:13:56,240 --> 00:13:59,360 Speaker 1: It means that Tabasco is the official hot sauce of 229 00:13:59,400 --> 00:14:03,480 Speaker 1: the Queen. She has an official hot you know what, 230 00:14:03,800 --> 00:14:06,200 Speaker 1: I can have an official hot sauce too. You can 231 00:14:06,360 --> 00:14:09,200 Speaker 1: you don't have to be royalty. I'm going to think 232 00:14:09,200 --> 00:14:13,200 Speaker 1: about this, okay. Um. You can also find Tabasco on 233 00:14:13,280 --> 00:14:16,800 Speaker 1: Air Force one and on the International Space Station. They 234 00:14:16,840 --> 00:14:19,680 Speaker 1: partner with plenty of other brands to from A one 235 00:14:20,120 --> 00:14:28,600 Speaker 1: two Hines to Jelly Belly do Racha. That is intrigue, 236 00:14:28,640 --> 00:14:32,720 Speaker 1: isn't it. I don't know. I it depends on it 237 00:14:32,760 --> 00:14:38,520 Speaker 1: depends on how their partner. I suppose that's true. That's true. Um. 238 00:14:38,680 --> 00:14:42,400 Speaker 1: Guam actually beats the US in Tabasco consumption per capita 239 00:14:42,520 --> 00:14:45,400 Speaker 1: by like a lot. Um. We come in second four 240 00:14:45,440 --> 00:14:48,600 Speaker 1: ounces per capita compared to point seven five ounces per 241 00:14:48,680 --> 00:14:51,680 Speaker 1: capital in the United States. So yeah, like a lot Yeah, 242 00:14:51,920 --> 00:14:58,400 Speaker 1: that's great. Coom oh and Crystal has exclusive rights to 243 00:14:58,440 --> 00:15:02,680 Speaker 1: aged peppers shipped for Chihuahua, Mexico. That's how they get 244 00:15:02,720 --> 00:15:08,640 Speaker 1: their stock. Louisiana has more than its fair share of 245 00:15:08,680 --> 00:15:12,080 Speaker 1: hot sauces. Louisiana Style is a category of the sauces 246 00:15:12,080 --> 00:15:15,640 Speaker 1: which we've been talking about, but it's pretty wide adaptable category. Um. 247 00:15:15,680 --> 00:15:19,280 Speaker 1: Like a lot of foods in Louisiana, hot sauce empires 248 00:15:19,320 --> 00:15:23,200 Speaker 1: owned within families and passed from generation to generation. We 249 00:15:23,680 --> 00:15:27,000 Speaker 1: passed more than one hot Sauce bar in New Orleans 250 00:15:27,320 --> 00:15:31,080 Speaker 1: and super Producer and a hot sauce fiend. Dylan kept 251 00:15:31,160 --> 00:15:33,680 Speaker 1: bringing them up and what I think he thought was 252 00:15:33,680 --> 00:15:38,200 Speaker 1: a nonchalant with studied studied lead nonchalant. Yeah. By the 253 00:15:38,240 --> 00:15:41,520 Speaker 1: fourteenth time, we were like, we see through you man. 254 00:15:44,720 --> 00:15:47,840 Speaker 1: The State touts their hot sauces with a sense of pride, 255 00:15:48,040 --> 00:15:50,320 Speaker 1: sometimes going as far to say they invented it in 256 00:15:50,680 --> 00:15:55,480 Speaker 1: this country. In Thrill List and three New Orleans firefighters 257 00:15:55,480 --> 00:15:58,320 Speaker 1: put fifteen different types of Louisiana hot sauces to the 258 00:15:58,360 --> 00:16:02,880 Speaker 1: test from Buyu but Burner, the Louisiana's Pepper Sauce, the 259 00:16:02,880 --> 00:16:07,080 Speaker 1: Louisiana brands the Perfect Hot Sauce, Tiger Sauce and d 260 00:16:07,200 --> 00:16:10,880 Speaker 1: A t Dat Sauce two, Tabasco's Classic Pepper Sauce, and 261 00:16:10,920 --> 00:16:16,200 Speaker 1: Crystal Which Crystal one. Yeah, there are a lot of 262 00:16:16,280 --> 00:16:21,280 Speaker 1: local brands Hungry Hogs, Slap your Mama, Frog Bone, Try 263 00:16:21,360 --> 00:16:27,040 Speaker 1: Me Bone, FIBs, Bullyards, Panola, Trappeze, Cajun Power, Cajun Chef. 264 00:16:27,520 --> 00:16:29,240 Speaker 1: Some of them are fairly new on the market, but 265 00:16:29,280 --> 00:16:32,000 Speaker 1: some have been around for a century or more. Wow, 266 00:16:33,480 --> 00:16:38,040 Speaker 1: everyone and every region has a favorite. I grew up 267 00:16:38,040 --> 00:16:41,440 Speaker 1: in a Tabasco household, but we did have crystal too, 268 00:16:41,440 --> 00:16:43,360 Speaker 1: And it's kind of like you said, depending on what 269 00:16:43,400 --> 00:16:46,600 Speaker 1: you're eating, that's the hot sauce that you would use. 270 00:16:47,160 --> 00:16:52,800 Speaker 1: Hot sauces have fans. There's merch again, like Saracha Gratum 271 00:16:52,960 --> 00:16:55,880 Speaker 1: or the cults of Crystal Hot Sauce, which is the 272 00:16:55,920 --> 00:16:59,240 Speaker 1: official hot sauce of the New Orleans Saints, the football team. 273 00:16:59,280 --> 00:17:01,800 Speaker 1: I don't think, don't think my dad really dug very 274 00:17:01,840 --> 00:17:04,359 Speaker 1: spicy food, so I don't think I really started experimenting 275 00:17:04,359 --> 00:17:08,720 Speaker 1: with hot sauce until I was older. Yeah. Yeah, well 276 00:17:08,760 --> 00:17:10,919 Speaker 1: I've mentioned before my dad was we called him the 277 00:17:10,920 --> 00:17:13,000 Speaker 1: condiment King because he would come out and he would 278 00:17:13,040 --> 00:17:15,199 Speaker 1: just place like ten condiments on the table, like we 279 00:17:15,320 --> 00:17:17,840 Speaker 1: had to wait for him before we could start. How 280 00:17:17,880 --> 00:17:22,399 Speaker 1: many condiments? But yeah, I currently have at least eleven 281 00:17:22,600 --> 00:17:25,320 Speaker 1: hot sauces in my house. Different types. Oh yeah, we've 282 00:17:25,359 --> 00:17:29,680 Speaker 1: got all goodness, I'd say five, maybe about five. Gotta 283 00:17:29,760 --> 00:17:32,720 Speaker 1: have your variety, you do, you do? My My favorite 284 00:17:32,720 --> 00:17:36,280 Speaker 1: are generally the habenarrow ones. Oh yeah, those are good. 285 00:17:36,320 --> 00:17:41,400 Speaker 1: Those are good. Yeah, but still basically within this style anyway. 286 00:17:42,040 --> 00:17:44,440 Speaker 1: Also just want to mention because anytime I can bring 287 00:17:44,520 --> 00:17:48,280 Speaker 1: up Beyonce, why not after her song Formation came out 288 00:17:49,080 --> 00:17:51,120 Speaker 1: with the line I got hot sauce in my bag 289 00:17:51,280 --> 00:17:53,680 Speaker 1: once again, like red lobster, hot sauce experience a little 290 00:17:53,680 --> 00:17:57,080 Speaker 1: bit of a bump. Oh yeah, the Beyonce bump bump. 291 00:17:57,080 --> 00:17:59,560 Speaker 1: But that's lovely goodness. I think it's the thing that 292 00:17:59,600 --> 00:18:01,320 Speaker 1: we can all agree on is making sure that you 293 00:18:01,400 --> 00:18:04,560 Speaker 1: have hot sauce just in case of hot sauce emergency. 294 00:18:04,920 --> 00:18:08,880 Speaker 1: You never know when a hot sauce emergency will strike. True. 295 00:18:10,240 --> 00:18:15,440 Speaker 1: But this about brings us to the history. But first 296 00:18:15,520 --> 00:18:17,720 Speaker 1: it brings us to a quick brick forward from our sponsor, 297 00:18:27,400 --> 00:18:31,080 Speaker 1: and we're back, Thank you sponsor, Yes, thank you. Well, 298 00:18:31,280 --> 00:18:34,840 Speaker 1: hot sauces they go, they go way back. Yeah, yeah, 299 00:18:34,880 --> 00:18:37,960 Speaker 1: we've been into this for a while. Um Columbus observed 300 00:18:37,960 --> 00:18:41,080 Speaker 1: the indigenous peoples of the America's using chilies to make 301 00:18:41,160 --> 00:18:44,440 Speaker 1: sauce in Fortune ninety three, which again he either thought 302 00:18:44,600 --> 00:18:47,080 Speaker 1: were related to peppercorns or he just stole that name 303 00:18:47,119 --> 00:18:51,479 Speaker 1: from them. Sure, Mayan's the Aztec Inca's all use chilies, 304 00:18:51,520 --> 00:18:55,200 Speaker 1: and often at first as medicinal remedy for all kinds 305 00:18:55,200 --> 00:18:58,000 Speaker 1: of things, but people did just straight up enjoy them too, 306 00:18:58,520 --> 00:19:01,600 Speaker 1: mixed in with food or drink. At the same time, 307 00:19:01,760 --> 00:19:04,240 Speaker 1: cooks from West Africa at a long history of adding 308 00:19:04,359 --> 00:19:08,720 Speaker 1: pungent pike and spices to dishes like pepper. When European 309 00:19:08,760 --> 00:19:12,080 Speaker 1: traders introduced chilies from the New World to West Africa 310 00:19:12,160 --> 00:19:15,439 Speaker 1: during the fifteen hundreds and sixteen hundreds, they were widely 311 00:19:15,440 --> 00:19:18,720 Speaker 1: embraced to palettes already used to some spice in their 312 00:19:18,760 --> 00:19:23,840 Speaker 1: foods Enslaved Africans arriving to the America's observed the indigenous 313 00:19:23,880 --> 00:19:28,080 Speaker 1: population eating the chilies as well. In one account from 314 00:19:28,160 --> 00:19:31,760 Speaker 1: seventeen hundred Jamaica, the author Wroth that quote Indians and 315 00:19:31,800 --> 00:19:36,400 Speaker 1: blacks made a pickle of salt, vinegar, and chilis, specifically cayenne, 316 00:19:36,560 --> 00:19:40,399 Speaker 1: to treat a handful of tropical diseases. By two, a 317 00:19:40,440 --> 00:19:44,280 Speaker 1: pharmacist in North America might prescribe gargling hot sauce if 318 00:19:44,320 --> 00:19:46,720 Speaker 1: you were having trouble with your throat, mouth, or stomach. 319 00:19:47,560 --> 00:19:49,639 Speaker 1: And for a long time that's what hot sauce was 320 00:19:49,720 --> 00:19:54,200 Speaker 1: for for well off white people, medicine, not food. In fact, 321 00:19:54,240 --> 00:19:56,760 Speaker 1: eating it was viewed as vulgar because it went against 322 00:19:56,800 --> 00:20:00,399 Speaker 1: the French ideal of a balance of seasonings and flavors. So, 323 00:20:00,440 --> 00:20:03,080 Speaker 1: of course it was associated with poor people, with immigrants, 324 00:20:03,119 --> 00:20:08,880 Speaker 1: with enslaved people. One person, though, saw a business opportunity here. 325 00:20:09,520 --> 00:20:13,679 Speaker 1: Enter Irish immigrant entrepreneur and slave owner Colonel Monzel White. 326 00:20:14,200 --> 00:20:17,359 Speaker 1: During the eighteen forties, a cholera epidemic racked the Lower 327 00:20:17,359 --> 00:20:22,320 Speaker 1: Mississippi Valley, killing thousands. White had long observed slaves using 328 00:20:22,359 --> 00:20:25,399 Speaker 1: cayene chilis on their foods, and since chili's did have 329 00:20:25,520 --> 00:20:29,160 Speaker 1: this medicinal reputation, he thought maybe he could use them 330 00:20:29,200 --> 00:20:33,040 Speaker 1: to cure this color epidemic. In particular, he wanted to 331 00:20:33,119 --> 00:20:36,480 Speaker 1: give a new pepper to him, new to him anyway, 332 00:20:36,520 --> 00:20:39,160 Speaker 1: a try one that had arrived to the US from 333 00:20:39,160 --> 00:20:42,320 Speaker 1: Mexico after the conclusion of the Mexican American War from 334 00:20:42,359 --> 00:20:46,119 Speaker 1: eighteen forty six and eighteen forty eight. It was called Tabasco. 335 00:20:47,520 --> 00:20:53,560 Speaker 1: That that Tabasco. Yes, that Tabaska. Tabasco is a state 336 00:20:53,600 --> 00:20:56,840 Speaker 1: in Mexico. M It is unclear whether this variety of 337 00:20:56,880 --> 00:21:00,320 Speaker 1: peppers actually comes from there, but yeah, the name that 338 00:21:00,320 --> 00:21:03,439 Speaker 1: that was the name they were given. Yes, And Colonel 339 00:21:03,480 --> 00:21:06,600 Speaker 1: White planted and cultivated the Tabasco in place of the 340 00:21:06,640 --> 00:21:09,840 Speaker 1: easier to grow and more plentiful chayenne peppers, and after 341 00:21:09,880 --> 00:21:14,040 Speaker 1: conducting medicinal trials, the particulars of which are lost to time, 342 00:21:14,840 --> 00:21:17,720 Speaker 1: he believed tabasco was a viable way to hold back 343 00:21:17,840 --> 00:21:21,440 Speaker 1: the cholera epidemic, and he shared his findings around Tabasco 344 00:21:21,560 --> 00:21:26,200 Speaker 1: with other folks in Louisiana. Because tabasco did not yield 345 00:21:26,200 --> 00:21:29,240 Speaker 1: as much as cayenne and it was much more difficult 346 00:21:29,240 --> 00:21:31,800 Speaker 1: of a crop, White decided the best way to get 347 00:21:31,840 --> 00:21:33,800 Speaker 1: the most out of it was to use it in 348 00:21:33,840 --> 00:21:36,359 Speaker 1: a sauce, and people seem to dig it, and he 349 00:21:36,440 --> 00:21:39,879 Speaker 1: started bottling and selling this tabasco sauce. Legend goes he 350 00:21:39,920 --> 00:21:41,680 Speaker 1: carried his hot sauce with him when he went to 351 00:21:41,760 --> 00:21:43,680 Speaker 1: restaurants in New Orleans, which I think is a very 352 00:21:43,720 --> 00:21:49,240 Speaker 1: clever marketing technique if true. White died in eighteen sixty three, 353 00:21:49,280 --> 00:21:52,760 Speaker 1: but the tabasco based hot sauce certainly did not. It 354 00:21:52,840 --> 00:21:55,160 Speaker 1: was the number one type of hot sauce in Louisiana. 355 00:21:55,480 --> 00:21:57,879 Speaker 1: Bottles of it started lining grocery store shelves with a 356 00:21:57,880 --> 00:22:04,239 Speaker 1: pretty hefty price tag. Spice teg A large part of 357 00:22:04,280 --> 00:22:05,960 Speaker 1: this was due to the birth and success of the 358 00:22:06,000 --> 00:22:11,640 Speaker 1: Michaelehney Tabasco brand pepper sauce Empire in eighteen So yeah, 359 00:22:11,720 --> 00:22:15,800 Speaker 1: the Mickelehney Empire. Once the Civil War had ended, Edmund 360 00:22:15,800 --> 00:22:19,800 Speaker 1: Mickelhenney set up shop on Avery Island, Louisiana. And this 361 00:22:19,920 --> 00:22:22,480 Speaker 1: is a pretty fascinating place. It's not an island like 362 00:22:22,520 --> 00:22:24,760 Speaker 1: in the gulfer in the middle of a river. Rather, 363 00:22:24,880 --> 00:22:27,159 Speaker 1: it's this raised bit of earth on top of a 364 00:22:27,200 --> 00:22:30,840 Speaker 1: salt deposit in the middle of wetlands. I read that 365 00:22:30,840 --> 00:22:32,920 Speaker 1: it's a hundred and sixty five ft above sea level, 366 00:22:33,000 --> 00:22:35,800 Speaker 1: which is the highest point on the Gulf coast, and 367 00:22:35,920 --> 00:22:38,640 Speaker 1: that researchers think that the salt deposit goes as far 368 00:22:38,720 --> 00:22:42,520 Speaker 1: deep into the earth as Mount Everest is high. I know. 369 00:22:43,240 --> 00:22:46,399 Speaker 1: So yeah, so yeah, that's cool. But anyway, um, the 370 00:22:46,760 --> 00:22:50,639 Speaker 1: island was owned by the Avery family, Edmunds in laws. 371 00:22:51,200 --> 00:22:53,800 Speaker 1: He had been a banker before the Civil War. But uh, 372 00:22:54,160 --> 00:22:56,800 Speaker 1: the South wasn't really in like dire need of bankers 373 00:22:56,880 --> 00:23:00,880 Speaker 1: during reconstruction yea. And the sugar planta that the Averies 374 00:23:00,960 --> 00:23:03,879 Speaker 1: had been running before the war was pretty much destroyed 375 00:23:03,880 --> 00:23:07,959 Speaker 1: by honestly probably both armies. Um as they collected salt 376 00:23:08,119 --> 00:23:13,719 Speaker 1: from the island, so he started growing tabasco and fermenting 377 00:23:13,760 --> 00:23:18,600 Speaker 1: them into a spicy sauce. It had three ingredients, peppers, vinegar, 378 00:23:18,720 --> 00:23:22,119 Speaker 1: and salt harvested from Avery Island salt mines. Aged the 379 00:23:22,119 --> 00:23:24,280 Speaker 1: peppers thirty days, then mixed in with vinegar and salt, 380 00:23:24,359 --> 00:23:27,520 Speaker 1: and aged the result in stone jars for another thirty days. 381 00:23:27,880 --> 00:23:31,040 Speaker 1: Then you put the final product and old cologne bottles, 382 00:23:31,440 --> 00:23:35,359 Speaker 1: which was great because it controlled the amount of sauce 383 00:23:35,440 --> 00:23:38,919 Speaker 1: for Americans with sensitive palates, possibly in new cologne bottles. 384 00:23:38,920 --> 00:23:44,680 Speaker 1: Either way, I hope it's old ones large. Yeah, it's 385 00:23:44,680 --> 00:23:48,560 Speaker 1: pretty great anyway. Um. He thought it was pretty good 386 00:23:48,640 --> 00:23:50,960 Speaker 1: and that perhaps he could make some money off the sauce. 387 00:23:51,040 --> 00:23:54,199 Speaker 1: The commercial hot sauce was like literally non existent at 388 00:23:54,200 --> 00:23:58,240 Speaker 1: the time. In sixty eight, Edmund Mchalhonney sent samples to 389 00:23:58,520 --> 00:24:01,200 Speaker 1: grocers in New Orleans and along the Gulf Coast selling 390 00:24:02,200 --> 00:24:05,639 Speaker 1: bottles of his Basco hot sauce. In eighteen seventy he 391 00:24:05,720 --> 00:24:09,560 Speaker 1: patented the process of making it and it grew from there. 392 00:24:10,520 --> 00:24:13,400 Speaker 1: One of the trash dumps on the island from back 393 00:24:13,400 --> 00:24:16,280 Speaker 1: in those days later became an archaeological site run by 394 00:24:16,280 --> 00:24:20,600 Speaker 1: the University of Alabama. Oh, that's so cool. There's so 395 00:24:20,640 --> 00:24:25,320 Speaker 1: many cool things in this episode right. Meanwhile, according to 396 00:24:25,480 --> 00:24:29,680 Speaker 1: Bullyard's brand, There's was the very first commercially sold cayenne 397 00:24:29,720 --> 00:24:33,280 Speaker 1: pepper sauce of this style and a debuted in nineteen 398 00:24:34,240 --> 00:24:37,320 Speaker 1: h This business is still family owned a fourth generation 399 00:24:37,400 --> 00:24:40,160 Speaker 1: now and still made in St. Martinville, which is out 400 00:24:40,200 --> 00:24:43,199 Speaker 1: near Lafayette, a little bit north of Avery Island. Apparently 401 00:24:43,240 --> 00:24:46,520 Speaker 1: they've got another huge pepper farm out there. The Sebon 402 00:24:46,640 --> 00:24:49,960 Speaker 1: brand originated in the same town about thirty years later, 403 00:24:50,119 --> 00:24:52,680 Speaker 1: made of a blend of three peppers by one Alida 404 00:24:52,960 --> 00:24:56,119 Speaker 1: trey Han, a Cajun woman who later moved her family 405 00:24:56,160 --> 00:24:59,760 Speaker 1: and her brand out to East Texas. But a bit 406 00:24:59,800 --> 00:25:03,800 Speaker 1: be for that. In Frank's Red Hot Sauce made its debut, 407 00:25:03,880 --> 00:25:06,600 Speaker 1: the product of a collaboration between the frank T and 408 00:25:06,680 --> 00:25:09,520 Speaker 1: Spice Company, uh the founder of that, Jacob Frank, and 409 00:25:09,640 --> 00:25:12,720 Speaker 1: a pepper farmer from a New Iberia, one Adam Stillette 410 00:25:13,119 --> 00:25:16,160 Speaker 1: cr wings episode for more on where that one went 411 00:25:16,200 --> 00:25:21,760 Speaker 1: to us talk about crystal hot sauce. Now, Okay, the 412 00:25:21,880 --> 00:25:27,119 Speaker 1: year three, Alvin Balmer, a descendant of German immigrants who 413 00:25:27,160 --> 00:25:29,680 Speaker 1: had settled in New Orleans after the Civil War had 414 00:25:29,760 --> 00:25:33,640 Speaker 1: just met Mildred Bucker. Mildred was the daughter of rich 415 00:25:33,680 --> 00:25:37,120 Speaker 1: businessman and real estate broker around about New Orleans, and 416 00:25:37,240 --> 00:25:40,640 Speaker 1: Alvin was looking for work. He had been a bartender 417 00:25:40,680 --> 00:25:43,800 Speaker 1: and an employee at a local hardware store. Alvin asked 418 00:25:43,840 --> 00:25:47,400 Speaker 1: Mildred's father for a personal loan, which he was granted 419 00:25:47,440 --> 00:25:54,360 Speaker 1: and used to purchase a snowball syrup producer, Mills Fruit Products. Okay, okay, 420 00:25:54,520 --> 00:25:58,080 Speaker 1: it's gonna make sense, I promise. Alvin was looking around 421 00:25:58,119 --> 00:26:02,040 Speaker 1: the new digs hell. In a drawer he found a recipe? 422 00:26:02,400 --> 00:26:06,880 Speaker 1: What was it for hot sauce? If it hadn't been 423 00:26:06,920 --> 00:26:09,800 Speaker 1: for that, I would have been very confused. Was was 424 00:26:09,880 --> 00:26:16,600 Speaker 1: no cones? Probably? Probably? But what a find? What find? 425 00:26:17,160 --> 00:26:22,280 Speaker 1: It was? Apparently the perfect recipe, apparently history made. They 426 00:26:22,359 --> 00:26:26,160 Speaker 1: dubbed the hot Sauce Crystal. It wasn't the only product 427 00:26:26,280 --> 00:26:29,720 Speaker 1: under his belt. He moved away from snowball syrups and 428 00:26:29,760 --> 00:26:33,440 Speaker 1: into canned goods like shamp and okra and jellies. As 429 00:26:33,480 --> 00:26:36,680 Speaker 1: we moved into the nineteen forties, Alvin renamed the company 430 00:26:36,720 --> 00:26:40,360 Speaker 1: Bomber Foods, Incorporated, and during World War Two, almost all 431 00:26:40,400 --> 00:26:43,719 Speaker 1: of his preserved goods went to soldiers. But the end 432 00:26:43,760 --> 00:26:48,760 Speaker 1: of the war, crystal really started to take off. Meanwhile, 433 00:26:48,920 --> 00:26:51,960 Speaker 1: Louisiana Hot Sauce like the brand. There's a brand that 434 00:26:52,040 --> 00:26:54,840 Speaker 1: is called that thing. They started up out of New 435 00:26:54,880 --> 00:26:59,560 Speaker 1: Iberia in it's also just a bit north of Avery Island. 436 00:27:00,000 --> 00:27:03,440 Speaker 1: Post Civil War, African Americans migrating from the South brought 437 00:27:03,520 --> 00:27:06,840 Speaker 1: their hot sauces with them. The oldest known bottle of 438 00:27:06,840 --> 00:27:10,040 Speaker 1: hot sauce was discovered in Virginia City, Nevada, in two 439 00:27:10,119 --> 00:27:13,440 Speaker 1: thousand two and what was left of a black owned saloon. 440 00:27:14,000 --> 00:27:19,600 Speaker 1: It was one hundred and fifty years old. Mhm. To 441 00:27:19,680 --> 00:27:23,000 Speaker 1: this day, Tabasco based hot sauces cost more than cayenne 442 00:27:23,000 --> 00:27:25,920 Speaker 1: based hot sauces, which makes sense if it's more finicky 443 00:27:25,960 --> 00:27:29,399 Speaker 1: to grow. Also, Michaelheney now ages their pepper mash and 444 00:27:29,440 --> 00:27:33,480 Speaker 1: barrels for three years before mixing and bottling. And also 445 00:27:33,600 --> 00:27:37,919 Speaker 1: also the barrels they use are whiskey barrels. That is 446 00:27:37,920 --> 00:27:41,399 Speaker 1: so cool, oh more, oh man more byproduct from the 447 00:27:41,480 --> 00:27:45,160 Speaker 1: from the whiskey industry. You gotta do something with those barrels, right. Uh. 448 00:27:45,200 --> 00:27:48,560 Speaker 1: They do remove the top layer though, so right, so 449 00:27:48,600 --> 00:27:52,960 Speaker 1: there's no whiskey flavoring in their hot sauce. The barrels 450 00:27:52,960 --> 00:27:55,919 Speaker 1: are used over a period of fifty years before they retired. 451 00:27:56,359 --> 00:27:58,280 Speaker 1: I like to think you of like a little ceremony. 452 00:27:58,440 --> 00:28:05,520 Speaker 1: Oh yeah, thank you. There's some kind of do a 453 00:28:05,520 --> 00:28:09,120 Speaker 1: barrel roll star fox joke in there, but I'll come 454 00:28:09,119 --> 00:28:13,199 Speaker 1: to me later. In the nineteen forties, tabasco plants in 455 00:28:13,280 --> 00:28:15,480 Speaker 1: some parts of the United States were hit by a 456 00:28:15,600 --> 00:28:19,879 Speaker 1: virus that was spread by aphids, the tobacco virus. It 457 00:28:19,920 --> 00:28:23,000 Speaker 1: causes welting and plant death, and by the end of 458 00:28:23,040 --> 00:28:25,439 Speaker 1: the nineteen fifties some producers were afraid they would have 459 00:28:25,480 --> 00:28:28,800 Speaker 1: to stop growing tabasco peppers entirely for fear of like 460 00:28:28,880 --> 00:28:33,400 Speaker 1: total crop loss. But some pretty awesome cross genetic research 461 00:28:33,600 --> 00:28:36,080 Speaker 1: would fix the issue over the next decade or so. 462 00:28:36,280 --> 00:28:39,120 Speaker 1: Um and also an unrelated rot issue at the same time. 463 00:28:39,720 --> 00:28:44,640 Speaker 1: Science Yeah, researchers cross bread tabasco peppers with a couple 464 00:28:44,640 --> 00:28:49,280 Speaker 1: of varietals of capsicum Chinese say, the species that habanero 465 00:28:49,480 --> 00:28:52,520 Speaker 1: is in, and they kept working the plants together over 466 00:28:52,560 --> 00:28:56,080 Speaker 1: generations and generations until they came up with something almost 467 00:28:56,600 --> 00:28:59,560 Speaker 1: but not quite the same in like flavor and color 468 00:28:59,600 --> 00:29:02,560 Speaker 1: and text. You'r as the original Tabasco pepper. It is 469 00:29:02,560 --> 00:29:07,400 Speaker 1: called green leaf Tabasco hm HM. In an effort to 470 00:29:07,480 --> 00:29:10,920 Speaker 1: protect every island from hurricanes, a threat that has almost 471 00:29:11,000 --> 00:29:14,320 Speaker 1: wiped them out before, the Michaelhney Company built a seventeen 472 00:29:14,360 --> 00:29:19,280 Speaker 1: foot or about five ms levy. Apparently, if you tour 473 00:29:19,480 --> 00:29:23,000 Speaker 1: their facility, they will let you taste the fermenting pepper 474 00:29:23,000 --> 00:29:26,960 Speaker 1: mash from those barrels um, which is full strength at 475 00:29:27,000 --> 00:29:31,240 Speaker 1: around forty thousand scoville units um. Finished tabasca is diluted 476 00:29:31,280 --> 00:29:34,400 Speaker 1: around like one to three pepper mash to vinegar um 477 00:29:34,440 --> 00:29:37,520 Speaker 1: down around to like two thousand, five hundred to five 478 00:29:37,560 --> 00:29:42,680 Speaker 1: thousand scobillions. So um, yeah, if you if you do 479 00:29:42,760 --> 00:29:45,000 Speaker 1: it um, and they recommend you spit it out. No 480 00:29:45,040 --> 00:29:47,560 Speaker 1: one is recommending that you swallow that. Um. They will 481 00:29:47,600 --> 00:29:49,719 Speaker 1: give you a necklace that has a spoon on it 482 00:29:49,760 --> 00:29:52,640 Speaker 1: that is engraved with the initials N S A O 483 00:29:53,360 --> 00:29:56,600 Speaker 1: N S S s uh the not so ancient order 484 00:29:56,640 --> 00:29:59,880 Speaker 1: of the not so silver spoon. I want to do 485 00:30:00,040 --> 00:30:03,760 Speaker 1: it's so badly now and uh. And the parts of 486 00:30:03,760 --> 00:30:05,600 Speaker 1: the peppers that they do not use in the sauce 487 00:30:05,880 --> 00:30:08,160 Speaker 1: don't all go to waste. Um. They sell byproduct to 488 00:30:08,280 --> 00:30:10,680 Speaker 1: a farm, a company that makes like pepper spray, and 489 00:30:13,200 --> 00:30:16,240 Speaker 1: Hurricane Katrina flooded the plant that produced Crystal and it 490 00:30:16,280 --> 00:30:18,560 Speaker 1: took months before they were able to produce hot sauce 491 00:30:18,600 --> 00:30:21,640 Speaker 1: again and two years before they set up a new plant. 492 00:30:22,120 --> 00:30:24,960 Speaker 1: They're now in Reserve, Louisiana, which is a comfy nine 493 00:30:25,000 --> 00:30:30,000 Speaker 1: feet above sea level. And oh, by the way, the 494 00:30:30,000 --> 00:30:34,880 Speaker 1: third generation Bomber to take over Crystal's operations was Alvin Bomber, 495 00:30:35,120 --> 00:30:37,920 Speaker 1: the third nicknamed Pepper when he was still in the 496 00:30:37,920 --> 00:30:41,200 Speaker 1: Whoob by his other grandmother, Dottie Brennan, one of the 497 00:30:41,240 --> 00:30:47,800 Speaker 1: original proprietors of Commander's Palace. It all comes together. Small town, 498 00:30:48,040 --> 00:30:52,440 Speaker 1: small town. Yeah. Tabasco is on its seventh generation. Um 499 00:30:52,520 --> 00:30:59,000 Speaker 1: mclennie manager. Wow, Yeah, Hot Sauce empires, Hot Sauce empires. 500 00:31:00,080 --> 00:31:05,720 Speaker 1: Love it. Yeah, Yeah, I want my old hot sauce 501 00:31:05,760 --> 00:31:08,720 Speaker 1: and fire. You just need You just went to a place. 502 00:31:08,880 --> 00:31:11,600 Speaker 1: I was like, I just watched you go somewhere. It 503 00:31:11,680 --> 00:31:13,400 Speaker 1: was it was like it was like Charlie and the 504 00:31:13,440 --> 00:31:16,200 Speaker 1: Chocolate Factory, but with hot sauce. I wonder if I 505 00:31:16,200 --> 00:31:20,160 Speaker 1: could partner with Scooby Doo on Zombie Island and produce 506 00:31:22,400 --> 00:31:26,520 Speaker 1: the sauce, the peppers. From there, it'll be um all 507 00:31:26,560 --> 00:31:32,680 Speaker 1: the spoilers, it'll be were Wolf, theine UM. I wonder, how, like, 508 00:31:33,120 --> 00:31:36,400 Speaker 1: what's the avenue I could take to work with this 509 00:31:36,520 --> 00:31:40,360 Speaker 1: old Scooby Doo movie. Hardly anyone saw to produce a 510 00:31:40,480 --> 00:31:43,880 Speaker 1: tie in sponsored hot sauce. I you know, I believe 511 00:31:43,880 --> 00:31:45,719 Speaker 1: in you, Annie. I think that if anyone can do it, 512 00:31:45,720 --> 00:31:50,000 Speaker 1: it's you. I appreciate that, Laura, I appreciate that. I 513 00:31:50,040 --> 00:31:56,320 Speaker 1: think this is a very worthwhile effort to put my time. Agree, 514 00:31:57,640 --> 00:31:59,840 Speaker 1: I gotta get third Eye Blind in on it too. 515 00:32:00,040 --> 00:32:04,880 Speaker 1: All right, well, we've got a little bit more for you, 516 00:32:04,960 --> 00:32:06,880 Speaker 1: but first we've got one more quick break for a 517 00:32:06,920 --> 00:32:20,120 Speaker 1: word from our sponsor, and we're back. Thank you, sponsor, Yes, 518 00:32:20,160 --> 00:32:27,120 Speaker 1: thank you, And we're back with listener. That's what the 519 00:32:27,120 --> 00:32:29,360 Speaker 1: sound I make when I've had a hot sauce that's 520 00:32:29,400 --> 00:32:33,000 Speaker 1: too spicy. I don't know about you, guys. That's the 521 00:32:33,040 --> 00:32:41,120 Speaker 1: sound your throat is like, no, not swallowing this, you 522 00:32:41,360 --> 00:32:48,120 Speaker 1: fool fool. Sonova wrote, I love cake and one year, 523 00:32:48,160 --> 00:32:50,520 Speaker 1: several years back, my husband asked what I wanted for 524 00:32:50,560 --> 00:32:53,480 Speaker 1: my birthday. We were super broke at the time, so 525 00:32:53,520 --> 00:32:55,840 Speaker 1: I told him all I wanted was for someone else 526 00:32:55,880 --> 00:32:58,720 Speaker 1: to get me birthday cake. I didn't care who or how, 527 00:32:59,080 --> 00:33:01,000 Speaker 1: but I didn't want to bake it, order it, pick 528 00:33:01,040 --> 00:33:03,400 Speaker 1: it up, or buy it myself. A day or two later, 529 00:33:03,440 --> 00:33:06,160 Speaker 1: he texts me to tell me that his mother wants 530 00:33:06,200 --> 00:33:08,120 Speaker 1: to make my birthday cake, and he asked me what 531 00:33:08,200 --> 00:33:10,800 Speaker 1: kind I would like. I think about it for a 532 00:33:10,800 --> 00:33:14,160 Speaker 1: few and then text back essentially the following I would 533 00:33:14,240 --> 00:33:17,719 Speaker 1: like either lemon cake with lemon frosting, vanilla cake with 534 00:33:17,800 --> 00:33:21,920 Speaker 1: chocolate frosting, are white cake with custard filling from Costco 535 00:33:22,440 --> 00:33:24,600 Speaker 1: time passes And on my birthday my in laws show 536 00:33:24,720 --> 00:33:27,880 Speaker 1: up for cake and games. My mother in law, who 537 00:33:27,920 --> 00:33:30,400 Speaker 1: I adore in case it doesn't sound like it, hands 538 00:33:30,400 --> 00:33:33,600 Speaker 1: me a cake carrier and tells me it's a little strange. Now, 539 00:33:33,680 --> 00:33:36,040 Speaker 1: I made just what you asked for. I hope it 540 00:33:36,080 --> 00:33:39,600 Speaker 1: turned out lemon cake with custard filling and chocolate frosting. 541 00:33:40,440 --> 00:33:45,080 Speaker 1: Wait what to this day, my husband swears he copied 542 00:33:45,120 --> 00:33:47,920 Speaker 1: and pasted my text message to her. We all got 543 00:33:47,920 --> 00:33:49,800 Speaker 1: a huge laugh out of it, and the cake wasn't 544 00:33:49,840 --> 00:33:52,640 Speaker 1: as bad as it sounds, though. I won't be requesting 545 00:33:52,680 --> 00:33:59,320 Speaker 1: it again. I love it. It's definitely a cake to remember. Hey, 546 00:33:59,320 --> 00:34:01,680 Speaker 1: I would try it. Oh, I would definitely try it. 547 00:34:02,200 --> 00:34:04,920 Speaker 1: You never know sometimes flavor combination. Do you hear him 548 00:34:04,920 --> 00:34:07,760 Speaker 1: and you're like, Noah, try lemon and chocolate do go 549 00:34:07,800 --> 00:34:10,760 Speaker 1: well together? It's true. I don't know about the custard. Yeah, 550 00:34:10,800 --> 00:34:15,279 Speaker 1: that's that's what's thrown me. But we would try it, yes, 551 00:34:16,520 --> 00:34:20,080 Speaker 1: Caleb wrote, It's January one. The house is littered with 552 00:34:20,120 --> 00:34:23,400 Speaker 1: the fletsum and jetsam of decades old bacchanalia. I didn't 553 00:34:23,400 --> 00:34:25,640 Speaker 1: intend to wake up here, and yet I know that 554 00:34:25,760 --> 00:34:27,680 Speaker 1: right here and right now is the perfect place for 555 00:34:27,680 --> 00:34:30,120 Speaker 1: me to be. After all, isn't that the magic of 556 00:34:30,160 --> 00:34:33,080 Speaker 1: New Year's Eve? Wherever you are at the proverbial end 557 00:34:33,120 --> 00:34:36,160 Speaker 1: of the world, you are, for better or worse, exactly 558 00:34:36,200 --> 00:34:39,040 Speaker 1: where you're supposed to be. Every decision you have made 559 00:34:39,120 --> 00:34:41,160 Speaker 1: up until this moment, all year long, led you to 560 00:34:41,239 --> 00:34:43,680 Speaker 1: stand in your friends kitchen at eight thirty am on 561 00:34:43,800 --> 00:34:47,680 Speaker 1: January one, a little dizzy, a little pants less. Suddenly 562 00:34:48,000 --> 00:34:51,200 Speaker 1: these leftover food plates and streamers and tipped cups are 563 00:34:51,239 --> 00:34:54,640 Speaker 1: not to try this but installation art a micro time 564 00:34:54,680 --> 00:34:58,040 Speaker 1: capsule honoring the memory of what we certainly don't remember, 565 00:34:58,320 --> 00:35:01,920 Speaker 1: clues to the puzzle of the ever present morning After question. 566 00:35:02,920 --> 00:35:06,319 Speaker 1: Everything was where it was supposed to be, including the 567 00:35:06,440 --> 00:35:12,520 Speaker 1: eight bottles of half finished champagne shut. Never being someone 568 00:35:12,560 --> 00:35:14,480 Speaker 1: who likes to see good alcohol go to waste and 569 00:35:14,520 --> 00:35:17,040 Speaker 1: refusing to dub good money down the drain. I glanced 570 00:35:17,040 --> 00:35:20,040 Speaker 1: around the kitchen and saw that bent yellow box sitting 571 00:35:20,080 --> 00:35:22,759 Speaker 1: on the top shelf of the pantry, a box of 572 00:35:22,800 --> 00:35:26,640 Speaker 1: bis Quick. I thought to myself, why not pancakes, A 573 00:35:26,719 --> 00:35:30,040 Speaker 1: bowl of pour, a glug and a whisk and huala 574 00:35:30,360 --> 00:35:35,120 Speaker 1: cham pancakes. But why stop there? What goes great with champagne? Oranges? 575 00:35:35,239 --> 00:35:38,239 Speaker 1: What goes great with pancakes? Fruity jam like things? An 576 00:35:38,280 --> 00:35:41,319 Speaker 1: orange compote to crown these beauties, like a laurel wreath 577 00:35:41,400 --> 00:35:45,040 Speaker 1: on Dionysius curly head. And because I like to say 578 00:35:45,080 --> 00:35:48,600 Speaker 1: the word compote, I gather all of the spent orange 579 00:35:48,640 --> 00:35:51,680 Speaker 1: slices on the counter and old plates, the peels and 580 00:35:51,760 --> 00:35:54,560 Speaker 1: dried garnishes. I grabbed fresh oranges from the fridge and 581 00:35:54,800 --> 00:35:57,680 Speaker 1: ginger and the last ladle of the mold spiced wine 582 00:35:57,719 --> 00:35:59,640 Speaker 1: sitting in the crock pot from the night before I 583 00:35:59,680 --> 00:36:01,719 Speaker 1: grabbed them all and some sugar, and in the pot 584 00:36:01,760 --> 00:36:04,680 Speaker 1: they go, like the last tunes of Mardi Gras Parade, 585 00:36:04,920 --> 00:36:07,800 Speaker 1: disappearing out of sight as the last music of celebration 586 00:36:07,840 --> 00:36:12,120 Speaker 1: fades away and the quiet air fills with electricity. Maybe 587 00:36:12,320 --> 00:36:14,720 Speaker 1: it was the last remnants of elation of not wanting 588 00:36:14,760 --> 00:36:17,239 Speaker 1: to let the night end. Maybe it was realizing that 589 00:36:17,280 --> 00:36:20,040 Speaker 1: it's January one and there's nothing but potential ahead of 590 00:36:20,080 --> 00:36:22,719 Speaker 1: you and the party doesn't have to end. Maybe it 591 00:36:22,840 --> 00:36:26,920 Speaker 1: was because I hadn't had any coffee yet. Whatever it was, 592 00:36:27,440 --> 00:36:30,200 Speaker 1: it was delicious, and that's how I started my New 593 00:36:30,280 --> 00:36:33,040 Speaker 1: Year's Day tradition of mimosa pancakes. On New Year's it 594 00:36:33,120 --> 00:36:36,040 Speaker 1: is a brand new year, full of amazing potential. Carpet 595 00:36:36,120 --> 00:36:41,320 Speaker 1: d m and eat your mimosas. That's beautiful. It's really lovely. 596 00:36:42,800 --> 00:36:47,840 Speaker 1: Also champagne champagne cakes. I gotta, I gotta get on this. 597 00:36:49,160 --> 00:36:51,960 Speaker 1: I'm very curious as to how it works out, but 598 00:36:52,040 --> 00:36:57,440 Speaker 1: I gotta get that's I'm wondering about that compote. It 599 00:36:57,680 --> 00:37:00,880 Speaker 1: does sound like like New Year's that. Oh yeah, no, 600 00:37:01,480 --> 00:37:05,080 Speaker 1: that took me to a place if you couldn't tell, Yeah, 601 00:37:05,280 --> 00:37:09,680 Speaker 1: it's lovely. Please send all food, poetry and writings are way, 602 00:37:09,840 --> 00:37:13,799 Speaker 1: absolutely and you can do so at our email. Our 603 00:37:13,880 --> 00:37:16,560 Speaker 1: email is Hello at savor pod dot com. If you're 604 00:37:16,600 --> 00:37:19,000 Speaker 1: more into short form, you can find us on social media. 605 00:37:19,080 --> 00:37:22,880 Speaker 1: We're on Twitter, Facebook, and Instagram at savor Pod. We 606 00:37:22,960 --> 00:37:25,440 Speaker 1: do hope to hear from you. Thank you as always 607 00:37:25,480 --> 00:37:28,759 Speaker 1: to our superproducers Dylan Fagin and Andrew Howard. Thanks to 608 00:37:28,760 --> 00:37:30,640 Speaker 1: you for listening, and we hope that lots more good 609 00:37:30,680 --> 00:37:37,319 Speaker 1: things are come in your way. And that's why I 610 00:37:37,400 --> 00:37:40,240 Speaker 1: noticed for the first time, and this was this happened 611 00:37:40,280 --> 00:37:44,000 Speaker 1: multiple times Trip Crystal hot sauce. That was the hot 612 00:37:44,080 --> 00:37:47,040 Speaker 1: sauce everywhere. And I've looked in multiple grocery stories since 613 00:37:47,080 --> 00:37:51,720 Speaker 1: I've gotten back, and I haven't seen it anywhere yet. Wow. Yeah, Dylan, 614 00:37:51,800 --> 00:37:52,960 Speaker 1: for those of you who don't know, it is a 615 00:37:52,960 --> 00:37:57,040 Speaker 1: pretty big hot sauce aficionado love hot sauce. Yeah, it 616 00:37:57,200 --> 00:37:59,200 Speaker 1: was a good town for hot sauce for sure. Was 617 00:37:59,239 --> 00:38:01,319 Speaker 1: there were hot sauce tasting bars. We did not get 618 00:38:01,320 --> 00:38:03,799 Speaker 1: to go to any, but they exist. Yeah. We kept 619 00:38:03,800 --> 00:38:06,919 Speaker 1: passing by and every time, Dylan like kind of made 620 00:38:06,920 --> 00:38:08,360 Speaker 1: you made this like noise, sort of like when you 621 00:38:08,400 --> 00:38:12,279 Speaker 1: see a good dog. We go. That's as Tasting Boy, 622 00:38:14,160 --> 00:38:16,919 Speaker 1: and we've got to go like it was the first 623 00:38:16,960 --> 00:38:21,000 Speaker 1: time I saw it. Every time Tasting Boy, well, you 624 00:38:21,040 --> 00:38:22,759 Speaker 1: know you were just trying to convince us to go 625 00:38:22,960 --> 00:38:27,439 Speaker 1: in there. We saw right through your ploy, Dylan, five days. 626 00:38:27,480 --> 00:38:29,279 Speaker 1: It's just, I mean, we did so much and there 627 00:38:29,320 --> 00:38:31,480 Speaker 1: was still so much to do it. You could take 628 00:38:31,480 --> 00:38:32,920 Speaker 1: a month to get through New Orleans.