Saturday, August 09, 2008
How to make a wang do the dang-doodle
Regular readers of this blog are well aware of the fact that I put hot sauce on practically everything I eat. (Mr. Jimmy can testify that he once watched as I put hot sauce on a honey bun, and ate it.)
I have, at last count, some 25 different bottles of hot sauce in my kitchen. I have a bottle of each flavor of Tabasco®; I have 2 big-ass bottles of Trappey's (my very favorite hot sauce); and I have a half-gallon jug of Texas Pete® from which I sometimes swig like I'm drinkin' water or chocolate milk.
What you won't find in my kitchen are bottles of Bruce Foods' Louisiana Hot Sauce. I've never been a big fan of Louisiana Hot Sauce for one important reason: it's just too freakin' salty for my taste.
Yesterday, a friend gave me a bottle of Louisiana Wing Sauce. I didn't say anything, but I was really expecting to dislike the sauce my buddy so graciously gifted to me.
Since I had some leftover fried chicken in my frig, I decided to give the wing sauce a whirl tonight. Boy was I surprised. It had a zippy flavor, was full of heat, and didn't taste like it was equal parts salt and pepper sauce.
Sometime next week, I'm gonna fry up some chicken wings so I can taste my new sauce on just-cooked chicken. I'll let you know how it turns out.