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Rival Hot Sauce Makers in a Duel for Attention
New York Times ^ | January 29, 2012 | STUART ELLIOTT

Posted on 01/29/2012 8:08:48 PM PST by nickcarraway

“SOME like it hot,” Tony Curtis told Marilyn Monroe in the 1959 movie of the same name, referring to music. Since then, Americans have grown to like something else — food — even hotter, as evidenced by the popularization of spicy fare like Buffalo chicken wings, made with cayenne pepper hot sauce.

Now, a hot sauce war has broken out in time for the Super Bowl, perhaps the most snack-centric day of the year. According to a survey from the Retail Advertising and Marketing Association, consumers who plan to watch Super Bowl XLVI on Sunday will spend $11 billion on food and other goodies, compared with the $10.1 billion they said they would spend before Super Bowl XLV last year.

One hot sauce warrior is the McIlhenny Company, which is introducing a seventh flavor in its Tabasco line, Tabasco Buffalo Style hot sauce, joining varieties like the original, known as Tabasco pepper sauce, and chipotle pepper sauce.

The new flavor is celebrated in a campaign by Ogilvy West in Los Angeles as “from the people who perfected hot sauce,” offering “classic Buffalo flavor with just the right amount of heat.”

As those ads begin, Tabasco’s principal rival, Frank’s RedHot sauce, is expanding to national television a sassy campaign, previously in print and on radio, that carries the theme “I put that — — on everything.” ( The campaign, with a budget estimated at $15 million, is created by Euro RSCG New York.

In the frank Frank’s commercials, a bleeping sound is heard over the word as it is uttered by a mischievous older woman named Ethel. On screen, her mouth is covered by a splat, as if a censor spilled sauce on the film.

(Excerpt) Read more at nytimes.com ...


TOPICS: Business/Economy; Food; Sports
KEYWORDS: hotsauce; superbowl; tabasco; television
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1 posted on 01/29/2012 8:08:59 PM PST by nickcarraway
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To: nickcarraway

Mrs. Renfro’s Ghost Pepper is my choice.


2 posted on 01/29/2012 8:11:17 PM PST by MamaDearest
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To: nickcarraway

McIlhenny is a good cooking hot sauce, but a little harsh as a condiment. Frank’s to me is just so-so, clearly meant for your basic hot wings, and that’s exactly what it makes everything taste like.

As far as using hot sauce as a table condiment, there are so many varieties around now. My general favorites are Crystal, which has a lot of cayenne but is a slightly sweet hot, and the local Texas Pete, which is on the vinegary side, great on green vegetables.

Then, you get into Asian foods, Mexican, there are sauces that are right for those, too. Very segmented.


3 posted on 01/29/2012 8:17:11 PM PST by RegulatorCountry
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To: nickcarraway
Ambrosia! My favorite! Try this! You'll like it!


4 posted on 01/29/2012 8:19:03 PM PST by Ruy Dias de Bivar
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To: nickcarraway

I like Frank’s. I put that $#!^ on everything!


5 posted on 01/29/2012 8:21:29 PM PST by Rebelbase
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To: RegulatorCountry

I prefer Frank’s to Mc Ilheny’s, especially when I make Chili. McIlheny’s has too pronounced a vingar taste for me [although I do prefer it on a hot dog with ‘kraut, mustard and red pepper flake].


6 posted on 01/29/2012 8:22:09 PM PST by PzLdr ("The Emperor is not as forgiving as I am" - Darth Vader)
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To: Ruy Dias de Bivar

Beat me to it.


7 posted on 01/29/2012 8:22:11 PM PST by FishinTX (Annoy liberals, VOTE NEWT.)
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To: nickcarraway
it's not super hot, but damn it's good...

8 posted on 01/29/2012 8:27:18 PM PST by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: nickcarraway
chipotle pepper sauce.

Can't have breakfast without it. But for all around stuff like cakes, ice cream and refried beans, I tend to use Tuong Ot Sriracha.

/johnny

9 posted on 01/29/2012 8:28:21 PM PST by JRandomFreeper (Gone Galt)
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To: FishinTX

Look for ‘cutlerylover hot sauce’ on you tube. Lot’s of sauces tried.


10 posted on 01/29/2012 8:28:32 PM PST by FishinTX (Annoy liberals, VOTE NEWT.)
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To: PzLdr

I don’t use a hot sauce in making chili, I use chili peppers and/or chili powder. The hot sauce goes on top, Crystal, along with the diced onion, shredded cheddar and sour cream. It’s got just the right “mmmm” cayenne thing going on, not vinegar or an overpowering separate taste. I’ve just not been taken with Frank’s for much of anything, it’s the normal orange restaurant/bar hot wing sauce, nothing more and nothing less. McIlhenny Tabasco is great to cook with for certain things, but not quite as good for a condiment, imho.


11 posted on 01/29/2012 8:33:50 PM PST by RegulatorCountry
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To: nickcarraway

My favorites are tapatio and cholula.


12 posted on 01/29/2012 8:38:33 PM PST by Mount Athos (A Giant luxury mega-mansion for Gore, a Government Green EcoShack made of poo for you)
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To: Ruy Dias de Bivar
Although the name of this sauce is not appropriate for FR, it's my "go to" sauce when I'm reaching for extremes. It's got a scoville scale rating of 36,750...
13 posted on 01/29/2012 8:41:21 PM PST by Joe 6-pack (Que me amat, amet et canem meum)
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To: Joe 6-pack

So much the worse for FR; that is damn funny right there. I second what someone else said...I switch between Tapatio and Cholula.


14 posted on 01/29/2012 8:43:21 PM PST by notfornothing
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To: nickcarraway

I put Tabasco on almost everything. I cannot wait for the buffalo style sauce! Mmmmmmm.....


15 posted on 01/29/2012 8:46:56 PM PST by Personal Responsibility (Obama 2012: Dozens of MSNBC viewers can't be wrong!)
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To: Rebelbase

I’ll drink to that. It is the best. Hot but still flavorful.

Excellent stuff


16 posted on 01/29/2012 8:53:36 PM PST by Outlaw Woman (The 2nd Amendment IS my concealed carry permit)
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To: MamaDearest

I make my hot wing sauce with Franks, unsalted butter, Adobo seasoning, and cayenne. I will be giving the new Tabasco a try though.....


17 posted on 01/29/2012 8:58:04 PM PST by WackySam (Obama got Osama just like Nixon landed on the moon.)
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To: Ruy Dias de Bivar
I find the Dave's sauces to have a nasty, bitter aftertaste. I prefer Endorphin Rush, as it has a nicer, more flavorful taste:


18 posted on 01/29/2012 9:01:29 PM PST by Little Pig (Vi Veri Veniversum Vivus Vici.)
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To: nickcarraway

19 posted on 01/29/2012 9:02:06 PM PST by null and void (Day 1104 of America's ObamaVacation from reality [Heroes aren't made, Frank, they're cornered...])
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To: RegulatorCountry

I use dried chilis, chili powder, cayenne, pepper flakes, and when I can get ‘em, hot fresh green chilis that I scorch, sweat and puree and throw in. And hot sauce, paprika, Mexican oregano, cumin, garlic powder.


20 posted on 01/29/2012 9:09:17 PM PST by PzLdr ("The Emperor is not as forgiving as I am" - Darth Vader)
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To: WackySam

I bought some of the new Tobasco, but haven’t opened the bottle yet.


21 posted on 01/29/2012 9:16:12 PM PST by MamaDearest
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To: Ruy Dias de Bivar
If you read the ingredient list on sauces like Insanity you will see that they are nothing more than concentrated pepper extract, basically a chemical brew and not a genuine hot sauce. I grow my own Tabascos, Habaneros and the hottest of them all, Ghost Chiles:

Image and video hosting by TinyPic

The most common way I use them is to dry them out, grind them into powder and use the powder to spice up our cooking. Here is a side by side comparison of the three peppers so you can see the difference:

Image and video hosting by TinyPic

This summer I will be adding Datil peppers to my repetoire. I have a plant growing indoors now and a dozen seeds that I will try to germinate in the springtime. It's an addicting hobby.

22 posted on 01/29/2012 9:28:28 PM PST by Oshkalaboomboom
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To: nickcarraway
This fiery sauce feature the rare and elusive datil pepper, grown in St. Augustine, FL. Hailed as one of the most potent peppers on the planet, the datil is expertly blended with carrots, mangoes and garlic to create a sauce that packs serious flavor and heat. Sprinkle Devil Drops on most any dish for some authentic Florida fire!

Photobucket

23 posted on 01/29/2012 9:30:21 PM PST by SWAMPSNIPER (The Second Amendment, a Matter of Fact, Not a Matter of Opinion)
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To: Ruy Dias de Bivar

You’re serious? That stuff is like drinking gasoline with a lit match chaser.


24 posted on 01/29/2012 9:38:56 PM PST by factoryrat (We are the producers, the creators. Grow it, mine it, build it.)
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To: nickcarraway

I just got back from ZestFest in Irving, TX. I’d be hard pressed to pick one from this spicy food extravaganza. I bought about nine different varieties today.


25 posted on 01/29/2012 9:42:12 PM PST by manic4organic (We won. Get over it.)
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To: Oshkalaboomboom
Just last Sunday I started attempting to germinate 50 Bhut Jolokia seeds. I can't seem to keep the temp under 93-95 with my heating pad during the day (I turn the heating pad off at night) and I'm considering poking holes in the cover of the little plastic “green house” starter I'm using to get the temp between 80-85.

I should know in a week or two if I'm going to have any luck. If I don't have anything after three more weeks I'm going to order more seeds and try again at a little lower temp if I can figure out a better way.

26 posted on 01/29/2012 9:46:16 PM PST by Pox (Good Night. I expect more respect tomorrow.)
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To: Ruy Dias de Bivar

Good Stuff. I have a bottle of that, a bottle of Dave’s Gourmet Ghost Chili, and a bottle of 357 Mad Dog.

All three are pretty much more or less about the same taste wise, but just a little dab will do ya. :)


27 posted on 01/29/2012 9:49:20 PM PST by Pox (Good Night. I expect more respect tomorrow.)
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To: nickcarraway

Cholula

28 posted on 01/29/2012 9:54:04 PM PST by Liberty Valance (Keep a simple manner for a happy life :o)
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To: nickcarraway

Screw you all, I’m actually in Tabasco right now.

http://en.wikipedia.org/wiki/Tabasco


29 posted on 01/29/2012 9:57:30 PM PST by SoothingDave
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To: RegulatorCountry
Right about Crystal, if I could buy it by the gallon, I would.
Doesn't overpower and tastes great.
30 posted on 01/29/2012 9:58:19 PM PST by The Cajun (Palin, Free Republic, Mark Levin, Newt, Rush, Hannity......Nuff said.)
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To: null and void
Absolutely!

You must be from the central coast of California.

I first had that sauce when I was stationed at Camp Roberts. Later, when I lived in Okinawa, Japan, I contacted the owner of the company that made Pepper Plant, and had it shipped to me by the case.

Since that time, (and since nobody local sells Pepper Plant) I've developed my own recipe that is very close to Pepper Plant.

31 posted on 01/29/2012 9:59:50 PM PST by Washi (Surviving the Zombie Apocalypse, one head-shot at a time.)
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To: SoothingDave

Say hello to Frank for us.


32 posted on 01/29/2012 10:04:38 PM PST by nickcarraway
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To: SoothingDave

33 posted on 01/29/2012 10:10:28 PM PST by Liberty Valance (Keep a simple manner for a happy life :o)
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To: nickcarraway

Tapatio on scrambled eggs. Can I get a witness?


34 posted on 01/29/2012 10:12:26 PM PST by Ackackadack
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To: nickcarraway

I have to mention my favorite, Marie Sharp’s Fiery Hot Habanero Sauce. Eggs are not the same without it. Great flavor, not just heat. Made in Belize.


35 posted on 01/30/2012 5:15:38 AM PST by 2nd Bn, 11th Mar (The "p" in Democrat stands for patriotism.)
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To: Pox
Just last Sunday I started attempting to germinate 50 Bhut Jolokia seeds. I can't seem to keep the temp under 93-95 with my heating pad during the day (I turn the heating pad off at night) and I'm considering poking holes in the cover of the little plastic “green house” starter I'm using to get the temp between 80-85.

Put them in the oven with just the light on. That will give you a good temperature. You can also try putting a few in a thermos of water that has been heated to 110 degrees and leave them in it overnight to soften them up. Nowadays I just put 4 seeds in a pot, leave it out on the deck, water it then transplant seedlings when they pop up. I have 8 or 9 Ghost plants indoors now, anywhere from just popped up before the weather turned cool to 3 years old.

If you can't get your seeds to germinate don't buy more. Send me an address and I'll mail you some for free.

36 posted on 01/30/2012 7:18:24 AM PST by Oshkalaboomboom
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To: Chode

Tiger Sauce is great to marinate with or put on bbq’ oysters ont eh half shell.


37 posted on 01/30/2012 9:55:14 AM PST by freebird5850 (Of course Obama loves his country...it's just that Newt loves mine!)
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To: freebird5850

ont eh = on the


38 posted on 01/30/2012 9:58:09 AM PST by freebird5850 (Of course Obama loves his country...it's just that Newt loves mine!)
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To: freebird5850
never thought of a marinate but sounds good too

i like it on almost anything cause it's not too hot and has just a touch of sweet...

39 posted on 01/30/2012 4:14:36 PM PST by Chode (American Hedonist - *DTOM* -ww- NO Pity for the LAZY)
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To: Rebelbase
I like Frank’s. I put that $#!^ on everything!

My daughter does also. She uses it like normal people use ketchup.

40 posted on 01/30/2012 4:18:12 PM PST by PapaBear3625 (I'd agree with you, but then we would both be wrong.)
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To: Pox

Try buying the pepper plants online.

I’ve had great success that way and you can get any ones you want for around $3 a piece.


41 posted on 01/30/2012 4:35:44 PM PST by Randy Larsen (ROTFLMFAO!)
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To: Oshkalaboomboom
"It's beautiful man, it's beautiful"


42 posted on 01/30/2012 4:43:15 PM PST by Rome2000 (MYTH ROMNEY IS A MORMON MELCHIDEZEK HIGH PRIEST)
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To: Joe 6-pack

Bellamy Brothers sing about jalapeños.......
http://www.youtube.com/watch?v=B4j_9IQ6wzk


43 posted on 01/30/2012 4:44:57 PM PST by csmusaret (I have kleptomania, but when it gets too bad I take something.)
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To: null and void

Pepper Plant Sauce....my absolute favorite all around sauce. I buy it by the case every year. First had it at Uncle Herb’s in Oxnard. Love this sauce so much!


44 posted on 01/30/2012 4:47:43 PM PST by BigBlueJon ("And shepherds we shall be....For Thee, my Lord, for Thee....")
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To: Washi
Since that time, (and since nobody local sells Pepper Plant) I've developed my own recipe that is very close to Pepper Plant.

Share, please?

45 posted on 01/30/2012 5:04:12 PM PST by null and void (Day 1104 of America's ObamaVacation from reality [Heroes aren't made, Frank, they're cornered...])
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To: 2nd Bn, 11th Mar

I make a trip to a Honduran bodega about twice a year to pick up Marie Sharp’s plus a random selection of other hot sauces from Central America.

At some point in 2005/6 I went a few years where I never ate eggs without Marie Sharp’s.


46 posted on 01/30/2012 5:24:41 PM PST by JerseyHighlander
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To: Ackackadack
Tapatio on scrambled eggs. Can I get a witness?

Hear hear!! I love Tapatio on eggs. It's also really good on pizza! And steaks... And soup... And salads... And hot dogs... And... And...

47 posted on 01/30/2012 5:34:38 PM PST by Ramius (Personally, I'd give us one chance in three. More tea anyone?)
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To: Pox

I buy my pepper plants at chileplants.com and have never been sorry.

I buy chiltepin pepper plants.


48 posted on 01/30/2012 5:40:54 PM PST by Randy Larsen (ROTFLMFAO!)
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To: nickcarraway

49 posted on 01/30/2012 5:42:59 PM PST by Manic_Episode (Politics is fake. I think it's owned by Vince Mcmahon)
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To: Oshkalaboomboom

“I grow my own Tabascos, Habaneros and the hottest of them all, Ghost Chiles:”


Ghost chiles have fallen to 3rd place on the Scoville Chart.

The present list is:

1. Trinidad Scorpion Butch T Chili
2. Naga Viper Chili
3, Bhut Jolokia or Ghost Chili


50 posted on 01/30/2012 8:06:35 PM PST by chaosagent (Remember, no matter how you slice it, forbidden fruit still tastes the sweetest!)
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