The other day, Eric Meyer posted a piece about a local eatery. Since I’d rather not steal his thunder, I’ll not quote any of it here; suffice it to say that this eatery is one of our personal favorites — and I’m speaking for both my bride and me.
It got me thinking, however, about what I like from this restaurant — and how I like it. I enjoy the YT Medley, which is basically a fried egg and muenster cheese sandwich with bacon on a pita, quartered. I like it with green Tabasco.
But, then again, I like just about everything with some form of Tabasco on it, in it or next to it.
So I decided to visit the Tabasco web site. I think I have to agree with Eric in his assertion that when it comes to food on the web, the better foods and eateries have the worst web sites.
I won’t go into what I’d do to the Tabasco site — that alone would take me a week — but I like the reference, and I like its function. Let’s just say that I find it hard to comprehend why, when a company has spent so much time and energy standardizing its product, that it won’t use a standardized design approach to its site. Sniffer scripts and image maps? That stuff went out in ‘95.
But, I digress…
You can really learn a lot on this site. F’rinstance, were you aware that you can purchase a gallon jug of Tabasco for a mere $34.95US? The same jug personalized — that is, with a certificate of ownership label on the jug with your name on it — is only $8 more. If they made the gallon-size in the Chipotle or the green, I’d buy that instead; I prefer them to the standard red, and I’d surely go through a gallon of each inside 12 months.
How about a nutritional analysis for Tabasco Pepper Sauce? Directly from their web site:
Serving size: 1tsp (5ml)
Servings: about 30 (per 5 oz. bottle)
Amount per Serving:
Total Fat 0g (0% DV)
Sodium 30mg* (1% DV)
Total Carb. 0g (0% DV)
Vitamin A (4% DV)
* 2.18mg or less sodium per 1/16 of a teaspoon, an average shake-on serving.
Not a significant source of calories from fat, saturated fat, cholesterol, dietary fiber, sugar, vitamin C, calcium and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.
What they aren’t telling you is that capsaicin, the component of a pepper that gives the pepper its heat, is an excellent remedy for arthritis — and helps ward off infections like the common cold, influenza and the like. Somehow, germs don’t like the spiciness. I know, that’s hardly a scientific explanation, but it’s true: people who eat spicy foods are less prone to contracting colds, the flu, or having problems with arthritis.
Recently, researchers have even singled out capsaicin as a potential weapon in the fight against cancer. It kills cancer cells — dead.
Anyway, they also have a ton recipes on the site — most of which are actually housed over at FoodTV.com. Some look interesting; others don’t excite me much.
I have one recipe that I use quite often — even with folks who don’t like spicy stuff — for burgers, steaks, pork roasts or chicken on the grill. It’s really simple: equal parts Honey and Tabasco (either Chipotle or Green). If you want, you can add a 1/4 teaspoon of Emeril’s Essence per 1/4 cup of liquid for a little variance on flavor.
Use as a marinade and as a basting sauce while the meat is on the grill. Works great on the rotisserie, too. The sweet honey cancels out the hot Tabasco and together they carmelize on the grill, making the meat crispy on the outside, tender and juicy on the inside, and real tasty.
Now you know why I grill in the middle of winter — at 10 below zero with the snow up to my knees and a 30mph gale coming in from Lake Erie.