This turned up on Youtube suggestions for me, and it was surprisingly interesting - how they make Tabasco sauce. It is a huge enterprise, still family run, with production methods pretty much unchanged, and all from the same place in Louisiana since it was first made 150 years ago:
A bit of personal history: my first exposure to it was when I was perhaps 8, and my sister's then husband, from America, put a few drops of it into some tomato sauce which we were eating with some prawns. It couldn't have been much, because I thought it nice, even though (of course) as a child of 1960's Australia, I had no previous exposure to chilli in any form.
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