General Update

I thought I'd take a moment to update my staple sauce list with a couple new additions and throw in some random comments.

After recovering from a bout of food poisoning (my step-son also got it, which leads only to the DiGiorno pizza we both had), I was hit right after with a pretty nasty cold. That took a couple weeks and certain sauces, even ones that one finds typically highly enjoyable, can switch to stomach-turning. About the only things I could hack during that time were Louisiana-style sauces, so my stores of Sancto Scorpio and LAVA are both nearly depleted. I will be sad to see both go, but especially the Sancto, which I've grown quite fond of, but I have a lot of other sauces to get to and they all have (eventual) expiration dates...

The staple list from last time was:

*Everyday sauce: Trappey's Red Devil
Grilling sauce: CaJohn's Bourbon-Infused Chipotle Habanero (BICH)
Mexican-style sauce: El Yucateco Green
*Asian-style sauce: Huy Fong Chili-Garlic Sauce
Louisiana-style sauce: Trappey's Red Devil
Sweet-hot sauce: CaJohn's Happy Beaver

No changes here, although the Happy Beaver is not one I'm going to immediately re-order. After 4 or 5 bottles of it, re-upping would just get in the way of several others I have on tap. The asterisks mean that the entry there is a lock and I will not be without that sauce on hand nor am I seeking to change it. The others are really up for grabs, but I think most of them are at the very top of the field in what the respective entries in those categories have to offer.

The two new categories are:

*Wife's sauce: Danny Cash's Salvation Garlic-Serrano and/or Bottled-Up Anger
Garlic-Habanero: Danny Cash's Radical Heat

I haven't done a review for the Radical Heat yet, but I've had several sauces in that category and while they were quite good, Cash's is untouchable. The Garlic-Serrano is something my wife really likes and wants me to keep on hand. I think it's a quality sauce and while I generally prefer things hotter, it's always surprises me with both the great taste and how well it goes across a variety of foods.

I generally am keeping 8 - 12 bottles open at any one time, 3 or 4 at work and the rest at home. At home, I have "door" sauces, which are generally milder and "back of the fridge" sauces, which are usually on the higher end. The reason for this division is my young son, who's a number of years away from fucking around with Ghosts and Scorpions and some of the more revved up Habanero sauces. I usually only keep 1 or 2 for the "back of the fridge" and everything else in the door, mostly for convenience. Also the "door" sauces are ones that either my step-son or wife could use, if they were daring enough or otherwise so inclined. They also get rotated the fastest and it's where I keep more of the "experiments," such as the Salsa Minas, for instance.