Some housekeeping from the last go-around, when I made this
nifty Table Of Contents and then promptly forgot to update it. That has been
corrected now, so it’s usable and up to date. I also added some more sauce
bottle photos, though I still have a number that I’m working on. I hope to be
able to get this wrapped up by the end of the year, but finding time is
persistently an issue…
I added another 7 sauces this last quarter, which is nearly
double what I did the previous quarter. Slowly by slowly starting to replenish
the door shelf, though I also need to wipe about most of what is there, then go
on another shopping trip in the near future as mostly what I have waiting on
the on-deck shelf is superhots and I don’t, by and large, always find those
suitable for everyday eating. Obviously, I like them a lot, but they tend to
get overbearing and impose themselves on both the food and my taste buds and
that can quickly get tiresome and unpleasant. The whole point of this is to
find a happy medium of adding some nice heat, but more importantly, enhancing
and elevating the food to a tastier level.
I’ve also eaten through every single one of the recent
corporate “hot “offerings in the fast food world and universally, all of them
are junk and not something I care to repeat. I keep debating doing a write-up
on those, but then ultimately decide that, despite my temptation, they are not worth
my time and effort to do that. It is nice to see Sriracha doing so well in
various snack foods. Though I’ve long since tired and moved beyond the flavor,
it will always hold fond remembrances and a special place in my heart
accordingly and David Tran seems to me to be one of the “good guys” in the
industry.
As always, if there is a sauce you want me to try, as long
as it does not have either onions or extract, let me know and I’ll take a look
at getting it in the queue. Thanks for dropping
in.
