Daily Archives: April 14, 2015

I bought some genuine Tabasco Sauce today. I LOVE hot sauces. Each one is good for a specific thing. For example, Crystal hot sauce is absolutely the BEST THING to put on popcorn. Screw butter. For me it’s Crystal hot sauce made by the Baumer family in New Orleans. I happen to actually know Mr. Baumer. His boat was three slips away from the Lady Ann which I ran out at the lakefront. Crystal is also pretty damned good on red beans and rice. When I was getting ready to move to France I went out and bought five bottles of Cyrstal. The first time I went to the grocery store over in Antibes I discovered they only sold two kinds of hot sauce over there…Tabasco and Crystal.

I also like D’Elidas. down here since I’ve never seen any Malinda’s and D’Elidas is close. They just started stocking Sriracha sauce at Romero and Rey. That stuff, with a bit of melted butter makes an excellent wing sauce. I don’t care for Cholula.

Now Tabasco is interesting. I actually know where Avery Island is in Louisiana. Ran crewboats all around the place for several years, but never stepped foot on it. Here’s the thing about Tabasco…it’s good on, like red beans and rice, but it sucks on popcorn. HOWEVER, if you’re going to make a Bloody Mary, there’s only ONE hot sauce that will work and that’s Tabasco. PERIOD! Any other hot sauce sucks when it comes to making bloody Bloody Marys.

Now, when I took the bottle of Tabasco out of the box it came in I looked at the stuff printed on it. Interesting. D’Elidas is made of “Selected habanero peppers (not just any run of the mill habaneros, no siree, ‘selected’ ones), Mustard, Vinegar, Water, Salt, Onion, Xanthan Gum (whatever the hell that stuff is) and 0.1% Sodium Benzoate (mmmmm, sodium benzoate).

I first had Melinda’s sauce at a place on Caye Caulker, Belize. There was a woman there who set up four card tables on her porch and made lunches. The most fantastic thing on her simple menu was a lobster tostada: flat, crispy tortilla with refried black beans, a healthy heaping serving of lobster salad, some chopped lettuce and grated cheese topping. For a buck U.S. !
There was a bottle of Melinda’s on the table and it was FANTASTIC ! In the six days I spent anchored at Caye Caulker I had lunch there four times…(I didn’t discover the place until my second day). Melinda’s was the first carrot-based hot sauce I’d ever come across. The ingredients are: Fresh Carrots, Choice Red Habanero Peppers, Onions, Lime Juice, Vinegar, Garlic and Salt. No Xanthan gum or sodium benzoate for that girl.

Now, probably the simplest of the sauces is Tabasco. Ingredients are: Distilled vinegar, red pepper, salt. PERIOD ! That’s it. NOTHING ELSE ! The Peppers are ground into a mash on the day of harvest and placed along with salt in white oak barrels. After aging for up to three years, the mash is strained to remove skins and seeds. The resulting liquid is mixed with vinegar, stirred occasionally for a month. And there you have it.

On the side of the box is the Nutrition Facts box. There are 0 calories in the official FDA “Serving Size”. Total Fat? 0 and there is 35 mg of Sodium in that serving which constitutes 1% of your daily value according to the FDA. Compare that to a “serving” of Old El Paso Thick ‘n Chunky Salsa that contains 200 mg of sodium of 9% of your daily value and that’s per 2 tablespoons of the stuff. And you’re never getting up from the table after just using 2 tablespoons, are ya?

Here’s a challenge for ya! The FDA’s “Serving Size” for Tabasco is 1 teaspoon (5 ml). I DARE YOU to down a teaspoon full of Tabasco Sauce in one go. Ain’t gonna happen.

Ask anyone in the world what the first thing is they think of when they hear the word “Panama,” and the nearly universal response would have to be CANAL! One Hundred years ago the opening of the Panama Canal literally changed how the world worked. Shipping no longer had to make the treacherous voyage around Cape Horn, one of the worst places for shipping on the face of the globe.

Eventually, though shipping outgrew the size of the Canal’s locks. The lock chambers are 110 ft (33.53 m) wide by 1,050 ft (320 m) long, with a usable length of 1,000 ft (305 m). These dimensions determine the maximum size of ships that can use the canal; this size is known as Panamax. For years many new ships have been referred to as Postpanamax because they wouldn’t fit. Now, though, the country has been on a construction project unlike any other ever attempted. They’ve been building new locks to accommodate the larger ships. The new lock chambers will be 427 m (1,400.92 ft) long, 55 m (180.45 ft) wide, and 18.3 m (60.04 ft) deep. They will use rolling gates instead of miter gates, which are used by the existing locks.

To give you some idea of the immensity of this project take a look at these two videos updating the progress of the new lock system. Work is close to 90% completed. Income from the Canal today, and what will come from increased traffic (though it will take decades to pay off the several BILLION dollars the project will cost) is what makes Panama the most prosperous country in Central America and much of South America as well. Not only had the Canal project been a boon here ports all over the United States and Europe have been on a building boom, too, to match the anticipated volume of large shipping that will be coming their way with the completion of the Canal.

One thing worries me, though. This project has been a boon to construction workers in the country, and people don’t often think of all the businesses that support such a project…concrete companies, the drivers who haul the concrete and the land that’s being excavated. The mechanics who maintain those trucks. And it gets right down to the little corner “Super Minis” of “Chinos”, Panama’s answer to convenience stores where the workers spend their pay checks. What happens to all those people when the project is finished. What will they do for work then? Will it cause social unrest and massive unemployment? Time will tell, of course.