The sauce's recipe has not changed since 1983. The bottle lists the ingredients "Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum." Huy Fong Foods' chili sauces are made from ripe red jalapeño chili peppers and contain no added water or artificial colors. The company formerly used serrano chilis but found them difficult to harvest. To keep the sauce hot, the company produces only up to a monthly pre-sold quota in order to use only peppers from known sources.[2] The sauce is kosher, as noted by the K in the star of David found on the bottle.
So it's a pepper burn, not a horseradish burn. Only 1,000 to 2,500 Scovilles, though. Tabasco is 2,500 to 5,000, so I'll stick with the products of Avery Island.
So it's a pepper burn, not a horseradish burn. Only 1,000 to 2,500 Scovilles, though. Tabasco is 2,500 to 5,000, so I'll stick with the products of Avery Island.
The "burn" doesn't matter to me. Sriracha is just freaken delicious. :)
Beretta a .380 ACP? I carry a Kel Tec P3AT for my concealed carry piece. Same as the Ruger LCP but cheaper to buy. Almost identical to the Ruger.
My Kel Tec and Nano for size comparison. Yes, I have Ogre sized hands.
Yep. The grip was better for me on the Beretta than the G26. I think with the G26 it was just too snappy. Even with my small girly hands, I couldn't get a full grip on that thing, so idk how big people handle it. Handling the G19 was more comfortable just from the larger frame/less kick. :I
I shoot best with the 1911 platform. :) I still plan on getting a Mark III for plinking for Christmas though, assuming I could also get a safe by then.
The sauce's recipe has not changed since 1983. The bottle lists the ingredients "Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum." Huy Fong Foods' chili sauces are made from ripe red jalapeño chili peppers and contain no added water or artificial colors. The company formerly used serrano chilis but found them difficult to harvest. To keep the sauce hot, the company produces only up to a monthly pre-sold quota in order to use only peppers from known sources.[2] The sauce is kosher, as noted by the K in the star of David found on the bottle.
So it's a pepper burn, not a horseradish burn. Only 1,000 to 2,500 Scovilles, though. Tabasco is 2,500 to 5,000, so I'll stick with the products of Avery Island.
Some people like to spice their food up with something that doesn't taste like straight vinegar. Enjoy, though.
I'm not trolling it. I'm saying that Tabasco is spicy, but it tastes like vinegar. There's much better hot sauces that bring the heat and taste much better.
Okay, fair enough. So post some names so that I can amend my ways.