150th tabasco

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mark rudner
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150th tabasco

#1 Post by mark rudner » April 24th, 2018, 10:46 am

i still have a few drops of what i believe was the 140th which was touted on the other board.
so ten years later and you have this. a little more expensive than the 140th iirc

https://countrystore.tabasco.com/TABASC ... nfo/00150/

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#2 Post by Otto Dobre » April 25th, 2018, 8:55 pm

Thanks for the heads up, Mark. I got 3 bottles. Sure loved the 140th edition, and that one sold out quickly. After they sold out at the store for $25, they came out for sale on ebay for $100. [shock.gif]

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#3 Post by Paul Jaouen » April 26th, 2018, 6:50 am

Is it really that much better than regular tabasco?
Best,
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#4 Post by mark rudner » April 26th, 2018, 7:26 am

Paul Jaouen wrote:Is it really that much better than regular tabasco?
the 140th certainly was

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#5 Post by NED VALOIS » April 26th, 2018, 7:32 am

In for a quad pack !

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#6 Post by Anton D » April 26th, 2018, 7:59 am

I missed out on 140, but am in for 150 thanks to you!

Very grateful for your heads up! [cheers.gif]
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#7 Post by Ron Slye » April 27th, 2018, 1:15 pm

Grabbed three to get the free shipping. Thanks for the heads up!

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#8 Post by David K o l i n » April 27th, 2018, 2:25 pm

Pricing is a bit dear. I got a gallon of the regular Tabasco for just a bit more
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#9 Post by Paul Jaouen » April 27th, 2018, 2:30 pm

mark rudner wrote:
Paul Jaouen wrote:Is it really that much better than regular tabasco?
the 140th certainly was[/quote

Thanks Mark. I'm going to try it.
Best,
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#10 Post by Phil Smith » April 28th, 2018, 11:09 am

In for 3

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#11 Post by Dave McIsaac » May 9th, 2018, 7:58 am

Has anyone tried their's yet?

How does it compare to the 140th?

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#12 Post by Scott G r u n e r » May 9th, 2018, 8:45 am

I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
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#13 Post by Anton D » May 9th, 2018, 9:57 am

Scott G r u n e r wrote:I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
It's pretty good.

Not as vinegary as regular, a bit more complex on the pepper flavors.
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#14 Post by Phil Smith » May 10th, 2018, 6:16 am

There's a kinship, but it's clearly a step of from the regular sauce. Spicer, more layered and deep, tangy, and just better put together. I'm not sure it's worth a 10Xish price for taste alone, but my 3 bottles should at least keep me with enough for a very long time... I don't need 10, or 30.

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#15 Post by Ron Slye » May 10th, 2018, 6:54 am

Yes, it is a step up from the regular. A bit more complex. But I agree that I am not sure it is worth the premium price. I think if you are really into hot sauces, then it is probably worth it. I like hot sauces, but it is more of an accompaniment and less of a main focus for me in a dish. I guess I would rather spend the money on a good bottle of wine!

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#16 Post by Dave McIsaac » May 10th, 2018, 7:02 am

Scott G r u n e r wrote:I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
Scott....

As you no doubt have figured out, there is a 10 year waiting list for this, and how better to feel elite/superior than to own one bottle of this magical elixir.

Since I like you, you can cure your FOMO anxiety, and I will flip one of my rare, rare bottles your way for a steal of a price - $62.50 + shipping, ownership transfers upon shipping, yada, yada, yada.

You're welcome

Mods - please DO NOT move this post to Commerce Corner, as the onslaught of queries would be overwhelming.

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#17 Post by Robert M yers » May 11th, 2018, 6:03 am

First, thanks mark for the heads up as I missed it last time. I’m with everyone else who says it definitely a notch up in flavor and complexity but probably not really worth $35 for more than curiosity. I don’t use the regular much as it’s thin on flavor and not hot enough, but do buy the habernero and like it quite a bit. I bought the scorpion with this order and it’s actually ridiculously hot, but maybe I can mix that into a gallon of the regular or something.

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#18 Post by Doug Schulman » May 11th, 2018, 10:34 am

I tried mine on a cracker this morning. I agree that it's hotter and more complex than the regular Tabasco, but not really worth the price. I'm still glad that I have my 2 bottles and am looking forward to trying it on other foods. I typically use Tabasco on eggs or anything that seems to need a bit of heat and a bit more salt. I see it as a condiment that happens to be spicy more than a hot sauce.
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#19 Post by Craig G » May 12th, 2018, 6:40 am

Scott G r u n e r wrote:I would love to try this, but buying it feels like FOMO more than anything else. I am trying to do less FOMO.
LOL, me too. I had some in my cart and then realized I was being stupid. It was a rare moment of clarity for me. I need to get K&L to customize their website so I have to click an “I understand this is stupid” box before I buy.
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#20 Post by Doug Schulman » May 16th, 2018, 10:03 am

Now I've tried this on eggs and in a simple sauce for crabcakes. It was great for both applications, actually better than I expected after sampling it on a cracker. I'd buy it again.
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#21 Post by Otto Dobre » May 16th, 2018, 12:52 pm

No longer available at the store and selling on ebay.

https://www.ebay.com/itm/TABASCO-DIAMON ... Sw3qZa6iNF

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#22 Post by Anton D » May 16th, 2018, 7:44 pm

Amazing!

I bought five and was going to give some as gifts. Now, I’ll just sit back and watch them appreciate!
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#23 Post by Dave McIsaac » May 17th, 2018, 4:54 am

Anton D wrote:Amazing!

I bought five and was going to give some as gifts. Now, I’ll just sit back and watch them appreciate!
Looks like my $62.50 offer was a real bargain - just add a zero to it now!

I put 2 tablespoons (as called by the recipe) of this on a Buffalo Chicken salad, and ended up chugging about 2 gallons of water. That is some spicy stuff!

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#24 Post by mark rudner » May 17th, 2018, 7:11 am

for starting the thread, i think i deserve a little taste of any profits made here champagne.gif

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#25 Post by Ken Strauss » May 17th, 2018, 7:21 am

Glad I pulled the trigger and bought 3.
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#26 Post by Craig G » May 17th, 2018, 10:02 am

I fear I missed out.
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#27 Post by Michael Sopher » May 17th, 2018, 1:01 pm

FWIW - I have the Family Reserve and that is a nice step up from the regular and I think it was $10/bottle. Bought a bunch of Scorpion when it first came out and actually did manage to flip some of those for 5x or better the price...

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#28 Post by NED VALOIS » May 17th, 2018, 2:34 pm

I'll trade my 150th for '13 MacDonald ! [snort.gif] [wow.gif]

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#29 Post by Otto Dobre » May 17th, 2018, 2:46 pm


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#30 Post by Ron Slye » May 17th, 2018, 8:41 pm

Wow -- some of the ebay listings seem insane, almost criminal. The more serious ones do seem to have one up to over $80. I guess that makes me feel better about buying three?

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#31 Post by Ron Slye » May 18th, 2018, 9:25 am

So the only really live auction has the price up to $89 (plus 7.99 for shipping). I love the fact that you can click on a link for new and refurbished versions (which clearly is an automatic "mistake" I assume). I think my favorite listing is the buy it now option for $1,299, which also charges $7.85 for shipping. I suspect their may be some negotiation room there on the shipping cost.........

https://www.ebay.com/sch/i.html?_from=R ... h&_sacat=0

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#32 Post by Scott G r u n e r » May 18th, 2018, 9:38 am

I'm going to start investing in 160th Tabasco futures
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#33 Post by Otto Dobre » May 18th, 2018, 12:16 pm

Ron Slye wrote:So the only really live auction has the price up to $89 (plus 7.99 for shipping). I love the fact that you can click on a link for new and refurbished versions (which clearly is an automatic "mistake" I assume). I think my favorite listing is the buy it now option for $1,299, which also charges $7.85 for shipping. I suspect their may be some negotiation room there on the shipping cost.........

https://www.ebay.com/sch/i.html?_from=R ... h&_sacat=0
Things have changed. $143.50 with 6 days and 8 hours to go.

https://www.ebay.com/itm/263687605726?rmvSB=true

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#34 Post by Kelly Walker » May 18th, 2018, 3:36 pm

Mine arrived today. Cracked one to taste. Wow! Very different bouquet than the normale and the depth of flavor and complexity are fantastic. Glad I grabbed some. Sending a bottle to my son who is a tabasco addict.
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#35 Post by Robert M yers » May 18th, 2018, 9:29 pm

Ok I’m going to buy a case to flip next anniversary.

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#36 Post by Mark Mason » May 24th, 2018, 8:28 am

I find the original way too hot for my sensitive tastes, but I'm from North Dakota where the only real spice is salt. I can add a drop or two of the "smokey" version to my Chipotle burrito if I mix it in well. What is the flavor profile of the green label Tabasco? Is that hotter than the other two?
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#37 Post by Ron Slye » May 24th, 2018, 10:16 am

The green is less hot than the red -- I actually prefer it -- though I find I need to use more of it then the red.
Last edited by Ron Slye on May 24th, 2018, 6:55 pm, edited 1 time in total.

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#38 Post by Kenny H » May 24th, 2018, 6:00 pm

Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
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#39 Post by J a y H a c k » May 24th, 2018, 8:30 pm

Kenny H wrote:Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
Recipe?
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#40 Post by Kenny H » May 24th, 2018, 9:08 pm

J a y H a c k wrote:
Kenny H wrote:Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
Recipe?
Rough chop your peppers. Add water and a 2.5% salt solution. Cover and ferment for 4 to 12 weeks. Carrots and garlic are optional in this.

Vitamix with a sprinkle of xanthan gum. Pour through chinois. Add a tsp of white vinegar to each 8oz dripper and any other seasonings you like.

That will be refrigerator stable for years, at least 2-3.

Alternatively you can add fruits of your choice (apples, apricots, mangoes, etc) and pressure can to add sweetness and flavor.
However that will only be refrigerator stable for about a 6 months-year after opening.

Tobasco is a fermented product but it is extremely watered down and sullied with vinegar and salt to make it shelf stable.
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#41 Post by Kenny H » May 24th, 2018, 9:10 pm

If there are any serious hot heads here, I will gladly ship a bottle as proof, provided feedback here :).
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#42 Post by rfelthoven » May 30th, 2018, 11:27 am

I'd love a bottle. I am fortunate to live by DD Meats on Mountlake Terrace, WA. Their hot sauce selection has got to be one of the largest on the west coast. I go through a lot of sauce. Maybe making my own would be a good call?

http://doubleddmeats.com/meat-sauces/
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Re: 150th tabasco

#43 Post by David K o l i n » December 3rd, 2018, 11:16 am

“To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public.” T. Roosevelt

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Re: 150th tabasco

#44 Post by Anton D » December 3rd, 2018, 11:37 am

David K o l i n wrote:
December 3rd, 2018, 11:16 am
It's baaaack

https://countrystore.tabasco.com/produc ... th_restock
How interesting!

I grabbed some more to give as Christmas gifts.

I have enjoyed it and both my sons already went through the bottles I gave them.

Thank you very much for the link.
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Re: 150th tabasco

#45 Post by Jason T » December 3rd, 2018, 3:56 pm

Kenny H wrote:
May 24th, 2018, 9:08 pm
J a y H a c k wrote:
Kenny H wrote:Grab some ripe red hot peppers in the store this summer. You can ferment them and make sauce way better than Tobasco. If you guys lived nearby I would hand them out for free. We make hundreds of bottles each year from the garden.
Recipe?
Rough chop your peppers. Add water and a 2.5% salt solution. Cover and ferment for 4 to 12 weeks. Carrots and garlic are optional in this.

Vitamix with a sprinkle of xanthan gum. Pour through chinois. Add a tsp of white vinegar to each 8oz dripper and any other seasonings you like.

That will be refrigerator stable for years, at least 2-3.

Alternatively you can add fruits of your choice (apples, apricots, mangoes, etc) and pressure can to add sweetness and flavor.
However that will only be refrigerator stable for about a 6 months-year after opening.

Tobasco is a fermented product but it is extremely watered down and sullied with vinegar and salt to make it shelf stable.

Kenny,

Thanks for this recipe. Each year I grow a variety of chili peppers in 5 gallon buckets in my front yard, with pretty fantastic results.

Last year I made a batch of hot sauce based on a Donald Link recipe that called for a 3-7 day ferment and a cup of salt (I forget the ratio of peppers but it was nowhere near enough to get the salt ratio down to 2.5%). His recipe calls for tossing the liquid and washing the salt off, and eve with that I found it way too salty.

I ended up with a couple pounds of beautiful ripe jalapeños, seranos, cayennes and dragon cayennes and I combined them all using your recipe, along with some mashed up garlic. I’m about 3 weeks in, and out of the country right now so 5 weeks is the minimum this thing will go.

What’s the level of funk you get when fermenting this for closer to 12 weeks than 4? Does it make sense to check in on it after 5 or so weeks and have a taste to see how ita doing? If so what would I be looking for in terms of flavor profile?
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Re: 150th tabasco

#46 Post by Kenny H » December 3rd, 2018, 6:00 pm

As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
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Re: 150th tabasco

#47 Post by J a y H a c k » December 4th, 2018, 6:59 am

Kenny H wrote:
December 3rd, 2018, 6:00 pm
As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
So let's talk precise technique. When you say "cover" do you mean seal with an air tight cover? Do I need to make sure there is no air between the top of the mixture and the cap? If I need to get rid of the air, how about if I take a 375 wine bottle, boil it sterile, put the mixture in, and then cap with a vacuum cap and suck out the air? Or am I being overly anal about no mold?
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Re: 150th tabasco

#48 Post by Kenny H » December 4th, 2018, 7:35 am

J a y H a c k wrote:
December 4th, 2018, 6:59 am
Kenny H wrote:
December 3rd, 2018, 6:00 pm
As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
So let's talk precise technique. When you say "cover" do you mean seal with an air tight cover? Do I need to make sure there is no air between the top of the mixture and the cap? If I need to get rid of the air, how about if I take a 375 wine bottle, boil it sterile, put the mixture in, and then cap with a vacuum cap and suck out the air? Or am I being overly anal about no mold?
No it is not a vacuum it needs to burp CO2. There are all sorts of devices you can get to fit standard Ball jars that provide egress but no ingress. By cover I mean weigh down the mash so everything is submerged. No seed, pepper, or pulp should be in contact with air.
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Re: 150th tabasco

#49 Post by Jason T » December 5th, 2018, 3:50 pm

Kenny H wrote:
December 3rd, 2018, 6:00 pm
As long as your ferment is clean there is no downside to additional ferment time. In fact it will add complexity and can smooth out some rough edges. But again, clean, no mold contact.
Kenny-

That’s what I thought, thanks. I’d say the ferment is “mostly” clean. Clean container to store the peppers and a clean site to prep them before putting them in the container.

I did not wash the peppers before preparing them though, so whatever beasties were on them when I picked them are likely still there. Though they did spend 1-3 months in the freezer until I had critical mass and time for making a big batch.

And I am using weights to keep the peppers submerged. So any funk that grows on top can easily be skimmed off.
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Re: 150th tabasco

#50 Post by Kenny H » December 7th, 2018, 7:36 pm

Last batch of the season and damn is it good!
BD79CDA0-1752-4196-B19C-6DF46DE64DAE.jpeg
Scotch bonnets from Martinique, red jalapeños, small amount of fataliis from Africa. Fermented with carrots and navel oranges.

Super smooth but hot as hell. I vitamixed these with the ferment liquid, proprietary spices, white vinegar, and a touch of xanthan gum to maintain emulsion. The result is still pure pepper flavor.
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