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Old 12-20-2008, 09:25 AM   #11
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Originally Posted by mbasiszta View Post
I can't get the link to open. I find the website address as www.mexican-barbecue-recipies.com/tabasco, but not even the main URL will open. Is there such a site at all?
There was when I made it

Here's the same recipe: Help to make hot pepper sauce w scotch bonnets - Home Cooking - Chowhound It's in the second reply - the recipe by Jean Andrews.
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Old 12-20-2008, 09:40 AM   #12
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Thanks. I found another site that looks interesting too: http://www.hotsauceaddicts.com/hot-s...?article_id=59

There will never be an improvement on the original Tabasco though.
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Old 12-20-2008, 11:30 AM   #13
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gg, did you really get avery island peppers for the tobasco?

and lol, pacanis. i'll make sure not to put any magnets in my future hot sauces.
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Old 12-20-2008, 11:49 AM   #14
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Hello fellow Tabasco lovers. Our beloved Tabasco has disappeared here in Panama. Does anyone know if there is something going on with Tabasco exporting Tabasco? I have sent an Email to Tabasco as well. ITMT, thanks for the recipe.

Their operations were affected by some of the hurricans, so maybe production is down....
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Old 12-20-2008, 12:05 PM   #15
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MOG, I wrote way back when and learned everything was okay on McInerny Island. Well, we can only hope production is not the problem.
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Old 12-21-2008, 02:28 PM   #16
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l like marinades and sauce ,thhey give delicious taste every meat
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Old 12-21-2008, 02:41 PM   #17
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Hola Kardelen, Yes, I could no agree more. The only meat I know you have to be careful with is chicken. If you marinade it too long, it becomes bland. Overnight is usually too long for most fowl. I have found 8-10 hours is perfect!
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