Eat Arkansas

Belly Boy,

I've never been much of one for hot sauce. I think I'm just afraid of their power or that I'll use them incorrectly.

Now, I LOVE hot and spicy foods. And I LOVE Mexican food.

So, enlighten me. How do you use these sauces? Maybe you could provide a recipe or two?

Belly Boy: Both of these sauces are relatively mild, so I use them on most anything. My wife doesn't care for real spicy food, so I have to jazz it up at the table.

When I lived in New Orleans I put Crystal Hot Sauce on everything. It's real good and you can get it at Kroger's. But over the years I have gone back to plain old Tabasco. I even carry a little bottle in my briefcase.

ARK. BLOG: Crystal just isn't hot enough for me. I'll use it if there's nothing else.

I think Tabasco has a better flavor too. But you know, Crystal was perfect on the roast beef po-boy they served over at Parisol's Irish Bar. I don't know why that was. Maybe it was a harmonic convergence with all the Dixie I drank in there.

ARK. BLOG: Yes, there was -- is, I guess -- something perfect about Parasol's neighborhood corner location, the eating room with the pass-through to the bar below, the fried potato poor boy they once sold to really poor boys, and the Dixie long necks. I don't like Dixie much, but in New Orleans it just tastes right. Crystal is probably the same. And I've used plenty of it there, including on Parasol's drippy roast beef poor boy, maybe it's best.

My fridge and pantry is full of Dixie. You are right. It tastes better in New Orleans. I practically subsisted on it when I was in law school and I never drink it now. If you ever get a craving for a Dixie you know how to find me. I've got a case or so lying fallow at my house.

I am seriously partial to Panola. It is manufactured just over the La line south of Eudora. They have all measures of heat. I love the original to add that "what is in this" flavor and also the green, jalapeno sauce. There is a Cajun sauce piquant that is outstanding with seafood.
Many years ago I found a Cajun Garlic Sauce (name brand long since forgotten) that I pick up at local grocery stores when traveling through LA. Nothing better on crackers or with crappie or chicken.
Does Big Lots have just the original Panola or are there several selections of flavors?

Bellyboy: They have the original and the Jalepeno and they're almost out of both. Intrestingly, they're in plastic bottles- I've never seen that before. Perhaps thats why they're being "closed out".