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Crazy Monkey, Not that anyone asked, but thought I’d share a relative story while I have the platform to do so. Many years ago, while serving on the board of our local Fraternal Order of Police lodge, I came together with my peers to create an annual “Law Enforcement Officer Appreciation”...

Welcome from Charleston! :cheers:

I'm impressed with the flex bead run on the arch. Not easy, even by a pro. Soon you will be painting all the rooms in a new abode to appease the missus. It's common law in all states. :cheers:

Gullah- Geechee. Maybe a sub-category perhaps, but I count it as one and the same with what I know as "Southern" and "Soul food." Where I live and what I eat. I buy most of my tomatoes from the Fields family here on John's Island (none better). Great folks, known many of them for years. Just...

“Southern” American. Fried meats, fish, poultry, plenty of pork fat and butter with the vegetables. You could also say “Soul food” interchangeably (according to my friends of color who eat my dishes..) Two categories in one I claim! BBQ Cajun/Creole Chinese

I am a hot sauce producer, collector, and connoisseur for most of my adult life. I have tried more sauces than I could say grace over. The only staple I keep (other than my own) is this sauce from Florida. I don't know these guys and they don't know me from Adam's housecat. But, in my humble...

You heard correctly. This is ground zero - bar none. Welcome aboard from Charleston! :cheers:

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Yankees

Welcome aboard! This site truly is "ground zero" for all things pepper. Poke around, ask questions, you will get honest answers. If you can't find it here, it probably ain't worth knowing! :cheers:

Attitude is everything...

May not actually be a mash but a collab, never heard it before today.... Ok, I've been schooled. Not a mashup. Don't know how I missed it... I will refund your money :metal:

So cool stettoman! Such a fitting tribute. Andrew, indeed was one helluva guy! After I ate his powder on buttered corn-on-the-cob, it ruined me from ever eating it plain again. I shared the first batch he gave me, the second one, well, I proudly Bogarted to the last speck... I've no doubt yours...

You can pickle them green, they're great for this. That's what I do for personal use as well as for "gifts" with the Tabascos. Lots of recipes out there.. find one, experiment and have fun! https://www.google.com/search?rlz=1C1CHZL_enUS734US734&q=Tabasco+peppers+in+vinegar&sa=X

synchronicity... :cheers:

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