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Packaged Food What's New

Old Bay Hot Sauce Is Now Officially For Sale

When you think of seafood in the United States, whether it be as part of a crawfish boil or a steaming plate of crab cakes, Old Bay is the spice that’s most associated with it. That blend of celery salt, paprika, garlic, and other spices is a savory, mouthwatering blend that elevates the flavor of any fish or shellfish you pair it with.

McCormick, the company that owns the Old Bay brand, has decided to move the spice blend into new territories by releasing an official hot sauce that uses the seasoning.

Photo courtesy of McCormick

The limited-edition bottles of hot sauce have already proven to be popular, as the first online batch has sold out, according to McCormick’s website. Each bottle is made with an aged cayenne pepper, distilled vinegar, and the iconic Old Bay mix.

While the sauce has already sold out online, McCormick is telling people to check back soon for when the next batch is released. Even if you don’t get a hand on those, though, many restaurants will be carrying the bottles over the next month or so. Many popular grocers, including Wegmans, Safeway, Acme, Giant, and Food Lion will also have it for sale at $3.49 a bottle in that same time period.

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Features Feel Good News Products What's New

Cannabis-Infused Sriracha Hot Sauce Exists, Is Also Fast-Acting

Potli THC Sriracha

The love for Sriracha hot sauce is practically ubiquitous, what with the way Huy Fong’s marketed their take to the tune of universal recognition and appeal. But such extensive appeal doesn’t grow legs without a sauce that’s comprehensive in its application on damn near any food and dish. Simply put, Sriracha sauce has earned its place in the pantheon of daily hot sauce go-to’s.

But what if I told you that Sriracha can reach another level of allure through a little bit of cannabis? Yes, you read that right, the possibility of a medicated, THC-infused Sriracha sauce is in fact a delicious reality thanks to the brilliant folks at Potli. Founded by Felicity Chen and Christine Yi, Potli offers CBD-infused food and cooking essentials, which range from honey to chili oil.

Potli THC Sriracha

As part of an exclusive Lunar New Year release, Potli will be officially announcing today the drop of this cannabis-infused Sriracha hot sauce that’s aiming to elevate your next meal in more ways than one. That’s because nano-emulsified THC used in it allows for faster, more efficient absorption. Translation: your tastebuds and mind-state are taking the elevator up a few floors in about 15 minutes or so.

Availability for now is limited to select dispensaries in the San Francisco Bay Area, with wider availability trickling in throughout this week. If you’re not near a California dispensary, buy Potli’s other THC-free products online at www.potlishop.com.

For more info, check their website.

Also, for more of my commentary on this weed-infused Sriracha sauce from Potli, check out the latest episode of the Foodbeast podcast, The Katchup, below.

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Brand Culture Grocery Hit-Or-Miss Opinion

Sriracha’s Hometown Is Not Impressed With The U.S. Rooster Sauce Version

The reputation of Huy Fong Sriracha precedes it, at least in the United States. I add it to all my favorite foods and expect it to be available at every Asian-style restaurant I come across. Imagine my shock when I read that its country of origin is not impressed by the ubiquitous Rooster version.

When reporter Michael Sullivan visited Thailand to learn more about the origins of this famous sauce, he discovered that Vietnamese-American Sriracha is not at all like the sauce the coastal city of Si Racha holds near and dear.

Locals describe the flavor of real Sriracha sauce as klom klom: the balance of hot, sour, sweet, and garlic. American Sriracha is known and loved for its heat, which is exactly what many Thai people found off-putting.

Although there are many sauces on the market, Sriraja Panich is said to be the original sauce created by Gimsua Timkrajang according to his great-granddaughter Saowanit Trikityanukul. It started out only as a treat for family and friends with plenty of hard work and careful attention to ingredients; Saowanit even recalled a single batch taking months to prepare.

Eventually, close family began selling their own version of Sriracha sauce and it grew in popularity. Despite having invented the sauce, the family never felt the need to patent it. Saowanit told Sullivan that the recipe wasn’t much of a secret anyways as they had the ingredients listed on the bottle.

As an experiment, Sullivan had locals taste test the Rooster sauce and in return did not receive the best reactions. “When I first tasted it, I wanted to gag. Too bitter. It’s not klom klom” local Chuwet Kanja stated.

Huy Fong’s Sriracha may not be favored amongst the Thai, but distributer Super Ting Tong have begun importing the sauce into Thailand with little worry. Slow and steady progression is still progression in their perspective expressed founder Robert Booth to Sullivan.

On the other hand, Thai manufacturer Thaitheperos has been importing Sriraja Panich to the U.S. without great success. Americans are accustomed to the Vietnamese-American flavor and perceive Super Ting Tong’s Sriracha as what the sauce should taste like.

Setbacks aside, Varanya and export manager Paweena Kingpad expects Sriraja Panich to dominate the world market because of strong sales in China, already selling 100,000 bottles a month. Their success, Varanya claims, is due to the fact that “Asian people know how to eat.”

Sriracha may have come from Thailand, but I believe we can find beauty in every interpretation of it.

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#foodbeast Adventures Culture Features FOODBEAST Hit-Or-Miss Opinion Packaged Food Products

Having Never Had Cholula Before, I Went Straight To Mexico To Taste the Source

 

I’ll admit it: I am not much of a hot sauce fanatic, and I can not handle the spice. My Korean ancestors are probably shaking their heads at me unfortunately, but it is what it is. With ketchup as my main condiment of choice for over 25 years, I have only recently decided to let my tastebuds venture to more flavors that fall under the same red color, but with scorching differences. From Sriracha to Tapatio to Tabasco, these new hot sauces were such interesting experiences in my mouth. However, when it was time to try Cholula, my friends enthusiastically and passionately gushed about how it was the best hot sauce. They would pull out mini bottles from their purses, and coworkers would reveal full-sized ones from out of their desk drawers. Clearly this wasn’t just a hot sauce — this was a lifestyle. Thus, you can imagine that when the opportunity came to go straight to the source for a Cholula-filled weekend, I absolutely jumped on that Cholula train straight to Mexico for my first official taste.

Two plane rides and three in-flight movies later, I checked into my hotel in Guadalajara, freshened up, and headed to cocktails and (most importantly) appetizers. Warm empanadas, seasoned chips, and fresh ceviche were spread across the bar beautifully, with the edges lined with Cholula bottles. I picked one up, only to realize that there were different flavors of Cholula, a concept I hadn’t even thought of before this moment! I took this as my opportunity to get the perfect first taste, when I bumped into a vivacious woman with a raspy voice. Araceli, who I later found out is the Director of Public Relations for Jose Cuervo as well as our generous hostess for the evening, exuded her genuine love for Cholula, her work, and her heritage as a whole.

“If you ever want to be the life of the party, always carry a bottle of Cholula with you in your bag. Take it out during a meal and you will for sure be the center of attention – I carry mini bottles in all of my purses!”

After I expressed that I had yet to actually try Cholula, she warmly encouraged me to taste it, handing over a bottle of the original flavor. I decided to drizzle it lightly onto a plain tortilla chip, and with my first bite, I was in Cholulove. There was a certain kick to the sauce that I had yet to experience with any other hot sauces, and the flavor didn’t overpower; it added dimension. It was spicy and complementary, and I knew this would be the first of many bottles I’d consume over the weekend.

Bright and early the next morning, we made our way down to Chapala to visit the Cholula factory, where we were given a quick history lesson, as well as a tour. We put on our gloves, hairnets, and facemasks, and were warned that the first room is extremely hot and that the spices might be a bit much for our senses. As we walked into the room with the highest quality arbol and piquin peppers, I choked back tears and held my breath (because I ain’t no baby). The peppers had already been sun-dried under constant supervision for about three days, and I watched as two workers drained a huge vat of the sun-dried and soaked peppers, conveying them over to another worker who had a hose in one hand and a brush in the other. He carefully washed and separated each pile of peppers in a way that retained quality and flavor, and then sent them off to the facility’s mill where they’d be meticulously ground into a paste.

Moving downstairs, we saw huge metal chambers where the peppers were being mixed for consistency, and blended to achieve that signature flavor. Once the blending is complete, the sauce undergoes a rigorous quality control process. Once its fully met the brand’s highest standards, the Cholula is sent to the bottling area.

If you could imagine Willy Wonka’s chocolate factory but with Cholula, that was basically what I walked into. I was absolutely mesmerized by the huge contraptions lining up bottles, evenly distributing sauce, slapping on labels to perfection, and capping each bottle with Cholula’s distinctive wooden cap. Each bottle was separated by hand on the conveyor belt before moving on to final packaging, and it was hypnotizing to see it go from the peppers straight to our tables for a fresh tasting.

Using jicama, popcorn, chips, and cucumbers as neutral tasting foods, we tried each of the six hot sauce flavors on the patio of the factory: Original, Green Pepper, Chipotle, Chili Lime, Chili Garlic, and Sweet Habanero. The crowd favorite was Green Pepper, which I understood in a larger scope of things, as it tasted like salsa verde with a little kick, but my favorite had to be the Chili Lime. With a perfect blend of heat and tang, the Chili Lime took the win, and the Chili Garlic came in close second. After tasting five out of the six, we had the Sweet Habanero left, and I was not ready for it, as I took a hefty dip into it with my jicama. My taste buds felt betrayed, as the sweet chili flavor hit my lips innocently, only to have the habanero heat come at me without any warning; it basically took over my lips, mouth, tongue, and throat, and it was a wild ride that I did not sign up for.

Nevertheless though, it was pretty lit (get it).

From our evening cocktails to our American-style brunch at the Cholula La Fonda restaurant in Tequila, Cholula was a part of any and every dish you could possibly imagine. The flavour was never overbearing, but rather complementary (even in the cucumber-habanero sorbet we had at the Cholula restaurant – yes, you read that right). Having never tasted Cholula before, I was absolutely spoiled with my flavorful adventures in Mexico, but I am confident in being a self-proclaimed Cholula connoisseur for life!

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#foodbeast Culture Products

Why This Bottle of Tabasco is Selling For $449 On eBay

Tabasco hot sauce is one of the most well-known sauces in the U.S., having been parked on the tables of most restaurants you can think of.

Well, it seems like there is an eBay seller who believes a hardcore Tabasco fan will be willing to spend $449 on a limited edition, commemorative “Diamond Reserve” bottle.

Good ol’ Tabasco has been around for 150 years now (which is 103 years longer than our beloved Tapatio), and to commemorate the 150th anniversary, the brand released the special Diamond Reserve Red Sauce.

Photo by Peter Pham

This special sauce was 6 ounces (an ounce bigger than the standard bottle), came in a pretty black and gold champagne-style packaging, and retailed at $34.99.

The fancy Tabasco sauce was described as:

“A selection of the finest tabasco peppers on Avery Island, chosen for their superior color, texture, and robustness. These peppers are mashed with a small amount of salt, then aged—some for up to 15 years—and blended with sparkling white wine vinegar. The resulting pepper sauce has exceptional complexity, while maintaining the signature flavor and vibrancy for which TABASCO Sauce is celebrated around the world.”

Sounds pretty amazing, right? Unfortunately, it was a very limited release and no longer available on its online store.

So now, the only way to get your hands on one of these exclusive bottles is to fork over the money on eBay, or convince me to give you the one that’s been sitting at my desk for about a month.

Photo by Peter Pham

More listings have been popping up, one for a more reasonable $250, and the lowest being $99. It looks like all these sellers are posting pretty aggressive prices, so good luck finding one at retail.

Here at the Foodbeast office, we’ve been trying to figure out who would actually spend hundreds of dollars on hot sauce, especially when it was only worth $35. Here’s what we came up with:

Costa Spyrou/Contributor

“Collector’s items always go up in price once the sale ends, but usually not by that much unless it’s super dope or cult-worthy. Szechuan Sauce sold for thousands at first and Pie Tops 2 went from $150 to like $1,800 on eBay. But those were very limited quantities and highly sought-after, making them rare exceptions. I’m not sure how hyped up Diamond Tabasco was, but didn’t seem like it merited a 10x price increase.”

Phambot/Staff Robot

“When the inevitable Robot Apocalypse happens, money will be as useless as ‘love’ or ‘friendship.’ Hot Sauce, however, will be a sought-after commodity used for fuel, luring unsuspecting foodies to robot education centers, or simply as a weapon to throw into humans’ unprotected eyes.”

Reach Guinto/Managing Editor

“This person might know something about how limited this bottle is that we don’t. And if he sells that point well enough, some rich dude with extra cash and a penchant for hot sauces would buy it.”

We shall wait and see if this thing actually sells, and if eBay user ceichin1 laughs all the way to the bank. Or you can wait and see if they release a second batch, kind of like McDonald’s did with its limited edition Szechuan sauce.

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#foodbeast Brand Cravings Features FOODBEAST Products Recipes SPONSORED Sweets Video

This Lava Donut Recipe Does Sweet & Spicy Like We’ve Never Seen

If you thought the Tabañero Hot Sauce x FOODBEAST Tabasutra recipe series would leave out dessert, think again. Luckily, the loveable foodie Instagram account @TheNaughtyFork assisted us with a sweet and spicy treat known as Lava Donuts.

From galaxy donuts, to sushi donuts, and the ever-popular cronut, the versatility of this doughy, sweet and sugary anytime snack seems to be ever-expanding. Now, America’s favorite donuts are about to meet their hottest hybrid form yet.   

Whoever said donuts aren’t supposed to be spicy obviously isn’t open to trying new things, but that’s ok. These red hot snacks aren’t your average treat, combining the sweetness of cinnamon, with the smoothness of white chocolate set off with a dash of Tabañero Hot Sauce.

lava donuts

With more than 610K followers on her Instagram, The Naughty Fork is no stranger to food trends, and there’s no need to blow smoke about the deliciousness behind the lava donuts trend.

Featuring a soft, milky glaze, and a spicy filling, this fiery pastry will extinguish the flames behind your sweet tooth.

However, if you’re not an expert on Tabasutra, you might need someone to help you with this recipe, as the exotic Tabasutra grip requires a helping hand. Like the exotic tango, The Ghost takes two.

Whether you’re trying to beat the heat in summer or warm up in the winter, The Naughty Fork’s recipe for Tabañero Lava Donuts will be an instant classic.

Ingredients:

For the cake donut

1 egg

½ cup buttermilk

½ tsp white vinegar

¾ c cake flour

¼ c + 2 tbsp all purpose flour

½ tsp salt

1 tsp baking powder

2 ½ tbsp unsweetened cocoa powder 

2 tbsp unsalted butter, melted and cooled

1/3 c granulated sugar

1 tsp pure vanilla extract

1 tsp red food coloring

1/4 tsp baking soda

For the filling

1 c white chocolate melts

1/3 c milk

pinch of cayenne

3 ½ tsp Tabañero hot sauce

¼ tsp cinnamon

red food coloring

For the glaze

2 c powdered sugar

2 tbsp milk

½ tsp red food coloring

For the cake donut

Step 1

Preheat oven to 325 degrees. Mix dry ingredients together in a bowl – cake flour, all purpose flour, cocoa powder, baking powder, and salt.

Step 2

In another bowl, mix the butter, sugar, egg, vanilla extract, buttermilk, and food coloring until well combined. Set aside.

Step 3

In another bowl, mix together the baking soda and vinegar and bring the mixture to a foam. While this begins to foam, add your wet ingredients to your dry ingredients and give it a rough stir (do not combine well).

Step 4

Add the baking soda and vinegar to your batter and stir until combined. Pipe the batter into a well-greased donut sheet and bake for 10-13 minutes, or until fully cooked. While the donuts cool, prepare the lava filling.

For the filling

Step 5

Bring an inch of water to a simmer in a medium saucepan or pot. Rest a heat-safe bowl above the pot, not letting the bottom of the bowl touch the water. Allow the steam to gently warm the bowl. Add chocolate melts to the bowl and stir occasionally until smooth and melted.

Step 6

Remove bowl from the heat. Stir in milk, then hot sauce, cayenne, and cinnamon. Mix completely. Add red food coloring until desired “lava” color is achieved. Place into a piping bag, then inject into the donuts.

For the glaze

Step 7

Slowly add the milk to the powdered sugar in a bowl until desired consistency is found. Add food color. Dip donuts into the glaze and allow to set on a cooling rack. Enjoy!

Photos by Peter Pham


Created in partnership with Tabañero Hot Sauce

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This Duck Confit Torta Recipe Video Is The Sexiest Thing You’ll See All Day

While duck confit may already be considered a delicacy on its own, Tabañero Hot Sauce and FOODBEAST decided that creating a duck confit torta recipe would be the next best thing.

For some background, duck confit is one of the fanciest dishes to come out France. By cooking the duck legs in duck fat for several hours, duck confit is known to be remarkably delicious. 

duck confit torta

FOODBEAST and Tabañero decided to elevate the succulence of this duck confit torta even more by searing the duck on a skillet before serving. The torta is then topped with a creamy, yet spicy Tabañero mayo, shredded romaine hearts, and sliced avocado.

While this dish may seem a little advanced for some at-home cooks, Tabañero and FOODBEAST have you covered every step of the way. It’s only appropriate the Tabasutra position for this kitchen adventure is “The Virgin.”

Ingredients:

For the duck confit

4 duck legs

1 12 oz jar of duck fat

olive oil

1/4 c brown sugar

3oz Tabañero Sweet & Spicy

1 tbsp dried oregano

1 tbsp garlic powder

1 tbsp dried cumin powder

1 tbsp dried coriander

For the accompaniment

1 Bolillo Roll or Torta Bun

1/4 c chopped cilantro

1/2 quick pickled red onion (1/2 cup sliced red onion, 1/2 cup red wine vinegar, 1 tbsp sugar, 1/2 cup warm water, soak for 30 min.)

1 c shredded romaine heart

1 avocado, sliced

½ tbsp Tabañero

1 tbsp mayonnaise

Step 1

In a roasting pan or stock pot, pour duck fat over your duck legs. If needed, add olive oil until the legs are covered. On the stove, bring fat up to a simmer and cover with foil. Put into preheated 350 degree oven and cook until duck is tender, approximately 2-3hrs. When tenderness is achieved, chill duck in the fat till fully cooled.

Step 2

Remove legs from fat and shred meat into a mixing bowl. Discard bones and reserve duck fat in separate container. Season with all the ingredients for the duck confit and incorporate well.

Step 3

In a skillet, sear duck until crispy with the reserved duck fat and season to taste. Mix mayo and Tabañero in a small bowl.

Step 4

Toast torta buns and then spread mayo on top. Place the seared duck on buns and build torta with pickled onions, avocado, shredded romaine and cilantro. Serve!


Created in partnership with Tabañero Hot Sauce

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#foodbeast Brand Features FOODBEAST Products Recipes SPONSORED Video

This Falafel Burger Is So Filling You Won’t Miss The Meat

Let’s face it – at first thought, burgers are boring, and if you’ve done one burger, you’ve done them all. To flip the script, FOODBEAST and Tabañero Hot Sauce decided to create this legendary falafel burger, because if you’re making a cookbook, there’s always room for a burger recipe.

Falafel is a well-known Middle Eastern dish made of spiced, mashed chickpeas, which is traditionally rolled into a round ball and deep-fried. 

However, For this Tabañero X FOODBEAST recipe, you’ll add the chickpeas to a food processor to create a falafel burger patty, rather than forming them into round balls.

falafel burger

To bring out even more of a Mediterranean flare, this burger is topped with sliced cucumbers, alfalfa sprouts, and a dill yogurt spread served on a bun of your choice.

It also doesn’t hurt we have our most intimate Tabasutra position yet – The Love Tab. The sultry notes of Tabañero hot sauce and meaty chickpeas are guaranteed to change the way you look at this dish forever.

Ingredients:

For the patty

3 cups dry chickpeas soaked overnight (canned will not work!)

2 shallots

1/4 cup parsley, chopped

6-8 cloves of garlic, roasted

All-purpose flour, as needed

1 tbsp cumin

3oz Tabañero hot sauce

Salt & pepper, to taste

1 tsp cardamom

For the toppings

Your choice of bun

½ cup Greek yogurt

1 tbsp chopped dill

1 Persian cucumber, sliced (soaked in 1/2 cup rice wine and 1 T sugar + 1/2 c warm water)

1 package fresh Alfalfa sprouts

2 cups grapeseed oil

Step 1

Soak dry chickpeas overnight in bowl covered by 3-4 inches of water. Drain the next day until completely dry – the volume should have expanded.

Step 2

Combine all ingredients for patty into a food processor and pulse until a coarse paste forms. Season with salt and pepper and refrigerate until chilled. Form patty to size from chilled paste.

Step 3

In a sauté pan, heat grapeseed oil to 350 degrees. Dust patties with more flour as needed and shallow fry until golden brown and fully cooked in the middle.

Step 4

Drain on paper towel and season with salt immediately. Toast Burger buns, spread Dill yogurt on buns, place falafel patty on bun, and build the burger with sliced cucumbers and alfalfa sprouts.

Photos by Peter Pham


Created in partnership with Tabañero Hot Sauce