This past week I had a little accident while trying to eat some lunch. I had a bag of premade Dole Southwest Salad and was planning on gussying it up with a little hot sauce, namely some homemade habanero hot sauce that had been made several months prior. Only problem is that when you have a sauce that works via fermenting, then you leave it alone in a fridge for months causing it to separate, and then you shake it up, it becomes pressurized. Now when you keep it in a glass container you can’t noticeably feel this happening, so when you open it up it is very easy to be surprised when it explodes upwards in a cloud of habanero gas which ends up in your eyes and you spend the next 5 minutes wondering if you’ve been permanently blinded. Fortunately I wasn’t and learned that I should just stick to nachos and not dabble in “salads”.
Anyhow, we have talked a little bit about hot sauce here, and in space, and covered capsaicin thoroughly in The Field Guide to Nachos, but what you should be checking out is the Illustrated History of Hot Sauces over on Nachonomics favorite First We Feast, because frankly they are killing it on the hot sauce history.
In other cryptic nacho news, allow me to present you with this image, the viewing of which is the beginning of a mysterious experience fit for a gift from The Mysterious Package Company. Could it be the beginning of something beautiful, or go absolutely nowhere at all? Only time will tell!