How long does a gallon of Tabasco last?

Did the favor change from the first tablespoon to the last drop??ÿ

Posted by: Scott Ellis

Did the favor change from the first tablespoon to the last drop??ÿ

If anything it got richer tasting...and maybe a little milder.?ÿ I usually shook the jug well every time I put stuff away in the pantry...about once a week.

Where in the world did she find a gallon jug??ÿ I know there is a Tabasco store in New Orleans (I bought some varieties there) but I didn't see anything like that.

Andy

My first impression is that your wife was a Costco member 9 years ago.

In answer to your question, it depends on how much you like the "mixed" drink Prairie Fire!?!

One story is that a Prairie Fire originated in Nebraska and was the shot version (whiskey + Tabasco) of a red beer (GO HUSKERS!)

In Colorado, it appears to have morphed into equal parts tequila and Tabasco.

I've heard that the Okie version is 1/2 shot of Everclear and 1/2 shot of Tabasco (otherwise called a stout PF).?ÿ After a handful of those the remainder of the summer day is devoted to noodlin'

It's available online at the Tabasco Store for $43.50/gallon or $28.65/half gallon

I'd have reservations about consuming anything coming out of a bottle that was opened 9 years ago.

My top three uses for Tabasco

Bloody Mary

1. • 1/4 cup (2 ounces) tomato juice
   • 3 tablespoons (1 1/2 ounces) vodka
   • 1 teaspoon Worcestershire sauce
   • 3/4 teaspoon freshly grated horseradish
   • 3 dashes Tabasco
   • 1 pinch salt
   • 1 dash freshly ground black pepper
   • About 1 cup ice cubes
   • 1/4 teaspoon fresh lemon juice
   • 1 stalk celery
   • 1 lemon wedge (optional).
   • ?ÿ
2. George Dickel with Tobasco finish
3. Over fried eggs

I haven't bought a bottle of Tabasco in decades, ever since I came across a bottle of Pickapeppa Red Hot Sauce (which I don't use all that often except for Bloody Marys/Marias). Everyone's taste is different, but I find the Pickapeppa Red to have a much more pleasant aftertaste.

http://www.pickapeppa.com/

Loyal

Edit, I use a LOT of the "standard" Pickapeppa sauce on LOTS of things (Worcestershire Sauce as well).

Posted by: Norman Oklahoma

I'd have reservations about consuming anything coming out of a bottle that was opened 9 years ago.

Me, too. I just threw out a couple 1/2 bottles of Cholula hot sauce (red and green) that were approaching 1 year since opening. Knowing that Mr. Cash hasn't contracted botulism over the past 8 years is making me re-think my pantry cleaning theory.

Just to throw some shade of the theory of "aged" Tabasco making one sick:?ÿ Probably not...from bacteria anyway.?ÿ I have kept my jug in a cool dry spot and maintained the elixir by (at least) monthly uncorking and vigorous aeration.?ÿ I am happy to report it's aged rather well.?ÿ I'm thinking the relatively low (4 to 4.5) pH keeps pathogens and bacteria at bay.

A clip from as LSU study reports:

...But Aldridge also found that Tabasco kills a dangerous Vibrio - the one causing the cholera epidemic currently ravaging parts of Latin America. Furthermore, the LSU researchers found evidence that the hot sauce wipes out several other bacteria that sometimes contaminate food, including E. coli, the bacteria linked to Jack-in-the-Box hamburgers; salmonella, spread in raw and undercooked eggs; and shigella, which causes severe diarrhea."Tabasco had the greatest activity of all the hot sauces we tested, and I certainly put it on my own oysters," said Aldridge, adding that he conducted the study to satisfy his own curiosity....

One is probably more prone to get e. coli from a salad bar or a McDonald's burger than from aged Tabasco.?ÿ And botulism can only grow in anaerobic conditions..like the inside a sealed tuna can.

EDIT:?ÿ My legal department has asked me to place a disclaimer to this post.?ÿ Although Tabasco may kill bacteria it is not recommended for treating open wounds or sores... 😉

Tobacco like other hot sauce brands would tend to dilute to vinegar taste and probably not become toxic.

The hotter the sauce, the lower the vinagar taste.

Vinegar is a preservative and a tendering agent used moderately in many cooking sauces.