I don’t find the regular Tabasco hot at all. It doesn’t even register. I do love habanero sauces and recently picked up this one (at a restaurant, not a grocery store). It’s very flavorful and delivers a nice amount of heat.
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These are good. I can’t stop at 1 or 2, so I can’t keep them in my house.
https://www.mcvitiescanada.com/
These are good, too
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If you like those wafers try those from Kras called Napolitanke (croatian company but quite well available in general in Euopean shops in the US so mist likely also in Canada) - they have different fillings
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The range from El Yucateco is very flavorful without burning your mouth off.
Here’s a pic of several of them from a place in Queens:
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Yep, they are available here, too.
We have a lot more Eastern European imports available at regular grocery stores lately. It’s been a big change over 6 months.
I’m hesitant with some Croatian imports. The jarred sour cherries from Poland and from Germany look more appetizing than some of the jarred sour cherries being imported from Croatia.
I’ve had some issues with the inside of the lids looking less clean than they should look when I’ve opened some Croatian jarred sour cherries.
Obviously, wafers don’t have the same kinds of concerns as canned goods. 
I do enjoy the yukatecos! Sounds like a hot sauce thread is in order.
Looks like we have one, for those interested Hot sauces: what are you eating now? How many is too many?
Also I forgot I bought a bunch of interesting Chinese/Asian condiment type things recently. Will report back as I go through them.
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Has anyone any experience with koji and using it as a marinade orflavor enhancer?
koji or shio koji ? Koji itself is just the spore which isn’t used directly for flavoring (as far as I know but might be wrong)
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The koji I purchased is the granulated rice that has been innoculated (?) and then dehydrated. The instructions say to hydrate and salt it, let it ferment at room temp for a week or so, while giving it a stir once a day. That apparently makes it shio koji.
I think today was day 4 and I gave it a sniff and taste. No real smell, but oh boy was it salty! Once it reaches a longer fermentation, I plan to puree it and refrigerate it for a marinade in the future.
Seems like a lot of work for umami.
I think shio koji not only adds umami but also helps to tenderize meats when used as marinate - but yes you could also in theory jaccard your meat (or marinate in pineapple juice) and add some msg for umami in the future
New this season…fresh garbanzos!
I have bought them before, but don’t remember what I did with them! I’m thinking this Fresh Chickpea Salad with Tahini Dressing!
Note to self: the recipe in the link says "Shelling them is torture because it takes ages."
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Hmm. After I boil and cool the fresh garbanzos, the shell slips right off.
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You should be able to enable English subtitles (it’s in Hindi, I think). This has been on my list to make!
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Ah! Green chana!
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Imagine an Andes Mint and a York Peppermint Patty had a baby. Then swap out the crappy chocolate for delicious dark chocolate. Addictive.
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Ooh. As an After Eight lover, I will try to find this. (The TJs dark chocolate mints are good, just the wrong shape.)
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I thought they would appeal to you.
Wegmans is selling shelf-stable hollandaise, béarnaise, and morel cream sauce now.
I picked up the béarnaise on a whim, but haven’t tried it yet.
Has anyone?
Brings to mind that classic Harvey Korman line: “Don’t get saucy with me, Bearnaise!”
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I like the regular Classic Cheddar and Cheddar and Onion perogies more. These are spicy in a hot sauce and cayenne kind of spicy way.
Little Foot Foods.
https://littlefootfoods.ca/
They cost a lot more than most. Thinner wrapper. Can be fried from frozen. 15 flavours of perogies available. I’ve tried 4 or 5 flavours so far.
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