{"id":1014,"date":"2008-08-28T22:00:44","date_gmt":"2008-08-29T02:00:44","guid":{"rendered":"http:\/\/blogs.n1zyy.com\/n1zyy\/?p=1014"},"modified":"2008-08-28T22:00:44","modified_gmt":"2008-08-29T02:00:44","slug":"something-delicious","status":"publish","type":"post","link":"https:\/\/blogs.n1zyy.com\/n1zyy\/2008\/08\/28\/something-delicious\/","title":{"rendered":"Something Delicious"},"content":{"rendered":"

In the midst of all sorts of crazy stuff<\/a>, and with Obama set to take the stage in 15 minutes to give what some have already called an historic speech, I thought I would take this moment to post something equally as important.<\/p>\n

\"Tabasco<\/a>

Tabasco Green Pepper Sauce<\/p><\/div>\n

You’ve almost assuredly had Tabasco sauce before. The distinctive red glass bottle with the distressingly-hot sauce inside. I think it was Andrew<\/a> that suggested that it went well on otherwise-boring pizza. The stuff is good for giving kick to bland food.<\/p>\n

But in terms of heat, regular Tabasco sauce is like reaching your head into the oven to try to fish your food out. There’s really nothing enjoyable about it, except that it adds a little excitement to something that was otherwise a dull experience. If you’re out to get the most heat possible, you can do better, yet it’s not terribly remarkable for anything besides the heat. Sort of the William Hung<\/a> of sauces, if you will: only noted for one thing, and not even