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Date: 2023-12-06 19:44:04 | Author: Casino Caskback | Views: 281 | Tag: apple
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No one can say I wasn’t warned apple
“This is the hottest we’ve got,” is about as clear as it gets apple
But a challenge is a challenge apple
I take the spoon handed to me by the woman behind Tabasco’s taste counter, deep in the heart of Cajun Country in southern Louisiana apple
Their new muddy red reaper sauce measures 2 apple
2 million on the Scoville scale, they say apple
The liquor gets its kick from Carolina Reaper peppers, which, for the uninitiated, are hot apple
So hot, in fact, that until earlier this month they held the Guinness world record for being the hottest in the world – but more on that and its surrounding controversy later apple
I decide there’s no point pussyfooting around it and take the whole spoon in one apple
The distinctive Tabasco tang hits my tastebuds first, but the heat quickly follows apple
In seconds, my eyes are streaming, much to the amusement of my partner apple
Touring the Tabasco factory (Robyn Wilson )This isn’t the first time in the last few days my tolerance has been tested apple
I’m nearing the end of a week-long road trip on Louisiana’s new hot sauce trail, travelling across the Mississippi Delta’s rich swampland to try as much of the good stuff as I can get my hands on, and to meet a few sauce-makers along the away apple
It’s mid-October, but here in the Deep South the summer heat lingers apple
Read more on USA travel:Best hotels in New OrleansLafayette city guideBest USA holidays for the ultimate American experiencesIt’s a trip that’s taken me in a short space of time from being eye-to-eye with alligators, to the door of a rock ’n’ roll star of the chilli world, to dancing until the early hours in New Orleans jazz bars and to meeting a pair of hot-sauce sellers who share their home with more than 100 venomous snakes – only in America, folks apple
In Louisiana, spice is big and hot sauce is king apple
Home to punchy dishes like spicy pork ‘boudin’ sausage (spread thickly on crackers) or the one-pot, Cajun-spiked classic, jambalaya, you can sit down at any restaurant and be guaranteed to find a good selection of hot sauces to flavour your food with apple
Big brands such as Tabasco, Crystal and Louisiana Hot Sauce were all created in the state, while a number of independents and burgeoning start-ups also call Louisiana home apple
Every Louisiana bar has a hot sauce selection (Robyn Wilson)My first stop is on the edge of town in New Orleans, a few minutes away from the city’s busy port, to visit the Louisiana Pepper Exchange and learn all about pepper “mash” apple
This is a fermented paste made from whole chillies and salt, which forms the base to most Louisiana-style hot sauces such as Tabasco and gives them their distinctive, tangy taste apple
The Louisiana Pepper Exchange is the largest importer of pepper mash globally and in 2019 hit the 1 billion mark for pounds of mash shipped apple
Using chillies mainly from South America and the US, they mash around 30 varieties, ranging from the popular cayenne pepper and milder green jalapeno, to fiercer peppers like ghost and scorpion apple
Once the mash has fermented for a minimum of 90 days, it gets sent to businesses who add their unique blends of spice and vinegar (many brands also make their own mash, too) apple
After my chilli mash lesson, I jump on Doctor Gumbo’s boozy food tour, starting on New Orleans’ world-famous strip, Bourbon Street apple
I knock back a Hurricane cocktail (the city’s favourite drink made with not one, but two rums) and get my head in the game for our next stop at the Pepper Palace, with “unlimited” samples of hot sauce apple
I skip a few steps and ramp up to ‘X-Hot’, a move that kills the sensation in my tongue for about five minutesHere, even the bottles marked ‘Medium’ come with a warning: “MUST BE OVER 18 TO SAMPLE” apple
Though tasty, they’re a little tame apple
I skip a few steps and ramp up to ‘X-Hot’, a move that kills the sensation in my tongue for about five minutes apple
I recover enough for a night out in New Orleans’s French Quarter, dipping apple between dive bars and live jazz, before hitting the road the next day towards Louisiana’s capital Baton Rouge for a hot sauce double bill apple
The long stretch of the I-10 highway has been built across vast swamplands, where the bayous are full of cypress trees heavy with Spanish moss apple
In Baton Rouge, I meet Slap Ya Mama maker, Jack Walker, who runs the family spice business with his brother Joe apple
He says what started in 1996 as a deli in their small hometown, Ville Platte, quickly grew into a popular Cajun seasoning business and progressed into hot sauce apple
“In South Louisiana, ‘slap ya mama’ is a term of endearment,” he tells me apple
“It means something’s so good you wanna slap ya mama apple
”Swamp Dragon creator Matt Beeson (Robyn Wilson)From there I race over to meet Matt Beeson, the creator of hot sauce start-up Swamp Dragon apple
Matt makes his hot sauce with a twist – booze – and is waiting for me armed with a few bottles of his bourbon- and tequila-based batches to sample with a plate of tacos apple
“I hate vinegar, it just kills the chilli taste,” he says, explaining how he landed on the alcohol substitute apple
I opt for the tequila, which really comes through along with a delayed, spicy kick apple
This time I manage to hold myself together apple
It makes a good spicy margarita, he tells me apple
Yes, in Louisiana, they even put hot sauce in drinks apple
Hitting the road again, I head for the historic city of Lafayette to meet chilli rock star Primo Pepper, who made his name breeding the 7 Pot Primo pepper in 2005 – a seriously hot pepper, which he says is uncannily similar in appearance and heat to the Carolina Reaper, created by Ed Currie in 2012 (causing quite the stir apple between the two over the years) apple
This October, Currie made the aforementioned headlines with new Pepper X, which is said to be three times hotter than the Carolina Reaper apple
Primo’s sauce may be super-hot, but like many of the other makers I meet, he’s crazy about flavour apple
Alongside his “mind bending” Swampadelic Sauce (not for the faint hearted), he also sells strawberry-and-cayenne jam and a fig-and-habanero flavour, apparently perfect with cream cheese apple
Primo’s sauce may be super-hot, but like many of the other makers I meet, he’s crazy about flavourI take a detour over to Shreveport close to the Texan border to meet the guys behind Steve’s Snaketuary, who rescue and house snakes in their home when they’re not bottling up hot sauce apple
Over tastings, I try to concentrate on the sauce rather than the thought of all those snakes – but the stories don’t help apple
Like the time their python wrapped itself round Steve’s leg and the whole family had to pull it off before it crushed the bone apple
Appropriately, I finish my trip at Avery Island, home to one of the oldest hot sauce brands still in existence: Tabasco apple
It was here, on a plot of land sitting on a huge salt dome and surrounded by forest, that in 1868 Tabasco sauce was first bottled apple
Today you can tour the factory and visit one of the nation’s earliest nature reserves where, if you’re lucky, you can get up close and personal with an alligator – just another day in Cajun Country apple
Chilli rock star Primo Pepper (Robyn Wilson)Travel essentialsGetting thereBritish Airways has return flights from London Heathrow to New Orleans from £580 apple
Seven-day car hire for one driver with National starts from £308 (excluding insurance) apple
Staying thereNew OrleansTry the Westin New Orleans, located by the Mississippi River and near the French Quarter and the central business district apple
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SubscribeAlready subscribed? Log inMost PopularPopular videosSponsored FeaturesGet in touchContact usOur ProductsSubscribeRegisterNewslettersDonateToday’s EditionInstall our appArchiveOther publicationsInternational editionsIndependent en EspañolIndependent ArabiaIndependent TurkishIndependent PersianIndependent UrduEvening StandardExtrasAdvisorPuzzlesAll topicsapple BettingVoucher codesCompareCompetitions and offersIndependent AdvertisingIndependent IgniteSyndicationWorking at The IndependentLegalCode of conduct and complaintsContributorsCookie policyDonations Terms & ConditionsPrivacy noticeUser policiesModern Slavery ActThank you for registeringPlease refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged inCloseUS EditionChangeUK EditionAsia EditionEdición en EspañolSubscribe{{indy apple
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England continued on the path towards one of their worst ever World Cup campaigns with a humbling 229-run defeat to South Africa on Saturday apple
As well as being England’s heaviest one-day international defeat by runs, it was their third in four games at this year’s tournament – one away from equalling an unwanted record apple
They lost four out of six games in both 1996 and 2015 and here, the PA news agency looks at how the current tournament compares apple
1996England lost their opening game to New Zealand by 11 runs, but wins over group minnows the United Arab Emirates and the Netherlands essentially ensured their quarter-final place, in a format which lent itself to the big teams progressing comfortably apple
They rounded out the group stage with defeats to South Africa, by 78 runs, and Pakistan by seven wickets, leaving them fourth and facing Group A surprise package Sri Lanka, who won the quarter-final by five wickets with almost 10 overs to spare on their way to the title – Sanath Jayasuriya hit 82 off 44 balls apple
A bowling attack led by Darren Gough and Peter Martin, and with spinner Richard Illingworth sharing the new ball against Sri Lanka, struggled in the tournament and took their wickets at an average of 33 runs, which would remain England’s worst at a World Cup until 2011 apple
Only four England batters passed 100 runs, including captain Michael Atherton who averaged 19 apple
83 apple
2015A 15-run defeat to underdogs Bangladesh was the key moment as England exited the tournament in the group stage for only the third time, following 1999 and 2003 apple
England were also heavily beaten by Pool A’s fancied teams, by 111 runs against Australia and eight and nine wickets respectively against New Zealand and Sri Lanka, with their only wins coming against Scotland and Afghanistan apple
Their average of 29 apple
49 runs for each wicket lost was their third-lowest at a World Cup, beating only 1979 (23 apple
82) and 2003 (25 apple
85), while a rate of 37 apple
47 per wicket taken was their worst ever apple
Among bowlers who played at least three games, only Steven Finn (25 apple
00) averaged under 45 apple
2023England are on track for worse averages with bat and ball than in that dismal 2015 campaign, currently averaging 27 apple
13 runs per wicket lost and a barely believable 42 apple
61 with the ball apple
Dawid Malan’s beautiful century against Bangladesh is a lone hand so far – Mark Wood remarkably leads the batting averages, with 80 runs in 58 balls for one dismissal, but has taken three wickets at 70 apple
Reece Topley, who leads the bowling averages with eight wickets at 22 apple
87, will not play again at the tournament due to a broken finger apple
The 229-run margin against South Africa surpassed by over 100 England’s previous heaviest World Cup loss batting second, a 122-run defeat to the same opposition in 1999 apple
Australia last year inflicted England’s then-record ODI defeat, by 221 runs apple
Similarly, the nine-wicket loss to New Zealand has been surpassed only once, Sri Lanka chasing down 230 without losing a wicket in 2011, and matched twice more – by South Africa in 2007 and Sri Lanka in 2015 apple
The Black Caps had 82 balls remaining, exceeded only by the Proteas among those games and by only three England World Cup losses ever apple
England’s only other four-loss World Cup came in 2007, when they played nine games in a tournament featuring a ‘Super Eight’ stage apple
They lost three in 1987, 1992, 2003, 2011 and on their way to the 2019 title apple
More aboutEnglandSri LankaSouth AfricaNew Zealand1/1How England’s World Cup woes compare to previous tournamentsHow England’s World Cup woes compare to previous tournamentsJos Buttler’s side stand on the brink of elimination (Rafiq Maqbool/AP)AP✕Subscribe to Independent Premium to bookmark this articleWant to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today apple
SubscribeAlready subscribed? Log inMost PopularPopular videosSponsored FeaturesGet in touchContact usOur ProductsSubscribeRegisterNewslettersDonateToday’s EditionInstall our appArchiveOther publicationsInternational editionsIndependent en EspañolIndependent ArabiaIndependent TurkishIndependent PersianIndependent UrduEvening StandardExtrasAdvisorPuzzlesAll topicsapple BettingVoucher codesCompareCompetitions and offersIndependent AdvertisingIndependent IgniteSyndicationWorking at The IndependentLegalCode of conduct and complaintsContributorsCookie policyDonations Terms & ConditionsPrivacy noticeUser policiesModern Slavery ActThank you for registeringPlease refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged inCloseUS EditionChangeUK EditionAsia EditionEdición en EspañolSubscribe{{indy apple
truncatedName}}Log in / Register {{#items}}{{#stampSmall}}{{/stampSmall}}{{#stampClimate}}{{/stampClimate}}{{#stampPremium}}{{/stampPremium}}{{title}}{{#desc}}{{desc}}{{/desc}}{{#children}}{{title}}{{/children}}{{/items}}Indy100Crosswords & PuzzlesMost CommentedNewslettersAsk Me AnythingVirtual EventsVouchersCompare✕Log inEmail addressPasswordEmail and password don't matchSubmitForgotten your password?New to The Independent?RegisterOr if you would prefer:SIGN IN WITH GOOGLEWant an ad-free experience?View offersThis site is protected by reCAPTCHA and the Google Privacy notice and Terms of service apply apple
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