This food creation joins the ever expanding list of unique ballpark offerings from the Grizzlies. They were the team that in 2006 created “Baseball’s Best Burger.” The burger consisted of a thick and juicy burger topped with sharp cheddar cheese and two slices of bacon. The burger is then placed in between each side of a Krispy Kreme Original Glazed doughnut.

In addition to their “Baseball’s Best” line of foods, they have some specialty foods which are only offered for 3-7 days at various points during the season. Other interesting things on their menu include:

Bratchos: A diced bratwurst marinated in tangy buffalo sauce placed on top a boat of tortilla chips and nacho cheese sauce.

Porksteak and Sweet Tea: A grilled porksteak smothered in barbecue sauce and served with a cup of sweet tea.

Twinkie Dog: A deep fried Twinkie is cut open and a Farmland 8:1 hot dog is deep fried then placed in the middle.

Taco Dog: A deep fried Farmland 8:1 hot dog is placed in a crispy taco shell and topped with your choice of shredded cheese, sour cream, and taco sauce.

Crazy Corn: Popcorn mixed with Peanut Butter M&M’s.

H/T to Deadspin.

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The bottle contains a very hot, and a more mild hot sauce. Adjusting the dial on the top of the bottle allows you to mix the two until they are at a level that gives you the perfect amount of heat in your sauce. Neat.

Via Wired’s Gadget Lab & Boing Boing Gadgets.

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It will hit stores in the late spring but if you want to eat it now, or try some of the other 4 flavors that won’t continue to be made, you can order a Fire & Spice pack. The winning chip is described as, “a smoky blend of red chili, cayenne, chipotle, habanero and herbs.”

Now I haven’t tried any of these chips, so this may in fact be the best one, but I’m a little uninspired by the selection. Chipotle? Haven’t we had enough chipotle saturation of the food market yet? Everyone and their mother are making things that are chipotle flavored. To me, Orange Ginger Wasabi sounds by far the most interesting, and as a lover of hot sauce, I would like to try some chips that try and closely mimic that flavor.

Update: I just ordered the Fire & Spice five pack, so when I receive them I will report back on how they taste and my thoughts on each of the chips.

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“Edmund McIlhenny began bottling and selling E. McIlhenny Tabasco Pepper Sauce in the late 1860s. Some of the first bottles he sold were bought by Union soldiers still billeted in the South and enamored of the sauce that lent a dash of spice to bland Army rations.”

While I can see how Tabasco could tremendously improve the flavor of MRE’s in the 1860’s, I’m only a lukewarm fan of Tabasco, despite being a hot sauce fanatic. However, Robichaux’s article makes an interesting and valid point about why Tabasco sauce has prospered:

“The primary reason that Tabasco has dominated the hot-sauce category is the consistency of its flavor and spiciness. When I talked with Louisiana’s celebrated chef Paul Prudhomme for an article I wrote about McIlhenny Co. in this newspaper several years ago, he told me that other sauces could be unpredictably too hot–or too tart or too salty. ‘I may use 10 drops of Tabasco, but I can trust that 10 drops,’ Mr. Prudhomme said.”

This is logic I cannot argue with, as I have found Tabasco to be incredibly consistent, always tasting the same from batch to batch, which cannot be said about a lot of hot sauces. Robichaux goes on to note the sauce is still made the same way it was in the 1800’s:

“Though the company now offers several flavors of Tabasco, including a Sweet & Spicy variety, not much has changed about making the classic sauce over the past 138 years: hand-picked peppers a particular shade of red, mixed with salt and vinegar, and aged three years in wooden barrels that formerly held Jack Daniels whiskey.”

Yum.

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