Paul McIlhenny
the McIlhenny Company of Avery Island, Louisiana

Redc1c4: everyone is telling me about the commercial but i don't watch tv much. who's idea was it?

Redc1c4: chance of rain here too,but it's hardly ever like down there

Paulmcilhenny: Re:the new "mosquito" TV ad - The creative staff at our ad agency, DDB Needham, Dallas.

Redc1c4 grins evilly.

Redc1c4: got any plans for the sequel? (i did not grin evilly)

Bayoubug: I haven't seen it yet, either. (but I'm the WORST about watching tv!)

Bayoubug: Is it my imagination, or are we lagging?

Xio: That commercial was better than the halftime show

Brad: hello

Bayoubug: Hi, Brad....

Brad: Hello Ryan

Ryan: Hello, Brad! What's going on?

Bayoubug shuffles first from one foot and then to the other.

Steve: hey ryan what's up?

Brad: We're just hanging out with Paul McIlhenny!

Bayoubug: Steve .... is this the first time y'all have done this???

Bayoubug: (it's the first time I've gotten a list serve notification)

Ryan: I got a listserv notification too. I do enough cooking to be interested.

Brad: yes on both counts!

Bayoubug: Okeedokie.... just wondered. Thanks!!

Ryan: Does Mr. McIlhenny do the "chat thing" often?

Steve: first TABASCO chat

Xixix: Paul:How does TABASCO view the increasing "micro-brew" hot sauce industry?

Paulmcilhenny: Ryan, first time. Do you use TABASCO in your cooking?

Paulmcilhenny: Xixix, the more the merrier.

Xixix: Similar development to the beer industry, it seems

Ryan: All the time! Primarily in soups, but occasionally on meat entrees. Out of curiosity, does the jalapeno TABASCO spoil?

Xixix: Paul: Any plans to produce "private Lavel" micro products?

Redc1c4: i'm back remind me to steer clear of that side until i read the FAQ

Paulmcilhenny: Ryan, not if you use it up quickly enough!

Paulmcilhenny: Xixix, our plate is full.

Redc1c4: who's got the army to put the stuff in our MRE's?

Paulmcilhenny: Red, the first request came from the Marine Corps.

Bayoubug snickers.... Can't imagine why that was!

Redc1c4: i take back SOME of the things we army types have said about them (the rest are all true)

Xixix: Gotta run...Congrats on the Addy for your Web Site Paul ;)

Ryan: That's not a problem! Has TABASCO changed in piquancy over the years at all?

Redc1c4: if i remember right wasn't one of the mcilhenny's a general in the Corps?

Paulmcilhenny: Ryan, no, but one's tolerance for heat can and will increase depending upon usage.

Ryan: So i've noticed (grin).

Paulmcilhenny: Red, yes, the late Brigadier General, Walter S. McIlhenny.

Bayoubug: I have a 'curiosity' question... I've noticed that TABASCO doesn't seem 'as hot' on tuna salad. Has anyone else noticed that?

Paulmcilhenny: Red, What do you think the heaviest condiment use of TABASCO sauce is in Los Angeles?

Redc1c4: hard to say...first guess would be all the expatriates form there, and possibly the hispanic population.

Redc1c4: my friends would all say it was me though.....

Paulmcilhenny: Bayoubug, the heat may be reduced by the mayonnaise.

Redc1c4: and the fat content would coat the receptors in the mouth

Ryan: Oh...what is the heaviest condiment use of TABASCO in LA?

Steve: hey umcane and cajunjoe how y'all doing?

Bayoubug: Thanks, Paul... I was always curious about that... since childhood. Tuna sandwiches where the only thing my mother would allow me to eat with TABASCO sauce. . .smiles.

Redc1c4: Paul, what's your mailing address or just send stuff care of the Island

Brad: Welcome to the chat , Joe!

Ryan: Your newer products (steak, soy, garlic TABASCO)...are they at all produced by other companies?

Steve: hey cajunjoe

Paulmcilhenny: Ryan, most are co-packed by our subsidiary, Trappey's Fine Foods, in New Iberia, LA.

Redc1c4: a ha! so thats who they are. did you found them or buy them

Umcane: Paul, do you have a product using "bonnet pepper", one of the hottest peppers in the world, commonly found in the Caribbean?

Redc1c4: and what is the biggest use of TABASCO here in L.A.?

Paulmcilhenny: Red, they are all new and original products, just packed for us there.

Ryan: Paul, I was just curious. Your clothing products are also great. TABASCO found itself another niche!

Brad: Welcome to the chat!

Redc1c4: i meant Trapey's not your products. i have greater faith in y'all than that

Steve: hey edm were you at?

Paulmcilhenny: Umcane, Our new TABASCO Habanero sauce is the closest; habanero pepper is supposed to be the first cousin of scotch bonnet peppers.

Umcane: Great, I hope I can find it here in Florida...!

Paulmcilhenny: Red, yes we bought them 6 years ago.

Paulmcilhenny: Umcane, call 1-888-TABASCO-1 to order from our TABASCO Country Store Catalog

Ryan: Paul, Is there a warning attached to the habanero sauce? From unpleasant past experiences, it would take a lot of getting used to.

Redc1c4: Thanks for the hospitality now and when i visited...i signed the guest book as pilgrim instead of tourist. gotta go fight traffic now.

Paulmcilhenny: Ryan, the TABASCO ties are still the "hottest" in the U.S., no pun intended.

Paschar: hey there!

Paulmcilhenny: Ryan, a little goes a long way.

Paulmcilhenny: Paschar, welcome aboard.

Brad: Keep the question coming

Umcane: Paul, I'm also an avid red wine fan, do you have any suggestions as to a type of red wine that goes better than others with spicy dishes?

Paulmcilhenny: Umcane, what about a Beaujolais Nouveau?

Jbarousse: Hi Brad and Kim

Brad: Barooose!

Ryan: Paul, are there any candies/candy recipes that contain TABASCO?

Jbarousse: I love TABASCO!

Umcane: Will try...

Brad: Paul is researching the answer - hold on..

Jbarousse: Hey, Brad. I'm coming to you from a Windows box!

Ryan: Paul, I run a fairly large online cookbook (20,000+ recipes). Who would I talk to about using TABASCO recipes?

Paulmcilhenny: Ryan, we have Red Hot candies and are working on red and green Jelly Bellies, flavored with our regular TABASCO sauce and our new TABASCO Jalapeno sauce.

Paulmcilhenny: ...stay tuned.

Ryan: Paul, don't trouble yourself to much with that question. I was just curious!

Jbarousse: Will TABASCO ever run out of tie ideas?

Stanley: Stanley Says "Hello".

Jbarousse: I have a friend who is a talented artist and screenprinter. He would like to produce a TABASCO poster with you. Who should he call?

Steve: hello stanley

Paulmcilhenny: Jbarousse, don't think so, there are over 1,000 designs, each in at least two different colors.

Bayoubug: How late is this forum scheduled to run?

Ryan: I love their computer ties! Wore one at a CEI conference.

Paulmcilhenny: Bayoubug, + or - 9pm, kind of depends on you.

Bayoubug: ...and how often do you plan to have them?

Allen: Paul, why do you think TABASCO is so popular in Japan? Does it go especially well with their cuisine????

Umcane: Allen, you read my mind, I was wondering if TABASCO is sold in places in the far east like Thailand and India, where they eat a lot of spicy dishes...??

Paulmcilhenny: Bayoubug, monthly, but the speakers will change. Next month look for Susan Spicer of the outstanding Bayona restaurant in New Orleans.

Bayoubug: Excellent!! I will eagerly await Susan's comments!

Jbarousse: Goodnite.

Umcane: Chip, where you at?

Chip: Right here...

Paulmcilhenny: Allen, the Japanese use it on primarily pizza and spaghetti, both of which are tremendously popular there.

Paschar: Please forgive my slowness. Paul, nice to meet you.

Stanley: Stanley asks Paul "Do you see Jim Bassich much?"

Paulmcilhenny: Paschar, welcome and hang in there!

Paulmcilhenny: Stanley, usually on weekends at the Island.

Paulmcilhenny: Ryan, nice talking to you.

Paschar: I actually would like to say that I am a truly proud TABASCO fan.

Bayoubug: Paul... is there anything of particular special note going on at the Factory/ or on the island in June? (events, etc.)

Paschar: I actually would like to say that I am a truly proud TABASCO fan.

Rsbernard: Hello everyone! Greetings from New Iberia, LA

Paschar: I actually would like to say that I am a truly proud TABASCO fan.

Paulmcilhenny: Bayoubug, great anticipation for the 4th of July when we have excellent fireworks.

Bayoubug: We publish the official tourism publication of this part of Louisiana. I'm in (pardon the pun) hot pursuit of a cover story for the May/June issue!

Bayoubug: that's why I asked about something in June.

Rsbernard: Paul, great idea. Great to hear the other side of the table responses and ideas and thoughts!

Paulmcilhenny: Rsbernard, do you have a good recipe for speckled trout almondine with pasta?

Paschar: My father's great grandmother was a McIlhenny and I just wanted to meet you. Perhaps e-mail would be easier.

Gocanes: Hi Brad!

Brad: Welcome to the chat

Gocanes: Thanks!

Paulmcilhenny: Paschar, what was her full name and where did she live?

Rsbernard: I have the official Mc Ilhenny cookbook. Will look for it ?

Mansonfan666: age/sex check...14 male

Rsbernard: I see that you are in an expansion phase of your Country Store on the Island. When will the store be completed?.

Paulmcilhenny: Rsbernard, we hope before the end of the year, if the rains will ever stop.

Mansonfan666: any marilyn manson fans?

Gocanes: Is this 'Thibodaux Chip' on the forum?

Rsbernard: Hello Brad.

Allen: Are there any "Big Casino" fans out there?

Mansonfan666: Is brad here?

Paulmcilhenny: Manson, with TABASCO you can pierce your tongue without that nasty metal aftertaste.

Brad: yes

Brad: hello Rsbernard!

Mansonfan666: I think TABASCO should sponsor MMansons's next tour

Paschar: Well, my dad didn't give me her name. ( but she married Allen (last name). He found out at a family reunion in Albuquerque a few years ago. Sorry I don't have very much info.

Rsbernard: Hello Brad. Big TABASCO user? Or just a browser in the room?

Brad: Im the moderator - and we created the Tabasco web site

Gocanes: Paul, do you have any plans to package WHOLE peppers, in their many varieties? (i.e., cans, jars, etc.) you already have the brand recognition throughout the world...

Bayoubug: Congrats Brad.... love sending those TABASCO post cards to my friends!! ;-)

Paulmcilhenny: Cousin Paschar, I can't draw the connection, but again, welcome.

Rsbernard: Great, My compliments on a job well done. Getting Mr. Paul on line was a good idea. Who gets the credit for that?

Mansonfan666: Brad,is there a Brake Fluid Homepage?

Paulmcilhenny: Gocanes, we've thought seriously about it from time to time, but, other things are ahead of it right now.

Brad: BRAKE FLUID! dooah...

Paulmcilhenny: Rsbernard, Kim with McIlhenny Company and Brad with Bent Media, and they thank you for the compliment.

Rsbernard: Has anyone tried the TABASCO Garlic sauce? Its a sure winner in the TABASCO family of products.

Paschar: I will try to get more information ... Do you know the name Conwell? Barto? Can I just e-mail you at the TABASCO site? I'm at Paschar@aol.com.

rsbernard:i love it on pizza

Gocanes: As long as the garlic sauce is VERY hot, I'll try it...

Stanley: Stanley says to Paul "Do you see Jim Bassich much?"

Rsbernard: don't keep it to just the Italian foods. Its great on many others just as the original red sauce.

Paulmcilhenny: Gocanes, it has less bite than regular TABASCO sauce, but we may kick it up a notch.

Ryan: I'm back...dinner time in the roper household. Much less bite on that garlic sauce. My family likes it though...

Rsbernard: the lesser bite gives the additional garlic flavor.

Steve: i'll try it on anything just like the killer green sauce

Rsbernard: the green is good enough to pull straight from the bottle.

Allen: Yea, I heard that Brad's been drinking it straight out of the bottle.

Paulmcilhenny: Ryan, welcome back. Did you use any of our pepper sauces at the dinner table?

Gocanes: All this talk is making me hungry again - I already had dinner!

Paulmcilhenny: Gocanes, and, did you use the "product?"

Ryan: Paul, sadly, no. The red stuff doesn't mix well with fruit salad.

Rsbernard: Paul, what is the newest item of clothing McIlhenny is promoting?

Paulmcilhenny: Ryan, well, you win some, you lose some.

Allen: Do you have a favorite TABASCO recipe from your cookbook?

Paulmcilhenny: Rsbernard, printed cotton boxers, available now and printed men's swimwear next year.

Rsbernard: What a COOL idea.

Ryan: Swimwear! Neat!

Gocanes: I can only find the traditional red and the new green in this area, so I'll have to call for my catalog so i can try all the good stuff that you guys are talking about. I use hot pepper (mostly TABASCO) at EVERY sitting (including breakfast!)

Paulmcilhenny: Allen, try my TABASCO seared steak on page 90.

Rsbernard: Will the swimming apparel be one piece only or will the 2 piece version hit the streets?

Ann: Paul, how did we get into swimwear??? I want to know if you plan to introduce any new flavors in sauces?

Paulmcilhenny: Rsbernard, it's only for men, now, but keep pushing us!

Allen: Saturday night is wide open, think I'll open a good cabernet and do just that.

Ryan: Paul, it's been fun to chat! Feel free to write me at ryan@stega.smoky.org. Keep up the great work! -ryan

Paschar: well I must get to sleep... up early tomorrow. Paul, if you could e-mail me, so I have a return address, I will try to get the familyinfo from my dad. Paschar@aol.com oohh-I must go out and find those boxers.

Rsbernard: Gocanes, your statement should read ONLY TABASCO at every sitting.

Paulmcilhenny: Ann, strictly on the drawing board at this stage, we're looking into a unique and spicy chicken wing sauce as well as a tangy stir fry sauce, but they are a ways off.

Gocanes: Yeah, but sometimes I can't find the "hotter" TABASCO like habanero here yet, so I'll try some odd Jamaican brand. As soon as I can get the catalog, I'll stock up on TABASCO...

Stanley: "Paul,do you see Jim Bassich much?"

Paulmcilhenny: Stanley, I do see cousin Jimmy, ususally on weekends at the Island.

Rsbernard: Bayoubug, Lafayette huh. How about those Ice Gators? They are almost as hot as this sauce we are chatting about.

Brad: Well - gang - I think we are going to wrap it up - thanks for coming

Bayoubug: Yes, RS... but I must admit, I'd rather follow the goings on of the TABASCO family than the IceGators! :-)

Chrisl: I don't know if anybody realizes it or not, but the country store has TABASCO wood chips mad from chopped up aging kegs. We barbq pork roasts with them and it is fabulous

Paulmcilhenny: Many thanks for your interest and support. "Hottest" regards!

Gocanes: Paul, a pleasure talking to you...

Gocanes: Bye everyone!

Bayoubug: Keep us on the mailing list.....!! Thanks, Paul.... see you in May!

Rsbernard: Paul, nice visiting with you. My compliments on a good hour . See you at the island. Good night.

Stanley: I have some relatives from Europe that tried to visit the Island 12 years ago, but it was closed. They were here yesterday, but no time. We did send them off with TABASCO, though.

Paschar: bye

Brad: Good night everyone

Brad: Susan Spicer is our next guest