Yes, tomorrow is the end of the world, so you’re going to have to expect to see strange memes, awfully photoshopped photos of skulls and Microsoft Word texts from the mid 90’s, and liveblogging from the apocalypse, courtesy of the Foodette Isn’t Going Anywhere foundation, circa 2012. Incidentally, the number of strange coincidences, like France releasing limited-edition products in sets of threes, has me intrigued and slightly convinced that the world might end. I’ve been here four months already with no sign of strange things, and all of a sudden, special editions of products are popping up all over the place.
Another thing that leads me to believe that we’re all going to hell in a handbasket: France has finally embraced the idea of hot sauces, commercially available, in stores, and made by large, familiar companies for lonely ex-pats and curious Europeans. Like Pago, and the new Red Bull, these, too, were released in three, which explains my most recent grocery bill:
Harry’s white bread: 0,98 Euro
Apricot juice: 1,8 Euro
Heinz hot sauce: 6 Euro
Apricot jam: 1 Euro
Butter: 1.5 Euro
Three new hot sauces! In three new-ish flavors! Obviously, I had to get all three of them, and prominently display them on my kitchen table next to a Parisian cinderblock and quickly overflowing ashtray. Hashtag bohemian, my friends! This appears to be one of the only markets Heinz uses for hot sauce, so I figured they had to be good. In fact, they aren’t even on the company website yet. In Green Jalapeno, Chipotle and Garlic, and Yellow Habanero, they looked both minimal in ingredients and high-end enough to accompany the pulled pork and corn flakes I’ve been noshing in the end of days.
Well, there’s some good and bad to these. On one hand, they are hot sauces, and I refuse to believe that this is the last attempt for France to jump on the “spicy good, bland bad” bandwagon. On the other hand, the perfectly-tailored John Lobb shoe has dropped, and the verdict remains that these sauces are not damned spicy. They’re trying- they are spiced, but they are not spicy, so to speak. Their quantifiers of “medium, hot, and very hot” are as useful as putting warning signs on pipe cleaners and stuffed animals. Why bother? They have the intensity of gingerbread despite a vibrant color. It’s a pity, as they are really impeccably flavored, with a very rich, natural taste and easily distinguishable between the three. Their succinct ingredients gave them a wholesome edge that allowed them to blend easily with all manner of meat, bread, or spread.
My favorite of the three was the green jalapeno, followed by the yellow habanero. Both allowed the pepper to be showcased front and center with very little additional spice or herb encumbering the vegetal flavors. Like I said, they weren’t spicy, unfortunately, but at the very least, they imparted a more developed flavor onto meat. A zesty warmth, if you will, disappointing for the habanero as we approached that with trepidation only to find that it was bland as all hell. As for the chipotle and garlic, while I liked it, it wasn’t too far from the Cholula or taco sauce I typically use back home. Tasty, but not really hot. They tried, though, and if that doesn’t say “delicious end of the world snack” to me, I don’t know what does! I’m looking forward to seeing these become a coveted item on the post-apocalyptic black market once all the Tabasco has been rationed for emergency energy supplements. Vive la France!