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Travel Blogs from Franklin
... and flavor — some excitement. Selecting and crushing the reddest peppers from his plants, he mixed them with Avery Island salt and aged this “mash” for 30 days in crockery jars and barrels. McIlhenny then blended the mash with French white wine vinegar and aged the mixture for at least another 30 days. After straining it, he transferred the sauce to small cologne-type bottles with sprinkler fitments, which he then corked and sealed in green ...
... for the squeemish!
Next it was the Tabasco factory where we did a quick tour and then off into the cute wee shop where I, um kinda fed my face a bit with a lot of pickles and icecream pottles that were there for sampling. We then had a bit of a break and downed some seafood from the cart outside.
Next stop New Orleans! AWESOME ...
Hazards change as you go through the country.
In North Carolina and Tennessee, we were worried about (and had) ticks on us. Constantly checking for ticks.
At Avery Island, Louisiana, we saw real live alligators. yes, alligators! When walking on short trails, we were constantly checking now for alligators. (Kathryn is an official alligator spotter.)
And when we got to the Texas border, we were greeted with a sign warning us of snakes! My oh my.
... for jobs. "Looking for 6 Chief Engineers!" “Dynamic Positioning Operators- Now hiring! Apply with us!” “Helicopter Pilots needed!”
The moral of the story? If you want a job move to southern Louisiana.
... car, they bring them to the mashing station. Once mashed, they put the peppers in barrels with a bit of salt. Next they put a thick layer of salt on top of the barrel. The salt comes from a salt mine that is in the ground on Avery Island. They say that it will never run out because it goes down farther than Mount Everest is high!!!! They let the barrels age for three years, ...