Richard W. wrote: >Someone wrote: > ># What happened to the House of Sauce? After reading this newsgroup, we tried ># it once (to avoid dying of heart failure), loved it and now that we want ># to go back, it looks like they've gone bankrupt. Any info? > >hmm, they were open last night. (monday) almost stopped in > > -Rick > AFAIK, They're still in business. In fact, I ran by the store on monday evening, and the mouth-watering aroma of ribs was strong enough to induce gustatory hallucination. I think that House of Sauce is one of the least-appreciated secrets of Oakland. It was the best rib joint a decade ago, and it remains the best today. The BBQ sauces aren't nearly up to the level of the ribs, though, so you might want to take an hour and make your own. In fact, you can put together a meat-lovers feast in an hour or so, by buying their ribs, pouring your sauce over them, serving them with lots of fresh-baked bread. . . On a (very) tangentially related note, has anyone tried cooking with the so-called haberneros that Giant Eagles now stock? I picked some up at the Waterworks (my supply from the farmers market has finally been used up--SuperBowl and all :-), and used them in a salsa. I was disappointed. I've had jalapenos that had more fire. Any theories as to why these peppers wouldn't pack the punch of the local-growns? I'm partial to the "Giant Eagle produce is really replicated synthetic unless labled otherwise" hypothesis. Fred
Pittsburgh, PA