DEFCON Sauces, The Elixir of Legend

Geetings all. I have started up a small hot sauce company about 9-10 months ago. In this time, I have developed quite a following in NJ. Currently, we are looking to recruit more chiliheads to our product, so they can enjoy what everyone seeks, and that is culinary perfection. With several different levels of heat, we can infuse the most discriminatory palette with our Nirvana-like elixir, made from normal ingredients, but forged together in the lava forges of Hades. Originally made as a wing sauce some 12 years ago, I have perfected this product, and have recently had the pleasure of sharing this divine concoction in NJ, CT, AL, TX, PA, VA and DC. Check out our site, complete with our first line of DEFCON actionwear.
 
The #1 stuff is pretty hot. Most of the people who have tried it usually end up gnawing on a piece of bread for a while. It does have plenty of flavor, though, which is the trick. The hot comes from some of the extracts I make, along with a base flavor sauce. The nastiness of the extract (made from a combination of Red Savina and orange Habanero) is tempered a bit, as it usually comes out a little bitter. A lot of people will use it as an additive to their chili or marinara, to kick it up a little bit. The additive itself will be available soon, just waiting for the disclaimers and stuff to be written up. As for heat, I haven't gotten the extracts chromatographed yet, but from Ph and taste, I would have to rank them around 500-700k in Scovilles. I only have to use a bit in the #1 to accentuate the heat. The actual #1 probably ranks out about 100k considering the dilution quotient I use. With the test subjects I've used, I've noticed that anything much over the 100-150k Scoville range it just comes down to the amount of heat you can stand, and doesn't really take taste into consideration.
 
I have to correct you about the lack of flavour in the over 150K scovie sauces. All of our chilihead sauces are up there in heat and up there in flavour... Just ask our fellow posters here who've had the opportunity to taste them...

I believe Joe's first comment was "what are you trying to do, kill us", then the flavour kicked in and I believe the jars have been drained.

We like it hot, but we won't waste our time buying a second bottle if it doesn't taste good.

Which is why I'm curious about your extract process.

T
 
That's cool (no pun intended). Like I said, the test market I used, mostly friends, some who could take the heat, some who couldn't, basically stated when I used a dilutional quotient that brought the heat to over approx 150k Scovilles, they stated the heat overpowered the actual flavor, and numbed their mouths. I've noticed quite a range of heats people can stand, and perhaps the true chilihead would find the flavor even at extreme heats. So far, a majority of my customers use it as more of an additive than a straight condiment, but, some do use it straight, almost like a Tabasco sauce on eggs or steak. Aside from that Tina, I might as well say it, I apologize for posting a few different places on this site. It seems I have offended people by telling them about my product. I'm used to posting in many places, and perhaps got carried away, but please refrain from the profanity (not you Tina), I made a mistake.
 
From what I hear there was a bit of a kerfuffle.

I am convinced that it won't happen again, so now any ruffled feathers can settle back into place and everyone will learn to be friends. It strikes me that all of the people involved are wonderful people. And a simple incident such as this shouldn't be allowed to ruin something wonderful; like the great comraderie that we have here at the forum.

There's a fantastic group here. And we Moderators are going to do our best to keep it that way, and that's all we can do. And sometimes, our actions will be disliked by our posters, and that's just too bad. We're just keeping the clean. And we are after all, just volunteers.

But apologies, I believe go a long way. I'm expecting that yours will be read in the spirit intended.

T.
 
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