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Crispee's Datil Pepper St. Augustine Style Hot Sauce Review!


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#1 Edmick

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Posted 13 March 2018 - 06:50 PM

Great sauce Crispee! Thank you!
Heat: 6/10
Aroma: 7/10
Complexity: 9/10
Flavor: 9/10
Useability: 9-10/10
Overall likeability: 9/10



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#2 Crispee-FL

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Posted 13 March 2018 - 07:13 PM

Wow thanks Ed!

#3 WarrantMan

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Posted 13 March 2018 - 07:29 PM

Edmick,

 

Another review well done. You certainly have the knack for it.  Here was my take, sent via PM to Crispee-FL, don't think he'd mind....

 

The Datil Pepper St. Augustine Style was great as well. Sweet with just enough heat. I think folks that don't even like hot sauce would enjoy the hell out of it. I liked the consistency and (in spite of my Carolina leanings toward vinegar) I think it would be great on some pulled pork or ribs! Great one and I could definitely again see a market for this one. Bravo!

 

You will definitely enjoy the others. He is gonna do well.


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#4 The Hot Pepper

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Posted 13 March 2018 - 07:29 PM

If you want to remember how to pronounce it, just think of all those stupid Datil pun sauce names, like Datil Dew It lol. Glad Crispee stayed away from Dat! ;)



#5 Edmick

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Posted 13 March 2018 - 07:31 PM

Wow thanks Ed!

I really enjoyed it. I think the wife and I will smash through this bottle pretty quick. The only reason I gave the aroma a lower score was because the flavor profile didn't match the nose. Not necessarily a bad thing but the flavor is really on point and when it hits the nose, it's mostly tomato. Either way, great sauce and well made for sure!



#6 The Hot Pepper

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Posted 13 March 2018 - 07:35 PM

I don't mind an aroma description but I feel it doesn't need a score. I mean, if it smells like nothing is that 0? Or 10? Or 5 in the middle? lol. If it smells like vinegar is it low? But it's Louisiana sauce? Etc.

 

Same with consistency. Some are supposed to be thick or thin so I like an analysis but not a score. (not that you did ;))



#7 Edmick

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Posted 13 March 2018 - 07:45 PM

I don't mind an aroma description but I feel it doesn't need a score. I mean, if it smells like nothing is that 0? Or 10? Or 5 in the middle? lol. If it smells like vinegar is it low? But it's Louisiana sauce? Etc.

 

Same with consistency. Some are supposed to be thick or thin so I like an analysis but not a score. (not that you did ;))

I'm still playing around with different ideas on how to score things. It's like trying to explain the color blue to a blind person. Been doing a lot of research on how other food competitions are judged and none of the criteria really applies to hot sauce all the well.. I'll be trying different things. Still working on it.



#8 Edmick

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Posted 13 March 2018 - 09:59 PM

This sauce has me wanting to try it with some pasta so i'm whipping up some tonight. Stay tuned.



#9 WarrantMan

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Posted 13 March 2018 - 10:40 PM

"Let's go ahead and get after it!"       :pray: 


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#10 The Hot Pepper

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Posted 13 March 2018 - 10:42 PM

I'm guessing fusilli



#11 The Hot Pepper

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Posted 13 March 2018 - 10:43 PM

Whoever guesses the pasta Ed makes gets a prize.

#12 WarrantMan

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Posted 13 March 2018 - 11:01 PM

"Let's go ahead and get after it!"       :pray: 

 

Just razzing you on the catchphrase. Just wait until you try the Caribbean Pineapple Mango, he hammers it down and nails it shut....  :cheers:


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#13 Walchit

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Posted 13 March 2018 - 11:16 PM

I haven't had a chance to watch this yet, but it's sounding like a good one

#14 hogleg

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Posted 14 March 2018 - 12:00 AM

Whoever guesses the pasta Ed makes gets a prize.

 

mostaccioli



#15 Alchymystic

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Posted 14 March 2018 - 12:10 AM

I'm guessing fusilli

 

I thought about something more exotic (didn’t know if we’re talking homemade or not…), but then thought, ‘Why not just spaghetti?’ as that’s what most people always have on hand – the classic! Capellini/Angel hair is oh so nice though and is kind of more my fav since you can really load a fork up with it and its general mouth-feel is just satisfying.

 

I’m going against myself being a long time fettuccine fan, but if it turns out to be something like tagliatelli then I’ll be really impressed!

 

So spaghetti is my guess (Spaghetti alla Crispee-Carbonara perhaps? ;) ). 

 

The sauce looks and sounds great (I've yet to try anything Datil related myself), so thanks for the review Edmick!

 


#16 Edmick

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Posted 14 March 2018 - 12:29 AM

Farfalle!
20180313_214231.jpg

#17 Edmick

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Posted 14 March 2018 - 12:46 AM

The combination with the pasta was kinda like I expected. It paired very well but to be honest, it's not surprising. This sauce (in my opinion) can cross boarders pretty easily. I can see myself using it in a wide variety of cultural dishes. My wife really enjoyed it too.



#18 jhc

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Posted 14 March 2018 - 12:50 AM

This sauce sounds great. Nice work crispee and nice review Ed



#19 ShowMeDaSauce

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Posted 14 March 2018 - 10:09 AM

I really like sauces you can use heavily without going into capsicum overload.



#20 Crispee-FL

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Posted 14 March 2018 - 05:25 PM

The combination with the pasta was kinda like I expected. It paired very well but to be honest, it's not surprising. This sauce (in my opinion) can cross boarders pretty easily. I can see myself using it in a wide variety of cultural dishes. My wife really enjoyed it too.

Once again thank you all so much for the encouragement, it means a lot coming from this community.
My favorite way of having this sauce is with grilled shrimp, steamed or raw calms and oysters. Works well as a replacement for cocktail sauce.
A lot of people have used it in place of ketchup, on burgers, fries and hot dogs. Some others use it like a salsa.




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