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Crispee-FL

Member Since 26 Jun 2017
Online Last Active Today, 09:47 AM

#1576079 Late start

Posted by Crispee-FL on Yesterday, 07:30 PM

Youre fine leave them alone and the look nice and healthy


#1571653 What's this bug's eggs?

Posted by Crispee-FL on 28 July 2018 - 03:54 PM

You should leave them be, they are Lacewing eggs and VERY beneficial


#1570345 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 22 July 2018 - 06:01 PM

How about Ed Micks JUNKANOO JUICE Hot Sauce.


#1570147 Rate My Label

Posted by Crispee-FL on 21 July 2018 - 07:30 PM

It like a lot it appeals to my architectural sensibilities. It is very clean and uncluttered. I agree with others logo should stand out more. going through the same process here so I can sympathize.


#1569603 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 19 July 2018 - 08:23 PM

Just send me your address Ill send a few bottles. Glad to have it sampled by you and the NW gang


#1569572 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 19 July 2018 - 07:22 PM

actually, ikea wicker basket, blue paint and fluffy socks at home would be like prison.
 
 
 
never mind, I'm gonna quit while I'm behind.
 
 
 
back on track~ Crispee's 8 oz habs/bonnets to 64oz sounds pretty stout.
 

I found that to be the sweet spot for that particular sauce, I would consider it a moderate hot sauce. Next batch I can send you some so you can try it for yourself after I get done with this office move.


#1569554 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 19 July 2018 - 06:41 PM

I think this recipe would be killer with Scoth Bonnets or Bahamian Goat peppers, so the P Dreadie is right on track. Just for example purposes (since youve tried that) in Crispees Caribbean I add a mix of 8 oz. (half lb.) of Habs and scotch bonnets to every 64 ounces of sauce.


#1569500 Cloning a Hot Sauce Recipe

Posted by Crispee-FL on 19 July 2018 - 04:55 PM

I need to go buy some now. Not having the benefit of trying the sauce Smoken sound right on track, except as Dragonfire said you may want to keep the fruits equal and adjust accordingly after testing it.


#1568895 Hot Sauce Snob

Posted by Crispee-FL on 17 July 2018 - 07:56 PM

That doesnt make you a snob, you just know what want from a sauce. Welcome to the club!


#1568892 Hot Salts

Posted by Crispee-FL on 17 July 2018 - 07:50 PM

Just from my own testing and knowing the behavior of salt being hyrdoscopic (seeking to absorb moisture) Fresh ingredients work best in flavored salts. Their is an extra step of actually re-drying the salt but it gives the fullest so called infused flavor. The oils in the pepper also adhere easier and quicker to the salt vs. just adding a ground or flaked product to the salt.


#1568584 Welcome Shorerider as moderator!

Posted by Crispee-FL on 16 July 2018 - 07:23 PM

Awesome! Congrats mate!


#1568463 Welcome Edmick as Moderator!

Posted by Crispee-FL on 16 July 2018 - 01:12 PM

There goes the neighborhood!!!! Lol congrats Bro!


#1566467 Crispee’s New Logo

Posted by Crispee-FL on 08 July 2018 - 06:10 PM

Mock up done, I like it waiting to see what it will look like on a mock up before final stamp of approval. We kept a serif font (because I like it) just switched from Didot font to Baskerville, made a huge difference in readability.
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Thank you all again for the input.


#1566199 Green Sauce Test batch

Posted by Crispee-FL on 07 July 2018 - 07:11 PM

I will gladly send you some!


#1565982 Green Sauce Test batch

Posted by Crispee-FL on 06 July 2018 - 06:43 PM

Test batch jarred
With a few minor additional items, more cumin, touch of sugar. Also added some water as the sauce became very thick.
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