Jump to content


Captain Caliente

Member Since 27 Sep 2018
Offline Last Active Today, 07:43 AM

Posts I've Made

In Topic: Secret Satan 2018

12 December 2018 - 10:16 AM

Shipped. You lucky bastard.

In Topic: Label Suggestions

10 December 2018 - 07:45 PM

Fair enough question. I love to cook and share my flavors with other people. I have been cooking with liquid aminos for years. A deliberate, health conscious choice. My company grows its own peppers. Fungicide and pesticide free. We only use fresh peppers. We only use fresh fruit. The best fruit. All top shelf. I only eat grass fed beef. Only use free range eggs. Etc... in line with my philosophy about food, the liquid aminos are superior to soy sauce. At least the readily mass marketed soys you get at the store or from a wholesale food supplier. Plus, a lot of folks are not familiar with liquid aminos. Its an opportunity for educating people as well. Im not looking for a place on a super market shelf. There are other ambitions. Im not saying you are wrong and Im definitely not dismissing your point of view. Merely trying to explain where Im coming from. I havent put the marketing behind my own company yet. But its coming. And I feel good about what we are doing.

In Topic: Label Suggestions

10 December 2018 - 08:35 AM

All good stuff. It is the sauce that every single person loves in our lineup of 6. It is going to move like hot cakes. I think once people taste it the game is on. They want it. I'm already starting to worry about the production end of things. Can I make enough of it? But I understand what you are saying about the name. Personally, I would use this as a soy substitute. That's why I first made the sauce. I cook so much Asian food that I wanted a sauce to go with. It's meant to replace your soy. In my mind. But the other flavors open up a whole new world of uses. Honestly, it's so darn good that my buddy has been using a sample bottle on just cheese and crackers. Thanks again. Your insights are very thoughtful. I need to kick this around more.

In Topic: Label Suggestions

09 December 2018 - 11:22 AM

Well, liquid aminos are still a soy based product. Here is the skinny.


Bragg's liquid amino's are made by treating soybeans with hydrochloric acid to create free amino acids, then neutralizing the remaining acid with sodium bicarbonate, which creates sodium chloride—and the salty taste. Unlike soy sauce (regular and Tamari) there is no fermentation used to create this product.  

  • Still made with soybeans, but is Non-GMO 
  • Gluten-free
  • Preservative-free
  • Alcohol-free
  • Contains 16 amino acids
  • Still high in sodium
  • Is not organic


In Topic: Label Suggestions

08 December 2018 - 06:24 PM

I definitely appreciate your thoughts. Ill ponder these things indeed. We once considered calling this sauce The Dragons Tongue. Perhaps it will be so.