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Captain Caliente

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

#1597807 Secret Satan 2018

Posted by Captain Caliente on 12 December 2018 - 10:16 AM

Shipped. You lucky bastard.




#1597516 Label Suggestions

Posted by Captain Caliente on 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.


#1597443 Label Suggestions

Posted by Captain Caliente on 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.




#1597306 Label Suggestions

Posted by Captain Caliente on 09 December 2018 - 11:22 AM

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

 

WHAT IS IT:
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.  

FACTS TO CONSIDER:
  • 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

 




#1597246 Label Suggestions

Posted by Captain Caliente on 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.


#1597221 Label Suggestions

Posted by Captain Caliente on 08 December 2018 - 03:13 PM

We use liquid aminos instead of soy sauce. It also has ginger/honey/rice wine vinegar. We use Ghost and Cayenne peppers for the heat. Though the Chinese invented soy sauce, the Japanese perfected it. We use Bragg liquid aminos as an alternative to soy, as I said earlier. Hence the name Not So Soy. It is an amazing spicy stir fry sauce but makes one hell of a steak sauce as well. The feedback has been great. The Pogada is in the lead. I love the Samurai. Decisions, decisions. Thanks all for your advice.


#1597163 Label Suggestions

Posted by Captain Caliente on 08 December 2018 - 06:47 AM

Appreciate your assistance. It's our new spicy soy alternative. Trying to decide on a label for the sauce. We have it narrowed down to these three label ideas. Which is your favorite? 1. The Dragon. 2. The Samurai. 3. The Pagoda.

 

CC Label Soy 1.jpg

 

CC Label Soy 2.jpg

 

CC Label Soy 3.jpg




#1596742 Secret Satan 2018

Posted by Captain Caliente on 05 December 2018 - 03:08 PM

I'm in.




#1596683 The more hot sauce, the better!

Posted by Captain Caliente on 05 December 2018 - 08:44 AM

We started our new venture with 3 sauces roughly 4 months ago. Today we have 6 sauces and 3 chile rubs. There are plans for a barbeque sauce as well as more sauces and powders. The process of developing a recipe and then bringing it to market is quite rewarding.

 

The two newest sauces are spectacular.

 

A Mango/Pineapple/Agave Nectar/Apple Cider Vinegar with a mixture of yellow trinidads, morugas. And a Soy alternative using Liquid Aminos/Rice Vinegar/Ginger/Honey with Ghost Pepper and Cayenne Pepper. WOW. Both are awesome. Our line of unique and delicious hot sauces has something for everyone. Looking forward to sharing some of these with my fellow hot sauce connoisseurs.

 

This is the most fun I've ever had in my professional career.




#1592364 Captain Caliente sauces review

Posted by Captain Caliente on 08 November 2018 - 11:17 PM

I would spell it

 

Apple-utely Pearfect!

 

When you spell it Applutely I am using 3 syllables, more like Ah-Ploot-Lee... until I "get it," then, Ah-Pul-Loot-Lee...

 

So people get it right away I'd go with the other spelling...

 

Looking at it again. I just do not think it flows as well visually. See that attached.
CCno.jpg
 




#1592277 Captain Caliente sauces review

Posted by Captain Caliente on 08 November 2018 - 04:03 PM

Dude, I'm just one person's opinion. Reviews/opinions are totally subjective! If it's making you money, leave it alone, especially if it's your best seller!

"If it ain't broke, don't fix it" ;)

:cheers:

 

It was a great review. Very thorough and I can tell that you gave it a fair shake and took the time to get your taste buds around the flavor. It's easier to get high marks from the general public. But if I can't impress you folks then what the hell am I doing? I'm going to revisit all of this next season. Right now I'll just pump out the recipes the way they are. Thanks again.




#1592274 Captain Caliente sauces review

Posted by Captain Caliente on 08 November 2018 - 03:58 PM

I would spell it

 

Apple-utely Pearfect!

 

When you spell it Applutely I am using 3 syllables, more like Ah-Ploot-Lee... until I "get it," then, Ah-Pul-Loot-Lee...

 

So people get it right away I'd go with the other spelling...

 

It's a fair point. We've tried it both ways and the verdict is still out. I haven't printed the labels yet. I'm going to take another look at this. Thanks so much. I mean it. You guys offer a lot of wonderful perspective.




#1592268 Captain Caliente sauces review

Posted by Captain Caliente on 08 November 2018 - 03:17 PM

I understand what you mean. But the cheesie super hero has to be a part of it. He will be the spokesperson. There are so many funny marketing ideas on the drawing table. But I will approach each label design like an album cover from now on. As long as we are branding Captain Caliente it will work. Everyone has different opinions and I do appreciate and trust you folks. One can never get too much feedback. As for now, these sauces are selling. The majority of feedback gives all that we are doing very high marks. And this new sauce is simply amazing. I am glad to here that you like the design on it. Its going to our number one seller for quite some time.


#1591873 Captain Caliente sauces review

Posted by Captain Caliente on 06 November 2018 - 09:08 PM

Captain Caliente was kind enough to send me a couple of his sauces to review for him, and I was happy to oblige. I'm no "professional review," or anything like that, nor have I ever claimed to be. I'm just a regular dude who likes hot sauce
(and "THE" sauce, haha :beer: ) :rofl:

Anyway, here are my thoughts. All typed as I was tasting, straight off of a (full) tablespoon:


"The Original"

Aroma: (sniffing from bottle)
Smells predominantly like peppers, with more garlic than onion in the background. A very faint aroma of ACV, but you'd really have to know it was in there to smell it. Very pleasing aroma overall

Consistency:
Not watery, by any means, but not super thick, like a "plop" sauce. Poured onto a spoon, it really "coats" the whole spoon, and I'm anticipating it to really "grip" my tongue. I'm also picking up more onion on the nose, now that it's on the spoon vs. in the bottle

Taste:
Deceivingly "gritty" texture. There were little chunks of peppers and/or veggies in there that didn't show up to my naked eye, and they were "hard" too. Not hard like candy, but definitely not soft. I was NOT expecting that. Also, the consistency seemed a lot thinner in my mouth than it looked on the tablespoon. Tasted mostly like straight peppers, with a tiny bit of onion and garlic. ACV was practically undetectable (to me). Very nice balance

Heat:
Decent all over mouth burn, that completely dissipated within 2 1/2 minutes, except for some lingering effects on the tongue. For a sauce with Scorpions, 7 Pots, and Bhuts in it, I was expecting much more heat. On my own personal heat scale, I'd probably place this as an "upper medium" heat. Maybe 6-6.5/10

Overall:
Tasty and well balanced sauce. Very pepper forward, and reminds me of a (thicker) Louisiana style sauce with more of a "punch." I could see this pairing with several different dishes

---------------------------------------


"Green-Go"

Aroma:
Very difficult for me to put into words. It'd be much easier to say "it smells like a salsa verde," haha. Vinegar aroma is more pronounced than in "The Original"

Consistency:
Very chunky, with lots of bits and pieces of pepper and onion, free flowing throughout the vinegar. Seeing lots of pepper seeds in the bottle too.

Taste:
Surprisingly, very sweet, right out of the gate. Initial taste was honey (which was odd), followed by ACV, then honey, then onion, then peppers, then the ACV comes in again hard at the end. There's a touch of bitterness in there too, probably due to the green pods. The more I eat, the more the ACV is predominant (and so is the honey). I ate 6 full tablespoons to make sure I wasn't losing my mind, haha

Heat:
Where is it? lol
No, it's not "that" mild, but the heat is surprisingly lacking, considering the ingredients list. I understand that the pods were green, but something's missing here. It was a lot milder than I'd anticipated. On my own personal heat scale, I guess I'd give it around a 3-3.5 (?). Maybe a 4, but that's close to pushing it. The burn fades as quickly (if not quicker) as it comes on

Overall:
This is obviously just my own personal opinion, but I believe that this sauce needs a some work. Recipe probably looked good on paper, since it worked with "The Original" (same ingredients, except the pods are green in this one), but something just doesn't jibe for me here. Definitely need a way to give this sauce more "balance." As it is now, it's very "choppy," if that makes any sense. Like nothing has "melded." It's like my tongue was getting clubbed with ACV and the (mild) taste of honey, over and over again. I understand that this is marketed as a vinegar based / vinegar forward sauce, but there needs to be more balance in there somehow, IMO. Maybe cut back on the honey and add a little bit of apple for a sweetener

 

Great review. Thank you for your thoughts. I have work to do my friends. And it shall be done.
 




#1591862 Peppers in Winter

Posted by Captain Caliente on 06 November 2018 - 08:49 PM

I have a lot of peppers right now. I'm planning to make a lot of sauce this winter. But the volume I have is dwindling. I assume this is the case for most folks here. Are there those who would want to buy fresh gourmet super hots during the winter season?