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salsalady

Member Since 30 Dec 2009
Online Last Active Today, 10:33 AM

#1605634 Secret Satan 2018

Posted by salsalady on Yesterday, 02:19 AM

Aw, SHEESH! You guys are too funny. All ya gots ta do is send a PM, then I'll tell ya how out of everything I am, and it is about time to make sauces and post a Pick6 sale.....
And some weekenders are heading to the methow expecting to be buying sawses at the local market....

DadGum.... (and according to a certain high profile football player, that is not swearing).....

Yea, time to get back in the kitchen for a few days.


#1605563 Secret Satan 2018

Posted by salsalady on 14 January 2019 - 08:42 PM

But your website doesn't have any of your sauces on it!  Did you run out already?
 
See, I'm trying to take your derail crown away!

:lol:
I only have sauces for sale in local stores. CC and I had previously traded sauces, so for the gift box, I sent something different.


#1605535 Secret Satan 2018

Posted by salsalady on 14 January 2019 - 07:45 PM

El fuego is a simple Fresno sauce. Mild-Medium heat, we really like it. SSG has been a family favorite for almost 10 years. Another medium heat.


#1605529 Secret Satan 2018

Posted by salsalady on 14 January 2019 - 07:32 PM

The sauce ingredients included Water and I didn't want you to prejudge without tasting. :lol: The Pure Evil capsaicin drops aren't extract, it's made from pure refined capsaicin powder.
Hope you have fun with all of `em. :cheers:


#1605471 Secret Satan 2018

Posted by salsalady on 14 January 2019 - 04:03 PM

I'm still wondering what the captain got

 

As best I can remember-

IMG_20190114_125530852.jpg

 

(note- Capt Caliente did not get a half used steak sauce, he got a full bottle~~~~  :lol:)

 

Seafire Gourmet Sweet Spicy Girl

El Fuego Fresno Sauce

Texas Creek Steak Sauce

Pure Evil 1.5mil

beads

 

I 'think' that was it.




#1603897 SB7J sauce ideas

Posted by salsalady on 07 January 2019 - 10:05 PM

Super simplest sauce would be 8oz pepper, 2oz onion, 1oz fresh garlic, teaspoon or 2 of salt, splash of lime if you like that... Whizz it all up with enough 50/50 rice vinegar/water to get the consistency desired. Simmer, HFH.

You can use white vinegar if you like the sharper flavor, or rice vinegar for a softer flavor.

Post up results, love to see it.


#1603595 Ferments sauces purees and homogeneity

Posted by salsalady on 06 January 2019 - 09:24 PM

Not really sure I understand the questions....but...

Pretty much what you are doing is how it's done. Sometimes ingredients with natural thickeners are used. Apple, yam, carrot...

A bit of separation is normal, just shake it up.


#1603559 Shrink Bands For Sale

Posted by salsalady on 06 January 2019 - 07:37 PM

Thanks, Orekoc.  Just trying to help. 

 

When checking out a few online sources, it was $3-7 for 250 bands and $25 and up for shipping!  :eek:




#1603549 Shrink Bands For Sale

Posted by salsalady on 06 January 2019 - 07:00 PM

For those who may find this post and are not THP members yet, you can email me-  tchotsauce -at- methow.com




#1603260 Shrink Bands For Sale

Posted by salsalady on 05 January 2019 - 02:30 PM

Updated January 2018

 

This is an on-going sale and an opportunity for people wanting small quantities to get some at a reasonable price with shipping.

Black shrink bands for sale.  52mmx60mm with vertical perforated zip strip.  Prices quoted below are for shipping in USA.  I can ship international, contact me directly for a quote.

$2 per 100 with $5 shipping up to 500 quantity

100 bands= $7 ($2 for the bands, $5 shipping)
200 bands= $9

300 bands= $11

400 bands= $13

500 bands= $15

 

1000 bands $22

2500 bands $50

5000 bands $100

 

The perforated bands are 60mm in height, taller than most you find offered by bottle companies. They come down far enough to cover the fill line on most bottles. These bands work with 5 oz and 10 oz woozies. Will probably work on 12 oz also.

These bands can be shrunk with a hair dryer, a heat gun is not necessary. If you choose to get a heat gun, do not buy a "shrink wrap heat gun" from a packaging store for $85. Just get a regular heat gun from a hardware store for ~$30. The hardware store heat guns usually come with attachments like the fan diffuser which is helpful.

Paypal works for payment or we can make arrangements for a check or whatever. I can also process credit cards through Paypal. Send me a PM with what you are interested in. Thanks.

 

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#1603123 Insurance Inquiry (specifically in Toronto)

Posted by salsalady on 04 January 2019 - 11:07 PM

Greetings no.16, welcome to thp.

I am speaking from my experience in Washington state, USA.

In general, insurance is not needed until you get to the point of actually selling. At that point, talk to an insurance person who deals with business insurance, not your run of the mill auto insurance person. But do get more than one quote!

The first policy I had was for refrigerated salsa in plastic tubs. Then I added unrefrigerated hot sauce in glass bottles. Then they ask how many units mfg per year. And some other stuff...

When you are going to events and festivals, that is called "additional insured". For me, I call up the agent, tell them the event and details, they send me a certificate listing the event, print it out and send to the event. No charge.

Good luck and have fun!
SL


#1602788 Commercial Kitchen

Posted by salsalady on 03 January 2019 - 07:31 PM

Pepper powder is a great option.

Why are you refrigerating the powder? Ziploc bags work great, or vacpac if you really want it oxygen free.
Just wondering.

Thanks for the update and I hope your business is chugging along profitably.
SL


#1602764 Homemade mustard HFH

Posted by salsalady on 03 January 2019 - 05:47 PM

Thinking of making mustard in the class, I'm working on a recipe they can do all at one setting. If they want to do a mustard, I'll probably have them grind first, soak for 20, mix in the rest. The ones I made yesterday are tasting pretty good. Definitely could be hotter. Brown or black seeds would probably help with that.


#1602596 Ferment advice?

Posted by salsalady on 02 January 2019 - 10:21 PM

Cabbage! I know I am late to this thread. I have had good results with large batches, 5 gallons, by laying thin cabbage wedges on the top of all the other ingredients.

Keep under the brine like normal, and when ready to process, just remove the wedges and process the rest. Eat the cabbage like kimchee. Good luck~~~


#1602552 Flat top griddles

Posted by salsalady on 02 January 2019 - 07:57 PM

I may even throw some pineapple on the flatty.

Spoiler

:seeya:


QUICK! Call Zalkind!