Jump to content

  •  


The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

salsalady

Member Since 30 Dec 2009
Offline Last Active Dec 06 2017 11:11 PM

#1509054 Hobby Sauce / Powders sold as if Commercial

Posted by salsalady on 04 December 2017 - 09:54 PM

Ps...the cheese guy probably had it in his sporran...


#1509053 Hobby Sauce / Powders sold as if Commercial

Posted by salsalady on 04 December 2017 - 09:52 PM

Funny comments. Lol.

To the original question, there are no labeling requirements as to ac facility or licensing authority.

Sometimes, the label will say-
Made for xyz sauce company by ABC processing.


#1508500 Bacon in Hot Sauce

Posted by salsalady on 02 December 2017 - 07:11 PM

It is possible to make and sell a sauce with bacon in it.  It is highly regulated, as having meat or dairy in a sauce is a huge critical factor, but it is definitely doable.  

 

I've not heard of anyone using bacon in a fermentation and would definitely suggest to NOT put bacon into a fermentation.  The bacon could be added at the end of fermentation when processing/bottling.

 

 




#1508494 Huge Pet Peeve Rant

Posted by salsalady on 02 December 2017 - 07:05 PM

sounds like something is Grinding Your Gears...

 

 

Grind Away!  :)

SL




#1508176 Reusing commercial bottles

Posted by salsalady on 01 December 2017 - 12:44 AM

Sounds like a lot of work to properly sanitize the bottles when new bottles can be purchased for (.50?) ... Don't know if you can even find those bottles and wood caps anywhere new, let alone just the caps.  Might be proprietary.  I do know that a couple of bottle companies have those type bottles (smaller neck dropper type) new with plastic caps.  Freund, SKS, Container&Packaging....one of those has the small neck bottles.  Sorry, this doesn't help your quest for the bottle caps~~~

 

Good Luck-  

SL




#1508170 Logo feedback

Posted by salsalady on 30 November 2017 - 11:56 PM

Greetings and welcome to THP!  

 

I like the basic concept and look.  Agree that the logo as presented would not translate to B&W and small. 

 

For general look, I feel like the whole thing should be compacted top to bottom.  Move the pepper and lower text up.   The whispy SMOKE gets lost.  Not sure what program was used to create this, but it feels disjointed.  Like there is a clip art chile pepper, basic font of "UP IN-SAUCE WORKS", blue flames and whispy smoke.  

 

I'm also not sure about the wild west font.  I get the whole up in smoke tie in...but the rest of the logo is not wild west.  I think you could use another font that would tie in with the rest of the logo and everyone would still 'get' the wild west connection.  If the whole logo was old west design, like an old newspaper theme, then sure with the old west font.

 

Good Luck and Have Fun getting all your ducks in a row going legit!!!  It's pretty exciting, so enjoy the journey!

salsalady.

 

 




#1507758 Hot sauce losing heat?

Posted by salsalady on 29 November 2017 - 12:33 AM

....and you got away with using the blender for sauce and then it was used for smoothies again?  

 

:clap:  That's GOOD!  Well Done!!!




#1507192 $50.00 Chip Challenge ???

Posted by salsalady on 26 November 2017 - 09:14 PM

Patience...believe it will happen and it will be so!



Sounds like a line from Star Wars...:lol:


#1507189 $50.00 Chip Challenge ???

Posted by salsalady on 26 November 2017 - 09:08 PM

:lol: cross posting...and I am gonna use this.. 👍


#1507187 $50.00 Chip Challenge ???

Posted by salsalady on 26 November 2017 - 09:04 PM

Wow!!! I now have the excuse for not having all of my sauces available all the time....they are all "limited edition"!!!!!
:dance:


#1507184 $50.00 Chip Challenge ???

Posted by salsalady on 26 November 2017 - 09:01 PM

How is failing to produce a product on a continuous basis considered marketing. I call it DROPPING THE BALL. or FUMBLING. there is obviously a market out there for a product they are no longer making or profiting from.



Aka limited edition
Aka vintner's reserve
Aka special edition
Aka....you get the idea....


#1507183 Hot sauce collection with good flavor variety and great colors

Posted by salsalady on 26 November 2017 - 08:52 PM

Flavor doesn't have to suffer if done right. The pear garlic white colored sauce works and gets rave reviews.


#1507160 Hot sauce collection with good flavor variety and great colors

Posted by salsalady on 26 November 2017 - 08:02 PM

for a purple hot sauce....use some purple peppers, beets, blueberries, balsamic vinegar, black garlic, purple onion (roasted).....just a thought~




#1507157 Hot sauce collection with good flavor variety and great colors

Posted by salsalady on 26 November 2017 - 07:59 PM

brown color--- chipotle is a given for that, but also....a pumpkin cranberry sauce.  The recipe is around here somewhere.  Rocketman posted the original recipe, I used it in some hot sauce classes.  

 

Blueberry (some nice red or yellow hot pepper) JAM!  or jelly!  There are several blueberry sauces out there witht he nice blue/purple color.

 

Maybe throw in some hot pepper seasoning salt herb blend......

 

Great fun project.  Have Fun and Post Pics...(next year....:lol:  )

SL


  • jhc likes this


#1506932 Has anyone used a masticating juicer for making sauce?

Posted by salsalady on 25 November 2017 - 08:49 PM

interesting topic.  

 

I've not done any work with juicers.  Seen them at the FM and stores. 

They seem to look like they expel a lot of fiber just looking at how much carrots and celery have to go into that 16oz drink. 

 

Wondering if cooking/aging/fermenting the original mash would help get more fibers through the process and into the resulting liquid?  Like Boss said, Tabasco ages, then blends the peppers with vinegar.  Literally agitating for more than a month, continually breaking down the fibers of the pepper flesh/seed/skin.   

 

 

Running fresh peppers through a juicer should yield a relatively spicy chile juice.  It seems like you'd have to run a (lot) of peppers through the juicer to yield a reasonable amount of juice.  Granted, when I think of a 'reasonable amount' I tend to think on a scale larger than most.  But if a person is to do the work, might as well get a resulting amount that makes it worth the effort!  

 

 

The tailings will have a good amount of heat.  I've saved tailings from the food mill, (can't remember the specific project....) , dried, ground and used as pepper sprinkles-  and the ground tailings can be used in salt/seasoning blends.  Waste not~~~  ;)