Jump to content



Member Since 30 Dec 2009
Offline Last Active Today, 10:23 AM

Topics I've Started

We Won! Pure Evil Marketing

18 October 2018 - 07:06 PM

Thanks to the many suggesting from everyone here on THP, my Pure Evil Capsaicin Drops won Honorable Mention in the marketing/packaging category of the Scovie Awards. 




Pure Evil got beat by a blister-pack...packet ....(not very innovative, but whatever...) ........  Oh Well...


The point of this post is to say THANKS!!! to all you folks here on THP who have helped with suggestions, label reviews, product testing, black tin links (Thanks, Pookie!) and all the support over the years.



Thanks, Everyone!!!






PS- The New and Improved Yellow/Red/Black PureEvil labels we were working on last summer arrived 3 days after I had to ship the stuff out to meet the contest deadline.





PPS- Texas Creek Wasabi Mustard=1st place

PPS- Texas Creek Chipotle Mustard= 2nd place




Captain Caliente sauces review

13 October 2018 - 10:01 PM

Captain Caliente and I traded some sauces.  Some things raised questions to me, but after some discussion with Captain Caliente, I was happy to learn that his sauces are made in a commissary kitchen in Florida and he is licensed with Florida and has had testing and all that stuff done. 


What I received was the Green-Go sauce, the Original sauce and an infused vinegar.





Apple Cider Vinegar

Pure Honey

Kosher Salt

 Test below ingredients says-

"the vinegar is infused with jalapeno, scorpion, 7-pot, ghost and cayenne peppers along with onion and garlic."


The vinegar is a little cloudy, which is to be expected of something infused with vegetables and chiles like that.   I get a bit of sweet (from the honey) and can still taste the other peppers/onion/garlic.  The ACV isn't too strong.  I haven't used this vinegar in a dressing or anything yet.  I like it and will keep it available.  



Apple cider vinegar






Pure Honey



kosher salt



The Original-










kosher salt



Both sauces have a similar profile.  Peppers, sweet, tang.  The green sauce is a little more pulpy, the red sauce is smoother. 

Attached File  Capt Caliente.JPG   97.66KB   7 downloads


Capt Caliente had been posting about highlighting the peppers and such.  The 2 sauces are good flavored sauces.  I don't get the whole "highlight the chile" flavor profile from these sauces.  They are sauces that have great pepper flavors, but nothing specific.  And looking at the ingredients, which lists several peppers in each sauce, the blend of peppers with the other ingredients works.  That might be the flavor profile to work with and highlight down the road.


The green sauce is a good medium heat sauce that should appeal to a wide market.  The red sauce is a good solid hot pepper sauce.  Too hot for most people, but right there for the folks that hang around here on THP.  Those crazy-a$$ chileheads who like the really spicy blends.  Yea, you know who you are....


Both sauces have similar profiles with the honey and ACV.

Attached File  IMG_7207.JPG   19.53KB   7 downloads


Some things to sort out with the labels and such.  For now, I'm happy to support a (new to us) hot sauce maker.

label update- which is better?

18 August 2018 - 03:35 PM

One? or Two?  Like at the eye doctor~~~ :lol:


I'm considering updating the label colors.  Current label is black and red.  Should I add in the yellow or keep it as is?

Attached File  PE color options.JPG   74.27KB   14 downloads

vintage kitchen tools for sale

20 July 2018 - 04:01 PM

Vintage kitchen tools for sale $30 + shipping


We're cleaning out my parents' estate and came across some kitchen tools that my family used for decades.  They are cool, and perfectly usable, and I'd like to see someone get and use them instead of throwing them in the garage sale or thrift store bin.


I won't have pictures of the actual items until next weekend.  What I have is-


a cabbage slicer/ kraut cutter like this-

Attached File  kraut cutter.jpg   42.04KB   24 downloads


a meat grinder like this-

Attached File  meat grinder.jpg   11.92KB   23 downloads


apple/pear peeler like this-

Attached File  apple-peeler-corer-slicer1.jpg   29.04KB   23 downloads


a couple cherry pitters like this-

Attached File  cherry pitter deluxe norpro.jpg   31.26KB   23 downloads

Attached File  hand pitter.jpg   6.26KB   23 downloads


some assorted peelers and corers and other hand tools. 


Others are involved so I can't give them away for free.  $30 is a pretty good price for these perfectly usable tools.


Thanks for looking and PM if interested. 


I'll post pics of the actual items this weekend. 




Diner Lingo?

14 July 2018 - 03:50 PM

Cruising through some other threads looking for some classic comfort food inspirations, and it got me to thinking of the lingo back int he day, when phone calls had to be made by spinning a dial....of some of the classic diner lingo...



What do you know of?  Share it!


SOS = Sheit on a Shingle = chipped beef gravy on toast.  Chipped beef is a whole other topic worthy of much discussion and appreciation.


my grandpa was career Navy.  This was one dish I remember from him.  And there was something about Ham and white beans (navy beans) every Wednesday.~  John's dad was HMSRM and he ate chocolate bar sandwiches.   Yep, a chocolate bar with bread. 


B&G- biscuits and gravy= buttermilk biscuits and white or white sausage gravy


Adam and Eve on a raft= poached eggs on toast


Beanies and Wienies- baked beans and hot dogs  this was the Saturday daily special every saturday at the little cafe I worked at way back in the day...like the jurassic era....:lol:


Fry2-  short for 2 eggs, hashbrowns and toast


1 high

short stack

full stack

(pancake lingo~)


something about 'put some shoes on it' = To Go...


What do you remember? or still use? 



TB better be posting up a whole dictionary in here~  ;)  <3