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Member Since 06 Jan 2013
Offline Last Active Yesterday, 10:26 PM

Posts I've Made

In Topic: Shishto Peppers at supermarket

Yesterday, 10:14 PM

TB most of the shishitos I've had do not approach jalapeno heat much less serranos.  Next time you go to Edoko please grab me out some seeds of that pepper and we'll trade for em.  :)

In Topic: Website changes in Feb

17 January 2019 - 10:13 PM

One of my favorite features is Bookmarks. How many times have you wanted to save a post and not a whole thread? And visit a page with all your bookmarks indexed with your own notes?! Like, on page 883 of this long ass thread, salsalady said how much salt to use in the ferment. Bookmark it. Tag it with "ferment." Add notes like "This is the salt level for my ferment." Done!!!!!!



In Topic: Shishto Peppers at supermarket

17 January 2019 - 09:16 PM

Heat wise yes, character wise, other than both being C. annuum, no.
Shishito is Asian, Padrón has European roots.


I find the shishito to be a little more thin walled than padron, though their taste/heat/uses are similar.


Treat shishito and/or padrons like italians or spaniards do and blister them over high heat w a bit of salt & olive oil and serve with some toasted bread on the side or on a sandwich with eggs.


I think Padrons are slightly hotter on average.  Both make a wonderful giardiniera.    

In Topic: Make your best taco.

14 January 2019 - 10:22 PM



In Topic: Collaborating with Another Sauce Company

14 January 2019 - 10:04 PM

Another take:


You bring the recipe.  They supply the kitchen.  You both split on the ingredients/packaging/label.  Whatever is left over after bottles/labels is split 50/50.


So you agree to provide the recipe, they agree to provide the space to produce the sauce.  The costs for ingredients, the packaging (bottles & caps), and the label are split down the middle and then once all the costs are paid for you each split the profit.


EXP:  You both go in and agree to the above terms.  $500 worth of ingredients are purchased.  250 bottles of hot sauce are produced.  The finished sauces are sold for X per bottle.  The sales compensate the payer for ingredients/bottles/labels first, then any profit left over is split 50/50.