Recent content by calgaryPepper

i hope these come to canada. I also hope that popey's chicken comes to canada because I miss that so much

anyone know of a woozie website in canada? I really don't like how that posted website calculates shipping rates after you submit your order.

me too. I pitty us

I dunno... but when you figure it out may i recommend that you call it "noobsauce"? :)

I do believe it's them, the co-packager. Don't take my word for it, though. I'm sure someone will be along eventually add their info.

Thanks! That's exactly what I was looking for. Do you know where one could find such products?

I've heard talk of special ingredients that aid in upping your PH and shelf life. They all have weird names and I don't know where to buy such ingredients. Can anyone help me figure out what these manufacturor's ingredients are and what their specific uses are?

My friends think I'm obsessed. I think you're more obsessed. Now I have peace of mind. Thank you

Anyone know what makes sauces easy / easier for digestion. My simple sauce (vininer, habs, and garlic) wrecks havoc on me in a bad way (the next day). In preperation, I leave all the ingredients in a jar for a few weeks, then I blends it, then I refrigerate it.

ok. no more jokes about houses burning down, i guess...:shocked:

We cook salmon on a cedar plank every time. There is no other way! LOL. Just make sure you soak the wood for atleast an hour or you will have undesireable results. And by undesireable I mean the wood will catch on fire and your house will burn down. I kid ;)

1. So I should move them in at night? 2. They're getting as much sun as I can give them 3. They're most definately stuck with each other now untill death do they part.

thanks for all the info! It seems to be getting down to around 5 degrees celsius at night lately They get full sun for about 3/4th of the day (then they are in shade) I used store bought soid and have fertilized once All the plants were bought already grown in april The tallest plant is 1 1/2...

I have about 5 plants cayennes, habanerros, and chilis, in a 16" pot outside and they are barely producing. The habanerro is the biggest plant (1 1/2') and it has about 5 peppers of good size on it. The only onther plants to be producing are the cayennes. The plants seem to be dying and I think...

How long do you think it takes to get all the paperwork done, get the correct licenses, rent out a commercial kitchen for a night, and bottle up some good ol' hot sauce? I'm quite commited, just want a rough estimate of the time that I'll need to set aside. P.S. I live in Calgary, Alberta...