Recent content by terrabyte

Great pictures Lin & Joe! You 2 are lucky to enjoy the same hobby. My wife is... well glad my bottles are at work!! Maybe others can post pictures of their collection here?? Here's a guy in Atlanta with a 1200+ collection. Looks like custom shelves in the back. He's Got Sauce

I just don't understand how some have no culinary experience whatsoever. Making a rissoto so bad that a customer throws up?? I can't imagine him giving the reigns of a new restaurant to one of these people except for the very few that have obviously had some previous experience. And if so, then...

Nevermind then. Thought I saw you once quote that you check GoogleNews on topics like "Hot Sauce". So I assumed you had "GoogleNews Alerts" emailed to you also.

LOL, looks like Nick checked his email an hour earlier than I did.

Looks what Google News dropped on my doorstep this morning :) Nice article! Brooks Pepperfire Foods to Set Fire to Their New Establishment During St. Jean Baptiste Festivities? For Immediate Release: “Not to worry”, says the Peppermaster, Greg Brooks, President of Brooks Pepperfire Foods...

Yes, the clear stuff is vinegar, the red stuff is the capsaisin oil.

Good luck Bubba. I hope you've been diligent in your training!

Hahaha. Yea! Come on over any time. I got enough stuff here to keep you busy for a long time.

Nice pics!

I've got some questions for you, PD. * What exactly is a "pepper type?" * Is it really the "hottest hot sauce" when The Source is 7.1 million SHU? (And a couple Blair Reserves) * Since when is an average habanero only 2,142 SHU? * Did you make this sauce yourself, or is there a place people...

Nope, not close enough to my neck of the woods. Actually, nothing is :) Have you attended before? Think there will be any hot & spicy vendors there?

We used to watch Emeril years ago. Not much anymore with cooking. However, my wife & I are embarressed to be watching Hell's Kitchen each week. (It's on FOX, not Food Network) That's one mean SOB.

Da Bomb - Beyond Insanity In this city, Da Bomb is quite well known thanks to a local Mexican restaurant that carries all 3 varieties. When you ask the server for the hot sauces, they bring over a huge wicker basket full of different hot sauces. Many you can taste. Others, like Da Bomb, you eat...

Hi bassballboy, Well, the thing about Magma is that the creator's goal was to have a clear vinegar base, and a floating extract hide behind the upper label. Then when you turn it upside down, the oil will float to the top (bottom) like a lava lamp. There's a good chance that when you poured...

Yea, I'm not buying anything without a heat shrink on it. And how could you complain if it was motor oil? It says right on there: "It's Terrible!"