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Patrick, i gotta say it...you're f***in AWESOME!!!!! i totalled it up..1118 seeds across 15 varieties....i'll definetly be passing along seeds next year in the spirit of which we talked about. now, adding to the seeds/seedinlgs i have already, i'll have approx 160 plants...man i'm impatient... i...

$2300 is for the whole process... i think the first test batch is $200, the second $1200. as for the rest, i think OJ helps determine what business lisencing you need and all

thanks for the tips..i believe they require all ingredints in grams anyway, tho that can be hard for liquids, bleh. but they ask you to bring down not only a recipe, but the ingredients to make the first ultra small bath that your recipe makes, so they can check your weights and product specs...

not sure what you mean by "copack".. original juan's service includes 2 test batches, then they hook you up with bottles, caps, a labeler, upc code, a food scientist for nution label, and business lisence to sell the product, then after the initial order, they will produce and bottle as much or...

was wondering if anyone has details on the schoville rating of the 7pod? i've been looking online, but haven't found anything yet. i was just curious as i never see it on any scale

i love cast iron.. especially for camping and use on stupid stupid electric stoves. my recomendations are old Griswold brand pans.. you can still find them on ebay for pretty low prices. seasoning is fairly easy, just oil and bake around 200 degrees for a few hours. or, you can also just dump...

was wondering if anyone here has used original juan's in kanss city for microbatch? or know of any other companies that provide this service? thanks guys!

when you buy your bottles from that site, do you really have to buy lids seperately at 5800 lids per case????? at www.specialtybottle.com the 5 oz woozy is $0.68 each, with cap..and i don't think you have to order by any case size..

i agree using vodka to take away theh eat is expensive and a waste..but hey, he did want something he could sell :-p

wow.. hot sauce..is... hot????? unless they're complete idiots, they know what they're getting into, so, let em suffer, let us enjoy. btw, so far the best way to kill the heat that i have found is gargle with vodka, spit, gargle water, spit.

just an addition? at this rate, by this time next year he could probably fill every shelf at sam's club! lol

i'm a chef, and i'd have to say i love shuns the best, even if they have "sold out" with a lot of "exclusive" styles.. they are lightweight, but keep an amazing edge that keeps a long time with just an occasional honing. for german steel, i have to go with messermiester. ceramics are quite good...

btw aj.. your wife must be heading to sainthood for allowing you to do all of this.. :P

i feel the same way... yes, we're talking about "hot" sauce, but really, there should be flavor in it as well as heat.. i've tried some mad dog and blair sauces and yes, hot as hell, but flavorwise...kinda low on the scale for me, and more useful to kick up other sauces. i have been a...

300 pounds.. now think about just how many peppers that actually is.. higher than this boy can count, that's for sure! a question tho aj..do you grow from seed every year, or do yourplants survive and produce every year? once again.. that is one awesome harvest, and i think we must all bow...

kudos for all natural ingredients!!! wheni make my sauces, i try not to incorporate thingslike tobasco sauce or some base "hot sauce" like texas pete.. it feels like cheating, since someone else had to take the time to experiement to get their recipe right for thsoe things...using all natural...

as much as i love burbon and most ofther forms of alcohol.. i'd suggest a low sugar fruit juice/nectar, such as mango or guava, lime juice...hell, even cranberry juice would be good. also, i have found that if i want to use carrots in my sauce, buy baby food.. then you don't have to worry about...

i have some ideas on a better method..i am a little shocked someone would try this with a double boiler.. not a whole lot of contol in that kind of set up....

thanks for the lilnk... pretty much the way i thought it would be made, but wanted to make sure

does anyone know how to make chili pepper extract? also, what about the process intensifies the heat level??