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No way can you omit the Cajun trinity EVER.  

Always worth asking them for discounts if you're cooking late at night "non-premium" hours. I cook during the graveyard and get a rate of $10 an hour. So I am okay with that.

ajdrew   I have had a process authority done by 3 different FDA approved authorities on said subject. Every one of my process authority letters state--------copied and pasted from my most recent Process Authority Letter   A thermally processed hermetically sealed container following the...

Exactly what the boss said

:onfire: Alright fine people here at The Hot Pepper. We are running a special for the month of December. The whole month of December. :onfire:   You buy 2 hot sauces you will get 1 hot sauce free and free shipping. MUST ENTER THE DISCOUNT CODE BURN at checkout  to get the discounted (free)...

Welcome to the hot pepper and an endeavor that will consume your life.

I loved in Oklahoma for a bit. Welcome here.

It is so much easier to self distribute the Bloody Mary mixes to 300 liquor stores than worry about shipping. Even with the crap traffic we have out here. Nothing better than good tunes and some beautiful scenery.

He does tend to be quite lightning fast   Well when I do my 3 hot sauces for the price of 2 and free shipping for the whole month of December there will be no "padding" or "subsidizing" just a good month of deals really.

All good idea's. Thank you all.

That is what I was thinking.

That works for hot suces. I also have mustard and 3 bloody mary mixes. The bloody mary mixes are what have me stumped.

How the heck are some of you able to get shipping down to the $5 range? How are you getting prices of $9.99 for 10lbs or less?   Any advice or help with this would be amazing . . . .   I am pulling my hair out and going far more grey the last couple days than I should be, but I cannot figure it...

Hey you never know. I have friends that wanted that stuff so I obliged. I am not into that kind,of heat.

Lettuce free

Neoprene inside glove nitrile outside glove

Oxtail is so good in a burger.

The one thing I didn't mention was that I cooked the burger sous vide at 132 degree's with 1 tablespoon of bone marrow per burger then torched the hell out of it to get the maillard reaction. Between the oxtail and bone marrow it was like a cow ate a cow that I then ate

Oxtail, sirloin, brisket 20% fat content All meats were hand chopped and packed losely as it really makes a better burger Finished product Patty, habanero cream cheese, applewood smoked bacon, diced serrano and jalapenos, kc style bbq sauce, balsamic Walla Walla onions, living lettuce.

When playing with 6,000,000 Scoville extract. Gloves don't do shit even doubled up. Multiple hand washes, hours later, a tinkle and now my whole groin is on fire. Damn whiskey day drinking.