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Thank You!!! Will be watching!!!!!

HHHHHHMMMMMM I gotta get in on this!!!! I am the Ramen Noodle KING!!!!!!!!!!!! I use ramen noodles all the time when I make dinners!!! What's the dead line???????

Alot of my sauces use fruits/veggies. I have made a couple of different batches and scaled the fruits/veggies each time and then took an average and used that as my measurement. Worked out pretty good!! Wish you all the luck finding a copacker that will do small batches......

GREAT POST!!!! You covered most everything and answered most questions all at once!!!!

yes, I did ...thanks aussie.....thats exactly the way it works.

I use olive oil all the time when I make sauces. as long as you process properly and your ph is all right you'll have no problem with useing the olive oil.

Right now I am the little guy trying to start out.......almost did it a couple of times but was unsuccessful hopefully this time it will work out. 20 miles isn't too bad....I was thinking about signing up with ACEnet (a commercial kitchen/incubator) down in Athens, Ohio.....Brunswick (where I...

Oh yeah......they do make a small test batch to make sure they can reproduce my flavor and then once I approve it they make the big batch. My recipes are dialed in. I have been making the same sauces (Hot and BBQ) for most my life. I have won a few awards over the years with them and am not...

I FOUND A LOCAL COPAKER!!!!!!!!!!!!! Now we need to talk and see whats what and find out cost and everything else. Knd of scary though, the smallest batch is 250 gallons.....(so 250 gallons X 128 oz. = 32000oz / 5oz woozies = 6400 5 oz bottles of hot sauce :eek: :surprised: :crazy: THATS...

man I wish there was a copacker closer to me!!!! LOL.......

It is placed in a pot with a false (raised) bottom full of water and then heated. The tubes comming out of the top are to keep ICE water circulating, the 1 out the side of the jar is for a themometer and can also be used to let the alcohol vapors out to condense the extract....

Very nice set up!!!! I have used alcohol (151 proof or better) in a coldfinger extractor and it did a great job as well. Capsaicin has a boiling point (210*-220) and alcohol has a boiling point of 172* so it works out quite well. unfortunatly I don't have pictures of mine (and it's still...

oh I will post the results!!! Next weekend I will make it!!!!!! lol

ok thats what I'll do....I will use my tropical hot sauce recipe and instead of useing a pound of Habs I'll throw in 1 pound of Bhut's! that ought light it up pretty good!!! Although I do feel bad for the other people that live in our apartment building!!!! I'm gonna gas them all!!! lol

I have about 3 pounds of Bhut Jolokia peppers left in the freezer. I want to make a sauce that has mostly the Bhut's. Most recipe Ideas I have been finding on the net has "add 1 or 2 bhut's" I got a few pounds to get rid of not 1 or 2 pods...lol....I've always made hot sauces with Habaneros...

well went through alot the last few months and things are finally starting to wind down. We just moved about a month ago and I finally got the cable hooked up and the computer hooked back up! So I wanted to drop in and say hi to everyone and see whats happening here!!

oh ya I will

the facility is about 1 1/2 hours away from me. You make your own products there under supervision for the first 3 times then you are on your own. the facility (after the 3 times training) is open 24/7 as long as you schedule the time slot. Real nice people. The ODA refered me to them. After a...

Hey Cowboy George great to see ya here! It was cool meeting you at Jungle Jims!!

About 2 years ago I spoke to a local co-paker about producing my sauces. I recently tried to contact them again and found out that they moved out of th Cleveland area and relocated to Chicago. So I called the Ohio Dept. of Agriculture and spoke to a very helpful woman. She gave me the contact...