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  That completely blows chunks. I do not believe I've ever had anything stolen at the gate before. The only other thing that could have happened is if Satan didn't put the Ct. or Court at the end of the address. Then it would go to some other address in the neighborhood across the way. It's...

I can't decide if it is a good thing or a bad thing. But it appears that I've been so good this year that even Satan would not send me a gift. :rolleyes:

  Hahah nice try. No..there will be no water in any of my sauces, ever. It's not that I need to add liquid, I don't want to use too much of the cooked liquid. Juanitos and SmokenFire are right about the exacting recipes. And some of my sauces have an exact formula. However, some of my techniques...

I truly do like the idea of an immersion blender. Here is my dilemma. Each of the sauces I make require the perfect consistency depending on the sauce. When I cook the ingredients there may be more vinegar than I want in the final batch. So I blend the batch down until there is no more yummy...

Howdy gang. Was wondering about blenders. No complaints with a blender like vitamix. But what are hot sauce makers using to blend sauces in large quantities? Thanks for your advice.

    Peppers from left to right.   1. Jamaican Hot Chocolate 2. Trinidad Red Scorpion 3. Moruga Scorpion   Let me know what you think.

Shipped. You lucky bastard.

Fair enough question. I love to cook and share my flavors with other people. I have been cooking with liquid aminos for years. A deliberate, health conscious choice. My company grows its own peppers. Fungicide and pesticide free. We only use fresh peppers. We only use fresh fruit. The best...

All good stuff. It is the sauce that every single person loves in our lineup of 6. It is going to move like hot cakes. I think once people taste it the game is on. They want it. I'm already starting to worry about the production end of things. Can I make enough of it? But I understand what you...

Well, liquid aminos are still a soy based product. Here is the skinny.   WHAT IS IT: Bragg's liquid amino's are made by treating soybeans with hydrochloric acid to create free amino acids, then neutralizing the remaining acid with sodium bicarbonate, which creates sodium chloride—and the salty...

I definitely appreciate your thoughts. Ill ponder these things indeed. We once considered calling this sauce The Dragons Tongue. Perhaps it will be so.

We use liquid aminos instead of soy sauce. It also has ginger/honey/rice wine vinegar. We use Ghost and Cayenne peppers for the heat. Though the Chinese invented soy sauce, the Japanese perfected it. We use Bragg liquid aminos as an alternative to soy, as I said earlier. Hence the name Not So...

Appreciate your assistance. It's our new spicy soy alternative. Trying to decide on a label for the sauce. We have it narrowed down to these three label ideas. Which is your favorite? 1. The Dragon. 2. The Samurai. 3. The Pagoda.      

I'm in.

We started our new venture with 3 sauces roughly 4 months ago. Today we have 6 sauces and 3 chile rubs. There are plans for a barbeque sauce as well as more sauces and powders. The process of developing a recipe and then bringing it to market is quite rewarding.   The two newest sauces are...

  Looking at it again. I just do not think it flows as well visually. See that attached.  

  It was a great review. Very thorough and I can tell that you gave it a fair shake and took the time to get your taste buds around the flavor. It's easier to get high marks from the general public. But if I can't impress you folks then what the hell am I doing? I'm going to revisit all of this...

  It's a fair point. We've tried it both ways and the verdict is still out. I haven't printed the labels yet. I'm going to take another look at this. Thanks so much. I mean it. You guys offer a lot of wonderful perspective.

I understand what you mean. But the cheesie super hero has to be a part of it. He will be the spokesperson. There are so many funny marketing ideas on the drawing table. But I will approach each label design like an album cover from now on. As long as we are branding Captain Caliente it will...

OK, so I do like Mike's suggestion about adding something to Green-Go to set it apart a little more. But I'll be darned if it isn't our biggest seller. People seem to love it. But I'm not generally dealing with chileheads at a farm market. The new sauce is really great though. Here is the...