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  Hey Edmick, there are a few differences between the two. The Green-Go has a bit more honey. It is the same peppers, but green. And the way the sauce is blended. It has a much more chunky feel to it. It is not as broken down as The Original. We wanted The Original to have a different texture...

Hey gang. This is great. Thanks for the suggestions. I too think the labels need work, particularly the size of the graphic. Yes, Green-Go is a play on words. It's the mild sauce for the Gringo's out there.   Working on a few others. A chocolate Bourbon and a Mango blend. Jerkies too. This has...

Im down with that.

My best friends in the world are "gourmet" Micks.

If he only knew how much I love the Irish and their Whiskey.

  The mischaracterization is that 'I do not have a clue about what is going on.' Or that 'I do not realize that this is a forum of very skilled hot sauce makers.' I get it. I love it. It isn't about grammar on your part. It is a wonderful forum with great folks. There are some that seem very...

  So what? When it gets that hot, it's just hot. I can't blame him for marketing it the way he does. It's all in good fun. It's consumable and crazy hot. But that doesn't translate as well as 3 mil. But I get your point.

BTW, that was a great time in Destin. And the owner of Landsharks Pizza is no joke. That dude makes crazy spicy food all day long. He makes a pizza sauce that will blow your spicy head off. And his customers love it. I can't say enough good things about the owner Brian and his spicy food. Those...

I do not believe this to be true. I am not delusional. Yes, lots of people make great sauces. I love that. I'll try any of them and probably love most of them. This is a mischaracterization to be sure.

  Hahh. I always put my money where my mouth is. Filmed cooking shows...of me and my friends cooking, been talking about food and making it for years...all online. Yes, I realize that many do it. Which is the point. Food brings people together. It should never tear them apart. I love to support...

  Why not? By the way, thank you for your service to this great nation!

  Bro, you should relax a bit. I'm a huge fan of Mad Dog too but it doesn't mean you gotta keep it in high gear all the time. I've had some fun in here and have enjoyed swapping sauces with folks. And I haven't said my hot sauce is the best. But hell, that's the point of making hot sauce...isn't...

  It's in the book.

I've heard of people using all kinds of aquatic life. From Perch to Turtles to Bass. The Mayans actually started this as they would have floating gardens over water. So I suspect that any fish would do. I've only used Tilapia in my large systems. I did build some mini-systems with 30 gallon...

You do realize that a bottle of immature,gourmet super hots has so much vitamin C that it might as well be a bottle of cold/flu medicine.

  That's an awful lot of gourmet sitting. There should be some standing involved.

Look for my new book out in early Spring. "The 4 seasons of Gourmet"

  Nothing can beat the fresh gourmet water coming from my 100 percent purified well water....Wakawaka.

  I've had a ton of fun cooking "gourmet" food for my friends over the years. We used to have our own cook-offs all the time. Barbe-ques and get togethers a few times a month. Lots of us, always trying to outdo each other with the most amazing dishes. It was a very fun time in my life. Before...

I think every pepper plant is a bit unique. I assume there is a degree of cross pollination in all of them. I'll notice some peppers on a Trinidad, for example, will have a slight variation in how they look compared to the rest. I love every last one of them. I protect them from foul stink bugs...