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I use mexican oregano in my cooking which is heavily southwestern bent. I buy it dried an the local mexican grocery. No idea what plant it is. The volume is about the same that you might use with italian or greek oregano. The flavor is to southwestern what curry is to indian.

Ohio is one of 3 states I know of with state run commercial kitchens for agricultural products. I think they were started for the amish and menonite populations. can't tell you where they are or who runs them, just that they exist.

vindaloos and curries use dried ingredients and thats why they are so concentrated in flavor. using fresh stuff to get the same affect you may want to simmer it until it reduces to almost paste then add the vinegar to bring it back to sauce.

My hot sauce will be an option at the Hyatt at Gainey Ranch for their mothers day bloody mary bar.

I did strawberry once. once.

freshly grated ginger is your key. It's more tropical and pacific rim flavors can hang with the sometimes fruit flavors of habs. expand on that and add some fruit. The fruit will have varying degrees of it's own acidity and pectins both adding to the thickness and preservation of the product...

Grew up eating what was in season. I'm a poor city folk now. I don't know how anyone likes gator, gamey-est thing I've ever had. Rustlers Roost down the street a bit has rattlesnake and I've wanted to give it a go. Eating rattlesnake is bad mojo to the local navajo to the point where they...

The test batch is at the copacker. The LLC is at the secretary of state. It's all finally coming together. can you feel the excitement? It's practically all I can talk about.

I have a digital pen type that was less than $40 even with the shipping. I ebay'd it.

Tiki Heat Tropical Hot Sauce

I dried and powdered some sauces as a test a while back. Everything I tried was way too salty after drying. Is it really franks?

I am willing to vouch for Defcon sauces as a great product. I also loved Cape Fear Red Savina. Three Hot Tamales Toxic Tonic is a flavorful-hot sauce as well. Although I have a lot more un-opened bottles, those are the the three from here I have tried.

Red Hot Peppers by Jean Andrews - history, ID, and cookbook

welcome

Hey ted, you gonna eat that pickle?

and add in that quantity is associated with value in most consumers... the "i want my baby back ribs" marketing... The monster that is called Brinker....

Used them in a red chili sauce recipe. my usual first test of a new pepper. They are pretty darn good. Mine were pretty hot too. Dundicuts

It was like this last year after the show too. I had just joined. Don't worry. it will be back to overwhelming soon.

Taste and quality are not the #1 choice for going out. Socialization and convince are #1 and #2. the generalization "good food" , which is VERY subjective, is #3. Chilis creates an atmosphere that is friendly, family, and has enough variety as to be neutral enough to please everyone. I'd...

I'm in. surrender now