Search results

Hah... It doesn't get to me, outside of a brat kid being a brat kid trying to show off his knowledge of all things spicy.    Usually, I just say that each pepper actual scolville can range by a few thousand based on the crop. If a sauce uses multiple different peppers, I'm not gonna sit there...

When punk 12 year old kids approach my table and rather asking me 'how hot are my sauce?', but instead 'what are the scolville #'s for your sauce?'   Listen punk, if you know all about the term 'scolville', then I should very well assume that you already know that if I tell you the sauce...

Part time gig for me at the moment. Used a big co-packer in the beginning, but financially it strapped me. Found an excellent co-packer who does small batches for me now, which allows me more financial freedom and the ability to endulge in more varieties of flavors without too much risk. I am...

  I've considered doing the print at home bar codes and sticking them on, but the OCD in me won't allow that to happen. LOL. Plus, since I am doing the re-design of the labels anyway, it works into the whole scheme of things! :)

Thanks Ann.   I will take that all into consideration.   I bought 50 barcodes from a hot sauce friend/peer who was grandfathered in and owns the codes so I won't be subject to renewing them year after year, thank god. His company is booming, so I don't have any fears of him disappearing or going...

All I know is that he plans on running it the same weekend and I think the venue is within 20 miles of the Kempton Center one.   I'm doing Kempton (the one from last year), simply for the fact that it has a one year advantage now over the PA Pepper Jam.   Last year, I did well at Kempton and was...

That was Eric the Actor who just passed.

 

Extremely satisified with Shopify.

SCOVIE AIN'T SCOVIE?!?!?!?!?!?!?!     the hell you say!   You articulate your thoughts very well!  I feel when I try and offer something up on the table, it is a convoluted jumble of streaming thought as I hear it in my head. And i feel it comes out that way in some of my posts....  :cheers:

  I thought I had a good mind for business (well, I still do), but I am constantly blown away by the thorough, well thought out, crafted and smart advice responses/advice that LD shares. Kudos to you.  Always Be Learning!   I agree with virtually everything in this reply. I think Gemini Crow and...

  word to your mother!   #current

LD, Exactly...   Just recently, I went back and looked at the first versions of my labels that I thought were the 'bomb diggity', and now look at and laugh..... Always learning, observing, absorbing info....   I am in the process of significantly tweaking my labels for the next run I am gonna do...

not to be devil's advocate at all, and this has been said by other's in previous threads...   everyone is just expressing opinions..being that we are all in the 'spicy' family, i think these opinions should be taken at more than just personal feelings. these people know what they are talking...

From what I have read,    1 tbsp. of ground up pepper of your choice for every 1/4 cup of salt, is a fine percentage to make your product on.

  You have good points that I didn't really consider. It is almost like the guy David went out of his way to get his story out there first to almost create the 'truth' when theres always another side to the story. Also, regardless...people in the area are know familiar with the name, Kempton...

  cool cool.   can i ask how you made your decision? no worries about a competing fest the same weekend in the same neck of the woods? that's my mountain.

  Which one... the new one, PA Pepper Jam, ran by the guy David who walked around at Bowers (with the air tank), or the Kempton one which we did last year?

Adam, the two Michelle's & the entire organization are tops!

So, in 2014 I vended at a first year event, the Kempton Pepper Jam in PA. Overall, for a first year fest, I was satisfied. Decent crowd. Good staff. Decent location. I knew I would want to vend again in the second year as it could only get bigger and better.   Around September, word came to...