@The Hot Pepper or maybe I'll write a proper review. Haven't really done that since I stopped doing YouTube stuff with HeatAddicts.
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salsalady
eXtreme Business
woohoo! Nice surprise from my friend Jerret at Pepper Sprout Farm. Spicy Pasta. Can't wait to try that. THANK YOU!
I did a chip test of the sauces, the Tabasco is responsible for the splatter pattern. Jerrets note is spot on, they are Hellaciosly flavorful.
I went with the blueberry ghost on the scrambled egg and cheese and bacon and pepperoni dinner.
Posting on the phoane....will try to fix orientation....
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Looks like you had to heel-of-palm-tap the bottom of one like a bottle of ketchup judging by the splatter all the way over to your electrical schematic 
WarrantMan
eXtreme
sobelri,
In my opinion and whatever weight you may give it, the Topa sauce is killer! Wish I had the recipe for my own commercial use.
He nails it with this one. Great heat, great flavor. You will figure it out.... I made some wings with Topa and some butter, hard to say I've had better...and I've had a lord's plenty. Use it as you see fit, but I would encourage the "buffalo wing" treatment.
salsalady
eXtreme Business
Yep, that was the tabasco splat. Tap on the bottle...exactly as described... Collateral damage on the sketch.Looks like you had to heel-of-palm-tap the bottom of one like a bottle of ketchup judging by the splatter all the way over to your electrical schematic
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You need to post what you do with that pasta.
I was thinking cajun pasta salad with some mayo/dijon mix, celery, old bay.
salsalady
eXtreme Business
I could do my classic pasta salad with dressing, onion, black olive, red onion, garlic....celery or carrot as is available...
Or with cajun seasoning, dijon or stoneground,...
And definitely thinking some cooked hot pasta dish.
Throw all considerations to the wind until the new years resolutions and make a spicy creamy andouille pasta dish!
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Yup! And yes I know old bay is not cajun, just had it in mind... looks like that pasta already has some good seasoning in it.
That pasta is very well seasoned. So much so that it will turn the water a dark color. Most people just add a protein. Think jambalaya with pasta. Typically something like an andouille or some sort of Cajun smoked sausage is ideal. Although it can also be used as an excellent base for a pasta salad. Definitely post what you use it for.
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That's what I was waiting for 
I make killer cajun potato salad. Only had old bay in mind from your yankee sauce. Enjoy!
You know darn well that this a Tony's house lol. Had to razz you a little. I've actually wondered about the sauce and quite happy to have received it. I do like the seasoning for potato salad.I make killer cajun potato salad. Only had old bay in mind from your yankee sauce. Enjoy!
Crazy Monkey
eXtreme Business
HOW COULD HE NOT?
