Hello All,
Greetings from Toronto, Ontario, Canada! What an excellent forum this is. I lost a fair bit of sleep last night lurking here, and I figure it's time to introduce myself.
My name's Ward and I work as a real estate agent in Toronto. I've been fairly obsessed with everything hot and spicy and delicious since I was young and spent some time in Jamaica. I started out making my own jerk sauce after being somewhat frustrated by what was available here in Toronto. Moved on to hot sauce and now that I've got my family and friends addicted, I spend at least one day a week cooking and bottling sauce, and just basically having fun sharing spicy deliciousness with others. I like fresh tasting sauces generally, not wild about overly salty, overly vinegary or extract sauces. I guess I look for a good balance of heat and flavour. I definitely have some stupidly hot sauces in my fridge, but they don't often make it to the table.
Anyways... blah blah blah. I look forward to continuing to lurk and learn here, and to maybe even subjecting some of the resident experts to some newb questions. Oh, and here's a pic of my sauce/beer fridge. It's a little dated, but what better way to introduce yourself to a bunch of chiliheads?
Cheers,
Ward
Greetings from Toronto, Ontario, Canada! What an excellent forum this is. I lost a fair bit of sleep last night lurking here, and I figure it's time to introduce myself.
My name's Ward and I work as a real estate agent in Toronto. I've been fairly obsessed with everything hot and spicy and delicious since I was young and spent some time in Jamaica. I started out making my own jerk sauce after being somewhat frustrated by what was available here in Toronto. Moved on to hot sauce and now that I've got my family and friends addicted, I spend at least one day a week cooking and bottling sauce, and just basically having fun sharing spicy deliciousness with others. I like fresh tasting sauces generally, not wild about overly salty, overly vinegary or extract sauces. I guess I look for a good balance of heat and flavour. I definitely have some stupidly hot sauces in my fridge, but they don't often make it to the table.
Anyways... blah blah blah. I look forward to continuing to lurk and learn here, and to maybe even subjecting some of the resident experts to some newb questions. Oh, and here's a pic of my sauce/beer fridge. It's a little dated, but what better way to introduce yourself to a bunch of chiliheads?
Cheers,
Ward
back. See you in 2013.
