Who lied to me?! :( Scoville not making any sense!
- Thread starter Hotsaucer
- Start date
sirex said:
Beet juice will turn brown when heat is applied during bottling.
Also oxidizes from light, while sitting in the bottle on the shelf.
So not beet juice.
Based on its retail price,
cost of all ingredients needs to be around
5 to 8 cents per ounce at most.
Bottle, label, cap and cardboard case
actually cost more than the product itself.
Also, this item was last manufactured in 2016
according to the information in the database I have access to.
With an average of 2 year expiration time for sauces,
what our Swedish friend has,
is probably past its prime
and expiration date.
HungryJack said:
Beet juice will turn brown when heat is applied during bottling.
Also oxidizes from light, while sitting in the bottle on the shelf.
So not beet juice.
Based on its retail price,
cost of all ingredients needs to be around
5 to 8 cents per ounce at most.
Bottle, label, cap and cardboard case
actually cost more than the product itself.
Also, this item was last manufactured in 2016
according to the information in the database I have access to.
With an average of 2 year expiration time for sauces,
what our Swedish friend has,
is probably past its prime
and expiration date.
Seems you're at fault again! Third time and you're out.
Anyway lol I guess I t's the freakin salt. 19 grams per 100ml. Insane.
This is a bit off - topic but how high of a percentage of peppers does Lousianna Original have do you guys think? I tried emailing them but they won't budge.
HungryJack said:
Beet juice will turn brown when heat is applied during bottling.
Also oxidizes from light, while sitting in the bottle on the shelf.
So not beet juice.
Based on its retail price,
cost of all ingredients needs to be around
5 to 8 cents per ounce at most.
Bottle, label, cap and cardboard case
actually cost more than the product itself.
Also, this item was last manufactured in 2016
according to the information in the database I have access to.
With an average of 2 year expiration time for sauces,
what our Swedish friend has,
is probably past its prime
and expiration date.
So you dont know what makes it red then? This thread sucks
Walchit said:
I know,
but the OP has claimed I am wrong
for a third time,
so I am out according to him.
You lose out on the information I guess.
Ask the OP
he seems to know so very much.
figures
The Hot Pepper said:
figures
Zero respect = Zero information
Ask the all knowing OP
Have a great night,
thank you.
Go make me a pancake
This reminds me of the old MacDonald's 100% beef conspiracy. Lol
https://www.snopes.com/fact-check/mcdonalds-100-beef/
Much easier and cheaper to buy whatever bulk jalapeno puree you can find and then add cap powder or resin to the shu you want.
https://www.snopes.com/fact-check/mcdonalds-100-beef/
Much easier and cheaper to buy whatever bulk jalapeno puree you can find and then add cap powder or resin to the shu you want.
we all know salt is the hottest spice there is 
: , i mean they use it to melt ice and snow on the roads even 
: , i mean they use it to melt ice and snow on the roads even sirex said:
The Hot Pepper said:
Walchit said:
While I didn't explain how they turned that sauce RED.
I did demonstrate how to make you RED
with anger.
Have a wonderful winter,
you are awesome!
and with this response you admit to being a forum troll and you just shot your load. i hope you thoroughly enjoyed it.HungryJack said:
While I didn't explain how they turned that sauce RED.
I did demonstrate how to make you RED
with anger.
Have a wonderful winter,
you are awesome!