Features

[thehotpepper.com]

Anything you guys want added to the site?

Ask away!

[Tina Brooks]

Can you add a sampling station? ;)

T.

[thehotpepper.com]

If you don't mind licking the screen, sure :P

[terrabyte]

I keep getting shocked! :shock:

[Tina Brooks]

LOL!

[jgeoff]

Anything you guys want added to the site? Ask away!

Hi there,

I know I'm new, but had a suggestion. Perhaps the "Discuss hot peppers, from cultivating, to roasting, to eating" forum is too general? Think about a separate forum for Pepper Growing as right now that's where'd I'd spend most of my time as I'm new to it. Then after they ripen, I'd be happy to be reading some Preparation/Preservation or Cooking forum... 8)

Just an idea...

Thanks,

JG

[sweatnspice]

Something I've come across lately: When replying to a post, the authors message is below this little post a reply box, which is great, but it's really hard to read, since the font in those posts for some reason is black. I have to highlight the posts in order to read what I'm responding to. Anyone else notice this?

[staffing]

Can you add a sampling station? ;)

T.

Sounds great. My wife swears I have burned off my taste buds....might as well start working on my virtual ones as well

:P

[DEFCON Creator]

How about an area where people can list the groups, associations, clubs, etc. that they belong to or know of, complete with website addresses where they can contact them? People relatively new to the world of the chili may find there are clubs and groups very close to them. I think it's a great way to spread the world of the chili to all four corners of the pod.

[staffing]

Anything you guys want added to the site? Ask away!

Hi there,

I know I'm new, but had a suggestion. Perhaps the "Discuss hot peppers, from cultivating, to roasting, to eating" forum is too general? Think about a separate forum for Pepper Growing as right now that's where'd I'd spend most of my time as I'm new to it. Then after they ripen, I'd be happy to be reading some Preparation/Preservation or Cooking forum... 8)

Just an idea...

As a new, but not so new grower, a word of advice: start thinking about how you want to preserve your peppers now, before you have a basket full. I've had to throw away (cardinal sin) peppers when I had too many to cook up right away. I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

[Tina Brooks]

Anything you guys want added to the site? Ask away!

I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

Just curious... When you smoke them, do you use a pipe or rolling papers? ;)

T

[LinNJoe]

Anything you guys want added to the site? Ask away!

I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

Just curious... When you smoke them, do you use a pipe or rolling papers? ;)

T

What...a habanero bong? That's a mixture of cultures that frightens me....

- J

[staffing]

Anything you guys want added to the site? Ask away!

I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

Just curious... When you smoke them, do you use a pipe or rolling papers? ;)

T

LOL!!!

Unfortunately, those days are behind me. Now I just use the smoker out back.

I have bad lungs now, so I have to settle for eating peppers now. :wink:

What...a habanero bong? That's a mixture of cultures that frightens me....

- J

[Tina Brooks]

Anything you guys want added to the site? Ask away!

I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

Just curious... When you smoke them, do you use a pipe or rolling papers? ;)

T

What...a habanero bong? That's a mixture of cultures that frightens me....

- J

Well, you know what they say about us Canadians... We'll smoke anything, no matter what the CIA has to say!

T

[staffing]

Anything you guys want added to the site? Ask away!

I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

Just curious... When you smoke them, do you use a pipe or rolling papers? ;)

T

What...a habanero bong? That's a mixture of cultures that frightens me....

- J

Well, you know what they say about us Canadians... We'll smoke anything, no matter what the CIA has to say!

T

Funny you should say that. I was up in Digby, N.S. last summer (my father in law has a place on the Bay in Whale Cove)

When in Halifax, they thought I was crazy for asking if they had any hot sauce to put on my scallops. I thought they were going to run me out of town. When I go back up next summer, I'll be sure to pack my own....and hope I can get it through airport security.

[Tina Brooks]

Anything you guys want added to the site? Ask away!

I've already dehydrated one batch of jalapenos, and this weekend I'll probably smoke a bunch.

Thanks,

JG

Just curious... When you smoke them, do you use a pipe or rolling papers? ;)

T

What...a habanero bong? That's a mixture of cultures that frightens me....

- J

Well, you know what they say about us Canadians... We'll smoke anything, no matter what the CIA has to say!

T

Funny you should say that. I was up in Digby, N.S. last summer (my father in law has a place on the Bay in Whale Cove)

When in Halifax, they thought I was crazy for asking if they had any hot sauce to put on my scallops. I thought they were going to run me out of town. When I go back up next summer, I'll be sure to pack my own....and hope I can get it through airport security.

lol, funny you should say that, Peppermaster is in the process of taking Halifax by storm. We just spent a fabulously profitable weekend there at the Show of Hands...

They may not know hot sauce in Digby, but that's only a matter of time.

If you time your visit with the NSDCC Summer Craft Show (Show of Hands), you'll have the ability to get our sauces while in Halifax.

Otherwise, we're working on setting up a few stores to carry our product, one in Lunenburg, but we're not too proud to contact a store in Digby, if you know of one. ;)

By the way, Big Fire is exceptional on scallops and, if you can handle the heat... using our Goat Pepper (Hurricane Mash) to marinate thinly sliced scallops will create a most delectable ceviche within 24 hours; Bahamian sushi!

T.

[staffing]

Thanks for the info, Tina. As I said, when I was last there (last summer) they all this restraunt had was tabasco, and just a little at that. When I used all of that on my scallops and asked for more for my fries, the waitress was shocked. She said that was all they had in the whole restraunt. Fortunately, the chef overheard and pulled out a bottle he was holding back.

I'm glad to hear the heatwave is extending to N.S. I'll check it out next summer when I am up there.

[Tina Brooks]

Thanks for the info, Tina. As I said, when I was last there (last summer) they all this restraunt had was tabasco, and just a little at that. When I used all of that on my scallops and asked for more for my fries, the waitress was shocked. She said that was all they had in the whole restraunt. Fortunately, the chef overheard and pulled out a bottle he was holding back.

I'm glad to hear the heatwave is extending to N.S. I'll check it out next summer when I am up there.

OH that Tabasco thing, that's just a dying trend.

McIlhenny owns 26% of the market in Canada, mostly because people up here don't yet know from hot sauce.

We've got similar difficulties with tequila, but even that is changing. Mostly because of people like me. :D

T.

[LinNJoe]

OH that Tabasco thing, that's just a dying trend.

McIlhenny owns 26% of the market in Canada, mostly because people up here don't yet know from hot sauce.

We've got similar difficulties with tequila, but even that is changing. Mostly because of people like me. :D


T,

If Tabasco is a dying trend in Canada, then please be one that helps put it out of its (and our) misery. Too many other great sauces out there without wasting time on pepper-infused vinegar juice.

Difficulties with tequila?? There should be no difficulty...unless you can't get the ones you want. :twisted: If you ever happen to swing thru central OH, please stop by and share a few glasses of ones in our collection. At last count, we have no less than 9 different varieties and styles in the house for sipping. Currently working our way thru bottles of Casa Noble reposado and anejo, of which both are positively outstanding.

- J

[staffing]

OH that Tabasco thing, that's just a dying trend.

McIlhenny owns 26% of the market in Canada, mostly because people up here don't yet know from hot sauce.

We've got similar difficulties with tequila, but even that is changing. Mostly because of people like me. :D


T,

If Tabasco is a dying trend in Canada, then please be one that helps put it out of its (and our) misery. Too many other great sauces out there without wasting time on pepper-infused vinegar juice.

Difficulties with tequila?? There should be no difficulty...unless you can't get the ones you want. :twisted: If you ever happen to swing thru central OH, please stop by and share a few glasses of ones in our collection. At last count, we have no less than 9 different varieties and styles in the house for sipping. Currently working our way thru bottles of Casa Noble reposado and anejo, of which both are positively outstanding.

- J

I agree with you on the Tabasco thing....except I do kind of like their Habanero sauce. Not bad. If I'm in a restraunt, and Tabasco is all they have (and I'm not packing heat), I will use it.

Easy on the Tabasco name, though. They were visionaries in their day.

BTW, Anejo is awesome.

[Tina Brooks]

OH that Tabasco thing, that's just a dying trend.

McIlhenny owns 26% of the market in Canada, mostly because people up here don't yet know from hot sauce.

We've got similar difficulties with tequila, but even that is changing. Mostly because of people like me. :D


T,

If Tabasco is a dying trend in Canada, then please be one that helps put it out of its (and our) misery. Too many other great sauces out there without wasting time on pepper-infused vinegar juice.

Difficulties with tequila?? There should be no difficulty...unless you can't get the ones you want. :twisted: If you ever happen to swing thru central OH, please stop by and share a few glasses of ones in our collection. At last count, we have no less than 9 different varieties and styles in the house for sipping. Currently working our way thru bottles of Casa Noble reposado and anejo, of which both are positively outstanding.

- J

For tequila around here, we get a choice of Sauza, (pulque), Bang Bang, (pulque) and Jose (mixto). Fortunately, our local liquor store just brought us in a blue agave (4 years of asking) and it's not bad... Unfortunately, I can't remember its name right now. But if I could get a half decent reposado, I'd be laughing.

and Joe, you can be very assured that if and when we hit Ohio, we'll be there with bells on.

As for Tabasco... I'd rather have air than sprinkle vinegar on my food, that stuff should be relegated to being used on french fries.

As for visionaries, well, yeah, 200 years ago. But then so was Ben Franklin and he's been long dead too. ;)

T.

[DEFCON Creator]

But good 'ol Ben Franklin was more than just a visionary. For a person to say "Beer is proof that God loves us and wants us happy", well, it just brings tears to my eyes. 8)

[Tina Brooks]

But good 'ol Ben Franklin was more than just a visionary. For a person to say "Beer is proof that God loves us and wants us happy", well, it just brings tears to my eyes. 8)

Did ol' Ben really say that? That explains flying the kite in a rainstorm. lmao

T.

[staffing]

You have to take Tabasco for what it is: a no-frills hot sauce for the budget-minded. Compared to Texas Pete, and other grocery stores brands, it is what it is. By the way, it is good on fries.

I still like the habanero sauce they have (compared to the original). It actually has a little heat (key phrase: a little). They were the grandfather of the hot sauce though, and as such, paved the way to a degree. I like tabasco peppers. they are tasty. I am not a big vinegar fan, but it is hard to find sauces with no vinegar in them.

I stand by my statement: if I'm on the road, and wander into a restraunt, and all they have is tabasco, to me, its better than nothing. 'Nuff said. Is it in my fridge or on my table? No...except for the habanero sauce they put out, which actually goes great in chilli.

I anxiously await this goat pepper mash you are pushing, Tina. I ordered some today to give it a whirl.

[Tina Brooks]

You have to take Tabasco for what it is: a no-frills hot sauce for the budget-minded. Compared to Texas Pete, and other grocery stores brands, it is what it is. By the way, it is good on fries.

I still like the habanero sauce they have (compared to the original). It actually has a little heat (key phrase: a little). They were the grandfather of the hot sauce though, and as such, paved the way to a degree. I like tabasco peppers. they are tasty. I am not a big vinegar fan, but it is hard to find sauces with no vinegar in them.

I stand by my statement: if I'm on the road, and wander into a restraunt, and all they have is tabasco, to me, its better than nothing. 'Nuff said. Is it in my fridge or on my table? No...except for the habanero sauce they put out, which actually goes great in chilli.

I anxiously await this goat pepper mash you are pushing, Tina. I ordered some today to give it a whirl.

Granted, there is some credit due to Tabasco for opening up the market. That said... I doubt they created the market, I think they simply marketed themselves well. And fwiw, for nearly 200 years, I doubt they had ANY competition. That makes a pretty easy market to own 26% of.

You're going to love the Goat Pepper, although now I wish you'd said what you said about Tabasco before I dropped the package off at GMX, because I'd have talked you into a bottle of Big Fire. That's the table topper, which, if I have my way, will start to whittle away at that 26% Tabasco share. I keep a bottle in my glove box for restaurants who think I'd "settle" for a bottle of vinegar instead of hot sauce.

We chili heads are the ones ordering the hot sauce to the table in the restaurant, we shouldn't have to settle for vinegar that smells like peppers. Given the choice between something with heat and Tabasco, what self-respecting chilihead would take Tabasco? That's why they've had to expand their market line. Their market share has been dwindling to the likes of Franks, Louisiana and Dave's.

As a hot sauce maker, I've got all the respect in the world for Tabasco and McIlhenny, but as a chilihead... Well, let me put it this way: How does one do a raspberry on the internet??? :lol:

T.

[staffing]

You have to take Tabasco for what it is: a no-frills hot sauce for the budget-minded. Compared to Texas Pete, and other grocery stores brands, it is what it is. By the way, it is good on fries.

I still like the habanero sauce they have (compared to the original). It actually has a little heat (key phrase: a little). They were the grandfather of the hot sauce though, and as such, paved the way to a degree. I like tabasco peppers. they are tasty. I am not a big vinegar fan, but it is hard to find sauces with no vinegar in them.

I stand by my statement: if I'm on the road, and wander into a restraunt, and all they have is tabasco, to me, its better than nothing. 'Nuff said. Is it in my fridge or on my table? No...except for the habanero sauce they put out, which actually goes great in chilli.

I anxiously await this goat pepper mash you are pushing, Tina. I ordered some today to give it a whirl.

Granted, there is some credit due to Tabasco for opening up the market. That said... I doubt they created the market, I think they simply marketed themselves well. And fwiw, for nearly 200 years, I doubt they had ANY competition. That makes a pretty easy market to own 26% of.

You're going to love the Goat Pepper, although now I wish you'd said what you said about Tabasco before I dropped the package off at GMX, because I'd have talked you into a bottle of Big Fire. That's the table topper, which, if I have my way, will start to whittle away at that 26% Tabasco share. I keep a bottle in my glove box for restaurants who think I'd "settle" for a bottle of vinegar instead of hot sauce.

We chili heads are the ones ordering the hot sauce to the table in the restaurant, we shouldn't have to settle for vinegar that smells like peppers. Given the choice between something with heat and Tabasco, what self-respecting chilihead would take Tabasco? That's why they've had to expand their market line. Their market share has been dwindling to the likes of Franks, Louisiana and Dave's.

As a hot sauce maker, I've got all the respect in the world for Tabasco and McIlhenny, but as a chilihead... Well, let me put it this way: How does one do a raspberry on the internet??? :lol:

T.

I agree with you, Tina. I think my intentions are being misunderstood. The only Tabasco product I actually use anymore is their habanero sauce, and that only when I eat chilli (for some reason, it is a great taste combo with chilli and fritos).

Day to day, I use a wide variety of sauces, none of which are generic. Most true chili heads are such because they have broken the Tabasco barrier into the bold realm of micro-manufactured sauces, and the world is a better place because of it. Judging by global trends toward hotter foods, I would be willing to bet that Tabasco's stranglehold on the market is easing a bit.

Here locally, we have Big S Farms, who makes a few varieties (albeit they are a bit watered down for my taste) habanero sauces from locally grown peppers. More and more restraunts around here have bottles of TN Lightning or TN Thunder on their tables now.

I appreciate what people like you do, and I will continue to buy sauces from sources other than the grocery store. You notice i bought 2 of the same sauce from you. While I collect sauces, I also like to eat them. If your goat pepper mash is as good as you say, You'll be seeing a lot of me.

Josh

[Tina Brooks]

Josh, suffice it to say, you and I are going to be long time friends. :)

T.