Cindy und Eddie Darce von Centerville, Louisiana, gesendet zwei ihrer Unterschrift Produkte benannten „Cuddin Eddies“ den Grill-Soße-und „Cuddin Eddies“ Pfeffer-Geschmack (mild). Es gibt eine Geschichte, die zum NamensCuddin des Eddies gehört und Sie können die gesamte Schaufel an erhalten www.cuddineddies.com
Beide Produkte sind, zu sehr gutem gut, und wir beginnen mit des „Cuddin Eddies“ Grill-der Soße.
Bestandteile: Zwiebeln, Ketschup, Sellerie, grüner Pfeffer, grüne Zwiebeln, Petersilie, Knoblauch, Tomaten, Senf, heiße Soße, Salz, Pfeffer, Zucker.
Ich möchte anlaufen, indem ich sage, daß ich dieses Produkt mag. Beachten Sie, daß ich Produkt anstelle von der Barbecue-Soße sagte. Ich kann nicht dieses einfach nennen eine Barbecue-Soße. Ich kann es nennen einen Chow-Chow, einen Geschmack oder ein salsa, aber der beste Name für ihn würde ein Grillgeschmack sein. Es ist gerade nicht eine Soße. Das bildet es Schlechtes nicht tatsächlich es ist wirklich sehr geschmackvoll. Die übereinstimmung ist die eines starken Geschmacks, chunky der Isolationsschlauchsoße oder des Chow-Chows. Ich würde meine Marketing-Absicht betrachten und das Produkt umbenennen, also versteht der Verbraucher, was sie kaufen.
Ich versuchte, es zu verbreiten mag eine Soße und das beste, daß ich tun könnte, ist spoon es, wo ich es gehen wünschte. You’ll see that picture shortly. That is really the only negative thing to say about this product. The taste is awesome. The trilogy of onions, bell peppers and celery marry very well with the tomato and garlic. It is very sweet, even though sugar is listed last on the ingredient list. I got no hint of any heat, which is how it is intended. I started the taste test with a spoon full and ate 1/2 the jar before I began cooking. Instead of a point scale, I would rather just say that every person reading this should buy a jar. Definitely a compliment to burgers, beans, meatloaf’s, etc. Understand what you are getting and just enjoy! I will tie this sauce [relish] together at the end of this review, once we look at “Cuddin Eddie’s” Pepper Relish (mild).
Ingredients: Peppers (jalapeno, bell, Serrano, pablano, Anaheim), carrots, garlic, vinegar, calcium chloride.
This is the best relish that I have consumed to date, and folks, I’m fairly old:) All of the vegetables are crisp tender and maintain each unique vegetable flavor. The vinegar is very mild and I felt like I was eating freshly diced vegetables and peppers straight out of the garden. Throw your mass produced relishes that have been sitting in your fridge out and buy a jar of Cuddin Eddie’s Pepper Relish (mild). Deviled eggs would be awesome. I bet it is safe to say that no one and I mean no one, eats a full 16 ounce jar of any type relish at one sitting. I did! Did I mention that the Darce’s also sent me a jar of Pepper Relish (medium), which lists habanero peppers as the number 1 ingredient? Stay tuned for that review at a later date. No point scale here either, just go buy a jar.
Now to tie the bar-b-q sauce and relish together, we’ll have grilled pork chops with a spoon full of Cuddin Eddie’s Bar-B-Q sauce [Relish] and baked beans with Cuddin Eddie’s Pepper Relish. Mac and cheese is our starch.
Simple grilled pork chops seasoned with garlic powder and seasoned salt.
Simple bake beans laced with the Pepper relish, warmed on the stove.
All said and done, Cuddin Eddie’s made dinner special and complimented the chops and kicked up the beans.
Overall Cuddin Eddie’s have good products. The labels are good, straight forward and catchy. Maybe a re-name on the sauce [relish] but otherwise, Kudos to Cindy and Eddie Darce.
Cuddin Eddie’s
PO Box 602
Centerville, LA 70522-3507
www.cuddineddies.com
Popularity: 11% [?]
» Hot and Spicy Tangy Pepper Relish by Sparky & Spike’s
» Quierras Mas Mexican Relish
» Quierras Mas Mexican Relish
» Original Cajun Chow-Chow by Mossy Bayou Foods
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Kraft Dinner? Steve. Shaking my head. Remind me to post a decent Mac ‘N Cheese recipe.
I have to agree with you. From the looks of it, the sauce does scream relish or salsa at me too, not a sauce, looks a yummy relish though.
That said, they both look good, and I like the ingredients list. Very straightforward and no nonsense. Some people out there might be put off by “Calcium chloride” but it’s really just a gypsum chalk. It’s inert and keeps the veggies crisp and imparts a mild salty taste without cranking up the salt content.
One important comment should Cindy and Eddie Darce have a look see at these: Using the word “hot sauce” without listing the ingredients of the “hot sauce” they used, is going to get them on the receiving end of an “unlisted ingredients” FDA recall (depending of course on whether they are subject to market/label restrictions, that is). They might want to have a chat with their label attorney to check that, before it happens, rather than later.
Comment fired by Tina Brooks — April 27, 2009- 4:01 pm
Tina,
We are aware of the label issue…We have been given the okay by Louisiana DHH to use these labels until we run out, and changes WILL be added. They were very understanding and very good to work with. New labels will be coming soon.
We would like to thank Mr. Steve Burnham and The Hot Zone for the kind review of our products. We do use “FRESH” ingredients that is why it tastes like it was just picked out of the garden. Tina, you are so spot on about the calcium chloride, that is why we used it. Dr. Paul Wilson of LSU gave us that idea.
God Bless,
Cuddin Eddie
Comment fired by Eddie Darce — April 27, 2009- 8:33 pm
“true” Cajun style BBQ sauce and that is the way “true” Cajun BBQ sauces are made and we use a small mop to spread the sauce on!!!
Very good taste, we use it on just about every grilled item on the pit! Taste best on the chops…mmmmmmmm!!! need more Cuddin Eddie
Comment fired by Nicole Dinger — April 28, 2009- 2:17 pm
LOL yep that is how most S. LA sauces are made,
kinda chunky, we want to see our veggie’s in
the sauce!
Comment fired by Butch Taylor — April 30, 2009- 9:40 pm