Ser um fabricante do alimento é negócio sério estes dias. Sobre o ano passado nós tivemos que tratar das recordações do alimento que fariam seu cabelo ondular. Especialmente para nós tolos pobres no negócio quente do Sauce.
Nós tivemos tomates recordados. Nós tivemos pimentas do jalapeno recordadas. Nós tivemos pimentas do serrano recordadas. Nós tivemos amendoins recordados. Nós tivemos produtos usando o sauce de Worcestershire recordado. Isso não inclui as recordações que não efetuam diretamente a indústria quente do sauce; melamine na fórmula do bebê, em carnes tainted do sanduíche, etc. A peça scary de estar neste negócio não é necessariamente que nós pudemos terminar acima no fim de recepção de uma recordação, mas rather que como o tempo vai sobre e seguir e accountability se tornam mais prevalent, mais recordações para artigos que nós acreditamos o cofre por anos vontade ocorra.
Popularidade: 1% [?]
Qualquer um que é motto da companhia é “coma como um freak” está indo começar nossa atenção, e neste caso nós estamos certamente contentes isso Companhia do calor de Cajun deixe esta revisão acontecer. Sempre desde meus dias heady da juventude em Universidade de Tulane (onde meu fígado começou seu “seasoning”), eu tive um ponto macio para o alimento nao justo de Cajun mas a toda a sorte do Louisiana-estilo ou Louisiana-baseei produtos quentes do sauce. So, even though the products are manufactured in Virginia (according to the containers), I’ll at least give them the credit of the doubt until they prove otherwise.
This is a 2-for-1 review, as I will be reviewing the Cajun Heat Liquid Napalm and the Cajun Heat Voodoo Ash. The Liquid Napalm sauce was a 1st place winner in the 2009 Scovie Awards for Hot Sauce - Unique and 2nd place for Hot Sauce - Louisiana-Style. The Voodoo Ash was a 1st place winner in the Cook-it-up Meat Required - Dry Seasoning category at the 2009 Scovie Awards as well. So, these products both have a winning pedigree in terms of critical acclaim thus far. Does this translate to love from the blogs? Well, you can see reviews of these products at:
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Popularity: 1% [?]
For someone who has been seared more than once by the heat of the bhut jolokia pepper, this sorta story from the Yumsugar blog both fascinates and horrifies me:
Woman Breaks World Record For Eating World’s Hottest Chiles
Mon, 04/13/2009 - 3:00pm by YumSugar
For some spice lovers, jalapeno-laden hamburgers just won’t do. Take Anandita Dutta Tamuly, a 26-year-old woman from Assam, India, who set a Guinness world record last week when she consumed 51 of the world’s hottest chile peppers in only two minutes. She also rubbed 24 of the same chile peppers in her eyes over the span of one minute.
Popularity: 2% [?]
We love seeing new hot and spicy food blogs, since it helps the community as a whole by giving everyone an outlet for whatever viewpoint on the Internet you want to follow. So, here’s the scoop…
HotSauce.com is an online retailer of hot sauces that has been around for quite some time. Rather than create a traditional written blog, they opted to make a video blog where you can see a guy named Gabriel try various hot sauces and give his opinion about them. There’s not a huge number of them yet, but the few they have are worth watching if only for entertainment value. Check out:
Nice site which we hope doesn’t wither and just fade away.
Popularity: 3% [?]
For those of you who don’t know the products of E.Z. Earl of Branding Iron Foods…well, you should. We have often lamented the sad state of spicy BBQ sauces in this country, and how hard it is for most manufacturers to make them all-natural, not-too-sweet, and spicy enough for the average chilehead. Well, EZ Earl’s products are all that and a bag of chips. If you don’t believe us, check out our reviews of his Blazin-Hot Stuff and Smokin-Hot Stuff that we did some time ago. He’s out promoting his products in the Dallas/Ft. Worth area, so here’s the info from his son Mark:
EZ Earl will be traveling to the Dallas/Ft. Worth area for several Market Street grocery and “Meet the Maker” appearances. The following are the times, dates and addresses for each store:
04/23/09 - 10am and 5pm, 5605 Colleyville Blvd. - Colleyville, TX
04/24/09 - 10am and 5pm, 700 N. Denton Tap Rd. - Coppell, TX
04/25/09 - 10am and 5pm, 6100 West Eldorado Parkway - McKinney, TX
04/26/09 - 1pm and 6pm, 985 West Bethany Drive - Allen, TX
EZ is looking forward to meeting any of you local chili-heads that will be able to drop in say hello and get a taste of his Spicy, Smoking and Blazing Hot Sauce. Thank you and we look forward to seeing everyone that can make it in.
Popularity: 3% [?]
As reported previously, the Ol’ Man Stillmanz Fiery Wing Challenge is now a historical fact. For those of you lucky enough to be close by in the OZ to witness or take part in it, we salute you. Hopefully, this sort of event will become a more regular type of event down under. Here’s a few words from Mick Stillman, the event organizer:
Well it’s done! The night came and passed and what a success. Now remembering it was a Tuesday and the weather was rubbish and rainy, but this massive great crowd still came out to see something they had never seen before. The Boys in the comp were nervous before the event but probably not as much as myself and Crazy Craig Holder, our mad and very very hilarious MC.
In a nutshell we had a crowd of over 200 come out to watch Michael Henderson take the first official Fiery Wing Challenge from a his arch Rival Tony “the Mouse” Mcgee, in 3rd place Shane Harris and a very honourable 4th was Jake Peirson.
I can’t tell you how relieved and happy I am that the night and the event were a success and Yess we will definately be having another Fiery Wing Challenge. I already have 67 people who have put there name down for the next event.. the people love it..soI say give them what they want.
here is a heap of piccys from the night.
We were also lucky enough to have the night filmed so once we cut it to shape we will have some vid footage. If you were lucky enough tobe there you no what I mean if you weren’t wait for the vid its worth it.
Popularity: 4% [?]
Then, life happened and sapped my will to write. Two months worth of intense residency at the Ohio State University Medical Center about worked me into the ground, and my hot sauce consumption withered since I didn’t usually have my usual cache of hot sauce with me every day. Well, that experience is now behind me and I could get back to this yummy sauce.
I have to say something about the label. It’s definitely different. It’s sort of Edvard Munch’s “The Scream” meets high school art project. I had more people ask about this sauce based on the outside label, but I didn’t know if it was because they wanted to try it…or just know what it was. The sauce itself is kinda thick and chunky, almost spreadable.
Ingredients: Roasted red bell pepper, jalapeno mash (jalapeno peppers, vinegar, salt), habanero peppers, water, garlic, vinegar, sugar, salt, xanthan gum, curry powder.
The mix of Roasted Red Bell Peppers, Jalapeno Peppers, Habanero Peppers and Curry Powder will have you swearing off the typical vinegar junk sauces that are forced on innocent patrons at most restaurants. The All Natural, balanced flavors and subtle, earthy undertones of this sauce will enhance virtually any meal. Down with junk sauces…demand that your favorite eating establishments CHOK’ON DIS!
Taste: Such a study in flavor with this sauce! I would have been willing to swear on a Bible that this hot sauce was made with tomatoes, but there’s such a base sweetness to this sauce that is reminiscent of catsup. That’s where that comparison ends, though, because there’s a great melange of jalapeno and habanero with the habanero tasting a bit more dominant. I didn’t catch too much of the curry, but the garlic adds a nice earthiness to the sauce’s finish. The heat is formidable and I’d call it a 8/10 for heat despite the jalapeno that you would think would tone it down. Anytime you see seeds in the sauce, like this one, you should some idea that it’s hotter than average.
For uses, the thickness of the sauce makes it a good condiment that doesn’t end up in a puddle on your plate. I spread it thin over my lunch sandwiches, baked chile lime tilapia, and even used it straight up a dip for chicken fingers. It works well with soups and stews, and adds both flavor and heat to anything from gumbo to chili to veggie soup.
Overall recommendation: Despite its potent heat, this is a hot sauce with great utility. Judging by the fact that my bottle is completely empty, I can testify to its spicy goodness. This sauce has a lot going for it. It’s all-natural (a huge plus), tongue-stunningly hot, and enough flavor to use with a variety of foods. I would definitely buy this sauce if it was available locally, so try it and see what you think. Enjoy!
Popularity: 5% [?]
We’re always looking to broaden the scope of the products we review for this blog, and this Rosetti’s Crushed Hot Peppers certainly fit the bill. We must preface this review with the fact that we’ve tried a fair number of spicy cooking oils, many of them infused oils. However, most of those have been infused with the essence of capsaicin just to make it hot. This is more of a traditional Italian olive oil, replete with a supply of chile peppers (seeds and all). An infused oil traditionally consists of a carrier oil that has been permeated (?infused?) with one or more herbs. The benefit to using an infused oil as opposed to a plain carrier oil is that the infused oil will contain the therapeutic properties of both the carrier oil and the herbs that were infused into the oil…in this case, chile peppers.
Ingredients: crushed red hot peppers, Italian olive oil, fresh garlic, and spices
Steve Rossetti, of the Rossetti’s company, asked us to try his product but didn’t give us any specific suggestions on how to use this oil. It’s a darn good thing that his website gave us some good suggestions instead:
Rossetti’s crushed hot peppers is an extremely versatile condiment that can be used in soups, sauces, sandwiches, bread, calzones, eggs, cheese, pizza, and pasta. It’s also great for mixing with cream cheese and egg salad for a one of a kind hors d’oeuvre spread… or simply dip some bread in it and enjoy with a glass of wine!
Popularity: 6% [?]
Quite simply, it’s tough to make teriyaki sauce too terribly spicy. Teriyaki is served in, and with, many Japanese dishes, but is known commonly as a soy sauce made sweet, often with honey or some other sugar plus ginger. For the “official” take on teriyaki, find your way to the Wikipedia definition HERE.
Not exactly a formula for spicy hot sauce goodness, huh?
Enter Tahiti Joe and his Tahitiaki Hot Sauce. In some ways, it resembles a majority of the Tahiti Joe hot sauces in that its base ingredients are the same. However, mixing in the right amount of soy sauce and other teriyaki ingredients to make it not be too saccharine was going to be the trick. Here’s the components and website description:
Ingredients: soy sauce, clam juice, vegetable juice (water, tomato, lemon juice, lemon oil, salt, ascorbic acid, malic acid, dehydrated parsley, carrots, bell pepper, celery), honey, red wine vinegar (contains sulfites), aged red peppers, brown sugar, parmesan cheese, fresh garlic in water, ginger, habaneros, jalapenos, onions, spices
While Tahiti’s Hot Sauces was hanging ten in Japan (actually, he was just surfing the net), he realized that he could take Japan’s famous Teriyaki sauce and make it Tahiti’s Hot Sauces style for all the chili-heads to crave and sweat for! That’s how Tahiti’s Hot Sauces invented “Tahitiaki!” Now, you can enjoy Tahitiaki the same way as Teriyaki, but with a unique flavor and heat that will tantalize your taste buds.
First impression and taste: Same TJ label and logo which I’ve commented on before, so I won’t rehash that again. We all care more about what’s inside the bottle first, right?
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Popularity: 7% [?]
We were surprised to read about the Sauce Crafters, who seemingly makes or bottles a large number of the hot sauces that many of us either use, collect, or purchase. This article from the online NBC2 News in Fort Myers, FL is just one of a couple that shine the media light on this company:
Rich in flavor not in price
FLORIDA: A businessman hopes to find a silver lining in our tough economy by appealing to both people’s taste-buds, and sense of humor.
It’s an idea that could leave you both smiling and teary-eyed.
Charlie Schandelmayer owns ‘Sauce Crafters’ — a small, Riviera Beach company that serves-up the heat worldwide in about 200 varieties and intensities.
Schandelmayer started with Bar-B-Q sauce sauce.
But for 20 years now, he’s been making, bottling and labeling hot sauce under a variety of catchy names like toxic waste, satan’s blood, colon cleanser and widow.
“Normally, the more severe the name, signifies the level of heat,” says Schandelmayer.
Popularity: 7% [?]