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بئر نحن نعرف أوقات متينة, ومال مشدودة, غير أنّ سيجعل الذي هو خارجا إلى ال [21ست] سنويّة ناريّة أطعمة و [بّق] أبديت?

[أنس غين] البائعة قائمة ميلان إلى جانب مؤثّرة, غير أنّ يسأل أنا حول ال [بلوغّرس].

إن [فّس] يكون على ك? يتأكّد مسار, رجاء ويزور مقصورتنا #230 [زن] & [زك] عالم عسل مشهورة [ك.]? نحن سنتلقّى كثير [نو برودوكت] لعمليّة بيع بما في ذلك بناتنا من [سم] خطّ; [كفّينت] ملاح [سموكد], ينقع ملاح, عضويّة حرّة تجارة ينقع [كن سوغرس], مرق حارّة (بما أنّ يرى في شيلية فلفل مجلة).

متى هو يأتي إلى [كلّكتيبل] نحن نتلقّى ال "أنا حلم من حارّة مرق" زجاجات, محدودة طبعة شوط من 25 زجاجات (فقط 17 يبقى) يوقع ويعدّد, مع? فضة ونوع ذهب شمع على 35 [ير-ولد] جيم حزمة موجية زجاجة, [أس ولّ س] [وإكسأيشن] نا دون تمثيل [2وز] زجاجات, فضة على نوع ذهب? (فقط 30) ما من #, ما من تواقيع ([دوه] دون تمثيل).? نحن أيضا نتلقّى قليل من أخرى خدعات فوق كمنا.? أمل أن يرى [يا] كلّ هناك!

كيف حول الطّرازيّة زجاجات?? هذا سيكون الفرصة متأخّرة أن يلتقط فوق ال 4 إخوان [بروتو] علامة مميّزة.? ب هذا فصل صيف النظاميّة 4 [بروس] سيكون علامة مميّزة [إين فولّ] تأثير وواحدة أن ينظر خارجا لإرادة ال جدّا محدودة 4 [بروس] [موهوك] طبعة!

فتّشت? يصفّ أشياء كبيرة من بناتنا من [سم] مرق, بما أنّ نحن قريبا كنت سنطلق sonsofsamsauces.com, مرق, [سلسس], توابل, بهارات, هبات, مظهر., و [كلّكتيبلس]!? It will be an online store featuring the best of the best in the Chilehead world.

Travel safely my Chilehead brethren.

Take Care,

Sam

We had kept this on the down-low for quite a while, but we can now let the cat out of the bag….

We have made our debut as writers for Chile Pepper Magazine, and are featured in the March 2009 edition, which is their annual Hot Sauce edition. The article is entitled, “Love at First Spice,” and starts on page 60. It features an article penned by us, some recipes of ours that the chefs at Chile Pepper cooked up and photographed, as well as some information about the charitable projects that we have undertaken during the running of the Hot Zone Online.

We cannot emphasize enough what a wonderful job that Gretchen VanEsstelyn and Chile Pepper did with this article, and we thanks them for the opportunity to contribute to the magazine that we have been ardent subscribers of for over a decade now. We hope to have the opportunity to contribute more writing in the future as well.

Please find your way to your local bookstore, newsstand, or grocery store and pick up a copy of your very own today! Now’s as good a time as any to consider getting a subscription anyway, right?!

We are constantly fascinated by and interested in what chileheads outside the continental U.S.A. do to pursue their passions, so we kindly present some info from Mick Stillman of Ol’ Man Stillmanz sauce in sunny Australia (where’s it is the middle of summer now) who gives us his take on how the hot sauce world is shaping up in the land down under:

Well what a year it looks to be, in December we found out we took out The Hot Pepper award for best hot sauce with our Devils Tongue Jerk Sauce.

The Hot Pepper awards were a real surprise, what I think Americans don’t realize is how small and basically in its infancy, the Australian hot sauce and fiery foods market is. There are NO hot sauce competitions in Australia, and there are only 3 chilli festivals that I am aware of, all of which are hundred and hundreds of kilometres away from me in sunny and vaguely sub-tropical Brisbane. To say the true chilli head is limited by choice is an understatement.

So we have to go off-shore for recognition.

We entered the Hot Pepper awards for a bit of a laugh, 1 sauce in two categories. I was hoping to steal a place in the Fruit based category, as Habanero and tropical fruit is what we are all about. To our surprise we took out 1st in the fruit and 3rd in the jerk. What left me stunned was taking out the overall hot pepper award for hot sauce. And let me tell you since winning the award, my sales have doubled perhaps tripled in Australia and the overseas market. It’s bizarre, but I have actually had to reevaluate my whole business plan.

The first task to set our minds to in 2009 is setting up a small but efficient bottling plant in the back of our cafe, with the future potential to allow smaller sauce companies facilities to bottle up to the strict food standards required in Australia. I’m all about helping our industry growing the correct way, and commercial kitchens set up for the specific needs of hot sauciers are few and far between in Australia.

The second and more ominous goal of the New Year is to start the great Habanero farm in Coastal Brisbane. Its’ going to be interesting to say the least. I think a lot of US sauce makers would have a chuckle to themselves at the above statement, but you would not believe how limited fresh Habanero supply is in Australia, particularly Brisbane, even though we have the most perfect climate for producing the fiery pods.

There is officially one farm that grows Habanero. That?s right?just one farm. 50 percent of their entire fresh pods go to Coles and Woolworths super markets. 30 percent (the worst quality) is pureed and bagged up and sent to food chains and some sauce companies, and the final 20 percent is pumped out through the more multicultural diverse states, sold quickly through there fresh produce markets. There have been months on end when I have not been able to buy fresh Habanero pods and frankly I am sick of it. So this summer we have put in about 300 Habanero plants, [which is] not exactly large scale yet but moving forward and in the right direction.

And we will be keeping you all up to date on how our Fiery Wing Challenge Naga and a Fatalii wing-eating competition goes as it looks to be entering the pubs and hotels around Brisbane in the near future.

Good luck to the poor fools who enter that one.

CaJohn’s Flavor and Fire store has been open at the North Market here in Columbus for quite some time now, with all the hot sauces, salsas, and other spicy goodies available for tasting and/or purchase. A few months ago, the CaBoom Chili Co. sprang into existence as part of the store and was the best place in the market to get quality chili, nachos, or homemade soup. Until recently, the two entities had shared the same digs. Due to an unexpected vacancy in the market, the CaBoom Chili Co. has partnered with Holy Smoke BBQ to create a one-stop eating experience to get your chili or BBQ schwerve on each and every time you visit the North Market.

The second annual The Hot Pepper.com Awards has finally come to a close and the winners announced. Lots of familiar faces popped up as winners (Defcon Sauces, W.O. Hesperus, Heather?s Heat and Flavor, etc etc) and some new companies appeared as well. So be sure to jump on over to one of the best if not the greatest online pepper forum and community to check out who has won what. THE 2008 HOT PEPPER AWARDS.

We were just going down our Blogroll for some of our favorite hot and spicy food site…only to realize that many of them have either morphed into something else or are dormant altogether. Don’t believe us? Consider this:

The Hot Sauce Blog is now a membership-only site that doesn’t carry nearly the volume of posts that it once did.
Flavor and Fire has been down for awhile, awaiting its rebirth in a new format.
FireDawg’s Salsa Blog and Mommy It Burns are deceased…or at least taking a extended Internet nap.
The Nando’s Blog is either membership-only, or also deceased.
Head Winder Licker still posts new stuff, but less frequently than was once the case.

Gotta give credit where it’s due, though. Taste the Fear and Rojo’s Gourmet Blog keep on posting on a pretty regular basis, and they keep the Internet public awash with stuff worth reading about the world of hot sauce and spicy fare.

With our posting having slowed a bit over the past few months, we had to reflect on the sad state of affairs in the blogging world amongst our hot & spicy brethren. Anyone care to comment?

Hard to tell whether or not this is an internet marketing stunt or if it’s a genuine chilehead trying to make a new resource for fellow chileheads. I guess time will tell whether this blog is a flash in the pan in the hot and spicy world or whether this new blog will have any staying power. For now, do check it out:

What Lights Your Fire?

Chilli Heads Unite

Brattleboro, Vermont 11/18/2008 05:07 PM GMT (TransWorldNews)

Marketing mad man and List Building Guru Telllman Knudson is at it again. He wants to know what lights you up. He is putting the call out for all Hot sauce lovers to send in reviews of their favorite Hot Sauces. The CEO and founder of Overcome Everything Inc. has created a wiki ?to provide a place to talk about what we love most in this world?HOT SAUCE.? He is hoping for outlandish reviews of the hot sauces we love and hate.

There is a large subculture of individuals who are fanatical about hot sauce and Knudson hopes they will get on board and share their tastes. ?This is about a community representing, and it is also about the gathering of a unique group of individuals who like to live on the extreme side of life.?

Click here to read the rest of the source article from the Trans World News

We don’t use, or even see, the Mad Dog products as much as we do some others…but it’s hard to miss this headline when it pops across your screen, courtesy of PRWeb.com:

357 Mad Dog Ghost Pepper Hot Sauce World Record Setting Pepper Comes to Mad Dog World of Hot Sauces

From the creator of the much acclaimed Mad Dog 357 Hot Sauce comes a new edition for heat seeking sauce lovers using the world’s newest champion of hot peppers - the Ghost Pepper.

Sudbury, Massachusetts (PRWEB) November 10, 2008 — Ashley Food Co., creator of the world’s hottest Mad Dog 357 Hot Sauce, has introduced a hot new edition: Mad Dog 357 Ghost Pepper Hot Sauce — a blend that’s bound to warm the hearts and obliterate the tongues of hot sauce collectors everywhere.

Master Sauce Crafter and Creator, David Ashley, whose sauces and extracts have won the accolades of heat seekers around the world, says, “In the world of hot peppers, the Ghost Pepper is the king the of hill. It was only natural to bring it to this super hot line of all natural Mad Dog 357 Hot Sauces.”

Called the Bhut Jolokia in its homeland of the Assam Region of Northeastern India, this pepper was first discovered by Paul Bosland, Professor at New Mexico State University, Regent. Guinness Book of World Records confirmed the finding that the “Ghost Pepper”, as it is translated, delivers 1,001,304 Scoville Heat Units (SHU) making it nearly two times hotter than the Red Savina, the prior champion pepper of heat.

Of course the Ghost Pepper isn’t the only ingredient that makes the new Mad Dog 357 Ghost Pepper a hot new contender for heat lovers. The bottle, that can be seen and purchased at ashleyfood.com, also boasts a unique holographic label with ghosts that appear to jump off the bottle. Combined with the fact that the warning label reads loud and clear about the extreme caution, it’s easy to see why this sauce will have people seeing their own ghost.

As David Ashley puts it, “The goal has always been to make hot sauces that are not just hot for hot sake, but instead, give heat lovers and sauce collectors sauces with complex flavor combined with true heat.” It’s one of the reasons why David Ashley says he also has his sauces measured using high-pressure liquid chromatography (HPLC); to not just state the heat, but to prove it as well.

For more information about Mad Dog 357 Ghost Pepper Hot Sauce and the complete line of hot sauces and barbeque sauces crafted by Ashley Food Company, visit www.ashleyfood.com.

This article is not copyrighted and is part of the public domain. It is printed in its entirety from its source at PRWeb.com.

Our friend and fellow chilehead Ed (a.k.a. ChileHeadEd…get it?) has a big announcement, which we are reproducing here for your reading pleasure. Try his sauces. All his sauces. Maybe he’ll even save us one of those collector’s bottles as well. That said, we’ve also added RedRum Sauces to our list of Sauce Mavens to be easily accessible from the blog sidebar. Enjoy the post…it’s long with lots of cool pics.

RedRum Hot Sauces are (Finally) Ready!

Well, after months (and months) of hearing me talk about my sauce it is finally ready to sell!

After the success of my first years sauce I decided to increase the amount I made in the second year. I had no idea how much more work I was taking on for myself when I planned out the project!

Anyway, In case you did not read about the first release (06 RedRum) here is my story?..

I am a chef and Hot sauce fanatic, Every year I grow a bunch of Hot Peppers in my garden, This year I smoked em with hickory Wood for 6 hours, here are some pics:

Coming soon to the Big Dawg Salsa product line:

We have been hard at work on a Bloody Mary Mix…taste, texture and something to be proud of!

The label has been an ongoing collaboration with Darrell the Artist, Candy the critic and of course Tori Duck’s Number 1 fans her family who has missed her the last 5 years of their lives. Every aspect of it is a part of her. I miss and Love her too much… I hope to be half the person you were.

In Honor of you, Claudia!
Here is part of you legacy.

CLAUDIA this is for you!!!
Claudia LaNell Horton
Feb 13, 1960 - April 15, 2003
I Miss you daily.

You, Claudia touched many lives and if I can spread you love and Your Vivacity I will.

Love candy

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