[أه], [هيبّي] [سد] [كمبني]. كيف أنت مرق أبدا تخيّب. ك جديدة [أفتربورنر] مرق على الأرجح الجيّدة واحدة من خطّك [تو دت]!!!!!

[أفتربورنر] عناصر: [بيردس]? يترك [س], قلنسوة [سكتش], أعناب [سدلسّ], [بروون سوغر], خل, ثوم, زنجبيل, صخرة ملح, حبّ فلفل, ليمون عصير, نباح.

أنا أفكّر يحتاج العلامة مميّزة على هذا واحدة بعض وقت في البقعة ضوء. هو? [س] جدّا تذكّريّة من ال [س] [سري] المرق (? يرى بقعة أحرقت? ? يرى [جن] على نار? , يرى ديك أحرقت?), [مينيمليستيك], يحبّ طفلة يسحب. في العمر من صور [كمبوتر جنرتد] على علامة مميّزة, هو? [س] لطيفة أن يرى [بونس] عارية صمّمت لتغير.

" استمرّت يقرأ

يأتي أشياء جيّدة في مجموعة صغيرة… أو أحيانا زجاجات. هذا أمكن لم يكن بعض, غير أنّ قد أتى أشياء جيّدة من ال [بيسومّو] شركة وهذا [شك]' على [ديس] [بلز]' ن تزجيج آخر من خطّهم أيّ نحن أحبّنا أن يحضر إلى إنتباهك.

يأتي مراجعاتنا جيّدة من نا مطبخ أخلاق, لذلك نحن قرّرنا أن يلتفت هذا داخل وصفة لمعمّرة منزل [فف]… مزيج من اللحم على شكل رغيف تابليّة. Doing this Bisummo-style, we created this recipe for a combined meatloaf featuring both beef and ham:

1.5 lbs ground beef
1 lb ground ham
1 package vegetable soup mix (your choice), approx. 1 ounce
1/4 cup Chok’On Dis Blaz’n Glaze
1/2 cup ground crackers, any type
2 large eggs

Add all the ingredients together and form into the shape of the desired meatloaf. Add to a 9×12 cooking dish, coat with a little more of the Glaze, and then bake in the oven at 350 degrees for about 45-50 minutes or until the meat is cooked all the way through. When done, cut the meatloaf into slices. Then add a little more of the Glaze to coat each slice and serve hot.

We try not to duplicate any reviews that any of our other reviewers have done, but rarely there comes a product like the O’so Bueno! Chipotle Salsa that we find unique and worthwhile enough to do so. Like our esteemed chilehead reviewer Passow, we also picked up a bottle of this salsa from last year’s Weekend of Fire show…but let it sit on our shelf for a lot longer than he did waiting to review it. Quite simply. Passow’s outstanding review is not one that we will try to trump. Rather, we will give our own “attaboys” about this product.

Ingredients: tomato, chipotle pepper, salt, brown sugar, garlic, spices, and canola oil

First impression: Nice, simple label featuring buildings from the Mt. Adams area of Cincinnati, OH. Big sixteen-ounce bottle of salsa goodness, and it has a fresh salsa aroma when you open the jar that is unmistakenly the smokiness of chipotle.
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It had occurred to me that I?ve never reviewed a Queso Dip. So, bent on righting this obvious wrong, I stopped by at Heather?s Heat and Flavor. I finally settled on Xochitl: Hot Chipotle Queso Dip. I?ve had some of their stuff before and liked it so this was the most logical choice (their Habanero Salsa is to die for and it?ll burn you nice and good?you can read Chuk Hell?s review of it right here).

Xochitl: Hot Chipotle Queso Dip Ingredients: Aged cheddar cheese sauce, tomatoes, tomato puree, water, Chipotle Peppers, garlic, enzymes, cream, lactic and citric acid, extra virgin olive oil, sea slat, glucono-delta-lactone.

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This one comes from our buddy, Chuck Evans of Montezuma Brand. He gave me a bottle of his Spicy Red Everyday Pepper Sauce for review when I talked with him at the Weekend of Fire. Chuck mentioned that he wanted to create a sauce that you can use everyday like Tabasco. Nothing extravagant, just plain good. The time has come for it?s review.

Montezuma Spicy Red Everyday Pepper Sauce Ingredients: Ripened Jalapeno, Serrano, or Cayenne Red Chiles, vinegar, garlic, spices, & salt.

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4 cups grilled boneless skinless chicken breast diced into 1/4 ” cubes

1/2 C?Defcon Defense Condition 2?All Purpose wing sauce?

1/2 C mayonaise

1/4 C finely diced shallots

1/4 C finely diced onion

blue cheese crumbles

dark rye bread

lettuce

Season and grill chicken breast approx 4lbs (raw weight) boneless skinless chicken breasts.? You could also use left over turkey from your holiday celebrations.?? Chop into 1/4″ cubes.? In a large bowl combine chicken,?Defcon sauce (you could?substitute Condition 1 or 3, or even MKII if you are feeling a little less than sane, but I prefer the condition 2 as everyone can eat it), mayo, shalots and onions.? Cover and let mellow in the fridge for an hour or so.? Spoon mixture onto bread add blue cheese crumbles, and lettuce.? Assemble sandwich, slice it if you like and enjoy!

This is a very versatile chicken salad.? It is perfect for making hors d’ouvres.? ?My wife doesn’t like things very spicy and doesn’t care for blue cheese.? She will eat this?sans cheese crumbles, with swiss or cheddar,?on crackers, atop a green salad (she just adds olive oil, I of course use blue cheese dressing), or straight up spooning it out of the bowl?.?

As you can see winter is upon us.? You may notice I’ve made this a few times by the different pictures.?? Sorry about the pic with the 1/4 C measure of sauce. ?It takes 1/2 C of Defcon.? ?I couldn’t remember from last time.? When I tasted it I knew I had to double up.? Defcons 8 oz bottles hold a little more than 8 oz, so you can get two batches + a little extra per bottle.

Please enjoy this simple yet delicious recipe.??

I?would be very proud if this were to be included in the?Defcon recipe book!?

I hope to find more time to blog in the near future.

Sam?

This was one of the pile of Sweet Sunshine sauces gifted to us by Ed Federovich at this past Jungle Jim’s Weekend of Fire show in August 2008. Before and after that show, the Sweet Sunshine sauces have won nearly every conceivable industry award for their products during the past couple of years. Passow did his usual fabulous job of reviewing this sauce during his mega-review of them last year, but we wanted to deal with them just one at a time. If these sauces really are that good, we wanted to not dilute one sauce’s review with another of the same brand. This is Ed’s description of this sauce from the Sweet Sunshine website:

I import real crushed Red Savina Habanero mash and blend it into the ?Warm? sauce. The resulting mix is the only hot sauce ever to earn a ?Perfect 10? on the hotsauceblog.com. Our motto of ?Flavor before Fire? is proven in every drop. The ?fruity quality? of the habanero peppers and the slow burn (?wicked, direct and clean?) will make you a believer.

First impression: This sauce came in a unique-shaped five-ounce woosie that has now given way to a large 8+ ouncer filled with hot sauce goodness. This bottle also features the older, way-too-busy label graphics version, but you can see the helpful heat-o-meter that is a really good assessment of heat for these sauces. The newest version of these sauces have a new label design that is simpler, much easier on the eyes, and more professional-looking.

Ingredients: water, sugar, vinegar, tomatoes, red savina habanero peppers, corn syrup solids, salt, ancho peppers, mustard seed, molasses, cayenne pepper, habanero pepper, onion, spices, natural flavor, citric acid, xanthan gum

Taste: My first thought upon trying this sauce was trying to be fair to it, since it seems rather unlike many sauces that are traditionally thought of as “hot sauces.” It’s a little bit sweet, much like a high-caliber sweet & sour sauce. However, this is a sweet sorta sauce on steroids. While you can’t escape from initial molasses-rich sweetness, there follows a strong hit of red savina habanero which is delightful. Not overwhelmingly hot by any stretch, it does carry some medium heat…perhaps about 6/10 or so on our personal heat scale. The real treat to this sauce is its balance. At this heat level, the sweet and heat are damn near perfect for our tastes.

Pairing this sauce with foods was easier than expected, although our reviews were mixed for some ideas. It didn’t blend as well into foods, like our traditional mixing into chili and stews. However, it excelled poured over so many other meal options. Rice dishes, meats, sandwiches, seafood…you name it, this sauce added an wonderful element of heat and flavor to the meal.

Overall recommendation: We haven’t tried the Atomic sauce yet (which we think will be even better,) but it’s going to be nearly impossible for us to NOT have this in one of our recent favorite sauces that we can recommend. For a product that prides itself on a balance of flavor and heat, this hot sauce really gets it right. It may not be perfect, but it’s as close to a perfect marriage of tastes as you could ask for in a hot sauce. Far more utility than initially expected, you may find this goes well with…darn near everything. The only thing we didn’t like about this sauce was that it didn’t come in a one-gallon container so we did not use it up so quickly once the bottle was opened. While hot sauce purists out there might not see this as a true hot sauce, we give it a hearty thumbs up and highest recommendation to try this sauce, and we’re looking forward to trying the other varieties as well. Enjoy!

Ah yes, Intensity Academy. This review has been a long time coming?ok, it?s been 4 months, but you get the point. It?s always a refreshing change to see a company using organic products and coming out with a quality, reasonably priced, and extremely tasty product!

Chai Thai Teriyaki Ingredients: Water, sugar, natural Tamari soy sauce, honey, organic Chai tea, Thai peppers, garlic, ginger, salt, toasted sesame oil, corn starch, sesame seeds, citric acid and natural spices.

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Hey?Guys,?Long time?no post.?

This is a favor for my buddy,?Al Goldenberg AKA Buddah.? Please check out his auctions.? He is a super cool guy, chilehead extraordinaire, and reviewer for Taste the Fear.?He has also been honored by CaJohn with a Buddah Collectable.?If you don?t know him yet, you had better ask someone.? He is a good person to know.?

Happy Holidays!?

Sam

Dear JelliPals,

Today it is with all my chutzpah and schtickiness that I have the pleasure of announcing the most amazing preserve EVER?

Buddah?s 2008 Hanukkah Preserves! It has been two months in the making?the glass I used is from the popular Ball? Collection Elite? Platinum Jars and Lids which to me are the best in home canning. In trying to design this special collectible piece, I wanted to elicit help from some of my Jellipals in creating this very unique piece inside and out. Each bottle is very special, and atop each jar I used a blue and white wax seal and finished it off with a golden Happy Buddha statuette. In the spirit of Feng Shui each Buddha represents something special for Safe Travel, Prosperity, Love, Spiritual Journey, a Happy Home, and Long Life. There are only 6 jars with 6 different Buddhas, so each piece is as unique as a collectible can get.

Yet, I did not stop there. Inside this amazing jar is what is even more unbelievable. Through my online research, a recipe procurred from my dear friend Sandi, and the tutelage and guidance from the ever-capable CaJohn of CaJohn Fiery Foods my preserves came to fruitition. I have created a Cherry Jalapeno Preserve that I hope not only will be unique, but a delicious taste experience. Even though I was born Jewish, do not think that these preserves are kosher in anyway other than the fact that I made them. The darkest of purple jelly-like contents is almost black to the naked eye which gives the jar a great appearamce that will look fantastic on any collector?s shelf. The label was an artistic creation from the one and only Gatorman, and I am so proud to have it on my jars.

This one time collection will be sold on Ebay starting at sunset(6pm est) on December 21st on the first night of Hanukkah and will be concluded at sunset December 28th. 6 Auctions in all. I will let my Jellipals determine the value in these tough economic times as each auction will be set at 1 penny to start. Shipping will be sent via USPS with insurance at a cost of $10. Every collectible will come with an 8 oz sampler, so you can feel the love on your bagels, blintzes, and kasha varnishkes.

I have included pics of all 6 jars. Links will be posted when the auctions go live on Sunday 6pm est/3pm pst.

Enjoy it and FEEL KOSHER!
-Buddah
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Our next reviews come to you courtesy of John & Elaine Farnsworth of the Tiger Teeth Pepper Company from Biddeford, ME. They make a couple of wonderful, homemade sauces that are deserving of your attention. John’s lovely wife is from British Guyana and these recipes are part of her heritage. The sauces are:

Fiery Habanero: fresh habanero peppers, vinegar, and salt

Caribbean Chutney: green mango, garlic, olive oil, mixed masala, mustard oil, habanero peppers, and salt

We asked John to say a little about his products and what he’s doing to try and get them more notice:
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