 |
|
10-16-2007, 06:03 PM
|
#1
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
Just made my own hot sauce/labels
just made a few batches of different heat/flavored hot sauce... also just made these labels to go on the bottles... what do you think?
basic sauce... cayene pepper, crushed achiote, vinegar
Habanero's, Green Chillies, mango, jamaican allspice - hot!
|
|
|
|
10-16-2007, 07:01 PM
|
#2
|
|
Head Chef
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
|
That’s awesome! Nice job! Sign me up for a bottle of the Habanero! 
|
|
|
|
|
10-17-2007, 06:57 AM
|
#3
|
|
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
|
Great labels! The habanero sauce sounds great!
__________________
Practice safe lunch. Use a condiment.
|
|
|
|
|
10-17-2007, 09:43 AM
|
#4
|
|
Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
|
Love the labels!
__________________
Less is not more. More is more and more is fabulous.
|
|
|
|
|
10-17-2007, 10:02 AM
|
#5
|
|
Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
|
The labels look awesome and the sauces sound delicious!
|
|
|
|
|
10-17-2007, 10:06 AM
|
#6
|
|
Head Chef
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
|
That's great! What a good idea. :)
|
|
|
|
|
10-17-2007, 12:11 PM
|
#7
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
thanks guys... photoshop is another hobby of mine, now getting the labels on the bottle straight was a whole different story 
recipe said to keep the sauce in the bottle for 2 weeks before using it... ill keep you posted.
Keltin, id be more then happy to send you a bottle.
|
|
|
|
|
10-17-2007, 12:44 PM
|
#8
|
|
Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
|
wow, looks great jj.
btw, welcome. i didn't get a chance to respond to your intro yesterday. there's a few of us joisey-ites here. i drive through your old hometown every day on the way into work, on rte. 46.
can you recommend any places to eat? i've always wanted to go to china 46, but never slow down enough before it passes by. 
anyway, your sauce ingredients sound tasty. i especially like the jalapeno.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
|
|
|
|
|
10-17-2007, 06:41 PM
|
#9
|
|
Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,698
|
Quote:
Originally Posted by jerseyjay14
just made a few batches of different heat/flavored hot sauce... also just made these labels to go on the bottles... what do you think?
basic sauce... cayene pepper, crushed achiote, vinegar
Habanero's, Green Chillies, mango, jamaican allspice - hot!
 |
Okay, so where do I get these bottles of delight anyway? hint hint hint 
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
|
|
|
|
|
10-17-2007, 07:27 PM
|
#10
|
|
Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
|
As much fun as it is to make up a batch-o-sumthin' to give friends and family - sometimes creating the label is the most fun!
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
|
|
|
|
|
10-17-2007, 10:10 PM
|
#11
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
Quote:
Originally Posted by buckytom
wow, looks great jj.
btw, welcome. i didn't get a chance to respond to your intro yesterday. there's a few of us joisey-ites here. i drive through your old hometown every day on the way into work, on rte. 46.
can you recommend any places to eat? i've always wanted to go to china 46, but never slow down enough before it passes by.
anyway, your sauce ingredients sound tasty. i especially like the jalapeno. |
Hey, always glad to meed the jersey natives... i don't know any places off the top of my head but i'll ask my mom and step dad. they still live in ridgefield and they go out to eat alot.
|
|
|
|
|
10-17-2007, 10:11 PM
|
#12
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
Quote:
Originally Posted by LEFSElover
Okay, so where do I get these bottles of delight anyway? hint hint hint |
well i dont think i'll be open a distrobution center any time soon but if you want to pm me your address i can send you one or email you the photos and recipe. 
|
|
|
|
|
10-17-2007, 10:12 PM
|
#13
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
Quote:
Originally Posted by Michael in FtW
As much fun as it is to make up a batch-o-sumthin' to give friends and family - sometimes creating the label is the most fun!
 |
i couldnt agree more!
LOL at eat it before it "grows green and funky"
|
|
|
|
|
10-18-2007, 01:48 PM
|
#14
|
|
Head Chef
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
|
Caliente is hot as in temperature, not hot as in spicy. You want picante.
Example: Hot water = Agua caliente Hot sauce = Salsa picante
|
|
|
|
|
10-18-2007, 05:04 PM
|
#15
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
Quote:
Originally Posted by Caine
Caliente is hot as in temperature, not hot as in spicy. You want picante.
Example: Hot water = Agua caliente Hot sauce = Salsa picante
|
thanks, i'll be sure to switch it up....
|
|
|
|
|
10-24-2007, 01:48 PM
|
#16
|
|
Senior Cook
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
|
Nice Labels!
As far as letting it sit, when I make hot sauce I make about a gallon and I let it sit for at least a month. I think it makes it better to age it.
__________________
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
|
|
|
|
|
10-24-2007, 02:23 PM
|
#17
|
|
Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,196
|
Also I just noticed that "Jamaican Jerk" is listed as a single ingredient. Jerk isn't an ingredient, it's a style of cooking.
Still love the labels, though!
__________________
Less is not more. More is more and more is fabulous.
|
|
|
|
|
10-24-2007, 03:32 PM
|
#18
|
|
Head Chef
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
|
Quote:
Originally Posted by jennyema
Jerk isn't an ingredient, it's a style of cooking.
|
You have NO idea how hard I am working to hold my tongue! 
|
|
|
|
|
10-25-2007, 07:46 AM
|
#19
|
|
Senior Cook
Join Date: Oct 2007
Location: Western, MA
Posts: 258
|
Quote:
Originally Posted by jennyema
Also I just noticed that "Jamaican Jerk" is listed as a single ingredient. Jerk isn't an ingredient, it's a style of cooking.
Still love the labels, though!
|
it was one of the dried spices in a hot sauce spice kit i had... so i just put it on as such
|
|
|
|
|
10-25-2007, 08:35 AM
|
#20
|
|
Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
|
no problem, jj.
i think most people would understand that it meant the spices used in jerk chicken.
if you wanted, you could be more specific by saying "jamaican jerk style seasoning".
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
