The AirGun Guild

General Category => Contests, Give aways and more. => Topic started by: Alan on August 15, 2017, 10:03:16 AM

Title: Congrats and stay tuned!
Post by: Alan on August 15, 2017, 10:03:16 AM
As noted, Shawn, from the state of Illinois, won the back pack, plus a bit extra he can tell you about later. In the mean time, stay tuned because there is something brewing every air gunner would want. No, I won't even give you a hint, but you can guess if you wish.
Title: Re: Congrats and stay tuned!
Post by: steveoh on August 15, 2017, 02:00:18 PM
Awesome Sauce!

oh, wait... I make Fermented Hot Sauces. Perhaps we should do a give away of a sampler of Habanero, A Little Bit of Everything, and perhaps some of my smoked hot pepper dust. 8)

Title: Re: Congrats and stay tuned!
Post by: Alan on August 15, 2017, 04:52:16 PM
Well, why not?!

There is a company in Artesia, NM which makes a sauce called Blow it out your (expletives removed). It is made from the Argentinean peppers that are something like 10 million on the Scoville rating. It is so hot, just holding a newly-filled and sealed container (2 ounce bottle), will make your eyes water. A friend in Denver, who does the annual chili cook off contest, says the year he tried it, no one could even get near enough to his tent to taste-test his chili. If yours is that hot, FORGETABOUTIT!
Title: Re: Congrats and stay tuned!
Post by: steveoh on August 16, 2017, 02:39:12 PM
Well, why not?!

There is a company in Artesia, NM which makes a sauce called Blow it out your (expletives removed). It is made from the Argentinean peppers that are something like 10 million on the Scoville rating. It is so hot, just holding a newly-filled and sealed container (2 ounce bottle), will make your eyes water. A friend in Denver, who does the annual chili cook off contest, says the year he tried it, no one could even get near enough to his tent to taste-test his chili. If yours is that hot, FORGETABOUTIT!

Tain't that hot. I like the flavor of hot peppers, and some of the heat. If a pepper is too crazy hot, I seed them, and remove membranes to tame them.

Peppers, water, salt and enough time to let the Lacto Bacteria do their thing. That's it.