Damn, I don’t know where to start. Maybe with you blew $150 on hot sauce? Are you a hot sauce guy? You didn’t think stores would be busy on black friday? lol, thanks for sharing.
Hey, that was her brain shower, to go to the outlet mall. LOL I told her that the next time, I’m planning EVERYTHING and double-checking so nothing goes Tango Uniform after we leave. It’s one thing to hit a speed bump, and another to hit a brick wall. And yeah, I’m a hot sauce guy. I probably have 30 or 40 bottles in my corner hot sauce shop in the kitchen. Now, I’m not into ghost, reaper, or scorpion peppers. I want the nerves attached to my taste buds to function after the first bite. I’ve been in sauce shops that require you to sign a liability waiver and show ID to buy some of the hottest stuff. I can make it part of the way up the Scoville scale - around 350K units, depending (habanero, serrano, Scotch Bonnet, Datil, Thai) - before it starts making me sweat. Which I don’t mind, I just have to work my way up to it. But it isn’t just the type of pepper, it’s the ingredients it’s suspended in, too. Mango, tomato, pineapple, vidalia onion, garlic, peach, smoked apple, mustard. I even got a new one that uses goji berries, habanero peppers, garlic, lime juice, apple cider vinegar, honey, and Himalayan sea salt. Another that uses Philippine bananas and serranos. Off the shelf stuff like McIlhenny’s and Frank’s Red Hot is bush league. I occasionaly grow hot peppers, but I’d like to crop enough to experiment with home brewing some eventually. Like I do my beer.