Each and every month, Taste The Fear provides for all of those who wish to participate, a place to hang out and comment on “almost” anything that they wish to talk about. The “NFZ” is the off-topic area, however many interesting topics usually seem to come about from all of the madness.

So please, follow the TTF code of conduct and enjoy! ARRRRRRRR!

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Talking Hot Sauce with Mad Anthony, Joe Perry, Johnny Winter and Zakk Wylde

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Each and every month, Taste The Fear provides for all of those who wish to participate, a place to hang out and comment on “almost” anything that they wish to talk about. The “NFZ” is the off-topic area, however many interesting topics usually seem to come about from all of the madness.

So please, follow the TTF code of conduct and enjoy! ARRRRRRRR!

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1. MultiReview: Jung & Walker CARIBBEAN MANGO PEPPER SAUCE

Well ladies and gentlemen, here’s another great recipe for ya, especially if you’re following the Dukan Diet. It’s nothing completely original, but just another way to make a dish that I’ve always enjoyed in the past but have been unable to eat since going on my diet. Where this comes from is my love for a good old fashioned egg and sausage scramble. Because the Dukan Diet is low fat, sausage is off the menu for a while, so it’s pretty much just been plain old scrambled eggs for me, until today.

So why tuna scrambled with eggs? Well, the other night I was planning to make Dukan Diet crab cakes, but was out of crab meat. I was too lazy to go to the store, and I had some tuna on hand, so I decided to make tuna patties instead. That turned out really good also. But it got me thinking about other ways to use the tuna that I had on hand, and of course I had some eggs in the fridge, so I figured if I could add an egg to the tuna pattie mix, why couldn’t I just scramble me up some eggs with tunna added to them? Same difference, right? Just a different ratio of the ingredients. So I decided to give it a shot this morning. And let me tell ya, it turned out GREAT! It’s not sausage, but the tuna goes really well with the scrambled eggs. Here’s how I put it together this morning:

I used a 3:1 ratio of eggs to tuna (three eggs to one 4.5 oz can of tuna). Drain the tuna (packed in water) and add it to a a warm skillet set between medium to medium high heat. While the tuna is heating, beat the three eggs in a separate dish. You can add a touch of milk to the eggs if you wish, but I prefer to go with just the eggs. Add some crushed or powdered chile peppers of your choosing to the eggs and mix well. Then just add the eggs to the tuna and scramble together in the pan. You can also add some diced onion and/or bell pepper to the scramble as well to add a little more flavor and color. Once the eggs are done, or just before, top with grated or sliced cheese of your choice (I prefer pepper jack) and serve up with a side of freshly sliced tomato. That’s it.

Nothing spectacular, but it’s a really quick meal that makes for a great start to your day! Enjoy!

EDIT: I forgot to add, be sure to use your favorite hot sauce with this dish to really give it a spicy kick!

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1. Recipe: Dukan Diet Spicy Shrimps
2. The Best Hot Sauces: RachaelRaymag.com Taste Test
3. TTF Hot Sauce Photo Contest Reminder

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2. Hot Sauce, Peppers, & Thangs Like That
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Each and every month, Taste The Fear provides for all of those who wish to participate, a place to hang out and comment on “almost” anything that they wish to talk about. The “NFZ” is the off-topic area, however many interesting topics usually seem to come about from all of the madness.

So please, follow the TTF code of conduct and enjoy! ARRRRRRRR!

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2. MultiReview: Jung & Walker CARIBBEAN MANGO PEPPER SAUCE
3. Hot Sauce, Peppers, & Thangs Like That

So keep your eyes peeled for more on this sauce here on TTF in a future post.

Also, you can visit them on the web at www.croixvalleysteaksauce.com and order some up to try yourself.

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California Habanero Blends Inc.
530-228-6386
PO BOX 1134
Chico, Ca. 95926
info@californiablends.com

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Outpost Frog Fry: Music, Chicken Wings, Homemade Hot Sauce + Frogs Legs
By Andrew Simmons Wed., Jul. 13 2011 at 3:00 PM

It’s true. No one’s ever scooped up a chicken wing, blistered and shaking off a livid hot sauce cloak, dragged it through a cup of creamy dressing, and, upon snapping it up, proclaimed: “Tastes like frog.” On Saturday, July 16th, at the Outpost Frog Fry, a joint venture of good vibes collectives Echo Country Outpost and HM157, attendees may make history — without having to do any ‘gigging themselves.
Though fried frog legs, chicken wings, vegetarian treats, and homemade hot sauce will be available in the form of $4 “fried treat” baskets, the Outpost Frog Fry is not a pop-up but a music mini-festival infused with the unmistakable scent of batter colliding with gurgling oil.

Outpost Frog Fry: Saturday, July 16th, 1 – 6:30 p.m.; HM157, 3110 N. Broadway, Los Angeles.

For more info and to read the full article, CLICK HERE.

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More rockin’ goodness from High River Sauces!

Ratt’s Stephen Pearcy To Introduce ‘Detonator’ Hot Sauce

July 15, 2011

Ratt vocalist Stephen Pearcy, being a connoisseur of hot sauces and always looking for the next fresh taste, has partnered with High River Sauces to bring you two new flavors for your table. Prepare your taste buds for the ultimate hot sauce and BBQ sauces — ‘Detonator’ Hot Sauce and ‘The Kill’ BBQ Sauce, made from Chris Santos on behalf of High River Sauces.

‘Detonator’ is a hot sauce to surely light your fuse — perfect for chips or anything that needs to be lit up. ‘The Kill’ is a tangy BBQ sauce to compliment any dish on the dinner table or off the barbie.

Expect these legendary sauces soon at stores and restaurants near you.

Pearcy says, “I’ve always lit up my meals and couldn’t find the right hot sauce to fire me up, same with the BBQ sauces. I spoke with Chris Santos, and along with High River Sauces took my ideas and created the ultimate in the two sauces. ‘Unreal heat, taste and flavor’. We’re at the last stage before the debut, the FDA.”

To read the full article, CLICK HERE.

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www.highriversauces.com
www.stephen-pearcy.com

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Hey! Check it out! Our good ‘ol buddy Vic is FAMOUS! Man, the only way to get on the news around here is to either get robbed in a convenience store, or as a witness for when a tornado hits a local trailer park.

by Catherine Holland

azfamily.com

Posted on June 27, 2011 at 12:16 PM

Updated Monday, Jun 27 at 1:12 PM

GLENDALE, Ariz. — You might think you really like hot sauce, but chances are you’ve got nothing on one Glendale couple.

As Yetta Gibson explains, Vic Clinco and his wife, Wendy, have been collecting hot sauces for 14 years. They’ve traveled to the world to add to their collection, which is so big it has its own room in their Glendale home. Yes, the Clincos have a room devoted to hot sauce.

The Clincos have more than 3,200 bottles of hot sauce in their collection, …………..

Read the full article and view some great pics of Vic & Wendy’s collection HERE.

Way to go Vic & Wendy!

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For Immediate Release:
12 July 2011

High River Sauces Conjures Up 3 New Sauces

High River Sauces was started by music industry veteran, food junkie and Heavy Metal Cookbook author Steve “Buckshot” Seabury. His cookbook titled “Mosh Potatoes – Recipes, Anecdotes & Mayhem From The Heavyweights Of Heavy Metal” (Simon & Schuster) is a collection of recipes from the biggest names in Hard Rock & Heavy Metal. While putting together the cookbook Seabury found that his passion for BBQ and Hot Sauces was shared by many of his favorite icons. After getting such a great response from his friends and family he decided to start High River Sauces.

High River Sauces has 3 different hot sauces that are currently available for purchase exclusively on this summer’s biggest tours; the Willie Nelson Throwdown Country Tour (Hillbilly Hellfire Hot Sauce), the Vans Warped Tour (King Scott Hot Sauce) and the Rockstar Energy Drink Mayhem Festival (The Devils Blood Hot Sauce). Each hot sauce is an artisan sauce that promises to give fans who love fiery foods a unique culinary experience. Each recipe captures the finest ingredients, variety of spices and the hottest of peppers to bring you the exceptional blend of heat and balance of expressive flavor.

A portion of proceeds from each bottle sold on these summer tours will benefit the Unite The United Foundation. A charitable organization to help communities hit by natural disasters throughout the United States. Please check out the merchandise tables at these tours and pick up a couple of bottles. You wont be disappointed!!!

Crank Up Your Bottle

For more information please check out the High River Sauces website at: www.HighRiverSauces.com
For more information about the Unite The United Foundation please visit: www.UniteTheUnited.com
For more information please check out the Mosh Potatoes Cookbook website at: www.MoshPotaotoesCookbook.com
A portion of the sales of Mosh Potatoes benefits the Meals on Wheels Charity: www.mowaa.org

For more info, interviews or review copies please contact Steve Seabury: seabury32@optonline.net

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2. Ratt’s Stephen Pearcy Introduces ‘Detonator’ Hot Sauce

For a little over a week now I’ve been on a diet, the Dukan Diet. Just thought I would share one of the really easy and delicious recipes that I’ve prepared while on this diet, Spicy Shrimps.

Spicy Shrimps
(Serves 2)

2lb shrimps, peeled, de-veined and rinsed

4 garlic cloves, crushed

1 cup sliced spring onions

1 finely chopped red chiles

2fl oz dry white wine

In a non-stick frying pan on medium heat, add the shrimps, garlic, spring onions, chilli and wine. Sauté until the shrimps are pink. Serve with fresh green salad. Nix the salad for the Attack Phase of the Dukan Diet. I had cottage cheese as a side with mine.

On a side note, after six days of the attack phase, I’ve lost 9.5lbs !

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Break out the grills, the PBR, some hot sauce, and the fireworks, it’s time to celebrate!

Taste The Fear would like to wish everyone a safe and happy 4th of July!

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2. Hudd Shares Some Chilehead Love, And Swaps Some Sauce With Happy Death!
3. Happy Thanksgiving!

Each and every month, Taste The Fear provides for all of those who wish to participate, a place to hang out and comment on “almost” anything that they wish to talk about. The “NFZ” is the off-topic area, however many interesting topics usually seem to come about from all of the madness.

So please, follow the TTF code of conduct and enjoy! ARRRRRRRR!

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High River Sauces, the makers of Hellacious Hot Sauce (review HERE), have a new sauce out called Hillbilly Hellfire. It’s not available for sale on their website, you have to attend one of the Country Throwdown shows to get your hands on one of these bad boys. Here’s the info from the HRS website on the sauce and the shows:

From www.highriversauces.com :

High River Sauces is proud to announce our newest sauce for this summers Country Throwdown Tour featuring the legendary outlaw Willie Nelson. The Hillbilly Hell Fire Hot Sauce will be sold exclusively at all of the Throwdown Tour dates. A portion of proceeds from each bottle sold will benefit the Unite The United Foundation. A charitable organization to help communities hit with disaster.
Please visit unitetheunited.com .

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The Hillbilly Hell Fire Hot Sauce was created by my love of Fire Roasted Habanero Peppers and other tasty ingredients. Please stroll over to the merch table and grab a couple of bottles. It swings the Heat Stick and it will whack you good. Trust me.

For tickets and more info about the tour please check out the official website countrythrowdown.com .

To read the full article and for a list of tour dates, CLICK HERE.

What better way to spend hot summers day than to enjoy a country music show and pick up a bottle of hot sauce? Throw in a PBR and you have a perfect day!

So find a show in your area and git out there and pick up a bottle of this new sauce. Who knows, maybe you can have Willie Nelson sign the bottle for ya. That would make for a cool collectible for sure.

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What’s a pirate ship without a good sale? Arrrr! Check out the latest newsletter from Torchbearer Sauces announcing their 4th of July Sale. Torchbearer offers some mighty fine sauces that we here at TTF have always enjoyed. So drop by their site and tell ‘em the Krewe from TTF sent ya over.

Torchbearer Sauces Newsletter:

Show Me! »

Hello fans and friends, July 4th is coming up quickly. So we have decided to have a 4th of July Sale. Every order of $50 or more gets free shipping!!!! So you can try our new Honey Garlic Wing Sauce (our best seller) or the Chipotle BBQ which mixes great with the honey garlic. And the Rapture, our own evil little creating that uses 1/2 Ghost Chili and 1/2 Scorpion Pepper (hottest pepper in the world) for a burn that will knock you off your feet. Watch out though it will fool you with it’s slow build. You can also try our classics like the Zombie Apocalypse sauce, honey BBQ, Carolina BBQ, Tarnation or the brand new Ghost Chili salsa for a treat.. Remember FREE SHIPPING for ANY orders $50 or more until July 4th.. Order by Tuesday June 28th and you will get it by the holiday!!!! TorchBearer Sauces Accidentally Healthy, Intentionally Delicious.

www.torchbearersauces.com

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Reviewer – RJ

Upon my return from my trip to the United Kingdom, I picked up the grocery bag of mail that had accumulated during my absence. It was unusually heavy, even for 10 days worth. Inside I found a small white box. “Ah ha!”, the moment I was looking forward to, my opportunity to try !Quierras Mas! Mexican Relish. I anxiously ripped open the box and withdrew the 16 oz bottle. I glanced inside at the contents to discover generously sliced carrots, jalapenos, and onions. CARROTS! Ugh, just my luck. My excitement vanished. While I enjoy carrot flavor on occasion, generally speaking the thought of carrots in any form other than cold snacks causes my stomach to turn like a man who’s eaten three too many bowls of 5 alarm chili. I procrastinated for days, afraid of what the contents would deliver to my palate. I reviewed some recipes suggested by its creator, and settled on the quesadilla experiment. I made a traditional quesadilla, tortilla, cheese, steak strips, and two hearty tablespoons of relish. I grilled to perfection, cut, and set upon my plate. I sat down with a beer and prepared myself.

I held my breath as the first piece passed the threshold of my mouth. I bit down and began chewing. Hmmmm, where’s that disgusting carrot taste I was expecting. Bite…”Hey, this is good!” Quierras Mas Mexican Relish delivers light to medium heat in the form of pickled ingredients. The jalapenos aren’t crisp as with some traditional nacho varieties, but they were not soggy either. They were just right for this recipe. The large slices of onion complemented the heat very well. They weren’t overpowering, and didn’t cause me concern for my breath. The carrots? Well, to be honest I hardly noticed them. They brought just enough of the carrot flavor that I like, without taking over my mouth and drowning out the rest of the food. They were also the perfect consistency, not too hard or soft.

I quickly devoured the rest of my meal and found myself wondering what else I could put this relish in. My curiosity wasn’t satisfied yet, so I grabbed the spoon and scooped out some relish. “What the hell”, I thought as I shoveled half the spoonful into my mouth. The heavy pickled flavor dominated my mouth, with a noticeable but non-sweat inducing heat following it up. Again, a nice mixture of jalapeno, onion, and carrot provided my mouth with several things to enjoy.

!Quierras Mas! Mexican Relish provided a pleasant surprise and should serve as a versatile condiment to many dishes. Some suggestions included with my sample were chicken enchiladas, grilled cheese sandwiches, breakfast tacos, and the aforementioned quesadillas. The relish is mild enough for most to enjoy, though probably too spicy for a Midwestern Mom afraid of green peppers.

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!Quierras Mas!
Allen, Texas 75013
214-587-8240

www.quierrasmas.com
quierras_mas@yahoo.com

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Each and every month, Taste The Fear provides for all of those who wish to participate, a place to hang out and comment on “almost” anything that they wish to talk about. The “NFZ” is the off-topic area, however many interesting topics usually seem to come about from all of the madness.

So please, follow the TTF code of conduct and enjoy! ARRRRRRRR!

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The Lone Marine: via Military.com

Thousands of people were lining the streets. It was May 29, Rolling Thunder Sunday in Washington, D.C., and the Run For The Wall was about to start. Impatiently pacing, I was scanning the crowds for one individual in particular, a Marine in full dress uniform. This particular marine had captured my curiosity. For the past several years, I had seen him in his dress uniform standing on the double yellow lines holding a salute for every biker in the Thunder procession. He would stand at attention from start to finish. This was a feat that would last over four hours and display the meaning of intestinal fortitude. I was on a quest to talk to this marine. I had tried in vain calling all the usual suspects from the Marine Corps, but no one knew anything on the subject. Only later did I find out this marine was a lone wolf, not a sanctioned poster boy for The Corps.

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Noon was fast approaching and you could hear the collective roar of bikes getting ready to run their pilgrimage. I took one more long look around the corner of Constitution Avenue and then I saw him. Moving with a half swagger and half march, the marine approached, his family in tow, and he headed toward his appointed spot just shy of the turn onto Constitution. As he walked you could hear the loud shouts of “Semper Fi” which were in turn answered with a guttural “hoorah!” Along the way, he shook hands and stopped often to kneel down and talk to kids. You could feel his energy as he drew nearer and heard him speak. His demeanor was stern, but kind, and when he spoke he looked directly into your eyes. With a firm handshake, he agreed to give me a few minutes at the end of the run after the last bike rolled by. I in turn assured him a cold bottle of water when he was done. I knew he would need it.

A giant rock of a man was assigned to help guide motorcycles to the left and right, a road guard if you will. The marine began to take his position in the center of the street when a young boy wearing a Marines shirt walked up to him and in the blink of an eye, they were doing push-ups in the middle of the road. Suddenly, the call came out that the Run For The Wall was about to start. People were quickly cleared from the street. The roar of machines grew louder and the unrelenting lines of bikes appeared. In one smooth mechanical motion, the lone marine cocked his salute as bikes began to roll by.

The marine is Staff Sergeant Tim Chambers. I spoke to his mom, Diane Desantis, his grandmother Anne Desantis, his girlfriend, Mariam Ebrahimi and his buddy Nathan Linkof. Tim was one of six kids in a very active household. He came from a lineage of military folks as his father was a marine in Vietnam and his grandfather was in the Coast Guard in World War II. Tim?s family came from the small town of Silverton, Oregon.

Tim spends hundreds of hours helping out various charities, advocates for veterans’ benefits and their causes and visits veterans’ hospitals. Tim’s card explains what he is all about. He is starting a charitable organization called “Tim-for-America” whose centerpiece is, “improving the quality of life of our youth, the less fortunate and heroic veterans.” His aim is ambitious, but simple: Get people involved and volunteer to help.

After more than four hours, the last bikes finally came over the bridge and slowed down to pass by Tim. When the last escort motorcycle rode by, Tim cracked his salute in perfect military precision. He did a left face and walked toward his family. The surrounding crowds erupted into applause and people came from everywhere to shake Tim’s hand and thank him. He would in turn thank every person for being there. Although sweating, Tim seemed no worse for the wear.

Tim explained that for several years, when he was stationed in D.C., he would wear his uniform during Rolling Thunder and walk around talking to people. He would shake hands and thank veterans and their families. He listened to their stories and their plights. Tim decided that he wanted to do something to show that he cared. He spontaneously, in full uniform, stepped into the road during Rolling Thunder 2002 and gave his salute to the riders in the Run For The Wall. The next couple of years his spontaneous salute evolved in to a planned event. This year, he was invited by The Rolling Thunder organization, which flew his family in from Oregon and Tim from 29 Palms, California.
As I walked away, it struck me that I hadn’t asked the most important question. I turned around and called him, “Sergeant Chambers, why the salute?” His response was effortless and profound, “It’s about the pain. A lot of these heroic guys still hurt and if I can relieve their pain for just one brief moment, then I’ve done my job.”

SSGT Tim Chambers

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Each and every month, Taste The Fear provides for all of those who wish to participate, a place to hang out and comment on “almost” anything that they wish to talk about. The “NFZ” is the off-topic area, however many interesting topics usually seem to come about from all of the madness.

So please, follow the TTF code of conduct and enjoy! ARRRRRRRR!

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OK, where to start. It’s been a little while since I’ve written a review for a sauce, so please bear with me. A few weeks ago I was contacted by the owner of a new hot sauce company inquiring about having TTF review his new hot sauce. Honestly, I was a little reluctant to take it on at first as the email didn’t say a whole lot about the sauce (the name of it, ingredients, etc.). However, I had a gut feeling that this would be a very interesting review, so I replied along with an address to send the sauce. Little did I know what I would be in for.

So, before receiving the sauce, I again emailed the owner of High River Sauces (Steve Seabury) and asked for more info about his company and the sauce that he made. That’s when I really got excited. It turns out that Steve has a lot more going on than just getting his sauce company going. He’s also a bass player in a heavy metal band, has his own record label, created his own heavy metal tour, and get this, he’s a cookbook author! A heavy metal cookbook called Mosh Potatoes that includes recipes from Heavy Metal artists and bands. So now I’m really excited about doing this review, and I hadn’t even gotten the sauce yet!

So, the sauce arrived after a few days, and that’s when the fun began. Since this is a review of the sauce, I’ll start there, but I’ll also get back to the other stuff at the end of the review. Especially the cookbook.

The sauce is called Hellacious Hot Sauce. When I first laid eyes on it I was a little intimidated to be honest. The label is definately heavy metal inspired, but what caught my attention to start with was the very dark color of the sauce. My first thought was that it was gonna be an extract sauce, so the first thing I did was check the ingredients:

Ingredients: White Vinegar, Habanero Mash, Agave, Chipotle Powder, Red Pepper, Minced Garlic, Lime Juice

Whew! No extract! And even better, it’s a simple ingredient list that includes things that I really enjoy. This looks promising.

So, before opening the bottle, lets get back to that label. As I said earlier, the label is most definitely Heavy Metal inspired (more on that in a minute), but my first impression was that even though the artwork was really cool, it seemed a little too busy for a hot sauce bottle. The name of the product seems to crammed under the artwork in a font that kinda small. The skull jumps right out at you, but the sauce name just kinda gets lost in the mix. It turns out that the label is the artwork from Steve’s tour poster, The Metalliance Tour 2011 and has been adopted to the hot sauce label. Having that tie-in is great, and makes a lot of sense when selling the sauces at the shows, but I think that if the sauce is intended to be placed on shelves in a store alongside other hot sauce products. it’ll probably get lost in the mix. The artwork is really great though, and should only need a little tweaking to make it stand out more as a hot sauce label. I think that bringing the skull down lower on the label and eliminating some of the small details like the thorny branch things would free up some space at the top. Then maybe move the word “”Hellacious” to the top of the label, maybe curving it up and around the skull in a larger font, then enlarge “Hot Sauce” and leave it across the bottom. So in a nutshell, I love the label, but think it needs to be tweaked a little bit to make it more effective as a standalone product.

I know, I know, it’s not about the label, it’s all about the sauce, right? So let’s see what this sauce tastes like. When i opened the bottle, the first thing I did was smell it, just to see if I could get an idea of what it might taste like. If a sauce has a really strong pepper scent, I’ll usually be a little cautious with my first taste. Well, this sauce has a really surprising and pleasing scent. You can smell the habs in it for sure, and the first sniff actually got my eyes to water a little bit, bu the dominate smell is a sweet almost smoky scent. Almost like a barbeque sauce, but not quite. The scent of the habs come through just enough that you know this is a hot sauce. I can also pick up on the lime as well.

So now it’s on to the tasting. First taste is the spoon test, straight from the bottle. The sauce pours really well, the consistency is perfect. The ingredients mix really well, and it’s not so thin that it’s a peppered flavored vinegar, but it’s so thick that you have to shake it out of the bottle. It pours out smoothly just by tilting the bottle. And there’s specks and pieces visible as well, so it has a really nice appearance to it in the spoon, although that dark color is still a little foreboding even if it doesn’t have extract in it. In other words, it just looks f***ing hot! Oh well, down the hatch!

Amazingly, the first thing that hits my tastebuds is the tartness of the lime juice, even though it’s the last thing in the ingredient list. It’s not overpowering, and it’s not a lime flavor, but it’s just that tart bite. It’s probably accentuated by the vinegar, but there’s no vinegar taste there either. The “flavor” that hits right off is that of smoky habanero peppers. The smokiness most likely comes from the chipotle, but the flavor is all habs. Along with a touch of sweetness, but not overly sweet, just enough to tame the tart of the lime, and the bitterness of the habs. You know actually, the smoky hab flavor kind of reminds me of an extract sauce, but without that strong nasty chemical flavor. This is actually a pleasant tasting sauce. It’s what I would want an extract based sauce to taste like actually. The taste is really bold and prominent.

It’s also hot. Wow! that burns! It’s not extract level heat, but it’s on the high end of the scale for a habanero sauce for sure. Not even a full spoonful and this stuff has my whole mouth burning, the back of my throat, and I have sweat popping off the top of my head and my nose is starting to run. Another small taste and it’s got a small endorphin rush going. The heat level is perfect for this sauce. With it’s bold flavor, you shouldn’t need to use a lot of it to add flavor and heat to your food. But it’s tasty enough that if you want a really good burn, you could smother your food in it as well and still have a tasty dish. This is great stuff! Awesome sauce!

And speaking of food, I’ve found that it goes really well with a lot of things. With starting a new job, and still having a few classes to attend at school as this semester is winding up, I really didn’t have a lot of time to prepare a certain dish specifically for this review, but I did splash it on almost everything that I could get my hands on over the course of the days between receiving the bottle and writing this review. So here’s my thoughts on some of the things that I was able to try it with.

Chips and salsa. I basically used The Hellacious Hot Sauce to jack up the heat of an average “off the shelf” jar of salsa (Don Pablo’s Medium). I added approximately 2 tablespoons of the sauce to the full jar to start off, mixed up really well, and started dipping. The sauce really kicked up the heat to a level on par with what I felt tasting the sauce straight from the bottle. It also added a nice hearty flavor to the salsa without overpowering it. I generally buy this salsa and add a hot sauce to kick it up, and this sauce is my favorite so far for this purpose.

After the salsa dunk, I started thing about what types of food would work well with this sauce, either cooking or dipping, or smothering. The heartiness of it really had me thinking beef. So I started with a meatloaf dinner that I had sitting in the freezer. I know, heat ‘n eat, real fancy stuff. Not a gourmet dinner, but it’s beef, so it should tell me if my suspicions were correct about the sauces flavor profile. I have to say that it worked really well on top of the meatloaf. Over the next couple of days I also tried it on hamburgers, hot dogs, sandwiches, pizza, and a variety of dishes from the local Chinese buffet. Even though the heartiness of the sauce seems to work better with beef, it was also versatile enough to be used with other foods as well. I liked it with everything that I had it with. The burgers and chinese veggies (broccoli especially) were my favorites.

I also bought Steve’s book, Mosh Potatoes with the hopes of finding a recipe to use specifically for this review. I made one recipe from the book, but didn’t have time to snap any pics. I did use his sauce with it though. It was the recipe for The Rock ‘N’ Roll Sandwich (Bruce Kulik, KISS/Union), and it was delish! It uses turkey, ham, and swiss cheese, and the sauce was an excellent addition to it.

I know this isn’t a book review, but I will tell you that I recommend this book highly. A couple of the recipes that I am looking forward to trying are Zakk Wylde’s (Black Label Society/ Ozzy Osbourne) Italian Spaghetti Sauce and Meatballs and the Southern Kickin’ Chicken And Bacon (Cliff Rigano, Dry Kill Logic). There’s more to the book than just recipes though. There’s a lot of hilarious stories to go along with them, as well as some recipes themselves that are quite entertaining. Lemmy’s (Motorhead) contribution is pretty unique, along with the recipe for Cheese on Toast (Ol Drake, Evile) and Shrimp Clits On Grits (Balsac, GWAR).

So in closing, Hellacious House from High River Sauces is one hellaciously awesome hot sauce. I recommend this one to anyone looking to kick up the heat. It’s a really great sauce. So check out the contact info below and give Steve a shout to pick up a bottle (or twelve)for yourself today. Also, don’t forget about his book, Mosh Potatoes. It’s available as a paperback, or as an e-book for Kindle and Nook(I got the Kindle version). I also found it through Google Books.

Also, proceeds from each book sold goes to Meals On Wheels.

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BIO:

High River Sauces was started by music industry veteran, food junkie and Heavy Metal Cookbook author Steve Seabury. His cookbook titled Mosh Potatoes (Simon & Schuster) is a collection of recipes from the biggest bands in Hard Rock & Heavy Metal. While putting together the cookbook Seabury found that his passion for food was shared by many of his favorite icons. He wanted to bring his shared passion of food and music to the masses. High River Sauces has been formed out of this passion.

High River Sauces will provide the music and food fanatic with gourmet sauces made from the best organic ingredients for that ultimate culinary experience. Each bottle of sauce will be cranked up to 11 to give your taste buds that true Rock & Roll explosion. So fire up that grill, put the beers on ice and crank up those tunes. Welcome to High River my friend. Beers Up!

High River Sauces /
Mosh Potatoes Cookbook /
The Metalliance Tour /
Giddy Up! Records
Ph: 516.672.6835
Email: seabury32@optonline.net
www.highriversauces.com
www.moshpotatoescookbook.com
www.metalliancetour.com
www.giddyuprecs.com

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- Hudd

Hudd Short Bus #7/20 limited Rare WOF

Up for Auction 1 Short Bus”Taste the fear Hot Wheel” Bottle was produced in 2007

Produced for the 2007 Weekend of fire event.

Only 20 where produced, this is #7

Signed and numbered.

excellent condition and very Rare

CLICK HERE for direct link to auction.

(Edit: The TTF Special Delivery was actually made for and distributed at the 2008 WOF instead of 2007 as stated in the auction. )

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