Archive for August 2009

August 19



Last Friday we spent several hours cooking up another fresh batch of our World Famous #101 hot sauce, and in the process we created Batch #104 - Our First Ever Green Hot Sauce!

We made #104 by blending fresh Jalapenos, fresh Serrano peppers and roasted garlic with other secret ingredients. Early testing has indicated that it's going to be excellent on pizza slices. Coming soon!

Beautiful Serrano Peppers

Lovely Roasted Garlic

August 13

You know you hate making salad...

...Make this amazing corn chowder instead!

No offense to clams, but this is the best damn chowder in the business. And it's corn season. So go grab some ears, and make this amazing dish.

P.S. Don't forget to add lots of ZOMGSAUCE!

P.P.S. Other hot sauces may cause this dish to self-destruct.


* 8 ounces bacon, chopped
* 1/4 cup good olive oil
* 6 cups chopped yellow onions (4 large onions)
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 cup flour
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground turmeric
* 12 cups chicken stock
* 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
* 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
* 2 cups half-and-half
* 8 ounces sharp white cheddar cheese, grated
* ZOMGSAUCE to taste (we recommend Bacth #103)


In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon and loads of ZOMGSAUCE.

August 11

Long time, no update

First off, sorry for the lack of updates around here. We've got a new proper website in development, and most of our time and efforts have been focused on that. Well, that and making hot sauce.

Since this blog is a bit of a ghost town, come join our facebook group. It tends to see more regular action. And while you're clicking things, come follow us on Twitter as well! See, we've got that going for us too!

In hot sauce news, our new, limited, hand-numbered Batches #102 (Guyanese Wiri Wiri peppers) & #103 (blistering hot Red Savina Habaneros) are selling well. And all the feedback we've had so far has pointed to awesome. In fact, in Montreal this weekend for the Under Pressure International Graffiti Convention we sold out of Batch #102 in the first afternoon. We've got some bottles of #103 left, and lots of #101, and we'll be back in the lab this week creating Batch #104. Batch #104 you say? What's that all about? Stay tuned to find out.

Guyanese Wiri Wiri Peppers

Team ZOMG out.