Category Archives: Spicy Snack Food

Patter Fam Opens Co-Packing Operation

For Immediate Release – May 16, 2016
Contact: Sam Peters, Owner, Patter Fam Sauces, (740)-352-2008 patterfamsauce@yahoo.com 


Wheelersburg, OH – Patter Fam Foods, a full-service sauce co-packing facility is now approved for acidic foods manufacturing. A subsidiary of Patter Fam Sauces, LLC, it is located in the Ohio-Kentucky-West Virginia tri-state region, in the heart of some of the richest agricultural regions in the Eastern U.S.

Their niche is the small producer/cottage based industry that is under-served by the co-packing industry. They can produce in quantities as small as 10 gallons or as large as you need. Producers can avoid the large production quantities required by most co-packers.

Patter Fam Foods is actively looking for food producers with a new product or limited budget, restaurants, or start-ups looking for a way to make their product “market ready”. They provide consulting, branding, product development and logistic services. They can manufacture your recipe or develop a private label line for your restaurant or food company.

As an extension of their successful Patter Fam Sauces brand, they have a proven track record for high quality food products and service. Sam Peters said, “We are dedicated to outstanding customer service and partnerships with our clients. Our mission has always been to make every dining experience great!”

Patter Fam Foods is located at 8019 Hayport Road in Wheelersburg, OH at the intersection of Hayport Road and Old Gallia Pike. For more information you may visit their website, or phone 740-352-2008.
http://www.patterfamsauces.com

What’s all the Bugaboo about Rougarou!?

bayou blend rougarou sauces april 2016

Well, I gotta tell you it feels good to be in the review mode once again! And it’s fitting that my first written review in a while comes from my backyard – Cajun Country!!  The Rougarou lineup of Louisiana style sauces from the new startup company Bayou Blend, from Napoleonville, Louisiana did not disappoint.

Let’s start with the foundation of their lineup, Cajun Cayenne, since it appears that the Cajun Habanero builds on that profile. At first, this appears to be a  pretty straight forward, cayenne based sauce, but it has some pleasant twists. It has a simple ingredient list – cayenne peppers, garlic, onion, vinegar, and spices. It’s a thin sauce, with maybe just a bit more consistency than another very well known Louisiana based sauce, but with a tad more texture. It has a very appealing look, where you can see the fresh spices suspended evenly throughout. I credit the textural difference to those visible flecks of spices and black pepper swimming around in the sauce, kinda like the beady eyes of a gator in the swamp, which is their label and logo mascot. In fact, the black pepper is a fairly dominant player on Cajun Cayenne’s flavor team. I could pick up the garlic and onion notes, and much to my liking, not a lot of salt! I really am not a fan of super salty sauces. Most traditional Louisiana style sauces are simply peppers, salt, and vinegar, and this sauce ( and the other 2 in the lineup) took a nice, bold step to break that mold! At only 40 mg of sodium per teaspoon, there’s lots of room to guage your own saltiness needs in your food, so the sauce compliments, rather than competes, with other ingredients being used.

The heat level is a mild to low medium for the average person, and a definite very mild for the Chilehead, with that quick pop of heat you’d expect with a cayenne pepper based sauce, accented by the vinegar on the front end, with a lingering zing and a playful heat tang. It pairs well with all the staples you’d think with a Louisiana style sauce- eggs, pizza, a “cajunized” bloody mary mix, etc. and with the way the spices are blended, it could easily compliment any sauce or dish.

The Cajun Habanero shares most of the above comments, with the following additions: It obviously adds a layer of heat from the habs, as well as that nice fruity, “citrusy” note that I enjoy from a habanero. The layering of heat with the cayenne is done smartly for this medium heat sauce. You get the quick up front palate pop, then the mid palate heat takes over, which lingers much longer than the cayenne sauce, as would be expected. And for both of these sauces, the vinegar is noticeable, and after all, it is a Louisiana style sauce, but it works well in the overall flavor profile.

These sauces are respectable, if not too, too remarkable and would work well with all the usual staples, as well a companion to lot of other dishes where you want a fairly mild, but somewhat zingy punch of flavor and heat.

Bayou Blend’s Luzianne Red Habanero is a straight up, Louisiana style sauce made of red habanero peppers, salt, and vinegar. It’s thin, red, with a big vinegar front end and a fairly mild habanero heat. I like a nice,traditional Louisiana style sauce to mix with ketchup, add to soups, beans, and eggs. The added heat from the habanero is a nice deviation from either tobasco or cayenne peppers, the stalwarts of Louisiana sauces. And speaking of heat, I would say that even though this is a Hab sauce, it’s only a mild heat, or possibly a medium heat for the faint of heart!

Now if you remember, I love me a good label, and Bayou Blend gets an A+ on their graphics and label design. it’s clean, catchy, not too busy, uses a really catchy font, and just has a great, marketable look about it. Their brand logo of the gator with the name embedded is really clever and eye appealing. And if you’re a sauce maker competing with lots of others on a shelf in the store (where folks buy on looks and impulse, cause they can’t taste it!), then your label is everything! Great job, Bayou Blend!

I’m gonna give Bayou Blend’s Cajun Cayenne and Cajun Habanero both a solid 3 Fiery Worlds, which is above average in my world. They had great flavor, a nice heat balance, and would pair well with most anything.  I’m giving the Luziana Red Habanero  an average rating of 2 1/2 Fiery Worlds, since it’s really not any hotter than most readily available Louisiana style sauces currently on the market. If the folks at Bayou Blend go back and truly do justice to the habanero’s heat potential, I’d rate it at least 3 Fiery Worlds, since I haven’t seen too many true Louisiana style hab sauces true to the flavor profile with enough heat.

Even though these sauces haven’t made their way to Bayou Blend’s website, bayousnacks.com , I’m sure they’ll be there soon. I’ve tried their original jerky, which is tasty, with great flavor and texture. They have several jerky flavors available, so go check them out.  And there you have it, ladies and gentlemen – 3 sauces from a bayou state newcomer to the scene. I encourage you to order some and try them for yourself, and do your own review. I’m just one man with a unique palate and an opinion. And there are lots and lots of tastebuds and taste prefenences out there! Why, you ask? Because we all know – It’s a Fiery World!!

What?! Another Ken’s Fiery World Podcast on Scott Robert’s Weekly Firecast Podcast?! Can I be so Lucky!?!?

What?  Another podcast episode?! I’ve died and gone to Chilehead Heaven!! Check out my latest segment and a great interview!!! Why?! Because it’s a fiery world, that’s why!!!! Enjoy, peeps!!!!!!

firecast-podcast-ep-86-firecast-086-ed-currie-of-the-puckerbutt-pepper-company-carolina-reaper-chile-peppers
Episode #86 – Ed Currie of the Pucker Butt Pepper Company Interview, Plus American Hot Sauce Genres

Smokin’ Ed Currie of Pucker Butt Pepper Company chats with Scott about how he started growing chile peppers, the current Guinness World Record hottest chile Carolina Reaper pepper, and what is in store for the future. Ken Alexander and Scott also discuss the many different major American hot sauce styles and genres, and Ugly Baby Hot Sauce is reviewed.

Links mentioned in the episode:

Health benefits of chile peppers & capsaicin sources and articles:

The Firecast is Sponsored in Part By:

  • American West Beef Company – Get FREE SHIPPING and meat delivered to your house for up to 60% off!
  • Chilehead Tees – Are you a heat freak? Whether you love hot sauce, chile peppers, buffalo wings, BBQ, bacon, or anything dealing with fiery & spicy foods, this is the place to get t-shirts and swag to show off your obsession.
  • Sucklebusters – Texas BBQ Rubs, BBQ Sauces & Texas GunPowder! SuckleBusters is preferred by competition BBQ Cooks, and has won numerous awards including back-to-back 1st Place sauce wins at the American Royal – the World series of BBQ competitions.
  • Dr. BBQ’s Low & Slow BBQ at Home Online Barbecue Class

Other Links mentioned in the episode:

Listen Instantly!
Your browser does not support the audio element.
Click Above to Listen to This Episode Now!

download Download this episode | iTunes Subscribe via iTunes | RSS feed Subscribe via RSS Feed

// <![CDATA[
OAS_url = ‘http://oasc18.247realmedia.com&#8217;;
OAS_sitepage = ‘scottrobertsweb.com’;
OAS_pos = ‘x04’;
OAS_query = ”;
OAS_pubclick = ”;
OAS_subid = ”;
var OAS_RN = new String (Math.random());
var OAS_RNS = OAS_RN.substring (2,11);
document.write(”);
// ]]>

Get funny chile pepper t-shirts, chilehead t-shirts and hot sauce tees

What’s the Scoop on Sweet & Spicy? Fiery Dessert Talk on the Latest “Ken’s Fiery World”!!!

firecast-barbeque-hot-sauce-podcast-dr-bbq-ray-lampe-ep-80Listen Instantly!
Your browser does not support the audio element.
Click Above to Listen to This Episode Now!

Episode #80 – Dr. BBQ Ray Lampe Returns to Chat Barbecue

Ray Lampe, AKA Dr. BBQ, returns once again to The Firecast to chat about his new book, Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes, to talk about the BBQ Hall of Fame, if Guy Fieri is a true barbecue influence, and his barbecue video courses. Ken and Scott discuss how to add chile pepper spice to dessert items, and Scott explains why he won’t add recipes to the audio podcast.

Links mentioned in the episode:

Other Links mentioned in the episode:

Listen Instantly!
Your browser does not support the audio element.
Click Above to Listen to This Episode Now!

download Download this episode | iTunes Subscribe via iTunes | RSS feed Subscribe via RSS Feed

 

%d bloggers like this: