midnight Posted February 26, 2019 Share Posted February 26, 2019 I have started making condiments. So far, I have made a creamy honey mustard, ranch dressing, BBQ sauce, tzatziki sauce and a garlic butter sauce. I am looking to start making ketchup and mayonnaise next. We have also made our own butter. My grandfather, who is from Texas and has eaten every BBQ sauce on the market, says I need to bottle mine and sell it. We also make marinades, marinara sauces, and spreads. I might make a few bottles of each and send them out as samples to some folks. Just to get some feedback. 4 Link to comment Share on other sites More sharing options...
wacky1980 Posted February 26, 2019 Share Posted February 26, 2019 i use condiments... *WINK*WINK* 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 2 minutes ago, wacky1980 said: i use condiments... *WINK*WINK* When I make up a batch of each, I'll shoot you some. All I am seeking is honest feedback. I know disco and the kids love them, but I need total unbiased opinions. What I might need to add or take away from each. If they need any tweaking or if they are good as they are. We have stopped buying several condiments, because we like ours better than what's on the shelves at the store. 1 Link to comment Share on other sites More sharing options...
Kudasai Posted February 26, 2019 Share Posted February 26, 2019 2 Link to comment Share on other sites More sharing options...
mthor Posted February 26, 2019 Share Posted February 26, 2019 43 minutes ago, midnight said: When I make up a batch of each, I'll shoot you some. All I am seeking is honest feedback. I know disco and the kids love them, but I need total unbiased opinions. What I might need to add or take away from each. If they need any tweaking or if they are good as they are. We have stopped buying several condiments, because we like ours better than what's on the shelves at the store. I have a recipe for a basic hot mustard, also a recipe for preparing horseradish. If you want them, let me know, and I'll PM them to you or disco. 2 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 54 minutes ago, mthor said: I have a recipe for a basic hot mustard, also a recipe for preparing horseradish. If you want them, let me know, and I'll PM them to you or disco. I never turn down recipes. 1 Link to comment Share on other sites More sharing options...
Mini_ghost420 Posted February 26, 2019 Share Posted February 26, 2019 give me some! give me some of the sauce you motherfucker! I'll give you some feedback all right 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 1 minute ago, Mini_Ghost said: give me some! give me some of the sauce you motherfucker! I'll give you some feedback all right Soon as I find out how to mail out perishable items, I will send you some. I have to find out how to mail these items, so they don't spoil. I don't add preservatives, not yet anyways, so I may have to get dry ice. I have to find out. 1 Link to comment Share on other sites More sharing options...
little_girl_lost Posted February 26, 2019 Share Posted February 26, 2019 i would be proud to be in your test market 1 Link to comment Share on other sites More sharing options...
wacky1980 Posted February 26, 2019 Share Posted February 26, 2019 my sister makes a lot of that same stuff. she has a farm outside nashville where they do all sorts of fruit/veg, goats/pigs/chickens/etc, and a few colonies of bees. she's always making soaps, balms, canned goodies, sauces, whatever. i wish i had the time or space to do anything fun like that. if you canned the sauces, would they be able to travel a bit without spoiling? 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 Just now, little_girl_lost said: i would be proud to be in your test market As soon as I figure out the mailing process for perishable items, I will be shipping some out. I will PM you when i have all of that sorted out. I will find out Friday when I go to the post office. Thanks. Link to comment Share on other sites More sharing options...
Mini_ghost420 Posted February 26, 2019 Share Posted February 26, 2019 2 minutes ago, midnight said: Soon as I find out how to mail out perishable items, I will send you some. I have to find out how to mail these items, so they don't spoil. I don't add preservatives, not yet anyways, so I may have to get dry ice. I have to find out. if you mailed it with dry ice I'd get the sauce and a new toy 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 Just now, wacky1980 said: my sister makes a lot of that same stuff. she has a farm outside nashville where they do all sorts of fruit/veg, goats/pigs/chickens/etc, and a few colonies of bees. she's always making soaps, balms, canned goodies, sauces, whatever. i wish i had the time or space to do anything fun like that. if you canned the sauces, would they be able to travel a bit without spoiling? That's what I was asking disco a while ago. I think they should be fine if I overnight them, if they are canned. We have tons of jars. We can can them easily. I need to Google it. Like ranch dressing at the store is in bottles at room temperature. But they are loaded with preservatives. I have no preservatives in mine. It's all legit ingredients. I'm gonna try my hand at making mayonnaise tomorrow. I know how to make ketchup, but it is kind of more trouble than it's worth. 1 Link to comment Share on other sites More sharing options...
little_girl_lost Posted February 26, 2019 Share Posted February 26, 2019 2 minutes ago, midnight said: As soon as I figure out the mailing process for perishable items, I will be shipping some out. I will PM you when i have all of that sorted out. I will find out Friday when I go to the post office. Thanks. giggity and I have done a lot of test market stuff in the past and i'm not afraid to be brutally honest about the product 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 Just now, little_girl_lost said: giggity and I have done a lot of test market stuff in the past and i'm not afraid to be brutally honest about the product Awesome. That is what I'm looking for. Disco tells me it's delicious, but I mean, we are married. I want some unbiased opinions. Tell me if it's good to go, or if it needs this or that. Or it just tastes like shit. Personally, I like them better than the stuff from the store, but that's just me. What is good to me, might not be good to anyone else. Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 @Still Me, do you know anything about mailing perishable food items, such as ranch dressing? Like how could I get it to folks without it spoiling? Link to comment Share on other sites More sharing options...
wacky1980 Posted February 26, 2019 Share Posted February 26, 2019 1 minute ago, midnight said: That's what I was asking disco a while ago. I think they should be fine if I overnight them, if they are canned. We have tons of jars. We can can them easily. I need to Google it. Like ranch dressing at the store is in bottles at room temperature. But they are loaded with preservatives. I have no preservatives in mine. It's all legit ingredients. I'm gonna try my hand at making mayonnaise tomorrow. I know how to make ketchup, but it is kind of more trouble than it's worth. some home-made items remain shelf-stable for years with simple canning / pasteurization techniques. not sure that mayo fits that bill, but i've used jellies, vegetables, marinara, and salsa up to two years after canning, and it's been fine (flavors dull / change a bit over time, but otherwise ok). 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 Just now, wacky1980 said: some home-made items remain shelf-stable for years with simple canning / pasteurization techniques. not sure that mayo fits that bill, but i've used jellies, vegetables, marinara, and salsa up to two years after canning, and it's been fine (flavors dull / change a bit over time, but otherwise ok). The mayo based items are the ones I'm concerned about. I know the BBQ sauce and marinara sauces would be fine if canned. I also make enchilada sauce. Forgot to mention that one earlier. I've got some homework to do on the mayo subject. 1 Link to comment Share on other sites More sharing options...
wacky1980 Posted February 26, 2019 Share Posted February 26, 2019 Just now, midnight said: The mayo based items are the ones I'm concerned about. I know the BBQ sauce and marinara sauces would be fine if canned. I also make enchilada sauce. Forgot to mention that one earlier. I've got some homework to do on the mayo subject. some people are of the opinion that mayo is no more volatile, biologically speaking, than regular mustard. it's just that it dries / breaks down and starts to look funky. i disagree though; one should not fuck with the mayo. if it's left at room temp for more than 2 hours, i toss it. been food poisoned off bad mayo like three different times, and i'm not ready for a fourth. 1 Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 1 minute ago, wacky1980 said: some people are of the opinion that mayo is no more volatile, biologically speaking, than regular mustard. it's just that it dries / breaks down and starts to look funky. i disagree though; one should not fuck with the mayo. if it's left at room temp for more than 2 hours, i toss it. been food poisoned off bad mayo like three different times, and i'm not ready for a fourth. Yeah. Once the seal is broken, it needs to stay in the refrigerator. I'm like you, if it sits out long, I'm not touching it. I just have to figure out if it can be canned. I mean, they make mayo and put it in jars with a seal, and it sits on shelves for who knows how long, before someone buys it. And it's fine. I think it can probably be canned, but I will make sure before I send any out. If I have to add preservatives, I'll do that too. 1 Link to comment Share on other sites More sharing options...
rpgamer Posted February 26, 2019 Share Posted February 26, 2019 2 hours ago, mthor said: I have a recipe for a basic hot mustard, also a recipe for preparing horseradish. If you want them, let me know, and I'll PM them to you or disco. Damn. I could really go for a good juicy burger with some prepared horseradish. Shit, I haven't had that in forever. Link to comment Share on other sites More sharing options...
Still Me Posted February 26, 2019 Share Posted February 26, 2019 2 hours ago, midnight said: @Still Me, do you know anything about mailing perishable food items, such as ranch dressing? Like how could I get it to folks without it spoiling? Wait homemade? Or are we talkin like...hidden valley?... ranch in a bottle can not be refrigerated up till opening...if you’re mailing something opened or homemade...it’s a box large enough to fit a foam cooler...then ice pack that bitch...send it 2 day shipping and you’re solid Link to comment Share on other sites More sharing options...
midnight Posted February 26, 2019 Author Share Posted February 26, 2019 41 minutes ago, Still Me said: Wait homemade? Or are we talkin like...hidden valley?... ranch in a bottle can not be refrigerated up till opening...if you’re mailing something opened or homemade...it’s a box large enough to fit a foam cooler...then ice pack that bitch...send it 2 day shipping and you’re solid Yeah it's homemade. I don't fuck with bottled ranch. I am going to try making homemade mayonnaise tomorrow. I'm gonna send some samples out, or I want to anyways, and I was curious as to how to send out something homemade like that, that doesn't have preservatives. Link to comment Share on other sites More sharing options...
little_girl_lost Posted March 8, 2019 Share Posted March 8, 2019 On 2/26/2019 at 2:16 PM, midnight said: As soon as I figure out the mailing process for perishable items, I will be shipping some out. I will PM you when i have all of that sorted out. I will find out Friday when I go to the post office. Thanks. How about instead of sending samples, I'll pay you for full size bottles/jars Figure out how much that would be including supplies, labor, &shipping, get back to me and i'll send out the money 1 Link to comment Share on other sites More sharing options...
midnight Posted March 8, 2019 Author Share Posted March 8, 2019 11 minutes ago, little_girl_lost said: How about instead of sending samples, I'll pay you for full size bottles/jars Figure out how much that would be including supplies, labor, &shipping, get back to me and i'll send out the money PM sent. Link to comment Share on other sites More sharing options...
PhilosipherStoned Posted March 8, 2019 Share Posted March 8, 2019 Make a ketchup.. That's my favorite condiment. Just so you know jalepeno ketchup isn't as boss as it sounds.. Well I like spicy shit.. but no attempt at jalepeno ketchup has ever seemed that great to me. 1 Link to comment Share on other sites More sharing options...
tsar4 Posted March 8, 2019 Share Posted March 8, 2019 Wanna get rich? Find a way to deliver onion flavor without using onions. And don't even try passing asafoetida as a substitute. 1 Link to comment Share on other sites More sharing options...
midnight Posted March 9, 2019 Author Share Posted March 9, 2019 1 hour ago, PhilosipherStoned said: Make a ketchup.. That's my favorite condiment. Just so you know jalepeno ketchup isn't as boss as it sounds.. Well I like spicy shit.. but no attempt at jalepeno ketchup has ever seemed that great to me. I don't like jalapeno's, so I've never had it. Link to comment Share on other sites More sharing options...
midnight Posted March 9, 2019 Author Share Posted March 9, 2019 1 hour ago, tsar4 said: Wanna get rich? Find a way to deliver onion flavor without using onions. And don't even try passing asafoetida as a substitute. Sounds tricky. Link to comment Share on other sites More sharing options...
PhilosipherStoned Posted March 9, 2019 Share Posted March 9, 2019 35 minutes ago, midnight said: I don't like jalapeno's, so I've never had it. Jalepenos/even the flavor just isn't a good mix with ketchup.. I still want a ketchup with a good heat to it though. I might try to make my own some day. Link to comment Share on other sites More sharing options...
midnight Posted March 9, 2019 Author Share Posted March 9, 2019 2 minutes ago, PhilosipherStoned said: Jalepenos/even the flavor just isn't a good mix with ketchup.. I still want a ketchup with a good heat to it though. I might try to make my own some day. You could add just a bit of sriracha sauce to it. It would give it the heat you're looking for, while keeping the added flavor to a minimum. 1 Link to comment Share on other sites More sharing options...
PhilosipherStoned Posted March 9, 2019 Share Posted March 9, 2019 (edited) or ghost pepper etc.. I've already made the connection.. You just don't want too much "flavor"in a condiment anyway. Edited March 9, 2019 by PhilosipherStoned Link to comment Share on other sites More sharing options...
midnight Posted March 9, 2019 Author Share Posted March 9, 2019 I don't do spicy much. I have heartburn bad enough as it is. But I love ketchup, and I'm like the only person in our house that likes it. Which is good for me. I don't have to share it. I don't care for mustard though. Not regular mustard anyways. 1 Link to comment Share on other sites More sharing options...
rpgamer Posted March 9, 2019 Share Posted March 9, 2019 The only thing I find plain yellow mustard good for is pretzels. 2 1 Link to comment Share on other sites More sharing options...
midnight Posted March 10, 2019 Author Share Posted March 10, 2019 Some fresh made ranch. 1 Link to comment Share on other sites More sharing options...
little_girl_lost Posted March 10, 2019 Share Posted March 10, 2019 17 minutes ago, midnight said: Some fresh made ranch. i'm not falling for that again 1 Link to comment Share on other sites More sharing options...
midnight Posted March 10, 2019 Author Share Posted March 10, 2019 45 minutes ago, little_girl_lost said: i'm not falling for that again What did I miss? Link to comment Share on other sites More sharing options...
Ginguy Posted March 11, 2019 Share Posted March 11, 2019 On 2/26/2019 at 2:19 PM, midnight said: We can can them easily. I need to Google it. https://www.ups.com/us/es/services/knowledge-center/article.page?name=how-to-ship-food-so-it-stays-fresh&kid=d746b8ce There ya go. 1 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 2 minutes ago, Ginguy said: https://www.ups.com/us/es/services/knowledge-center/article.page?name=how-to-ship-food-so-it-stays-fresh&kid=d746b8ce There ya go. Thanks. Bookmarked. This was the biggest hurdle. I'm going to start by sending one item to one person and see if it makes it there safe. And edible. If that works, I can start shipping a larger quantity to more people. If I get positive feedback, I may look into marketing the products. I won't need a commissary or any of that mess for something like sauces and condiments. Should be smooth sailing if the feedback is positive enough. Link to comment Share on other sites More sharing options...
stilgar Posted March 11, 2019 Share Posted March 11, 2019 2 Link to comment Share on other sites More sharing options...
That_One_Guy Posted March 11, 2019 Share Posted March 11, 2019 On 2/26/2019 at 12:12 PM, midnight said: I have started making condiments. So far, I have made a creamy honey mustard, ranch dressing, BBQ sauce, tzatziki sauce and a garlic butter sauce. I am looking to start making ketchup and mayonnaise next. We have also made our own butter. My grandfather, who is from Texas and has eaten every BBQ sauce on the market, says I need to bottle mine and sell it. We also make marinades, marinara sauces, and spreads. I might make a few bottles of each and send them out as samples to some folks. Just to get some feedback. Dude give me that fucking honey mustard...please 1 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 8 minutes ago, stilgar said: Interesting. A relatively simple way to make Worcestershire sauce. Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 3 minutes ago, That_One_Guy said: Dude give me that fucking honey mustard...please I can do that. I will be making some bottles very soon. I am looking to send out some samples, so I can get some feedback. I will pm you when I have it ready, so I can get mailing details. Or if you are on Facebook, you can send me a pm with your name and I'll add you. We have a cooking group on there too. 1 Link to comment Share on other sites More sharing options...
That_One_Guy Posted March 11, 2019 Share Posted March 11, 2019 Just now, midnight said: I can do that. I will be making some bottles very soon. I am looking to send out some samples, so I can get some feedback. I will pm you when I have it ready, so I can get mailing details. Or if you are on Facebook, you can send me a pm with your name and I'll add you. We have a cooking group on there too. Thanks man! 1 Link to comment Share on other sites More sharing options...
stilgar Posted March 11, 2019 Share Posted March 11, 2019 2 minutes ago, midnight said: Interesting. A relatively simple way to make Worcestershire sauce. Well, not really since it's lacking several key ingredients that give worcestershire sauce it's distinct flavor. 1 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 1 minute ago, stilgar said: Well, not really since it's lacking several key ingredients that give worcestershire sauce it's distinct flavor. I agree, but this seems to be a more authentic version, before so many things we can't pronounce were added to items. I want to try it and see how it compares to what we know as Worcestershire sauce today. I'd also like to learn to brew soy sauce. Link to comment Share on other sites More sharing options...
Ric Posted March 11, 2019 Share Posted March 11, 2019 I've thought about making my hot sauce or ketchup but never did. 1 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 Just now, Ric said: I've thought about making my hot sauce or ketchup but never did. Ketchup is a bit more of a hassle than it's worth. Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 @Still Me, have you ever had tomato gravy? Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 We also make tortilla chips, potato chips and donuts. Link to comment Share on other sites More sharing options...
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