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Comments on: Review: California Habanero Blends – Ginger Garlic Hot Sauce http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/ Wed, 19 Aug 2009 20:38:24 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Josh http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-118762 Josh Sat, 01 Dec 2007 15:31:41 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-118762 Sugar as the first ing. a bit to sweet for me. Sugar as the first ing. a bit to sweet for me.

]]> By: Sharkey http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116465 Sharkey Thu, 08 Nov 2007 17:14:32 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116465 Steve - Thanks for the review and you are spot on that this sauce has its applications! I made the three totally different sauces that made me happy! Because if it did not sell I was eating hundreds of cases of it! But it seems to keep running out and I keep making it. The heat is a starting point for people to try the Habanero heat and flavor that it can be tamed and not all sauces are made to make people cry. The secret to all the sauces is the citrus base and that the Garlic Key Lime sauce is added to each in different amounts to get the different heat levels. So if one is not hot enough like the Ginger Garlic just add some of the Garlic Key Lime, since it’s already in there you doesn’t get a huge flavor shift only added heat. I find ways to use this sauce and it always surprises me, we use it as a marinade with some added soy sauce and beer is AWSOME and like you mentioned it makes a great Orange Chicken with a kick or a nice Orange Chicken Salad add some mandarins and some noodles it always a hit. One of the restaurants locally has customers using it as a salad dressing straight out of the bottle. I like to add some rice wine vinegar myself and a touch of oil. Thanks for the comment on the packaging that was the longest part of the whole process, was to make a straight forward appealing label that stood out of the crowd. I am also an Airbrush Illustrator so I was very particular in the process and design. Branding was the key and will help sell future products. The labels contrast the sauces and were targeted to women, they do most of the shopping and gift buying so if the sauce was great but no one picked it up then what. I had to appeal to the shopper and it is mostly the women who do it. Men seem to eat whets in the fridge so lets put it there. I wanted to see my sauces in local restaurants and homes that was not offensive and welcomed its use at the table. We were picked up by Raley's who owns BelAir and Nobhill foods in California and will start stocking shelves in at least 20 stores through out Northern California mostly Bay Area and Chico Area to start. We were also invited to the Sunset Magazine Celebration Weekend this year and did extremely well with the Foodie Group and sold almost 50 cases for the two day event. Also at the Autumn Food and Wine Festival in Lake Tahoe we received some great comments from some of the Executive Chefs in there cooking competition and also from one of the Cooking Demonstrators from the CIA Culinary Institutes of America in St.Helena Ca. These types of events and food industry feedback have really helped to solidify my concepts with the sauces of that they are not a typical hot sauce but more of cooking sauces and finishing sauces. Thanks again and I look forward to spending more time reading other reviews of all the other sauces out there and trying them out. Your time is really appreciated. Thank You! Steve – Thanks for the review and you are spot on that this sauce has its applications! I made the three totally different sauces that made me happy! Because if it did not sell I was eating hundreds of cases of it! But it seems to keep running out and I keep making it. The heat is a starting point for people to try the Habanero heat and flavor that it can be tamed and not all sauces are made to make people cry. The secret to all the sauces is the citrus base and that the Garlic Key Lime sauce is added to each in different amounts to get the different heat levels. So if one is not hot enough like the Ginger Garlic just add some of the Garlic Key Lime, since it’s already in there you doesn’t get a huge flavor shift only added heat. I find ways to use this sauce and it always surprises me, we use it as a marinade with some added soy sauce and beer is AWSOME and like you mentioned it makes a great Orange Chicken with a kick or a nice Orange Chicken Salad add some mandarins and some noodles it always a hit. One of the restaurants locally has customers using it as a salad dressing straight out of the bottle. I like to add some rice wine vinegar myself and a touch of oil.
Thanks for the comment on the packaging that was the longest part of the whole process, was to make a straight forward appealing label that stood out of the crowd. I am also an Airbrush Illustrator so I was very particular in the process and design. Branding was the key and will help sell future products. The labels contrast the sauces and were targeted to women, they do most of the shopping and gift buying so if the sauce was great but no one picked it up then what. I had to appeal to the shopper and it is mostly the women who do it. Men seem to eat whets in the fridge so lets put it there. I wanted to see my sauces in local restaurants and homes that was not offensive and welcomed its use at the table.
We were picked up by Raley’s who owns BelAir and Nobhill foods in California and will start stocking shelves in at least 20 stores through out Northern California mostly Bay Area and Chico Area to start.
We were also invited to the Sunset Magazine Celebration Weekend this year and did extremely well with the Foodie Group and sold almost 50 cases for the two day event. Also at the Autumn Food and Wine Festival in Lake Tahoe we received some great comments from some of the Executive Chefs in there cooking competition and also from one of the Cooking Demonstrators from the CIA Culinary Institutes of America in St.Helena Ca. These types of events and food industry feedback have really helped to solidify my concepts with the sauces of that they are not a typical hot sauce but more of cooking sauces and finishing sauces.
Thanks again and I look forward to spending more time reading other reviews of all the other sauces out there and trying them out. Your time is really appreciated. Thank You!

]]> By: Bret http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116235 Bret Wed, 07 Nov 2007 13:16:42 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116235 [Comment ID #116090 Quote] My Asian customers would disagree with you on that one.

wesley h zebzda on 11/6/2007 at 3:42 pm said:

Tilipia would not work well in a stir fry……but I bet Cal Hab Ginger Garlic Sauce..would work in a stir fry with a more solid fish

My Asian customers would disagree with you on that one.

]]> By: Buddah http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116218 Buddah Wed, 07 Nov 2007 11:05:25 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116218 Very nice looking meal. I just don't have sauces with sugar as the first ingredient. Tempting review though, good work. Very nice looking meal. I just don’t have sauces with sugar as the first ingredient. Tempting review though, good work.

]]> By: Lars http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116144 Lars Wed, 07 Nov 2007 02:36:39 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116144 Yes, the filets do look great! Nice perfect grill marks. Out of the 3 CHB sauces this is the one that I have not tried. I too felt the same about the SAS implications of the other two sauces. Yes, the filets do look great! Nice perfect grill marks.

Out of the 3 CHB sauces this is the one that I have not tried. I too felt the same about the SAS implications of the other two sauces.

]]> By: wesley h zebzda http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116090 wesley h zebzda Tue, 06 Nov 2007 20:42:45 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116090 Tilipia would not work well in a stir fry......but I bet Cal Hab Ginger Garlic Sauce..would work in a stir fry with a more solid fish Tilipia would not work well in a stir fry……but I bet Cal Hab Ginger Garlic Sauce..would work in a stir fry with a more solid fish

]]> By: XERO http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116079 XERO Tue, 06 Nov 2007 19:39:40 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116079 I'm not real big on fish or ginger, except in a stir fry. I bet this would be great for that. I’m not real big on fish or ginger, except in a stir fry. I bet this would be great for that.

]]> By: Mike@BLP http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116050 Mike@BLP Tue, 06 Nov 2007 13:51:19 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116050 I have tried all three products and they are great I have tried all three products and they are great

]]> By: weszeb http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/comment-page-1/#comment-116032 weszeb Tue, 06 Nov 2007 12:38:52 +0000 http://www.hotsauceblog.com/hotsaucearchives/california-habanero-blends-ginger-garlic/#comment-116032 Hay Steve....nice looking Tilapia Filets.....great looking diamond grill marks....You ever work in a restaurant?...ginger garlic on Tilapia sounds great......nice job Hay Steve….nice looking Tilapia Filets…..great looking diamond grill marks….You ever work in a restaurant?…ginger garlic on Tilapia sounds great……nice job

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