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Crown Publishers, Inc. Cookwise, the Hows and Whys of Successful Cooking 1st ed. Charlotte Snyder Turgeon; Nina Froud eds.
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Archived from the original on December 23, Retrieved January 7, Schocken Books. May 1, The Oxford companion to American food and drink.
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Retrieved May 21, Menasha Ridge Press. DEX online. The Independent. July 2, Retrieved September 5, New York Times.
Retrieved May 20, Seven Neighborhoods in Detroit: Recipes from the City. Beneva Publishing. Barbecue sauces.
After about 1 to 2 hours of very gentle pureeing and simmering, the mixture becomes crimson, smooth, and ready for packaging.
Some of the factors they considered when creating the sauce include the type of chiles, how strong the vinegar should be, and how the sauce will be used.
Fliman prefers more versatile sauces that have various applications and can be used on eggs, steaks, vinaigrette, and many other types of food.
Some of the pepper sauces in the market have niche flavor profiles and only serve specific purposes. Post written by Alfred Taylor. The two came about the idea when they realized that many people around them were making terrible food choices, and they wanted to create products that would allow people to make the most out of their food.
In , Brian Ballan resigned from his bank job to follow his passion for making great food, while Ariel Fliman quit his job as a lawyer in New York to venture into pepper sauce.
Ballan joined Buddakan, in New York City, as a line cook in order to develop his culinary skills. At roughly the same time Ballan got into the cooking career, Ariel Fliman was creating hot pepper sauces and was starting to get really good at it, all while doing it from the comfort of his kitchen.
Due to their shared passion for creating delicious food, Brian and Ariel decided to partner up and launch their own unique pepper sauce.
Soon after they came to an agreement, they launched their pepper sauce and started marketing it around New York. Since then, they have increased the number of products and flavors they offer and have diversified from their local specialty shops to grocery stores all around America.
Ballan and Fliman have been chile pepper lovers for as long as they can remember. As children, the two would often compete to determine who could consume the spiciest pepper, and unsurprisingly they would both lose most of the time.
According to Ballan and Fliman, when it comes to making a delicious pepper sauce, minimalism is key. These are named after the fact that the chiles used to make the pepper sauce are actually grown at a rooftop a couple of blocks away from their kitchen.
People from around New York City really love this pepper sauce. The most interesting thing about this is that the only difference between this pepper sauce and the original pepper sauce is where the chiles are grown.
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