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Home Brew Forums > Food and Beverage > Cooking & Pairing > Hot Sauce Forum?
View Poll Results: Hot sauce making forum on HBT?
Yes! 92 82.14%
Nah 20 17.86%
Voters: 112. You may not vote on this poll

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Old 03-07-2013, 12:46 AM   #1
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Default Hot Sauce Forum?

We're taking a poll to get an idea of how many here would support the idea of a hot sauce forum here on HBT.

Currently, there's one focal thread on the topic, but I feel it could use its own forum to get the full potential. I know many homebrewers are generally "crafty" people, hence the cheese, meat smoking, cooking & pairing, etc. forums here.

Perhaps a hot sauce making forum could be supported here?


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Old 03-07-2013, 12:55 AM   #2
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Heh, I'm pretty sure your conclusion will be that 100% of HBT members want a Hot Sauce Forum. Such is the nature of polls here.


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Old 03-07-2013, 12:59 AM   #3
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Originally Posted by passedpawn View Post
Heh, I'm pretty sure your conclusion will be that 100% of HBT members want a Hot Sauce Forum. Such is the nature of polls here.
Most likely. That will leave it up to the admin to decide if it will support the volume to warrant its own forum.
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On tap:
1. none 2. German "Zehner" Pils 3. Jalapeno Cream Ale 4. IPA 5.[Nitrogen] Dry Stout
Primary:
1. ESB 2. ESB 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Thimbleberry Lambic 3. Thimbleberry Lambic 4. none 5. none
Bottled:
About 18 gallons of beer & 3 gallons of mead
Kegged & conditioning:
IPA, Ger Pils, Imperial Oatmeal Espresso Stout x2
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Old 03-07-2013, 02:10 PM   #4
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Hot sauce!!!!!
Love it, just give me another hobby to get consumed in!!
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Old 03-07-2013, 03:06 PM   #5
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I voted yes, but I really don't know if it is enough to need its own dedicated forum. It would at least need to expanded to pepper growing.


Or what about a food processing forum or something along those lines. It could have canning, preserving, fermenting, and hot sauce making.
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Old 03-07-2013, 03:13 PM   #6
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Knowing almost nothing about website/forum administration, is it as simple as just cutting and pasting template code, naming the new forum and putting a link on the homepage? If so, I would say having a hotsauce forum is a no-brainer.

If it requires a full night of work and debugging for a forum that will likely have considerably lower volume than one of the "main" brewing forums, I would think it to be not worth the trouble.
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Old 03-07-2013, 10:35 PM   #7
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Quote:
Originally Posted by CreamyGoodness View Post
Knowing almost nothing about website/forum administration, is it as simple as just cutting and pasting template code, naming the new forum and putting a link on the homepage? If so, I would say having a hotsauce forum is a no-brainer.

If it requires a full night of work and debugging for a forum that will likely have considerably lower volume than one of the "main" brewing forums, I would think it to be not worth the trouble.
I imagine it would take about the same amount of effort and space as the cheese making or meat smoking & curing forums. How much that is on either account exactly, I'm not sure.
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On tap:
1. none 2. German "Zehner" Pils 3. Jalapeno Cream Ale 4. IPA 5.[Nitrogen] Dry Stout
Primary:
1. ESB 2. ESB 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. Thimbleberry Lambic 3. Thimbleberry Lambic 4. none 5. none
Bottled:
About 18 gallons of beer & 3 gallons of mead
Kegged & conditioning:
IPA, Ger Pils, Imperial Oatmeal Espresso Stout x2
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Old 03-08-2013, 01:34 AM   #8
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Hot sauce is the bomb! I vote yes for a hot sauce & Hot pepper forum!

Made a delicious Habanero lime cheesecake last year with homegrown habs! Went great with a mango hab sauce that my buddy made!
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Old 03-08-2013, 01:49 AM   #9
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I freeken love hot sauce, but what about the other sauces!!! How about mopping sauce for low and slow smoking or making the next BBQ sauce a sweet and spicy caramelize sauce from heaven. Why just hot sauce? Not trying to make trouble, just ask'n?
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Old 03-08-2013, 06:07 PM   #10
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Quote:
Originally Posted by mikescooling View Post
I freeken love hot sauce, but what about the other sauces!!! How about mopping sauce for low and slow smoking or making the next BBQ sauce a sweet and spicy caramelize sauce from heaven. Why just hot sauce? Not trying to make trouble, just ask'n?
What about Salsa?


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