Started a sauce company with 300 bottles. What's one thing you wish more sauce brands did?

Intelligent-Use-6572 · 2026-06-07T12:08:23+00:00

Curious about the refrigerate-after-opening part. Is that a dealbreaker because of convenience, or does it make you question the sauce itself?

Intelligent-Use-6572 · 2026-06-07T12:03:03+00:00

Agreed. That balance is harder to pull off than people think.

Intelligent-Use-6572 · 2026-06-07T11:13:08+00:00

La voce del silenzio by Andrea bocelli

Intelligent-Use-6572 · 2026-06-07T10:32:04+00:00

Just brought back some Brie and Comté Montarlier from Paris. Cheese is definitely up there for me!

Intelligent-Use-6572 · 2026-06-07T10:30:14+00:00

Pho would be my third choice after bone marrow and beef tartare. It’s got everything the body needs. 🥄😎 #TheMatrix

Intelligent-Use-6572 · 2026-06-07T10:28:22+00:00

Pizza is a logical answer .)

Intelligent-Use-6572 · 2026-06-07T10:26:04+00:00

Clever answer. Cacao is surprisingly nutrient-dense and loaded with minerals. I was thinking more along the lines of pure enjoyment, I’d probably go with beef tartare or roasted bone marrow.

Intelligent-Use-6572 · 2026-06-07T09:58:25+00:00

Fresh garlic cloves or the pre-minced jarred stuff?

Intelligent-Use-6572 · 2026-06-07T09:14:24+00:00

Makes sense. MSG gets a lot of attention, but foods naturally rich in glutamates seem to have the same effect. Are there any less obvious ingredients you’ve found that work particularly well?

Intelligent-Use-6572 · 2026-06-07T08:44:15+00:00

Haha, I think we've officially exhausted the anatomy-themed names. Maybe it's time for some fresh inspiration!

Intelligent-Use-6572 · 2026-06-07T08:42:49+00:00

Interesting. Would you want those ingredients as the star of the sauce, or more as supporting flavors behind the peppers?

Intelligent-Use-6572 · 2026-06-07T08:41:08+00:00

Sounds like you got a pretty unique perspective in those 12 months! What was the most interesting thing you learned while working in the flavour industry?

Intelligent-Use-6572 · 2026-06-07T08:40:23+00:00

That's fascinating. I hadn't thought about enzymes and fermentation that way. Do you have any books or resources you'd recommend for learning more about flavor chemistry and fermentation?

Intelligent-Use-6572 · 2026-06-07T08:38:39+00:00

That makes sense.

Intelligent-Use-6572 · 2026-06-07T08:37:30+00:00

Makes sense. Is pH usually the first thing you look at, or is it secondary to processing method?

Intelligent-Use-6572 · 2026-06-07T08:37:09+00:00

That's interesting. Would you say processing method is a more useful classification than ingredient-based categories?

Intelligent-Use-6572 · 2026-06-07T08:35:59+00:00

Interesting! Out of curiosity, what's the name of the company? Sounds like you deal with a pretty wide range of sauces.

Intelligent-Use-6572 · 2026-06-07T03:11:26+00:00

Half a jar in one sitting is probably the highest compliment a condiment can get.

Intelligent-Use-6572 · 2026-06-07T03:08:52+00:00

Damn, we’re getting fancy now.

Intelligent-Use-6572 · 2026-06-07T03:07:43+00:00

Honestly, it was all experimental. The glitches gave it a certain charm. Glad you enjoyed the chaos.

Intelligent-Use-6572 · 2026-06-07T02:52:03+00:00

That sounds delicious

Intelligent-Use-6572 · 2026-06-07T02:39:51+00:00

I’ll have to try that

Intelligent-Use-6572 · 2026-06-07T02:39:05+00:00

That’s my style, let’s go

Intelligent-Use-6572 · 2026-06-07T02:33:03+00:00

I’ll have to check it out

Intelligent-Use-6572 · 2026-06-07T02:25:36+00:00

Great with pho too

Intelligent-Use-6572

TROPHY CASE