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OT: Athens hot sauce
Posted on 11/4/18 at 6:02 pm
Posted on 11/4/18 at 6:02 pm
Was at a buddy's place to watch the games yesterday and he cracked open a blast from the past, Moose's Last Breath hot sauce. For anyone not familiar, this was only available at Rocky's Pizza. Unfortunately, the spot closed down in '04 after the owner unfortunately committed suicide in late '03.
The bottle technically expired back in 07, but I'm still alive today and it was just as delicious as I remember.
Anyways, does anyone know if either A) it's still possible to acquire this hot sauce or was this possibly the last bottle in existence? Or B) doors the recipe live out there anywhere? It's not really a super hot variety or anything, just a great flavor and went on almost anything. Would love to find some or start making some on my own for friends.
Appreciate any insights. Will slap a photo or two on when I'm back on my computer for reference.
The bottle technically expired back in 07, but I'm still alive today and it was just as delicious as I remember.
Anyways, does anyone know if either A) it's still possible to acquire this hot sauce or was this possibly the last bottle in existence? Or B) doors the recipe live out there anywhere? It's not really a super hot variety or anything, just a great flavor and went on almost anything. Would love to find some or start making some on my own for friends.
Appreciate any insights. Will slap a photo or two on when I'm back on my computer for reference.
5
Posted on 11/4/18 at 6:04 pm to fibonaccisquared
Cool story.
I always wondered why Rocky's closed. Now I know, but kinda wish I didn't.
Pursuant to your request, I can't help you find the hot sauce.
I always wondered why Rocky's closed. Now I know, but kinda wish I didn't.
Pursuant to your request, I can't help you find the hot sauce.
Posted on 11/4/18 at 6:54 pm to fibonaccisquared
Does he have any of the bottles still, or did you finish it? Any chance you can get the ingredients and experiment from there?
Posted on 11/4/18 at 7:00 pm to fibonaccisquared
Actually, was able to find the ingredients on some shooting website:
Scotch Bonnet Peppers, Vinegar, Aged Cayenne Peppers, Natural Flavor, Salt, Garlic, Pineapple Juice concentrate, Ascorbic Acid, white mangoes, Habanero Peppers, Black Pepper, Red Cayenne Pepper
Yea, no idea how to try to replicate it with the "Natural Flavor" bit.
But the guy that posted the link seems to know how to get his hands on some of the sauce as of 2013, so maybe it's worth trying to find the guy and contact him:
https://wethearmed.com/r-r/hot-sauce/msg338816/#msg338816
Scotch Bonnet Peppers, Vinegar, Aged Cayenne Peppers, Natural Flavor, Salt, Garlic, Pineapple Juice concentrate, Ascorbic Acid, white mangoes, Habanero Peppers, Black Pepper, Red Cayenne Pepper
Yea, no idea how to try to replicate it with the "Natural Flavor" bit.
But the guy that posted the link seems to know how to get his hands on some of the sauce as of 2013, so maybe it's worth trying to find the guy and contact him:
https://wethearmed.com/r-r/hot-sauce/msg338816/#msg338816
This post was edited on 11/4/18 at 7:02 pm
Posted on 11/4/18 at 8:51 pm to P-Dawg
The buddy I was mentioning... I'm about 99.9% positive that is him. I know it matches up with his old email address and he posts on wethearmed a good bit. He had a pretty decent surplus but this is the last bottle. I did get the ingredients list and that's the next step... Play around with it a bit.
The other thought is to try and contact someone at The Grill to ask about it... As Russo (the deceased owner of Rocky's) also started The Grill and Gyro Wrap.
Posted on 11/4/18 at 9:29 pm to fibonaccisquared
I hated to hear about Moose, ate there often and he was a genuinely good guy.
There is a philosophy about death that your last death only occurs once your name is spoken the final time. He lives on.
There is a philosophy about death that your last death only occurs once your name is spoken the final time. He lives on.
Posted on 11/5/18 at 5:31 pm to fibonaccisquared
Amazon carries it periodically - you can sign up to be notified when it is available.
Posted on 11/6/18 at 9:33 am to FaCubeItches
quote:
Amazon carries it periodically - you can sign up to be notified when it is available.
Yeah, I'm signed up, but wasn't sure if there is any way to see when the last time it was made available.
Posted on 11/6/18 at 1:32 pm to P-Dawg
From the ingredients, sounds pretty good. Put all that on a Google search and see what you come up with.
Posted on 11/6/18 at 1:38 pm to Cobb Dawg
quote:
From the ingredients, sounds pretty good. Put all that on a Google search and see what you come up with.
Yeah... key thing to figure out is whether to ferment or not... how *much* of it is fermented... and then what is "natural flavoring"...
I'll play with the ingredients list a bit and see if I can come up with something close. At worst, as long as it's palatable, I'll have some Christmas giveaway stuff.
Posted on 11/6/18 at 2:05 pm to fibonaccisquared
Nobody wants your shite arse hot sauce for Christmas.
Posted on 11/6/18 at 2:49 pm to deeprig9
quote:
Nobody wants your shite arse hot sauce for Christmas.
I've got 10 requests already... get fricked rig.
Some people do Christmas cookies... I do Christmas hot sauce...
Posted on 11/6/18 at 2:52 pm to fibonaccisquared
Sure you do.
Posted on 11/6/18 at 3:04 pm to deeprig9
quote:
Sure you do.
Last year I made 3 varieties...
Tropical/Citrus Serrano
Classic "hot" with Scotch Bonnet
and Light your a-hole on fire tomorrow with Carolina Reapers
I've also done a tomatillo salsa and red salsa pair for gifts before, but it's just a lot more ingredients to buy since instead of a 4-5oz bottle you're making 8 or 16oz jars. Also, more work to do good salsa over hot sauce. Instead of hand chopping/dicing, I just pulse that shite in a blender or with the immersion blender and then sieve it out.
Posted on 11/6/18 at 3:56 pm to fibonaccisquared
We believe you.
Posted on 11/6/18 at 5:06 pm to fibonaccisquared
quote:
and Light your a-hole on fire tomorrow with Carolina Reapers
Had the Carolinas many times. Warm.
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