June 4, 2025 • 24 mins
From childhood pranks involving Tabasco sauce on sleeping lips to amassing collections that threaten domestic harmony, the Spice Fiends podcast launches with two hot sauce enthusiasts facing an ultimatum: use their 100+ bottles or watch their prized possessions get tossed. Their significant others' patience has worn thin, and this podcast serves as both salvation and celebration of their flavorful obsession.
Between fits of laughter and moments of genuine appreciation, our hosts dive into the Hell's Kitchen Hot Sauce sampler pack from their friend Ron Dunham. The tasting begins with Retro Jalapeño Verde Style Sauce, a mild yet flavorful blend perfect for Taco Tuesday, featuring jalapeño, honey, tomatillos, and lime juice. Next comes West Side Red Artisan Hot Sauce, a masterful Sriracha-Louisiana style creation with Fresno peppers, habanero, garlic, and unexpected raspberries. Finally, they savor Habanero Mango Salvation, where sweet mango purée balances perfectly with fiery habanero peppers.
Just when you think they're finished, the hosts tackle "Sickle Pickles, Fear the Spear" - pickles infused with Carolina Reaper, habanero, and ghost peppers. The contrast between wanting to enjoy the refreshing pickle while battling extreme heat creates a hilarious finale that leaves them sweating and reaching for relief. Throughout it all, their genuine enthusiasm for craft hot sauces and appreciation for flavor over pure heat shines through.
Whether you're a hot sauce aficionado or simply curious about this spicy subculture, join these self-proclaimed Spice Fiends as they save their collections one bottle at a time while sharing stories, laughs, and expert insights into the world of artisanal hot sauces. Subscribe now on Spotify, YouTube, or wherever you get your podcasts to follow their flavorful journey!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right.
Well, welcome to the SpiceFiends podcast Number one.
Number one, our inauguralepisode.
We got the spice.
We got the spice.
We got the spice.
We got those.
And we're doing this because welove hot sauce and eat it all
(00:26):
the time and over the past yearwe've collected probably about
100 bottles of hot sauce each100 bottles of hot sauce on the
wall, and our significant othershave been telling us to use
them, or they're going to throwthem out.
Speaker 2 (00:41):
And they're going to throw us out.
Speaker 1 (00:43):
They're going to throw the hot sauce out.
Speaker 2 (00:44):
We have a hot sauce out.
Speaker 1 (00:45):
We have a hot sauce addiction, but basically it's
all piling up and we keep buyingmore, so we're using this as an
outlet to go through ourbottles and you know, talk about
it and we've met so many peoplethat make these sauces.
(01:13):
So we have a lot of stories anda lot of history here, and you
might know us from our otherchannel, six, terrible Six which
is more variety based of hotfoods and stuff like that, and
basically, yeah, we just had todo this to try the hot sauces
and review them before they gobad.
They're all going gonna expiresoon.
Speaker 2 (01:25):
Yeah, this is, yeah, this is, uh, we're, we're a
little desperate here because wedon't want to see our, our, uh,
I don't want to see our babiesgo bad, exactly, exactly so uh,
what, what, what actually gotyou into?
Like hot sauce, just in general, because I don't even know if
we've talked about this.
Speaker 1 (01:42):
Now we're talking about it yeah, it is in the room
, um, so basically, uh, thefunny thing is my first
experience with hot sauce andthis sounds kind of fucked up,
but it was when I was a kid boyand uh and uh, me and my buddies
we had a sleepover and, uh, oneof our um buddies so he'll
definitely be a guest is, uh,davis, and that was this type of
(02:04):
show, and I slept on the couchin the living room at this house
and it was me, it was Davis,another Robbie, and this kid,
james, who's the younger brotherof this guy, james Hetfield,
was the singer of a Bostonhardcore band called Eye for an
Eye.
(02:28):
So a little Boston hardcorehistory there.
But basically, uh, yeah, sobasically I was sleeping and I
didn't know anything.
I didn't know hot sauce existed, but, uh, one of them, I was
sleeping, they put tabasco on mylip while I was sleeping and
and woke up to it and I thoughtsomebody had punched me in the
face, like it was like, and I, Ithink, I think from then I was
(02:52):
sold.
But I definitely woke up and Iwas like what the fuck?
I was like what, what?
what the hell would you guys doto me?
You know it was definitelyscreaming, no, just in shock.
You know it was just my wholelip was burning.
I don't even know.
Speaker 2 (03:05):
I got to call them and ask them and see how much
you would think that'd be moreof a traumatizing thing where
they're like I hate hot saucebecause one time I slept with
all my friends I was in a puthot sauce in my mouth.
Speaker 1 (03:15):
Yeah, yeah, I probably should go seek therapy.
Speaker 2 (03:21):
It's all unfolding now.
I didn't know we're gettingthis time.
Speaker 1 (03:22):
So this is a therapy podcast.
So this is why you love it.
Yeah, so I I will.
I will actually ask about thatand find out, like, how much
they actually put on me andwhatever.
Oh, we'll bring it up to rob.
Hopefully he remembers.
I mean, we were like 10 yearsold, so it was a very, very long
, long time ago, that's amazingand uh, yeah, so um, how did you
(03:44):
get into hot stuff?
Speaker 2 (03:45):
hmm, I think it was milk man.
Just he just kept putting milkon the steps.
So it's like why are youputting milk on the steps?
I didn't order any milk.
It's 90 degrees out, it's it'sgonna go bad.
Like why are you putting milkon the steps?
I don't know, I'm just like.
(04:06):
I mean, I guess you know.
Like next thing, you know, myex-wife leaves me for the
milkman.
Speaker 1 (04:15):
You know so then I you know how am I going to help
you through this therapy then.
Speaker 2 (04:22):
So every night I just I just drank hot sauce because
I didn't know what to do withmyself, and I'm sure he just
kept drinking hot sauce andbecame a fiend and changed my
name to El Diablo and it's agreat name.
Now I got six wives and 30 kidsand I'm still a spice fiend.
Speaker 1 (04:43):
Well, thank you.
Thank you for joining me onthis spice mission.
Speaker 2 (04:47):
It's a spice journey for two spice fiends.
Speaker 1 (04:51):
Yes, and just for everybody's, you know, just so
everybody knows we're going tobe okay.
We do have toilet paper in thefreezer.
Yes, in case we have anaccident.
Speaker 2 (05:00):
Yes, and our seats are actually those toilet seats
that the elderly use in case wehave an accident out the other
way.
It doesn't spray all over thecameras don't cough.
Speaker 1 (05:12):
There's no.
There's no coughing in thepodcast.
If you hear a cough, but untilwe get that depends sponsorship.
Yes, then we will not needthose things.
We are very dependent on thatdependent sponsorship XL holds
extra amounts.
I don't know the sizing, oh man, Anyway.
(05:35):
So should we get to this?
Speaker 2 (05:37):
Let's do it.
I'm ready.
Let's get on to our firstepisode.
Thank you guys for hanging on,and that's our little intro and
we're just going to go for it.
This is our first episode.
We'll for hanging on and that'sour little intro and we're
gonna.
We're just gonna go for it.
This is our first episode.
We'll figure it out as we go.
Let's do it.
Speaker 1 (05:48):
Let's do it let's make it a bumpy ride.
Yeah, one of us, and here's ourfirst victim, the sampler from
Hell's Kitchen, our buddy Ron.
Speaker 2 (06:05):
Yes, Ron is the man.
Speaker 1 (06:08):
Yeah, so, anyway.
So I figured you know, for ourfirst hot sauce tasting we were
at the Boston Hot Sauce Festivalat the Harpoon Brewery Is that
the full name of it?
I don't remember the name, but Ithink it's called boston hot
(06:28):
sauce fest yeah, and um, we sawron, oh yeah, ron, good old ron,
from hell's kitchen hot sauceand he, uh, gave me the sampler
it was.
It was back in april, so I'msorry, I'm probably gonna be
saying this a lot because youknow we've gotten a lot of these
and haven't been able to get tothem, but it's not including my
collection either, so yeah, sothis is this is our inaugural
(06:50):
podcast sampler that we're goingto do, because it's all Hell's
Kitchen, ron's freaking cool.
We just saw him in New York.
When was that?
In July, the New York Hot Sauce.
Speaker 2 (07:04):
Festival.
Was it July?
I think it was September oh.
Speaker 1 (07:09):
All right, well you know, oh no, the New England Hot
Sauce Festival was in July.
That was in.
Speaker 2 (07:13):
July.
Yes, new York one was eitherAugust.
Speaker 1 (07:16):
End of August, I think.
Speaker 2 (07:18):
Yep, who knows, who knows what year is it.
Speaker 1 (07:20):
We don't know.
And now ron also gave me his uh, um, newest hot sauce.
That's unnamed, but I, beforewe do anything with that, I we
have to figure out what it'scalled, because I don't think
it'd be fair to review a saucewithout a name oh, it's got the
reaper x in it or whatever yeah,the pepper x.
(07:40):
Sorry, I don't know, I justcalled it reaper x.
You're a reaper x all right, solet's open my ex girlfriend.
Sorry, I don't know why, I justcalled it Reaper X.
You're a Reaper X.
Speaker 2 (07:46):
All right, so let's open this up.
Speaker 1 (07:48):
I called my ex-girlfriend.
All right, so we got.
You want to read this one off?
Speaker 2 (07:55):
Oh baby.
We got retro jalapeno verdestyle sauce, and then we have
this one.
Next is west side red artisanhot sauce, and then we have this
one.
Next is Westside Red ArtisanHot Sauce, and then we have this
Habanero Mango Salvation.
Speaker 1 (08:13):
I feel like we might have done this, but I don't know
, these are definitely coollittle bottles, little mini
bottles for the sampler, and hisartwork is super cool.
Yep, look at this the Statue ofLiberty breathing fire in there
.
That's wicked cool Fire.
I love it.
That's one of my favorite partsof some of these companies the
(08:35):
creativity and the artwork.
The artwork, the packaging.
It's like they put more into itthan just the sauce Naming
funny names Anyway.
Creativity is fun, my friends,so let's do these in the order
of I think.
I think the jalapeno isprobably the lowest.
Speaker 2 (08:53):
Yeah, I think this is three peppers.
Speaker 1 (08:56):
This is two peppers.
Speaker 2 (08:58):
Oh, where does it show the?
Speaker 1 (08:59):
Oh, I see this is the single.
Speaker 2 (09:00):
This is two peppers.
Oh, where does it show the?
Oh, I see this is the single.
This is a mild sauce.
Okay, probably good on tacos.
Retro jalapeno.
Speaker 1 (09:06):
All right.
So we got these new spoons.
Ooh, they're probably notreally that practical, but I'm a
sucker for skulls.
Skulls For the listeningaudience.
They're spoons with a littleskull tip on the end.
Speaker 2 (09:21):
I don't know, that's fine, I can't even whatever,
that's fine, we'll get a closeupof it.
Here's your skull spoon.
I like it, cause the saucecould leak out.
Yeah, so it's extra dangerous.
Hopefully I don't have a cut onmy arm and it means like cut.
Speaker 1 (09:39):
Or you're trying to eat hot sauce while you're
taking a pee.
Speaker 2 (09:44):
What I'm shaking.
I'm shaking.
I love these spoons.
Okay, I wait.
We got to make a pack thatwe're never going to clean them
Every time we use them.
It's just filth, yeah.
Speaker 1 (09:56):
Pure filth.
Yeah, we can't load them up toomuch because those so our
immune systems are unstoppable.
Well, this one's green, so itlooks good on the black.
Oh my, yeah, it's got agreenish texture and color.
Here we go.
Speaker 2 (10:12):
Smells wonderful.
Yeah, nice mild sauce there,that delicious smooth.
Yep, I don't know how wehaven't had this one yet.
Yeah, oh, that's good, that'stasty, let's do just more.
It's definitely a taco tuesdaynight stuff.
(10:32):
Yeah, it's sweet, definitelysweet.
Yeah, I think that's what kindof brings it out.
It's not like over vinegary oranything like that, it's just,
it's bright.
Speaker 1 (10:45):
What else?
I can't read that.
What are the other ingredientson it?
Can you see that?
Let me get my magnifying glass,jalapeno Honey.
Speaker 2 (10:53):
That's what it is.
Oh yeah, yeah, yeah.
Tomatillos, lime juice, vinegar, garlic.
Tomatillos, lime juice, vinegar, garlic, salt shallots, poblano
, habanero.
That's great.
At the end, that's a nice twistthere.
Speaker 1 (11:05):
Yeah.
I'm going to get one more ofthese.
That's delicious.
I could drink that.
Yeah, I could drink the wholething.
I mean you want it.
Speaker 2 (11:13):
We got to get to other stuff.
Yeah, that's true.
It is that damn good, ron,you've done it again, even
though you've probably had thisone out for a while.
We just haven't had it, yeah.
Speaker 1 (11:25):
I'm afraid to look to see how long this has been out,
for he's like I know all thesethings.
It's a great hot sauce and itis.
It's beautiful Retro jalapeno,all right, definitely highly
recommend this.
Speaker 2 (11:41):
That definitely taco tuesday material.
Okay so all right, could go ona steak too.
Speaker 1 (11:48):
Yeah, oh, totally puberto, next West Side Red.
And this is a SrirachaLouisiana style hot sauce.
I like that.
Let's take this.
Speaker 2 (12:07):
Let me shake it first .
Give it a shake, gotta shake it.
Well, shake it up.
Speaker 1 (12:16):
Oh yeah, smells wonderful.
It definitely has that sriracha, sriracha.
Speaker 2 (12:22):
Yeah, I'll get you sriracha, don't go through the
skull eyes.
Speaker 1 (12:26):
Don't go through the skull eyes, alright alright,
alright, damn, that's reallyfucking good too.
That definitely has.
It's definitely a a little bithotter than that.
(12:46):
Oh, totally yeah.
They nailed the uh the ratingon here.
What, what pepper did they giveit?
Uh, two peppers, two peppers.
And yeah, before we do theothers, what else is in there?
Speaker 2 (13:11):
We got Fresno peppers as the lead, red habanero
peppers, garlic, raspberries,lime juice, salt, shallots,
vinegar, blue agave, nectar.
The creativity on that is justwonderful.
I'm going to have more.
It's a great sauce, great solidsauce.
It's a great sauce, great solidsauce.
It's a solid red.
That's good.
That's good.
Speaker 1 (13:26):
Yeah, we're gonna go watch the Patriots after this,
so we're gonna arrive with three.
Speaker 2 (13:32):
We're too used to winning that, we just like to
watch them lose now, yeah, yeah,we're changing it up.
Speaker 1 (13:38):
No, I'm good, I'm just balancing the flavors in my
mind all right, so west sidered, this is good too.
It's definitely um more flavorover heat you know, and the
heat's there, but the flavor isjust so good like I don't.
I don't even care if it's hotor not, it's a good freaking
(14:01):
sauce.
So Westside Red Flavor is themost important part.
Hell's Kitchen hot sauce.
Speaker 2 (14:08):
Ron Dunham again.
Yep, alright.
Speaker 1 (14:12):
Skulls.
So, last but not least, we haveHabanero Mango Salvation.
Speaker 2 (14:22):
I feel like we've done this in the past, but what
does it say?
Oh, it doesn't say anything.
Okay, let's just go for it.
Then I'll read the ingredientsafter Okay.
Speaker 1 (14:37):
So I want to say that in my giant stash of hot sauces
I think I have a full bottle ofthis that I've had since last
July as well.
Speaker 2 (14:47):
I feel like we reviewed this on 6 Terrible 6,
but I also.
Speaker 1 (14:52):
No, that was Ginger Devil.
Oh okay, yeah.
And then we did the balsamicone.
Oh yeah, cheers, cheers.
Annual salvation.
Speaker 2 (15:00):
Oh yeah, cheers, Cheers, mango salvation Going up
on heat here.
Shit, that's good too.
Lots of mango, I like it.
Yeah, mango puree, carrots,honey, habanero peppers, garlic,
vinegar, water, lime juice,salt.
Speaker 1 (15:19):
But you just get a jolt of habanero and you all of
a sudden can fucking read it'shitting my throat now.
This is fucking good.
I'm into all these.
Speaker 2 (15:30):
Ron never lets us down.
I'm not going to lie, he's agood guy too.
Take some more Such a nice guy.
He gave me a hat last time andhe gave me this little sample
pack.
I think I sweated through thehat that he gave me.
And then I saw him again andhe's like why aren't you wearing
the hat?
And I was like, well, I thinkI've already sweated through it.
(15:51):
That was at the new york fest,where we were just the new york
fest, great.
Yeah, by the way, we joined thecompetitions.
Uh, kind of like in the moment.
We're not usually cool likethat, but we just did it in the
moment.
Speaker 1 (16:02):
Yeah, definitely, we definitely didn't win, because
we didn't win.
Speaker 2 (16:07):
I think it was more of a chewing thing than a spice
thing.
I could have kept going forhours.
Speaker 1 (16:12):
Yeah, so yeah, habanero mango salvation is good
.
Yeah, so we did not review thisbefore?
Speaker 2 (16:19):
Yeah, that's my bad.
Speaker 1 (16:20):
The cinnamon toast punch.
Oh, so we did not review thisbefore?
Speaker 2 (16:23):
Yeah, that's my bad.
The cinnamon toast punch?
Oh, cinnamon ghost punch,Cinnamon ghost punch, you know
what it's?
Because it looks like it has asimilar color as the ginger
devil.
So my brain is justmalfunctioning.
Speaker 1 (16:33):
Yeah, no, definitely good shit, awesome.
So yeah, so shit.
So we're not going to cleanthese, no, stick them in the
dirt, cool.
So um, yeah, I think, um, Idon't think we're done yet.
I think we should do, like,maybe one more thing yeah, I
(16:56):
think I can keep going it's notlike I mean, these were like
earth-shattering, where my dayis ruined, type.
Speaker 2 (17:01):
They're just beautiful.
Uh, flavored sauces, exactly so.
Oh, now you're gonna bringextra pain.
Speaker 1 (17:07):
Yeah, we got um so I was at the mall yesterday and
every time I'm at the mall andnow we're we're based out of
massachusetts, so every time I'mat the natick ball, I always
forget that there's a pepperpalace there and yeah, sorry,
and pepper palace is cool,it's's cool.
You go there, you know theyhave all their sampler spoons
(17:30):
out.
You can try pretty muchwhatever, mostly everything in
the store, and we actually have.
I think we were there, god,last fall, a year ago.
We were there.
I think between the two of uswe picked up like 12 hot sauces.
My collection's going, yeah, sowe're going to have to do those
at some point too.
But I saw this and I was like,huh, this will be fun.
(17:52):
It's pickles, it's SicklePickles, fear the Spear.
Spicy pickle A little scared, Imean Reaper pickle.
Yeah, oh, it's got ReaperHabanero and Ghost, uh, ghost
peppers all in one oh, jesuschrist so baby jesus, help me
(18:19):
help me do we fear the spear?
Speaker 2 (18:22):
don't fear the spear.
Yeah, where's?
The cowbell fuck somewhere inthis room.
How do you get this off?
Oh, I think it's justpressurized.
I'll use my special strength oh, there you go.
Speaker 1 (18:38):
I'm gonna get some paper towels so we can prevent a
mess here, just so we don't.
We don't want to piss thelandlord off here, so mess here,
just so we don't.
We don't want to piss thelandlord off here, so we like to
give a.
Also, we'd like to give a bigshout out to punch dance studios
for having us here and usingtheir space.
Yes, yes, spicing up the joint.
(19:01):
You know, you know what I'msaying smells spicy in here.
All right, so I'm kind ofthinking that maybe we I don't
know what the I should have gotyou a fork too.
Speaker 2 (19:10):
Yeah, I'll use my hands, Alright, just don't.
Just don't flick it into my eye.
Yeah, the fuck.
Alright, it's a pickle.
Speaker 1 (19:21):
It's definitely.
You want to grab it, yep.
Speaker 2 (19:26):
Alright, I'm just going to lay it there until we
go for it.
All right, all right, oh boypickle juice on my arm all right
, there we go.
Speaker 1 (19:35):
This looks fucked up yeah, it's weird, cheers
touching pickles yes all right.
Oh yeah, oh it's hot.
Oh yeah, oh it's hot.
Oh, it's definitely all inthere.
Speaker 2 (19:57):
Mmm, oh, mmm, tastes like a pickle.
Speaker 1 (20:08):
Don't wait, I have mixed feelings about this
because usually eating picklesis like refreshing, nothing but
refreshing.
Oh baby, it's fucking hot.
Speaker 2 (20:21):
Yeah, it's hot, it's got a pretty cool flavor, but
it's also like yeah, like yousaid, like I've had spicy
pickles and I enjoy them.
This is kind of like eh.
Speaker 1 (20:29):
I mean, maybe if you put them in a sandwich though oh
yeah, we're just doing thesestraight up you should probably
eat another one.
Oh my God, I can't believe Ineed water.
Oh, it's definitely yeah theydefinitely it's a lot fuck
(20:57):
sweating.
I kind of want to get anotherone.
I want to have another one justfor the effect.
But I don't know, I don't wantto throw up.
Not the worst thing I've everhad.
No, it's good, just a lot, justlike I I've ever had.
Speaker 2 (21:09):
No, it's good, just a lot.
Just like I think it's just thepickle and it's like, yeah,
it's a pickle and you just wantto fucking, you want to keep
eating it because it's a pickle.
But then you're like, yeah, butit's hurting.
You Went around the house witha pickle in my mouth misbehaving
.
It's fucking hot and, stan, Ifeel like it's burning my soul a
(21:29):
little bit.
Speaker 1 (21:33):
But he also had like a little spice before that.
Oh, look at this, it looks likea leaf.
Speaker 2 (21:39):
It's a grape leaf.
Speaker 1 (21:43):
It's a pickle leaf, all right.
Speaker 2 (21:48):
The top of that was refreshing For a second Usually
I'm down, but I'm not in themood today for extra spice.
I don't know why.
Speaker 1 (21:57):
the guy from Apocalypse doesn't make spicy
pickles.
I'm sure it's coming.
He said he's got some new stuffcoming out next year Nice yeah.
Speaker 2 (22:11):
Anyway, it's burning me.
Usually El Diablo is down, buttoday he's not down.
Speaker 1 (22:21):
Oh, yeah, anyway, All right.
So yeah, I think we've come tothe end.
Speaker 2 (22:27):
It was our first test run, so you know so.
Yeah, so I think we've come tothe end.
It was our first test run, soyou know the pilot episode.
I think we're going to get alittle wild and there's going to
be some other wild videos to goalong with this stuff.
Speaker 1 (22:37):
Yeah, so yeah, thanks for listening.
We're just getting started.
Speaker 2 (22:41):
So you can find us on everywhere, everywhere
Instagram, spotify, youtube,youtube.
Us on everywhere, everywhere.
Instagram um, spotify, youtube,youtube.
Yes, um all the pod places,yeah we will tell you after I
submit.
Yeah, once we figure it out.
Uh, currently don't have asponsor yet.
So that's good, you don't haveto fast forward through our
(23:02):
sponsorship yes but I have afeeling our first sponsor is
going to be Dude Wipes, but yeah.
Speaker 1 (23:14):
All right, we'll see.
Thanks again to Peanut BrothersInc and the Dog House here.
Punchdown Studios, thanks forlistening Over and out.
Have a spicy evening.
Have a spicy morning lunch Overand out.
Speaker 2 (23:28):
Have a spicy evening.
Have a spicy morning, lunch anddinner and sleepy time.
Speaker 1 (23:36):
Sayonara Au revoir, we got the spice.
(23:58):
We got the spice.
All right.
Well, welcome to the SpiceFiends podcast Number one.
Number one, our inauguralepisode.
We got the spice.
We got the spice.
We got the spice.
We got those.
And we're doing this because welove hot sauce and eat it all
(00:26):
the time and over the past yearwe've collected probably about
100 bottles of hot sauce each100 bottles of hot sauce on the
wall, and our significant othershave been telling us to use
them, or they're going to throwthem out.
Speaker 2 (00:41):
And they're going to throw us out.
Speaker 1 (00:43):
They're going to throw the hot sauce out.
Speaker 2 (00:44):
We have a hot sauce out.
Speaker 1 (00:45):
We have a hot sauce addiction, but basically it's
all piling up and we keep buyingmore, so we're using this as an
outlet to go through ourbottles and you know, talk about
it and we've met so many peoplethat make these sauces.
(01:13):
So we have a lot of stories anda lot of history here, and you
might know us from our otherchannel, six, terrible Six which
is more variety based of hotfoods and stuff like that, and
basically, yeah, we just had todo this to try the hot sauces
and review them before they gobad.
They're all going gonna expiresoon.
Speaker 2 (01:25):
Yeah, this is, yeah, this is, uh, we're, we're a
little desperate here because wedon't want to see our, our, uh,
I don't want to see our babiesgo bad, exactly, exactly so uh,
what, what, what actually gotyou into?
Like hot sauce, just in general, because I don't even know if
we've talked about this.
Speaker 1 (01:42):
Now we're talking about it yeah, it is in the room
, um, so basically, uh, thefunny thing is my first
experience with hot sauce andthis sounds kind of fucked up,
but it was when I was a kid boyand uh and uh, me and my buddies
we had a sleepover and, uh, oneof our um buddies so he'll
definitely be a guest is, uh,davis, and that was this type of
(02:04):
show, and I slept on the couchin the living room at this house
and it was me, it was Davis,another Robbie, and this kid,
james, who's the younger brotherof this guy, james Hetfield,
was the singer of a Bostonhardcore band called Eye for an
Eye.
(02:28):
So a little Boston hardcorehistory there.
But basically, uh, yeah, sobasically I was sleeping and I
didn't know anything.
I didn't know hot sauce existed, but, uh, one of them, I was
sleeping, they put tabasco on mylip while I was sleeping and
and woke up to it and I thoughtsomebody had punched me in the
face, like it was like, and I, Ithink, I think from then I was
(02:52):
sold.
But I definitely woke up and Iwas like what the fuck?
I was like what, what?
what the hell would you guys doto me?
You know it was definitelyscreaming, no, just in shock.
You know it was just my wholelip was burning.
I don't even know.
Speaker 2 (03:05):
I got to call them and ask them and see how much
you would think that'd be moreof a traumatizing thing where
they're like I hate hot saucebecause one time I slept with
all my friends I was in a puthot sauce in my mouth.
Speaker 1 (03:15):
Yeah, yeah, I probably should go seek therapy.
Speaker 2 (03:21):
It's all unfolding now.
I didn't know we're gettingthis time.
Speaker 1 (03:22):
So this is a therapy podcast.
So this is why you love it.
Yeah, so I I will.
I will actually ask about thatand find out, like, how much
they actually put on me andwhatever.
Oh, we'll bring it up to rob.
Hopefully he remembers.
I mean, we were like 10 yearsold, so it was a very, very long
, long time ago, that's amazingand uh, yeah, so um, how did you
(03:44):
get into hot stuff?
Speaker 2 (03:45):
hmm, I think it was milk man.
Just he just kept putting milkon the steps.
So it's like why are youputting milk on the steps?
I didn't order any milk.
It's 90 degrees out, it's it'sgonna go bad.
Like why are you putting milkon the steps?
I don't know, I'm just like.
(04:06):
I mean, I guess you know.
Like next thing, you know, myex-wife leaves me for the
milkman.
Speaker 1 (04:15):
You know so then I you know how am I going to help
you through this therapy then.
Speaker 2 (04:22):
So every night I just I just drank hot sauce because
I didn't know what to do withmyself, and I'm sure he just
kept drinking hot sauce andbecame a fiend and changed my
name to El Diablo and it's agreat name.
Now I got six wives and 30 kidsand I'm still a spice fiend.
Speaker 1 (04:43):
Well, thank you.
Thank you for joining me onthis spice mission.
Speaker 2 (04:47):
It's a spice journey for two spice fiends.
Speaker 1 (04:51):
Yes, and just for everybody's, you know, just so
everybody knows we're going tobe okay.
We do have toilet paper in thefreezer.
Yes, in case we have anaccident.
Speaker 2 (05:00):
Yes, and our seats are actually those toilet seats
that the elderly use in case wehave an accident out the other
way.
It doesn't spray all over thecameras don't cough.
Speaker 1 (05:12):
There's no.
There's no coughing in thepodcast.
If you hear a cough, but untilwe get that depends sponsorship.
Yes, then we will not needthose things.
We are very dependent on thatdependent sponsorship XL holds
extra amounts.
I don't know the sizing, oh man, Anyway.
(05:35):
So should we get to this?
Speaker 2 (05:37):
Let's do it.
I'm ready.
Let's get on to our firstepisode.
Thank you guys for hanging on,and that's our little intro and
we're just going to go for it.
This is our first episode.
We'll for hanging on and that'sour little intro and we're
gonna.
We're just gonna go for it.
This is our first episode.
We'll figure it out as we go.
Let's do it.
Speaker 1 (05:48):
Let's do it let's make it a bumpy ride.
Yeah, one of us, and here's ourfirst victim, the sampler from
Hell's Kitchen, our buddy Ron.
Speaker 2 (06:05):
Yes, Ron is the man.
Speaker 1 (06:08):
Yeah, so, anyway.
So I figured you know, for ourfirst hot sauce tasting we were
at the Boston Hot Sauce Festivalat the Harpoon Brewery Is that
the full name of it?
I don't remember the name, but Ithink it's called boston hot
(06:28):
sauce fest yeah, and um, we sawron, oh yeah, ron, good old ron,
from hell's kitchen hot sauceand he, uh, gave me the sampler
it was.
It was back in april, so I'msorry, I'm probably gonna be
saying this a lot because youknow we've gotten a lot of these
and haven't been able to get tothem, but it's not including my
collection either, so yeah, sothis is this is our inaugural
(06:50):
podcast sampler that we're goingto do, because it's all Hell's
Kitchen, ron's freaking cool.
We just saw him in New York.
When was that?
In July, the New York Hot Sauce.
Speaker 2 (07:04):
Festival.
Was it July?
I think it was September oh.
Speaker 1 (07:09):
All right, well you know, oh no, the New England Hot
Sauce Festival was in July.
That was in.
Speaker 2 (07:13):
July.
Yes, new York one was eitherAugust.
Speaker 1 (07:16):
End of August, I think.
Speaker 2 (07:18):
Yep, who knows, who knows what year is it.
Speaker 1 (07:20):
We don't know.
And now ron also gave me his uh, um, newest hot sauce.
That's unnamed, but I, beforewe do anything with that, I we
have to figure out what it'scalled, because I don't think
it'd be fair to review a saucewithout a name oh, it's got the
reaper x in it or whatever yeah,the pepper x.
(07:40):
Sorry, I don't know, I justcalled it reaper x.
You're a reaper x all right, solet's open my ex girlfriend.
Sorry, I don't know why, I justcalled it Reaper X.
You're a Reaper X.
Speaker 2 (07:46):
All right, so let's open this up.
Speaker 1 (07:48):
I called my ex-girlfriend.
All right, so we got.
You want to read this one off?
Speaker 2 (07:55):
Oh baby.
We got retro jalapeno verdestyle sauce, and then we have
this one.
Next is west side red artisanhot sauce, and then we have this
one.
Next is Westside Red ArtisanHot Sauce, and then we have this
Habanero Mango Salvation.
Speaker 1 (08:13):
I feel like we might have done this, but I don't know
, these are definitely coollittle bottles, little mini
bottles for the sampler, and hisartwork is super cool.
Yep, look at this the Statue ofLiberty breathing fire in there
.
That's wicked cool Fire.
I love it.
That's one of my favorite partsof some of these companies the
(08:35):
creativity and the artwork.
The artwork, the packaging.
It's like they put more into itthan just the sauce Naming
funny names Anyway.
Creativity is fun, my friends,so let's do these in the order
of I think.
I think the jalapeno isprobably the lowest.
Speaker 2 (08:53):
Yeah, I think this is three peppers.
Speaker 1 (08:56):
This is two peppers.
Speaker 2 (08:58):
Oh, where does it show the?
Speaker 1 (08:59):
Oh, I see this is the single.
Speaker 2 (09:00):
This is two peppers.
Oh, where does it show the?
Oh, I see this is the single.
This is a mild sauce.
Okay, probably good on tacos.
Retro jalapeno.
Speaker 1 (09:06):
All right.
So we got these new spoons.
Ooh, they're probably notreally that practical, but I'm a
sucker for skulls.
Skulls For the listeningaudience.
They're spoons with a littleskull tip on the end.
Speaker 2 (09:21):
I don't know, that's fine, I can't even whatever,
that's fine, we'll get a closeupof it.
Here's your skull spoon.
I like it, cause the saucecould leak out.
Yeah, so it's extra dangerous.
Hopefully I don't have a cut onmy arm and it means like cut.
Speaker 1 (09:39):
Or you're trying to eat hot sauce while you're
taking a pee.
Speaker 2 (09:44):
What I'm shaking.
I'm shaking.
I love these spoons.
Okay, I wait.
We got to make a pack thatwe're never going to clean them
Every time we use them.
It's just filth, yeah.
Speaker 1 (09:56):
Pure filth.
Yeah, we can't load them up toomuch because those so our
immune systems are unstoppable.
Well, this one's green, so itlooks good on the black.
Oh my, yeah, it's got agreenish texture and color.
Here we go.
Speaker 2 (10:12):
Smells wonderful.
Yeah, nice mild sauce there,that delicious smooth.
Yep, I don't know how wehaven't had this one yet.
Yeah, oh, that's good, that'stasty, let's do just more.
It's definitely a taco tuesdaynight stuff.
(10:32):
Yeah, it's sweet, definitelysweet.
Yeah, I think that's what kindof brings it out.
It's not like over vinegary oranything like that, it's just,
it's bright.
Speaker 1 (10:45):
What else?
I can't read that.
What are the other ingredientson it?
Can you see that?
Let me get my magnifying glass,jalapeno Honey.
Speaker 2 (10:53):
That's what it is.
Oh yeah, yeah, yeah.
Tomatillos, lime juice, vinegar, garlic.
Tomatillos, lime juice, vinegar, garlic, salt shallots, poblano
, habanero.
That's great.
At the end, that's a nice twistthere.
Speaker 1 (11:05):
Yeah.
I'm going to get one more ofthese.
That's delicious.
I could drink that.
Yeah, I could drink the wholething.
I mean you want it.
Speaker 2 (11:13):
We got to get to other stuff.
Yeah, that's true.
It is that damn good, ron,you've done it again, even
though you've probably had thisone out for a while.
We just haven't had it, yeah.
Speaker 1 (11:25):
I'm afraid to look to see how long this has been out,
for he's like I know all thesethings.
It's a great hot sauce and itis.
It's beautiful Retro jalapeno,all right, definitely highly
recommend this.
Speaker 2 (11:41):
That definitely taco tuesday material.
Okay so all right, could go ona steak too.
Speaker 1 (11:48):
Yeah, oh, totally puberto, next West Side Red.
And this is a SrirachaLouisiana style hot sauce.
I like that.
Let's take this.
Speaker 2 (12:07):
Let me shake it first .
Give it a shake, gotta shake it.
Well, shake it up.
Speaker 1 (12:16):
Oh yeah, smells wonderful.
It definitely has that sriracha, sriracha.
Speaker 2 (12:22):
Yeah, I'll get you sriracha, don't go through the
skull eyes.
Speaker 1 (12:26):
Don't go through the skull eyes, alright alright,
alright, damn, that's reallyfucking good too.
That definitely has.
It's definitely a a little bithotter than that.
(12:46):
Oh, totally yeah.
They nailed the uh the ratingon here.
What, what pepper did they giveit?
Uh, two peppers, two peppers.
And yeah, before we do theothers, what else is in there?
Speaker 2 (13:11):
We got Fresno peppers as the lead, red habanero
peppers, garlic, raspberries,lime juice, salt, shallots,
vinegar, blue agave, nectar.
The creativity on that is justwonderful.
I'm going to have more.
It's a great sauce, great solidsauce.
It's a great sauce, great solidsauce.
It's a solid red.
That's good.
That's good.
Speaker 1 (13:26):
Yeah, we're gonna go watch the Patriots after this,
so we're gonna arrive with three.
Speaker 2 (13:32):
We're too used to winning that, we just like to
watch them lose now, yeah, yeah,we're changing it up.
Speaker 1 (13:38):
No, I'm good, I'm just balancing the flavors in my
mind all right, so west sidered, this is good too.
It's definitely um more flavorover heat you know, and the
heat's there, but the flavor isjust so good like I don't.
I don't even care if it's hotor not, it's a good freaking
(14:01):
sauce.
So Westside Red Flavor is themost important part.
Hell's Kitchen hot sauce.
Speaker 2 (14:08):
Ron Dunham again.
Yep, alright.
Speaker 1 (14:12):
Skulls.
So, last but not least, we haveHabanero Mango Salvation.
Speaker 2 (14:22):
I feel like we've done this in the past, but what
does it say?
Oh, it doesn't say anything.
Okay, let's just go for it.
Then I'll read the ingredientsafter Okay.
Speaker 1 (14:37):
So I want to say that in my giant stash of hot sauces
I think I have a full bottle ofthis that I've had since last
July as well.
Speaker 2 (14:47):
I feel like we reviewed this on 6 Terrible 6,
but I also.
Speaker 1 (14:52):
No, that was Ginger Devil.
Oh okay, yeah.
And then we did the balsamicone.
Oh yeah, cheers, cheers.
Annual salvation.
Speaker 2 (15:00):
Oh yeah, cheers, Cheers, mango salvation Going up
on heat here.
Shit, that's good too.
Lots of mango, I like it.
Yeah, mango puree, carrots,honey, habanero peppers, garlic,
vinegar, water, lime juice,salt.
Speaker 1 (15:19):
But you just get a jolt of habanero and you all of
a sudden can fucking read it'shitting my throat now.
This is fucking good.
I'm into all these.
Speaker 2 (15:30):
Ron never lets us down.
I'm not going to lie, he's agood guy too.
Take some more Such a nice guy.
He gave me a hat last time andhe gave me this little sample
pack.
I think I sweated through thehat that he gave me.
And then I saw him again andhe's like why aren't you wearing
the hat?
And I was like, well, I thinkI've already sweated through it.
(15:51):
That was at the new york fest,where we were just the new york
fest, great.
Yeah, by the way, we joined thecompetitions.
Uh, kind of like in the moment.
We're not usually cool likethat, but we just did it in the
moment.
Speaker 1 (16:02):
Yeah, definitely, we definitely didn't win, because
we didn't win.
Speaker 2 (16:07):
I think it was more of a chewing thing than a spice
thing.
I could have kept going forhours.
Speaker 1 (16:12):
Yeah, so yeah, habanero mango salvation is good
.
Yeah, so we did not review thisbefore?
Speaker 2 (16:19):
Yeah, that's my bad.
Speaker 1 (16:20):
The cinnamon toast punch.
Oh, so we did not review thisbefore?
Speaker 2 (16:23):
Yeah, that's my bad.
The cinnamon toast punch?
Oh, cinnamon ghost punch,Cinnamon ghost punch, you know
what it's?
Because it looks like it has asimilar color as the ginger
devil.
So my brain is justmalfunctioning.
Speaker 1 (16:33):
Yeah, no, definitely good shit, awesome.
So yeah, so shit.
So we're not going to cleanthese, no, stick them in the
dirt, cool.
So um, yeah, I think, um, Idon't think we're done yet.
I think we should do, like,maybe one more thing yeah, I
(16:56):
think I can keep going it's notlike I mean, these were like
earth-shattering, where my dayis ruined, type.
Speaker 2 (17:01):
They're just beautiful.
Uh, flavored sauces, exactly so.
Oh, now you're gonna bringextra pain.
Speaker 1 (17:07):
Yeah, we got um so I was at the mall yesterday and
every time I'm at the mall andnow we're we're based out of
massachusetts, so every time I'mat the natick ball, I always
forget that there's a pepperpalace there and yeah, sorry,
and pepper palace is cool,it's's cool.
You go there, you know theyhave all their sampler spoons
(17:30):
out.
You can try pretty muchwhatever, mostly everything in
the store, and we actually have.
I think we were there, god,last fall, a year ago.
We were there.
I think between the two of uswe picked up like 12 hot sauces.
My collection's going, yeah, sowe're going to have to do those
at some point too.
But I saw this and I was like,huh, this will be fun.
(17:52):
It's pickles, it's SicklePickles, fear the Spear.
Spicy pickle A little scared, Imean Reaper pickle.
Yeah, oh, it's got ReaperHabanero and Ghost, uh, ghost
peppers all in one oh, jesuschrist so baby jesus, help me
(18:19):
help me do we fear the spear?
Speaker 2 (18:22):
don't fear the spear.
Yeah, where's?
The cowbell fuck somewhere inthis room.
How do you get this off?
Oh, I think it's justpressurized.
I'll use my special strength oh, there you go.
Speaker 1 (18:38):
I'm gonna get some paper towels so we can prevent a
mess here, just so we don't.
We don't want to piss thelandlord off here, so mess here,
just so we don't.
We don't want to piss thelandlord off here, so we like to
give a.
Also, we'd like to give a bigshout out to punch dance studios
for having us here and usingtheir space.
Yes, yes, spicing up the joint.
(19:01):
You know, you know what I'msaying smells spicy in here.
All right, so I'm kind ofthinking that maybe we I don't
know what the I should have gotyou a fork too.
Speaker 2 (19:10):
Yeah, I'll use my hands, Alright, just don't.
Just don't flick it into my eye.
Yeah, the fuck.
Alright, it's a pickle.
Speaker 1 (19:21):
It's definitely.
You want to grab it, yep.
Speaker 2 (19:26):
Alright, I'm just going to lay it there until we
go for it.
All right, all right, oh boypickle juice on my arm all right
, there we go.
Speaker 1 (19:35):
This looks fucked up yeah, it's weird, cheers
touching pickles yes all right.
Oh yeah, oh it's hot.
Oh yeah, oh it's hot.
Oh, it's definitely all inthere.
Speaker 2 (19:57):
Mmm, oh, mmm, tastes like a pickle.
Speaker 1 (20:08):
Don't wait, I have mixed feelings about this
because usually eating picklesis like refreshing, nothing but
refreshing.
Oh baby, it's fucking hot.
Speaker 2 (20:21):
Yeah, it's hot, it's got a pretty cool flavor, but
it's also like yeah, like yousaid, like I've had spicy
pickles and I enjoy them.
This is kind of like eh.
Speaker 1 (20:29):
I mean, maybe if you put them in a sandwich though oh
yeah, we're just doing thesestraight up you should probably
eat another one.
Oh my God, I can't believe Ineed water.
Oh, it's definitely yeah theydefinitely it's a lot fuck
(20:57):
sweating.
I kind of want to get anotherone.
I want to have another one justfor the effect.
But I don't know, I don't wantto throw up.
Not the worst thing I've everhad.
No, it's good, just a lot, justlike I I've ever had.
Speaker 2 (21:09):
No, it's good, just a lot.
Just like I think it's just thepickle and it's like, yeah,
it's a pickle and you just wantto fucking, you want to keep
eating it because it's a pickle.
But then you're like, yeah, butit's hurting.
You Went around the house witha pickle in my mouth misbehaving
.
It's fucking hot and, stan, Ifeel like it's burning my soul a
(21:29):
little bit.
Speaker 1 (21:33):
But he also had like a little spice before that.
Oh, look at this, it looks likea leaf.
Speaker 2 (21:39):
It's a grape leaf.
Speaker 1 (21:43):
It's a pickle leaf, all right.
Speaker 2 (21:48):
The top of that was refreshing For a second Usually
I'm down, but I'm not in themood today for extra spice.
I don't know why.
Speaker 1 (21:57):
the guy from Apocalypse doesn't make spicy
pickles.
I'm sure it's coming.
He said he's got some new stuffcoming out next year Nice yeah.
Speaker 2 (22:11):
Anyway, it's burning me.
Usually El Diablo is down, buttoday he's not down.
Speaker 1 (22:21):
Oh, yeah, anyway, All right.
So yeah, I think we've come tothe end.
Speaker 2 (22:27):
It was our first test run, so you know so.
Yeah, so I think we've come tothe end.
It was our first test run, soyou know the pilot episode.
I think we're going to get alittle wild and there's going to
be some other wild videos to goalong with this stuff.
Speaker 1 (22:37):
Yeah, so yeah, thanks for listening.
We're just getting started.
Speaker 2 (22:41):
So you can find us on everywhere, everywhere
Instagram, spotify, youtube,youtube.
Us on everywhere, everywhere.
Instagram um, spotify, youtube,youtube.
Yes, um all the pod places,yeah we will tell you after I
submit.
Yeah, once we figure it out.
Uh, currently don't have asponsor yet.
So that's good, you don't haveto fast forward through our
(23:02):
sponsorship yes but I have afeeling our first sponsor is
going to be Dude Wipes, but yeah.
Speaker 1 (23:14):
All right, we'll see.
Thanks again to Peanut BrothersInc and the Dog House here.
Punchdown Studios, thanks forlistening Over and out.
Have a spicy evening.
Have a spicy morning lunch Overand out.
Speaker 2 (23:28):
Have a spicy evening.
Have a spicy morning, lunch anddinner and sleepy time.
Speaker 1 (23:36):
Sayonara Au revoir, we got the spice.
(23:58):
We got the spice.
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