Testimonials |
Name |
Testimonial |
| Byron Hyter |
I use to work with a guy who sold these Jalepeno's
they are the best. I
use to add them to suasage links and bake them in the oven man
you talking bout
good eatin!!!!!!!!!!!! |
| Jennifer S Colvin |
The
jalapenos are the very best addition to any recipe there ever
was. I happened upon them by accident and can't live without
them. Every relative and friend I have
will get them for Christmas! |
| Jennifer S Colvin |
Just wait until you try a little of the juice in
a bloody mary!!!
Oh....my.....gosh. |
| Ron Payne |
Im sorry,I put 2 peppers in a 2 lb. pot of beans
ant it totally ruined
them.The smoke taste did away with the taste of the beans.Lets
see if you are
honest about posting comments. Thank you, Ron |
| Chef
De Cuisine Salatore Silveotrino : From Radisson SAS Hotel, Dubai
Deira Creek ( A 5 star hotel with 13 restraints and more coming
including Tex Mex ) |
Great
product , versatile & easy to incorporate in a variety of cuisine
... |
| Chef
Jose Martin Ruit Borja : From JW Marriott® Hotel Kuwait City |
This
new product is for me and is absolute great to incorporate to my
kitchen a new flavor to enhance the local and international kitchen
( Garlic smoke aioli ) ....... |
Chef
Kurfurse Andreas : From
Renaissance Dubai Hotel Dubai U.A.E. |
Good
quality products. Great for salads and starters. Adds a distinct
flavor. |
| Chef
Daniel Edwards : from Al Raha Beach Hotel Abu Dhabi, UAE |
It's
a good product. I hope we can work it into our menu in the future. |
|
Chef Jonas Borssen: from Stockholm, Sweden http://www.borssen.com/us/ |
It's
wonderful idea. I think Smoked Garlic can be a cutting edge item.
Your smoked Garlic is easy er to use than, to peal regular smoked
garlic also your smoked jalapeno's are easy er to use than to soak
and slice dried chipotle's. Smoked jalapeno's works in any dish
you can think of ... |
Chef
Priyanshu Malui :from Dhow Palace Dubai U.A.E.(A 5 star property
) |
The
Peppers and garlic are really sup rising for me and it is really
great. By making these items smoked we can use them at quite more
places in the menu and that is how they are special . |
|
Chef Craig Rogers: from Malaspma University Nanamo B.C. |
Great
and Novel !!!!!!!!!!!!!!! |
| Larry
:from Madisonville,TX |
A
friend of mine who lives in Houston drove across town to get your
peppers and garlic. He brought them to the deer camp this weekend
and I ate nearly all the peppers with every meal we cooked .I made
a chicken and
sausage gumbo Saturday and used both the garlic and
peppers. It was the best I ever made.
Found out Sunday morning your peppers were good for a
hangover. |
| Jim
Palladino from Austin ,TX |
I
had the fortunate opportunity to savor the flavor of the Jalapenos
and Garlic this past weekend...WOW! Talk about a "life changing
experience." I am in "Smoke Heaven!" Your products
are AWESOME! Thank you, Jim |
| Smoking
Mike (Formally Mike Sturm) |
Wow
I love this stuff so much I joined the Smokin' Dave's team. Look
for me in Whole Foods arround Houston and at the Houston Farmers
Markets on Saturday's at Onion Creek in the Heights from 8am till
noon and in Rice Village on Tuesdays from 4pm till 7pm. See yall
soon ......... |
| Dkloppe
from Dripping Springs |
This is the real thing. For those of us that like smoke with their
heat, this is it. These days everyone seems to be making chipotle
picantes and salsas to get the flavor of smoke, but they can't
touch this. This is better. |
Tyler
Sheldon |
Smokin'
Daves Gourmet smoked Jalapenos add a level of flavor you can't
get from anything else. I add them to everything from eggs to
sloppy joes, even guacamole and it all tastes great. Ask my friends,
they love it when I cook. |
Corbett D. Legg
PowerSchool Administrator
The American School of the Hague
|
I was delighted to receive the jars of jalapenos this week. I
immediately started trying them on everything I could think of.
Each time they added a wonderful aroma to the food and the kitchen,
and although they made the food a little spicy for my daughter,
it is perfect for me. I am still experimenting typically using
a half jalapeno, each recipe being a little unusual because of
the specific types of cheeses and other items available here in
Holland.
One
of our computer technicians is an ex chef who teaches Mexican
cooking for our adult education program. He loves them and uses
them in everything, enjoying their versatility.
When
I received my jars of " Smokin' Daves" smoked jalapenos
I was running around like an excited puppy all afternoon, showing
them off.
Thank you very much! |
J. Gonzales
Cedar Park, Texas |
I have to say, It takes a lot to impress this Mexican from south
of the border. But now I have the final ingredients for the perfect
Mexican Boraccho Beans. I still cook my beans from scratch, so
I decided to add some "Smokin' Daves Smoked Jalapenos and
Garlic" into the mix. I minced both and added them into the
early part of the preparation. About 30 minutes before they were
done I added some juice from the jar of smoked jalapenos. I have
to say- I have never had my beans taste this good! The whole family
was thoroughly impressed. Usually we end up throwing away the
leftover beans, but we didn't have any this time!
And they say that Mexicans can't bar-b-q because the beans fall
through the grill. Well boys and girls, this Mexican has figured
out how to get that barbequed flavor into his beans. I guess Mexicans
can barbeque after all. |
Mike Sturm Houston, Texas
|
Simply the 'BEST DAMN STUFF THERE IS!!!' These peppers are the
best thing that ever happened to barbeque (and more) they Rock!!!
I
have been chopping your peppers and mixing them with chopped
onion, salt, pepper, and lime juice, and putting that on pulled
pork sandwiches. Man, you talk about GOOOD!!! We have a barbeque
cook-off team that travels around the US to about 30 cook-offs
a year. We need to talk!
|
Tony
A. |
Like
a lot of people these days, I have recently rediscovered my taste
for spicy, exotic foods. It seems like every restaurant has "Chipotle
This" or "Habanero That", and some of them are
pretty good, but most of them are hard to separate from each other.
One day changed that dull, chipotle funk that I was in; I happened
to work with Dirk Teng who coincidentally grew his own peppers
and other delicacies, and upon further inquiry I found out that
he had just what my taste-buds needed! What he does is unlike
anything I've tasted; he takes these home-grown peppers of his
and slow roasts them, like you would a center-cut, over hickory-chips,
and then serves them whole. I eyed this pepper in front of me
with some suspicion, cut a sizable piece and delivered it to my
mouth...I haven't been the same since! What I think is so great
about what Dirk has done is that he has provided something simple
and delicious instead of overwhelming the senses with spices and
powders. It is food in its purest form, it is nutritious and it
is rare. He calls his line of smoked peppers "Gourmet Chipotle",
and that is really what I consider it.
He has a website, "Firenspice.com" and it paints a better
picture than I may have, but I have spread the word to everyone
I know; these things are delicious! Everyone should try at least
one so they can be "in the know" of what real chipotle
is! |
