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GrrrRRRrrrr8 site!! Only wish is that you made it easier to decdide what can be done to specific kinds of meat. For example.. having a section for "What can be done to - chicken, beef, pork, fish, etc.
Bruce
landok@shaw.ca
- Saturday, December 31, 2005 5:11:06 PM
What a treat to come across this website. I found someone who sells Turkducken locally thanks to you. Then I saw your link for Piri Piri sauce, and I had to say, I love that sauce. Thanks for a great webpage, and what a treat to see an old-fashioned guest book. *smiles* Merry Christmas!
Bettina
- Wednesday, December 07, 2005 5:46:07 PM
Hello friends! Congrats all Thanksgiving Day! Thanks! Valentin
vxsystem@vxsystem.com
- Friday, November 25, 2005 6:11:12 AM
Hello, my name is baltazar and i like you site!
baltazar
baltazar@yahoo.com
- Thursday, November 24, 2005 12:16:12 PM
HI i really like your webpage it's helps me alot with everything..
Serge
asd@hotmail.com
- Thursday, November 10, 2005 11:07:13 AM
Very good site! I like it! I just wanted to pass on a note to let you know what a great job you have done with this site..Thanks!
amoxil
webmaster@google.com
- Sunday, November 06, 2005 2:45:04 PM
Can't tell you how excited I was to read all about my brother's "salsa experience" in your artile "Pepperheads iz in the 'Hat'"! Jay's love of the hot sauce has finally gained him some recognition. I'm so happy you showcased him on your site !!! I love your site and have it bookmarked now! Kim in BC
Kim
klstach@shaw.ca
- Monday, October 31, 2005 1:40:19 PM
Met the team at the Millarville Farmer's Market. Bought Piri Piri - haven't tried it yet. Bought Wild Garlic Hot Sauce - A third of a bottle (two people in one sitting) and it is an absolute STAPLE! Must have it. . . Can't live without it! This stuff makes wine with a good meal slip to third or fourth place! Congrats on a great product - any deals for bulk orders? Oh by the way, three meals and the bottle is vacuumed dry! Incredible flavour and year round warming ability! I cannot explain how impressed I am! Can you tell by the exclamation marks?
David Bears
dbears@shaw.ca
info@eventmark.ca
- Monday, October 17, 2005 12:48:29 AM

We'll get in touch and 'quench your thirst'. Sounds like you'll need a 2 litre jug. Don't be too hard on the wine though....LOL.

What a site!!! true talent.. Nice one, looks good, keep up the good work.
lisa
- Sunday, October 16, 2005 4:12:03 AM
I have to say, "I'm impressed with your site", good job! :)
layla
layla@Hotmail.com
- Saturday, October 01, 2005 8:17:10 AM
Cool web site. Keep it up.
Natasha
natasha@hotmail.com
- Wednesday, September 28, 2005 7:14:46 PM
I think your site is well done...and pretty well balanced!!!
russ
russ@mail.ru
- Wednesday, September 21, 2005 6:23:13 AM
Good job... keep it up!
Cool_Gul
- Tuesday, September 20, 2005 8:46:39 PM
is your Food 1OO% glutenfree?
Rosie Schaller
rosieglutenfree@nb .aibn.com
ca.3 weeks
- Tuesday, September 20, 2005 12:12:01 PM

Our only product that is not Gluten-Free is our Honey Garlic Mustard Rub and we have a note on that page. Thanks for checking!

very nice site
GiveMePink
bobo@woko.uk
- Tuesday, September 20, 2005 8:03:20 AM
Love your site. I live on Vancouver Island and I did not see any outlets for your stuff here. Coombs Market is great and I'm sure there are plenty if other outlets you would like. I sell Victorian Epicure. Also good stuff but I need good hot sauce. Thanx.
Suzanne Tomniuk
hogrider@island.net
- Sunday, September 18, 2005 1:07:27 PM

Having our products available on Vancouver Island is high on our list. This summer Big Rock Beer offered samples of Dark Secrets BBQ Sauce and our Honey Garlic Mustard Rub, so we could share a few tastes with you. Sorry for the delay!

The festival of the tomato, what fun was that? We had a great time and appreciated the different treats you all cooked up throughout the day and shared with us. Thank you for keeping us fed and smiling.
The Ames Family
- Wednesday, September 14, 2005 7:35:48 PM

Wasn't that a fun get together!

Surfing the internet i found your site using search engine. Nice looking one. I'm working in a st. Luis hospital. I recomend u to use AND always carry a first aid kit with you. It's good for your health. Best regards. Daniel Patrik
first aid kits
aazman01@gmail.ru
- Wednesday, August 17, 2005 7:04:01 AM

Good advice Daniel! Back when The Prez had time to pack in on horseback with good friends into the Alberta Rockies (we'd go for a week at a time), we'd have to pre-plan so that the quality of food didn't suffer. We would be 80 miles from the closest town and 15 miles from the closest dirt road....literally up in the mountains, so a custom First Aid kit was always carried...well actually we carried a second First Aid kit. The second custom kit had a wide-ranging collection of spices, juices and what ever else we could think of that were in small space-efficient containers. You just never know when you would be inspired to create some new meal treat...just like at home. When we did our 'day rides' from the base camp, everyone had saddlebags to carry what we needed. If the day stayed sunny, we'd take a break by a mountain stream and enjoy some threats from the Longview Jerky Shop, great cheeses and more, along with a few 'tall boys' chilled in a mountain stream. If a little rain came, we'd take a break, throw up a tarp, light up a small fire, whip out the packing stove and brew up some Apple Cinnamon tea laced with Amaretto, along with chocolates & sweet snacks to brighten up the day, as we handed out dry wool socks for the ride back. We always carried some special horse treats, which we shared during the break. Glass is not cool up in the hills, so we'd shop ahead for "a bag of your best" (wine). Of course red is always preferred (hard to find a nice Chardonnay in a bag) and we'd always save the red for last. Another tradition was to have a cheese fondue (roughing it) three days into the ride....sourdough bread keeps well. One trip out, we had enjoyed all the white wine already, so we added red to the cheese. It tasted great BUT red wine with cheese came up a bizarre looking pink! Also we discovered (the hard way), that you should always line the cooking pot with tin foil before cooking over a bed of coals. We'd freeze our meats, cheese, etc. and when we set up in base camp, build a 'fridge' in the cold running mountain streams and weigh these down in water-proof bags to keep them fresh. With a little thought, you can avoid being stuck with 'dried meals ~ just add water'. First Aid (basic emergency needs) come in many forms.

Great Site! There was some interesting Informations on this Page! Really nice! Thank you! Clearwater
superkollf4@photo.com
- Saturday, July 23, 2005 5:54:50 AM
I'm looking for a chilipepper set (8 knives, forks and spoon. Has any one seen same somewhere? TX in advance
Dick Ouellette
douellette@rogers.com
- Thursday, July 21, 2005 1:17:33 PM

Try surfing the 'Ring Of Fire' www.ringoffire.net or check with www.fiery-foods.com

Thanks for your support of great radio...CKUA.
Alan Harpman
haprmn20@hotmail.com
- Saturday, May 14, 2005 5:28:11 PM

Always look forward to our 'Mystery Cooking Shift' every pledge drive! CKUA's volunteers are so much fun...

Really, nice site. Enjoyed looking tremendously.
Robin Pine
info@niagaradates.com
- Tuesday, May 10, 2005 10:37:26 AM
I'm looking for Peri Peri seed
Marti Wood
seeds@twowingsfarm.com
http://twowingsfarm.com
- Thursday, March 10, 2005 2:02:02 PM

We've added a couple of pepper source sites to the Much Ado About Nothing page and other tips for growers & sauce makers. www.ringoffire.net is also a good resource, just search for the specific seed. Remember seeds respond differently in each climate you grow them in.

Pepper Heads, Thanks so much for your support of the Gifts with a Difference's Christmas Packages that benefited Calgary's innercity homeless through the work of the Mustard Seed. Your company's commitment and on-going support of the local community is phenomenal. Of course, your products are delicious too! Many thanks, Nancy Purdy Gifts with a Difference
Nancy Purdy
- Monday, March 07, 2005 5:21:42 PM
I really enjoy your site. I have it booked marked and check back to view your "Share Your Thoughts" every so often to support my fellow Canadians. I have a question; Where can I purchase sauce bottles in Canada so that I would be able to bottle my own homemade sauce? The problem I'm having is that I don't want to purchase a whole skid of bottles but many companies won't sell retail to me. Can anyone please suggest a company in Canada that can offer this service? Regards, JDK
JDK
jdkshotsauce@yahoo.ca
- Thursday, January 13, 2005 10:28:27 AM

Most bottle companies don't sell to individuals. Again here, we've added a tips in Much Ado About Nothing section: Grolsch Beer bottles are handy and they reseal! If you are ordering a large quantity, talk to your local hardware store about a volume discount...pre-paid special orders are usually good for a break.

Harvest Gala is about celebrating the bounty of agriculture and food in Alberta. Thank you for your silent auction participation at Harvest Gala 2004. Your involvement not only provided a unique shopping experience for our guests, but also benefited the advancement of youth and agriculture in the future.
Jennifer Fisk
www.growingalberta.com
- Monday, December 06, 2004 3:04:44 PM
Kim and I love the Honey Garlic Mustard Rub. We got some free with a case of bigRock. Thanks! Your website is fun and I found some places to buy your products here.
John Small
johnemail@sasktel.net
- Wednesday, November 17, 2004 11:18:13 AM

We really do appreciate the fans of Big Rock Beer. They have good taste. That's why we have done a number of cross-promotions with them. Taste is the most important thing to each of us....all else is cheap hype. Don't buy the package...judge by taste. It also allows us to keep sharing Pepperheads where we have yet to do independent distribution.

Enjoyed the history on the rub page. Here's a bit of a Chinese poem I found dating back to 221 B.C. - "Oh son come back! - Why should you go so far away? - All kinds of food are ready. - Ribs of the fatted ox cooked tender and succulent; - Sour and bitter blended in the soup of Wu; - Stewed turtle and roasted kid, served up with yam sauce, - Geese cooked in sour sauce, casseroled duck, fried flesh of the great crane; - Braised chicken, seethed tortoise highly seasoned, but not to spoil the taste; - Fried honey cakes of rice flour and sugar-malt sweetmeats; - Jadelike wine, honey flavored, fills the winged cups; - Here and laid out the patterned ladles - And here is the sparkling wine..." Good food seems to have a long history.
Lloyd
- Saturday, November 13, 2004 9:19:33 AM
We bought your Honey Garlic Mustard Rub while on vacation this summer. Unfortunately, we did not buy a case! It is awesome. Hopefully, it will become available in United States in the future. Thanks for a great product.
Juneil Mathis
juneilm@woodlandvillage.net
- Friday, September 17, 2004 1:24:38 PM

Thanks for the sharing your thoughts on our rub. We've now been able to ship it to the U.S.. The kilo pails are a cost efficient way to keep some on hand. The feedback we're getting is that rolling your meat or vegetables in virgin olive oil, then adding rub (more rub = more spark) before cooking is a hit. We're more concerned with how it works well, than how many we sell. It has to be useful.

Just thought I'd let you Pepperheads know that there is a new Peruvian restaurant in London Ont. called Rocoto. They've got a variety of dishes using rocoto, aji amarillo, aji colorado etc. and the food is amazing. It's located at the corner of Notre Dame and Viscount in a small strip mall.
Marilyn C.
- Friday, July 30, 2004 5:26:06 PM

Great restaurant tips are great! That's what we feel our growing community is all about. Thanks Marilyn.

What a groove. Enjoying those buffalo steaks at the volunteer tent while Linda Tillory and her group played in the background. Great tastes and great music! Moments to be remembered. Thanks for taking the time to spoil us & the music was added enjoyment. A magical moment.
Leslie
Calgary
- Monday, July 26, 2004 7:58:25 PM

It was a magical moment!

The red peri peri sauce is the best sauce that I have ever tasted, and I love that you guys use only natural ingredients. Please keep making it and I will keep buying it. cheers, dougie
dougie
haggisbags@msn.com
- Friday, July 02, 2004 8:40:53 PM

Kind words Dougie. Did you create a recipe for haggis with it?

The D.A.R.E. Works Foothills Society would like to thank Pepper Heads Canada for making a donation of a Pepper Heads gift package to our silent auction held on June 19, 2004. This generous contribution helped us to raise over $7,000 at our fundraising event and will support continued delivery of the Drug Abuse Resistance Education Program in Foothills schools. Needless to say, the Pepper Heads gift package was one of the auction's most hotly contested item. We thank you again for supporting the D.A.R.E. Works Foothills Society. Laurie McCreary-Burke, Executive Director D.A.R.E. Works Foothills Society
DARE Works Foothills Society
jolacaja@planet.eon.net
- Tuesday, June 29, 2004 9:54:25 AM

We're always surprised and flattered when we find out that people actually know about Pepperheads and drive up the price for a good cause. It's great, because after all, the point is to raise money for a legitmate cause. It's the passion that you give to the cause you believe in that counts. We know that nothing happens without individual efforts. "Think Globally ~ Act Locally" is not just a cute phrase, we know that's what makes the world go round. The flattery should go your way.

I must say you have done a fine job with your site have you tried using one of these 5 in a sauce 1.Fatalii 2.Lemon Drop 3.Rocoto 4.Red Savina 5.Tepin
Ken
hyfly7@hotmail.com
- Friday, June 18, 2004 1:25:01 PM
We were recently on vacation in Canmore, Alberta and in Marra's Grocery we found fresh from the deli chicken wings made with Pepperheads Piri Piri Sauce. THEY WERE ABSOLUTELY AWESOME!!! WITHOUT A DOUBT THEY WERE THE BEST CHICKEN WINGS WE HAVE EVER HAD. We're thinking that we have to move to Canmore now. We'd like to thank Pepperheads and Marra's for introducing us to this fabulous taste sensation, but first we want to know how we go about getting reimbursed for our moving expenses (just kidding!!!).
Ken & Kathy Pelland
- Sunday, May 23, 2004 1:22:15 PM

Long live the memories of Marra's. A classy retailer that closed their doors in August 2005. A prime example of how important it is how you spend your (shopping) dollars. They served Canmore for just shy of 60 years. The Town of Canmore should take a bow for the special tributes in the local community newspapers, the section in The Canmore Museum. the loyal customers bringing their Marra's bags to the dedicating of the changing of the street to "Marra's Way" in Canmore. A class act Canmore....take a bow.

Where can I purchase red savina habanero peppers in Canada? I was recently scammed at 'redsavina.com'(payed but never received the product). Plus I choose to keep my money in Canada if possible. Any suggestions? Joe
Joe
jdkshotsauce@yahoo.ca
- Friday, May 21, 2004 5:13:52 PM

We've recommended two U.S. sources for pepper seeds & checked with them first before recommending. Look for the links on the Much Ado About Nothing page. Hope this helps!

Thank you pepperheads for not only creating such great "made in Canada" products but for your generous donation to the Inglewood River Clean up this past weekend. We had 102 volunteers at the after bbq and they all got to try some of your wonderful salsa. We gave a few jars away as door prizes too! way cool!
Liz Tompkins
tompkinsliz@yahoo.com
- Monday, May 17, 2004 11:49:46 AM
Needed people ta trade pepper seeds with
Ken
hyfly7@hotmail.com
- Sunday, April 18, 2004 4:38:03 AM

Try putting out the word on www.thehotpepper.com they have a very active community happening there.

Da rum'n'piri-piri combo rocks!
OZ
- Sunday, March 28, 2004 12:33:38 AM
Avery wonderful site for Pepper Prez, I really like it is without touchor
MAGA OWERRI-ASABA
maga_oweerri@mail.com
- Tuesday, February 24, 2004 1:43:01 AM
The great folks below are too shy. Habitat For Humanity operates quietly in many of your own neighbourhoods. Totally volunteer based. They make a difference at your local level. Please check them and their efforts out. Your efforts can make a difference. Anything that Pepperheads can pitch in is meaningless compared to what quiet difference this organization is doing right in your community. They are a prime example of what makes our world move forward in the right direction.
The Pepper Prez
theprez@pepperheadsinc.com
- Thursday, January 15, 2004 9:05:37 PM

Habitat For Humanity are a 'too quiet' group that do amazing work and don't get the credit....they build homes for those who could never dream or afford them. They do it on a local level. Amazing folks.

Just before Chrismas Pepperheads donated a large box of their famous products to be distributed among our volunteers. This was a great succes! Thank you Pepperheads! I actually BBQd some ribs in minus 15 and snow, used the "Dark Secret" BBQ Sauce. I'm sure the family liked my ribs better than the Chrismas turkey. About 20 volunteers of Habitat are trying a varity of product and enjoying the recipes from your wonderful webside. We love you!
Fred Bosman
fbosman@cre8if.com
www.habitatkamloops.com
- Thursday, January 15, 2004 7:51:14 PM
Brought your sauces to Australia with us and you're a sure hit here. Glad I brought 2 of everything. With the fresh seafood it has been awesome. Imagine prairie people showing Aussies how to do prawns and Moreton Bay bugs. They will be loading up their suitcases when they come back for a visit. Thanks Gayle
Gayle Fields
gaylefields@shaw.ca
- Friday, January 09, 2004 5:58:13 PM

We love hearing how you share your passion for Pepperheads around our planet! Thank you.

A little French humour: "How can you be expected to goven a country that has two hundred and forty-six kinds of cheese?" - Charles De Gaulle. Love your quotes.
Jean LaSalle
- Monday, January 05, 2004 11:32:36 AM
I just saw Pam Vipond's entry: "IN NO OTHER CUISINE have I encountered a flavor battery to match the complexity and variety of India." Well, being from India and having enjoyed that great HOT, deleeecious cooking all my life, I agree wholeheartedly! Each of the 19 states has its own slant on cuisine! And, we have been using garlic for thousands of years. Try it...you'll LOVE it! Thanks, Pam. Harry
Harry S. Anchan
musiccollector@nospam.hotmail.com
http://www.geocities.com/rare-song-site
- Wednesday, December 24, 2003 12:54:37 PM
Hey D'Arcy, Good talking to you. Well, what else can I say but that this site is "hot" and "smokes"! :) Check out my Rare Pop Music site, as mentioned above, and see if you recognize any of the tunes. Regards, Harry http://harry.cckerala.com
Harry S. Anchan
musiccollector@nospam.hotmail.com
http://www.geocities.com/rare-song-site
- Wednesday, December 24, 2003 12:47:43 PM
Are you doing Gourmet Golf in 2004? We missed it this year. It was way too much fun. Please let us know.
Lee Kervin
Calgary
- Monday, December 08, 2003 10:29:00 PM

When we first held Gourmet Golf, we were 'local' (Southern Alberta). We're now "local" in many provinces

I have never been prouder than to have been a citizen of High River than I was on Monday September 1, 2003. THe Labour Day BBQ was an event with a purpose and the purpose was to support the devastated beef industry. The goal was to show the world we Canadians believe in the safety of our Canadian Beef Industry. What a day to remember, High River and area residents showed up on masses to support the event and to show its support for the Beef Industry. The Kinsmen Club of High River was honoured to be the host and organizers of the Labour Day BBQ, but it was you the sponsors and volunteers who made our vision a reality. I was overwhelmed with the support we recieved from 63 corporations, local businesses, other services clubs, youth organizations and private citizens. I thought you might be interested to know that 2550 servings of Beeg on a Bun, beans, chips and refeshments were served over a four hour period. There were 750 pounds of beef, 700 cans of beans, 1980 bags of chips, 2600 cans of soft drinks and approximately 3000 bottles of water given away to the public at no charge. We took up a silver collection and were able to raise $2262.50. The food that was not used that day was taken to the local food bank. The net proceeds of $2700.00 was donated to the local food bank for the purpose of buying Alberta beef for our community's less fortunate this winter. On behalf of the Canadian Beef Industry, The Kinsmen Club of High River and our many volunteers, I would like to thank Pepperheads Canada for your overwhelming support and generosity.
Mel Rogers
President & BBQ Canada Chairman
Kinsmen Club of High River
- Friday, November 21, 2003 7:45:24 AM
Hi garlic lovers! I actually come from the home of wild garlic in England! - A village called 'Ramsbottom' in the wilds of Lancashire (about 12 miles north of Manchester!) The name 'Ramsbottom' comes from 'Ramsonbottom' - ie the bottom of the valley where the Ramson grows..... Ramson is a broad-leaved species of garlic (Allium ursinum), common in European gardens, also called buckram (I'm told!!!) So there you have it! a bit of history for you! enjoy!
Linda Garson
linda@gdamarketing.com
- Tuesday, November 11, 2003 11:31:54 PM
fantastique...la demeure officielle du prez. à Edmonton gite du passant.. il est connoisseur sans pareil
jeannine
amyduroy@telusplanet.net
bbexpo.com
- Sunday, November 02, 2003 11:47:59 AM
Pepperheads rocks and so do we!!!!
ckua pledgeroom
pledge@ckua.com
www.ckua.com
- Sunday, November 02, 2003 12:19:24 AM

The pladge room was really rockin' when this was sent in. It's a festive family atmosphere in there on every pledge drive. If you are a fan of CKUA, sign up for a couple of shifts. People come from all over to be a part of it www.ckua.com

Miss Wild Garlic discovered a killer website for casual people who enjoy great food without the hype. She's right as usual. www.chowhound.com is a great place to visit and see the passion for food discoveries. We don't feel alone. Food and fun is indeed alive and well.
The Pepper Prez
theprez@pepperheadsinc.com
- Monday, October 27, 2003 10:06:40 PM
Enjoyed the Dark Secret Gourmet BBQ Sauce. It was good!
Brenda Mitchener
brenda@mail.mitchener.no-ip.org
- Sunday, October 19, 2003 8:55:09 PM
A fun site. Did you know that the human tongue has 4,600 taste buds on it?
Merv Whitfield
- Sunday, October 19, 2003 12:25:29 PM
Nice to see that more people are discovering what we already know, that Pepperheads sauces are great. Congradulations on the awards. What happened to the wild garlic salsa? It's our favorite.
Susan
Lethbridge, Alberta
- Tuesday, October 07, 2003 10:37:58 PM
Loved your garlic history. Did you know that the Greeks placed garlic at the crossroads to placate the witch Hecate?
Lydia Fisher
- Wednesday, September 10, 2003 6:06:13 PM
PepperHeads....You sure know how to throw a Bar-B-Que. Enjoyed the HOT twist to ALBERTA Beef and met wonderful new "friends". Keep me us the invite list! Sherri & Tony
Sherri Westlake
brainstorming@shaw.ca
- Tuesday, August 05, 2003 8:20:46 PM
Pepperheads seems like a fine place to share this piece of history I found & I too have fallen in love with miss wild garlic....Long before records were kept, man was using wild herbs for food and medicine. Over many years he learned that some plants were safe to eat, while others caused poisoning and death. Discovering which plants were useful must have been a matter of trial and error, sometimes no doubt with disasterous results. From remote times myths and legends grew up about the powers of herbs. Fantastic visions seen by people who had eaten a few leaves or berries from an hallucinogenic plant would deepen belief in their magical properties....magical properties seems to be what has me so in love with miss wild garlic. We just can't get enough of her. Thank you for sharing.
Stuart Lowell
Vancouver
- Monday, July 21, 2003 10:10:27 PM
Way to go Shelia. Try this; Charcoal Roasted Whoe Garlic. Baste whole bulbs of garlic, wild garlic hot sauce, salt + pepper in hot but not burning coals. When they're brown, they are ready. Let the bulbs to cool and they are ready. Enjoy.
Wild Garlic's distant cousin
(but no relation)
- Wednesday, July 16, 2003 8:11:32 PM
For a little aphrdisiac, pound garlic with fresh coriander and add to wine. Garlic for lovers indeed!
Shelia Newton
- Tuesday, July 08, 2003 11:58:51 PM
I am trying to find out where to buy beettheheat hot sauce in Vancouver, do you have any distributors? it is the best hot sauce i have ever had and I cannot find it here please respond thanks
cthorp
cthorp@telus.net
- Tuesday, July 01, 2003 5:07:13 PM
hi! i was in the hot scauce competition at burnaby south secondary. and i admit it is hot, it was so hot all the competitos were crying, i came second place. thanx for letting us have the competition it was great!!
marilyn
kew_gurl@hotmail.com
- Monday, June 23, 2003 3:52:46 PM
No gentleman dines before seven.
Oscar Wilde
A Heavenly Party
- Sunday, June 22, 2003 12:42:13 PM
We would like to thank The Chefs for the bread, chicken & sauce donated to The Mustard Seed Street Ministry. As the homeless population continues to rise, our programs and services are needed more than ever. Our meals, shelter, programs and care provide hope for the less fortunate of Calgary. Your food is especially important to our ministry as we served over 370,000 meals in 2002. We are blessed to have your support and thanks again on behalf of our guests, residents, volunteers and staff.
Del Bannerman
www.theseed.ca
- Thursday, June 12, 2003 1:29:19 PM

The Mustard Seed street ministry does a great job assisting the homeless in Calgary. If you have something left over from an evnet, or for what ever reason, contact them at www.theseed.ca

Great Website!
Renette Kurz (Boca Loca)
renette@telusplanet.net
in progress
- Wednesday, June 11, 2003 4:49:38 PM
We would like to take this opportunity to thank D'Arcy and the Pepperheads for their support. On May 30, we held our 3rd Annual Cowboy Cowgirl Auction with all proceeds going to the Canadian Cancer Society. Your donation of the embroidered chair and wicked tasting sauces for the silent auction was awesome and very much appreciated. We raised over $5000.00 for the Cancer Society. It is people like you that make our event possible. Again, thank you and see ya soon!!! Cheers!
Anna, Eva, Sandy and staff of the Black Diamond Hotel
- Monday, June 09, 2003 12:54:57 PM
On behalf of the Canadian Country Music Hall of Fame, we would like to thank you for your generous support. It was greatly appreciated. Many Many Thanks!!!!!!
Judy, Barb, Len & Gary
ccmhof@telusplanet.net
- Saturday, June 07, 2003 1:07:52 AM
Red hot, not. Simmering and sublime, just fine. My tastebuds are tased with ease. Home delivery is on my mind.
Roberta
Toronto
- Tuesday, May 27, 2003 1:19:04 AM
Spiritual influence of peppers. Changing our lives and perspectives. Mankind has been trying to harness warmth since evolution. Thank you for perfecting our quest.
Charlie Darwin
A Remote South Pacific Island
- Monday, May 26, 2003 10:36:54 PM

Charlie! Where have you been hiding?

Love the Dark Secret BBQ Sauce. Bought up at Whistler to compliment a BBQ rib dinner. Everyone was licking their fingers. Need to replenish it soon! Anxious to try your Piri-Piri sauce. Brought several bottles back from South Africa. Good eating!
Helen Walsh
- Friday, May 23, 2003 10:15:18 AM
Soooooooooo glad to have met the Pepper Prez and the guys at the Eat Vancouver show!!! And...I LOVE my Pepperhead sauces...I've been telling all my "pepper head" friends about them :-) Will send you the pics I took at the booth soon. Cool (or should I say 'hot') website!!! Cheers, ~Vivianne
Vivianne
vdp25@hotmail.com
N/A
- Friday, May 16, 2003 9:51:11 AM
Saw your BBQ contest. I was reading this fun book (The Fearless Diner) and you Pepperheads would like this story..... "IN NO OTHER CUISINE have I encountered a flavor battery to match the complexitity and variety of India. At its most basic it is known as 'masala', a word that means roughly, "mix", a combination of sweet and piquant spices. What we call curry is an English invention from the days of the Raj and is virtually non-existent in India proper. Whenever I have asked for it in India I've been met with blank stares or giggles. A typical masala might include clove, cinnamon, cardamon (the sweet) and coriander, cumin, black pepper (the piquant). Foods may be cooked with this mixture alone, but onions and turmeric are often added. Additions and variations on this theme are limited only by the taxonomy of the spice world. I learned of this in a sudden cultural immersion, on my way to Jaisalmer, east of Pakistan, while retracing the spice routes that had brought the luxury of pepper and cloves to ancient Rome. It was our second day out on the Great Indian Deseert and we were driving our camels hard, determined to reach the village of Samrau before dark. As we approached the village we came upon a goatherder who who tended a flock of about twenty. His name was Naglaman. He was amazed to see three camel-mounted foreigners, and with grand gestures invited us to tea. As we dismounted he disappeared into a little shelter he had made of twigs and desert scrub, and he reemerged with his "tea service", one battered old pot, two metal cups of different origins, and a couple of desert palm leaves. The leaves he tore into pieces, then folded expertly into conical cups, disposable and biodegradable. Over tea mixed with wild honey (a friend of Miss Wild Garlic's?) and goat's milk I asked Payag Signh, our interpreter, what we could expect for dinner in Samrau that night. I knew it wouldn't be camel, and I was hugely disappointed. When I had tried to purchase a camel calf the previous day and feast the whole village, I thought there would be rejoicing. But the people were scandalized. Since the Hindu desert folk have no cows to worship, they substitute camels as their sacred animal. It's okay to ride them, but not to eat them. Was my face red! And what would I tell Sven Krause? "Chapatis for dinner tonight," Prayag said. Chapatis are unleavened flatbread made from wheat or, among the desert people, milet. "Of course," I said, uninspired. "Anything else?" "Oh yes. Vegetables." "Just like the last one. Are the desert people vegetarians?" "No, no. But they eat meat only on special occasions, because it is very dear." "How dear? For instance, how much would one of those goats here cost? Unless they're sacred, or something." I settled with Naglaman the goatherder on 400 rupees(US$12.50 at the time) for his fattest kid, weighing about forty pounds. He was very pleased with the bargain until I said, "But I gotta have a receipt. It's a business expense." His smile faded when Prayag translated. "It's not that I don't trust you," I said. "It's just that I have to keep careful records or my publishers will complain." "But Sahib, I don't know how to write," he said, and looked at the ground. "Oh, I see." I took out my pen and notebook and said, "I'll write it for you and all you'll have to do is sign it." I wrote it out and handed it to him saying "There, just sign your name. Can you do that for me?" He looked even lower, and lowly said, "I don't know how to write my name, Sahib." I felt like I had just stripped the man naked and whipped him through the streets. Prayag was speaking to him softly in Marwati, his native tongue, when an idea came to me. "Naglaman," I said, "My great grandfather couldn't write either. But he would sign sign documents with his thumb. How about I ink your thumb with this pen and you sign the receipt that way?" The idea that he, an illiterate, nomadic goatherder could actually sign an official document attesting to the transfer of foodstuff suddenly raised his spirits, pumped up his chest and put the smile back on his face. Raising my pen I said, "Let's have your thumb." He stuck it eagerly in my face. I inked it up good, making sure to cover it all, while he looked on with something approaching wonder. I then held the notebook for him and he painstakingly rolled his thumb onto the paper. Prayag wrote across the thumbprint, first in Marwati and then in English, "Naglaman: his mark." The goatherder was now an honorary member of the order of letters. I tethered the goat to my camel and we mounted and rode on into the village. Our arrival caused quite a stir, though a happy one. We were conducted to a shade tree to sit and relax while the village headman was summoned. A group of locals sat around and we chatted with them through the voice of Prayag. One of them pointed to me and said something that caused them all to giggle. Prayag reported that the villager had pointed out that among the desert people the color of my turban was the traditional color for widow's weeds. The villager jokingly asked if I were a widow. I said, "No, but just like a widow, I have no husband." If any ice needed breaking, that did the trick. Soon the headman arrived and we were formaly welcomed, told where we might sleep if we cared to stay, and invited to share their dinner. All the while the people had been hungrily eyeing my, goat, which my companions, Bruce and Paul, had nicknamed "Jimmy." "Why Jimmy?" I asked. "We call any animal we kill and eat Jimmy. We do a lot of hunting." "I wish he coulod have been Jimmy the Camel. Prayag, say that everyone is invited to the feast of Jimmy. As long as they agree to teach me how to cook him in their traditional way." When the goat had been slaughtered, and a man we had dubbed "Yellow Hat", for the color of his turban, had finsihed the butchering, he summoned me to follow him into an enclosure. From a wooden chest he took out his ingredients and through Prayag he spoke. "I'm cooking this in goat in the way of all the desert people. We use the spices that the caravans have always carried, and the red chile powder. We grow the chile in Rajasthan and we use it in all Rajasthan. The caravans have never carried it because other people find it too full of fire." Another man brought out flint and steel and tinder, and while all the men watched in reverent silence, he kindled the fire. Yellow Hat poured what looked like a pint of red chile powder into a big brass bowl. I tasted it, and it was indeed full of fire. It wasn't habanero, but it was still powerful stuff. On top of that he poured half as much turmeric powder. Atop that half as much garam masala, then half as much salt. Over the mound he sprinkled a layer of sweet paprika. Then he mixed them all with his gnarly fingers. Into a pot over the fire he poured oil and when it was hot threw in a handful of fennel seeds and cooked them until they all popped. Then he stirred in his spice mixture with some water. When the mix had simmered awhile, he added several pounds of cubed meat. But Jimmy's heart and testicles he laid on the bare coals of the cooking fire and toasted them to a burnt-rare condition. He and I shared them as an hors d'oeuvre. Cook's prerogative." ~ Richard Sterling (1998).
Pam Vipond
rose@sagekitchen.com
www.sagekitchen.com
- Thursday, May 15, 2003 10:20:15 PM
What fun! You boys just show up suddenly & cook for us. Loved the fruit and your Dark Secrets...keep cooking & came back anytime. We enjoyed your spirit. - Samantha & Susan
Samantha Carlson
Vancouver, B.C.
- Tuesday, May 13, 2003 12:44:25 PM
Darcy, It was so great to see you at Lina's in Calgary! I am so excited for you in your world of Pepperheads Canada! The website is a wonderful reflection of you and the fun you are having with the Pepperheads rave...what great sauces, what a great site, and what a more deserving individual! Your positive and vibrant energy is going into something far more beneficial to you and to all those who enjoy your sauces and recipe after recipe. With memories of CBS! Mindy
Mindy
mjconley@shaw.ca
- Monday, May 05, 2003 10:45:27 PM
I saw you were into peotry and would like to share this; THE HERB GATHERER When fragrant fires of autumn smoulder By upland pastures for the wind to blow And grain shocks stand, row after row He throws a sack across his shoulder And trudges away in the mellow glow To gather herbs - though he is older Than most of the old men that I know He squints in the sun, and always follows The spring brook where the calamus hides And he nibbles it, and away he strides For thyme and tansy in sunny hollows, Then on to burdock. His faith abides In it for bitters, in careful swallows, When winter has chilled his old insides. Sage and boneset - his eyes keep sighting Out of profusionthe things he would find. Pennyroyal, horsemint - these he will bind In neat little bundles, always righting Some slight disorder...at least in his mind. He will hang them on rafters, ready for fighting The ills of age...with the years so kind! His old cheeks flush with the autumn weather. His old eyes shine when the quail wings sound. A sack that smellsof the air and the ground With tang and mellowness there together Over his shoulder! And all around The breath of autumn!...I wonder whether Gathering helps more than herbs he found. ~ Glenn Ward Dresbach (1914-1948)
Shelia Young
St. Albert
- Monday, April 21, 2003 8:13:03 AM
Great website. I had fun visiting. Heard about you on CKUA.
April Simpson
Edmonton
- Saturday, April 12, 2003 10:20:36 PM
Bring on your chili! Should the Pepperheads be suffering a bit at Snowshoe Softball this year, we have our M.A.S.H. medical team ready to 'cure what ails ya'. See you on the diamond.
The Dirty Diamond Dozen
- Saturday, March 29, 2003 10:46:17 AM
I miel ragazzi a Pepperheads portano sempre un sorriso.
Maria
- Friday, March 28, 2003 11:33:12 PM
Many thanks to D'Arcy and Pepperheads Canada from the Kinsmen Club of High River, for their kind & generous support of our 2nd Annual Dinner/Dance & Silent Auction held on March 22nd at the High River Memorial Centre to raise money for Cystic Fibrosis and STARS. Your donation of a gift basket full of Pepperheads gourmet sauces, salsa, and promo wear, was very appreciated. It was a fine addition to our silent auction line-up. The entire evening was a fabulous success, and tremendously enjoyed by all in attendance. We look forward to next year's fundraiser, and thank contributors such as Pepperheads for supporting our cause, and being a part of the fun. Cheers!
Ken Pelland, Kinsmen Club of High River
- Tuesday, March 25, 2003 11:14:28 AM
When are you stopping in for that cold brew. Chain Lakes is not that far away.
Dennis
thvlyfrm@telusplanet.net
www.thundervalleyfarms.com
- Tuesday, March 25, 2003 9:16:12 AM
Thanks for bringing Pepperheads to Lethbridge. The shrimp cooked in Piri-Piri & Wild Garlic were wonderful. London Road Market is very handy and I'm glad your sauces are available here finally. You hace some very fine sauces. Keep up the good work. Tonight we're making our first Pepperheads pizza.
Bill Harrison
Lethbridge
- Sunday, March 23, 2003 11:06:25 AM
I think I have it right now.
George Albert Johnson
- Monday, March 03, 2003 7:37:42 PM
I tried your idea. Nice shrimp, butter and wild garlic, fresh bread and our favotite French wine. I surpised my wife Friday night after your suggestions at Urban Fare. Easy to prepare and an enjoyable evening. We are both converts and will be trying it again. Very nice.
Albert Johnson
Edmonton, Alberta
- Sunday, March 02, 2003 1:18:17 AM
I tried your idea. Nice shrimp, butter and wild garlic, fresh bread and our favotite French wine. I surpised my wife Friday night after your suggestions at Urban Fare. Easy to prepare and an enjoyable evening. We are both converts and will be trying it again. Very nice.
George Albert
Edmonton, Alberta
- Sunday, March 02, 2003 1:17:17 AM
Beautiful! Love the background - works so beautifully with the colourful foreground. Cheers! Alice
Alice Mercer (friend of Pam's)
Alice@Dyloc.com
- Wednesday, February 26, 2003 6:00:56 PM
What a wonderfull product! My wife and I went out to Black Diamond to spend a weekend with some old friends out there, Mike & Tilly Jackson. We get together every few years and just sit around and visit and eat. I made up a couple of recipes that I had sitting around for "snackies" and Michel let me try out your Wild Garlic sauce with my home made Bruschetta Sauce. What a beautiful thing the sauce turned out to be! My compliments on a job well done! I'm going to submit the Bruschetta sauce Recipe into your site as well as a Roasted Red Pepper Dip sauce also. Again, Thanks for the great Taste experience and I will be passing it on. Good Luck in the future.
Len Panas
lenandjosie@msn.com
- Thursday, February 20, 2003 1:21:42 PM

Creole Bob
- Monday, February 10, 2003 12:36:25 AM
Just reading some of the work of psychiatrists/ethologists (a branch of anthropology that deals with the genetic aspects of behaviour)Michael Liebowitz and Hector Sabelli. They postulate that the infatuation-emotion humans experience which drives us into pair bonds (i.e. marriage) is associated with natural amphetamines that pool in the emotional centres of the brain. Later in life, if the pair bond survives, attachment mellows into a desire for morphine-like substances, the endorphins. In other words, "playboy syndrome" is the result of craving an amphetamine high, and "attachment junkies" are trapped in unsatisfactory relationships by a morphine-like addiction to endorphins. Having given it a chemical interpretation, Liebowitz and Sabelli believe a chemical cure is reasonable. My question is this: Is the rush from Wild Garlic an amphetamine high? or a morphine trip? Are we looking at medicinal uses on the horizon? Could we prevent divorce and rescue women and children from abusive relationships? Surely there is grant money out there for this. I'm calling my MLA first thing monday morning.
Les Battersby
- Sunday, February 09, 2003 10:57:00 PM
"Dark Secrets" BBQ Sauce. Thats exactly what it is...a dark secret. I HIGHLY RECOMMEND this sauce.!!! Actually it's 10:00pm Saturday night and I'm BBQ'in ribs...not to mention the cold snowy weather outside. This sauce is absolutely amazing, Pepper Heads needs to start their own restaurant chain! A+, 10 out of 10, 5 stars. I will be in touch...
CJ
cody.jackson@shaw.ca
n/a
- Saturday, February 08, 2003 9:55:19 PM
A few weeks back I had a few Elk meatballs cooked in your Dark Secrets then dipped in Wild Garlic at the show in Edmonton. JUst wanted to let you know that I still get happy tingles everytime I think about that taste. I'm off to Urban Fare so I can stop dreaming and start cooking. Please add more ways to play with your wonderful sauces.
Ruth
Edmonton
- Saturday, February 08, 2003 8:32:41 AM
your jerky....met you at the faarmers market then the home show in Calgary D'Arcy. Your products have the exact "after burn" and deep garlic and pepper sting I love! zyou gave me a few samples of your jerky that's comin soon, and asked that I give you the low down. It has a wicked flavour all onto it's own, BUT......the texture is Ugggghhhh!. If it was thicker, meatier....it would rule. As it is now, it's thin and over processed, no texture, but the flavour is just great. NO TEXTURE. Hope to bump into you again soon, and your jerky is perfected.
SixxGirl
smalazdrewicz@shaw.ca
- Friday, January 31, 2003 8:12:06 PM
just a hort note. saw you at the trade show in edmonton. your products are terrific. Alberta Elk used you wild garlic and the dark secret sauce through out the weeken d along with samples of elk meat. the comments for both our meat and you wonderful sauces was great.
Deborah Kurylo
dkurylo@telusplanet.net
- Monday, January 27, 2003 8:32:01 AM
Thanks for the tip. The shrimp were wonderful.
Amanda James
Calgary
- Tuesday, January 21, 2003 9:33:07 AM
Hi, we saw u at the Home Exhib in Calgary on Saturday. Tried the product and it was great. Looking forward to the bread!!
Maureen Crawford
lenmo@amblesidelodge.com
www.amblesidelodge.com
- Sunday, January 19, 2003 6:20:56 PM
Hi, Is incredible that you're interested in many traditional products like these. I live in Mexico City and is important that our peppers, chiles, and so on.. are part of your normal life. Happy New Year 2003 Porfirio Mexico City
Porfirio Gaona
- Wednesday, January 01, 2003 10:59:45 PM
Merry Christmas Pepperheads. Thank you for the good tastes and smiles. Give Miss Wild Garlic a peck on the cheek from the Adams family.
Patricia Adams
Calgary, Alberta
- Tuesday, December 24, 2002 7:53:05 PM
interesting site
Shane
http://www.canadianheritagealliance.com/forum/index.php
- Wednesday, December 18, 2002 7:50:04 PM
Wonderful! Discovered your sauces at Millarville. We had a few theme BBQ's at home and Pepperheads sauces were a hit. Now we have shared and are out. Do we have to wait until Millarville opens next year? Surely you can find a way to make them available in Lethbridge. Please let us know.
Bill Harrison
Lethbridge
- Wednesday, December 11, 2002 10:47:03 PM
I was so pleased to find that your sauces are at the Eau Claire Market. Very handy for us downtown folk. Thank you for the fine tastes. - NJ
Norma Jean Fredricks
Calgary
- Wednesday, December 11, 2002 12:13:47 PM
Just had my first try of pepperheads at the Millarville x-mas fair yesterday... great so far. I loved the salt and pepper mills. Does anyone have more info on them?
Michelle Marin
marinm@telusplanet.net
- Saturday, November 09, 2002 1:57:49 PM
Addicted to Wild Garlic Hot Sauce! I do use hotter sauces, but this I can use on everything except breakfast cereal...forget cereal, eggs are soooo good with Miss Wild Garlic. I now have to buy 6 a time. We love the taste & it is just so versatile! Can't say enough good things about this sauce and have not run out of new ways to play with it. Keep those creations coming.
Kelly Gallagher
Calgary, Alberta
- Saturday, October 26, 2002 8:41:00 AM
Due to a server meltdown the Guestgook wasn't working for a couple of days.
Everything is ok again
webmaster
- Friday, October 11, 2002 8:56:35 AM

- Wednesday, October 02, 2002 3:21:34 PM
You have me hooked at the Millarville Market. A nice find. Really enjoying the wonderful tastes of your sauces.
Fred Winwood
Calgary, Alberta
- Tuesday, September 24, 2002 9:30:14 PM
Hey Pepperheads! Thanks so much for your input, participation and sponsorship for our KidsArts festival. All those kids you helped (indirectly) will be most greatful. AND THEN - the sauce! I used it all week, putting on every piece of barbecued meat I ate that week. MMMMMMMM good!!!
Brian Dorscht
bdorscht@gov.calgary.ab.ca
- Friday, September 13, 2002 1:38:36 PM
I just wanted to let you know how much my children enjoyed your hayride at the kids festival. Thank you.
Sharon MacDonald
Calgary
- Thursday, September 12, 2002 9:28:12 PM
This was my 6th Okotoks rib cookoff & your Pepperheads ribs were the best that I have had!!!! Perfect and you Pepperheads gals were great. We just had to have our picture taken with your mascott after licking all those wonderful juices off our fingers. You can come and cook for us anytime.
Lawrence Brown
Calgary
- Monday, September 09, 2002 8:19:51 AM
Thanks for coming up and spoiling us in Edmonton. Those daily tasting sessions were wonderful. Pepperheads are now firmly a key part of our lives. Marinaded 2 rib steaks in olive oil & Wild Garlic Hot Sauce for two days. Very subtle & memorable results. Please get some sauces in Edmonton soon, we are worried about running out. Thanks again for turning us on to your creations & sharing good humour!
Sophie O'Conner
Edmonton
- Wednesday, September 04, 2002 9:25:07 AM
Pepperheads! You crazy devils. You fit right in at Edmonton's Fringe Festival. There we were just soaking it all in & enjoying a cocktail when the Pepperheads struck. You certainly added a little spice to our night, to say nothing about making our meals taste better! Keep smiling, having fun & stirring it up wherever you go and that Dark Secrets hot sauce...wow. It warmed the girls up in just the right way. Stop by our table anytime.
Joan Archer
- Friday, August 23, 2002 2:49:06 PM
Kensington Sun & Salsa Festival. How did you do? Your salsa had us coming back twice to get another fix of your wild garlic salsa. Sorry for triple-dipping, but it was just sooo good! It was refreshing. We all voted for you. Pepperheads rule! Hurry up and let us buy it. Great stuff. What else do you have in the works?
Susan Jackson
- Friday, August 02, 2002 10:47:06 PM
Hi again everyone! Scramled eggs are not the only thing that Miss Wild Garlic Sauce is good for. I've got a new Family Fave recipe that's even better than the scrambled eggs with hot sauce. I have a farm in Okotoks. What it is, really, is a field of dreams for low income children. It's the farm that is growinf the organic vegetables for the KidsArts Family Fun Festival that you great guys at Pepperheads have been helping us with. Anyhow everything is really coming on quickly in our field of dreams. I was out at the farm this morning and I brought a load of greens that were ready to bolt home. I just didn;t know what to do with them. So, guess what -- I wahsed them and sauteed them with onion and garlic and then I slathered them with Miss Wild Garlic Sauce. WOW!! Wow. Wow. You should write my exotic recipes up and hand them out to people and then you could help me build on my reputation as gourmet who gets very hungry at night. Keep well Pepperheads. Susan
Susan Leader
leadersusan@hotmail.com
- Sunday, July 21, 2002 9:46:05 PM
The meaningfulness of our lives, an enornous meaning, we are told, yet seldom obvious. Enormous or not, life is made of small things. After trying the samples of sausage and pepperheads sauce outside of M&G Meats in Turner Valley, I would add that there small pleasure include Pepperhead's hot sauce. J.G
John
Garritson@yahoo.com
- Saturday, July 20, 2002 7:58:38 PM
I've been trying dark secrets for a couple of weeks now and I think that pepperheads Dark Secrets are like hot embers. It's only Saints and angels which could tread amongst them safely. Terrific. fdpzz,
fdpzzz
cadvision.com
- Wednesday, July 17, 2002 10:08:27 PM
I had some Dark Secrets barbecue sauce given to me for my birthday last week and I've been experimenting with it. I know that most people on this site are proably gourmet cooks and I have never gon public with my cooking before but I want to suggest a simple way to use this sauce. I live in an apartment and don't have a barbecue so I always have to improvise. This is what I did and it works very good. I squashed the ribs in a deep bowl and rubbed them all over with with dark secrets asd much as I could all the while being careful not to get sauce under my nail extentions. I covered the bowl with a plate and zapped them in the microwave for 4 minutes. Then I turned them over with a fork, recovered them with a plate and zapped them for another 3 minutes. They great! Soft and tender. Nice and smokey because i think that the liquid is smoke is the big secret in dark secrets. So, all I have to say is that Dark Secrets are really, really good with or with out a barbecue. All you need is ribs. Ever since I did that, every time I think of Dark Secrets, I ask myself, "Are you hungry again tonight?" And then I just get some more ribs and zap them. Thanks a lot fo the sauce guys. Alter in Calgary.
Alter Egor
alterego@cadvison.com
- Friday, July 12, 2002 11:16:26 PM
Hey whom ever is behind Pepperheads, you've done a wonderful job. Really great site. However, I do want to bring your attention to the joys of eating fresh garlic. Please accept this as my submission to your recipe contest. Garlic, like any Allium, say leeks onions etc., can be grown in the garden for its green spears rather than its bulb. Sure, the bulb is a necessary staple in winter, especially in Northern climates. But, very few things in this life compare the joy of thinly slices green garlic and fresh dill on a summer garden lettuce salad. Green garlic is less pungent, less overbearing than what most people think of when they think of garlic. Before I sign off, tell me does Miss Wild Garlic have a history? I mean, where on earth did she come from? Do you people have wild garlic growing up their in Alberta or is she an import? I mean. tell us more. Mike
Michael Green
greenmachine@yahoo.com
- Friday, July 12, 2002 1:40:41 PM
My neighbour had some hot stuff at the Ranchman's in Calgary last week. Were you there? Was that your Pepperheads chili that she had? She's a tall blonde with sea green eyes. You couldn't miss her. You'd remember if you saw her there. She's a one time Miss Wildrose province. In any case my neighbour went to the Ranchman's, ate some hot stuff and guess what she told me? Good God, it as hot. Look i told her, "Like all the deeper things in life, each of us has to face the heat alone. If there was no such thing a pepperheads hot sauce, someone would have to invent it to save us from despairing." Now, may I ask, "Do I get a some salsa for this entry?"
Patricia Brown
patbrown@aol.com
none
- Friday, July 12, 2002 1:15:34 PM
Hey, why doesn't my comment go up automatically? I'm tired of waiting. Please don't keep me waiting.
Susan Leader
leadersusan@hotmail.com
none
- Friday, July 12, 2002 7:20:46 AM
I had some of your Miss Wild Garlic sauce on my scrambled eggs very late last night. Why? Hell, it's only by risking one's person from one hour to another that one lives at all eh? My husband who was having his cup of cammomile tea watched as I gave the eggs one hot shot after another. He seemed a little anxious. As he watched me take the first bite, he whispered, "Oh Dear, I see that you're hungry tonight."
Susan leader
leadersusan@hotmail.com
No web site
- Friday, July 12, 2002 7:16:53 AM
OK...it does not blow my head off, but I have to admit that your Miss Wild Garlic is very interesting. A variety of taste sensations. You pepperheads are legit. I admit that I judged you too quickly. Nice variety of tastes. Send more, look for my reorder in your email. You passed the taste test here down South. You are real and I am surprised. Kick it with a real hot one and I will start waving a Canadian flag. I'm impressed but still need more heat. Can I get some wild garlic?
Bayou Bob
- Wednesday, July 10, 2002 12:17:47 AM
Killer chili Pepperheads! It was nice to meet ya'all at the Ranchmans in Calgary yesterday. I'll be telling folks about your sauces back home. I just hope I have enough left to share. Well met!
Ken Jackson (a.k.a. Doc Holiday)
- Monday, July 08, 2002 10:01:15 PM
I expect ice from Canada, not hot sauces. I will take you up on your challange and have ordered a bottle of wild garlic hot sauce. I will give a review though I find the hot Candian concept hard to believe. Give it your best boys, this Chilehead is waiting. - Bayou Bob
Bayou Bob
- Saturday, June 29, 2002 10:06:18 PM
I feel a kinship with you pepperheads. Louisianians like it hot and spicy, too.
Christine C. Beatty
cbeatty5@bellsouth.net
- Wednesday, June 26, 2002 11:42:22 AM
What a great day at Rio Vista. Gourmet Golf was not just only fun, but a non-dieting experience as well. My favotite holes were the sausages by In-Kahoots and the barbequed shrimps at the Pepperheads hole. Great sauces all round! Thanks to all who spoiled us. Only in Alberta, you say? You know how to throw a party. Save tickets for our 4-some next year...we will be back (of course - no golf pun intended). I'm so glad we came. More food, more sauces, more fun. High River was never so much fun!
Kim Stanley
- Tuesday, June 25, 2002 11:37:39 PM
Do I really have to wear my Gourmet Golf cooking apron while playing in your tournament? I must decline your invite. The food might throw me off my game.
Tiger Woods
- Saturday, June 08, 2002 9:27:45 PM
A mouth-wateringly FUN site. I look forward to these saces being available in Scotland.Good luck with your venture & all the best from Hamish in Dumfries.
Hamish Foggie
scotspotch@aol.com
- Saturday, May 18, 2002 11:43:41 AM
The future of our Earth is the children. Thank you so much for taking the time to include a sense of fun & history for them. Best wishes from the U.K.
Arthur Dent
- Friday, May 10, 2002 11:42:16 PM
great site, what a giggle!
Holly
- Tuesday, May 07, 2002 4:41:26 PM
Some interesting cookbooks that you are giving away! Nice work.
Michael Jefferies
- Monday, May 06, 2002 5:50:50 PM
VERY COOL WEB SITE-WILL DEFINITELY RETURN!
Bev
bduarte329@msn.com
- Sunday, May 05, 2002 6:44:54 PM
Looks like some good product offerings. Should have more selection like Acid Rain and Cholula to complement your range for one stop shopping.
Lee Randell
- Thursday, May 02, 2002 10:08:08 AM
Love the site!!! Can't wait to try some of those wonderful sauces! Keep up the good work.
Jenni & Simon
contactjen@hotmail.com
- Tuesday, April 30, 2002 10:13:48 PM
Great site! Arthur, Portugal
arthur
arthur.helen@clix.pt
nada
- Wednesday, April 24, 2002 6:02:36 AM
Damn stuff is awesome on pork hocks! Ship two cases ASAP!
Urban Harty
Okotoks, Alberta
- Sunday, April 14, 2002 8:15:19 PM
We were visiting Banff, Alberta two weeks ago for a skiing vacation. After a fine day outdoors admiring the beauty of your Rocky Mountains, we slipped out to a quaint little pub to wind up our day. That's where we met the crazy, fun Pepperheads. Perfect Canadians who shared a great evening & great wings. They even gave us a bottle of their BBQ sauce to take home with us. Last weekend, back at home in Australia, we tried it on some ribs as you suggested. Bloody great mates! We'll be ordering some online once you are up & running. Thanks for your hospitality and friendship. Give a peck on the cheek to Miss Wild Garlic for us.
Frank & Beverly
Sydney, Australia
- Tuesday, April 09, 2002 9:15:05 AM
By far, the best hot sauce I've ever tried! And right outta my backyard!
Robyn
Turner Valley, Alberta
- Friday, April 05, 2002 5:55:42 PM
Wow! I've been watching your site for a few weeks now. Heard about it from a friend. Great to see something like this coming out of Alberta. Can't wait to try more sauces.
Bruce "C"
Edmonton, Alberta
- Friday, April 05, 2002 4:59:37 PM
Pepperheads Canada is a unique line of sauces. Some Like It Hot is proud to be selling them. We are in NE Calgary. Please feel free to call us at 735-6022. Stop in for a tasting anytime.
Some Like It Hot
somelike@cadvision.com
- Saturday, March 30, 2002 9:33:15 PM
Great chili at the cook-off last weekend! You guys deserved to win and now that I see your site, I know why. The contests are a great idea.
Janice Long
Calgary, Alberta
- Thursday, March 28, 2002 6:58:41 PM
Great Site! Colourful and fun. The sauces are fabulous! Miss Wild Garlic rules!
Carol Laird
Claird@shaw.ca
Calgary, Alberta
- Friday, March 22, 2002 11:37:53 PM
Kick Ass! Great website you built! I recommend you to export your great sauces to all over the world :-) New York Berlin Tokio Paris for the beginning ;-) Good Job! Best Stephan Mayen, West Germany
Stephan Marzi
marzi@marzicom.de
http://www.springstomania.com/
- Friday, March 22, 2002 3:04:33 AM
The Wild Garlic sauce is hot, sassy, sexy.....and damn good! Keep creating different sauces.
Robert Butt
High River, Alberta
- Thursday, March 21, 2002 12:52:48 PM
Nice work on the PHOTOS. The website looks unbelievable.
Shaun
- Monday, March 18, 2002 3:36:22 PM
Wild garlic/Eggs/Toast is the combo!!!
Shaun
empire_anderson@yahoo.com
- Monday, March 18, 2002 3:33:36 PM
Every one we've tried so far can best be described as "kick ass"!!! You guys have really got something special happening with these sauces. They all have lots of heat and personality. And they can be used on whatever your imagination comes up with. Way cool!!(know what I mean???)
ken & kath
- Monday, March 18, 2002 2:55:14 PM
We're samplin' sauces & fixin' snowshoes right now with the Pepperheads...looking forward to whipping their 'hot' asses at Snowshoe next weekend. Sauces are great! Nice to see something like this coming out of Southwestern Alberta. Continue creating......we need it.
Baer (Turner Valley, Alberta)
- Sunday, March 17, 2002 4:11:57 PM
Greetings from the land of the midnight sun. My younger sister met you guys & tasted one of your hot sauces. She said it was good! It's nice to see some heat coming from Canada (besides that Olympic 3rd period action). Are you going to be selling your sauces online? (Whitehorse)
Francis Vincent
- Friday, March 15, 2002 11:45:27 PM
Pepperheads. I love it! Thanks for the session. I do have acomplaint though, you can't buy any until April 1st. You do have a great web site and I am working on some HOT poetry. I just wish I had more sauce. Come on boys...play fair, don't tease a girl like that. (Calgary, Alberta)
Natasha Marie
- Thursday, March 14, 2002 7:00:01 PM
What a "HOT" webiste!!!
sharon
- Thursday, March 14, 2002 12:05:59 PM
I just wanted to send a big hug to 'my boys'. I just love it when boys work hard in the kitchen. You sure know how to throw a party and as always, when ever I am around you Pepperheads, you always bring out the best in me. Sending all my love. Keep it up!
Miss Wild Garlic
- Sunday, March 10, 2002 8:52:46 PM
Look'n HoT!!!
Beet The Heat
info@beettheheat.com
www.beettheheat.com
- Sunday, March 10, 2002 6:37:56 PM duhh!!