Afternoon Pint
Afternoon Pint is a laid-back Canadian podcast hosted by Matt Conrad and Mike Tobin. Each week they meet at at a craft brewery, restaurant or pub with a surprise special guest.
They have been graced with appearances from some truly impressive entrepreneurs, athletes, authors, entertainers, politicians, professors, activists, paranormal investigators, journalists and more. Each week the show is a little different, kind of like meeting a new person at the pub for a first, second or third time.
Anything goes on the show but the aim of their program is to bring people together. Please join in for a fun and friendly pub based podcast that is all about a having a pint, making connections and sharing some good human spirit.
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Afternoon Pint
Rudi Brooks - Spice, Family & Fire: The Rudi’s Hot Sauce Journey 🌶️🔥
Rudi of Rudi's Hot Sauce shares his family's journey from the Bahamas to becoming Nova Scotia's top hot sauce specialist, revealing how his father's transformative experience with wild peppers led to a multi-generational passion for crafting complex, flavour hot sauces. We talk about hot sauces, family ran businesses and whatever else comes to us, while experiencing some of Rudis hot sauces and a few beverages at the 5K Cafe.
Kimia Nejat of Kimia Nejat Realty
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Cheers, Cheers boys.
Speaker 2:And welcome to the Afternoon Plankton. I'm Mike Tobin, I am Matt Conrad. And who do we have with us today? Rudy, rudy, rudy's Hot Sauce, rudy from Rudy's.
Speaker 3:Hot Sauce, rudy's Hot Sauce. We've got some nice hot sauces here, nice colours, evident by the bottles in front of us. Yeah, that's right, exactly so. Where are we at today, matt? We're at the Cafe. Slash Three Mile Outfitters.
Speaker 2:Right, great spot. Good time to be showing these guys support right now because, you know, as far as I understand, the trails are closed in Nova Scotia. Unfortunately, you can't go in the woods, right? So I mean, you know it's a great time to pop by here and have a beverage.
Speaker 3:Yeah, I mean they have sandwiches, they have coffee, they serve beer, as we know we're drinking, drinking some beers. Yeah, they also sell Rudy's hot sauce, they do yeah. Yeah.
Speaker 2:Rudy's hot sauce right behind us. A couple other cool things too, like pepper, jellies and stuff.
Speaker 1:Yeah, and the store is great too. They got lots of great shoes and cool, funky, random hiking outdoor stuff. Yeah, yeah.
Speaker 3:So they got some cool stuff in there. I mean, yeah, If you're into athletic stuff and everything, yeah, they have generally have the it's in Bears Lake, so they have the active trails there and when they're closed down, obviously not seeing the usual traffic. So get out and support them. You could still buy your shoes for next season.
Speaker 1:Yeah, that's true too. Shoes, yeah next season.
Speaker 2:yeah, It'll go bad. No, that's true.
Speaker 3:So yeah, we got Boxing Rock beer, I got Island Folk cider Generally a guy who goes cider, but you guys were all going Boxing Rock so I figured and you know, Boxing Rock is perfect because they started their company right around the same time I started mine.
Speaker 2:Oh really.
Speaker 1:Yeah, Down at the farmer's market we were selling next to each other about 10 or 11 years ago.
Speaker 2:There were like two engineers or something right, like the Boxing Rock guys, I think there was a story or something I don't really know. Yeah, there was robots Go to robots.
Speaker 3:Maybe they were all engineers, everyone's. They're engineers of beer. Sure, they're all engineers of.
Speaker 1:Good robots the best. Remember when they were being all controversial to like. It just kept happening. They'd do something controversial and they'd get in the news and everybody would be talking about good robots.
Speaker 2:It's the way to go. That's smart.
Speaker 3:Oh, they have a this journey about getting you on here about a year ago, because we first met you on our one year anniversary extravaganza, where we went out to celebrate doing this podcast for one year and we started with you at the Alderman Landing Farmers Market.
Speaker 1:At the Farmers Market inside in the tent in the summer.
Speaker 2:Yeah, yeah Still there every Saturday Still kicking. How many years has Rudy Hot Sauce been around now Pushing?
Speaker 1:12. This October will be 12. Wow yeah, but my family's been making hot sauce since the eighties, so I was doing this when I was a kid, under different brands, cool yeah.
Speaker 2:Okay, so you're, let's, let's get into the story. So, this is what I want to know is like the Rudy hot sauce origin story here. So like we're let's talk about your family, where we talk about Rudy's hot sauce. So what's the story? About your parents.
Speaker 1:Yeah, there's a lot more going on before Rudy's Hot Sauce came into the world, so it's all about the Peppermaster, which is my dad. So my dad.
Speaker 3:That's an awesome name, Peppermaster.
Speaker 1:He's a world-renowned, the world's only self-proclaimed Peppermaster, but there's no others. I tried to find another one online. I couldn't find a Peppermaster. Huh, so he's the world's only pepper master. Okay, and he grew up in the Bahamas and you know how kids have like a little lemonade stand at the end of their driveway and they sell to tourists. Yeah, he was crushing peppers and mixing it with lime juice and selling that to tourists.
Speaker 3:No way.
Speaker 1:At the end of his driveway and his whole awakening was a cool story. He was walking through the jungle in the Bahamas and he saw something bright in the distance and it was a hot pepper plant, like a wild one, and he kind of approached it and looked at it and he picked one off and like smelled it and took a bite and like everything clarified, like he could see crisper and like he could hear things better. And a mosquito came by and he could watch, he could see every detail of this mosquito and as it came by he like snagged it out of the air with superhuman precision and it's like the pepper changed his life and he came out of that woods a different person, so he had like a lucid genetic pepper he did To him it was just like Can you still get that pepper?
Speaker 3:His calling there is a little bit of that though, because I mean we talked about this in the past, about how people who have drug addiction problems they get hooked on pepper eating or hot sauces and things like that. It's your fork. The pepper heads, yeah, and they almost beat their addiction. But I mean they kind of replace it, I guess, with the addiction to peppers. But I mean eating peppers is a lot better than doing anything that would.
Speaker 1:Sure Right, that's interesting. I didn't know that.
Speaker 3:No, yeah if didn't know that, no, yeah, if you watch the documentary it's on disney, plus it's on disney plus yeah and uh, they have. Uh, johnny schoolbill does this.
Speaker 2:10 part episode we guess mike jack's in it, isn't it? Mike jack is on there for my guest. Okay, he's like the hot sauce champ guy. I love mike jack.
Speaker 3:He's pretty cool so they have all this but they actually talk about and a great deal of the pepper head community are former addicts.
Speaker 1:interesting, huh, and it's helped them get straight. Well, I used to be a crackhead, so I'm right. In my home, I kid, I kid.
Speaker 2:But yeah, so it does help with their conditions. So your dad ate a hallucinogenic pepper in the Bahamas.
Speaker 1:So he brought that pepper, he picked them all, brought them home to his mom and his mom cooked them up for him and he just fell in love with peppers. And his mom was a chef. So she she taught him how to work with hot peppers and how to cook with them and she could tell he was into it. So she really like you know how you find your kids into something.
Speaker 1:You want to push them down that road right so then, about 20 years later well, whatever amount of time later he came to acadia to go to university and that's how he came to canada and that's how I I was born in wolfville, um, home of acadia he met my mother. He opened up a restaurant and we I grew up in the basement of a restaurant called the apple tree landing restaurant in canning, nova scotia, right on main street, and it was kind of like a fine dining restaurant in the 80s, kind of a bit before its time and out of place in the wrong. It should have been in halifax, not canning. Have you ever been to canning 100?
Speaker 3:I mean, I love canning but I was never in the canning in the 80.
Speaker 1:Well, canning is doubled in size now, so take half of what you're used to seeing and that's Canning in the 80s. And so it had like surf and turf and caviar and escargot. It was a crazy fine dining restaurant and he made all his own sauces in there and his own cheesecakes and he started bottling them and selling them at the cash and then he was so popular that he ended up closing the restaurant and just making sauces full time. Wow, yeah. Crazy Right. So then he started a company called Constant Creations.
Speaker 2:Constant Creations.
Speaker 1:Yeah, which is primarily hot sauce, a gourmet cuisine, and it was half hot sauces and half dessert sauces because he specialized in making like. He made chocolate sauce with Kahlua, raspberry sauce with Grand Marnier, triple cherry sec. He made some maple cream coulis that won the best Canadian confectioner product in 1986. Wow, he made some funky dessert sauces that were delicious. But then he also made these Szechuan and Thai and really hot sauces. They weren't in that style of bottle, they were more in jars, but they were still hot sauces.
Speaker 3:Yeah, yeah, yeah, yeah, okay, so that's pretty cool. So he changed that over. Was he staying in the valley while doing that, or did he move closer to the?
Speaker 1:city. So he actually, when he closed the restaurant down, he moved to Wolfville, which is about 20 minutes away, and that's where I was raised, and we bought a house with a production facility on the back of it. Oh, okay, yeah, and he built a production facility in the back of my house, which was wild.
Speaker 2:Was there one there previously? No, okay, it was an addition on the house.
Speaker 1:There was an addition on the house that looked like about the size of this room we're in, okay, and he built it into a facility and it would just be like I'd come home and I could tell what he was cooking that day.
Speaker 2:And so could the whole neighborhood. Yeah, because like the smells. Or would they complain about it?
Speaker 1:I think it depended what he was cooking.
Speaker 2:Yeah, the curry would be like ugh.
Speaker 1:That's strong, but the chocolate sauce.
Speaker 2:Yeah, just stay close to the microwave, friend, these mics don't pick up when you go too far back.
Speaker 1:Okay, cool, cool, cool Good to know that's cool, I would help in there. That was my first job. I was in there labeling and pouring and litting and getting five bucks an hour in 1992 or whatever.
Speaker 3:Five bucks an hour in 1992? That's pretty gold, right.
Speaker 2:Yeah, they could fill a gas tank back then.
Speaker 3:Five bucks. I'm pretty sure minimum wage was like five bucks an hour in like 2001.
Speaker 1:Now I had to wait until the craft show seasons to get paid, though, because dad had all his money came in. Smart on your day.
Speaker 2:Because he'd get you that lump sum. Don't squander it, son.
Speaker 1:Well, all our money would come in in like two months for the whole year, right, still kind of like that for me. But yeah, so, yeah, he had staff there. So yeah, I grew up in that setting and then we would do shows together and other and uh, I would go, for example, christmas at the forum. Have you guys been to that? Oh yeah, it's like the biggest show in atlantic canada. Uh, I remember he was one of the first vendors there in the 80s and I'd go up for the day and sell hot sauce when I was 10.
Speaker 3:That's cool, yeah yeah, yeah, I mean, I think that's a cool experience, that's a pretty normal thing, not just like for entrepreneurs, but I think, like immigrant entrepreneurs, yeah, it do you like in your experience it really becomes a family affair.
Speaker 1:And it's always food related, like bringing the food from other parts of the world to here and and and. Food is very family oriented, isn't it?
Speaker 2:Yeah.
Speaker 1:Yeah, yeah, you cook it together, you eat it together, you break bread.
Speaker 2:Yeah.
Speaker 3:So I think that's what's kind of cool about that is like, yeah, you guys, your dad, get to bring his experience, his culture, you know, to this community and obviously pass it on to you kind of thing as well. So you're doing it too, continuing on, but it sounds like it actually started with your grandparents, right?
Speaker 1:Yeah, yeah, it does go back that way. My grandmother and she's 96 and an old folks home in Vancouver right now.
Speaker 2:Oh is she. She taught him the way.
Speaker 1:Well, cheers to her Cheers to her mother, who died at 109.
Speaker 3:What? Okay, so I'm telling you, the hot sauce keeps you alive, dude.
Speaker 2:Do you think hot sauce has a secret to longevity? That's a loaded question.
Speaker 1:Yeah, for sure, let's go for it. I mean, you go down south? Do they get sick there?
Speaker 2:Not south. Do they get sick there?
Speaker 3:I mean not as much you had this theory and we talked about before this. Yeah, I, I've been with my wife for 15 years. She's never seen me sick. Yeah, and even high school student like high school friends of mine remember when I talk about this and say like I don't get sick. I left a company, I was there for 10 years. I never took a sick day.
Speaker 2:You, you're he does get sick because, like I've been around him while he was sick, like recording this podcast where he's like Sniffling and stuff, the only time I've been there is when I had pink eye. I honest to god Think that you just Pretend you're not sick Like you, just don't believe it. I think it's more of a mental thing Than it is.
Speaker 3:I do somewhat believe you so he's calling you out, man, he's calling me out. I'm always, I just have, I'm always on it?
Speaker 2:no, I know he is and I'm not, I'm not gonna be, I'm not being mean.
Speaker 3:If I'm sniffling, it's just because you know. Have you seen this thing?
Speaker 2:yeah, yeah, yeah, no. So like I've seen you assign this stuff, I've seen you with sick I think you might be a carrier right, yeah, that's right.
Speaker 3:That's what he calls me, the carrier.
Speaker 1:He likes to say that.
Speaker 3:So, like so I think he says you don't get sick, but you carry it and spread it to multiple people.
Speaker 2:I was listening to this documentary a long time ago on COVID right you know and how these guys and like how COVID and the people that were studying COVID in this particular Malcolm Gladwell book. I was reading actually in this particular and they were talking about a bunch of aerosol experts like using aerosol experts to kind of diagnose how far it goes. I saw that it projects forever and how the frigging ground zero guy probably got everybody sick and started COVID that it just came from China.
Speaker 1:Yeah, fair enough.
Speaker 2:So I don't know. I was thinking about that and thinking well, Matt's a talker, he gets up in front of a lot of people he never knows he's sick.
Speaker 1:He's a carrier man. He never thinks he's sick. He's spitting it everywhere.
Speaker 2:He's a carrier, definitely.
Speaker 3:Does he sneeze a lot? Because I think I'm sick all the time. Even if I did get sick, I don't obviously get sick enough that it wrecks me.
Speaker 1:I think I'm sick like twice a week, bro. But here's the thing, guys.
Speaker 2:You it's about getting sick and fighting it off quick yeah.
Speaker 1:That's what you want, because you want to get sick, so you get the immunity to that sickness right. So I do think that the heat does help, I think it does.
Speaker 2:Help fight sickness.
Speaker 3:I do think it does. It makes you happy.
Speaker 2:It helps make your immune system stronger. It makes you feel good. It's good for digestion. It makes you feel good.
Speaker 1:Good for your food. Exciting good for mood. Boring food it makes it taste good. Yeah, that's right. Um, it's fun for challenges which I'm not really big into. No, I've never been a bit, you know this, challenges like mike jack props to mike jack man. Yeah, but I'm not into it. I mean props to him. I got tons of respect for that guy. I've met him. He's awesome. Do you like the heat, though? Like?
Speaker 3:I love spicy food, so you like spicy food. But are you like, are you mike jack level kind of thing where you're like I'm going to eat a caramel reaper?
Speaker 1:Yeah, no, no, I won't do it. I eat jalapenos. Yeah, I mean, I eat habaneros sometimes, but I'm not like a crazy person, so you're like me, I go up to jalapeno.
Speaker 2:I feel like I'm more like Matt, maybe you're probably more Matt, I go hot.
Speaker 3:I don't want to eat the peppers because, like the peppers themselves aren't super enjoyable, they're not that tasty, no, but when you get a hot sauce and you get complex flavors that just come with heat, then that's what I think I really like. I like the heat and sweet that we were talking about before. Like, your mustard here is not super hot, but it's a fantastic tasting mustard. I haven't tried this pickle yet. Pickles no.
Speaker 3:And I'm sick of this pickle. Yet Pickles new, right. So. But there are a couple of things we've talked about where it's like you get a little of that, like habanero or even Carolina Reaper or something and mix with, like pineapple Sure.
Speaker 1:I'm all over that. And one thing that I tried to do with my company and that I've kind of followed my father's footsteps in is he's the pepper master, so he's known for working with fresh, hot peppers, like we don't work with fermented. We don't bring our peppers in in vats pre-soaked in vinegar and salt, like a lot of companies do. We get peppers that come in and we stem each pepper. They're dried. They're not dried, they're fresh pods.
Speaker 1:Fresh pepper, fresh pepper pods. We work with fresh pepper. That's why Rudy's Hot Sauce is so popular is because we use top quality peppers.
Speaker 3:Okay, so you're getting fresh, fresh stuff.
Speaker 1:That changes it, and so what I've tried to do with my sauce is bring out the flavors of these peppers, kind of like a wine you know there's different varieties of wine. You've got the Merlot and the Cabernet, and they all have a different flavor, right?
Speaker 2:So I wanted to accentuate each flavor of each pepper and then find some ingredients that would also back that up. Cool yeah, and you look at these. I mean, I'm not trying to be an advertisement here, but it's all natural stuff.
Speaker 1:Oh yeah, a hundred percent we use organic ingredients. Everything is non-GMO. We also buy our peppers from small family farms where they you know ethically no spray farms. Generally, most of our peppers now are grown in greenhouses without spray, which I think is I'm a big organic advocate and no spray.
Speaker 2:So I really like that. You know, the small family farm bit. I think that's awesome. I mean and it's something I thought about going into, this episode is like I don't know a lot about where all the peppers come from and stuff, but like all this tariff and trade talks and all business, like you, is that hitting your radar at all, or are you safe in the pepper industry?
Speaker 1:I'm pretty safe in this industry. We have our peppers growing in Quebec. Okay, finish a bit more of the of the backstory. That'll help tie in the tie with yeah, yeah, um, but yeah, we don't get a lot from the states, um, so it hasn't really affected us too much, like some lids and stuff like that. There was some some. We were affected a little bit, but it seems fine. I think, isn't it like 85 of like the goods coming to and from canada to the states aren't really being affected by the tears.
Speaker 2:yeah, it's not as high as you thought. It's more steel than hot sauce. That Kusma stuff protected quite a bit Steel pulp and stuff like that.
Speaker 3:I mean, those are all things that affect us in the end because we have to build things with steel and everything, but it's not like you wouldn't see a huge direct impact kind of thing. Not so much.
Speaker 2:Sorry, so the Quebec tie yeah the.
Speaker 3:Quebec tie yeah, the.
Speaker 1:Quebec tie. Yeah, got to love Quebec, right. It's an interesting place, isn't it?
Speaker 3:Absolutely my wife's from there.
Speaker 1:Yeah, my parents were both born in Montreal. I've lived in Montreal, so what happened? My dad? Here's how I like to put it, and this is fun stuff, my dad. People say why is it made in Quebec?
Speaker 2:My dad chased his third wife there.
Speaker 1:Okay, okay, there so my, my dad's been married three times he gave the meat to 10 years right, so that's respectful right there you go and uh, he's been with the the pepper mistress now for probably 25 years so he was, was he was seduced by someone named the peppermint I think he was actually that. This whole thing sounds like a movie from the euphoric start to to meeting the third pepper wife in quebec. No, I messed it. He chased his second wife to Quebec.
Speaker 1:Oh, sorry His second wife was from Quebec as well, so he followed her there. Well, she wanted to move home and he wasn't totally into it, but he went anyway. So he went with her and kind of started digging some roots in Quebec because he was living there. But it all came from a marriage, that's all.
Speaker 3:Yeah.
Speaker 1:Not a very fun story, but it's kind of funny. And so then he met the pepper mistress, tina, and they grew the business out in Rigo Quebec, which is about 45 minutes outside of Montreal. Okay, it's a small town.
Speaker 2:So like he met her and she could just like grow peppers. Is that the deal?
Speaker 1:No, she was more like she was willing to fuel his flame, okay, and she was willing to, like, help him fulfill his passions more than his second wife might have I love you all, all you wives there hi moms um, yeah, well, I don't want to. I know, of course, everybody knows the story of my family, so it's nothing uh, no, no, it's cool, it's uh so, but yeah, she really, uh, let him pursue his passions, or not let him.
Speaker 1:But, um, you know, support, support and enabled him and uh, that's awesome, yeah, it helped him. But, um, you know, support, support and enabled him and, uh, that's awesome, yeah, it helped him grow. So so now you know it's made in Quebec. That's where my dad's facility is. He makes sauces for some other companies too. Um, he ships it all to me. So how, dad's products are called Peppermaster. He's got about 80 different flavors. Holy smokes Will blow your freaking mind. Like he's got little jars, big, tall jars. Where do you buy?
Speaker 2:Peppermaster at Quebec. Quebec only, yeah, basically Does he ship across. Like the country Website.
Speaker 1:You can buy it online, but he's not you're never going to find his, but Peppermaster is popular and he's a wizard man and he's also very famous in the hot sauce industry. Like you, go down to the States, to Texas, and they know the Peppermaster, oh yeah yeah.
Speaker 1:And so he said well, I was like well, I would like to rep your products across Nova Scotia, I'd love to rep your products. And he's like well, let's make your own brand, right, wrap your products. And he's like well, let's make your own brand Right. I'm like oh, that sounds fun. He's like do whatever you want and I'll just put your label on it. Yeah, we'll make it. So I made Rui's hot sauce.
Speaker 2:Huh, yeah, interesting. Yeah, yeah, you know, they brought back that King of the Hill show. They just brought it back, and then Bobby and his dad, Hank is it Hank Hill? So, Bobby and Hank Hill? He's an adult now and he's a chef. I was going to ask, did?
Speaker 1:Bobby grow.
Speaker 2:Yeah, he's grown up, oh I didn't know that, so it's actually really fun to watch, but the reason, the tie-in story that I'm saying this is that they have a beer off in the third episode. So Hank makes a beer and his new kind of hipster ways, and Hank is traditional and wants to make like perfect, no Bobby's nuanced. Yeah, yeah, yeah, oh, sorry I got messed up.
Speaker 2:Yeah, yeah, but anyways, it just made me think a little bit. So that's what the tie-in question is with the hot sauce styles and flavors. Are you competing with him in any level to try?
Speaker 1:to make the best hating sauce. No, not at all. We're a team and it was a bit of a can't beat him. Join him. Situation Like my dad would come visit and he's extremely passionate about hot sauce and hot peppers way more than me, yeah, like way more than me. Okay, extremely passionate. Like you take hot peppers out of his life, he'll probably live another week.
Speaker 2:Oh, okay.
Speaker 1:Like he needs hot peppers, cool, and he'd come down for a visit and him and Tina would be talking about the business, the business, the hot peppers, the business, and my wife and I were kind of like rolling our eyes and like you know, we like talking about, but not to Like, I'm just going to join Right Joining all the fun. I love that, though.
Speaker 3:Actually it's funny you say that In Quebec City that's where my wife is from. There's a store there called Le.
Speaker 1:Monde de Bière, which is beer of the world.
Speaker 3:And so they have, like it's something like hundreds, it's like 400 to 500 different types of Quebec beer in the store, but they equally have a bunch of specialty hot sauces. What's up with that? Why do they always go together? Well, I can tell you right now that's like my dream store. It's a store I have to go to. Every time it's hot sauces and beer Two favorite things.
Speaker 1:It's like literally my two favorite things, and they go great together as we're about to find out, Absolutely yeah, oh. And then I wanted to say too, it brought my dad and I closer together, obviously. I mean, we weren't drifting apart, but we kind of were.
Speaker 2:You know, Was he in another province? He was in Quebec. That helps, right.
Speaker 1:You know the drift, yeah, but still, even you know, now we talk on the phone once a week for an hour and we don't just talk about hot sauce, we get deep into, like you know, our topics, which is like what we like to talk about, like profound, kind of almost spiritual, like life after death and like what's going on behind the scenes like deep stuff.
Speaker 3:Dad and I go deep right. You guys can eat some of those peppers in the jungle.
Speaker 2:Yeah, exactly See what happens. You want to drop some ghost pepper?
Speaker 1:later, but we've never been closer now and it's awesome. It really brought us together.
Speaker 3:That's awesome.
Speaker 1:It says here on each bottle a father-son production. Oh, that's cool.
Speaker 2:Oh, there you go. You know what, man? Now you got me all excited. I want to try some of this stuff out, so you've never tried it. Eh, have you had it before? You said something funny.
Speaker 1:I said I never tried your hot sauce. You're like, I never listened to your podcast. I know.
Speaker 3:Yeah, we got each other there, didn't we the mustard first? Try the mustard, yeah don't let anything like change your like the mustard, honestly, is truly awesome okay, yeah, and the portini when you were about to try is very complex, so yeah, start with the mustard saying I'm a simple man.
Speaker 2:Is that what you're gonna?
Speaker 3:no, no, I'm telling you this, this, this is a. This mustard is like a spicy, um, almost like carolina barbecue. Okay, I really enjoy it so it's a.
Speaker 1:It's a. It's a honey mustard style with no honey. It's molasses in it, cherry peppers, it's basically sweet cherry bomb with fresh ground mustard. We grind the mustard up ourselves. We put a bit of prepared mustard in for texture.
Speaker 2:Yeah, it tastes good. There's like zero to little heat on this. For me, very little heat.
Speaker 1:It's so mild. Yeah, really mild, it's so mild. Yeah, it's really mild, it's a mild one that's a good mustard for like a pepperoni or something. Eh, Pepperoni sandwiches, I love it on potatoes.
Speaker 2:Oh yeah.
Speaker 1:Potatoes. I'm known for mild sauces, cool, so even my hottest sauce, I call it gentle. It's hot enough, trust me, but it's not a death sauce and some of my mild ones have like no heat.
Speaker 3:Oh no, it's tasty. That's why people like they get to play hot sauce game without having to burn themselves. Yeah, I mean, that being said, dude, like if you're going to have like a breaded chicken strips and stuff like that, like chicken tenders, that's a perfect thing to have with chicken tenders.
Speaker 2:What's like fresh cherry pepper man?
Speaker 3:Cherry peppers are interesting.
Speaker 1:Yeah, I don't know anything about cherry peppers.
Speaker 2:What are they like? Oh, we got yeah, you can see right there, yeah, yeah, right there. So basically, cherry peppers are plump. Put it to the camera there. Yeah, if you can see it. Yeah, I don't know. Yeah, it'll zoom in. That'll be huge cherry peppers.
Speaker 1:Look like cherry tomatoes, yeah, um, except they're very thick walled. So they're very thick walled peppers. A lot of peppers have thin walls, meaning they don't have a lot of juice in them. Okay, like a th a Thai bird pepper, those long, skinny ones. There's barely any juice in one of those.
Speaker 2:Oh cool.
Speaker 1:You try making a hot sauce with one of those. You have no idea how many you need to make hot sauce. This one's free right. Cherry, yeah, go for it, you're on the show, awesome thanks. Well, steve will pay for it for you. But cherry peppers juicy, they're like a heat of a jalapeno.
Speaker 2:So, oh, cherry peppers in all of them. Eh Well, not all of them.
Speaker 1:There's no cherry in the green one, yeah, but I use it as a base where and when possible.
Speaker 2:Well, when did you just try, Matt?
Speaker 3:Same one you did.
Speaker 2:I just wanted to try it because I've had it many times, but I really like it.
Speaker 1:Cool, groovy garlic pickle. Okay, yeah, I love the 70s. I love the tubular, groovy kind of style. Yeah, I like to dress like a hippie sometimes who makes the labels? There with the fun graphics on them. Right, I design the labels. My friend, claire, she's local. She actually drew those images you see there with a colored pencil. No way, yeah, you look at one of those. It's colored pencil, which is extremely impressive.
Speaker 3:Oh, that's pretty cool, it is cool.
Speaker 1:I cheated on the pickle, though.
Speaker 2:Dude, that one's really good.
Speaker 1:She was busy this summer and I just developed the pickle sauce. I didn't want to bother her to draw me a pickle, so I took a picture of a pickle from my fridge and that's what's on the label. Label.
Speaker 2:The pickle sauce. So did somebody ask for a pickle sauce and you like made it, or?
Speaker 3:Everyone likes pickle Good question.
Speaker 1:Thank you. So there's a phenomenon going on with pickle. First of all, everybody asked me if I have a pickle sauce. There's a local hot sauce company called From Mild to Wild. It's been here since the eighties. They're an importer. They bring in hot sauces from all over the world and they sell them on Spring Garden Road. The last owner came to me after he closed up and he said was david david, yeah, he said to me, rudy, the best selling sauce I had in my store was a pickle sauce.
Speaker 3:It doesn't that does not surprise me.
Speaker 1:There's pickle vodka, there's pickle, everything pickle everything, everything, and I don't believe it's a trend, I believe it's here to stay, like, like hot sauce. You're not going to get tired of pickles. You're not going to get tired of hot sauce. You're not going to get tired of hot sauce. Pickles are healthy. Too Fermented, your gut needs the biomes, man.
Speaker 3:It needs the the pizza place there Tobin we used to go to when we worked in Bedford. Yeah, remember I used to get the pickle pizza all the time. Oh yeah, it was fantastic.
Speaker 1:And every other hot sauce company has pickle Pickle Rick.
Speaker 2:Is that what the pizza? I don't know what they call it. They called it the Pickle Rick Did it. I don't know.
Speaker 1:I think so. Yeah, there was even a pickle guy selling at the Seaport Market. I think it was called the Naked Pickle. Okay, and he was down there before I started and he was popular like really popular.
Speaker 3:You can get spicy pickles now too, and all that stuff. It's great.
Speaker 1:It. This is the one I was most interested in trying. Yeah, the porcini is one of the most unique. The story behind that one is kind of fun, it's so. Smoky jalapeno bacon has been a top seller for a long time, but I had decided to try going vegan about five years ago six years ago, oh yeah and I did it as a test run just to see how it would go and I loved it, so I stuck with it. I'm still vegan, but I made a vegan version of the smoky jalapeno bacon. I took the bacon out and put porcini mushroom and I took the butter out and put avocado oil.
Speaker 2:Interesting it's unique, isn't it? My girlfriend was a vegetarian, but she would never eat mushrooms.
Speaker 1:Interesting. That's tough. We would have still lost her. It's like not eating beans yeah, I like everything that is delicious too.
Speaker 2:That's really everything.
Speaker 1:That is delicious too. That's really good.
Speaker 2:That's my jam, yeah, that one is I love chipotle pepper. I think that's one of my favorite like that kind of Are you getting some heat off it.
Speaker 1:Not really. It's not too much, eh no no. These are really I can taste a little bit of heat on these these are all very easy.
Speaker 2:What's?
Speaker 1:a tough one, do we?
Speaker 2:bring a tough one out. We got the molten pepper here. Do I want to?
Speaker 1:go all the way there.
Speaker 2:Now we're going to after the show. We're going to do a little fun challenge with this. We're going to read some movie lines and stuff, uh, with this, um so maybe hold off on that.
Speaker 3:Should I hold off on that? Because that's going to make me cry because you know what I'll eat it right now, though because you'll do it because you're matt genius sauce.
Speaker 2:This is a fun one too.
Speaker 1:So have you heard of Candy Reaper Burn.
Speaker 2:Candy Reaper Burn.
Speaker 1:Candy Reaper Burn was one of my top sellers. It's the hot version of the Sweet Cherry Bomb. Okay, and it's kind of my claim to fame. There's a cult following behind Candy Reaper Burn. That's really good, isn't it good? That's really good. I tried this year to make a sauce better than the Candy Reaper burn, and that's what this is.
Speaker 2:How are you feeling the heat? You got a little Again. It's not. You got a little, though like. I saw a little bit of a reaction, right. So there is some heat in there. There's heat. This guy's dead, like what? No emotions.
Speaker 3:There wasn't, it is. It's kind of it's like syrupy, yeah. So it's dense, okay, more dense than some of them kind of can be, at least even more than it kind of looks.
Speaker 1:It's heavy, so when you lift a case of that it's heavier than the other ones I bet it would be.
Speaker 3:You know it's just sugar.
Speaker 1:Oh yeah, yeah. So there's only three ingredients in that. Basically, really, it's a crazy sauce spring water, organic cane, sugar and peppers oh yeah, yeah, look at this.
Speaker 3:Yeah, that's the thing. So it's like sugars, like organic cane sugar, fresh goat peppers, spring water and scotch bonnet. Did you say goat? Yeah?
Speaker 1:goat peppers are fun, they're from the Bahamas.
Speaker 2:Goat peppers are fun. That's what my dad found in the woods, that's the pepper.
Speaker 1:This is a goat pepper. That, the goat pepper, sounds like a movie.
Speaker 2:Yeah, the greatest of all time, greg and the goat pepper like James, and the Giant Peach I like Greg and the goat. Yeah, greg, and the goat I just got to have the pepper too.
Speaker 1:So goat peppers are from the Bahamas. They're a type of scotch bonnet. The joke, I guess, is that they kick as hard as a goat. Okay, so the goats eat the hot peppers to cool off in the heat? Yeah, because they sweat. It makes them sweat, drops their core body temperature, and they go to the plant. They sniff out all the 10 peppers on the plant and they pick out the hottest one and they eat that one. And what's fascinating you might not know Is that they don't have taste buds, so their mouth doesn't burn whatsoever, but their body still sweats.
Speaker 3:Interesting, because I mean it would be the capsaicin receptors. Is that what they would probably not have? That's right, yeah.
Speaker 1:They don't pick it up yeah.
Speaker 3:Yeah.
Speaker 2:Interesting Goat pepper, goat pepper all day.
Speaker 3:They don't have capsaicin receptors like we do. Wow, that's why they have those angry-looking eyes, those goats.
Speaker 1:You ever see goats? Look goats' eyes. They yeah, remember that horror movie that came out a few years ago With the goats in the woods. There was one goat in the woods. Oh, what was that? I?
Speaker 2:don't remember this. Yeah, goats are kind of creepy Goats in the woods, dude, I want to see this.
Speaker 3:I love goats. Yeah, I want a goat.
Speaker 2:Alright.
Speaker 3:Yeah so.
Speaker 2:Yeah.
Speaker 3:The. I know that's kind of a weird goat.
Speaker 2:You want a goat Until you have a goat kicks in right after you're like I want to go, go to our like second dad read of the day. Yeah, that'd be awesome.
Speaker 3:Yeah, we went on this goat tangent after we ate the hallucinate hallucinogenic uh goat I kind of want a mule well, I mean watch them to work.
Speaker 1:I was watching tom green on a podcast the other day and he's got he moved back to he moved back to his canada and bought a farm and he's got a mule and he loves his. I love tom, green and Tom. Green and everything he does, dude. Did you watch that on Theo Vaughn? Yeah, I did, that was good eh.
Speaker 2:And I watched him. Well, no, I didn't see the Theo Vaughn. I might've saw a bit of it, but I mean I've seen on so many shows and I just seen him do Glenn. They had Glenn on his podcast a hard time Maybe and he was like super like Glenn was funny too in his own way, but he was kind of dry.
Speaker 1:Man, they have a great, it's a great show. It's a great show. He really changed the scene. We wouldn't be sitting here right now if it wasn't for Tom Green.
Speaker 2:I mean, he was the podcast OG. Yeah, we were just talking about that with.
Speaker 3:Jonathan Torrance. We were EOG.
Speaker 2:Yeah, shout out to Tom Green. Please come on the show. Tom Green for the win. That would be amazing.
Speaker 1:Just don't bring any moose with you, yeah, or anything else.
Speaker 2:Or pretty much anything else and listen to the Jonathan Torrens album, so you'll know what we mean by anything else, I don't think he's weird anymore.
Speaker 1:He doesn't seem weird anymore. I think he's still weird.
Speaker 2:He must be gigs you want to do with no 50 right like you know yeah you'll do less extreme things to get attention. I mean right like 60 now I would think he's early 50.
Speaker 1:I don't think he's much older than us.
Speaker 3:No, okay, yeah all right, yeah, the um. So when it comes to like the like, when it came to kind of the branding and stuff like that we were talking a little before about the business, right, and what makes a really popular sauce and what makes a sauce that sells, and things like that like, um, what, what's your thought process when it comes to kind of developing new sauces and you had you said you had 15 sauces yeah, like, is that, is that really like, is that, I guess, like, is that what you want to kind of have? Or you think about maybe condensing down and focusing on the more popular ones, or anything like that at all. Like, talk a little more with the business.
Speaker 1:Like I told you, my dad has 80 flavors and I think I always told him that's way too many. You get people come to the booth and sample for 30 minutes, scratch their head and walk away. They're like what the hell just happened?
Speaker 2:Yeah.
Speaker 1:I started with three, moved up to five. I was like five's the max.
Speaker 2:I'm never doing more than five.
Speaker 1:I was like all right, let's do one more, one more, one more, and then 10, no more than 10. Now I'm at 15, no more than 15. Do you bring a seasonal flavors? Like every year, I try to do a new one every year. I mean, people keep asking me for new products and there's there's new ones to make. So I and I and honestly I, love the product development. I think it's the team members. Yeah, who I'm going to cut first is a big question. I don't know, but I'm going to have to cut someone. Yeah, I love the product development. How do we do it? We sometimes we take one of dad's existing products and tweak it because it's so popular already. Yeah, other times I make it up myself, like the mustard or the pickle. Those were completely my creations. Other times we work on it together on a family trip and just sitting on the beach and talk about what we're going to do and tastings. And we love developing products. It's fun.
Speaker 3:What about? What about maybe, like you know, afternoon pint hot dogs? I knew you were going to say that. Oh yeah, so private labeling.
Speaker 1:Everybody wants to do a private. Everybody wants to take one of my bottles and strip the label and put their name on it, which is fine. I I'm into it to a certain degree. I tried it. At the beginning I thought it was a lucrative side project, but it always was so complicated.
Speaker 3:See, I don't. I don't necessarily want to strip your label off. I want it to be Rudy's hot sauce, but I want it to be Rudy's afternoon pint hot sauce 600 bottles minimum.
Speaker 1:Yeah, we could sell that. Yeah, it's not that much. Maybe we could sell 600 bottles per pot. Okay, and that's a pot no nice, yeah, okay cool.
Speaker 2:Yeah, there you go, we slinging hot sauce now too, jesus Christ.
Speaker 3:I don't do too much. I would love to make a hot sauce.
Speaker 1:I actually did my first private label last year. Yeah, um, the Mustard company in PEI Atlantic Mustard Company. They approached me, they wanted me to take this product and make them a version of it Okay, and so I did that for them and put their label on it, and it's going well.
Speaker 2:Cool, yeah, I mean they're great tasting sauces man. So congratulations and like so can people get this, like they get it all around Nova Scotia? Obviously I've seen this in grocery stores like Sobeys Not Sobeys or Superstore no.
Speaker 1:Not Sobeys or Superstore. I was in the Superstore in Johau as a test run, but it was just a backdoor deal, which is what it sounds like. I tend to stay away from the big players as much as possible and try to put in small spots. I like the little spots I got 70 stores across Nova Scotia that I drive out to them 70 stores we communicate by text and we chat and we, like I, build relationships with them. So, I really, really, really enjoy that. Yeah, that's cool, Just the gorilla stuff.
Speaker 3:I mean, we've had Sylvain Chalabois on our show and he talked about how complicated it can be for small producers, local producers like yourself, to get into these big box stores, because they actually ask you to pay them it can be.
Speaker 1:There's fees and if you don't do well, you have to buy it back. And there's. You don't get the shelf space you want, they don't buy enough to keep it on stock and you're always supplying them. There's a lot of hiccups, but if you want to grow, you have to if I want.
Speaker 3:If my goal was to be as big as possible, I would have no choice.
Speaker 1:Yeah, yes, yeah, it's a tough question. I mean I want to grow. I just want it to grow organically. I'm at the place now where I let it all come to me. I'm like I don't make a lot of sales calls anymore to stores. I kind of let I get contacted by stores. Now it grows as it grows. I had a guy trying to hustle it in Dubai, trying to get it into the grocery stores there. That was interesting, yeah. But I feel like I need to hit up Ontario before Dubai.
Speaker 2:Okay, that's fair. Yeah, right, that's fair. Yeah, or you know, I don't know, maybe you don't right, like you know, maybe it's cool to try to sell in Dubai first and have a comeback. We did try.
Speaker 1:yeah, it wouldn't really work.
Speaker 2:It wasn't working no.
Speaker 1:There's a lot of red flags between us and Dubai. I think.
Speaker 3:Yeah, to get there right. You know spread throughout the Maritimes and you know you don't want to compete with dad, so maybe stay out of Quebec, right?
Speaker 1:But he's not in stores, so it's not much. And he makes. He's making my product. So, every bottle sold profits to him.
Speaker 3:That is true? Yeah, I guess that's kind of the double. You know what your dad kind of like is. Almost reminds me a little bit. Do you know that there's like one cheese manufacturer for? The four main pizza companies.
Speaker 2:All the pizza franchises. You sent me that link. I sent it to you the other day.
Speaker 3:So it's like Papa John's and I don't know what they were, but it was like those level and there was four of them, scary, and it's one guy who makes all of their cheese.
Speaker 1:One cheese man to rule them all. Well, you can follow all the companies on earth back to like six families Nobody. Well, you can follow all the companies on earth back to like six families.
Speaker 3:I mean nobody knows, like nobody knew who this guy really was. He doesn't do any marketing, he doesn't do anything like that, but he's low profile, but he's like a multi-billion dollar company and every time a pizza is sold in America, and from a chain, you're basically making this guy richer. That's cool, it's pretty cool.
Speaker 1:He deserves it probably.
Speaker 3:Well, that's his day, right. He started from one store. We got to get the sauce on Big Macs or something right, spice up the.
Speaker 2:Big Mac, I'm down with it you know that pickle sauce right there. That would be awesome on a delicious McDonald's Big Mac. Let's try that out because that would be such a good sauce to have on a burger.
Speaker 1:And you know what is funny, I get as many people trying that delicious sauce my dad makes as possible. That was the initial intention.
Speaker 2:Oh, that's awesome. Well, you're doing a great job, man.
Speaker 1:Yeah, I throw myself out there. I do work hard to get it out there. I do all the shows. I sell a lot in person, a lot of sampling. I sample an unreal amount of sauce, cool.
Speaker 3:Yeah.
Speaker 2:Well, you want to jump into-.
Speaker 3:Let's jump into 10 questions about Rudy Sure these are weird questions, Rudy.
Speaker 2:I like it. So, matt, are you all good on your end there?
Speaker 3:All good.
Speaker 2:Okay, we'll just go one for one this time. We'll go back and forth. We should introduce this. If we just do this part on video, we'll just stop and we'll do the. Yeah, okay, rudy, hello Of Rudy's Hot Sauce. That's me. Welcome to 10 questions. Thank you, okay.
Speaker 1:Good to be here. 10 questions with Rudy. Let's do it. Are we doing a good job? So far, so good. I'm excited.
Speaker 2:Okay, all right.
Speaker 1:Let's do it. Question one there we go.
Speaker 2:Yeah, if hot sauce didn't exist, oh God, what would you put on everything instead?
Speaker 1:That's a good question. Olive oil came to mind right away. Whoa Interesting. I love olive oil. I drink it in the morning.
Speaker 3:Do you? Yeah, I mean, that's really good for you. I don't drink it, but it's good for your skin.
Speaker 1:They do that in Europe and on the Mediterranean, you drink some olive oil. What would I put Salt?
Speaker 3:That's my answer, salt.
Speaker 1:It would be Celtic salt, fleur de sel, good salt.
Speaker 3:I love salt. Great answer we always have Florida salt. It's good, yeah. So question number two If you could hire one dream celebrity to promote Rudy's hot sauce, who would it be, and why?
Speaker 1:Why does Sydney Sweeney come to mind?
Speaker 3:She's selling jeans. You got to pick someone else, let's go with.
Speaker 1:Oh man, that's a tough one, like a local one or anybody Anybody. Your dream celebrity, dream celebrity.
Speaker 2:You can bring people back from the dead. If you want Anybody, you want Michael Jackson.
Speaker 1:I'm not a big celebrity person. I don't want to be controversial either. Okay, let's go with Sly. Sylvester Stallone yeah.
Speaker 3:Sylvester Stallone Like Rambo, oh yeah, like just before he goes and acts, yeah, like doing this thumbs up thing with the Fruity's hot sauce. That's awesome. I think that'd be a great label. I think so too. Yeah, let's go with that Rambo hot sauce. We should do the Rambo sauce right.
Speaker 1:Make it like a fine wine.
Speaker 2:Cool, yeah, yeah, love it. Okay, that's great.
Speaker 1:All right Number three what do?
Speaker 2:you All right. Okay, which actor should play you in an in the upcoming Canadian Netflix movie the hot sauce King?
Speaker 1:Yeah, what actor is going to play Rudy? I got his face in mind. I can can't figure out his name. What's the guy who does those motivational videos and, like everybody thinks, is crazy? Not the liver king? What's his name, though? Um, the liver king? No, no, oh yeah, I'm gonna just circle back if I can think of his name. Uh, motivational speeches. He did that. Motivational speeches. I am bad with names, really Really bad, that's okay.
Speaker 1:Don't know, I can't think of his name. Okay, let's think of someone else. Let's go with Corey Bowles from the trailer park. Corey Bowles from the trailer park, corey.
Speaker 2:Bowles yeah let's get him going, Okay that's awesome.
Speaker 3:He'd rap that shit.
Speaker 2:I love that. I think he'd kill that. Yeah, I think get him going Either or Okay.
Speaker 1:So if Shiloh turns you down. You got to reach out to Corey, you know the motivational videos I'm talking about.
Speaker 3:Yeah, okay, yes, okay. So question number four Okay, if you could create a mythical pepper? What magical power would it give the person who ate telepathy?
Speaker 1:Ooh, okay. Or in your dad's story entrepreneurism right, it did give him that, you know, and go back and listen to our episode if you're only catching this part. I think it would activate some unlocked DNA in the body, that kind of activated all kinds of, like you know, psychic abilities, that kind of thing. That'd be cool. But telekinesis would be cool, yeah, it would be. The bottle lifts up and the wrapper comes off and it flips and it douses all my food without me touching it.
Speaker 3:You are going way too low level, I would be moving cars out of my way in traffic.
Speaker 2:Oh man, all right, matt, go ahead. Is it me?
Speaker 3:Yeah, I think it's five to you, man. All right, Matt, go ahead.
Speaker 2:Is it me?
Speaker 3:Yeah, I think it's five to you, dude? Oh, is it five to me? This is why we don't go back and forth anymore. This is why we don't do the back and forth thing. I keep forgetting. Yeah, Five to you.
Speaker 2:Okay, what, oh what's your beer style pairing for like a fiery plate of wings. So if you I mean, I know you're a vegetarian, but so if you had like, the fog.
Speaker 1:No, that's fine. I ate chicken wings my whole life. I just went vegetarian five years ago, so what do?
Speaker 2:you think would be a good beer to pair with, that Like, and you can say, style of beer like a lager or an IPA or a stout.
Speaker 1:Yeah, I mean I kind of think you want to go too heavy, because I mean you're eating wings. That's pretty heavy, you got a stout, that's pretty filling right. Yeah, I think a nice pale, maybe a bit of citrus in it would be good. Yeah, I mean it depends what sauce you're using, though. I mean you can't just say wings. It really depends what type of wing.
Speaker 3:Yeah, be, this would be the stout yeah that would be the pale, ale yeah, I like it, or the pilsner yeah. I like it yeah, all right number six so is chasing or creating the perfect hot sauce more about the destination or the journey, it's always about the journey and everything.
Speaker 1:If you've ever read the dark tower by Stephen King, you know that it's all about the journey. I mean, like we talked about the product development. Yeah, it's really about that. Yeah, but then having a killer product at the end of the day is pretty gold too.
Speaker 3:It's pretty awesome. I don't know, it's a tough one but the journey, yeah, yeah. I relate to that because there was a time where I was making you know, not legally, but I was making distilled products. Sure, I wasn't selling them, but I was just making them for myself. But then I was kind of giving them away because I couldn't drink that much.
Speaker 1:Right making them and I enjoyed giving them to others and people were like oh, this was really good, I just enjoyed making a great product. Yeah, and you know, for me it's more growing the company and and and getting the brand out there that I've enjoyed building. Um, like I don't, I'm not in the kitchen much anymore, like at the beginning I was in the kitchen cooking, just, you know, to play my part, but now I'm too busy and dad does his thing and I do my thing, and I like the development of building new customers, meeting new people, your relationship guy.
Speaker 1:Relationships. I love meeting new people and getting new customers.
Speaker 3:Yeah, makes sense Cool.
Speaker 2:Seven over to you. I'm out of questions of mine, so the questions you add at the end work or not.
Speaker 3:I don't know what's going on. Number seven these must be the good ones here, okay.
Speaker 2:Yeah, Matt added the last few here. Oh gosh, he went in heavy too. If Trump was a hot sauce, what would it?
Speaker 1:be. There's that hot sauce brand down in the States called Truff. Have you guys heard of that Truff? It's a truffle oil hot sauce. It's like $25, $30 a bottle. I think he'd be that.
Speaker 2:Okay, he'd be Truff, so he'd be overpriced. Yeah, he All right, got it All right.
Speaker 3:I like it, I like it All right and you know what, we kind of chatted a little bit about this beforehand. But because we talked about this, about how Sean from Hot Ones tweeted- out Sean Sean from Hot Ones, yeah, tweeted out his sauce.
Speaker 1:That's a good story, yeah.
Speaker 3:Cool, so if you could pick one of your hot sauces to be on hot ones which one would it be?
Speaker 1:molten pepper blitz molten pepper.
Speaker 2:Oh, there you go this one right here.
Speaker 1:Okay, I'm just in love with it and it could be. I answer it like that because it's new and I'm just start.
Speaker 2:I'm just like infatuated by it I'll be trying that out in the next segment. Yeah, or candy reaper, burn a youtube exclusive. So if you're only listening to this show on spotify and apple, subscribe to the youtube please.
Speaker 1:It's really low subscribers it almost looks embarrassing compared to the other ones. So subscribe to the YouTube Please.
Speaker 2:It's really low subscribers, it almost looks embarrassing compared to the other ones. So please subscribe to YouTube. Yeah, good plug.
Speaker 3:Yeah, there we go, so there you go. So, sean, let's get this thing on here.
Speaker 2:And I'll be doing that one on YouTube.
Speaker 3:We're tweeting it Reading movie lines. Yeah, yeah.
Speaker 2:All right.
Speaker 1:Question number nine to you Tobin socials too.
Speaker 2:Yeah, that's cool.
Speaker 1:Not me and Sean. Sean in my bottle, sean in the bottle.
Speaker 3:But also Willem Dafoe tweeted out a hot sauce. The picture of me and Willem Dafoe and.
Speaker 1:I are awesome. Yeah, he's totally the goat and he was in full character for the lighthouse when he took the picture with me. What Like he was in full character. His wife is like a supermodel. Did you watch the movie the Lighthouse?
Speaker 2:Yeah, I was going, I had a hard time getting a chunk of the script because I was going to do a chunk. You know how I was doing that movie line saying eating your super hot sauce.
Speaker 1:Yeah, you were talking about that.
Speaker 2:So we're going to do that after this, but I was going to use that first bit from the Lighthouse, where it's just him and the young guy, sure Right. That would have been cool guy, sure Right.
Speaker 1:That would have been cool.
Speaker 2:It would have been cool, but we didn't pick that part.
Speaker 3:I picked a different one, robert Pattinson, anyway, oh well.
Speaker 2:Yeah.
Speaker 3:Number nine.
Speaker 2:Oh, this kind of really ties in nicely to what you were saying when you go back into our episode. So, designing a dessert, hot sauce, what would it look like?
Speaker 1:Well, for me it's candy Reaper burn. I mean you talked about putting that blueberry sauce. We were talking about pancakes and that sounds great. I was saying like I don't think you'd sell heaps of it. But yeah, I can't. A candy, a dessert, hot sauce. I mean what's starting to come to mind now that I think about your question is maple. Yeah, what type of pepper would go good with maple? Not jalapeno, that doesn't work. No no, no, it's a tough one, like maybe a chocolate habanero with maple, yeah awesome, or what?
Speaker 2:yes, you like that. He loves deserty things, right? Yeah, it's not like a chocolate. Habanero tastes like chocolate.
Speaker 1:It doesn't taste like chocolate, but it gets that thought.
Speaker 3:Train going right, yeah, it's just a dark. It's a dark brown pepper. Okay, that's why they call it chocolate oh, it's a chocolate, pepper, chocolate looking.
Speaker 1:All right, maybe take the maple and just do a chocolate sauce with that. That would be better, maybe Cool, all right.
Speaker 2:Last question man.
Speaker 1:Last question.
Speaker 3:So here we go. Question number 10 is what we ask every single person Last call, last call. It's the last call, our last call I like it.
Speaker 1:What is one piece of advice that? You were given in your life that you'd like to share with us, oh, man, and our listeners yeah, make decisions from the heart, not from the mind.
Speaker 2:Okay, that's deep, did somebody tell you that? No, no, I just kind of found that along my thing.
Speaker 1:I can't yeah, I mean I probably someone told it to me indirectly in a book. I read a lot of books about that type of thing manifestation and like living life properly and getting what you want out of it, and like I think that we have. We make so many decisions with our brain. We don't feel things out. How does it feel Like you've got a job interview? You look at the pay that's brain. You look at your boss that's brain. How are you gonna feel?
Speaker 3:doing that job. That's hard, right. Yeah, you know what I mean. Yeah, make your decision on how you feel, not the pay. Yep, I like it, love it yeah I think it speaks yeah.
Speaker 1:So yeah, it's been a pleasure matt's at a beer, but he's cheersing with your hottest chip I think cheers, guys, awesome cheers, great episode buddy, there you go, that was fun.
Speaker 3:yeah, great job, awesome Cheers.
Speaker 2:Great episode, buddy, there you go yeah it was fun. Yeah, it was a great job.
