Thanks for responding to my post, Mike. Well, my curiosity got the better of me so I bought a bottle for myself. I have to say, it wasn't quite what I expected -- but in a good way. In my experience, it's sometimes hard to distinguish one hot sauce from another. What I mean is, it's usually the heat that hits me first and foremost; the flavor, if it's discernable at all, takes a back seat. But what I noticed immediately about Burning Bush was the heat AND the flavor -- one didn't overshadow the other. I've been using it like a condiment, rather than a cooking ingredient. So far I've tried it in Bloody Marys, in a crab & artichoke dip (I know, it's not kosher, but neither am I) and on a brisket sandwich -- and it was a great addition to each of those dishes.
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