Remy here. SauceGrove runs out of one kitchen in New Orleans, and there is nobody between you and me. Use the form and it lands with the person who made the sauce.
The messages I am glad to get
- A sauce that broke. Tell me at which point: whisking in the dairy, holding it on the heat, or reheating the next day. Those three moments account for nearly every split I have seen, and knowing which one tells me whether my instructions were too vague.
- A reduction that never thickened. Pan width matters more than people expect. Say what you used.
- A correction. If a quantity or a temperature in a recipe does not hold up in your kitchen, I want to know rather than not know.
- A pairing that worked better than the one I suggested. I will try it.
Reply times
A few days as a rule. Put the problem in your first sentence rather than at the end of a long message and you will hear back faster, because I can answer it directly instead of working out what is being asked.
What I do not answer
- Guest posts and contributed articles. This site is written by one person.
- Link insertions, paid mentions, and sponsorship pitches.
- Bulk SEO mail.
No reply is the answer to those.