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Hot Sauce

View Poll Results: Hot Sauce
Yes 169 82.84%
No 35 17.16%
Voters: 204. You may not vote on this poll

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Old
02-27-2013, 04:54 AM
  #201
VaporTrail
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this site looks pretty cool...I like how they do video reviews for some of the hot sauces...Gives you a more "real" idea of what the hot sauce is like, imo.

http://www.hotsauce.com/Top-50-Most-...uces-s/226.htm

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02-27-2013, 05:53 PM
  #202
Henrik Maneuver
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I'm on a tiny Caribbean island of 1500 people. They basically have 1 or 2 brands of every item at the stores, but 10 types of hot sauce, and scotch bonnet is one of them...def getting that one next time

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02-27-2013, 09:41 PM
  #203
Bunk Moreland
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Not too spicy realllly good flavor..

Tried making some sauce myself a couple months ago and failed miserably which is impressive because it's so simple to make. Went to some shop in San Diego few years back lets you sample their hottest sauces which was a mistake it felt like god put a cigar out on my tongue.

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03-27-2013, 08:22 PM
  #204
Francesa
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After a few weeks of trying Frank's Hot Sauce and obsessively putting it on everything, I went to the next level today. I finally got the plastic bottle of sriracha.

I put it on the pasta here and it's nice

Not as hot as I had feared and tastes nice

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03-27-2013, 10:12 PM
  #205
Bunk Moreland
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Quote:
Originally Posted by ixcuincle View Post
After a few weeks of trying Frank's Hot Sauce and obsessively putting it on everything, I went to the next level today. I finally got the plastic bottle of sriracha.

I put it on the pasta here and it's nice

Not as hot as I had feared and tastes nice
I have to try it.. You order it online or is it available in most super markets?

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03-27-2013, 10:18 PM
  #206
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Quote:
Originally Posted by Bunk Moreland View Post
I have to try it.. You order it online or is it available in most super markets?
I can get it at just about any grocery story in my area. Not sure about New York.

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03-27-2013, 10:24 PM
  #207
Bunk Moreland
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Originally Posted by Rundblad View Post
I can get it at just about any grocery story in my area. Not sure about New York.
Ok cool I shall look next time

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03-27-2013, 10:39 PM
  #208
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Recently I picked up a Portuguese hot sauce, molho de piri piri. I haven't tried it on too much yet, but so far I like it. I don't think this is the brand I got, but it's quite similar in appearance:



Piri piri has a little write up in Wikipedia too.

http://en.wikipedia.org/wiki/Piri_piri

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03-27-2013, 11:00 PM
  #209
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If you have the balls.


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03-27-2013, 11:04 PM
  #210
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Posters in this thread should educate themselves about the scoville scale.

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03-28-2013, 12:39 AM
  #211
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Quote:
Originally Posted by Rundblad View Post
Posters in this thread should educate themselves about the scoville scale.
I don't know about the posters in the thread, because I haven't followed it too closely - but in general I would agree.

I remember a girl I worked with insisting that a sauce she tried at her friend's place was hotter than one that I had brought to work previously. I can't remember what it was she tried, but it came in at about 250 000 scovilles. Definitely plenty hot - but the one I brought in that supposedly wasn't as hot was this:



I think the difference is, I had people try mine with the tip of a toothpick while she would have tried a couple of drops of the other on food.

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03-28-2013, 12:48 AM
  #212
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1 million scovilles?

That ain't nothin'. I once threw up after biting the tip off of a Jalapeno.

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03-28-2013, 12:51 AM
  #213
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Quote:
Originally Posted by BBH View Post
1 million scovilles?

That ain't nothin'. I once threw up after biting the tip off of a Jalapeno.
Jalapeno peppers range from 3,500 to 8,000 scoville units.

Pure capsaicin (the substance that makes chili peppers spicy, but not the only piquant substance), in contrast, is roughly 16 million scoville units.

The most piquant known substance is resiniferatoxin at approximately 16 billion.

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03-28-2013, 12:59 AM
  #214
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Quote:
Originally Posted by Rundblad View Post
Jalapeno peppers range from 3,500 to 8,000 scoville units.

Pure capsaicin (the substance that makes chili peppers spicy, but not the only piquant substance), in contrast, is roughly 16 million scoville units.

The most piquant known substance is resiniferatoxin at approximately 16 billion.
I just looked up the piri piri peppers that I mentioned earlier - I have no idea what my piri piri sauce comes in at, but the peppers come in at 175,000 scovilles... they won't win any extreme heat competitions, but that still ain't too shabby.

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03-28-2013, 01:02 AM
  #215
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Quote:
Originally Posted by Kestrel View Post
I just looked up the piri piri peppers that I mentioned earlier - I have no idea what my piri piri sauce comes in at, but the peppers come in at 175,000 scovilles... they won't win any extreme heat competitions, but that still ain't too shabby.
It's decently high. Stuff like the bhut jolokia and Naga Viper (and other peppers that are in the 1 million or higher range) will get used so sparingly that it's almost pointless for them to be that hot. This company out there makes some stuff called Blair's Ultra Death and it's so hot they have to print warnings on the side, such as:

BE WARNED: This sauce contains ingredients 900 times hotter than a jalapeño chili. Use sparingly. Not recommended for use without dilution.

DISCLAIMER: This product contains the hottest known ingredients on the planet. Please use with extreme caution.

I'm kind of a pepperhead myself and just a tiny bit of that stuff in a pot of chili (along with some run of the mill jalapeno puree) made it spicy to the limits of my comfort range.

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03-28-2013, 01:27 AM
  #216
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Quote:
Originally Posted by Rundblad View Post
BE WARNED: This sauce contains ingredients 900 times hotter than a jalapeño chili. Use sparingly. Not recommended for use without dilution.

DISCLAIMER: This product contains the hottest known ingredients on the planet. Please use with extreme caution.
Is that the 1.1 million scoville stuff? If so, I've never had it, but obviously, most people won't differentiate well between that and my 1 million scoville additive for heat. I've misplaced mine, but I used to use it for making chip dips. I let a friend use it when she was ticked off with a guy she let stay at her place because he got booted from his - and then never moved out. She ruined a pretty good sized pot of chili - I wish I was there to see when he tried it.

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03-28-2013, 01:34 AM
  #217
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Not sure if I posted the story before or not, but one of my buddies actually downed a half cereal spoonful of my million scoville sauce. The heat doesn't come on immediately, so he got through telling me and my buddies that we were a bunch of *******... then he pauses, and says "oh my" - before grabbing a gallon of milk and running to the bathroom.

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03-28-2013, 03:40 AM
  #218
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Hot sauce is good but my go to ingredient for heat is crushed pepper flakes.

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03-28-2013, 04:07 AM
  #219
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Sriracha. That's all.

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03-28-2013, 10:09 AM
  #220
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Quote:
Originally Posted by Bunk Moreland View Post
I have to try it.. You order it online or is it available in most super markets?
Suipermarkte

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03-28-2013, 11:53 AM
  #221
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Quote:
Originally Posted by Rundblad View Post
Jalapeno peppers range from 3,500 to 8,000 scoville units.

Pure capsaicin (the substance that makes chili peppers spicy, but not the only piquant substance), in contrast, is roughly 16 million scoville units.

The most piquant known substance is resiniferatoxin at approximately 16 billion.
16 billion sounds like something that would melt any receptacle you put it in.

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03-28-2013, 12:17 PM
  #222
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Quote:
Originally Posted by Ceremony View Post
16 billion sounds like something that would melt any receptacle you put it in.
Capsaicin (and its derived substances) is a hydrophobic waxy compound. Only an irritant for mammals.

It's theorized that it's an evolutionary strategy, since mammals would crush the seeds when they ate, but birds swallow them whole. Birds are unaffected by the capsaicin.

Same thing with bugs and caffeine, granted we use caffeine as an intentional stimulant being human, but if a little fly eats a coffee bean for example, that caffeine content is going to be toxic to it.

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03-28-2013, 02:45 PM
  #223
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Didn't realize how much science goes into the hotness of something

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03-28-2013, 11:27 PM
  #224
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Quote:
Originally Posted by Rundblad View Post
It's decently high. Stuff like the bhut jolokia and Naga Viper (and other peppers that are in the 1 million or higher range) will get used so sparingly that it's almost pointless for them to be that hot. This company out there makes some stuff called Blair's Ultra Death and it's so hot they have to print warnings on the side, such as:

BE WARNED: This sauce contains ingredients 900 times hotter than a jalapeño chili. Use sparingly. Not recommended for use without dilution.

DISCLAIMER: This product contains the hottest known ingredients on the planet. Please use with extreme caution.

I'm kind of a pepperhead myself and just a tiny bit of that stuff in a pot of chili (along with some run of the mill jalapeno puree) made it spicy to the limits of my comfort range.
Ever tried Blair's Death Rain habanero flavour chips? I can only make it through a quarter of the bag before I start to die. And I'm of Pakistani descent so my spice tolerance is relatively high too. Had to eat tons of yogurt after to get my mouth back to normal.

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Old
03-29-2013, 06:37 AM
  #225
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Quote:
Originally Posted by LeafOfBread View Post
Ever tried Blair's Death Rain habanero flavour chips? I can only make it through a quarter of the bag before I start to die. And I'm of Pakistani descent so my spice tolerance is relatively high too. Had to eat tons of yogurt after to get my mouth back to normal.
Never tried them. I want to, though.

I'm of Chinese decent, a quarter of the way at least. Not sure what that says about my spicy food tolerance, though I love things that are spicy.

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