For Mary (MM03MOK) and Bob (Rfoverlord)

[1stMerc]

They now serve Indian food where i work, but nothing this intense...yet!!!:eek:

http://www.youtube.com/watch?v=ImBrrZXjnho

What a way to clear the sinus's...

[secretservice]

A gas mask? Wow. Just wow.

[Vortex]

After having been posted in India for three years earlier this decade I never want to see (or smell) that stuff again, ever.

[Mike]

I saw that episode and I couldn't believe that he actually ate that stuff and is still around to talk about it :eek:

[Mr. Man]

Since most people I meet have a fairly mild constitution for hot food I have to wonder how hot the meal actually was. Hottest stuff I ever tried was chili spiced with Dave's Insanity Sauce Reserve. Aye chihuahua!! I consider Tabasko fairly mild as far as pepper sauces go but that Dave's stuff was nuclear.

[1stMerc]

Heat
The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin (http://en.wikipedia.org/wiki/Capsaicin). The burning sensation is not "real" in the sense of damage being wrought on tissues. It is instead a chemical reaction (http://en.wikipedia.org/wiki/Chemical_reaction) with the body (http://en.wikipedia.org/wiki/Body)'s neurological (http://en.wikipedia.org/wiki/Neurology) system (http://en.wikipedia.org/wiki/System) (see this technical explanation (http://en.wikipedia.org/wiki/Capsaicin#Mechanism_of_action) ).
The seemingly subjective (http://en.wikipedia.org/wiki/Subjectivity) perceived heat of hot sauces can be measured by the Scoville scale (http://en.wikipedia.org/wiki/Scoville_scale). The Scoville scale number indicates how many times something must be diluted with an equal volume of water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16,000,000 Scoville units, which is pure capsaicin. Examples of hot sauces marketed as achieving this level of heat are Blair's 16 Million Reserve (due to production variances, it's up to 16 million Scoville units) marketed (http://en.wikipedia.org/wiki/Marketing) by Blair's Sauces & Snacks (http://en.wikipedia.org/wiki/Blair%27s). By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available Chile condiments, Cackalacky Classic Condiment (http://en.wikipedia.org/wiki/Cackalacky_Classic_Condiment) Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale.



An easy way to determine the heat of a sauce they are considering is to look at the ingredients. Sauces tend to vary in heat by the ingredients in them.

Jalapeño (http://en.wikipedia.org/wiki/Jalape%C3%B1o) - These sauces include green and red jalapeño chilis, and chipotle. Green jalapeño and chipotle are usually the mildest sauces available. Red jalapeño sauce is generally hotter.[3] (http://en.wikipedia.org/wiki/Hot_sauce#cite_note-2)


Cayenne/Chile - Sauces made with cayenne and/or other red chilis, including most of the Louisiana-style sauces, are usually hotter than jalapeño but milder than other sauces.


Tabasco (http://en.wikipedia.org/wiki/Tabasco) - Sauces made with tabasco peppers, like Tabasco sauce (http://en.wikipedia.org/wiki/Tabasco_sauce), are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of "extra hot" sauces are made using a combination of tabasco and cayenne or other chili peppers.


Habanero (http://en.wikipedia.org/wiki/Habanero) - Habanero pepper sauces are almost the hottest natural pepper sauces only second to the Bhut Jolokia or Naga Jolokia, better known as Ghost Pepper (http://en.wikipedia.org/wiki/Bhut_Jolokia_pepper) They contain either habanero only, or a combination of habanero and other peppers.


Piri piri (http://en.wikipedia.org/wiki/Peri-Peri) - also known as the African Birds-Eye Chili. The unique characteristic of sauces made with this pepper is the delayed sensation of heat when consumed. This allows the consumer to taste their food first, then experience the heat.


Capsaicin extract - the hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food. These novelty sauces are typically only sold by specialty retailers and are usually more expensive.


Other ingredients - heat is also affected by other ingredients. Many sauces contain tomatoes, carrots (in habanero sauces), onions, garlic or other vegetables and seasonings. Generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor.
Remedies for pain caused by eating hot sauces or chilies

Capsaicin (http://en.wikipedia.org/wiki/Capsaicin) is the chemical responsible for the "hot" taste of chili peppers. This compound is not water soluble and therefore water will be of no assistance when countering the burn.[4] (http://en.wikipedia.org/wiki/Hot_sauce#cite_note-Chiles_Angles-3) The most effective way to relieve the burning sensation it causes are dairy products, such as milk and yogurt. A protein called casein (http://en.wikipedia.org/wiki/Casein) occurs in dairy products which binds to the active agent in chilies, capsaicin, effectively making it less available to "burn" the mouth. Rice is also useful for ameliorating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that major in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.
Cooling and mechanical stimulation are the only proven methods to relieve the pain; however many questionable tips are widely perpetuated. Since capsaicin in its pure state is poorly soluble in water but well soluble in oils (http://en.wikipedia.org/wiki/Oil) and alcohol, an often repeated advice is to eat fatty foods or beverages, assuming that these would carry away the capsaicin. The value of this practice is questionable and the burning sensation will slowly fade away without any measures being taken.[4] (http://en.wikipedia.org/wiki/Hot_sauce#cite_note-Chiles_Angles-3)
Water should not be used to relieve the burning as water opens the taste buds. Milk however has been found to work, as seen on the American TV shows MythBusters (http://en.wikipedia.org/wiki/MythBusters) and Food Detectives (http://en.wikipedia.org/wiki/Food_Detectives).

[1stMerc]

A few years back a couple of guys from work (feeling extra macho) use to use the below to find the hottest sauses they could find locally or via the internet. Man they found some good ones and Dave's Insanity Sauce Reserve was one of them among others. They walked around with a big bag of Tostitos, trying to get folks to try the hot sauses. Got to admit i did try most of them..........once :mad2:. They set your lips and tongue a fire and seemed to last forever. Your could just watch the beads of sweat a poppin. Then you paid for it a second time later :eek:

The Scoville scale is a measurement (http://en.wikipedia.org/wiki/Measurement) of the spicy (http://en.wikipedia.org/wiki/Spice)heat (http://en.wikipedia.org/wiki/Heat) (or piquance (http://en.wikipedia.org/wiki/Piquance)) of a chili pepper (http://en.wikipedia.org/wiki/Chili_pepper).

Scoville scale Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin (http://en.wikipedia.org/wiki/Capsaicin)[7] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-6)
8,600,000–9,100,000 Various capsaicinoids (e.g., homocapsaicin (http://en.wikipedia.org/wiki/Homocapsaicin), homodihydrocapsaicin (http://en.wikipedia.org/wiki/Homodihydrocapsaicin), nordihydrocapsaicin (http://en.wikipedia.org/wiki/Nordihydrocapsaicin))
5,000,000–5,300,000 Law Enforcement Grade pepper spray (http://en.wikipedia.org/wiki/Pepper_spray),[8] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-7)FN 303 (http://en.wikipedia.org/wiki/FN_303) irritant ammunition
855,000–1,075,000 Naga Jolokia (ghost chili) (http://en.wikipedia.org/wiki/Naga_Jolokia_pepper)[9] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-bosland-8)[10] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-World.27sHottestPepper-9)350,000–580,000Red Savina habanero (http://en.wikipedia.org/wiki/Red_Savina_pepper)[11] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-redsavina-10)[12] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-redsavina2-11)
100,000–350,000 Guntur Chilli (http://en.wikipedia.org/wiki/Guntur_Chilli), Habanero chili (http://en.wikipedia.org/wiki/Habanero_chili),[13] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-homecookingabout-12)Scotch Bonnet Pepper (http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)),[13] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-homecookingabout-12)Datil pepper (http://en.wikipedia.org/wiki/Datil_pepper), Rocoto (http://en.wikipedia.org/wiki/Rocoto), African Birdseye (http://en.wikipedia.org/wiki/Piri_piri), Madame Jeanette (http://en.wikipedia.org/wiki/Madame_Jeanette), Jamaican Hot Pepper (http://en.wikipedia.org/w/index.php?title=Jamaican_Hot_P epper&action=edit&redlink=1)[14 (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-13)]
50,000–100,000 Bird's eye chili (http://en.wikipedia.org/wiki/Bird%27s_eye_chili)/Thai Pepper (http://en.wikipedia.org/wiki/Thai_pepper)/Indian Pepper (http://en.wikipedia.org/w/index.php?title=Indian_pepper&action=edit&redlink=1),[15] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-scottrobertswebscoville-14)Malagueta Pepper (http://en.wikipedia.org/wiki/Malagueta_pepper),[15] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-scottrobertswebscoville-14)Chiltepin Pepper (http://en.wikipedia.org/wiki/Chiltepin_pepper), Pequin Pepper (http://en.wikipedia.org/wiki/Pequin)[15] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-scottrobertswebscoville-14)
30,000–50,000 Cayenne Pepper (http://en.wikipedia.org/wiki/Cayenne_pepper), Ají pepper (http://en.wikipedia.org/wiki/Aj%C3%AD_pepper),[13] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-homecookingabout-12)Tabasco pepper (http://en.wikipedia.org/wiki/Tabasco_pepper), Cumari pepper (Capsicum Chinese)
10,000–23,000 Serrano Pepper (http://en.wikipedia.org/wiki/Serrano_pepper)
2,500–8,000 Jalapeño (http://en.wikipedia.org/wiki/Jalape%C3%B1o) Pepper, Guajillo (http://en.wikipedia.org/wiki/Guajillo_chili) pepper, New Mexican (http://en.wikipedia.org/wiki/New_Mexico) varieties of Anaheim pepper (http://en.wikipedia.org/wiki/Anaheim_pepper),[16] (http://en.wikipedia.org/wiki/Scoville_scale#cite_note-15)Paprika (http://en.wikipedia.org/wiki/Paprika) (Hungarian wax pepper), Tabasco Sauce (http://en.wikipedia.org/wiki/Tabasco_Sauce)
500–2,500 Anaheim pepper (http://en.wikipedia.org/wiki/Anaheim_pepper), Poblano (http://en.wikipedia.org/wiki/Poblano) Pepper, Rocotillo Pepper (http://en.wikipedia.org/wiki/Rocotillo_Pepper), Peppadew (http://en.wikipedia.org/wiki/Peppadew)
100–500 Pimento (http://en.wikipedia.org/wiki/Pimento), Peperoncini (http://en.wikipedia.org/wiki/Peperoncini)
0 No significant heat, Bell pepper (http://en.wikipedia.org/wiki/Bell_pepper), Aji dulce (http://en.wikipedia.org/wiki/Aji_dulce)

[CBT]

Anything that hot is only good for one thing: Stopping bears. Anything thing that will stop a bear 92% of the time (guns, 67%) should not be eaten, lol.

[boatmangc]

I want to try the Ghost peppers. I have eaten most everything else. I cut up fresh Habaneros in my scrambled eggs. Hell I put hot sauce on my popcorn.
But for flavor my favorite is Ring Of Fire XXtra hot habanero sauce.
http://www.mikeanddianes.com/engine/cart/products.aspx?cat=1
They make killer jerky too!

[secretservice]

My mother bought me a whole wad of Habanero's and Scotch Bonnet's from a farmer's market recently. I deep fried them in peppered corn meal with sugar mixed in with it. Everything is better deep fried. And as for the sauce? Frank's Red Hot. I know it's not the hottest, but you can put that :censor: on anything.

[1stMerc]

I want to try the Ghost peppers. I have eaten most everything else. I cut up fresh Habaneros in my scrambled eggs. Hell I put hot sauce on my popcorn.
But for flavor my favorite is Ring Of Fire XXtra hot habanero sauce.
http://www.mikeanddianes.com/engine/cart/products.aspx?cat=1
They make killer jerky too!

Jalapenos are to hot for me on a regular basis, and you want to try the Ghost Peppers :eek:. I'm scared uhh you :bows: Love hot sauce on scrambled eggs and chittlins and chicken, only in moderation.

[secretservice]

Deep fried scrambled egg sandwich with hot sauce.... hmmmm there's an idear.