NationStates Jolt Archive

Do you use it? What kind?

The hot kind

Hot sauce...mmm. :D

tabasco is my personal favorite

i love the hot sauce - the hotter the better

Where's the "everything, with eggs on top" option?

I make my own using a combination of habanero, serrano, and rocotillo chilis blended with white and black pepper, unfiltered olive oil, and a touch of liquid smoke.

I've won some local contests with it.

I make my own using a combination of habanero, serrano, and rocotillo chilis blended with white and black pepper, unfiltered olive oil, and a touch of liquid smoke.

I've won some local contests with it.
What's rocotillo? I've never seen that kind of chili pepper.

I make my own using a combination of habanero, serrano, and rocotillo chilis blended with white and black pepper, unfiltered olive oil, and a touch of liquid smoke.

I've won some local contests with it.


Now I will win, since I have gotten your secret recipe!

Delicate flower.. and proud :P

chipotle sauce from Subway is damn tasty, as is the sauce from a gas station called Quick Trip or QT.

Well, Myrth does spice up my life... (or at least he would if he ever paid any attention to me! haha!)

As far as real hot sauce goes, there are two REALLY insane ones out there if you want something that will really perk up bland food (I DO NOT condone the use of these for people who have weak stomachs!! Fair warning: These things are REALLY friggen hot!)

Beyond Insanity (http://www.originaljuan.com/images/fullsize/sku1406.jpg)
Ground Zero (http://www.originaljuan.com/images/fullsize/sku1407.jpg)

If you are a fan of hot (I mean really hot foods, try the 'Beyond Insanity' sauce first, if you can handle that, then - and only then - move on to the 'Ground Zero'. But I'm warning you, most places will make you sign a waiver just to buy this stuff if you can find it instore - it's that hot. Scary ass stuff boys and girls! ;)

Does an Ice cream gateau with hot chocolate sauce count?

Well, Myrth does spice up my life... (or at least he would if he ever paid any attention to me! haha!)

As far as real hot sauce goes, there are two REALLY insane ones out there if you want something that will really perk up bland food (I DO NOT condone the use of these for people who have weak stomachs!! Fair warning: These things are REALLY friggen hot!)

Beyond Insanity (http://www.originaljuan.com/images/fullsize/sku1406.jpg)
Ground Zero (http://www.originaljuan.com/images/fullsize/sku1407.jpg)

If you are a fan of hot (I mean really hot foods, try the 'Beyond Insanity' sauce first, if you can handle that, then - and only then - move on to the 'Ground Zero'. But I'm warning you, most places will make you sign a waiver just to buy this stuff if you can find it instore - it's that hot. Scary ass stuff boys and girls! ;)
I've got one called "Endorphen Rush". It's made from concentrated oleoresin capsicum, tomato paste, and molasses. Just a touch of it will make a pot of chili very spicy. A half teaspoon full will make it almost too hot to eat.

Well, Myrth does spice up my life... (or at least he would if he ever paid any attention to me! haha!)

As far as real hot sauce goes, there are two REALLY insane ones out there if you want something that will really perk up bland food (I DO NOT condone the use of these for people who have weak stomachs!! Fair warning: These things are REALLY friggen hot!)

Beyond Insanity (http://www.originaljuan.com/images/fullsize/sku1406.jpg)
Ground Zero (http://www.originaljuan.com/images/fullsize/sku1407.jpg)

If you are a fan of hot (I mean really hot foods, try the 'Beyond Insanity' sauce first, if you can handle that, then - and only then - move on to the 'Ground Zero'. But I'm warning you, most places will make you sign a waiver just to buy this stuff if you can find it instore - it's that hot. Scary ass stuff boys and girls! ;)
http://hogwild.net/images/Balloons/2000.10.15/fire-eater.jpg

Doesn't your ass burn (http://www.outdoortravels.com/files/ga_coosa01_08_dana_on_fire.jpg) the next day? :(

Well, that ground zero stuff is +250,000 scoville units of hot (= burns your friggen asscrack hot)

and they make even hotter ones!

The hottest I have ever heard of, is made by the same manufacturer, and goes by the name 'the worlds hottest hot sauce (http://www.originaljuan.com/images/fullsize/sku1459.jpg)' This stuff gets a rating of 7.1 million scoville units - I've never tried it, but all I can say is that it must be like magma in a jar. I mean, thats just ... stupid. :eek:

What's rocotillo? I've never seen that kind of chili pepper.

It's a south american chili hotter than a poblano, but milder than a jalapeno. It has a slightly sweet and nutty flavor.

Ooh .. and don't call them peppers. They're not peppers. They're a berry. Colombus promised he'd bring back pepper from the new world, but didn't find any, so he took back various types of chilis and called them peppers. It's a misnomer. (The more you know!)

btw, just for reference sake:

Endorphin Rush is rated at 33,390 Scoville Units
Tabasco (original) is a measly 5,000

just to put things in perspective a little. ;)

Now I will win, since I have gotten your secret recipe!

Ah! But I haven't told you how to process the chilis, blend them just the right way, and properly mix in the spices. :D

btw, just for reference sake:

Endorphin Rush is rated at 33,390 Scoville Units
Tabasco (original) is a measly 5,000

just to put things in perspective a little. ;)
Wow, and the hot sauces that you recommended were 250,000 +?
That's insane. What do you use something like that on? A potential mugger?

It's a south american chili hotter than a poblano, but milder than a jalapeno. It has a slightly sweet and nutty flavor.

Ooh .. and don't call them peppers. They're not peppers. They're a berry. Colombus promised he'd bring back pepper from the new world, but didn't find any, so he took back various types of chilis and called them peppers. It's a misnomer. (The more you know!)
Thanks. I'll have to try to track some down.

Wow, and the hot sauces that you recommended were 250,000 +?
That's insane. What do you use something like that on? A potential mugger?
lets just say you don't need much! ;)

I voted for Myrth. :)

But seriously...I like tabasco. In my scrambled eggs. YUM. That makes me super hungry now.

Also...mix it with some ranch for dipping hot wings...oh yeah.... :D

I've never tried it, but all I can say is that it must be like magma in a jar. I mean, thats just ... stupid. :eek:

Yes ... yes it is. There is actually no point to it. Pure capsaicin is 16 million scoville units and is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

My homemade stuff is about 8,000 SU in the mild version, about 12,000 for the spicey version, and about 35,000 SU in the "smack yo mama" version. I have been able to make an anus burning 125,000 SU version using only the ribs of the habanero, but I only will make that for competition, personal use, or for people who can handle it.

However, if you can handle Tabasco original, you can handle my mild. If you can handle Tabasco's habanero, you can probably handle my spicey. I don't advise anyone but Cajuns use my "smack yo mama" version.

Im from india, you fcuking come to india and see whats hot. Pssuys..

Im from india, you fcuking come to india and see whats hot. Pssuys..
Dude, we have habanero peppers here. We don't need to go to India, we've got the hottest peppers in the world in North America.

Another side note: I would not advise keeping these in your house either, I used to, until I had some friends over drinking one night... Well, I left them to my house while I went and had a shower, came out ten minutes later and one of them was downing a carton of milk - seems the machismo came out with the advent of beer and the poor sap almost friggen killed himself (this stuff is actually dangerous). Needless to say, I no longer keep it around, when I need a fix I go to hot-food specialty restaraunts, such as Sammy-J Peppers (the only one I can think of down here in the lower mainland) - I would suggest that if anyone is interested they do the same. First of all its free with food if you'd like to try it, second of all - if it ends up being too hot you aren't stuck with a bottle of it that costed you a small fortune. This is stuff you do need to try before you buy! ;)

Im from india, you fcuking come to india and see whats hot. Pssuys..

Pfft ... I've yet to find any kind of food I can't handle. I'd pit my Cajun cayennes against your curries any day! :D

Pfft ... I've yet to find any kind of food I can't handle. I'd pit my Cajun cayennes against your curries any day! :D
The currys from india arent currys..

If you ever come to india, go to and andra pradeshi restaurant, and you will know what spice is..

Dude, we have habanero peppers here. We don't need to go to India, we've got the hottest peppers in the world in North America.

Damn skippy! Southeast Asian Thai chilis are a mere 50K-100K SUs while the Caribbean Habanero chilis are upwards of 300K SUs. Awwww yeah!

The currys from india arent currys..

If you ever come to india, go to and andra pradeshi restaurant, and you will know what spice is..
If you ever come to North America try a habanero pepper or sauce made with them. Then you will know what a mouthfull of thermite feels like.

Dude, we have habanero peppers here. We don't need to go to India, we've got the hottest peppers in the world in North America.

You may have, but the Indians know how to make the burn sneak up on you three minutes after you have eaten. The cumulative effect is a killer as it takes you over your limit.

You may have, but the Indians know how to make the burn sneak up on you three minutes after you have eaten. The cumulative effect is a killer as it takes you over your limit.
It's all in how you cook with them. I do the same with pickled tabasco peppers in my sauces and stews.

Yes ... yes it is. There is actually no point to it. Pure capsaicin is 16 million scoville units and is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

My homemade stuff is about 8,000 SU in the mild version, about 12,000 for the spicey version, and about 35,000 SU in the "smack yo mama" version. I have been able to make an anus burning 125,000 SU version using only the ribs of the habanero, but I only will make that for competition, personal use, or for people who can handle it.

However, if you can handle Tabasco original, you can handle my mild. If you can handle Tabasco's habanero, you can probably handle my spicey. I don't advise anyone but Cajuns use my "smack yo mama" version.
Yeah, it is stupid - I tried the 'Ground Zero' @ 234,000 units - and it actually hurt for a minute or two. I'm a seasoned hot food eater, and that stuff was actually hot beyond reason. I cannot imagine the severe pain that would be inflicted at a 7.1 million SU level - it's simply beyond my tender comprehension. When I first seen it I almost fainted thinking about it.

Out of curiousity, whats the hottest hot sauce (in production) that you have had/seen?

I make my own using a combination of habanero, serrano, and rocotillo chilis blended with white and black pepper, unfiltered olive oil, and a touch of liquid smoke.

I've won some local contests with it.
There was a guy who used to work at my company who made something similar, with the hottest peppers he could find. To be eaten with caution!

If you ever come to North America try a habanero pepper or sauce made with them. Then you will know what a mouthfull of thermite feels like.

Im in north america every 3 months.. Habanero is crap.

Im in north america every 3 months.. Habanero is crap.
Sounds like a candidate for that 7.1 right here :rolleyes:

Im in north america every 3 months.. Habanero is crap.
Are you sure you're not confusing it with Jalapeno? Habanero has been scientificaly tested to be the hottest pepper in the world.

Out of curiousity, whats the hottest hot sauce (in production) that you have had/seen?

In a chili eating contest, I tried Pyro Diablo (http://www.pyrodiablo.com/).

1.5 million SUs. The spice so nice it burns you twice!

My tongue was blistered and I could not taste anything for a week.

Im in north america every 3 months.. Habanero is crap.

Dude ... you're just making it up. I've had plenty of Indian food over the years and it can be spicey, but it ain't that spicey.

Man, I'm a total wuss there. I only like things moderately hot. I use tons of plain old Pace Picante on everything and will occasionally eat jalapenos plain but I have no desire to scorch my tongue off. But I eat picante on about half of what I eat. That or garlic. I could keep Scope in business.

I voted 'local brand' even though it's not technically local. Well it's South African and I WAS born there! It's called Nando's peri-peri sauce. It's hot, sour and has other nice flavours... Yum.
I also like jalapeno relish and Tabasco isn't half bad.

Are you sure you're not confusing it with Jalapeno? Habanero has been scientificaly tested to be the hottest pepper in the world.
Trust me on the spice.. ;)

Dude ... you're just making it up. I've had plenty of Indian food over the years and it can be spicey, but it ain't that spicey.
Have you had indian food in india? You have no bloody clue how spicy it can get.

Trust me on the spice.. ;)
What kind of chili is used in your food?

What kind of chili is used in your food?
Honestly, I dont know. But it is some crazy shit.

1.5 million SUs. The spice so nice it burns you twice!

My tongue was blistered and I could not taste anything for a week.
Damn! Thats crazy! I think that 234k is hot enough to still be edible - 1.5 is insane! I mean, after a point - it's just about hot, and has nothing to do with taste anymore. I've been working up the urge to try some of Da Bomb heavier stuff (in about the 800k - 1m range), just to see what the experience is like. I predict hallucinations! Haha! :p

Is there really any point to any of these ridiculously hot sauces. No-one can taste anything through the burn, so why bother.
Machismo or pure stupidity are the only two reasons that come to mind, and there is not much difference between them.
I don't know the units you are using. I do know what is the limit of hot spice for the food to taste of anything for me. The hotest Indian dishes go beyond this limit. (They use capiscum mixed with a lot of other aromatics in general.) The hottest american hot sauces also go beyond this. After overkill there is no point measuring the damage.

Have you had indian food in india? You have no bloody clue how spicy it can get.

Don't try to convince me that when people come from India and open up an Indian food restaurant in the United States that they somehow magically forget how to properly prepare Indian food.

Every kind of food is readily available in the United States.

Is there really any point to any of these ridiculously hot sauces.

Yes. They're used as food additives. The only reason to taste them directly is for competition.

Is there really any point to any of these ridiculously hot sauces. No-one can taste anything through the burn, so why bother.
Machismo or pure stupidity are the only two reasons that come to mind, and there is not much difference between them.
I don't know the units you are using. I do know what is the limit of hot spice for the food to taste of anything for me. The hotest Indian dishes go beyond this limit. (They use capiscum mixed with a lot of other aromatics in general.) The hottest american hot sauces also go beyond this. After overkill there is no point measuring the damage.
Hot hot sauce actually gives you a sort of 'happiness high', it triggers the release of certain endorphins locked away in your brain. I don't go down this road often, I'll say as much as that. Some of the really hot, hot sauces do have flavour as well - I cant imagine anything over say 300,000 SU being within this category though. If you read one of my previous posts, youll see that I agree with the whole 'machismo' concept. That guy almost ended up in the hospital for his lack of foresight, although - I give him credit, there was a lot of liquor involved. Haha! :p

Don't try to convince me that when people come from India and open up an Indian food restaurant in the United States that they somehow magically forget how to properly prepare Indian food.

Every kind of food is readily available in the United States.
Trust me on this, when people come from india, they try to cater to the american taste. Go to the state of Andra Pradesh is India, then you will know what spice is.

Trust me on this, when people come from india, they try to cater to the american taste.

Not if you tell them not to. I'm Cajun ... trust me ... I know spice.

Edit: And there is no such thing as "American taste". We're all different.

Not if you tell them not to. I'm Cajun ... trust me ... I know spice.
Any indian restaurant has their food already prepared, in the freezer, they would add a little spice to it if you tell them not to take it easy on the spice , which is complete shit.

yep im the delicate Fuc|<!/\/6 flower :P

Any indian restaurant has their food already prepared, in the freezer, they would add a little spice to it if you tell them not to take it easy on the spice , which is complete shit.

That may be the case where you are. In West Yorkshire in the UK, you order, you eat some popadoms, some shami kebabs, chat some, wait a couple of hours and your food arrives. No frozen crap, freshly prepared and made a hot as you want it to be. It just takes time.

man i looove bbq sauce...

*smacks lips*

I just threw some "Tiger Sauce" into the jambalaya I made tonight... it's not really hot, but it adds a nice flavor (has aged red peppers, tamarind, and other fun stuff)... besides, I figured the andoille + spices made it plenty spicy. :D

Any indian restaurant has their food already prepared, in the freezer, they would add a little spice to it if you tell them not to take it easy on the spice , which is complete shit.

Only the major restaurant chains like Bombay Palace and whatnot do that. I don't eat in major chains. I want my food cooked fresh. I don't know what restaurants you go to in the US, but I suggest you look a little harder next time you're here.

I have had real Indian food and it isn't that spicey.

Homemade. Plenty of Cayenne and Habenero. Enough vinegar to make it palatable.

Only the major restaurant chains like Bombay Palace and whatnot do that. I don't eat in major chains. I want my food cooked fresh. I don't know what restaurants you go to in the US, but I suggest you look a little harder next time you're here.

I have had real Indian food and it isn't that spicey.
When I was in India, the food was okay, considering the lack of beef in the menu. I don't want to see any yellow dahl or chick peas any time soon, though. We did spend quite a bit of time and money teaching the chef at the hotel how to cook for Americans. By the time we left, he had just about come around.

Hot Sauce.....ick! But Mr Peechland sure does use it......on EVERYTHING. He has his own shelf in the fridge for "sauces". Some of them make my nose burn just smelling them. ugh. Is it a guy thing? Is it some kind of competition with ones self to see how much hot you can handle?


I think the spiciest I get is Pace Picante "Medium"

fluffles for all who dont call me a wuss :fluffle:

Hot Sauce.....ick! But Mr Peechland sure does use it......on EVERYTHING. He has his own shelf in the fridge for "sauces". Some of them make my nose burn just smelling them. ugh. Is it a guy thing? Is it some kind of competition with ones self to see how much hot you can handle?
Absolutely. The one that cries has to buy the next round.

don't really use hot sauce, although one time at taco bell me and some other kids were messing around with it. we emptied like ten packets of it into a pile on our tray, spun it really fast, then i dipped my tongue in it as it spun, blue-man-group style.
oh yeah!

edit: and peechland, you're not a wuss.

Gee, so many of you actually cook. All I need in a kitchen is a refrigerator and a microwave.

Absolutely. The one that cries has to buy the next round.


LOL....I thought so. How often do you have to buy? I'd go bankrupt if I were in on that.

don't really use hot sauce, although one time at taco bell me and some other kids were messing around with it. we emptied like ten packets of it into a pile on our tray, spun it really fast, then i dipped my tongue in it as it spun, blue-man-group style.
oh yeah!

edit: and peechland, you're not a wuss.


ha! ok .....a deal's a deal...... :fluffle:

Gee, so many of you actually cook. All I need in a kitchen is a refrigerator and a microwave.

aww Kit.....I LOVE to cook, so come on over and I'll send you home with lots of take home goodies. Lasagna, Chili, Pasta dishes, roasts........I always cook WAY too much for some reason.

Homemade. Plenty of Cayenne and Habenero. Enough vinegar to make it palatable.

my friend ate an entire habenero pepper at lunch one day. we even brought a camera to film it cuz we knew it was gonna be intense. he turned all red and was hyperventilating and holding his ears and stuff, it was great. :p

aww Kit.....I LOVE to cook, so come on over and I'll send you home with lots of take home goodies. Lasagna, Chili, Pasta dishes, roasts........I always cook WAY too much for some reason.

Cool! :fluffle: I'll do anything not to have to go into the kitchen. I'll volunteer to clean the bathroom before I'll do dishes. And we have a dishwasher.

LOL....I thought so. How often do you have to buy? I'd go bankrupt if I were in on that.
I'm a little wiser that I used to be. A friend ordered some kind of omlette thing at a Thai restaurant. He ordered it Thai-spicy, despite the protests of the cook. When it was delivered, it was inedible.

Here in Georgia, things seem to be made very mild. I have ordered some "hot" curry and really been disappointed. Best place to get good food though is this Vietnamese restaurant on Pat Mell road in Smyrna. The owner will do anything you want to the food and he is really a great guy.

Cool! :fluffle: I'll do anything not to have to go into the kitchen. I'll volunteer to clean the bathroom before I'll do dishes. And we have a dishwasher.


I havent washed dishes in 3 years.....thats the rule. I cook therefore I dont clean.(the dishes) But yeah....I'd rather take a beating than do dishes. ugh

I'm a little wiser that I used to be. A friend ordered some kind of omlette thing at a Thai restaurant. He ordered it Thai-spicy, despite the protests of the cook. When it was delivered, it was inedible.

Here in Georgia, things seem to be made very mild. I have ordered some "hot" curry and really been disappointed. Best place to get good food though is this Vietnamese restaurant on Pat Mell road in Smyrna. The owner will do anything you want to the food and he is really a great guy.

HA! Ga here too......You live maybe an hour from me. I'll try that place...thanks!

HA! Ga here too......You live maybe an hour from me. I'll try that place...thanks!
I don't have any idea what the name is, but it's in the shopping center across Pat Mell from the Riches on South Cobb. I don't live in Symrna, either. I just worked at the Georgia Tech Cobb County Research Facility for a number of years. I just go up there to have lunch with my old colleagues and catch up on the latest gossip.

Gee, so many of you actually cook. All I need in a kitchen is a refrigerator and a microwave.For me, it's a survival thing... I live to eat scrumptious food, but being a research assistant and heading on to grad school, I don't really have the money to eat out often (as least not in the kind of restaurants I like!)... so I had to learn how to cook. :D

Plus, it's a relaxing creative process.

I havent washed dishes in 3 years.....thats the rule. I cook therefore I dont clean.(the dishes) But yeah....I'd rather take a beating than do dishes. ughYeah, I agree.

For me, it's a survival thing... I live to eat scrumptious food, but being a research assistant and heading on to grad school, I don't really have the money to eat out often (as least not in the kind of restaurants I like!)... so I had to learn how to cook. :D

Plus, it's a relaxing creative process.


It is relaxing. Are you a kitchen nazi like me and make everyone get out of the kitchen when youre cooking? *growl*

It is relaxing. Are you a kitchen nazi like me and make everyone get out of the kitchen when youre cooking? *growl*Hmm... it kinda depends. I like a "sous-chef" to help with chopping and the like, and I enjoy chatting with friends while I cook, but I definitely have to be the boss. If someone tries to tell me what to do, he/she is out of there! (Unless, of course, I'm learning someone else's recipe.)

It is relaxing. Are you a kitchen nazi like me and make everyone get out of the kitchen when youre cooking? *growl*

Wow ... I couldn't imagine that. For me, cooking is part of eating. The whole family hangs out in the kitchen when I cook. There's singing and talking and all manner of crazy fun.

Ethnic thing, maybe. *shrug*

Wow ... I couldn't imagine that. For me, cooking is part of eating. The whole family hangs out in the kitchen when I cook. There's singing and talking and all manner of crazy fun.

Ethnic thing, maybe. *shrug*

Not here....my 6 year old puts little plastic dinosaurs in the pot of whatever is cooking and I spend more time running blocker and being safety coordinator than actually cooking. Now I do let her help me with things like mixing the cake batter, frosting the cakes, I let her make salads....but she has no fear and I have to keep her away if I have a serious dish going that has all the cook tops going.

Do you use it? What kind?

Tabasco and Pico.

I use whatever is cheapest at the store. But none of that mild or medium crap. It has to be the HOT stuff. That's why it's called HOT sauce and not mild sauce. "Mild Hot Sauce" is an oxymoron.

I was once given a fresh habanero pepper and I swear it tasted like a cherry tomato. Maybe it really was a cherry tomato...or an unripened habanero pepper, I don't know, because i once ate a fresh jalapeno, seeds and all, and it nearly burnt a hole in my mouth.

Only a few things have ever been "too spicy" for me. My aunt and uncle from Texas once sent me a box of hot salsas, knowing my affinity for spicy food, and I tried one of them with a tortilla chip, and I damn near had to call the fire department. That plus the buffalo wings served at a local wing chain (anyone else have Buffalo Wild Wings in their area?) were once too hot for me. They call them the Blazin' Wings for a reason; these things actually have a warning not to touch your face after handling them, or else it's like getting maced.

Wow ... I couldn't imagine that. For me, cooking is part of eating. The whole family hangs out in the kitchen when I cook. There's singing and talking and all manner of crazy fun.

Ethnic thing, maybe. *shrug*

For six years I cooked all the meals except sunday dinner for my parents and siblings. Being the oldest sucks. Since then I've had a pathological hatred of kitchens. :gundge:

For six years I cooked all the meals except sunday dinner for my parents and siblings. Being the oldest sucks. Since then I've had a pathological hatred of kitchens. :gundge:

Geeze ... that's unfortunate. Come hang out with my family for a few days ... you'll discover a great love for the kitchen. :D

Hot sauce is good, especially habanero sauce.

I was once given a fresh habanero pepper and I swear it tasted like a cherry tomato. Maybe it really was a cherry tomato...or an unripened habanero pepper, I don't know, because i once ate a fresh jalapeno, seeds and all, and it nearly burnt a hole in my mouth.

Only a few things have ever been "too spicy" for me. My aunt and uncle from Texas once sent me a box of hot salsas, knowing my affinity for spicy food, and I tried one of them with a tortilla chip, and I damn near had to call the fire department. That plus the buffalo wings served at a local wing chain (anyone else have Buffalo Wild Wings in their area?) were once too hot for me. They call them the Blazin' Wings for a reason; these things actually have a warning not to touch your face after handling them, or else it's like getting maced.
I have news for you, that wasn't a habanero. There are some other peppers that have a similar shape but aren't spicy.

Habaneros are, I believe, the spiciest peppers on the planet.

My dad, for instance, uses them in his Jamaican Jerk sauce... which has been known to melt the inside of tupperware containers, and remove enamels.

But the hottest stuff of all is capsaicin. When you look at something like Insanity Sauce, you think it's gotta be really wussy because the ingredients go something like: "Tomato paste, corn syrup, spices, pepper extract." And yet, one drop will ruin a dozen eggs.

Anyway, I used to be about raw heat. Now I'm more about the depth of flavor. So I vote green Tabasco and Frank's Chile and Lime Red Hot.

Anyway, I used to be about raw heat. Now I'm more about the depth of flavor. So I vote green Tabasco and Frank's Chile and Lime Red Hot.
I agree, raw heat isn't where it's at. I personally like it to have a bit of a smoky flavor, and there was a really good habanero sauce my dad sent me from Mexico that was like that. Too bad I'm out...

Theres no good sauce apart from tomato sauce

Trust me on this, when people come from india, they try to cater to the american taste. Go to the state of Andra Pradesh is India, then you will know what spice is.
Dude, you claim that India has hotter peppers than Habanero, which is proven to be the hottest pepper in the world. Then you can't even name the crazy Indian pepper. I don't think you are a true pepper head. You either haven't ever tasted Habanero, or you are lying.

I agree, raw heat isn't where it's at. I personally like it to have a bit of a smoky flavor, and there was a really good habanero sauce my dad sent me from Mexico that was like that. Too bad I'm out...

I once read a passage of MFK Fisher's in which she called spicy food a "phase" that some people (particularly men) go through in their youth.

At first, I said, "oh, yeah? I bet I can eat hotter stuff than she ever did!" And then I realized that this was exactly the sort of meatheadery she was talking about. A true Joycean epiphany.

Dude, you claim that India has hotter peppers than Habanero, which is proven to be the hottest pepper in the world. Then you can't even name the crazy Indian pepper. I don't think you are a true pepper head. You either haven't ever tasted Habanero, or you are lying.

i thought jalapinos were hottest, maybe not...

i thought jalapinos were hottest, maybe not...

Jalapenos are one tiny step above the bananna pepper. Which is just about as spicy as a bread-and-butter pickle.

That may be the case where you are. In West Yorkshire in the UK, you order, you eat some popadoms, some shami kebabs, chat some, wait a couple of hours and your food arrives. No frozen crap, freshly prepared and made a hot as you want it to be. It just takes time.

Sorry, i got bored about this point so if this has been mentioned before then, my apologies. I'm from West Yorks. and i've been to Asia. Trust me, our curry is nothing in comparison.
As for the comparison between Indian and extreme American meanls, i can't say. If i were to take a sweeping guess i'd say that Indian food maintains a higher level of spiciness on average, but both cultures can probably produce similar extremes.

I have news for you, that wasn't a habanero. There are some other peppers that have a similar shape but aren't spicy.

Habaneros are, I believe, the spiciest peppers on the planet.

My dad, for instance, uses them in his Jamaican Jerk sauce... which has been known to melt the inside of tupperware containers, and remove enamels.

I am well aware something wasn't right about that pepper...but I never had any idea what. I wonder what kind of pepper it actually was if it wasn't a habanero...considering I have had habanero sauce added to things and it definitely raises the spiciness of it.

I love the Habanero sauces. I've had some wicked homemade ones.

My "Real Texas Yankee Killer" chili, when done properly, has a wonderful mix of different chilis: fresh, dried, and smoked, and different flavors. Unfortunately it's hard as hell to get good fresh ones here, and neigh impossible to get any smoked ones locally. :(


Im from india, you fcuking come to india and see whats hot. Pssuys..
Dude, we have habanero peppers here. We don't need to go to India, we've got the hottest peppers in the world in North America.

Unfortunately, the Naga Jolokia (capsicum frutescens) (http://www.chez-williams.com/Hot%20Sauce/chemistry_and_scoville_units.htm), an Indian variety was discovered in the last few years that surpasses the Red Savina Habanero (855,000 to 55,770 Scovilles). :eek:

However, the Americas will always have a claim on it. Thank you Columbus!

My "Real Texas Yankee Killer" chili, when done properly, has a wonderful mix of different chilis: fresh, dried, and smoked, and different flavors. Unfortunately it's hard as hell to get good fresh ones here, and neigh impossible to get any smoked ones locally. :(
That is the best name for chili ever.

I love the Habanero sauces. I've had some wicked homemade ones.

My "Real Texas Yankee Killer" chili, when done properly, has a wonderful mix of different chilis: fresh, dried, and smoked, and different flavors. Unfortunately it's hard as hell to get good fresh ones here, and neigh impossible to get any smoked ones locally. :(

Get a little chief and smoke 'em yourself. I'm sure you can find plenty of other uses for the smoker when you aren't doing peppers.

That is the best name for chili ever.

:D

And the story behind it is good too. Long story short: My friend from New York brought up the subject of chili a few years back. He insisted that his black bean chili was as good as anything that came out of Texas. I laughed. He got pissed and challenged me to a "chili throwdown, new york style".... I told him if I ever got the real mix of peppers, he was on. It all came together about 1 1/2 years ago when my Aussie friend returned with a bunch of fresh Thai chilis, an American friend gave me a bunch of fresh and dried habaneros, jalapenos, and scoth bonnets, and my mom sent a care package including mixed southwestern dried and smoked chilis (especially habaneros, anchos, and chipotles) - all in the same week. I called up Jeff and picked up his challenge. That Sunday we had the cook off. :) His comment "you like to have killed me with that!!!" gave me the name.

Get a little chief and smoke 'em yourself. I'm sure you can find plenty of other uses for the smoker when you aren't doing peppers.

Thanks. I wouldn't mind it, but my current living situation says no. Long complicated story I won't go into here. ;)
Maybe in a bit. (Of course, then I'd have to get the seed and space to grow some fresh ones...)

I love the Habanero sauces. I've had some wicked homemade ones.

My "Real Texas Yankee Killer" chili, when done properly, has a wonderful mix of different chilis: fresh, dried, and smoked, and different flavors. Unfortunately it's hard as hell to get good fresh ones here, and neigh impossible to get any smoked ones locally.

Smoked chilis? Sounds interesting. What do you smoke them with? Whatever wood you want to flavor them with?

:D

And the story behind it is good too. Long story short: My friend from New York brought up the subject of chili a few years back. He insisted that his black bean chili was as good as anything that came out of Texas. I laughed. He got pissed and challenged me to a "chili throwdown, new york style".... I told him if I ever got the real mix of peppers, he was on. It all came together about 1 1/2 years ago when my Aussie friend returned with a bunch of fresh Thai chilis, an American friend gave me a bunch of fresh and dried habaneros, jalapenos, and scoth bonnets, and my mom sent a care package including mixed southwestern dried and smoked chilis (especially habaneros, anchos, and chipotles) - all in the same week. I called up Jeff and picked up his challenge. That Sunday we had the cook off. :) His comment "you like to have killed me with that!!!" gave me the name.
That gets the Neo-Anarchists Awesome Cooking Story Seal of Approval.

It's only been awarded...
Umm...
Never.

No, I didn't just think up the award on the spot, whatever would give you that idea?
:D

Thanks. I wouldn't mind it, but my current living situation says no. Long complicated story I won't go into here. ;)
Maybe in a bit. (Of course, then I'd have to get the seed and space to grow some fresh ones...)
You are on an exchange program, right? Is it the Maple program?

Smoked chilis? Sounds interesting. What do you smoke them with?
A pipe?

A pipe?
Now, you're starting to make me think about curing them. Tequila cured habeneros...Hmm. That's a little different than soaking them in vinegar and pouring it on greens.

Smoked chilis? Sounds interesting. What do you smoke them with? Whatever wood you want to flavor them with?

All you ever wanted to know about smoked chiles: http://www.fiery-foods.com/dave/profile_chipotles.html

Recommended woods are from fruit trees or other hardwoods such as hickory, oak, and pecan. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Although mesquite is a smoke source in Mexico, we prefer the less greasy hardwoods. Mesquite charcoal (not briquets) is acceptable, and hardwood chips, especially when soaked, can be placed on top to create even more smoke. It is possible, however that the resinous mesquite smoke (from the wood, not charcoal) contributes to the tan-brown coloration of the típico variety of chipotle.

Now, you're starting to make me think about curing them. Tequila cured habeneros...Hmm. That's a little different than soaking them in vinegar and pouring it on greens.
What?
How'd I make you think about curing them?
I was making a lame stab at humour.

You are on an exchange program, right? Is it the Maple program?

Nope. I've been here way, way too long for an exchange program! :) (I"ll probably throw a 14 year party the end of March...)

What?
How'd I make you think about curing them?
Well, you smoke tobacco and it's cured. Sometimes in rum. But tequila seemed more natural for chilis.

I was making a lame stab at humour.

I saw that. I just didn't want to embarrass you by pointing out that it wasn't funny:).

I love the Habanero sauces. I've had some wicked homemade ones.

My "Real Texas Yankee Killer" chili, when done properly, has a wonderful mix of different chilis: fresh, dried, and smoked, and different flavors. Unfortunately it's hard as hell to get good fresh ones here, and neigh impossible to get any smoked ones locally. :(



Unfortunately, the Naga Jolokia (capsicum frutescens) (http://www.chez-williams.com/Hot%20Sauce/chemistry_and_scoville_units.htm), an Indian variety was discovered in the last few years that surpasses the Red Savina Habanero (855,000 to 55,770 Scovilles). :eek:

However, the Americas will always have a claim on it. Thank you Columbus!
Naga Jolokia's heat is disputed. See the following site. Especially the account at the end by a guy who tried the pepper. www.fiery-foods.com/dave/assam_chile2.asp

Well, you smoke tobacco and it's cured. Sometimes in rum. But tequila seemed more natural for chilis.
Ah. I didn't know that.
I saw that. I just didn't want to embarrass you by pointing out that it wasn't funny:).
Don't worry, roughly 80% of my jokes aren't funny, and most of the rest I forget in the middle.
:p

Nope. I've been here way, way too long for an exchange program! :) (I"ll probably throw a 14 year party the end of March...)
I was in Iwakuni for a year, then another year. I made it to Atsugi for a New Year's Eve one time and went sight seeing around Tokyo then. I never did see too much of Osaka, except when we flew up and back to the Army base outside of Tokyo. Camp Zama, I think the name was.

Enjoy yourself.

A pipe?

Yep.
http://personal.inet.fi/koti/antti.kalliokoski/tobacco.htm
Often but not always the English blends also contain a very strong, peppery tobacco called Perique. It is only grown in certain restricted areas of Louisiana. Actually Perique is not a a special species of Nicotiana like Burley or Virginia but an old method of fermentation. The process is very arduous. Tobacco is put many times under a high pressure that makes it ferment in its own juices. Gradually and arduously out of this comes a very special tasting, strong and spicy tobacco, added carefully in some blends. Perique gives the typical flavour and bite to many of those mixtures, called English. It might be added that the well-known Tabasco also comes from Louisiana. In fact, there indeed exists certain similarity with Perique and Tabasco.

I am having trouble finding it, but I understand there is also chile flavored pipe tobacco for hookas.

Naga Jolokia's heat is disputed. See the following site. Especially the account at the end by a guy who tried the pepper. www.fiery-foods.com/dave/assam_chile2.asp

Cool. I was aware that there was some contention about it, but hadn't been able to find much on it. Thanks.