01 May 09
1 edit
Originally posted by Phlabibit11? is that all? the top of the range is about 16 MILLION lol
My Scovill Scale goes up to ELEVEN.
http://en.wikipedia.org/wiki/Scoville_scale
I have tried the scotch bonnets a few times (up to 350,000 scolville units - not really an enjoyable experience) but i have never tried anything stronger.
in fact I had a bottle of scotch bonnet sauce - it hardly even got opened let alone used - not something to be pouring on your chips lol
01 May 09
Originally posted by MCA11 on my scale is THE MAX!~ Why bother with 16 million?
11? is that all? the top of the range is about 16 MILLION lol
http://en.wikipedia.org/wiki/Scoville_scale
I have tried the scotch bonnets a few times (up to 350,000 scolville units - not really an enjoyable experience) but i have never tried anything stronger.
in fact I had a bottle of scotch bonnet sauce - it hardly even got opened let alone used - not something to be pouring on your chips lol
I had a Habanero hot sauce, it was pulp and neon orange. One drop would be enough to put some tank into a whole bowl of chili.
When I first got it, I put about 5 drops on a burger. A ton of Mayo couldn't salvage the burger.
P-
01 May 09
1 edit
Originally posted by Phlabibitsauces are generally diluted unless they're specifically manufactured to be uselessly hot by adding pure capsaisin ('the source' & al) making them ridiculously 'hotter' than any fruit. habaneros are generally the hottest varieties you get from store, but not all of them are equally hot (nor tasty). it all depends, as usual...
11 on my scale is THE MAX!~ Why bother with 16 million?
I had a Habanero hot sauce, it was pulp and neon orange. One drop would be enough to put some tank into a whole bowl of chili.
When I first got it, I put about 5 drops on a burger. A ton of Mayo couldn't salvage the burger.
P-
the fortified sauces also tend to numb your mouth so you might not even taste the 'hotness' really. it's all pretty ridiculous in my opinion, the most tasty varieties are not that hot really. (there's even a very mild habanero, specifically bred to maximize taste and minimize heat, so that you can use loads of it. and most habaneros taste like crap anyway.)
the hottest fruit right now has been naga morich I think. but it doesn't mean all of them were that hot. the record has been measured from one fruit, and the hotness always varies quite a lot. it's like taking robert wadlow as an example of 'normal' human.
01 May 09
3 edits
Of course extreme heat is an interesting adventure now and then. On a practical/maximum usefulness note I must defer to my son. Eric's truly
an afficionado of all manner of exquisite pepper based sauces, often buying them on his travels for his own kitchen and as gifts for family and
friends. Several years ago, this unpretentious down to earth guy convinced me "Frank's Red Hot Original" (Cayenne Pepper Sauce, Since 1920)
delivered maximum enhanced flavor for routine daily use. 'Secret ingredient of Original Buffalo Wings', per the label. About $3 for a 12 oz bottle.
Edit: Just noticed Wormwood's post. His critique and rationale echo my son's point of view... especially the distinction between heat vs flavor.
01 May 09
Originally posted by Grampy BobbyFrank's EXTRA HOT® is how I roll, the bottle is about 8 or 10oz? Big one.
Of course extreme heat is an interesting adventure now and then. On a practical/maximum usefulness note I must defer to my son. Eric's truly
an afficionado of all manner of exquisite pepper based sauces, often buying them on his travels for his own kitchen and as gifts for family and
friends. Several years ago, this unpretentious down to earth ...[text shortened]... nale echoes my son's point of view... especially the distinction between heat vs flavor.
Frank's® is great for cooking with, while Tabasco® is good on finished foods... so my father was told by a chef who recommended a good kitchen knife for reasonable money.
Another great product I found was Bookbinder's Habanero Mustard. Great on burgers, and I mix it half and half with BBQ sauce for grilled chicken.
P-