Hot Sauce, Louisiana, ghost peppers, Naga viper, and Trinidad Moruga Scorpion

[DaytonBuck]

Why is every American sauce somehow associated with Louisiana?

 

[stowfan]

I'm guessing, the peppers (Tabasco and others) used to make what we think of as hot sauce were originally first imported and grown in Louisiana.

 

[MaliBuckeye]

Loading the sauce on is the only way to gag down dishes made of gator and nutria?

This is the area that gave us "blackened" food- up north, we call it "burnt".

 

[Poe McKnoe]

Why is every American sauce somehow associated with Louisiana?

Have you ever tried to eat a crayfish without seasoning?

 

[OCBuckWife]

There is a tiny little state in the US that has it's own reputation for hot sauce. You might have seen it on a map once. I know it's hard to find but it is called TEXAS.

 

[Buckeye Maniac]

There is a tiny little state in the US that has it's own reputation for hot sauce. You might have seen it on a map once. I know it's hard to find but it is called TEXAS.

Never heard of it. I think you're lying.

 

[utgrad73]

Loading the sauce on is the only way to gag down dishes made of gator and nutria?

This is the area that gave us "blackened" food- up north, we call it "burnt".

I dare anyone to try this sauce, one pencil eraser size dab is enough to cook the gator while it goes down.

http://carolinasauce.stores.yahoo.net/2f0001-1062204841.html

 

[Apache]

I guess I am a sissy but I am a firm believer that food should NOT hurt you.

I like spicy but not crazy hot. Habanero and the like are too crazy for me. I like the smoked pepper flavor and medium heat best.

No flamethrower here.

 

[MililaniBuckeye]

I dare anyone to try this sauce, one pencil eraser size dab is enough to cook the gator while it goes down.

http://carolinasauce.stores.yahoo.net/2f0001-1062204841.html

I've had that...ain't shit. Original Juan's Da Bomb is so hot that you're not supposed to use it straight, but rather as an additive to spice up foods. Rated at 1.5 million Scoville Units (one tenth of pure capsaicin). I tried it straight up once and was in agony for about a half hour...

 

[MaliBuckeye]

In the video below, Rob Stone takes a shot at hot pepper

[ame="http://www.youtube.com/watch?v=MvK2Y1hv9mY"]NMSU Peppers[/ame]

What they don't show is Spielman eating one and continuing to do commentary on the game...

 

[Saw31]

I've had that...ain't shit. Original Juan's Da Bomb is so hot that you're not supposed to use it straight, but rather as an additive to spice up foods. Rated at 1.5 million Scoville Units (one tenth of pure capsaicin). I tried it straight up once and was in agony for about a half hour...

I've dipped a toothpick in that stuff, just a small dab on the end. That stuff is dangerous!! I have a buddy that orders that stuff online because he is crazy about hot stuff...

 

[Gatorubet]

Capsicum frutescens, variety "Tabasco" is not anywhere as near as hot as some of the Caribbean red habaneros.

Tabasco peppers are like 30-50K Scoville Units. Some of the red Caribbean habaneros - like the Scotch Bonnets - are rated 100-350K S.U. There were basically habaneros that were cultivated by man for hotness (the hottest ones selected to be replanted, etc.) until those varieties became the mouth destroyers they are. The various hot jerked chicken dishes that I love so much use some kind of red/Scotch Bonnet type peppers.

There is a Bengali pepper called the naga jolokia that is hotter - like two to three times hotter - than the hottest Caribbean red pepper. And the Caribbean ones kill me. I won't even eat them now. I ate some of the Scotch Bonnets on a dare when I was in Barbados right after college. I wanted to die to end the pain. My God.....I can't even imagine the Bengali one. For instance, the freaking hottest jalapeno is about 8,000 Scoville Units. The naga jolokia is like a million units, several times hotter than the one I ate and then ran around the pool screaming while my buddies laughed at me.

 

[Taosman]

It's easy to get a pepper so hot you lose all taste in your mouth.
But why would you want that? :(
(there is an addiction aspect to hot peppers)

 

[Muck]

I've had that...ain't shit. Original Juan's Da Bomb is so hot that you're not supposed to use it straight, but rather as an additive to spice up foods. Rated at 1.5 million Scoville Units (one tenth of pure capsaicin). I tried it straight up once and was in agony for about a half hour...

Blair's 16 Million Reserve

Pure Capiscum crystals - I'm sure you can figure out what the 16 Million stands for...

The hottest of the boutique sauces I've tried personally is Blair's Jersey Death. The hottest I use on a semi-regular basis is Dave's Private Reserve.

 

[ORD_Buckeye]

There is a tiny little state in the US that has it's own reputation for hot sauce. You might have seen it on a map once. I know it's hard to find but it is called TEXAS.

Only thing that comes from there are steers, beers and...well you get the picture.