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

[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.

 

[Gatorubet]

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.

Dave Private Reserve uses the "Jolokia Ghost Pepper" - the Bengali naga jolokia pepper I was talking about. Damn Muck! I'd have to have a big 'ole Nexium chaser.

 

[MililaniBuckeye]

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.

I just ordered two bottles (2oz each) of the Da Bomb sauce...next time I may just have to try the Blair's and toss a couple crystals in my next batch of chili...

 

[Muck]

Dave Private Reserve uses the "Jolokia Ghost Pepper" - the Bengali naga jolokia pepper I was talking about. Damn Muck! I'd have to have a big 'ole Nexium chaser.

I don't use much of it and I only use it in my hotwing sauce.

I just ordered two bottles (2oz each) of the Da Bomb sauce...next time I may just have to try the Blair's and toss a couple crystals in my next batch of chili...

That would likely end with you in the hospital.

Seriously.

Eating a single crystal could kill you.

 

[MililaniBuckeye]

Eating a single crystal could kill you.

Uh, no...

 

[Gatorubet]

You know how much I dislike agreeing with Muck (:p), but he is right in this Mili.

The stuff is so concentrated that cardiac and respiratory problems can result from exposure without really diluting it. I'd check out the dosage first before "testing" it on yourself or family and friends.

 

[Gatorubet]

I don't use much of it and I only use it in my hotwing sauce.

If you have not used it for wings, the China Rose Garlic is great....slow burn that explodes in an intense fiery mouth, and then suddenly the fire backs off and almost dissipates, getting you ready for the next bite. It is great to use because of that "little, then hot, then not" characteristic.

 

[Taosman]

If you have not used it for wings, the China Rose Garlic is great....slow burn that explodes in an intense fiery mouth, and then suddenly the fire backs off and almost dissipates, getting you ready for the next bite. It is great to use because of that "little, then hot, then not" characteristic.

You had me at "intense fiery mouth". :tongue2:

 

[MililaniBuckeye]

The stuff is so concentrated that cardiac and respiratory problems can result from exposure without really diluting it.

That's "exposure", as in when it's used in pepper spray. You cannot--repeat, cannot--die from ingesting a small crystal of pure capsaicin. If you were to inhale the same amount of capsaicin that's in a Jolokia Ghost Pepper, your breathing would be quite fucked for a bit (that's why they put capsaicin in pepper spray), but if you ingest it, it will not do any physical harm to your insides aside from causing discomfort, especially "upon exit" from the body.

Very strong concentrations can cause inflammation of skin tissue (think of Ben Gay, which has capsaicin in it, times 100), but it won't cause actually injury. I got some residue from the Da Bomb syrup on my hands once and didn't realize it until I took a leak a little later, after which I was suffering the ol' Ben-Gay-in-the-jock-strap discomfort times ten...

 

[stowfan]

You know your in the right place when the sign above the urinal cautions you to wash your hands before attempting to wring some dew off your johnson.

 

[Jimmy Carter]

New hottest pepper!

Yes, the Naga Viper, the latest claimant to the world's-hottest-pepper crown, outdistances its predecessor, the Bhut Jolokia, or "ghost chili," by more than 300,000 points.....

http://news.yahoo.com/s/yblog_thelo...s-hottest-pepper-is-hot-enough-to-strip-paint

 

[FCollinsBuckeye]

[scriptohio]

[/scriptohio]

 

[MaxBuck]

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".

South Lousiana cuisine is the finest in the world. Good hot sauce is one of the two or three necessities of life.

By the way, any discussion of hot food that doesn't include Indian hot pickles is incomplete.

 

[strohs]

Anyone here who is a hot sauce fan and hasnt discovered Cajohns is missing out:
http://www.cajohns.com/

Somewhere in the 1-4 million scoville unit range, and its made right here in Cbus.
Ive got some at home, its fun to stick a toothpick into it and get people to try it, but man its hot.

 

[stowfan]

Let me give you folks a spicy recipe you may enjoy, we'll call it SW Home Fries:

Peel and dice about a dozen potatoes
Chop, a medium onion, 5 or so cloves of garlic, 2 Jalapeno peppers, 1 Chile pepper, and 1 Habanero pepper.

In a small skillet cook over a low heat (sweat) the onion, garlic, and peppers (OGP) in enough oil to fry all the potatoes. The object is to flavor the oil, then strain the oil into a large skillet to cook the potatoes. After the potatoes are almost all the way cooked add back in the strained OGP.

If you don't do it this way, the OGP will burn before the potatoes are cooked. If you want to tone down the dish, remove the seeds from the peppers. If you want to jack it up add more peppers. Serve with sour cream, it's a great dish with a grilled steak.