REAL STEAM VENTING: Calling all chile-heads

[Tomorrow]

This is not the newest of information, but I've just discovered that the Red Savina habanero chile has been crushed (so to speak) in the heat catagory by a rare Indian chile, named bhut jolokia. The words sound something like "butt-jolly" in Hindu, which would make sense, lol. But this is the real deal.

Chile heat is measured in Scoville units. As an example, Tabasco sauce ranges in hotness from ~2500 to 5000 Scoville units. A jalapeno chile can get upwards of 8000 Scoville units. The previous OC defense pepper spray champ was the Red Savina at a bit over 500,000 Scoville units. This new, rare thing is very hard to grow, and has been slow to get to the west and truly scientific testing. In 2006, the esteemed University of New Mexico's Chile Pepper Institute reported this pepper that's called the "ghost pepper" measured a capsicum volume that expressed out to over 1 MILLION Scoville units. HOLY SMOKE! () As much as I love peppers, I think I'd rather drink battery acid.

Here's a link to some information ---> http://www.fiery-foods.com/dave/sagajolokia.asp

 

[avaserfi]

These high heat peppers are pretty interesting and never ment for normal consumption. What they allow the industry to do is save money by growing them and using less of them, as they get hotter, to make food spicier. I bet I could make some great chili with it though .

I think I read about this chile a while ago, but its nice to see other foodies on the board!

 

[Sheep]

I never understood why people eat food so hot it is could be used a torture...

SheepStar

 

[Johnd]

These high heat peppers are pretty interesting and never ment for normal consumption. What they allow the industry to do is save money by growing them and using less of them, as they get hotter, to make food spicier. I bet I could make some great chili with it though .

I think I read about this chile a while ago, but its nice to see other foodies on the board!

Yes. And to boil them down repeatedly so as to create a sauce for "industrial" use only. An acquaintance of mine once brought a bottle of that industrial sauce over to my kitchen, and insisted that I try it. The label was plainly marked with "Danger" and "Warning" labels. It plainly stated that a few drops would suffice for two gallons of hot chili.

But no, against my better advice, he had to put some on his taco, and it wasn't long before he was on the floor holding his stomach. He asked if I had any Pepto Bismol...I urgently looked and replied "Nnnnnope." Then he asked for milk...I urgently looked for that, but sadly, again "Nnnnnope." I was truly concerned for his health and safety, so I asked if I could take him to the hospital. He just layed there holding his stomach. I just had to ask "Where is it now?" Curiosity had the better of me. That is how we spent the next hour and a half...him laying on the floor holding his stomach with me standing over him asking "Where is it now?"

Needless to say, for those bravehearts foolhardy enough to try Tomorrow's pepper, you would be well-advised to keep plenty of Pepto and milk on hand.

 

[avaserfi]

I love spicy food much of which people would consider torture you have to realize that people don't taste things equally, there is even a genetic aspect to certain flavors (read up on El Bulli if interested).

Like I said earlier though, peppers like this are not for normal consumption their discovery only benefits companies who make spicy food and want to cheapen their production methods.

 

[majorloser]

Red Savina Habaneros are naturally 357,000 Scoville units. They have been genetically enhanced to give numbers close to 500K. The Indian pepper has been around for years. It's biggest claim to fame was that the high level of heat is natural, not genetically enhanced. They always said they can be found growing wild along the side of the road.

Just to give you non-heat monsters an idea how hot we're talking, commercial defense pepper sprays are 2,000,000 Scoville units. Military/Police pepper sprays are 4,000,000 Scoville units.

Here's my favorite place to shop for sauces:
http://www.sweatnspice.com/Hottest-Hot-Sauces.php

You can Blair's stuff direct:
http://extremefood.com/index.php

The most I can handle and own is Magma. It's 1,000,000 Scoville units and will ream your guts out. For everyday use I like "Dave's Insanity Sauce", "Blairs Mega Death Sauce" and "Mad Dog 357 Collectors Edition". (in order from hot to freakin' hot)

 

[Tomorrow]

I love spicy food much of which people would consider torture you have to realize that people don't taste things equally, there is even a genetic aspect to certain flavors (read up on El Bulli if interested).

Like I said earlier though, peppers like this are not for normal consumption their discovery only benefits companies who make spicy food and want to cheapen their production methods.

Yeah, this goes WAY beyond the old college days of having a few beers with the boys and getting into a macho "who can eat more jalapenos" contest. (Been stupidly there. Done stupidly that. )

But I'm like you, avaserfi. I love spicy and hot foods. Growing up in the southwest contributed to that, I think. But radiation treatment on the mouth, neck, and throat has sort of curtailed my enjoyment.

 

[Tomorrow]

Red Savina Habaneros are naturally 357,000 Scoville units. They have been genetically enhanced to give numbers close to 500K. The Indian pepper has been around for years. It's biggest claim to fame was that the high level of heat is natural, not genetically enhanced. They always said they can be found growing wild along the side of the road.

Just to give you non-heat monsters an idea how hot we're talking, commercial defense pepper sprays are 2,000,000 Scoville units. Military/Police pepper sprays are 4,000,000 Scoville units.

Here's my favorite place to shop for sauces:
http://www.sweatnspice.com/Hottest-Hot-Sauces.php

You can Blair's stuff direct:
http://extremefood.com/index.php

The most I can handle and own is Magma. It's 1,000,000 Scoville units and will ream your guts out. For everyday use I like "Dave's Insanity Sauce", "Blairs Mega Death Sauce" and "Mad Dog 357 Collectors Edition". (in order from hot to freakin' hot)

You da man!! That just takes iron guts, Majorloser. Damn.

 

[majorloser]

Yes. And to boil them down repeatedly so as to create a sauce for "industrial" use only. An acquaintance of mine once brought a bottle of that industrial sauce over to my kitchen, and insisted that I try it. The label was plainly marked with "Danger" and "Warning" labels. It plainly stated that a few drops would suffice for two gallons of hot chili.

But no, against my better advice, he had to put some on his taco, and it wasn't long before he was on the floor holding his stomach. He asked if I had any Pepto Bismol...I urgently looked and replied "Nnnnnope." Then he asked for milk...I urgently looked for that, but sadly, again "Nnnnnope." I was truly concerned for his health and safety, so I asked if I could take him to the hospital. He just layed there holding his stomach. I just had to ask "Where is it now?" Curiosity had the better of me. That is how we spent the next hour and a half...him laying on the floor holding his stomach with me standing over him asking "Where is it now?"

Needless to say, for those bravehearts foolhardy enough to try Tomorrow's pepper, you would be well-advised to keep plenty of Pepto and milk on hand.

Ah, the real problem with pepper sauces.

Capsaicin, the stuff that makes peppers hot, is not water soluble but oil soluble. Drinking anything with water will just spread the capsaicin through out the mouth and throat. Milk helps due to the amount of milk fats helping to disolve the capsaicin. The best thing to do if your burning up is to gargle with alcohols, like vodka and spit it out. Only a solvent will remove the burn.

The good thing is after YEARS of exposure you get used to the heat. I don't even try to offer samples to people. I'd probably get sued.

 

[Tomorrow]

Yes. And to boil them down repeatedly so as to create a sauce for "industrial" use only. An acquaintance of mine once brought a bottle of that industrial sauce over to my kitchen, and insisted that I try it. The label was plainly marked with "Danger" and "Warning" labels. It plainly stated that a few drops would suffice for two gallons of hot chili.

But no, against my better advice, he had to put some on his taco, and it wasn't long before he was on the floor holding his stomach. He asked if I had any Pepto Bismol...I urgently looked and replied "Nnnnnope." Then he asked for milk...I urgently looked for that, but sadly, again "Nnnnnope." I was truly concerned for his health and safety, so I asked if I could take him to the hospital. He just layed there holding his stomach. I just had to ask "Where is it now?" Curiosity had the better of me. That is how we spent the next hour and a half...him laying on the floor holding his stomach with me standing over him asking "Where is it now?"

Needless to say, for those bravehearts foolhardy enough to try Tomorrow's pepper, you would be well-advised to keep plenty of Pepto and milk on hand.

Now that's funny.

I have a similar story. My PCP doc is from India. He fancies himself a major league chef, and we've traded meals many times. A few years ago, I gave him some habanero powder to take home and try out. He was unfamiliar with the pepper. I gave him explicit instructions and warnings about it being particularly HOT. I even wrote it on the bag I put it (carefully) in.

So, the next weekend I get a call from him in great distress. The first thing he says, before "Hello, this is...", is "I wouldn't DO THAT to my worst enemy!" I start chuckling cuz I know why he said it. I asked him what the matter was. He tells me that he figured that a dumb Americano has no idea what HOT is, and afterall, India invented chiles and HOT. So he (a vegetarian) sprinkled it liberally on his fried potatoes on Saturday morning. He tasted one bite and thought...."That can't be right. It's not so bad. (It takes a few seconds to 'liberate' the pain sensors.) He takes another, bigger bite...and falls down in pain. He knew about quelling the fire, so he scurried into his kitchen and drank a glass of milk. Then he said "Phooey" (or some Hindu equivalent) and drank the entire carton. That didn't do it. He was getting dizzy...afraid he was going to pass out. His mouth, asophagus, and stomach were aflame! He fell down. He actually thought he was gonna die! He ate all the yogurt in the house. He drank gallons of water. And about 2 hours later....his a$$ turned into a welding torch. He finally after about 4 hours began to feel normal, though his tongue felt like it was wire-brushed for days after.

Well...I was laughing myself silly over this ethnic-cockiness-turned-torture story. I just happened to have purchased a PDR (Physicians' Desk Reference) that week and still had the big box it comes in. So I went to the local hardware store and bought a fire extinguisher and mailed it to him in the PDR box with a note...."Welcome to American".

 

[avaserfi]

Thanks for the great resources Major. The hottest thing I have found around here is along the lines of Chaluila which tastes good and all but doesn't have that kick I have been looking for.

Off to order some good hot sauces .

 

[stratman]

Now that's funny.

I have a similar story. My PCP doc is from India. He fancies himself a major league chef, and we've traded meals many times. A few years ago, I gave him some habanero powder to take home and try out. He was unfamiliar with the pepper. I gave him explicit instructions and warnings about it being particularly HOT. I even wrote it on the bag I put it (carefully) in.

So, the next weekend I get a call from him in great distress. The first thing he says, before "Hello, this is...", is "I wouldn't DO THAT to my worst enemy!" I start chuckling cuz I know why he said it. I asked him what the matter was. He tells me that he figured that a dumb Americano has no idea what HOT is, and afterall, India invented chiles and HOT. So he (a vegetarian) sprinkled it liberally on his fried potatoes on Saturday morning. He tasted one bite and thought...."That can't be right. It's not so bad. (It takes a few seconds to 'liberate' the pain sensors.) He takes another, bigger bite...and falls down in pain. He knew about quelling the fire, so he scurried into his kitchen and drank a glass of milk. Then he said "Phooey" (or some Hindu equivalent) and drank the entire carton. That didn't do it. He was getting dizzy...afraid he was going to pass out. His mouth, asophagus, and stomach were aflame! He fell down. He actually thought he was gonna die! He ate all the yogurt in the house. He drank gallons of water. And about 2 hours later....his a$$ turned into a welding torch. He finally after about 4 hours began to feel normal, though his tongue felt like it was wire-brushed for days after.

Well...I was laughing myself silly over this ethnic-cockiness-turned-torture story. I just happened to have purchased a PDR (Physicians' Desk Reference) that week and still had the big box it comes in. So I went to the local hardware store and bought a fire extinguisher and mailed it to him in the PDR box with a note...."Welcome to American".

Damn this is funny!

 

[stratman]

To me a bowl of red, so hot....your a$$ will turn into a plasma cutter. Followed by a six pack of really cold Guinness. Then a cuban coffee.

 

[Johnd]

The best thing to do if your burning up is to gargle with alcohols, like vodka and spit it out. Only a solvent will remove the burn.

Really? I've always got a somewhat diverse assortment on hand. I'll have to rememeber that one. Thanks. Too bad I was uninformed for my liitle buddy.