After Death Sauce is what I use. Very good heat without masking the flavor of the food itself.
http://extremefood.com/shop/product.php?productid=1
Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
Are they called “Home Town Buffet” in some parts of the country. Googled it and that’s what I’m coming up with. I live in California.
that gets my vote too . i don’t care for the garlic version . i add it to my faux bloody mary mix that i mix myself. about ready to give a local bar a sample makes a bloody mary taste so good
The active chemical principle, the 'hot' chemical (it isn't hot in any way, but it reacts with calcium ions present on your tongue, in your cheeks and your esophagus to produce a sensation of 'heat') is called oleoresin capsicum. This is an interesting chemical for a number of reasons, but the reason that applies here is that it is a first cousin, speaking chemically, of the B-vitamin complex.
Now, what do ALL the B-vitamins have in common? Anyone, anyone, Bueller...?
They are all soluble in fat, as is the oleoresin capsicum found in habaneros, Jamaican golds, Peruvian camachacas, even bhut jolokis (the infamous 'ghost' pepper of India, the world's hottest).
Therefore, next time you make such a wager, don't rely on your machismo, win the bet handily, and don't inflict ANY suffering on yourself. Here's one way:
If you're allowed a beverage of choice (in the wager), choose buttermilk. Whole milk works, but buttermilk is the gold standard. Eat the habanero by biting it once or twice, then add a mouthful of buttermilk, swish it around well in your mouth, and swallow...ideally in one gulp. You should feel only a minor tang, not anything painful AT ALL. Of course, if you want to stack the deck against the chump you're betting, drink (SLOWLY) a full glass of buttermilk before beginning to eat the peppers, swishing around in your mouth, and allow it to trickle down your throat. Then, a sip of buttermilk with each pepper you eat. Voila. You will fear no pepper on earth by doing so.
Please note that water and beer (active principle, ethanol, of course) are NOT solvents of oleoresin capsicum except to a small degree. Washing down a hot pepper with a beer probably has the net effect of spreading the oleoresin capsicum all through your upper GI tract. Not a good idea.
Alternately, w/o a beverage, you can STILL beat the chump. Simply stick a pat of butter in one cheek (both, if you're going to eat more than one pepper. Make sure the butter gets well mixed into the pepper as you chew, and you're good to go: no pain, but monetary gain.
Best of the Season to you, and FReegards!
Lose your bag of question marks?
It was at least 3 orders of magnitude worse, almost to the point of my gagging, until my sense of smell shut down. After which, it wasn't too bad at all. Couldn't smell anything remotely 'fishy' for a month w/o thinking about puking, but what the hell. The effects passed by, somewhat later than sooner (shrug).
And I still love nuoc mam...to cook with.
;^)
Sriracha goes well on sashimi!
China rules ~ no dairy or dairy byproducts ~ straight up ~
China rules ~ no dairy or dairy byproducts ~ straight up ~
No I have not seen it yet. Sounds great. I discovered Yucateco Sauce on a trip to Yucatan in 1986. All the eateries had bottles on the tables. Great on roasted pork too.
Balanced hot. Did you study anything about wasabi? I quit ordering restaurant dishes with wasabi because there was so little taste of wasabi in them. I realize the stuff is expensive but why bother to put it in a dish if you have to hunt for the flavor.
I grow my own now. Takes two years or more to get a decent root so I have another year to go. I buy the powdered wasabi but they are all cut with mustard or horseradish.
/johnny
Yes. It was in my research. You can get pure powdered wasabi, but, as you say, it is expensive.
Never tried planting it. I may have to try that.
/johnny
As a child in DeKalb County (Georgia) schools in the early sixties, Safety Patrol kids were rewarded with a train excursion to Washington DC and New York City.
In NY they took us to Chinatown for lunch. Now I had never eaten Chinese in my life so I ordered a hamburger. Saw the mustard sitting on the table so I just did what I normally do....slathered it on.
One bite and the shock and surprise made my eyes get as big as saucers and I wanted to flee and drink up the East River.
Does the Sriracha replace an ingredient like chili powder or is it more of an additive?
However, other conditions aside, oleoresin capsicum and its correlate chemical found in the other major branch of the pepper family, capsaicin, are indeed fat-soluble (easily demonstrated on your kitchen counter, btw) and I stand 100% behind the commentary about ways of eating even the hottest peppers w/o pain or discomfort.
Feel free to conduct experiments on water-solubility vs. fat-solubility regarding either oleoresin capsicum or capsaicin (ever wondered why capsaicin, packaged as a dietary supplement, is ALWAYS coated?). I believe you'll arrive at the correct conclusion after about 2-3 tries, no more.
On whatever day you would like to have such a contest, I believe I'll be in Philadelphia. If you happen to be in Philadelphia that day, I'm quite certain I'll be in Cucamonga.
Best of the Season to you!
;^)
>>...couldn't resist...<<
;^)
After Death Sauce is what I use. Very good heat without masking the flavor of the food itself.
http://extremefood.com/shop/product.php?productid=1
The number of volunteers dropped quickly after some tests.
/johnny
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