Sunday Morning Smoke

Status
Not open for further replies.
:eek:mg: :eek:mg: :eek:mg:

Oops, I apologize. That's bad. I know what you mean about getting bad food, and as a matter of fact, about three times this year I've had something, twice from a package of some type, once a dessert dish from a restaurant, go bad once it got in. I hate when :flush: :flush: happens.
 
Knock on wood for luck, But so far as I know I have never made anyone sick with my cooking, , how ever I have made some people sick with my drinking & Burping & farting !! hahahaha Enjoy, Vince
 
Hey Vince, it was great meeting you at the ASW event. I lived through my Saturday and as I said...that which doesn't kill me makes me stronger. Since I also gave up coffee and cigars on Saturday till I felt better, I should be able to toss cars around like they are nothing. :lol:

Bloofington....trust me. I know my limitations about hot spicy food. I like stuff somewhat spicy but not blindingly so. I remember one of your posts about trying different hot peppers and sauces. You are far ahead of me in that category. And I think I will not even think about trying to push ahead on that frontier. (Something about spontaneous human combustion.....) :lol:
 
The Colonel said:
Headed to the fishin' hole, same as every day... Taking a Gurkha Legend, Monte Afrique, and a JR Ultimate Toro. Later, I plan on a Monte 4 (Thanks, Dave).

Your welcome. One of my favorites. Nice and nutty and slightly sweet.
 
Well Cyclist, everything's relative, and I hope you know I was just joshing. I have seen people on The Food Network who can blow me away as though I didn't even know spice. As I've put it in the past, I may be running in the Olympics final, but I ain't gonna be on the podium. We always see that guy in the 100 meters, who in real life has blazing speed, like close to the fastest in the NFL caliber, but finishes eighth, four or five steps behind the winners, as though he were standing still. Hey, he made it to the final, but we knew he didn't have a chance.

I've seen some sick, eye-popping stuff on The Food Network, perhaps the sickest was pulled off by some 55-60 year old, very nice and typically aunt/granny looking white Midwesterner.

The event was a tasting of something called The Source. Stop me if you've heard this before, because I told it here a couple times, maybe on other threads, maybe earlier on this one. The Source is 7.1 million Scovilles, or about 12 times hotter than my hottest sauce, which is Mad Dog 357 Collector's Edition, at 600,000 Scovilles. 600,000 Scovilles is sick, and I can't really put too much of that stuff on my sardines, hard boiled eggs, etc., truly just a couple small drops, and that's it for another month or so. I follow it all with bread and butter, but of course.

So, they're having this competition to taste The Source, and they're dipping the end of a pin into it, and getting just a drop to hang on the end of the pin. Then they stick the pin in their mouth, and suck this tiny drop of The Source into their mouth. Well, one judge was hey, it's really, really hot, but not a huge problem, a few were kind of in between him and the guy who nearly had to go to the hospital, and even the guy who was trying to act nonchalant, still had it creeping up on him and had to admit it was a real challenge.

Along comes Granny Goose and licks the drop of The Source off the pinhead, looks at the camera, says in a very unimpressed, almost bored sort of voice, "it's hot," shrugs her shoulders, half-snickers and walks away.

7.1 million Scovilles. Not me, baby. I think 600,000 is enough of a limit for me, and perhaps even too much, which is why I only have it like once or twice a month. Everything's relative. I don't know where HER relatives come from, but THAT lady's what I mean about Olympics Gold Medalist. :thumbsup:

Me? I'm still running. :cryinlaugh:
 
I have some Dave's insanity sauce and some Diablo. The Diablo is about 2 million scovilles. It is pretty hot stuff. I once took it to work and someone said they could do a spoonfull. We gave him a pretty big portion and he turned a little red. Someone was reading the bottle while this was going on and read it outloud. It said something like Food Additive only, do not use directly... about that time the guy who had just tried a big helping of it blurted out... OR WHAT?

We all started rolling... he came back the next day and said that he really felt like he might have swolen his heart a little bit...
 
There are reports of drunk college kids doing crazy things with Blair's 2 a.m., which was originally 692,000 Scovilles, but later on boosted to 892,000. I read something on line once about a guy who walked into a bar and drank a shot glass full of it. Extreme eating ain't for me, at least not on that level, not even close. Like I said, I'm NOT on the podium, definitely NOT a medal winner.

Besides, that stuff can actually kill someone like myself (severe asthmatic) or a person with a heart/blood pressure condition. Like the old saying, a little isn't bad, but a lot can kill you.
 
If it dosent KILL you , it will make you stronger ! hahaha, but battery acid will do the same thing ! I like some hot peppers 7 some hot sauces , but the Scotch bonnet & the Habanro are just to dammmmmmm hot for me, , I use half of one scotch bonnet in a 2 quart pan of BBQ sauce , & some times thats to dammm hot for this set of taste buds, I want to be able to taste the herbs & the lemon or lime, when I am eating, Maybe on tofu .... No come to think about it on tofu, I'll just stick with my Green Tabasco or the smokey Chipolti Tabasco
Enjoy, Vince
 
Interestingly enough, Dave's original Insanity sauce is considered quite tame. Ahhh yes, "Time Marches On*," "Ain't It Funny How Time Slips Away**," and how relative so many things can be. By the way, Dave's original Insanity sauce is rated at 50,000 Scovilles.

:cryinlaugh: :cryinlaugh: :cryinlaugh: :pumpkin:

*Great song by country singer Tracy Lawrence
**I like Elvis' version, recorded live at Madison Square Garden, June 10, 1972. He sure had a great sense of humor, that King.
 
The Scottish Bonnet and the Habanero are actually the same pepper, with a Scoville rating of around 300,000.

For really hot stuff, you can try Blair's. Their Caldera is rated at 10.3 million Scoville units. Then they make some HOT stuff too.

Their sauces are food additives, like, one drop per ten gallons of food. They are most definitely not for direct consumption, and some of them they won't even sell without you first signing a release form.

Contraindications: Death (mmm, fiery death)

Yeah, they're concentrated extracts.
 
I've got a few of Blair's, the most potent being MegaDeath at 550,000, which I use on sardines, hard boiled eggs, etc. I don't happen to believe the rating on this however, because it's quite tame compared to other things I have, which are rated much lower. I know that sugar, in this case the molasses Blair uses in the recipe, can kill the heat somewhat, but if that's the case, how did it rate 550,000?

By the way, Blair has recently surpassed The Caldera by finally coming out with a product in ONE container that measures a pure and true 16,000,000 Scovilles, which is the purest form of capsaicin.

http://www.pyropepper.com/Merchant2/mer ... ry_Code=WH

While scotch bonnet and habaneros are both from the same family, there are ranges within that family. The highest official measurement for a single pepper within the family generally referred to as "habanero" or "chile peppers" is 577,000 Scovilles, measured in a single Red Savina Habanero pepper. When you buy two scotch bonnet peppers in a market, each will not necessarily equate to the same number of Scovilles as its partner, but should fall into a certain range.
 
Habaneros are mostly red in color, & the scotch bonnet is more orange, But None the less, Both are to dammm hot for me !!
 
Unless you buy a package of scotch bonnets at The Best Food Store on Flatbush Avenue in Brooklyn. They range from green to orange in the package. Real cute, hot as heck. Yes, I have eaten them raw, right out of the package.

:duh: :duh: :duh: :duh: :flush: :help: :help:
 
You are farther out in center field than I thought you were, Right out of the package, dammmmmm, I at lest wash them, & seed them, before I slice a small section for the pot of chili. , they have good flavor but just to hot for me ! Enjoy, Vince
 
Well, that won't be happening again, I assure you. Not without a LOT of bread and butter around, and even then, it's just too intense for me, eating raw scotch bonnets as one would a green/red/orange bell pepper. :cryinlaugh: :cryinlaugh: :duh: :help:
 
How can you taste anything after eating that stuff, I have a fair amount of taste buds & a diserning nose , & pride my self in my ability to pick out flavors & the little nuances of sweet ,sour, salt & bitter, but after an assualt on the taste buds like 500,000 scoville units of capasin what can you taste or even smell, ??? I do like when the endorphins kick in & I do like the Buzz you get , but it shuts down my taste buds & that just isnt Kosher with me . Enjoy, Vince
 
Awwww, c'mon Vince, for a guy who started smoking cigars at age 5, and drinks cask strength single malts like it was water? :mrgreen: :bolt:

Remember that movie, Stand and Deliver? You can DO IT!!!! :mrgreen:

Just takes a little practice. :help:
 
But its not always about the taste - sometimes you just want to get spicy, and you can tell if you are having fun when your ears turn pink! Yahooo!!
 
Status
Not open for further replies.