Really HOT Hot Sauces

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Adjudicator
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Really HOT Hot Sauces - Sat, 11/16/13 6:12 PM
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With the proliferation of sauces available today, I have finally tried Scorpion Hot Sauce.  Notice the warning label on the back of the bottle. 
 
https://www.flickr.com/photos/adjudicator/10893881343/
  

https://www.flickr.com/photos/adjudicator/10893586415/ 
 
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<message edited by Adjudicator on Sun, 11/17/13 9:43 AM>

CCinNJ
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Re:Really HOT Hot Sauces - Sat, 11/16/13 7:32 PM
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Here ya go...





Photobucket is usually easier. The mobile version...at least.
<message edited by CCinNJ on Sat, 11/16/13 7:34 PM>

Mosca
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Re:Really HOT Hot Sauces - Sat, 11/16/13 8:59 PM
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I just ordered Melinda's Scorpion Pepper Sauce. Their Naga Jolokia sauce is hot, but still edible, still delicious. I expect the same from the Scorpion.

Adjudicator
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Re:Really HOT Hot Sauces - Sun, 11/17/13 6:56 AM
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CCinNJ


Here ya go...





Photobucket is usually easier. The mobile version...at least.


Thanks

MetroplexJim
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Re:Really HOT Hot Sauces - Sun, 11/17/13 8:57 AM
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I'm curious.  
 
When did this 'rite of passage-type' fascination with ultra-hot sauces and foods begin here in the U.S.?
 
The first time I ever saw it was in the late 1970's at the original Quaker Steak & Lube in Sharon, PA.  Here's a local article on their history.
 
They had a Scoville Unit chart of their various sauces; made prior to the general U.S. introduction (competition and the profit motive is the Father of innovation!) of the exotic 'ghost' and Scotch Bonnet peppers, Quaker Steak's "maxed out" with their habenero-based "Atomic".  And, doubtless for liability reasons, it still does.
 
So, did The Lube start this 'competitive ultra-hot', rite-of-passage trend?
 
Anyone here remember something of the like earlier than, say, 1978?
 
 

Adjudicator
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Re:Really HOT Hot Sauces - Sun, 11/17/13 9:33 AM
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MetroplexJim
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Re:Really HOT Hot Sauces - Sun, 11/17/13 9:55 AM
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It's kinda like the old arms race for maximum megatonnage:  "You discover the ghost pepper, well, here's my Trinidad Scorpion Butch T!"
 
Happily, we stopped the megaton race after the Soviets discovered that there were steeply diminishing returns to it; that a 100 megaton bomb didn't destroy that much more than a 15. 
 
Likewise, (for me) anything hotter than a serrano creates more pain than enjoyment. 
 
I have four children to demonstrate my 'adequacy'; I don't need to taste a Trinidad Scorpion Butch T to 'show' such - and that analogy pretty much goes for Lamborghinis as well.

RKB
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Re:Really HOT Hot Sauces - Sun, 11/17/13 11:23 AM
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Not a hot sauce per se, but a friend gave me a bottle of 'Ghost Scorpion' beer. Contains bhut jolokia and Trinidad scorpion peppers....OMG was it HOOOOOOOOOOOOOTTTT - but surprisingly tasty!

MetroplexJim
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Re:Really HOT Hot Sauces - Sun, 11/17/13 4:19 PM
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The best really hot stuff I've had is llajua verde, served in the Andean highlands with meats, treats, and potatos.  You put a quarter-sized dab on your plate and just brush it with your knife or tap it with your fork to "season" your bite.  It is made with the locotos (loco = 'crazy') pepper which is 'just' 100,000 Scoville.
 
It is fantastic on these:
 

 
Three of these saltenas, laced with llajua, and washed down with their excellent local beer is of the best food-feelings I ve ever had.  And, of course, the 12,000' altitude of La Paz 'enhanced' the effect. 

FriedClamFanatic
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Re:Really HOT Hot Sauces - Sun, 11/17/13 5:01 PM
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I always wonder at what point the heat goes from "flavor enhancer" to "Macho silliness".Suppose it also depends on the food.  I have seen some otherwise excellent dishes 'ruined" by too much of a good thing or too high a rating.
 
100 Proof Rum is surprisingly awakening.  150 proof.well, better not smoke afterward; 180 proof.....hell just drink grain alcohol.......same with some pepper sauces (and what else has been added)

Mosca
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Re:Really HOT Hot Sauces - Sun, 11/17/13 10:39 PM
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We were doing it in the '70s in Pittsburgh, but it had nothing to do with any restaurants, other than Batman (bad man) bbq sauce. My friends and I used to make the hottest chili and hottest bbq sauces we could.

Different peppers burn differently. Some are intense, but short lived and stay in the mouth or on the lips. Others burn for a long time, and all through the head. The first habanero I ever saw, I didn't know it was a pepper. And I put it in my mouth whole, pulled off the stem and started chewing. I was unable to take a breath, and thought I was going to die.

Adjudicator
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Re:Really HOT Hot Sauces - Mon, 11/18/13 7:14 PM
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MetroplexJim


The best really hot stuff I've had is llajua verde, served in the Andean highlands with meats, treats, and potatos.  You put a quarter-sized dab on your plate and just brush it with your knife or tap it with your fork to "season" your bite.  It is made with the locotos (loco = 'crazy') pepper which is 'just' 100,000 Scoville.

It is fantastic on these:



Three of these saltenas, laced with llajua, and washed down with their excellent local beer is of the best food-feelings I ve ever had.  And, of course, the 12,000' altitude of La Paz 'enhanced' the effect. 

Viva Bolivia !