Chilli pickers Jarmilla Alders, left, and Linda Sartoris.
A FARM in Lake Macquarie is growing what may be the world's hottest strain of chillies, but preparing them for the public is a task akin to chemical warfare.
The variety, bright red and about the size of a dollar coin, is called the Trinidad Scorpion Butch T.
Chilli potency is measured on the Scoville scale. A jalapeno, as used in Tabasco sauce, contains about 5000 Scoville heat units; a bird's eye chilli packs between 50,000 and 100,000.
The Trinidad Scorpion Butch T sample topped 1.46 million.
Mr de Wit says this is a world record, but that, like chilli itself, is hotly disputed. Guinness World Records says the present record holder is the Naga Viper chilli, measuring 1.38 million.
The Jalapeno contains 5000 Scoville heat units; a bird's eye chilli packs between 50,000 and 100,000. And then there is ´The Trinidad Scorpion Butch T´ which tops 1.46 million units. You know you want it
"By all medical accounts, steam should be shooting out of his ears!"
"His ears if we're lucky!"
: At some point this stuff just tastes like heat. Just like 99% of novelty hot sauces... no taste, just heat.
Instead of scarfing down "The Trinidad Scorpion Butch T", it's probably cheaper to just buy some military-grade pepper spray and bite open the canister.
Scorpion Butch would be a great name for a lesbian bar. While we're on the subject, a lesbian bar that catered to straight men would be awesome as well.
'Trinidad T's Scorpion Butch Lesbian Bar for Men'
Gold, Jerry. Gold. I don't have any money or bar-running experience, but I am collecting donations to get this idea off the ground.
Thanks.
If it's hotter than Frank's Red Hot, I don't want it. I like a little kick to my food but if it tastes like burning, what's the point?
Endorphins. After awhile, your brain starts kicking out nature's own painkiller, and you get a mild high.
I'm just working my way up the table sauces at Chipotle, and my lips and tongue felt singed the entire next day after my last visit. I'll have to pass on this.
One of the most unpleasant experiences of my life involved cutting up some habaneros and then taking a piss without washing my hands first. I spent half an hour with my genitals positioned awkwardly under the bath faucet with the cold on full pressure. Sucked...sucked bad.
Not so hot, terrific flavor.
Better than Tobasco.
It's nice to be able to distinguish the tastes of the fresh and bottled peppers for what they indeed are. What good is it to eat peppers or hot sauce and have it make you feel you can't breathe and then poop a 5 alarm lava fire from your butt the next day that requires a fire extinguisher and 5 tubes of salve to fix?
Most all of the "novelty" sauces use extracts. It's all HOT and no taste, what good is that? Sure, there are videos all over youtube with high school and college guys pranking their friends, but for home eating those are a joke.
Anyone who likes spicy, kinda hot, etc., needs to do two very easy things:
1) Grow your own peppers, its cheap. I grow them in 10 gallon buckets (white buckets from eateries) and bring them inside for the winter. Most of my current pepper plants are at least 3 years old and my old habenero lived to the ripe old age of 10. Nothing better in Chinese, Thai, Mexican, Cajun food than fresh peppers you just pulled off the plant. Even apartment dwellers can have their own peppers crop...you don't need acreage, just light.
2) Make your own home made sauce. It's the ONLY way you can adjust each sauce to your own personal taste. I cut habeneros with steamed carrots, onions, garlic, enough salt to preserve it and then vinegar. AWESOME and won't make you poop lava the next day--and you get TASTE!
Jalepeno sauce has fresh pineapple, onion, garlic, brown sugar, (and tomatillos for friends who don't like it as hot) enough salt to preserve it and vinegar. KILLER ON: hot wings, egg rolls, Chinese, Thai, Mexican, Cajun, and Creole.
TASTE + controlled heat = AWESOME.
Red, green, orange, it's all good. Extracts = Waste of $$$$
If I can help anyone with this just message me. Some recipes I can pass out, others I am trying to market. I will help anyone who asks.
Most all of the "novelty" sauces use extracts. It's all HOT and no taste, what good is that? Sure, there are videos all over youtube with high school and college guys pranking their friends, but for home eating those are a joke.
Anyone who likes spicy, kinda hot, etc., needs to do two very easy things:
1) Grow your own peppers, its cheap. I grow them in 10 gallon buckets (white buckets from eateries) and bring them inside for the winter. Most of my current pepper plants are at least 3 years old and my old habenero lived to the ripe old age of 10. Nothing better in Chinese, Thai, Mexican, Cajun food than fresh peppers you just pulled off the plant. Even apartment dwellers can have their own peppers crop...you don't need acreage, just light.
2) Make your own home made sauce. It's the ONLY way you can adjust each sauce to your own personal taste. I cut habeneros with steamed carrots, onions, garlic, enough salt to preserve it and then vinegar. AWESOME and won't make you poop lava the next day--and you get TASTE!
Jalepeno sauce has fresh pineapple, onion, garlic, brown sugar, (and tomatillos for friends who don't like it as hot) enough salt to preserve it and vinegar. KILLER ON: hot wings, egg rolls, Chinese, Thai, Mexican, Cajun, and Creole.
TASTE + controlled heat = AWESOME.
Red, green, orange, it's all good. Extracts = Waste of $$$$
If I can help anyone with this just message me. Some recipes I can pass out, others I am trying to market. I will help anyone who asks.
Regular tabasco tastes just fine, it's just that it only belongs on/in certain foods. For example, clam chowder. You don't want to put any of the green tabasco or the chipotle tabasco in your clam chowder, it won't taste right. Regular ol' tabasco is the only way to go. And if you eat your chowder without it, you're an idiot. This isn't my opinion, it's a scientific fact. Hot sauces are like tools. They have specific applications, and you can't do the job well if you're using the wrong tool.
Tabasco, as mentioned, is for chowder, eggs and bloody marys. You could use the green or chipotle versions on eggs, if you were so inclined.
Cholula tastes like crap. It shouldn't be eaten on anything.
Tapatio is an awesome sauce. It's best application is thus: slice cucumbers and apples and place in a large bowl. Sprinkle with salt, squeeze on a liberal amount of lemon juice, then shake on some tapatio. It's also acceptable on tacos.
Sriracha is for any and all asian food, and is also fantastic on pork chops.
Don't put hot sauce on pizza. If you want your pizza spicy, have jalapenos as a topping.
Tabasco, as mentioned, is for chowder, eggs and bloody marys. You could use the green or chipotle versions on eggs, if you were so inclined.
Cholula tastes like crap. It shouldn't be eaten on anything.
Tapatio is an awesome sauce. It's best application is thus: slice cucumbers and apples and place in a large bowl. Sprinkle with salt, squeeze on a liberal amount of lemon juice, then shake on some tapatio. It's also acceptable on tacos.
Sriracha is for any and all asian food, and is also fantastic on pork chops.
Don't put hot sauce on pizza. If you want your pizza spicy, have jalapenos as a topping.
I started reading but got distracted by the sidebar article...
No comments:
Post a Comment