Just curious if there are any chile heads here?? I don't mean those of you who like Texas Pete. If you're a chile head, you know what I'm talking about. If you don't know the terms Red Savina, Blair's, Dave's (these are the most common) then you're not a chile head. So...any chile heads here? I do mean at the very LEAST 400,000-500,000 scoville's....

Here's just a very small sample of what I like to eat. I'll get some pics of my Dave's collection and my Blair's Reserve collection tommorrow and post it up.

http://i132.photobucket.com/albums/q10/motogpfan26/Blairs.jpg

Funny story. Yes, I like hot sauces/ hot food, but I'm definately not a fanatic. I do, however, enjoy buying various sauces but got burnt once (pun intended).

My wife and I were eating lasagna or something when I ran out of whatever I was using at the time. I decided to open a new bottle and proceded to pour it on very liberally, about like lots of people use Tobasco. One bite later, I was running around the house looking for something to douse the flames. I came up empty handed; no bread, no milk, just water. I filled my mouth with water and ran outside to the camper, where I had some condesed milk. I chugged that nasty stuff and just held it in my mouth for several minutes.

The sauce was Dave's Insanity Sauce which (I just googled) is a measley 50k scoville units. I'm not calibrated to the scale, but if it's 10x stronger than tobasco, then I don't even want to think about 10x stronger than it...

I use hot sauce more as a flavoring (and very rarely... mostly on Mexican)... but I'll bet I can take you any day of the week, yankee...

I really don't know what any of my stuff is rated, but I've yet to try one that made me cry. I've accidentally put down habaneros without much drama, but I guess that's not all that much to begin with... there are plenty of coon-asses that can put me to shame.

I've accidentally put down habaneros without much drama, but I guess that's not all that much to begin with... there are plenty of coon-asses that can put me to shame.

Ok. When I said hot, I meant HOT. Habanero's don't qualify as hot...they're more like...bell peppers.

If you aren't familiar with Scoville scales and don't know what a red savina is...you're probably not in to "hot" like I'm talking about. Not a yankee by the way.

Been to Louisianna and trust me...they do NOT know what hot is.

I'm afraid you are confusing the terms "hot" and "spicy." There is a BIG difference.

8) 8)

I use "spicy" more as a term for "mild." I've been up north, too (NC is north to me...), and a lot of them would think salt is hot...

You can get some pretty good hot sauce down in south Louisiana and over in Phoenix. I used habaneros as a relative comparison. No, they're not that hot, but I see that they're rated at about 250-300k scovilles, which isn't exceeded by anything trying to have any flavor...

How do you rate that Pain 100% stuff? I've had some of that, or at least I think I did as the bottle was very similar. Tasted like shit, I think, and not as hot as I had hoped. That was a while back, though.

EDIT: NVM... I've had some, but the nasty stuff I'm talking about came in a bottle that was shaped the same and same kind of label, but there was some Jamaican guy on the front...

I have a bottle of the "possible side effects" and that suff is HOT!! I like it mixed in chilli, but try it straight and let the burning begin.

Well, I do like hot foods..However, the hot your talking about is Insanity IMO.. I've seen them, and I've tried a few.. But yet have I found one that I "Like".. I suppose its the taste that gets me...I DONt like being "Set on fire" as alot of the ones your talking about will do lol... Korean food is one of my fav's. most of it's pretty bland. But a few dishes I've had Were VERY HOT but very tasty too...
So no I'm not A Chile Head.. Not on that scale anyway.lol BTW..No Dog or Cat Jokes :shock:

No, they're not that hot, but I see that they're rated at about 250-300k scovilles, which isn't exceeded by anything trying to have any flavor...

I assure you your figures are wrong...lmao. The average habanero is maybe 50k-75k. Savinas are a whoe different ballgame.

"Spicy" is good too you know. The "hot" that I'm talking about is hot to the extent that there is no flavor...just pure heat...nothing more. If you're not a chile head you can't imagine it being good. Most people say "but there's no taste, just an insane heat to the point you want to vomit (some people actually do vomit).

But, spicy is good too.

The 100% pure pain sucks dick to be honest. I just threw it up there in the photo. I should have done more research but I just picked it up while I was out one day. It's like drinking vinegar...and NO hotness whatsoever.

I tend to prefer Blair's megadeath, Blair's Jersey Death, Dave's ultimate insanity, Liquid ice (hot to the point that initially you think someone has literally frozen your mouth...then all THE AVERAGE PERSON can do is drool, cry and vomit because the heat becomes so unbearable), and of course the best "light" hotsauce is Possible Side Effects.

Most of the good stuff that you can actually eat WITHOUT diluting is usually around 600,000-800,000 Scovilles. Above that it really should be diluted. Though I know one or two people that I have seen eat Blair's 2AM rated at 2 million Scovilles. It was obvious they were hurting though.

Hmm... moving back in with some friends in two weeks... methinks I'm going to order some of this stuff and have some fun... yeah, you drink that protein shake, tough guy...

I'm curious myself. I've had stuff making me sweat, but I've got no idea what it was, and I was eating a lot of it, so it probably wasn't all that hot.

This reminds me of that really old joke...

Frank: "Recently, I was honored to be selected as a judge at a chili cooking contest. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the advent:

(Frank Judge #3)

Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 --! A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 -- (Frank) What the hell is this stuff?! You could remove dried paint from your driveway. Took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!


Chili # 2 Austin's Afterburner Chili...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor; needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.


Chili # 3 Ronny's Famous Burn Down the Barn Chili...

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 -- A beanless chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now.
Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pie-eyed from all of the beer...

Chili # 4 Dave's Black Magic...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Chili # 5 Lisa's Legal Lip Remover...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne ! peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.


Chili # 6 Pam's Very Vegetarian Variety...

Judge # 1 -- Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, a! nd garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair! No one seems inclined to stand behind me anymore. I need to wipe my butt with a snow cone.

Chili # 7 Carla's Screaming Sensation Chili...

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me.
I've decided to stop breathing; it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Chili # 8 Karen's Toenail Curling Chili...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced ! chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself.
Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?"

Judge # 3 -- Oh God.........

I love spicy food...Thai especially (extra spicy curry). I can handle the hot stuff as listed above. I especially like to make a Burnin' Bloody Mary with insanity sauce.

Also if you have ever eaten at a Cluck-U chicken they have hot wings with the 911 sauce. The make you sign a contract agreeing not to sue them before you can eat. :oops:

www.youtube.com/watch?v=aMSP4pFhIfc&mode=related&search=cluck%20u%20chicken (http://www.youtube.com/watch?v=aMSP4pFhIfc&mode=related&search=cluck%20u%20chicken)

http://img258.imageshack.us/img258/6995/img2140ou6.jpg

My very modest assortment of hot sauces.

When cooking hot dishes I use ingredients such as cayene, peperoncino, chili peppers (fresh and dried), and good old black pepper.

But most of the time, when I'm in the mood for something hot, I go out for Indian, Thai, Vietnamese, Schezwan, or Mexican food.

And I take Zantac (ranitidine) for reflux.

[quote="FireMan30"I especially like to make a Burnin' Bloody Mary with insanity sauce.

Also if you have ever eaten at a Cluck-U chicken they have hot wings with the 911 sauce. The make you sign a contract agreeing not to sue them before you can eat. :oops:

www.youtube.com/watch?v=aMSP4pFhIfc&mode=related&search=cluck%20u%20chicken (http://www.youtube.com/watch?v=aMSP4pFhIfc&mode=related&search=cluck%20u%20chicken)[/quote]


YEEEEEEEEEEEEEEESSS...somebody who knows what "hot" really means!!

+1

Love Dave's Insanity...all the Dave's products are good to go...

Hooray for this thread !
I was actually thinkink of starting one myself :)

Glad to see we have some heat lovers on the forum !

I cant say that I'm chile head (yet) but a quick scan of the cupboards turned up 11 different bottles of the hot stuff. I'd probably find more if I opened up some boxes ( I moved to my current location 2 months ago and am moving again in a month, so only essentials got unpacked ) but meh.

I salute your passion, MotoGPFan26. I'm usualy the one making other people's eyes water from across the table but it seems you outclass my apetite for heat.

Eastern Canada is not Texas when it comes to HotSauce so I have to do a lot of detective work to get my hands on the good stuff. I did find a store that carries Dave's Insanity (and Roasted Garlic) so I got my basics covered.

So who here noticed the different kinds of hot pepper effects ?
I noticed the following :
the stinging kind, the one that kind of binds to your lips
the lacerating kind, that one usualy targets the tongue for some reason
the damn hot kind, it dont sting or bite...just HOT all over

Molecule anyone ?
http://en.wikipedia.org/wiki/Capsaicin

I use to love hot sauce but man I just couldn't take it coming out the other end....now a days a few steps above mild is about all I can take...in the last few years for some reason hot sauce causes really bad bloating, there is so much pressure that I have trouble sleeping or even moving around

Most of the good stuff that you can actually eat WITHOUT diluting is usually around 600,000-800,000 Scovilles. Above that it really should be diluted. Though I know one or two people that I have seen eat Blair's 2AM rated at 2 million Scovilles. It was obvious they were hurting though.

I thought I liked and could handle really hot food, but I researched what I thought was hot, and it turned out to be 150,000 Scovilles. That was the hottest wings from Quaker Steak & Lube, which make you sign a release.


I guess I'm a wuss. :crybaby

Their menu is available here, and describes the Scoville units: http://www.quakersteakandlube.com/

I thought I liked and could handle really hot food, but I researched what I thought was hot, and it turned out to be 150,000 Scovilles.

Hehe...puss. 150,000 stuff is usually good to just saturate food with...like fries burgers etc. It's a good all around sauce...but no heat.

If you want heat...you really need to go on up to the 600,000-800,000 range.

Everyone has their own level of what they find enjoyable and that's all that really matters. I was just trying to find out if there were any real chileheads here on the forum.

Kinda makes me wonder if they have their Scovillemeter calibrated. Having spent some time in the southwest, I've never been affected by hot food. I can drink habenaro sauce. The so-called 150K "Atomic" wings I had were something you didn't taste, just pure pain.

What can you recommend in the 600K+ range for me to compare?

Anyone ever try or hear of this madness called TEXAS HOT STUFF? A friend of mine (back in grad school) poured a bunch into a little saucer right before class started and told everyone it was salsa. Since he and I were known as jokers, most people didn't trust us and just put a tiny corner of the chip in... but this one guy dipped about a quarter of a chip into it and damn near threw up when he swalowed it. He eneded up going home, missed class and everything. Funny shit. But I digress, it was the hottest isht I've ever attempted to eat. I'm sure there's worse, but this mess was pretty bad. Anyone ever hear of this crap?

When I was "younger," me and the boys used to visit local wing places and burrito places... we'd start low and build up till we were literally high on the endorphins and sweating uncontrollably. My lips would go numb!

Sadly these days... although it still tastes good and I like it (though Chris, characteristically, you take it to an obsessed level :wink: ) some-where some-how my body has lost the ability to break down the "hot" component and so as it travels thru my system and "exits"...well, not enjoyable, especially the "exit" :lol:

My idea of good flavor has shifted...metaphorically - before it was Tabasco, now it's Louisiana or Crystal. (and that is about as hot as it gets these days...sad I know... :lol: )

I'm a real sucker for indian food. Vindaloo in particular. That stuff rocks!

Just went to a chilli cookoff Saturday. Unfortunately all the cooks toned down the spices for the public, big time disappointment. I didn't want to vote for any of them cause frankly, without the spices, chilli's just fancy spaghetti sauce with beans

Love the taste of this stuff and way hot for me. Where does the heat rate for you die hards?

http://img518.imageshack.us/img518/6748/spontaneous1ys5.jpg

Love the taste of this stuff and way hot for me. Where does the heat rate for you die hards?

Spontaneous Combustion is actually a very good sauce. It taste great! It has a really nice taste with several drops of sauce per bite of food...apply several more drops and you have a nice pleasant burn, but definitely not overpowering. I'd say it's in the range of Dave's Insanity sauce but with a much better flavor.

It's not a sauce for someone looking for ass burning fire breathing hot. But, if you are looking for a sauce with a great flavor and a nice pleasant tingly smooth burn, this is your sauce. This is one of those sauces you can put at the dinner table and use on everything. Overall, it a very nice sauce. It's not in the heat range of Blair's Death sauces or MadDog, but it's still a very tasty sauce and I would highly recommend it.

The above opinion is for people who are hardcore chiliheads. For people who are not chiliheads, the reaction to this sauce could be unpredictable. For those who have never eaten anything hotter than texas pete, I would avoid this sauce, or at least use very sparingly.

I like hot food as well, although my taste for *hot* has dropped a bit in the last few years. I choose my sauces for the flavor a bit more than the heat -- I can get enough heat from just about anything.

My utter favorite is Busha Browne's Pukka Sauce, which is made from habaneros (and other things). It has a lovely sweet flavor from the peppers. I also like El Yucateco sauces for Mexican foods, and a couple kinds of asian sauces for Chinese and Southeast Asian foods.

If you are really interested in hot sauces you can check them out at Mo Hotta Mo Betta (http://www.mohotta.com/).