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Any chilli heads around?

eddie

By eddie
in The Jim Smith Room

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eddie

eddie

Posted
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Does anyone on the forum like seriously hot sauces and chillies?

A few months ago I popped into the home brewing shop up in Spondon to pick up a few bits and bobs, and was pleasantly surprised to discover that they also sell chilli sauces - a really decent selection too including some of the Blair's range (Mega Death is a particularly eye-popping sauce at something over half a million Scoville heat units), Dave's Insanity Sauces, Doctor Burnorium (these are made by a guy who was from Derby) and a number of others.

I also grow my own chillies - African Birds Eye, Trinidad Scorpion, Scotch Bonnet and a few others. Some of these are lethal, and it's best to handle them wearing gloves - or at least to remember to wash your hands afterwards. Rub your eye after touching these babies and it's instant red-eye - and not in a nice *puff*puff*pass* way either.

Anyway, if anyone wants some advice on growing chillies, 'entry level' sauces etc, post them here.

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eddie

eddie

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I've never understood the need to make food that hot it takes away any flavour the food had and you know it's not going to be pleasant in the morning either.

You could call it self harming.

A raw Scotch Bonnet will have that burning effect - but cook it and you get a wonderful, rounded spicyness that adds complexity to the taste. Some of the 'extreme' sauces I do give a wide berth to (apart from say half a teaspoonful of Mega Death to 'pep up' a stew) - but I have always relished heat since I lived in the far east more than 50 years ago.

As far as the 'next morning' effect is concerned, I've never suffered from the 'ring of fire', even after a phal curry. People talk about it, but I reckon that it's an old wives tale. Either that or I have an asbestos colon.

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ladyram

ladyram

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I can't eat chilli's or owt very spicy, i get the worst heartburn. Man v food tastes some proper hot ones what make his eyes water like crazy called ghost chillies ,and he has to double glove before handling them as they burn through.

One tip he gives, don't drink water to cool down the throat burn, have some milk instead.

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eddie

eddie

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I had this [url=http://www.hotsauceemporium.co.uk/detailBrand.php?prodID=120]http://www.hotsaucee....php?prodID=120

I say had, it was the smallest dab on the tip of my finger tip.

I had to sit down, thought i was gunna pass out, not even one of the hottest ones on there and it almost floored me.

Aye, the MD357's a bit on the psychotic side. It's about on a par or slightly hotter than Blair's Mega Death - it's not a dipping sauce or for pouring on your burger. It's another one which is good in a stew - half a teaspoon is more than enough.

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eddie

eddie

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I can't eat chilli's or owt very spicy, i get the worst heartburn. Man v food tastes some proper hot ones what make his eyes water like crazy called ghost chillies ,and he has to double glove before handling them as they burn through.

One tip he gives, don't drink water to cool down the throat burn, have some milk instead.

Ghost Chilli - Naga Jolokia, Dorset Naga, Bhut Jolokia, Nai Mirris, Cobra Chilli - all the same animal and basically around 400-1000 times as hot as tabasco sauce or jalapenos. The Trinidad Scorpion is now considered to be the world's hottest - until someone brings out a new hybrid.

You're dead right about milk (also yogurt, raita and lager beer will do the job too)

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Dimmu

Dimmu

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Naga's and Scotch Bonnet are my favourites. And I surely don't want to use them raw... Bit similar to garlic, it tastes different depending when and how you put in your food.

For me, sour milk as a drink and ice cream as a dessert crowns spicier food.

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eddie

eddie

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Might buy a bottle of a super hot one, quite funny watching your mates reaction to trying some.

Could play a few good practical jokes i expect as well.

This is my personal favourite from the good Doctor Burnorium himself...

[url=http://www.hotsauceemporium.co.uk/detail.php?prodID=165]http://www.hotsaucee....php?prodID=165

The Ghost Chilli Psycho Juice. It rates a 10+ so it won't cause any permanent psychological damage. I actually have this on bacon sandwiches.

"Dr. Burnorium recommends daily doses of Psycho Juice.

Apply liberally to all food.

You may experience pain.

This is normal and facilitates the release of endorphins from within your brain.

If pain symptoms persist do not lower your dosage.

Just stop your whining and take your medicine."

If you are going to play a practical joke, one word of warning - don't use capsaicin extract. At 16 million Scoville units, that stuff is toxic - seriously. It's an additive only. For someone who is not used to hot sauce, 50,000 Scoville units (say the original Dave's Insanity Sauce or Blair's Original Death Sauce) is more than enough to reduce them to tears.

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froggg

froggg

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Does anyone on the forum like seriously hot sauces and chillies?

A few months ago I popped into the home brewing shop up in Spondon to pick up a few bits and bobs, and was pleasantly surprised to discover that they also sell chilli sauces - a really decent selection too including some of the Blair's range (Mega Death is a particularly eye-popping sauce at something over half a million Scoville heat units), Dave's Insanity Sauces, Doctor Burnorium (these are made by a guy who was from Derby) and a number of others.

I also grow my own chillies - African Birds Eye, Trinidad Scorpion, Scotch Bonnet and a few others. Some of these are lethal, and it's best to handle them wearing gloves - or at least to remember to wash your hands afterwards. Rub your eye after touching these babies and it's instant red-eye - and not in a nice *puff*puff*pass* way either.

Anyway, if anyone wants some advice on growing chillies, 'entry level' sauces etc, post them here.

Dr Burnorium has a shop in Bristol mate......here a link to the site, it's quality 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/cool' class='bbc_emoticon' alt='B)' />

[url=http://www.hotsauceemporium.co.uk/]http://www.hotsauceemporium.co.uk/

http://www.hotsauceemporium.co.uk/img/product_images/T-shirt[size=3]

http://www.hotsauceemporium.co.uk/img/drheadDr. Burnorium says:[/size]

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Jezza

Jezza

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Went to Portugal in the summer , we had some pan fried prawns in garlic butter , then the waiter said " would you like some Piri Piri sauce ?

So i said yes , jeeeezzz that was warm , dont know what chillies were in it but you could see them floating around !

Was about as hot as i could handle and enjoy ! I wonder how many Scoville heat units it was ?

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froggg

froggg

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Does anyone on the forum like seriously hot sauces and chillies?

A few months ago I popped into the home brewing shop up in Spondon to pick up a few bits and bobs, and was pleasantly surprised to discover that they also sell chilli sauces - a really decent selection too including some of the Blair's range (Mega Death is a particularly eye-popping sauce at something over half a million Scoville heat units), Dave's Insanity Sauces, Doctor Burnorium (these are made by a guy who was from Derby) and a number of others.

I also grow my own chillies - African Birds Eye, Trinidad Scorpion, Scotch Bonnet and a few others. Some of these are lethal, and it's best to handle them wearing gloves - or at least to remember to wash your hands afterwards. Rub your eye after touching these babies and it's instant red-eye - and not in a nice *puff*puff*pass* way either.

Anyway, if anyone wants some advice on growing chillies, 'entry level' sauces etc, post them here.

How would I go about imitating say Nandos piri piri sauce Garlic medium?

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