HOT (sauce) !!! Blairs 6AM Reserve pre-order $99. Hottest ever?

[weepul]

wow. lots of interesting info. thanks! i'm probably not man enough to take that much heat.


//krunk (^_^x)

 

[TekDemon]

A little bit of advice...the hot chemical in peppers is an ACID...

See, the thing about acids, is that they burn...as in literally. Essentially this is very CONCENTRATED and STRONG acid.

Since nobody here would be stupid enough to drink sulfuric acid(at least I hope not), I would hope nobody's stupid enough to drink this thing without diluting it unbelievably.

Anyway, I think this is definitely just for bragging rights...or maybe ONE drop of a DILUTED mixture in a friend's food as a prank haha...but no more than that and mix it well =P

 

[TekDemon]

hmm I notice that 5AM was supposed to be the final edition...lol

 

[Hsam]

Ah~ hot sauces. Brings back memories from good fole days~! I used to LOVE those super hot sauces when I was younger and my stomach had thicker mucus lining~ I used to use almost 1/2 bottle of small bottle of Tobasco in most of the oily food and I barely felt it. So I tried most of the hot sauces on the off the scale list and finally to the extract~! Now days, Tobasco seems somewhat hot to me assuming I sprinkly them generously. For anyone who likes hot food and wants to jump from Tobasco to something different, try Endorphine Rush or Mad Dog Inferno or Dave's Insanity. That should quench your thirst for hot sauce for LONG time and save money in the long long too~ About half the size of a green pea should be more than plenty for most hot heads~

 

[billandopus]

I'm sure that there will be a 7am and an 8am ..... just keeps on going like the energizer bunny.

 

[Spoooon]

What About The Capsaicin Addiction? It is said that the burning sensation from capsaicin is addictive. It is also said that one becomes ?conditioned? to this sensation. The reason is that during the eating of chiles, a chemical in the chile pepper called Capsaicin, irritates the trigeminal cells. These are pain receptor cells located throughout the mouth, the nose and the throat. When your body's nerves feel the pain induced by the chemical on these cells, they immediately start to transmit pain messages to your brain. Your brain receives these signals and responds by automatically releasing endorphins (the body's natural painkiller). These endorphins kick in and act as a painkiller and at the same time, create a temporary feeling of euphoria, giving the chile pepper eater, a natural high. As some may know by tasting several jalapenos, this heat level can vary from pod to pod, as the result of growth condition and genetics. This is why you see a range of SHU?s above. Each pod has its own "personality".

You guys that are saying how things are acidic and what not, cite your sources. Everything I've read about it says that there is no actual physical damage, the capsaicin just causes your pain receptors to fire, causing the sensation of pain.

edit:

Pure capsaicin is so powerful that chemists who handle the crystalline powder must work in a filtered "tox room" in full body protection. The suit has a closed hood to prevent inhaling the powder. Said pharmaceutical chemist Lloyd Matheson of the University of Iowa, who once inhaled some capsaicin accidentally: "It?s not toxic, but you wish you were dead if you inhale it." "One milligram of pure capsaicin placed on your hand would feel like a red-hot poker and would surely blister the skin," said capsaicin expert Marlin Bensinger.

This article discusses physical damage from pure capsaicin, but no mention of it being an acid.

 

[zaph]

From the Site:

Caldera
Standing Almost a Foot Tall and Topped with Platinum wax and a 24k Gold Dipped Skull.....- ---UNREAL--- over a year in the making......Each bottle of Caldera Contains 6 oz Ounces of Special Oils...Enough to produce Heat in over 1 million Gallons of Salad oil.......


Now THATS some hot stuff....

The caldera is 2 ozs each of 3 different oils, that give a total of 16 million scoville units.
The 6am sauce accouding to the site ranges from 11 Million to 15+ Million units per bottle. which is nearly as powerful as the 3 bottles in the caldera combined. YIKES!

And I may be a bit fuzzy on the exact details but, I seem to remember an episode of "GoodEats" on the food network where the host explains that the scoville unit is a measurement of how many squirts of a sucrose solution (sugar water) are needed to completely counteract anyt capsacian left on the human tongue. so the average bell pepper at 3 scoville units needs 3 squirts, a mild pepper at 20 scoville units needs 20, etc....

 

[mindless1]

Capsaicin is an alkaloid, In the relatively small quantities we consume it's not actually harming any signficant amount of tissue, considering that these cells would die anyway at similar moderate rate, but if you started drinking bottles of THIS stuff you might need a tube to breathe for awhile.

Any of you hot-heads ever feel the Capsaicin you've consumed ending up in your extremities? If I eat too many hot peppers my fingers and toes get hot... a very odd sensation because they feel even hotter when they touch something, kinda like the room is on fire. It can happen to, uhhhh, another extremity too, and feels equally odd. When I eat even more peppers, my sweat is even firey hot, severly stings my eyes after I work out. You definitely do build up a tolerance to the heat though, at least your mouth and stomach do.

One thing I hate about many of the hot sauces is that they spoil the flavor by adding garlic... If I wanted garlic in everything I use hot sauce on, I'd add it myself. Same for vinegar, just ruins the taste if they use more than just enough to keep the sauce from spoiling.

 

[DerProfi]

Originally posted by: zaph
And I may be a bit fuzzy on the exact details but, I seem to remember an episode of "GoodEats" on the food network where the host explains that the scoville unit is a measurement of how many squirts of a sucrose solution (sugar water) are needed to completely counteract anyt capsacian left on the human tongue. so the average bell pepper at 3 scoville units needs 3 squirts, a mild pepper at 20 scoville units needs 20, etc....

You are correct, sir! Chile's Angels episode transcript

Here's a quote: "Back in 1912, a researcher at Parke-Davis Pharmaceutical named Wilbur Scoville became interested in the neurological effects of capsaicin. The problem is when he tried to do controlled experiments with chilies, he was stymied by the fact that there was no scale, no way for him to know how hot one chili was compared to another one. So he decided to, uh, to kind of get his lab together and, um, make up his own capsicum heat scale. His first step, gather up a bunch of chilies. We've got a lot of chilies. His second step was to gather up a bunch of volunteers. We, uh, aren't quite as well funded as Parke-Davis so we've got one volunteer. But that will be okay.

Here was his method. He would take a chili?say a bell pepper which really is a chili?and he would cut off a little piece of it and he would grind that up into a paste. He would then feed this paste to each of his subjects. Then he would stand by with a container of sugar syrup and he would see how many squirts it took of that syrup to cool the fire in their mouths. Based on that data, he would then assign that chili a certain rating based on scales of 100. And that scale became known as the Scoville Heat Scale."

 

[2a]

here are the best sites i've found for definitions of scoville units:

The Scoville Organoleptic Test is still occasionally used, but it has mostly been replaced by high performance liquid Chromatography. This process measures the amount of capsaicin present in parts per million, which are them converted into Scoville Units.
http://www.firehallfoods.com/fhhtml/scoville.html

The most accurate method for measuring pungency in chiles today, is a high-performance liquid chromatograph (HPLC). In this procedure, chile pods are dried, then ground. Next, the chemicals responsible for the pungency (capsaicinoids) are extracted, and the extract is injected into the HPLC for analysis. This method is more costly than the previous, but it allows an objective heat analysis. Not only does this method measure the total heat present, but it also allows the amounts of the individual capsaicinoids to be determined. In addition, many samples may be analyzed within a short period. The NMSU Chile Breeding and Genetics Program has analyzed over 1400 samples using this method, and has found it to be reliable and consistent.
http://cosmics.tripod.com/hot/Scoville.html

i have no idea how Blair measured 6am, but i assume it was not a taste test. i think i've read somewhere that the various Scoville tests analyze a specific sample size (a given mass), and i don't see any other way to objectively compare two substances, but i couldn't find the reference. one of these mentions that they dry the peppers first, so i'm not sure if the pepper mass is measured before or after it is dried, but i'd assume it is before.

--2a

 

[jarsoffart]

Originally posted by: TekDemon
A little bit of advice...the hot chemical in peppers is an ACID...

See, the thing about acids, is that they burn...as in literally. Essentially this is very CONCENTRATED and STRONG acid.

As mindless1 said, spicy things are alakaline (he said alkaloid, which is more specific, alkaline=basic). Sour things are acidic. Hot sauce is NOT acidic.

 

[CChaos]

Liquid Stoopid is a fantastic name for a hot sauce. Kudos!

 

[huesmann]

That's stoopid hot!

 

[Alternex]

If you need hot sauce like this to get your kicks then your taste buds must be all dead

 

[huesmann]

Or your brain cells.

 

[Miramonti]

personally I prefer to put my tounge on a hot tailpipe after a long roadtrip instead of eating hotsauce like this.

 

[VirtualLarry]

Originally posted by: EblufkeE
Just get some of these and save your money. Hottest pepper in the world:

Tepin

OH my gosh. I *think* THAT'S THE PEPPER. Thank you, thank you, THANK YOU. I'm been trying to figure out for ages what the hell it was I ate that day that was so hot to make my entire insides burn all day. Considering that I've eaten Habenieros, Jalepenieos, and other straight-up, and none even remotely compared to this pepper... it probably is "the hottest pepper in the world".

I'm salivating just writing this post, hoping for the day that I get to try these again.

Second take:

Hmm, actually, the pictures of the fruits look pretty-much the same, but the caption above the picture says "actual size", but those look smaller than the fruits that I've eaten. I wish they had a picture of the actual plant, I could verify for certain, because I was able to pick them off of a live plant. The mystery continues...

 

[JasonH]

Originally posted by: VirtualLarry

Originally posted by: EblufkeE
Second take:

Hmm, actually, the pictures of the fruits look pretty-much the same, but the caption above the picture says "actual size", but those look smaller than the fruits that I've eaten. I wish they had a picture of the actual plant, I could verify for certain, because I was able to pick them off of a live plant. The mystery continues...

You mean like this or this?