Re: [CH] EXTRACT SAUCES
Mary Going (mary@firegirl.com)
Mon, 19 Nov 2001 09:23:45 -0500
As I understand it, they somehow extract "pure cap" from the peppers using
some method. I'll leave that explanation to the scientists. The part I
wanted to comment on is the taste. I have been told that this extraction
process leaves behind a byproduct that doesn't taste very good. The best
extracts are further processed to remove that gunk. And, of course, the
taste will be affected by the quality and types of peppers you start with.
- mary
At 11:33 PM 11/16/01 -0600, Fred Morris wrote:
>Have been reading with much interest about all of the extract sauces. I
>use Blair's After Death and really like it, but am going to have to get
>some of this Mad Dog's Revenge every one is talking about.
>
>Anyway, I've always wondered how they make this stuff. How do you go
>about getting it up to millions of Scovies? And why do some have to
>taste so bad and others have a pretty nice taste. You chemists got some
>answers a dummy like me can understand?
>
>Fred the habaneronut
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