RE: [CH] Hot is how hot?
Tee (traderbear@thehitchingpost.com)
Sun, 23 Jun 2002 18:21:35 -0400
My tolerance varies day to day. Also the form vs type of chile comes
into play. I do not handle fresh habs well at all, yet I enjoy many hab
sauces and powders. Luv those Thai birdseye chilies and red Szechuan chiles
in asian dishes, even in near-lethal amounts that make me weep whilst
delivering a fiery warning that death by chile is imminent. For fresh chiles,
tho, I have to stick with serrano level heat or to very small doses of hotter
types of chilies. Go figure.
>>> Doug Irvine wrote: A new one to me and quite hot is Grace Scotch Bonnet
Sauce..... http://www.gracefoods.com outta Bermuda, and Kingston Jamaica. ~~
David Cook replied: Love the Grace Scotch Bonnet Sauce... Great stuff for
grilling. <<<
just tried the Grace Scotch Bonnet Sauce and tis tasty all right. My bottle
is not super hot but I am no longer surprised by heat variations from bottle
to bottle in hot sauces. Next bottle might singe every precious hair on my
sweet ole head. Looking forward to experimenting with it.
My current favorite sauce is Jim Campbell's Red Savina Garlic Sauce.
Often lace it liberally into take-out Chinese dishes to enliven them (and at
times to salvage them!). Tho the fridge contains a bunch of hot sauces
(El Yucateo Green, yum), anymore I lean toward Jim's chile powders rather than
hot sauces of any brand. Sauces surely are only way to go with some foods,
but the main flavor of many seems to be vinegar and thus a bit offputting to
me. Powders, on other hand, don't add vinegar, garlic, sugar, or any other
flavor to a dish beyond pure chile.
Jim's Chipotle Chile Powder gets shaken regularly into all kinds of food
'round here ... not always with success as we will try it on just about
anything edible. Or perhaps I should say anything that appears to be edible.
Can't say that I cared for it on popcorn. <grin> I have not yet found any
brand of chipotle chile sauce that I like -- all are *too* vinegary and/or too
sweet for my taste except for barbeque. So Jim's powder saves the
chipotle day. Tho I indeed enjoy his smoked applewood savina as well as the
plain red savina, these are used more sparingly .. just popping the cap often
makes me sneeze! Hot stuff, very hot stuff.
Still happily snacking on Mezzetta's Olives in Hot Habanero Sauce. Some jars
hotter than others, naturally. These olives have redefined tuna salad for
me. I never ate olives in tuna salad before discovering these, and now I
doubt I will ever again enjoy tuna salad without them.
I am intrigued by Mary's saying she actually swigs Psycho Hot Bitch sauce, so
I will have to sample that one :-) Am wondering just how much of a killer it
is.
Tee