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(Daily Mail)   Guinness unveils the new hottest pepper in the world. Behold, the merciless peppers of Naga Viper, grown deep in a greenhouse primeval by the inmates of a British insane asylum   (dailymail.co.uk) divider line 179
    More: Interesting, Cumbria, Guinness, Indian Government, black pepper, Mexico, website designers, Guinness Book of World Records, Heston Blumenthal  
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18091 clicks; posted to Main » on 02 Dec 2010 at 8:42 PM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



179 Comments   (+0 »)
   

Archived thread
 
2010-12-02 08:27:01 PM
i ate one, where's my free towel?
 
2010-12-02 08:36:55 PM
img593.imageshack.us
img32.imageshack.us
img253.imageshack.us
img202.imageshack.us
 
2010-12-02 08:40:24 PM
If I eat one, will I have a psychotic episode where I meet a coyote who's voiced by Johnny Cash?
 
2010-12-02 08:43:49 PM
Naga? Please.
 
2010-12-02 08:44:47 PM
www.epicportions.com
 
2010-12-02 08:45:44 PM
It tastes like burning!
 
2010-12-02 08:46:46 PM
I just dried a bunch of habaneros and man are those things retarded
 
2010-12-02 08:47:48 PM
I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)
 
2010-12-02 08:48:17 PM
"Earlier this year they created an 81-mm tear-gas like grenade which could be thrown by a soldier.

The mix of spices and phosphorous chokes the enemy's respiratory tract, leaving targets barely able to breathe for a time." turns your enemy into the perfect chili ingredient.
 
2010-12-02 08:48:58 PM
Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?
 
2010-12-02 08:49:02 PM
'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.
 
2010-12-02 08:50:04 PM
Came for the Simpson's references.

Leaving satisfied.
 
2010-12-02 08:50:06 PM
"Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do"

For some reason this quote just cracked me up even though it's a dry statement of fact.
 
2010-12-02 08:50:17 PM
AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)


1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper
 
2010-12-02 08:51:03 PM
Well, Chief, don't quite your day job - whatever that is.
 
2010-12-02 08:51:46 PM
What happens when the oil hits the anus?
 
2010-12-02 08:52:04 PM
Favorite. Episode. EVAR.

Great reference.

Quetxlsacatanango is just outside of Little Whinging, right?

/I'm only your memory. I can't give you any new information
 
2010-12-02 08:54:43 PM
Depending on the flavor, I sort of want it.


Dave's insanity has a great flavor. The capsaicin extracts do not.
 
2010-12-02 08:55:32 PM
FDR Jones: What happens when the oil hits the anus?

macaulay.cuny.edu
Or Friday night as we like to call it.
 
2010-12-02 08:56:47 PM
craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

I personally love their blazin and dave's insanity sauce as well, but I stop on the blazin about 12 boneless.
 
2010-12-02 08:57:43 PM
FDR Jones: What happens when the oil hits the anus?

Burning ring of fire?
 
2010-12-02 08:59:15 PM
images.quickblogcast.com
 
2010-12-02 08:59:44 PM
I'm in Cancun right now, working at the Climate Conference.

They've been feeding us with the local workers.

So... they have a container of sauce, which is fairly hot, and I'm used to that level of spiciness. Didn't think much of it, and when I saw a pepper floating the the mix, I just popped it into my mouth, thinking it was just a sorta-hot pepper. I'm used to eating habaneros, and the rest of the salsa wasn't that spicy, right?

Wrong. Tears, sweat, lots of pain, more pain in the following day from the other end, et cetera. I said something to one of the locals, and he mentioned that they didn't eat those, they were just to improve the flavor of the rest of the stuff, you'd have to be crazy to eat one...
 
2010-12-02 09:00:06 PM
JRoo: "Earlier this year they created an 81-mm tear-gas like grenade which could be thrown by a soldier.

The mix of spices and phosphorous chokes the enemy's respiratory tract, leaving targets barely able to breathe for a time." turns your enemy into the perfect chili ingredient.


"Give me back my pepper spray!"

"But Marge! One spray and you're south of the border! Mmmm... incapacitating..."
 
2010-12-02 09:00:50 PM
cirby: I'm in Cancun right now, working at the Climate Conference.

They've been feeding us with the local workers.

So... they have a container of sauce, which is fairly hot, and I'm used to that level of spiciness. Didn't think much of it, and when I saw a pepper floating the the mix, I just popped it into my mouth, thinking it was just a sorta-hot pepper. I'm used to eating habaneros, and the rest of the salsa wasn't that spicy, right?

Wrong. Tears, sweat, lots of pain, more pain in the following day from the other end, et cetera. I said something to one of the locals, and he mentioned that they didn't eat those, they were just to improve the flavor of the rest of the stuff, you'd have to be crazy to eat one...


Stoopid gringo.
 
2010-12-02 09:02:39 PM
was going to post some shiat about my backyard jalepenos and how hot THEY were..until I saw that 2500 to 5000 on the scoville. dayum 1 million plus
 
2010-12-02 09:03:36 PM
They say he carved it himself...from an even bigger spoon.
 
2010-12-02 09:04:43 PM
Lt. Cheese Weasel:
Stoopid gringo.

Well, yeah, but the flip side is that a lot of them are afraid of me now, since I'm not dead.

And the rest are nice to me because they think know I'm crazy.
 
2010-12-02 09:05:03 PM
cirby: So... they have a container of sauce, which is fairly hot, and I'm used to that level of spiciness. Didn't think much of it, and when I saw a pepper floating the the mix, I just popped it into my mouth, thinking it was just a sorta-hot pepper. I'm used to eating habaneros, and the rest of the salsa wasn't that spicy, right?

Wrong. Tears, sweat, lots of pain, more pain in the following day from the other end, pain from the other end, pain from the other end, pain from the other end, pain from the other end, pain from the other end, pain from the other end, pain from the other end, pain from the other end, pain from the other end, et cetera. I said something to one of the locals, and he mentioned that they didn't eat those, they were just to improve the flavor of the rest of the stuff, you'd have to be crazy to eat one...


Pain from the other end.
 
2010-12-02 09:05:21 PM
Feeling sorry for the man vs food guy..you know he's going to be running face first into these.
 
2010-12-02 09:05:23 PM
I need some of these peppers for my Pain and Simple BBQ sauce. We use the Ghost Chilis, Arbols. habaneros, ceranos, pablanos and several other hot peppers.

Massive heat that lingers. Makes you sweat!!

Link (new window)
 
2010-12-02 09:07:00 PM
I hope Tijuana Flats makes a sauce out of it
 
2010-12-02 09:07:05 PM
t2.gstatic.com


Memory lane cirby?
 
2010-12-02 09:08:10 PM
Why is it everytime there's a picture of an englishman on fark he's got farking TEEF.

christ.

/dismayed at my nation
//not all like that
///CHILEZ
 
2010-12-02 09:10:13 PM
Cool story time!

Back in American Samoa us palangis would do all kinds of stupid shiat, including a hot sauce drinking contest. Four or five guys sat around taking shots of mixed super-intense hot sauces until they couldn't stand it anymore and bowed out. No water allowed.

I didn't participate, but I did take up the serving guy's offer of a shot of what they were drinking in the final round. Holy shiat. It was something like 1 part Dave's Insanity Sauce + 1 part Habanero sauce + 2 parts something roughly equal to Dave's.

I spent the rest of the night drinking milk and pissing handsfree.
 
2010-12-02 09:10:26 PM
Superevil:
I hope Tijuana Flats makes a sauce out of it

Smack My Ass and Call an Ambulance?
 
2010-12-02 09:11:44 PM
Note to self: Stop Doing Anything.
 
2010-12-02 09:12:45 PM
SharkTrager: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper

.
.
PEOPLE DO GARDENING IN GLOVES

1) They wanted a shot of him in the garden
2) Force of habit - he put his gloves on
3) Or maybe they asked him to put them on to give the phot shoot a nice, gardeny feel
4) They needed him to pose with a chilli
5) That's the one he grabbed

Sure, it's goofy and staged, but it's not shenanigans.
 
2010-12-02 09:12:55 PM
First it was the red savina habanero, then the ghost chili, and now this. When will the madness end???
 
2010-12-02 09:14:53 PM
Bonanza Jellybean: First it was the red savina habanero, then the ghost chili, and now this. When will the madness end???

Pure Capsaicin powder.
 
2010-12-02 09:16:11 PM
1.3 million is hot, but even the bhut jolokia isn't all that different from a habanero. Neither are entirely pleasant, but if you can handle one you can generally handle the other. The naga viper is an even more subtle step up.
 
2010-12-02 09:18:08 PM
I once had a meal of rijstaffel in Amsterdam. an Indonesian thing in which fifteen to twenty dishes are served with lotsa rice. One was some nice veggies in a completely clear liquid that looked like water. I et the veggies, and they were hot, but nothing I couldn't handle. Then, waste not, want not, I took a slurp of the water-like liquid.

Three beers later, my eyes still watering and my tongue on fire, I decided I had made a mistake.

/Not going to try this pepper, nor the ghost pepper, and I doubt a habanero will ever pass my lips.
 
2010-12-02 09:19:00 PM
2.bp.blogspot.com
 
2010-12-02 09:19:22 PM
The Naga Hari is hotter than the Viper.

/Tapatio eater
//All those super chilis are inedible to me, I like to enjoy my dishes..
 
2010-12-02 09:19:25 PM
shiat you brits are just making this too easy:


i.dailymail.co.uk
 
2010-12-02 09:21:35 PM
Leskay: SharkTrager: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper
.
.
PEOPLE DO GARDENING IN GLOVES

1) They wanted a shot of him in the garden
2) Force of habit - he put his gloves on
3) Or maybe they asked him to put them on to give the phot shoot a nice, gardeny feel
4) They needed him to pose with a chilli
5) That's the one he grabbed

Sure, it's goofy and staged, but it's not shenanigans.


Reading fail? He has no gloves on, so no goofy staged photo of him with gloves on...
 
2010-12-02 09:24:32 PM
just for comparison sake how does the habenero stack up on the scovile scale?

also DSPturm you're a pussy... a jalapeno is not hot!!! it's just a slight tinge! :)
 
2010-12-02 09:24:59 PM
This pepper I want.

Szech: Dave's insanity has a great flavor. The capsaicin extracts do not.

Shut Up Juice > Dave's Insanity. Saw it on Man vs. Food; it's a bit hotter than Dave's and tastes better, too.

Uakronkid: Bonanza Jellybean: First it was the red savina habanero, then the ghost chili, and now this. When will the madness end???

Pure Capsaicin powder.


Here ya go. I got some in lab, been meaning to stick a grain or two on my tongue.
 
2010-12-02 09:26:19 PM
The only sandwich that can handle this type of "insane" pepper...

i183.photobucket.com

/no bacon available
 
2010-12-02 09:26:48 PM
i'll only try one if i go on a vision quest with a fox the sounds like willie nelson.
 
2010-12-02 09:27:40 PM
I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?
 
2010-12-02 09:28:32 PM
Aerdrie: Leskay: SharkTrager: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper
.
.
PEOPLE DO GARDENING IN GLOVES

1) They wanted a shot of him in the garden
2) Force of habit - he put his gloves on
3) Or maybe they asked him to put them on to give the phot shoot a nice, gardeny feel
4) They needed him to pose with a chilli
5) That's the one he grabbed

Sure, it's goofy and staged, but it's not shenanigans.

Reading fail? He has no gloves on, so no goofy staged photo of him with gloves on...


oi55.tinypic.com
 
2010-12-02 09:30:11 PM
Tawnos: 'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.


http://www.youtube.com/watch?v=PzkASRiqywk
 
2010-12-02 09:31:02 PM
Leskay: SharkTrager: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

1) He was holding the stems, while the capsaicin is inside the pod
2) He was holding a completely different pepper
.
.
PEOPLE DO GARDENING IN GLOVES

1) They wanted a shot of him in the garden
2) Force of habit - he put his gloves on
3) Or maybe they asked him to put them on to give the phot shoot a nice, gardeny feel
4) They needed him to pose with a chilli
5) That's the one he grabbed

Sure, it's goofy and staged, but it's not shenanigans.


http://i53.tinypic.com/99ksap.jpg
 
2010-12-02 09:31:05 PM
geekadelphia.com

Naga...naga...nagonna work here anymore!
 
2010-12-02 09:31:19 PM
Fireproof: I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?


Amy Winehouses Sweat....1 Gazillion Scovell Units.
 
2010-12-02 09:35:12 PM
img203.imageshack.us

THIS chili will sort you right out.
 
2010-12-02 09:35:43 PM
www.stephenson.ac.uk
 
2010-12-02 09:43:32 PM
SuperNinjaToad: just for comparison sake how does the habenero stack up on the scovile scale?

also DSPturm you're a pussy... a jalapeno is not hot!!! it's just a slight tinge! :)


Habaneros are 200,000 to 350,000. I've had habanero and bhut jolokia as fried poppers, the difference in the burn isn't too noticeable. The bhut burn lasts a bit longer, though.

Both result in extreme anal distress 5 to 8 hours later.
 
2010-12-02 09:44:04 PM
Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.
 
2010-12-02 09:46:34 PM
farkingatwork: craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

I personally love their blazin and dave's insanity sauce as well, but I stop on the blazin about 12 boneless.


Get yourself a bottle of this:

www.funkypepper.co.uk

or this

www.funkypepper.co.uk

Then mix with melted butter and toss with freshly fried wing pieces.

I can make it through three of either without ill effect. Four is slightly too much, and six makes poo come out. Milk and sugar do nothing at all...

The Blazin' Wings at Buffalo Wild Wings are less than nothing in comparison. They try to over-compensate for lack of "hot" by adding a gallon of vinegar to every batch. All I taste is sour in their wings, then my tongue goes numb from the acid.

Want some of the best wings ever?

There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

I just wish I could remember the name of it...

Blair's Muerte Sauce is pretty good on wings as well, although the Sweet Death sauce is FANTASTIC!!!

/Mega and Ultra wings though?
//You will want to stab your face
 
2010-12-02 09:47:39 PM
craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

When did Buffalo Wild Wings get hot wings?

/medium, sure, but hot?
 
2010-12-02 09:47:43 PM
ibanezdude: Habaneros are 200,000 to 350,000. I've had habanero and bhut jolokia as fried poppers, the difference in the burn isn't too noticeable. The bhut burn lasts a bit longer, though.

Both result in extreme anal distress 5 to 8 hours later.


Capsaicin is soluble in oil so there's a good chance that frying them dilutes their potency.
 
2010-12-02 09:48:32 PM
It's engineered...that's cheatin.

Bhut jolokia still hottest NATURAL pepper
 
2010-12-02 09:49:26 PM
SuperNinjaToad: just for comparison sake how does the habenero stack up on the scovile scale?

also DSPturm you're a pussy... a jalapeno is not hot!!! it's just a slight tinge! :)


I like to pick em right off the bush when im grilling, slice the side off, stuff em with a nice sharp cheese and bacon wrap em. The farther into the season, the hotter they get. Just cut the plant down on thanksgiving, got 2 zip bags in the freezer.
 
2010-12-02 09:49:53 PM
for the dumbass author...

chili - stew
chile - pepper
Chile - country
Chilli - R&B singer
 
2010-12-02 09:50:26 PM
Just watched that episode last night so I'm getting a kick...

/if anything you should get more possessions!
 
2010-12-02 09:50:37 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.

Stable temp. I've found that keeping temps at 75 constantly is more important than light exposure (mine produce year-round in Oregon, just sitting in a window with a couple flouros above). Miracle Gro Tomato/Vegetable mix is also a big help - peppers love it.

More light and ample water = bigger peppers, but to actually get them to bear fruit int he first place didn't happen for me until 1) I stabilized the temperature in the room (they didn't like it too hot or too cold), and 2) I just gave them time. Many didn't even produce the first year after planting.

Now my key problem is pests. Aphids and Whiteflies love peppers.
 
2010-12-02 09:51:27 PM
Am I the only one who noticed that Naga Viper is a silly name because Naga means King Cobra, which isn't a viper?

Anyone?

\They say nothing is obscure on Fark.
 
2010-12-02 09:52:00 PM
oh...almost forgot...

Chilly - cold
Chilly Willy - penguin
 
2010-12-02 09:53:56 PM
Call me a wuss if it makes you feel better, but I don't believe in eating, drinking, or inhaling things that fight back.

Forget conventional. This thing goes straight to thermonuclear!
 
2010-12-02 09:54:44 PM
oh...

Chili Palmer - character in Be Cool
 
2010-12-02 09:56:22 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.

Like most plants they're a spring to late summer growing season. You're way past anything happening till Apr/May next year. If you have no bugs indoor you're going to have to artificially inseminate all blooms. Go to one of the hot pepper growing forums around the net, you'll get advice on what to do now as far as trimming, winter survival etc. And unless you have a room full of plants your not going to have enough to make hot sauce.
 
2010-12-02 10:02:00 PM
The ultimate will be the "Divide by Zero" pepper, each of which contains a tiny black hole, so your tongue is incinerated when it enters the event horizon, but the incineration happens so slowly that it is like eating a 1 billion Scoville pepper.
 
2010-12-02 10:04:08 PM
SquirrelWithLargeNuts: Tawnos: 'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.

http://www.youtube.com/watch?v=PzkASRiqywk



Thank you sir. I just laughed my ass off.
 
2010-12-02 10:07:47 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.



I bought a couple of these for kicks. Nothing after two weeks. So maybe it is a seasonal thing.
 
2010-12-02 10:08:44 PM
ihatedumbpeople: It's engineered...that's cheatin.

Bhut jolokia still hottest NATURAL pepper



It is still a hybrid variety, like this one is. breeding is not really engineering. the Bhut jolokia was just bred a while ago.
 
2010-12-02 10:09:46 PM
Tawnos: SquirrelWithLargeNuts: Tawnos: 'Some people have actually eaten the raw pods, because that's the sort of macho thing that some people do, and posted it on YouTube. A couple were sick.'

Link to video or it didn't happen.

http://www.youtube.com/watch?v=PzkASRiqywk


Thank you sir. I just laughed my ass off.


Watching that made my mouth water and face sweat, a lot. I love peppers but I'm not touching this one.
 
2010-12-02 10:14:42 PM
unless you have a room full of plants your not going to have enough to make hot sauce.

I have 10 plants all going strong. I knew I wasn't going to get a great yield all at once, so freezing until I had the right volume was my only option. Now I have to build a grow room to keep them until next year? I'll have to call my college roommate. He was good at... growing.
 
2010-12-02 10:16:24 PM
dbaggins: ihatedumbpeople: It's engineered...that's cheatin.Bhut jolokia still hottest NATURAL pepper

It is still a hybrid variety, like this one is. breeding is not really engineering. the Bhut jolokia was just bred a while ago.


Exactly. Just because this variety is newer hybrid doesn't mean it doesn't count. It was produced in the same manner that Bhut jolokia most likely was.
 
2010-12-02 10:20:39 PM
A PSA for all you fans of capsaicin: there is a topical creme containing it that you can apply to ease various aches and pains, and it really does work. However, and here is the caveat, if you, say, happen to have a sore wrist, and rub the creme in, and later go to the bathroom and need to use toilet paper, do not, under ANY CIRCUMSTANCES, apply the toilet paper with the hand attached to the wrist that has had capsaicin creme applied. This is not a trivial warning, and I am not making this up. If that wrist touches certain sensitive places, you will seriously regret it, for a long, long time.

Or so I've heard.
 
2010-12-02 10:21:03 PM
Scoville heat units Examples
15,000,000-16,000,000 Pure capsaicin
8,600,000-9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000-5,300,000 Law Enforcement Grade pepper spray, FN 303 irritant ammunition
1,359,000 Naga Viper
855,000-1,075,000 Naga Jolokia (ghost chili)
350,000-580,000 Red Savina habanero
100,000-350,000 Guntur Chilli, Habanero chili, Scotch Bonnet Pepper, Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper
50,000-100,000 Bird's eye chili/Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000-50,000 Cayenne Pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000-23,000 Serrano Pepper, Peter Pepper
2,500-8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco Sauce
500-2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100-500 Pimento, Peperoncini
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

/Just in case anybody was curious
//somebody probably beat me to it
 
2010-12-02 10:22:23 PM
Creator, Gerald Fowler, a full-time chilli farmer for five years, said: 'When they grow chilli in India or the Caribbean they're used to the heat and the drought. When they're grown over here I think they fight back against the harsher climate and produce even more heat.'

...

Mr Fowler crossed the Bhut Jolokia, with two other varieties, the Naga Morich and Trinidad Scorpion, and grew the plants in his 8ft by 16ft heated greenhouse.


Yeah, I don't think the climate plays that much of a role...
 
2010-12-02 10:23:53 PM
spleef420, you forgot:

img40.imageshack.us
 
2010-12-02 10:32:09 PM
Kuroshin: There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

Yucatan Sunshine
 
2010-12-02 10:32:56 PM
Stonerbloopers:
100,000-350,000 Datil pepper

Really? I love Datil peppers, and never thought of them as particularly hot. Very tasty, but never enough to register a real burn, like the habaneros.

Maybe there's a lower-heat variety?
 
2010-12-02 10:34:12 PM
ibanezdude: Both result in extreme anal distress 5 to 8 hours later.

I must be lucky, because I really don't feel the pain when the stuff comes back out. And I like me some hotness.


Kuroshin: The Blazin' Wings at Buffalo Wild Wings are less than nothing in comparison.

Supposedly, they're around 350k-ish scoville. I'm not sure if I believe it.
I've been going through a bottle of Blair's Sudden Death for the last month or so. Makes any wings I've had at restaurants seem like kiddie meals in comparison.

lame CSB: I got some macho points at my local Mexican place last week, when the Mexican sitting next to me at the bar felt the need to advise me on which of the two El Yucateco habanero sauces (red and green) was going to be too hot for me to mix into my salsa. I played stupid and said, "well, let me test them out." Took each bottle and completely doused some chips, and ate them straight. Neither are really very hot, but have slightly different flavors (I prefer the red). This guy must have thought I was going to die or something by the way he gasped.
Really? El Yuca-farking-teco sauce?
 
2010-12-02 10:35:29 PM
"He said: 'Some people have actually eaten the raw pods,"
That'll make your brown eye blue
 
2010-12-02 10:38:05 PM
cirby: I'm in Cancun right now, working at the Climate Conference.

They've been feeding us with the local workers.

So... they have a container of sauce, which is fairly hot, and I'm used to that level of spiciness. Didn't think much of it, and when I saw a pepper floating the the mix, I just popped it into my mouth, thinking it was just a sorta-hot pepper. I'm used to eating habaneros, and the rest of the salsa wasn't that spicy, right?

Wrong. Tears, sweat, lots of pain, more pain in the following day from the other end, et cetera. I said something to one of the locals, and he mentioned that they didn't eat those, they were just to improve the flavor of the rest of the stuff, you'd have to be crazy to eat one...


images.buddytv.com

No no, Señor... don't do it!
 
2010-12-02 10:44:46 PM
Kuroshin: farkingatwork: craxyd: Coming to a Buffalo Wild Wings near us as their new dipping sauce requiring a doctor's clearance and signing a waiver?

I personally love their blazin and dave's insanity sauce as well, but I stop on the blazin about 12 boneless.

Get yourself a bottle of this:



or this



Then mix with melted butter and toss with freshly fried wing pieces.

I can make it through three of either without ill effect. Four is slightly too much, and six makes poo come out. Milk and sugar do nothing at all...

The Blazin' Wings at Buffalo Wild Wings are less than nothing in comparison. They try to over-compensate for lack of "hot" by adding a gallon of vinegar to every batch. All I taste is sour in their wings, then my tongue goes numb from the acid.

Want some of the best wings ever?

There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

I just wish I could remember the name of it...

Blair's Muerte Sauce is pretty good on wings as well, although the Sweet Death sauce is FANTASTIC!!!


goddamn that sounds good. I will definitely get myself a bottle of the hottest and something normal.

that orange one that people think is from mexico is definitely good - I like that kind of vinegar spice. Meanwhile, binnys has a kind of habanero hot sauce that I like as well - just a touch hotter, but great for mac n cheese/pizza.
 
2010-12-02 10:59:44 PM
cirby: I'm in Cancun right now, working at the Climate Conference.

Well I ate a habanero yesterday, and didn't blink. Chile warming is obviously a fraud. Capsaicin alarmist.
 
2010-12-02 11:03:53 PM
If anyone ventures themselves by Sikkim/Nepal. You HAVE to try out the Dalle pepper.

1) It's hot.
2) The hot goes away.
3) There is no burning part 2.

It's like the world's perfect pepper.
 
2010-12-02 11:08:48 PM
Fireproof: I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?


Blair's makes it, I know, but it's not any kind of spice or really an additive that you should use; it's a small crystal of pure capsaicin. I think it's called 6AM. And it's Scoville rating is 16,000,000. Chemically impossible to get any hotter.
 
2010-12-02 11:09:08 PM
CaptainBeer: Anyone have any growing advice? I planted a bunch of bhut jolokia seeds earlier this year and while the plants are verdant and hearty, they just don't produce any fruit. I even tried rubbing the floweres together to facilitate the fertilization process, but nothing so far. By the way they're on a window sill in Jersey City w/plenty of light and water. Advice please? I need to make devastating hot sauce to make tough-guy macho frat boys whimper and cry like little girls.

Found the best way to grow the bhoot jolokia is to have 5-6 plants in the same pot. the plants I have give chillies all year round. What I do with these chillies is to cut them and soak it in oil (sunflower) for a couple of weeks. Then put a few drops of the oil on any rice based dish.

Do not handle the chillies and touch your face.... even after washing your hands multiple times!
 
2010-12-02 11:11:56 PM
upload.wikimedia.org
 
2010-12-02 11:14:16 PM
img34.imageshack.us

This competition sponsored by... Billy Mays' "Chipotlaway"!
 
2010-12-02 11:14:59 PM
HobsonJobson: Do not handle the chillies and touch your face.... even after washing your hands multiple times!

Rubber or nitrile gloves?
 
2010-12-02 11:15:57 PM
Last of the Crazy People:
Like most plants they're a spring to late summer growing season. You're way past anything happening till Apr/May next year. If you have no bugs indoor you're going to have to artificially inseminate all blooms. Go to one of the hot pepper growing forums around the net, you'll get advice on what to do now as far as trimming, winter survival etc. And unless you have a room full of plants your not going to have enough to make hot sauce.


My bhut jolokias (three plants) have made about 5 gallons of peppers and are still growing, though it's definitely slowed down. A single plant should be more than adequate for a few batches of salsa. Assuming the plant is actually growing anyway, which doesn't seem to be the case this time.
 
2010-12-02 11:17:50 PM
It's a regular farkin chili fest...

www.imfdb.org

/chili...er, hot

Here's a recipie for Bhut Jolokia Curry for those interested...

LINK (new window)
 
2010-12-02 11:26:53 PM
i.dailymail.co.uk
SO HOT, IT MELTS TEETH!

/estoy usando el internet?
 
2010-12-02 11:30:44 PM
Kuroshin:
Want some of the best wings ever?

There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

I just wish I could remember the name of it...

Blair's Muerte Sauce is pretty good on wings as well, although the Sweet Death sauce is FANTASTIC!!!

/Mega and Ultra wings though?
//You will want to stab your face


Could you be thinking of Melinda's Habanero sauce by any chance? I never tried it but it sure looks good.
 
2010-12-02 11:34:55 PM
AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)


img541.imageshack.us
 
2010-12-02 11:37:05 PM
Stonerbloopers: Scoville heat units Examples
15,000,000-16,000,000 Pure capsaicin
8,600,000-9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000-5,300,000 Law Enforcement Grade pepper spray, FN 303 irritant ammunition
1,359,000 Naga Viper
855,000-1,075,000 Naga Jolokia (ghost chili)
350,000-580,000 Red Savina habanero
100,000-350,000 Guntur Chilli, Habanero chili, Scotch Bonnet Pepper, Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper
50,000-100,000 Bird's eye chili/Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000-50,000 Cayenne Pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000-23,000 Serrano Pepper, Peter Pepper
2,500-8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco Sauce
500-2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100-500 Pimento, Peperoncini
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

/Just in case anybody was curious
//somebody probably beat me to it


What chiltepin may look like:

obson.files.wordpress.com

Of course, those are dried, and they're little tiny pellets of burning goodness. Awesome for soups and broths, they hpack a powerful punch but it lasts little, unless you keep eating and eating, because it builds up. It also almost always finds the way up your nose, so you'll be sneezing a lot.
 
2010-12-02 11:40:35 PM
i.dailymail.co.uk

It makes your teeth try to escape from your head too, apparently.
 
2010-12-02 11:43:10 PM
cirby: I'm in Cancun right now, working at the Climate Conference.

They've been feeding us with the local workers.

So... they have a container of sauce, which is fairly hot, and I'm used to that level of spiciness. Didn't think much of it, and when I saw a pepper floating the the mix, I just popped it into my mouth, thinking it was just a sorta-hot pepper. I'm used to eating habaneros, and the rest of the salsa wasn't that spicy, right?

Wrong. Tears, sweat, lots of pain, more pain in the following day from the other end, et cetera. I said something to one of the locals, and he mentioned that they didn't eat those, they were just to improve the flavor of the rest of the stuff, you'd have to be crazy to eat one...


Nasty. Do they complain much when being fed into the food processor, or is it head first? And how do they taste?
 
2010-12-02 11:46:33 PM
img21.mediafire.com
I was given one of these as a gift. I have never opened it. a little afraid to.

img3.mediafire.com
Here is the warning label on the outside of the lexan box it came in.
 
2010-12-02 11:49:07 PM
i280.photobucket.com

/oh god, he's making me dizzy.
 
2010-12-02 11:50:07 PM
ultraholland: I just dried a bunch of habaneros and man are those things retarded

Shiat man, those are for pussies. Go for the Ghost Pepper. made a pot of beans last week with a heaping handful of Ghost Peppers, habaneros and jalapenos. Damn fine eating, that was.
 
2010-12-02 11:52:50 PM
I remember in middle school I was dared to eat whole a Red Savina that my Spanish teacher had brought in from one of his personal plants. He was a chili grower himself, and let me tell you he knew what he was doing. 2 kids previous were taking turns underneath the sink, and they had already been desperately running water through their mouths for 15 minutes when I started telling people to throw money in on the dare.

$28 later, I popped it, chewed it for 15 seconds, and swallowed. Went back to my desk, sat down, and started doing classwork, and aside from profuse sweating and what to me was a decent burn, was fine. I've had pickles that burned more than that Red Savina. I've never since felt the red-hot fire poker being shoved up my anus level of pain from the next tribute to the porcelain throne, however. Went through a whole bottle of Windex and it still didn't help.

Never again am I eating anything hotter than a regular ol' Habanero. I was in tears on the toilet for 2 HOURS.
 
2010-12-02 11:55:49 PM
TofuTheAlmighty: ibanezdude: Habaneros are 200,000 to 350,000. I've had habanero and bhut jolokia as fried poppers, the difference in the burn isn't too noticeable. The bhut burn lasts a bit longer, though.

Both result in extreme anal distress 5 to 8 hours later.

Capsaicin is soluble in oil so there's a good chance that frying them dilutes their potency.


unless you're a retard and don't realize that they sauce the wings AFTER the cooking process

/moran
 
2010-12-02 11:56:18 PM
<CSB>
I've never had a problem eating any peppers. I feel the burn on the way in, but on the way out, only minor twinges.

Onions on the other hand ALWAYS feel like the bony claw of death is trying to pull a flaming tire out of my ass sideways.

</CSB>
 
2010-12-02 11:57:15 PM
AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)


A funny story. Well not really funny for me. The wife cooked a meal with some hot peppers. She didn't wash her hands. Well being newly married she sat down and got frisky with my penis while it was baking.

Well my penis became very hot very quickly and I could not figure out why. It just burned badly. I must have leaned over the sink for a good 10 minutes splashing cold water on my penis.

I laughed about it later and I laugh about it now but when it happened there was nothing to laugh about other than my penis feeling as if it was on fire.
 
2010-12-02 11:58:55 PM
thefatbasturd: ultraholland: I just dried a bunch of habaneros and man are those things retarded

Shiat man, those are for pussies. Go for the Ghost Pepper. made a pot of beans last week with a heaping handful of Ghost Peppers, habaneros and jalapenos. Damn fine eating, that was.


Just the other week a sports grill had a special that caught my eye - Ghost Pepper wings. When the table ordered it the waiter warned us that it was particularly hot, but we dismissed it as the standard warnings restaurants give when any dish is spicier than mild.

The first wing was actually pretty tasty. But damn, the heat keeps building and building! You keep telling yourself it can't get any worse, it's gotta get better soon, but it just doesn't stop. Eventually I had to grab the waiter and to ask for a round of milk....damn Ghost Peppers, you scary!
 
2010-12-03 12:00:46 AM
ibanezdude: Both result in extreme anal distress 5 to 8 hours later.


Extreme Anal Distress sounds like an awesome band name.
 
2010-12-03 12:01:45 AM
iq_in_binary:

You wiped your ass with windex?
 
2010-12-03 12:03:04 AM
The Asshole Guy: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

A funny story. Well not really funny for me. The wife cooked a meal with some hot peppers. She didn't wash her hands. Well being newly married she sat down and got frisky with my penis while it was baking.

Well my penis became very hot very quickly and I could not figure out why. It just burned badly. I must have leaned over the sink for a good 10 minutes splashing cold water on my penis.

I laughed about it later and I laugh about it now but when it happened there was nothing to laugh about other than my penis feeling as if it was on fire.


Reminds me of the night I let a frisky date give me roadhead after going out for Curry.

/And the time in Job Corps when they pepper-sprayed a 30-man riot I was trying to get out of.......and managed to soak my crotch.
//There are Subs out there that LIKE that stuff BTW
 
2010-12-03 12:04:27 AM
The Asshole Guy: ...
A funny story. Well not really funny for me. The wife cooked a meal with some hot peppers. She didn't wash her hands. Well being newly married she sat down and got frisky with my penis while it was baking....


Shenanigans. No married woman gets 'frisky' with any penis.
 
2010-12-03 12:05:32 AM
iq_in_binary:
//There are Subs out there that LIKE that stuff BTW


Don't GIS figging (nsfw)

I feel like vomiting.
 
2010-12-03 12:07:38 AM
farkingismybusiness: iq_in_binary:

You wiped your ass with windex?


You use Windex to counteract the capsaicin. Just life up a cheek, couple squirts, and it cools everything down if it's unbearable. Unless it doesn't, then the tears start.
 
2010-12-03 12:14:38 AM
'The chef Heston Blumenthal gave a volunteer our chilli oil and monitored their brain activity on a CAT scan.


That's one damn talented chef there.
 
2010-12-03 12:20:28 AM
MemeSlave: The Asshole Guy: ...
A funny story. Well not really funny for me. The wife cooked a meal with some hot peppers. She didn't wash her hands. Well being newly married she sat down and got frisky with my penis while it was baking....

Shenanigans. No married woman gets 'frisky' with any penis.


I wish I was making it up. We had only been married for a few months so we got frisky often for no reason at all.
 
2010-12-03 12:32:28 AM
Eh, I've been pepper sprayed, I could handle this.
 
2010-12-03 12:37:04 AM
How can anyone just eat a habanero by itself? The first year I grew them I was a dumbass and cut a few up and put them on a pizza, and I had the shiats for a week straight. And there's people here in this thread who have eaten them whole? Insanity.

I couldn't imagine eating 1 of these viper peppers, and I can usually handle spicy food. I'm pretty sure just 1 of those would burn a hole right through my stomach lining. Now, as a sauce it'd probably be good (I like the habanero sauce I make), but eating a whole pepper? You'd have to be out of your mind. You might as well spray bear mace directly into your mouth.
 
2010-12-03 12:40:59 AM
farkingismybusiness:

You wiped your ass with windex?

iq_in_binary: You use Windex to counteract the capsaicin. Just life up a cheek, couple squirts, and it cools everything down if it's unbearable. Unless it doesn't, then the tears start.

mutantreviewers.com

/approves
 
2010-12-03 12:44:23 AM
Tinton: How can anyone just eat a habanero by itself? The first year I grew them I was a dumbass and cut a few up and put them on a pizza, and I had the shiats for a week straight. And there's people here in this thread who have eaten them whole? Insanity.

I couldn't imagine eating 1 of these viper peppers, and I can usually handle spicy food. I'm pretty sure just 1 of those would burn a hole right through my stomach lining. Now, as a sauce it'd probably be good (I like the habanero sauce I make), but eating a whole pepper? You'd have to be out of your mind. You might as well spray bear mace directly into your mouth.


Peppers are like alcohol. You have to work up to shots of 151.

/the Bhut Jolokia is Everclear in a pepper
 
2010-12-03 12:49:29 AM
Also, fark all that chopping of peppers, vinegar and other such cookery. This, plus butter. Wings MUST COOK UNTIL CRISPY.

www.americansweets.co.uk


/hotter than the Capsaicin Sea
//image that is
///wonders if pouring milk on cereal is considered cooking
add more slashies, bake at 450.
 
2010-12-03 12:53:10 AM
thisisyourbrainonFark: bake at 450.

You're a heathen.
 
2010-12-03 12:59:02 AM
I have a video in my google video storage thingy of me eating a deadly red savina pepper, seeds and all.

I actually made "OM NOM NOM NOM NOM!" sounds as I chomped it.

No, not posting a link to fark. I remember the crap you 'tards gave the homeschool lady and Rainbow Brite.

/I remember that the pepper had a strange strawberry like flavour somewhere under all the heat.
//Eating it gave me a pepper high.
///Laughs at all those losers who claim that eating a raw savina pod will send you to the hospital.
 
2010-12-03 01:00:39 AM
i has an internet: Kuroshin: There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

Yucatan Sunshine


Yes, Yucatan Sunshine.
 
2010-12-03 01:04:21 AM
drewkumo:
thisisyourbrainonFark: bake at 450.

You're a heathen.


Why? Because I don't own a derp fryer?
 
2010-12-03 01:06:15 AM
thisisyourbrainonFark: Also, fark all that chopping of peppers, vinegar and other such cookery. This, plus butter. Wings MUST COOK UNTIL CRISPY.

/hotter than the Capsaicin Sea
//image that is
///wonders if pouring milk on cereal is considered cooking
add more slashies, bake at 450.


That stuff is vile and entirely to salty. It is overly bitter and is an overpoweringly base mixture, leaving your tongue feeling dried out and dessicated, like sucking down a teaspoon of alum. The heat, if you could call it that, is practically puerile and trivial in consequence. And if that wasn't offensive enough, it leaves behind an aftertaste redolent of baby aspirin. It is almost as if somebody mixed ketchup and the sodden remains of a pub ashtray and sold it in a bottle to unsuspecting rubes.

Blech!
 
2010-12-03 01:12:25 AM
Veteran of the Cola Wars: That stuff is vile and entirely to salty. It is overly bitter and is an overpoweringly base mixture, leaving your tongue feeling dried out and dessicated, like sucking down a teaspoon of alum. The heat, if you could call it that, is practically puerile and trivial in consequence. And if that wasn't offensive enough, it leaves behind an aftertaste redolent of baby aspirin. It is almost as if somebody mixed ketchup and the sodden remains of a pub ashtray and sold it in a bottle to unsuspecting rubes.
www.movieactors.com
You use your tongue prettier than a $20 whore!
 
2010-12-03 01:13:35 AM
Veteran of the Cola Wars: unsuspecting rubes.

You, sir, sound as if you know your cookery. That, or you're a food snob. That being said, perhaps one day I'll venture forth into some of these methods of putting together various ingredients in a formula more seductive to my ignorant palate.

/recipes, how do they farking work?
 
2010-12-03 01:13:37 AM
I wouldn't mind getting my hands on some of the seeds. They look incredible.

I do wonder what the heat is like though. Different peppers have different burn characteristics. There is a reason the jalapeno is so popular, it has a nice meaty long steady burn even if it's not that hot.
 
2010-12-03 01:14:49 AM
fresnelmusic: Veteran of the Cola Wars: That stuff is vile and entirely to salty. It is overly bitter and is an overpoweringly base mixture, leaving your tongue feeling dried out and dessicated, like sucking down a teaspoon of alum. The heat, if you could call it that, is practically puerile and trivial in consequence. And if that wasn't offensive enough, it leaves behind an aftertaste redolent of baby aspirin. It is almost as if somebody mixed ketchup and the sodden remains of a pub ashtray and sold it in a bottle to unsuspecting rubes.

You use your tongue prettier than a $20 whore!


Shiatkicker. **Rolls eyes**
 
2010-12-03 01:15:50 AM
The picture reminds me of a woman I once knew. Hot, adventurous, thrilling--and a non-stop pain in the ass sometime later. Did I regret ever laying eyes on her...
/No kidding.
 
2010-12-03 01:18:48 AM
vodka: I wouldn't mind getting my hands on some of the seeds. They look incredible.

I do wonder what the heat is like though. Different peppers have different burn characteristics. There is a reason the jalapeno is so popular, it has a nice meaty long steady burn even if it's not that hot.


Pepper relativity. Burn effects and time are relative. Short burn times don't matter if the burning it self is so bad that it seems to slow down everything into an event horizon of pain and suffering.
 
2010-12-03 01:22:07 AM
And the search for something to improve the taste of British "cuisine" continues.
 
2010-12-03 01:26:50 AM
Veteran of the Cola Wars: Pepper relativity. Burn effects and time are relative. Short burn times don't matter if the burning it self is so bad that it seems to slow down everything into an event horizon of pain and suffering.

So true. Love habaneros, but one day I hit the habanero from hell. I swear I saw God on that thing.
 
2010-12-03 01:32:28 AM
Sword and Shield: Veteran of the Cola Wars: Pepper relativity. Burn effects and time are relative. Short burn times don't matter if the burning it self is so bad that it seems to slow down everything into an event horizon of pain and suffering.

So true. Love habaneros, but one day I hit the habanero from hell. I swear I saw God on that thing.


When I ate the funky red savina, I felt the burn for hours... But those hours felt like weeks. The initial burst felt like it lasted for years. Each second was an eternity of doubting mine own sanity for having done this to my self.
 
2010-12-03 01:48:46 AM
thisisyourbrainonFark: Veteran of the Cola Wars: unsuspecting rubes.

You, sir, sound as if you know your cookery. That, or you're a food snob. That being said, perhaps one day I'll venture forth into some of these methods of putting together various ingredients in a formula more seductive to my ignorant palate.

/recipes, how do they farking work?




really, for the same amount of work, and bottle of nicer pepper sauce, you can have a far better wing experience.

sure, they aren't fried, but almost any of the nice pepper sauces mentioned here are a better experience for wings.

just don't forget the butter.
 
2010-12-03 01:53:37 AM
So, on Halloween, I get home from work and my sister tells me her friend got me something. This something was some Bhut Jolokia. Now me, being a lover of the spicey heat, without hesitating, grabbed a pepper out of the bottle and ate the whole thing. Now, I have a pretty high tolerance for heat, and for the first 20ish seconds I was able to maintain my composure, but then BAM. Wow, that was hot. I HATE milk. I ran to the refrigerator and poured myself a glass. Then another. I ate a cupcake. Slowly. I sat. I fought the burn. I hiccuped. What? I never hiccup. That pepper gave me hiccups. The burn was so intense. After about 10 minutes or so I was at the point that I wasn't really worrying about the heat anymore. By that time however, my sister's friend decided to try one. He cried. Someone mentioned me crying, I denied it as I wasn't. When he saw the friend crying, he redacted his claim that I was crying.

The next day, I had some intestinal distress...but...no secondary burn. I was absolutely shocked.
 
2010-12-03 02:01:12 AM
thisisyourbrainonFark: drewkumo:
thisisyourbrainonFark: bake at 450.

You're a heathen.

Why? Because I don't own a derp fryer?


Cool! Another appliance I need to buy. Never thought of upgrading to a derp fryer before... food comes out dumber than it went in?
 
2010-12-03 02:11:01 AM
dbaggins: thisisyourbrainonFark: Veteran of the Cola Wars: unsuspecting rubes.

You, sir, sound as if you know your cookery. That, or you're a food snob. That being said, perhaps one day I'll venture forth into some of these methods of putting together various ingredients in a formula more seductive to my ignorant palate.

/recipes, how do they farking work?



really, for the same amount of work, and bottle of nicer pepper sauce, you can have a far better wing experience.

sure, they aren't fried, but almost any of the nice pepper sauces mentioned here are a better experience for wings.

just don't forget the butter.


Nothing replicates the classic taste of frank's, though. So you must start with it as a base, then go from there, adding pepper while working on keeping that awesome flavor :)
 
2010-12-03 02:26:30 AM
Hell hath no fury like a...

www.peppers.com

Yes this stuff actually exists. I'm a complete wimp when it comes to hot spices, and I actually liked this stuff (in microscopic doses) because they actually put some decent flavor in the sauce along with the OMFG heat factor.
 
2010-12-03 02:37:48 AM
Devo Cornholiosky

my old roommate and I had been sampling some powerful hot sauces; he forgot to wash his hands and ended up fingerblasting his girlfriend with the fury of a thousand suns.
 
2010-12-03 02:46:30 AM
Here's a question.

Why you Americans like "HOTTER SALSAS!!!!1" over tastier salsas? Seriously, you're basically letting Rocco Sifriedi rape you with a concrete dick.
 
2010-12-03 02:46:51 AM
fresnelmusic: I was given one of these as a gift. I have never opened it. a little afraid to.


Here is the warning label on the outside of the lexan box it came in.


Is that the 2AM? I think it's 650,000 scovilles.

I saw an unopened bottle of Blair's 6AM on ebay that sold for $132. I missed the last hour of the auction... damn woman.

Somehow the 6AM is rated at 10.3M to 16M scovilles. Since pure capsicum is 16M, that doesn't sound like much of a solution. Maybe a little habanero sauce poured over crystalline capsicum.

www.hotsauce.com

Image goes to link where you can buy it for $425. Too much.
 
2010-12-03 02:53:53 AM
That's it... you motherfarkers have convinced me. I'm going to order some seeds and grow some of these. I won't eat them, that's what stupid people do, but I want to see if I can at least grow them.
 
2010-12-03 03:19:53 AM
Last fourth of July I made some cream-cheese stuffed jalapenos wrapped in bacon and stuffed nagas into a some of them and habaneros in others. It was fun watching people suffer.

On a side note. I think the heat from a naga is not as intense as a habanero. Mind you, it makes your ears ring but only for a short time. The main effect I noticed is that it made me drip sweat from my head for about 30 minutes.
 
2010-12-03 03:34:55 AM
Anyone got any spicy recipe ideas using the faux meat Quorn?
 
2010-12-03 04:06:09 AM
I like spicy food, but I just do not see the reason to burn out both ends of your digestive system within a few hours- or minutes? of each other.
 
2010-12-03 04:35:23 AM
AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)


That was my first thought as well. Back in the late 1970s I had one Thai pal jump up during sex and run off to the sink to scrub his (uncut) member. I was mystified until I remembered that we had just consumed quite phet (spicy) Tom Yam Koong, and that it was pain, not pleasure, that inspired his leap.

(Samran Yimyam, where are you today. Christ you're probably 60 by now. Assuming you are, that is.)

Moral, ladies and gentlemen: if you're going to tickle his pickle make sure you haven't eaten any high-scoville item within the last hour.

As for the guy in the pikky, he's courting misery. Those things should be handled like highly-radioactive isotopes.

/Burp.
 
2010-12-03 04:48:58 AM
bakhirun: AnEvilGuest: I call shenanigans - guy was holding them without rubber gloves.

Unless he's got people to hold his penis for him when he urinates, then I suppose it is plausible to handle such a thing bare handed ;)

That was my first thought as well. Back in the late 1970s I had one Thai pal jump up during sex and run off to the sink to scrub his (uncut) member. I was mystified until I remembered that we had just consumed quite phet (spicy) Tom Yam Koong, and that it was pain, not pleasure, that inspired his leap.

(Samran Yimyam, where are you today. Christ you're probably 60 by now. Assuming you are, that is.)

Moral, ladies and gentlemen: if you're going to tickle his pickle make sure you haven't eaten any high-scoville item within the last hour.

As for the guy in the pikky, he's courting misery. Those things should be handled like highly-radioactive isotopes.

/Burp.


Yeah learned the hard way that when cooking with peppers wash your hands BEFORE peeing as well as after. Also that God has a wicked awesome sense of humor and that if a piece of the pepper flies up off of the cutting board it WILL go right in your eye.
 
2010-12-03 04:54:45 AM
FDR Jones: What happens when the oil hits the anus?

www.booneville.k12.ms.us


Also...

huntergathercook.typepad.com
 
2010-12-03 05:15:30 AM
16 BILLION Scoville (new window) Also a neurotoxin, and can cause skin burns. (Then again, capsaicin is the same.)

This crap will kill you, or make you wish you were dead.

/Like eat a shotgun blast to end the pain wish.
 
2010-12-03 06:10:29 AM
rotorschnee: Anyone got any spicy recipe ideas using the faux meat Quorn?

i was once in an all-vegan metal-cover band called "Quorn". It lasted until the lead singer came out as being a meat eater... turns out he was gay, too, and went on to create the gay-carivore metal-cover band "Limp Briskit" (yes, metallers can be hipster-ironic, too)

/likes red hot chilli peppers
//would happily make an 8 prtn. pot of chill with 5-6 of these naga vipers in
 
2010-12-03 06:17:32 AM
rotorschnee: Anyone got any spicy recipe ideas using the faux meat Quorn?

but to be serious here... yes I do, plenty of fantastic recipes for vegan/vegetarian chilli/curries. shoot me a line to the mail in my profile (put 'fark' in the title, so it gets past my spamthingy)
 
2010-12-03 08:43:02 AM
Is Naga Viper = Penis Viagra?

/yay anagrams
 
2010-12-03 08:43:13 AM
fresnelmusic: I was given one of these as a gift. I have never opened it. a little afraid to.

Be afraid. I once dropped a glass bottle of 2 million Scoville sauce in somebody's kitchen. It was bad. For several weeks.

Besides ... that's too hot to really be useful for cooking. Its pretty, too, so keep it for showing off. Get a lesser sauce for cooking and you'll be better off. Something around 250,000 is plenty even for a chilli-head. Tell people that you'll open the pretty one *after* they've swigged the 250,000 (eg. Dave's Ultimate Insanity - my favorite)

ecx.images-amazon.com
 
2010-12-03 08:47:07 AM
I keep this in reserve...

ecx.images-amazon.com
 
2010-12-03 09:44:28 AM
Fireproof: I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?


I'm pretty sure you're thinking of pure Capsaicin oil. It's typically sold in a childproof proscription bottle and you're supposed to use like 1 drop for a 10lb bag of intense hot wings.

Any of you Houston farkers should check out :

Link
 
2010-12-03 10:07:00 AM
Fireproof: I can't seem to recall the name of it ATM, but there's some kind of spice that's so pure that it's sold only in granular form for like $200 a bottle. The hot sauce guru who runs HotSauceBlog.com took a single grain of it, mixed it with an entire can of tomato soup, took a single sip of the mixture, and even he couldn't stand it. To the point that he just threw the rest of the soup away.

Anyone know what that stuff is called and what it's rating is?


Yep, 100% pure cap. is crystalline, not liquid. The rating is 16 million IIRC.

(google, google)

Yep, the stuff you're looking for is "Blair's 16 Million Reserve".
 
2010-12-03 10:07:12 AM
TofuTheAlmighty: ibanezdude: Habaneros are 200,000 to 350,000. I've had habanero and bhut jolokia as fried poppers, the difference in the burn isn't too noticeable. The bhut burn lasts a bit longer, though.

Both result in extreme anal distress 5 to 8 hours later.

Capsaicin is soluble in oil so there's a good chance that frying them dilutes their potency.


The capsaicin is on the inside of the pepper so it isn't affected by the frying. The cheese inside makes it more bearable, though.

My recipe for great popper filling:

2 cups shredded sharp cheddar cheese
4 strips bacon
2 tbsp barbecue sauce

Cut up the bacon with poultry shears or make it extra crispy and crumble it up.
Use the bacon fat for frying after (I usually fry extra bacon to get a lot of fat in the pan).
 
2010-12-03 11:08:26 AM
MemeSlave:
Shenanigans. No married woman gets 'frisky' with any penis.


hey, hey, hey there-it's not always the woman that says no.
Some of us have spouses that are still too addicted to video games.

/married
//likes to get frisky
///damn you call of duty!
*cries*
 
2010-12-03 11:35:51 AM
twidgetfitch: Is that the 2AM? I think it's 650,000 scovilles.

nope... 1st edition 3am. I believe 1.2m SU.

I keep it on a very high, very stable shelf, in the original packaging. I don't need any curious children getting their mitts into it. I am thinking that it MAY become useful during the zombie apocalypse. I figure pouring the bottle into a gallon of water inside a hand pump fire extinguisher would make a fabulous chemical weapon.
 
2010-12-03 11:36:17 AM
Feint: Bhut Jolokia ...

The next day, I had some intestinal distress...but...no secondary burn. I was absolutely shocked.


The Naga Jolokia is an interspecific hybrid from the Assam region of northeastern India and parts of neighbouring Bangladesh.

It has to be something from that part of the world (see my post on the Dalle). They need to isolate this gene and breed it into all spicy peppers.

Maybe the cap. has an extra amino acid or something bound to it such that the body can digest it.
 
2010-12-03 11:49:01 AM
i has an internet: Kuroshin: There's a sauce out there that's almost nothing but habanero, vinegar, salt, garlic and water. Has little chunks of habanero in it. The label has a picture of a field on it (and maybe a woman picking peppers?), and the sauce itself is a medium orange. It's actually not all that hot (my fiance can eat it). If I can remember, I'll try to take a pic of it tonight when I get home. Not too spicy, not too sour, very delicious - especially those little pickled habanero bits. Toss with butter and wings and you've got yourself a good night!

Yucatan Sunshine


You are correct, sir!

Got home real late last night, so I just checked. This stuff is delicious:

i8.photobucket.com
 
2010-12-03 12:32:11 PM
Stonerbloopers: Scoville heat units Examples
15,000,000-16,000,000 Pure capsaicin
8,600,000-9,100,000 Various capsaicinoids (e.g., homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000-5,300,000 Law Enforcement Grade pepper spray, FN 303 irritant ammunition
1,359,000 Naga Viper
855,000-1,075,000 Naga Jolokia (ghost chili)
350,000-580,000 Red Savina habanero
100,000-350,000 Guntur Chilli, Habanero chili, Scotch Bonnet Pepper, Datil pepper, Rocoto, African Birdseye (Piri Piri), Madame Jeanette, Jamaican Hot Pepper
50,000-100,000 Bird's eye chili/Thai Pepper/Indian Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000-50,000 Cayenne Pepper, Ají pepper, Tabasco pepper, Cumari pepper (Capsicum Chinese)
10,000-23,000 Serrano Pepper, Peter Pepper
2,500-8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper), Tabasco Sauce
500-2,500 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew
100-500 Pimento, Peperoncini
0 No significant heat, Bell pepper, Cubanelle, Aji dulce

/Just in case anybody was curious
//somebody probably beat me to it


You used to never see those included in lists.
 
2010-12-03 12:47:06 PM
The_Cinnamon_Situation: Hell hath no fury like a...



Yes this stuff actually exists. I'm a complete wimp when it comes to hot spices, and I actually liked this stuff (in microscopic doses) because they actually put some decent flavor in the sauce along with the OMFG heat factor.


It exists, and I love the stuff. Just ran out yesterday, though- there's a hole on the shelf. It makes a nice spectrum of heat, starting with Chipotle Tabasco, up to Cholula and Sriracha, then to red Tabasco, the Scorned Woman and some Dave's Insanity.
 
2010-12-03 01:30:51 PM
i56.tinypic.com
 
2010-12-03 02:46:57 PM
media.tumblr.com
Homer: That talking coyote was really just a talking dog.
Dog: Hiya, Homer! Find your soul mate!
Homer: Wait a minute, dogs can't talk!
(dog barks)
Homer: Damn straight!
 
2010-12-03 02:54:27 PM
The folks who were talking about Yucatan Sunshine... check out Blair's Pure Death sauce. It's very similar, very fresh ingredients -- bhut jolokia, habanero, vinegar, Hawaiian sea salt -- and VERY tasty. Reminds me I need to buy a new bottle for the house.

My basic set of sauces are Pure Death, Sudden Death (put that on lunch every day), Mega Death (for when I want a kick), Dave's Total Insanity (more tangy than most of Blair's) and for when I want to really suffer, Mad Dog 357 Special Edition.

That said people are always giving me bottles of sauces so god only knows what I have in the back of my cupboard now...
 
2010-12-03 03:28:26 PM
CygnusDarius: Here's a question.

Why you Americans like "HOTTER SALSAS!!!!1" over tastier salsas? Seriously, you're basically letting Rocco Sifriedi rape you with a concrete dick.


www.scottrobertsweb.com
 
2010-12-03 05:27:01 PM
I must have this pepper. Bhut Jalokia (spelling?) is damned hot but doesn't seem to be all that much hotter than a habanero though I do prefer the taste. For those who are interested in trying the ghost pepper try the Mad Dog 357 Pure Ghost - it has an excellent flavor and if you use it sparingly you won't be all that sore. If you want a just plain rude sauce then the Slap Your Mama really fits the bill.
 
2010-12-03 06:26:49 PM
Joce678: fresnelmusic: I was given one of these as a gift. I have never opened it. a little afraid to.

Be afraid. I once dropped a glass bottle of 2 million Scoville sauce in somebody's kitchen. It was bad. For several weeks.

Besides ... that's too hot to really be useful for cooking. Its pretty, too, so keep it for showing off. Get a lesser sauce for cooking and you'll be better off. Something around 250,000 is plenty even for a chilli-head. Tell people that you'll open the pretty one *after* they've swigged the 250,000 (eg. Dave's Ultimate Insanity - my favorite)


Came for Dave's, leaving satisfied and spicy!
 
2010-12-03 10:04:11 PM
The Asshole Guy:

A funny story. Well not really funny for me. The wife cooked a meal with some hot peppers. She didn't wash her hands. Well being newly married she sat down and got frisky with my penis while it was baking.

Try doing that to her.
 
2010-12-03 10:40:57 PM
cspariah: The folks who were talking about Yucatan Sunshine... check out Blair's Pure Death sauce. It's very similar, very fresh ingredients -- bhut jolokia, habanero, vinegar, Hawaiian sea salt -- and VERY tasty. Reminds me I need to buy a new bottle for the house.

My basic set of sauces are Pure Death, Sudden Death (put that on lunch every day), Mega Death (for when I want a kick), Dave's Total Insanity (more tangy than most of Blair's) and for when I want to really suffer, Mad Dog 357 Special Edition.

That said people are always giving me bottles of sauces so god only knows what I have in the back of my cupboard now...


My bottle of Pure Death is almost empty. I really need to order more. Thanks for the reminder. :D
 
2010-12-04 12:06:35 AM
belhade: The Asshole Guy:

A funny story. Well not really funny for me. The wife cooked a meal with some hot peppers. She didn't wash her hands. Well being newly married she sat down and got frisky with my penis while it was baking.

Try doing that to her.


The question I've been asking is why was his penis baking BEFORE she grabbed it?
 
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