your doing it rong.
On Netfilx, there’s a show called “We Are the Champions.” It’s a mini-series about different oddball contests. Stuff like frog jumping and rolling down a hill after a cheese wheel.
There is also a segment about hot pepper eating contests.
The series is worth the watch I think.
I’m afraid to try a reaper. Maybe I wouldn’t fear it so much if I had more cowbell.
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because that would make life too good to be true, and we would realize we’re in the matrix
Resurrecting this old thread because of an item in the news today:
This reminds me of a hot sauce recipe I was reading recently, was online and recent, not even from the 60s.
Anyway, it said something like “I recommend jalapenos, although you can use a few serrano or even habanero peppers (the hottest kind of pepper!) to make it hotter (DO NOT USE ALL HABANEROS!)”
Speaking of spicy stuff, what is going on with Sriracha? All I know is prices went through the roof, Huy Fong apparently stopped buying peppers from the company that had supplied them for decades. That pepper farm sued and won a couple million dollars for breach of contract. Huy Fong is saying it’s a pepper shortage.
People are saying the new stuff isn’t as good. I don’t know if I should buy Huy Fong or the… I think it’s called the Underwood Ranch brand that people seem to like.
Huy Fong is the original. I have not noticed a difference in quality, possible I got a “good batch”. They absolutely were unethical to their supplier and tried to screw them for good profit so I have no goodwill for them. I don’t care enough to boycott good sauce though.
Underwood Ranch is using the original peppers, I can’t say how good it is. If I see it I’ll definitely pick it up but haven’t noticed it on shelves.
FWIW I haven’t found a copycat worth a damn. I’ve tried maybe 4 or 5 competitors and they’re all garbage, I ended up throwing them out, and usually I’ll stubbornly finish something to not waste it. Underwood may break that streak though.
I don’t see Underwood being sold near me either. Amazon wants to only sell me multi bottle packs. I’ll just get the HF stuff, I’m not that picky.
I only just recently learned that birds aren’t effected by capsaicin. So I made my own homemade pepper spray to spray on bird feeders to deter squirrels and other pests. A bottle of cheap vodka, a few habaneros and some mint sprigs. Because apparently rodents hate mint.
I think you should go all Mark Rober on the squirrels and build an obstacle course.
I like to make my own hot sauce, but up until now I have limited my sauce making to merely blends of peppers, salt, water and vinegar.
But the real hot sauce makers like to ferment their home-made sauces. I am just a little weirded out by the concept of letting my food intentional rot itself into deliciousness.
Anyone ferment anything themselves like this or pickles, or kombucha, or kim chi or anything?
I started putting pepper powder in the bird seed, and it worked for a while as a deterrent to the squirrels. After a few months, one of those little rodent bastards apparently started to develop a taste for spicy food as he started chowing down on the peppery seed regularly.
No, but I have considered getting a fermentation setup specifically to make hot sauce.
I’ve fermented kombucha and sauerkraut, plan to do kimchi sometime.
I don’t make my own sauces. But I will buy some Scorpion chiles from the Asian market, roast them, then blend them with store bought salsa. It’s quite hot, but not nearly as hot as eating the pepper raw. That’s something that I only needed to do once.
No thanks. I’m not interested in befriending the squirrels.
I used to trap and release at a park across town. But there are always more squirrels.
That’s too bad. It is amazing how persistent, creative, and determined that the squirrels were shown to be on those videos.
I’ve got a Pepper X hot sauce. The only hot sauces I’ve had that were hotter were ‘cheat’ sauces (capsaicin extract, etc.) that are disgusting. This at least tastes decently for the 0.1 seconds you can taste it before the heat kicks in.
Agreed… The original Pepper X sauce (as I think they’ve made several iterations now) had a very nice flavor and a delayed heat. Realistically it was enjoyable for like 3 seconds 
I don’t do SUPERhot sauces for actual consumption. But I like mixing something like 1 ghost in with a pile of milder things like chipotles, or any kind. Maybe 1 Trinidad Scorpion per 4 oz bottle mixed with other peppers.