General Vega asked:

I recently started a store called The Hot Sauce Collector at http://hotsauce.zlio.com — I’ve been collecting hot sauce for five years and am quite passionate about hot sauce and fiery foods. This store seemed like a great entrepreneurial experiment in web stores, with the potential to build highly-targetted sites focused on particular products and product genres. My thesis was that a focused site could outcompete broader, larger sites in depth and quality of coverage. Any tips on how I could make The Hot Sauce Collector a better site for my customers would be much appreciated. Thanks in advance!

Jill asked:

My husband loves spicy food, jalapeños and what not. I grew up without eating much spicy food. Taco Bell was about as hot as it got. But he’s always trying to get me to try new things. He often cooks various peppers and jalapeños and just being here when he cooks, I start coughing and my sinuses begin pouring. I finally tried something he made and he didn’t use any spices, just regular bell peppers. He said they don’t have capsaicin so they’re not spicy. But just as I took a bite, my mouth was immediately on fire, my sinuses were pouring, I was sweating and I felt like my throat was closing. Not closing real bad, but it just felt weird. I was coughing and I couldn’t eat anymore. But I didn’t swell up or anything. So why would I react this way if they’re supposedly not spicy? He thinks I might be allergic but I don’t really think so. I mean, maybe, but maybe I just have really sensitive taste buds?

The Scoville scale says they have no heat.
http://en.wikipedia.org/wiki/Scoville_scale

The “heat” or “hotness” of chili peppers and consequently pepper sprays is measured in Scoville Heat Units (SHU) or the Scoville scale, named after the American chemist Wilbur Scoville. The presence of the chemical capsaicin is responsible for this pleasant or unpleasant degree of heat, depending on if you are talking to a hot wings connoisseur or an assailant with pepper spray dripping from his face.

For all you culinary folks or chili eaters, a sweet bell pepper is rated 0, containing no capsaicin. A pimento or pepperoncini is only mildly spicier with a 100-500 SHU rating. Green pepper Tabasco sauce may yield 600-800, regular pepper Tabasco at 2500-5000, and super spicy habanero Tabasco sauce topping out at 7000-8000 SHU. Widely popular jalapeño peppers rate around 2500-8000. BAM! Pure cayenne pepper typically packs enough capsaicin to reach 30,000-50,000, compared to more exotic 50,000-80,000 Thai peppers. Speaking of more exotic peppers, a Naga Jolokia pepper from India ranges from 850,000 to 110,000 and a Dorset Naga may reach 1,600,000 SHU, or 1.6 million units of fiery mouth burning hotness!

Capsaicin in its purest form has a Scoville rating that ranges from 15,000,000 to 16,000,000. Yes, that reads 16 million! The standard grade pepper sprays in the US usually achieve 2 to 5 million SHUs.

Pepper sprays are inflammatory, unlike Mace which is an irritant. Inflammatory agents will cause immediate closure of the eyes and will induce coughing, choking and nausea. Temporary blindness due to dilation of the eyes and the mucous membranes will swell up, effectively preventing all but life support breathing.

The effects may last from 20-45 minutes depending on the pepper spray’s strength. Popular pepper spray products, such as Pepper Shot are rated at 10% strength, boasting a SHU of 2 million. The Wildfire 18% contains enough Oleoresin Capsicum (OC) to achieve nearly 3 million Scoville Heat Units of stopping power. Bear strength Guard Alaska requires a higher concentration for those that venture into the woods, with at least a 20% concentration of capsicum firepower.

There are even triple action self defense sprays incorporating OC pepper, CN tear gas, and a UV marking dye. This potent combination sends your assailant into an uncontrollable fit of coughing and choking while his eyes are slammed shut. The CS tear gas causes a profuse tearing to the already affected eyes, as well as an intense burning sensation to the face. The UV marking dye marks the assailant and may assist in identification once apprehended.

Conveniently, many pepper sprays come on key chains. This is a good idea since most people will usually have their keys with them. But don’t forget about the times you don’t have your keys. The small investment in additional pepper spray may save your life or the life of a loved one! Then you will also always have your pepper spray within easy reach. You can also find covert pepper spray products such as pepper batons (kubotans), pepper pagers, lipstick spray, “Stunning Ring”, and hand weight Hot Walkers for walking and jogging. Pepper spray is also sold in gel stream formulas instead of liquid sprays. Gels have the advantages of longer distance, stronger pepper, very sticky on the target’s face and less contaminating overspray.

However, the best, strongest, and farthest ranged pepper spray in the world will amount to the SHU rating of that bell pepper if you fail to do three simple things: purchase some pepper spray, carry your pepper spray wherever you go and practice using it. This means buying extra pepper spray and actually “waste” it by discharging practice sprays to gauge the range of your product and improve your spraying accuracy. If you are going to under shoot or hit the wall next to an attacker, you mind as well pack your pockets with pimentos. Of course, with the affordability of peppered self defense products and the peace of mind you gain by being prepared, if you do ever find yourself in a pepper, err pickle… you can hardly consider it a waste.

It would be nice to believe that nothing will happen to you, but the reality of it is that an ounce of protection could be worth more than a pound of cure. What is Worth Protection to you? Your belongings? Your family? Your personal well-being?

Don’t be afraid to spice up your self defense, stay safe and be prepared!

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taccoguy asked:

Please be specific and tell me about what makes wing stop’s atomic wings so hot.
Please include the scoville scale unit, the peppers in the sauce(be specific), the intensity, and the taste. Plus anything else that will help.
The best answer will receive 10 points.

http://en.wikipedia.org/wiki/Scoville_scale

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When I host parties, I always have at least 2 or 3 hot appetizers for my guests to choose from. I am not a “throw-a-can-of-peanuts-on-the-table” kind of gal!

It’s important to me that I take the time to select satisfying party appetizers that:

Are simple to make

Have few ingredients

Hold up well over time

Are pleasing to look at and of course,

Taste great!

Over the years, I have tried out a lot of easy party appetizers on my friends and family and hands down, the three below are my “Top 3 Most Requested Hot Appetizers” (in no particular order).

Number One Most Requested Hot Appetizer–Warm Chipotle Cheddar Dip

2 cups shredded Cheddar cheese

1 cup shredded Monterey Jack or Mozzarella cheese

1/2 cup mayonnaise

1-8 oz. can whole kernel corn, drained (3/4 cup)

1-4 oz. can chopped green chili peppers, drained

2 teaspoons finely chopped canned chipotle chili peppers in adobo sauce (or to taste)

1/4 teaspoon garlic powder

1 medium tomato, seeded and chopped (3/4 cup)

1/4 cup sliced green onion

2 tablespoons snipped fresh cilantro

Vegetables, crackers or chips

I found this dip when I was on a low carb diet and was looking for a party appetizer that would work well with vegetables. Something with a robust flavor that would perk up the veggies.

Well this one definitely fit the bill. This appetizer has become a favorite among my friends. It’s served multiple times throughout the year at various parties that I either host or attend.

You can make it as smokey and spicy as you want by adjusting the amount of chipotle peppers (smoked jalepenos) but watch out. You can easily go from mildly spicy to blow-your-face-off hot by adding too much!

Steps to Make Cheddar Chipotle Dip

Preheat oven to 350 degrees.

Stir together cheeses, mayonnaise, corn, green chili peppers, chipotle chili peppers and garlic powder in a large mixing bowl. Spread mixture into a 1 quart, covered dish.

Bake for 30 minutes until bubbly. Top with tomato, green onion and cilantro. I like to make a pattern out of the toppings so I put the tomatoes all in the middle, make a ring around them with the green onion then sprinkle the cilantro over all.

Serve with vegetables, like red, green and yellow peppers. Tostido and Frito Scoops work well too.

Number Two Most Requested Hot Appetizer–Boneless Buffalo Wings

1 large bag of popcorn chicken, thawed (I buy mine at Sam’s Club)

1 package dry Good Seasons Italian dressing mix

1 bottle Frank’s Red Hot Sauce (or to taste)

1 stick margarine (butter will separate)

2 teaspoons lemon juice

Pinch dried basil

In a saucepan, combine dressing mix, hot sauce, margarine, lemon juice and basil and cook until margarine melts, stirring constantly.

Place chicken in a large bowl and pour sauce over it. Stir until well combined, then pour all into a Crock Pot. Cook on low 4 hours. Crack the lid to keep down the steam and prevent wings from getting soggy.

Serve with celery sticks and blue cheese dressing (do not use the reduced fat variety).

Number Three Most Requested Hot Appetizer–Warm Green Chili Dip

8 oz. shredded mozzarella cheese

8 oz. shredded mild cheddar cheese

2 cups mayonnaise

1 small sweet onion, minced

1 can (4 oz.) chopped green chilis, drained

1-1/2 oz. chopped pepperoni

1/2 cup sliced ripe olives

Assorted veggies (baby carrots and peppers are great!)

Tostidos or Fritos Scoops

In a shallow baking dish, combine the first five ingredients. Top mixture with the pepperoni and olives.

Bake at 325 degrees about 25 minutes or until bubbly. Serve with Scoops, crackers or assorted fresh vegetables.

Note: I do not recommend using reduced fat mayonnaise.

Speaking from personal experience, these three hot appetizers are guaranteed to be a hit at any get together.

WARNING: Get ready to hand out the recipes!

Underwater Gold Detector

Sid asked:

Pure Capsaicin is 15million on the Scoville scale, by comparison pepper spray is up to 5million and Scotch bonnet chillis are up to 1million.

Would it kill you or cause organ failure do you think?
capsaicin is the irritant in chillis btw. That’s why currys taste hot

I’ve been told that 800 000 S.U. can raise your blood pressure, which isn’t good, and I’ve been known to eat hot sauces like candy, so it’d be very helpful to know

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Sweet peppers and black peppers do not belong to the same family. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes.

Peppers are loved for their versatility in many great dishes, including grilled for barbecues, stuffed with desired filling and baked, steamed with other veggies, cooked in sauces or stir-fries, or eaten cold, crisp and raw in salads or as snacks any time of the day. It?s no wonder they are the favourites of the vegetarians and vegans.

They come from the colorful Capsicum family which can be split into two main categories – sweet bell peppers and the spicy chillies, such as jalapenos. The difference arises from the presence of capsaicin in chillies (which is explained later) but not in sweet bell peppers.

Sweet bell peppers are also known as capsicums, sweet peppers or green/red peppers.

All sweet bell peppers start out green and change color as they ripen. Depending on the stage of ripeness and their variety, their colors range from orange, yellow, red, purple, brown, black, ivory or green and so do their sweetness.

But green bell peppers remain green throughout the ripening process. Thus, it can be challenging to differentiate the other bell peppers from the green variety before they ripen.

All peppers are an excellent source of vitamin C. Green bell peppers contain as much as two times of vitamin C as oranges while red or yellow pepper pack three or four times the daily value of vitamin C.

Besides power-packed with vitamin C, bell peppers also provide vitamin B6, phytochemicals such as lycopene and beta-carotene (the precursor for vitamin A), folate, potassium and plenty of fiber. Chilli peppers contain an additional substance, called capsaicin which has many health benefits:

· Effective treatment and natural pain relief for inflammation such as arthritis, psoriasis, diabetic neuropathy.

· Reduce risk of heart attack and stroke as it helps to reduce cholesterol levels and formation of blood clots.

· Clear blocked nose and congested lungs.

· Prevent prostate cancer by inhibiting growth of cancerous cells · Prevent stomach ulcers by killing bacteria in the stomach and stimulate more protective stomach juices.

· Help to lose weight as it speeds up the body?s metabolism rate, suppresses appetite and cravings for sweet foods.

· Lower risk of Type 2 diabetes by controlling the blood sugar.

Capsaicin is what makes the chillies hot as it produces a strong burning sensation in the mouth. The seeds are not the main culprits for causing the hotness. Actually, capsaicin is most concentrated in the white membrane where the seed is attached.

Thus, you should be careful when handling the chilli peppers so as not to let them come in contact with your skin or eyes such as rubbing your eyes with your hands after touching the chillies. Wash your hands thoroughly with soap and water after handling the chillies.

Should you eat a really hot chilli which causes an unbearable burning sensation in your mouth, drink milk or eat yogurt, rice or bread instead of water to ease the pain.

Here are a few tips on how to handle the chillies skillfully:

· Wear gloves.

· To remove the seeds without touching them, hold the chilli stem and cut open with a paring knife. Cut away the membranes and seeds with the knife. Using a melon baller can also do the trick. Soak the chillies in water for another 15 minutes before cutting them. Note that this will only reduce but will not fully remove the ?hotness? of the chillies.

· If you do not need to remove the seeds, just hold the chili by the stem and cut the chillies into rings. Asians like to eat the raw chillies as a dip in this manner, with the chillies soaked in lime juice or soy sauce.

Chilli peppers come in different sizes, shapes and degrees of heat or spiciness. The more mature the pepper, the hotter it will be. To measure the heat level in chillies, the Scoville Scale is often used. The Scoville Scale converts the amount of capsaicin in parts per million into Scoville heat units. So the greater the number of Scoville Scale, the hotter the pepper. A sweet bell pepper measures 0 Scoville unit and a habaneros or scotch bonnet, the hottest known chilli peppers, records at around 300,000 units.

Peppers are available in the markets all year round. Choose well-shaped, firm and glossy peppers which feel heavy for their size. Look out for unhealthy peppers with soft or wrinkled areas, cracks, slashes or black spots. Except for jalape? which often have shallow cracks at their stem ends, chili peppers should be free of crack.

It?s best to wrap the peppers in paper bags or paper towels and store in the refrigerator to keep their freshness, up to 5 days for bell peppers and up to 3 weeks for chilli peppers.

Remember to wash the peppers before cooking so as to remove the wax on their surfaces.

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It’s simple really. Peppers with meat in a spicy stew with tomatoes, onions, beans and other ingredients in as many variations as the mind can muster. From Baja to Cincinnati right through the heart of Texas, where it’s the official state dish, chile con carne, or chili for short, is among the most famous indigenous American foods.

Some say that chili was invented in Mexico during the 1840′s, possibly in Chihuahua, as a complimentary dish served at cantinas for outsiders, who wanted something spicy and cheap. Others contend it was born in Ensenada, Mexico in the 1880′s as a way of stretching available meat in the kitchens of poor Tejanos. Many Texans maintain that it was the invention of Texas cowhands who ate it by the bucketful as the drove their herds across the plains. The most imaginative origin traces its roots back to pre-Columbian Aztec chefs.

What is known for a fact is that in the 1880′s, colorfully-dressed Hispanic women called “Chili Queens” began to operate around Military Plaza and other high traffic public places in downtown San Antonio, Texas, where they would reheat cast iron pots of pre-cooked chili and sell it by the bowl.

Sanitation laws in the late 30′s shut down the Chili Queens, but not the public appetite for this tasty Western dish. Chili parlors opened by hundreds. These small, family-run chili joints spread from Texas to the rest of the USA, and became a part of the pre-WWII American landscape. Even today hardly any American who claims to be able to cook doesn’t have their very own secrete recipe for chili, whether it be hot, sweet, thick, soupy or just plain odd.

Regional variations add a certain level of enjoyment for chili lovers. Traditional Texas style chili is thick and uses few to no vegetables. New Mexico chili is famed for it’s thinner consistency and the use of green rather than red chili peppers. In the chili in Cincinnati, Ohio has a sauce like quality and is used as a condiment or topping for hotdogs or spaghetti. White chili uses no tomato and relies on beans. Vegetarian chili (chile sin carne) is, of course, meatless. Health conscious chili ditches the suet and substitutes white button mushrooms for beans to lower the calories. In fact, chili is such a malleable dish that it can be hard to define. Still, most people know it when they taste it, and are all to happy to do so.

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