Hot Sauce Love

Many people ask the question “Which is better? Store bought or home made barbeque sauce?” It really comes down to what your personal preference is but if the run of the mill taste of the bbq sauce found on grocery store shelves just doesn’t cut it then creating your own secret sauce can be part of the grilling fun.

Let’s face it, using the right or wrong kind of barbecue sauce can make or break your barbecue. The flavor of your meat, poultry or pork will live or die by the sauce that you choose. Barbecue sauce provides that extra kick that barbecue is known for and with the right kind of sauce any dish you prepare will taste that much better.

Let’s look at store bought barbecue sauce for a moment. We’ve all seen the bottles lining the shelves. They come in different flavors and colors, in small bottles and large bottles, but are they really the best choice for the ultimate in barbecue tastiness? It seems that most people are satisfied by what they offer, otherwise they wouldn’t buy them. But for most people it’s probably just a matter of convenience. What most consumers don’t realize is that barbecue sauce bought at the local grocery store is nothing more then a watered down version of the homemade sauces that make barbecue so popular in the first place.

Foods that sit on grocery store shelves have been manufactured with a long shelf life in mind. The ingredients used are chosen because they will not go bad quickly and in many cases are less then healthy. The barbecue sauce found on store shelves uses high fructose corn syrup as a sugar substitute because it is a whole lot cheaper to use than natural sugar.

While sugar is not necessarily healthy high fructose corn syrup is even less so. It is a sugar substitute that is a low grade quality food. The human body is actually unable to metabolize and break it down so when it gets to your liver it is almost always instantly turned into fat.

There is an easy way around this problem, make your own barbecue sauce. Nobody is saying that barbecue sauce is the healthiest of food products, but by making your own recipes you can cut out some of the processed foods such as high fructose corn syrup. The way real barbecue sauce is made is with natural cane sugar or brown sugar. There are also hundreds of spices and herbs readily available as well as other ingredients that if combined right can make a tasty sauce that will have friends and family asking you for your secret recipe.

You start with a basic sauce and add to it from there. A base sauce consists of melted butter, sugar and small portions of chili powder, salt, and black pepper. Once you have a basic foundation sauce made you can add some tomato paste, Worcestershire sauce, maybe some onion powder. Mixing these basic ingredients in different amounts and combinations will give you a multitude of flavors to start with. After that you can start adding any number of other spices, herbs or flavorings such as lemon juice, hickory or mesquite flavoring to make a truly personalized barbecue sauce. With a little patience you can create a sauce that can compete with the best of them.

Store bought barbecue sauce will work in a pinch but for truly remarkable barbecue taste creating your own home made barbecue sauce is the best way to go.

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The anticipated pain of surgery, and even post-operative pain, is keeping a lot of patients from going for that much needed treatment. Although anesthesia has been effective for keeping a patient asleep, immobile, and out of pain during complicated surgeries — it can hardly prevent pain from recurring once the patient wakes up.

Due to the limitations of anesthesia, the medical and research community has been looking for a suitable substitute or alternative. Recently, scientists have made experiments on substances that are used to make hot sauce. Surgeons have tried to use the chemical that gives chili peppers their “fire” as an experimental anesthetic by directly pouring the said substance into open wounds during knee replacement and a few other highly painful operations. The experiments made use of an ultra-purified version of capsaicin to avoid infection. Volunteers were under placed under anesthesia so that they don’t feel the initial burn.

Treating surgically exposed nerves with a high dose of capsaicin will numb them for weeks, so that patients suffer less pain and require fewer narcotic painkillers as they heal. According to Dr. Eske Aasvang, a pain specialist in Denmark who is testing the substance, “We wanted to exploit this numbness.”

For centuries, chili peppers have been part of folk remedy and heat-inducing capsaicin creams are a familiar drugstore cure for muscle spasms. Today, however, the spice is also commercially “hot” due to research showing how capsaicin targets key pain-sensing cells in a unique way. Aside from California-based Anesiva Inc.’s attempt to harness that burn for more focused pain relief, Harvard University researchers are also mixing capsaicin with another anesthetic drug in hopes of developing epidurals that would not confine women to bed during childbirth, or dental injections that don’t numb the whole mouth. At the National Institutes of Health, scientists hope that by early next year, they can begin testing in advanced cancer patients a capsaicin variant that is 1,000 times more potent, to see if it can zap their intractable pain.

Nerve cells that sense a type of long-term throbbing pain contain a receptor, called TRPV1. Capsaicin binds to this receptor and works to produce a painkilling action on specific pain-receiving fibers.

These so-called C neurons also sense heat; thus capsaicin’s burn. But when TRPV1 opens, it lets extra calcium inside the cells until the nerves become overloaded and shut down. That’s the numbness. “It just required a new outlook about … stimulation of this receptor to turn those cellular discoveries into a therapy hunt,” says NIH’s Dr. Michael Iadarola.

In a meeting of the American Society of Anesthesiologists, Aasvang reported that forty one men were tested and underwent open hernia repair. Capsaicin recipients experienced significantly less pain in the first three days after surgery. Another U.S. study of 50 knee replacements, half were treated with capsaicin who used less morphine in the 48 hours after surgery and experienced less pain for two weeks. Several on-going studies are experimenting with larger doses in more patients to find out whether the effect is real.

“There’s a huge need for better surgical pain relief,” said Dr. Eugene Viscusi, Director of Acute Pain Management at Thomas Jefferson University in Philadelphia, Pennsylvania, one of the test sites. “Morphine and its relatives, so-called opioid painkillers, are surgery’s standby. While they’re crucial drugs, they have serious side effects that limit their use.”

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Curious as to why Chile Peppers are dried? Can anyone provide any history? Are there any wives tales behind having a ristra?

Anyone know about the Scoville scale? Why and How it was used?

Thanks….

Heat oven to 200C/fan 180C/gas 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm metal rings (2-3cm deep) and place on the tray. Melt the 50g butter with the stock, bubble briefly, then add the chopped herbs and a little pepper. Set aside for a few mins to infuse.

Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Brush with some of the butter mix, scatter over half the shallots and chilli, brush with a little more butter, then season. Continue layering and buttering, pressing down gently as you go. Finish with a layer of potatoes and a final brushing of butter. Cover loosely with foil, bake for 20 mins, remove the foil, then bake a further 25 mins or until the potatoes are tender and golden.

Meanwhile, tip the squash in a single layer into a roasting tin and toss with 2 tbsp oil, a few thyme and rosemary sprigs and black pepper. Roast with the potatoes for the final 20-25 mins until soft and starting to brown.

Make the sauce: simmer the shallot, garlic and sage with the vinegar and wine until the pan is almost dry. Immediately add the butter, a piece at a time, over a low heat, stirring as you go until you have a creamy sauce. Sieve into a small pan and thin with about 1 tbsp of warm water, so it is a pouring consistency. Throw in a few thyme leaves and set aside.

When ready to serve, heat the remaining 2 tbsp oil in a frying pan. When hot, add the sliced mushrooms. Fry for 1-2 mins until golden on both sides, turning once only. Season with salt and pepper.

Heat the grill to high and remove the rings from the potatoes. Lay the mushrooms on top of the potatoes, then lay 2 overlapping slices of cheese on each. Grill until the cheese has just melted. Top with a pile of squash and a scattering of fried sage leaves, then gently lift onto hot plates. Briefly reheat the sauce and drizzle a little around each serving. Ready you are Chili Potato Fiery Sauce Please visit in the site www.indomunch.com for extra details.

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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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