I've noticed something about my dreams over the past few years. Increasingly, they are about hot peppers. Growing them, harvesting them, trying them with new dishes. I am so addicted to hot peppers that my wife and family think that I am insane. When I go to a Thai restaurant and order it "Thai hot" they always roll their eyes. Then I have to ask for the spicy tray to complete the "hot" that the chef did not add to the dish. It's not the same though. Every chile flavor should be cooked into the dish itself. I am convinced that most chefs have no idea how to cook with gourmet super hots. It is sad. Because there are so many chileheads now. Chefs have to start figuring this out.
So, does it bother anyone else when they go to look at the ingredients of a hot sauce and find out that one of the main ingredients is water? Obviously, this is how so many hot sauces sell their products so cheaply. They are basically cutting the product with water. I find it appalling personally. I won't even bother with a hot sauce that uses water as an ingredient. How can you actually get to the flavor of the pepper that way?