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The truth about Hot Ones sauces
- Thread starter Downriver
- Start date
Thanks for sharing DR.
Great short film. Highlighting things i have been griping about for years. Sauce makers labeling their sauces the heat level of the chiles, not the heat level of the sauce. Glad the channel paid the money for hplc testing.
We also found a Short of Ed Currie talking about "refrigerate after opening"
Great short film. Highlighting things i have been griping about for years. Sauce makers labeling their sauces the heat level of the chiles, not the heat level of the sauce. Glad the channel paid the money for hplc testing.
We also found a Short of Ed Currie talking about "refrigerate after opening"
Bou
eXtreme
+1 for what Salsalady wrote
.
No surprises here. The concept of the show is good and depending on the guest it can be fun to watch. It sure helps to boost the sales of the sauce makers involved and spread the love for the heat which is positive. On the other hand false claims regarding SHU ratings piss me off. I don't get it; why don't they just tell the truth? When we see results like this with numbers tested several times lower than the stated rating, it is difficult to explain it other than a desire to deceit their customers. All this stupid hype surronding the world's hottest pepper (with fake bullshit like Pepper X, Pepper D, etc.) is only fueled by the huge amount of money it can generate and the fame that comes with it. For some reason all of this is known but no one seems to care. To a lesser extent it reminds me of VW dieselgate!
Anyone who has made a mash with very hot/superhots knows that it will be hot as fuck; way hotter than most sauces on the market (except those containing extracts). How many misjudged their so-called tolerance because they were used to buy hot sauces supposedly rated at over a million+ Scoville and learned the hard way when biting into their first superhot having a "near-death" experience (with incomprehensible but instant regrets
)?
.No surprises here. The concept of the show is good and depending on the guest it can be fun to watch. It sure helps to boost the sales of the sauce makers involved and spread the love for the heat which is positive. On the other hand false claims regarding SHU ratings piss me off. I don't get it; why don't they just tell the truth? When we see results like this with numbers tested several times lower than the stated rating, it is difficult to explain it other than a desire to deceit their customers. All this stupid hype surronding the world's hottest pepper (with fake bullshit like Pepper X, Pepper D, etc.) is only fueled by the huge amount of money it can generate and the fame that comes with it. For some reason all of this is known but no one seems to care. To a lesser extent it reminds me of VW dieselgate!
Anyone who has made a mash with very hot/superhots knows that it will be hot as fuck; way hotter than most sauces on the market (except those containing extracts). How many misjudged their so-called tolerance because they were used to buy hot sauces supposedly rated at over a million+ Scoville and learned the hard way when biting into their first superhot having a "near-death" experience (with incomprehensible but instant regrets
)?
HellfireFarm
eXtreme
I can't eat plain raw peppers for some reason, even poblanos give me a little trouble. (in pico or the like, not a problem)
But for "tolerance" my guide is the Frank's clone recipe I posted a test on a couple years ago. May not be the pure pepper, but if they're all processed the same, at least the comparitive relation is the same.
Anyone who has had one of the fast-food "ghost fries" or "reaper sauce" should know that just having the name doesn't mean anything. Taco Bell's Diablo sauce is STILL the hottest thing I've ever experienced from fast food.
But for "tolerance" my guide is the Frank's clone recipe I posted a test on a couple years ago. May not be the pure pepper, but if they're all processed the same, at least the comparitive relation is the same.
Anyone who has had one of the fast-food "ghost fries" or "reaper sauce" should know that just having the name doesn't mean anything. Taco Bell's Diablo sauce is STILL the hottest thing I've ever experienced from fast food.
A few years ago, BurgerKing was advertising "Guaranteed HOT fries or they're free" I asked what kind of peppers they used on their HOT fries... I was Serious! All excited to try their Spicy fries.... the cashier just looked at me like...."Huh? What?" ...
I finally figured out they were temperature hot, not spicy hot....
true story...
I finally figured out they were temperature hot, not spicy hot....
true story...
Bou
eXtreme
!! Were they hot enough or did you end up with free fries?A few years ago, BurgerKing was advertising "Guaranteed HOT fries or they're free" I asked what kind of peppers they used on their HOT fries... I was Serious! All excited to try their Spicy fries.... the cashier just looked at me like...."Huh? What?" ...
I finally figured out they were temperature hot, not spicy hot....
true story...
I watched that documentary on YouTube and was gobsmacked. Fuckerbutt doesn't even try and dispell anything.
It seriously calls out the credibility of Hot Ones, Guinness Book of Records, the facility that tested his rubbish and of course Fuckerbutt himself (we all knew he was a shyster anyway).
And WTF is wrong with people? 122k Scovilles and they're shitting themselves?
And everybody that ever bought that "2 million SHU" "sauce" should feel like a dipshit right now.
It seriously calls out the credibility of Hot Ones, Guinness Book of Records, the facility that tested his rubbish and of course Fuckerbutt himself (we all knew he was a shyster anyway).
And WTF is wrong with people? 122k Scovilles and they're shitting themselves?
And everybody that ever bought that "2 million SHU" "sauce" should feel like a dipshit right now.
This is what happens when you are in the money making business. Same mechanism what make Nike make terrible shoes.
Its not a crime tough.
If all of this is a problem, don't buy the product.
Growing and cooking your own food will always beat a shelf product on taste.
Its not a crime tough.
If all of this is a problem, don't buy the product.
Growing and cooking your own food will always beat a shelf product on taste.
HellfireFarm
eXtreme
In general, I find most of the online pepper/hot sauce eaters not very credible. I've seen some claiming ghost when it's something like a jalapeno. There's ONE that I trust as genuine, but that's about it.
That said, they can be good for marketing if they feature your product...
That said, they can be good for marketing if they feature your product...
I have used SW Bio-Labs in Las Cruces, NM for many products over 20 years. Used to be about $65, it is probably a bit more by now.
scovilleheatlab.com
If you don't use SW Bio-Labs, make SURE the lab is very experienced in doing capsaicin testing, whether on fresh or dried peppers or a hot sauce product. A lot of labs will tell you they can do HPLC testing for capsaicin, but I would only trust an experienced lab.
The process is called High Performance Liquid Chromatography (HPLC). It is not something that can be done at home. It needs the equipment and expertise of a lab.
Southwest Bio-Labs Scoville Heat
Southwest Bio-Labs, Inc. specializes in Scoville Heat testing of chile peppers and pepper products
scovilleheatlab.com
If you don't use SW Bio-Labs, make SURE the lab is very experienced in doing capsaicin testing, whether on fresh or dried peppers or a hot sauce product. A lot of labs will tell you they can do HPLC testing for capsaicin, but I would only trust an experienced lab.
The process is called High Performance Liquid Chromatography (HPLC). It is not something that can be done at home. It needs the equipment and expertise of a lab.
@Downriver thanks for sharing. I suppose the spicy community has always known this, but I found the clip of Ed specifically stating that “those numbers are based on the peppers that are going into the sauces…no one who makes hot sauce uses SHU on their bottles because everyone who makes sauce knows about the dilution factor…does it make it more intriguing to say 2.4 million or does it make it more intriguing to say 184k…the general public doesn’t understand science so they put things out in general terms” to be particularly damning and disingenuous.
It’s nice to hear Ed specifically state the SHU on the bottle is not the SHU of the product in the bottle but what a grifter; we’ve got the smoking gun. This is such a sleazy thing to wear on your sleeve and openly state given how these are marketed, priced, and discussed as if the SAUCE IS AS HOT AS THE SHU on the bottle. This tactic is blatantly taking advantage of consumers via sensationalism and misrepresentation IMO. Shame!
It’s nice to hear Ed specifically state the SHU on the bottle is not the SHU of the product in the bottle but what a grifter; we’ve got the smoking gun. This is such a sleazy thing to wear on your sleeve and openly state given how these are marketed, priced, and discussed as if the SAUCE IS AS HOT AS THE SHU on the bottle. This tactic is blatantly taking advantage of consumers via sensationalism and misrepresentation IMO. Shame!
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Ed is the same as jimmie pickles, a scammer! If a pepper exists then release the seeds.