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What's your take on the Jal burn? I've heard from a few people that they too thnk it's way worse, even if not as "hot" as habs...

I'm pretty sure that after pickling, the difference between whatever jalapeno strains wouldn't be noticeable... Whichever the case, if it's soaked in vinegar, you can rest assured it's not gonna be very hot, if at all. (unless it's something like a Red Savina/bhut/scorpion...) Now if they were...

No, I doubt that. I'm sure it's 100% due to pickling. Either way, whatever. We're getting off topic.

Those are pickled, I'm assuming. Pickled peppers are never anywhere nearly as hot as their non-pickled counterparts.

Is it odd that I fear eating Jalapenos and Fresnos more than I do hotter ones like Habaneros? I guess the burn is not quite as "hot" as a hab, but more "pain"... like a thousand needles being stuck into my tongue. It's hard to explain, but for me, Jals are way worse than habs... What gives?

How do like my chili? I'll tell you... Cut up a steak into cubes about 1" in diameter. Chop up some 'maters and red peppers (fresnos, cayenne, red habs, whatever have you...), fresh garlic, and fresh onion. Throw it all into a pot and add a little water. simmer on low for a while until all the...

Plain old cereal like corn flakes, bran flakes, cheerios, something like that.

I was just eating a bowl of cereal with blueberries, and thought: "What if I put habs in this instead?" Anybody thought of this, or actually done it before?

I never heard of aged vodka... this could be the start of something interesting. Although, vodka is meant to have no impurities... and what you're doing is adding them.

Knob Creek straight bourbon. Aged 9 years, 100 proof. Sweet, but sharp. I can pick out a lot of the rye behind the corn. Very hot, as it's 50% abv.

Picked up a bottle of Glenfiddich 12 y/o single malt scotch. Soft, sweet, fruity. Hell, as I swish it around on my tongue, it's actually creamy... nice.

Picked up a bottle of Jack Daniel's Single Barrel last night. Very nice- smooth and sweet. 94 proof (47% abv).

Wild Turkey Rare Breed tonight! 108.2 proof (54.1% abv) straight Kentucky bourbon.

...AND STUFF!

Lagunitas pilsner (Czech style) 5.3% abv Cooling in the fridge... I can't wait! I think I'll have some wheat bread and pepperjack cheese to go with it.

Yesterday, I picked up a 75cl. bottle of Wild Turkey straight rye. It wasn't the most high end whiskey ever, but still fantastic.

Maybe two or three...

One should be more than enough...

I like the Tabasco Habanero just on it's own. Frank's does have an extra hot RedHot, but still doesn't sound very piquant.

Does anybody know any hot sauces that taste just like Frank's RedHot that are actually hot?