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Oh, he is. No problem. Sorry for the confusion...

No... I keep saying it wasn't any different... Same taste, same heat, same consistency...

No, like I said, the quality of the sauce I bought was the same as in the restaurant. I'm just questioning the heat of the sauce in general...

That's good and all, but has nothing to do with what I'm asking...

I know there are other ingredients. And yes, the sauce itself was rated as 200,000 SHU's. See link below... http://www.scottrobertsweb.com/scoville-scale.php I'm pretty sure the sauce I got is the same quality as the restaurant's, I cooked with mine, and got the same results, same heat. And...

So I read that this particular sauce is rated at 200,000 SHU's... I bought some, and honestly, wasn't very impressed... I ate the actual Blazin' wings they serve at the restaurant, and they were no doubt face melters (so I figured the heat of the food increased the pungency), but still didn't...

I know it's not the seeds, but the placental tissue that makes chiles hot, but deseeding is much easier to say and type than removing the placental tissue surrounding the seeds, and you all know what I mean anyways. But anyways, thanks for the input, but I answered my own question, it reduces...

Yeah... I am. The last time I ate a hab straight up, I was hurting so bad a puked. So I want to make hab poppers that WON'T Kill my tastebuds. But either way, I deseeded a couple last night and stuffed them with cheese, ate them... no heat whatsoever. in fact the nachos with fresno chunks were...

And all that too, like I said.

If you deseeded a hab and ate it, about how less hot would it be than if it still had the seeds (and surrounding tissue) in?

I saw this at the grocery store by my apt today, and decided to give it a whirl just for the hell of it... It has a heat comparable to El Yucateco green sauce (I'm guessing around 9,000 SHU, give or take a few hundred), and a wonderful sweet, fruity flavor. At $2 a 5 oz. bottle, it is...

Yea... I just ate a raw one not too long ago... It sucked... Honestly... I might do it again sometime soon... but I was in freaking pain... Now that I know what to expect, I might be able to handle it in a short time... Taking a hab is always a big step... props.

Aright... I just puked... I know... sharing that wasn't the best thing to do... but now you know my reaction (and I know it too)... Holy christ that was painfull...

OK... I just ate a raw habanero... :mouthonfire: My mouth was freakin' on fire for the last 15 minutes... it was beyond enjoyment... it was borderline self torture... Holy hell I can't belive I just did that... Ok... I think the high is kicking in right now...

So what do y'all think of this stuff, for a mass-produced sauce? I think it's pretty decent tasting, and pretty hot compared to other large brand name bbq sauces...

Thanks everyone. A few weeks ago, I was completely hammered, sh*t faced drunk, and I came so close to eating a hab (just for the hell of it...)... I didn't, I passed out before I could. A few days later, I made some chili with the habs I had (one pod per can of cheap hormel for a quick lunch)...

This thread inspired me... I'm thinking shredded pepperjack cheese with diced serrano peppers, stuffed inside Anaheim peppers, then wrapped with sliced ham (or bacon, if you prefer... ;) ) and skewered with a toothpick... Anaheims aren't that hot, no... but I figure the serranos might at...

They have it by the dozens at the store by my apt. I love the stuff, yea kinda wierd tasting, but perfect on pizza IMO.

Hey, I've been surfing these furums for a few weeks now, and I just decided to pop in and create an account. First of all, I want to say that I am in no way a true chilihead. I love really spicy foods, I really do, but I tremble in fear at the sight of raw habaneros... I do, however, love raw...