The truth about Hot Ones sauces
- Thread starter Downriver
- Start date
salsalady
eXtreme Business
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
)?
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.
salsalady
eXtreme Business
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...