Let's just say there is such a thing as too hot...

[thebitterguy]

While not going to sleep, I saw a special about hot sauces which mentioned Magma hot sauce. So, I put Google to work, and it gave me This web site, which links the hottest sauces in the world.

You know, I like spicy food, but I think at this point it's actually gone a bit beyond sane. The existence of collectible hot sauces is fascinating, though. I could try the Chocolate Habanero sauce, but otherwise I think I'll leave my GI system well enough alone.

Comments

[indefatigable42.livejournal.com]

I think most of those are what you'd call weapons-grade.

[thebitterguy]

That is, I think, the perfect description of those things. I think Saddam was working to develop a 700K Habanero sauce.

[heron61.livejournal.com]

Dear gods, I love spicy food, but that stuff is culinary masochism. I want to taste me food, and have no interest in food that sounds like it might need to be followed by first aid instead of dessert.

[thebitterguy]

Yeah, I don't think a glass of milk and some rice would cool off these.

[-auntiesocial-.livejournal.com]

I enjoy food with a little punch myself but if it is so hot that you can't you enjoy it, whats the point?

[thebitterguy]

I honestly can't say. From the sound of things, the guy who put that list together has no interest in actually using any of those sauces.

[tenzil.livejournal.com]

I have a bottle of Blair's 3am. I have made chili with it twice in two years. In each case I have put 1/8 cup (oh, right, that's about 30ml) of Blair's 3am in two gallons (7.6L, aren't I thoughtful to include conversions) of chili and it was nicely hot.

nihilistic_kid once put a drop of Blair's 3am on a single tortilla chip and by his own telling came close to needing hospitalization.

[thebitterguy]

Your metricization is appreciated.

From the sounds of things, they've got beyond 'food additive' to 'alchemical resource'. I am fascinated, though. I may drop by the hot sauce store in the Byward market next time I'm in Ottawa.