Measuring Scoville one unit at a time

qclabrat

qclabrat

Well-Known Member
like tacos and beer, hot sauce appears to be a passion for lots of folks here. Somewhere about 2-3 decades ago small batch boutique sauces started being stock stocked alongside of the staples like Tabasco, Red Devil and Louisiana's. Prior to this, hot sauces seemed rather narrow in ingredients, pepper varieties and presentation, despite almost every culture having some sort for spicy condiment. Perhaps being spurred by food shows, the internet and the increased presence of international minorities, I've been pleasantly surprised by the what I can find any day locally in adult ketchup.

So in the spirit of the beer thread, I'm starting this one to share reviews of both good and bad. A perk of hot sauce is that you're not likely to finish it in the speed of a beer or even bottle of scotch. Well it can be, or not. When moving I tossed out about a dozen bottles of sauce, as they just weren't for me. So here is a forum to present your favorites or ones which didn't do it for you and offer up a trade or donation to the someone who'd like to try. I'll try to keep tabs on reviews here to summarize comments, but no promises. Let's hear what you got folks....
 
Franks is the standby for me, when I just want something that adds some zip. Tastes less like bottled hate (Tabasco). Guess I'm just not a huge fan of hot sauce-y vinegar. I do love the Tabasco cheese-its, though.

My recent favorite is Defcon #2. Loads of flavor, doesn't feel like you need to scrub your mouth out with bread and milk when you're done. Dude even makes it in a dehydrated powder. Super local, made in NJ.

If I'm in a real trashy mood, I'll buy some Atomic Barbecue from Cluck-U and pour it all over fries (or just get them there).

I'm not a huge fan of stuff that is super hot for the sake of being super hot. I cut off at Goya Habanero sauce, for example. Obviously, when I hear hot sauce, I also think "wing sauce". Thoughts?
 
This is the first boutique sauce my wife picked up for me at New Orleans before we were married. I consider myself to have a pretty decent tolerance to heat, but 200K SU, is too much for me to be enjoyable. This didn't make my move.

I think my sweet spot as around 10-50K, anything higher is more about pain than enjoyment of ingredients. No clue why anyone buys 1M or higher (16M is pure cap) SU sauces, other than to dare others to try them or as a juvenile pranks (a few drops on the bathroom door knob type)

Daves_insanity_sauce.jpg
 
wschruba said:
Franks is the standby for me, when I just want something that adds some zip. Tastes less like bottled hate (Tabasco). Guess I'm just not a huge fan of hot sauce-y vinegar. I do love the Tabasco cheese-its, though.

My recent favorite is Defcon #2. Loads of flavor, doesn't feel like you need to scrub your mouth out with bread and milk when you're done. Dude even makes it in a dehydrated powder. Super local, made in NJ.

If I'm in a real trashy mood, I'll buy some Atomic Barbecue from Cluck-U and pour it all over fries (or just get them there).

I'm not a huge fan of stuff that is super hot for the sake of being super hot. I cut off at Goya Habanero sauce, for example. Obviously, when I hear hot sauce, I also think "wing sauce". Thoughts?
Click to expand...

Where would you estimate the Defcon#2 to be rated in SU?

I was just at Thomas Sweets and didn't realize the Cluck-U there closed. Nuclear was my usual choice, it's hot but not unbearable for me, guessing somewhere about 20-30K SU
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jShort said:
What does that mean?
Click to expand...
website quote:
Pharmacologist at Parke Davis, a Detroit-based pharmaceutical company. In 1912, Wilbur Scoville developed the "Scoville Organaloptic Test" to measure the perceived heat intensity of chile peppers. The test measured how much a spicy substance would have to be diluted in sugar water before its pungency was no longer noticable. Originally, Scoville ratings were based on human response to progressive dilutions, but contemporary applications employ machines to directly measure amounts of capsaicinoids, the chemicals responsible for the sensation of heat. Bell peppers are considered to have a Scoville rating of zero, that is, lacking any piquancy, whereas habanero peppers have a Scoville rating of 300,000. Pure capsaicin rates at 16 million Scoville units.
 
qclabrat said:
Where would you estimate the Defcon#2 to be rated in SU?
Click to expand...

Maybe chili level? It's made with cayenne, same as franks, but maybe a little hotter. 40k? 45k? Not screaming hot, but I wouldn't want to eat a tablespoon of it alone or anything. Damn good in an omelette/scrambled eggs. The powder it good over roasted veggies.

I stopped counting scovilles in college, led to too much stupidity...much like proof/abv (tip: you shouldn't drink something straight if it can be lit on fire).
 
wschruba said:
Maybe chili level? It's made with cayenne, same as franks, but maybe a little hotter. 40k? 45k? Not screaming hot, but I wouldn't want to eat a tablespoon of it alone or anything. Damn good in an omelette/scrambled eggs. The powder it good over roasted veggies.

I stopped counting scovilles in college, led to too much stupidity...much like proof/abv (tip: you shouldn't drink something straight if it can be lit on fire).
Click to expand...

unless it is already lit!
 
Davids ultimate insanity 2 is even hotter but my inlaws picked me up some stuff from st thomas...made davids seem like ice water...dinosaur dual is my go to if franks isn't cutting it
 
chomping down on a ghost pepper is likely comparable to taking a Binaca spritz of self-defense pepper spray
24eaf2c114d49fef1d397375ffae1a55.jpg
 
wschruba said:
Maybe chili level? It's made with cayenne, same as franks, but maybe a little hotter. 40k? 45k? Not screaming hot, but I wouldn't want to eat a tablespoon of it alone or anything. Damn good in an omelette/scrambled eggs. The powder it good over roasted veggies.

I stopped counting scovilles in college, led to too much stupidity...much like proof/abv (tip: you shouldn't drink something straight if it can be lit on fire).
Click to expand...
According to published reports franks red hot is around 450, nice heat around the jalapeno range
 
(I have nothing to add besides this joke which makes me laugh once a year)

Texas Chili Contest

Frank: "Recently, I was honored to be selected as a judge at a chili cooking contest. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted." Here are the scorecards from the event:

(Frank Judge #3)

Chili # 1 Eddie's Maniac Monster Chili...
Judge # 1 --! A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice, smooth tomato flavor. Very mild.

Judge # 3 -- (Frank) What the hell is this stuff?! You could remove dried paint from your driveway. Took me two beers to put out the flames. I hope that's the worst one. These Texans are crazy!


Chili # 2 Austin's Afterburner Chili...

Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.

Judge # 2 -- Exciting BBQ flavor; needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.


Chili # 3 Ronny's Famous Burn Down the Barn Chili...

Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.

Judge # 2 -- A beanless chili, a bit salty, good use of peppers.

Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now.
Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pie-eyed from all of the beer...

Chili # 4 Dave's Black Magic...

Judge # 1 -- Black bean chili with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish, or other mild foods; not much of a chili.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. woman is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Chili # 5 Lisa's Legal Lip Remover...

Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne ! peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead, and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.


Chili # 6 Pam's Very Vegetarian Variety...

Judge # 1 -- Thin, yet bold vegetarian variety chili. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, a! nd garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I pooped on myself when I farted and I'm worried it will eat through the chair! No one seems inclined to stand behind me anymore. I need to wipe my butt with a snow cone.

Chili # 7 Carla's Screaming Sensation Chili...

Judge # 1 -- A mediocre chili with too much reliance on canned peppers.

Judge # 2 -- Ho-hum; tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress, as he is cursing uncontrollably.

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me.
I've decided to stop breathing; it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Chili # 8 Karen's Toenail Curling Chili...

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold, but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced ! chili. Neither mild, nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over, and pulled the chili pot down on top of himself.
Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili?"

Judge # 3 -- Oh God.........
 
My favorite flavor at Buffalo Wild Wings is the Mango Habanero - just hot enough with a little sweetness. Just enough to get these little beads of sweat forming on my forehead.

No need to go any hotter, after that it loses me.
 
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Making chili for SuperBowl chow today, hopefully no need for hot sauce as I am using chilli's directly. ( another great use for Technu is cleaning hands after seeding and chopping chili's )

The three hot sauces above are all I ever need:

Siracha at 2,000 Scovilles
El Yucateco Habenero at 6,000 Scovilles
Matouk's Flameau Sauce at 60,000+ Scovilles

All taste infinitely better than Tabasco.

Warren
 
bigW said:
View attachment 31299

Making chili for SuperBowl chow today, hopefully no need for hot sauce as I am using chilli's directly. ( another great use for Technu is cleaning hands after seeding and chopping chili's )

The three hot sauces above are all I ever need:

Siracha at 2,000 Scovilles
El Yucateco Habenero at 6,000 Scovilles
Matouk's Flameau Sauce at 60,000+ Scovilles

All taste infinitely better than Tabasco.

Warren
Click to expand...
I've had the others, but can you tell me more about the Matouk sauce
 
This has been my daily go to for the past few years for Asian food, Lao Gan Ma (old god mother) brand. My favorite is the one on the right Chili Crisp, which includes peanuts. Sometimes will eat it out of a spoon like peanut butter. The sautéed chilies in hot oil and peanuts is great with meats and vegetables. I've seen these in most Chinese grocerers in the area. Made in China. Guessing its about 4-5K SU Laoganma Spicy Chili Crisp 7_4 Oz.jpg
 
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