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Originally Posted by VladtheImpaler
Great story. Did you find out what the ingredient was? The hottest thing I ever had in a Calgary restaurant was a Malaysian curry, but that was before I had built up crazy tolerance. The Superstore occasionally has ghost peppers and I have made nachos with those - instant hick-ups. That is intense heat. They are still edible, but to the point they are not really that enjoyable. I find the Thai peppers to be optimal combination of taste/heat.
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Malaysian Curry in Calgary? Tropical Delight by chance? If your tolerance is high, they will go all the way up to level 10, but the wife refuses to go beyond that.
I bought those Superstore ghost peppers around 5 different times. I have never ate one that was hotter than the common orange hab you find everywhere (and that doesn't taste very good). They had good flavor, but I thought they were absolute duds heat-wise.
I got into growing peppers years ago. I grew real ghost peppers. The first ones in the season for some reason are all duds. Then, they really start getting hot. It has been my experience with over 30 kinds of peppers.
The Ghost is a good tasting pepper that builds heat. The Naga King - another Indian pepper - is a slower burn, and even better tasting, but then it gets considerably more intense and the burn lasts and lasts - literally over 30 minutes. Some peppers hit you hard right away, but dissipate rather quickly. Others take a while longer to build. Some hit you at the back of the throat more, others on the tongue, others give you a more 'all-round burn'. If you really want hot peppers, you have to look at peppers from Trinidad. I especially recommend the 7-pot pepper groups (named because one pepper is used unbroken to spice 7 pots of curry/soup). Naga King is the 'king' of the Indian peppers, but it is only just over 1 million scolvilles. 7 pot Jonah is my personal favorite of all the superhots.
Ghost peppers aren't my favorite, but damn was I excited when I saw them at the grocery store. For someone that loves to eat peppers like me, I literally have to grow my own in order to get what I want (and due to some family commitments this year, I won't be growing any). The selection of hot peppers absolutely sucks here. Try growing your own next year. You can grow them in a 2 gallon pot on a deck if you don't have garden space.
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Originally Posted by jaydorn
I gotta wonder at what point a bar is just gonna spray straight up pepper spray onto a plate of wings and call it a day.
Once you start getting into the sauces with capsicum extract you've really lost all flavour and it just ends up being a synthetic chemically/acid taste.
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I second that. I think a lot of these 'nuclear' wings are often not nuclear at all (I find many of them rather bland) or just taste like battery acid because they are using crap sauces that have a lot of extract to pump up their heat level.
Give me a nice sauce of a few different peppers including some of the superhots, and I will gorge down chicken wings happily. It can't just be about the heat - it has to be tasty (and yes, for those that aren't used to heating really spicy, you can really taste the differences in very hot peppers).