I'm not sure how Hot Ones calculates the scoville rating, but they either rate this one too low (120k) or the Last Dab too high (1m) because I found them very similar heat-wise
I think that a really good hot sauce that is super tasty can hide or amplify its heat as necessary. I have no proof or examples off the top of my head, but, I can go hard on some really high scolville sauces BUT I can't touch things like Da Bomb.
I think that a really good hot sauce that is super tasty can hide or amplify its heat as necessary. I have no proof or examples off the top of my head, but, I can go hard on some really high scolville sauces BUT I can't touch things like Da Bomb.
That just comes down to extract sauces vs natural pepper mash. Extracts will always cause way more pain than a regular pepper sauce, and usually they taste like crap because they only take the heat from the peppers, nothing else. The worse one I ever had was Mad Dog 357, which was on the early seasons of Hot Ones. After trying a healthy dose on some ribs it left me with stomach cramps for the rest of the afternoon, and the next morning was the worst case of "ring of fire" I've ever had. I can eat the hottest natural pepper sauces out there with no issue though
My wife won’t let me buy any new hot sauces until the 20 or so bottles I’ve acquired on warm-weather trips are consumed. I don’t use a lot so I’m probably good for life.
That just comes down to extract sauces vs natural pepper mash. Extracts will always cause way more pain than a regular pepper sauce, and usually they taste like crap because they only take the heat from the peppers, nothing else. The worse one I ever had was Mad Dog 357, which was on the early seasons of Hot Ones. After trying a healthy dose on some ribs it left me with stomach cramps for the rest of the afternoon, and the next morning was the worst case of "ring of fire" I've ever had. I can eat the hottest natural pepper sauces out there with no issue though
We have a bottle of MadDog 357 Silver. They've use a couple of the Mad Dog 357 sauces on Hot ones:
It's an extract sauce, and like other extract sauces has a really metalic kind of taste to it. It's purely for novelty purposes.
I don't know how exactly the Scovillle ratings work. I've had the DaBomb, which felt just as hot, despite having a rating about 6x less. I've had the Hellife, which is made with natural pepper mash, but is rated 3-4 times higher than the DaBomb but didn't feel nearly as hot:
I can do the MadDog sauces though, so that's weird.
I got to the point where I was full on pouring the Hellfire sauce onto things. Never could get past more than a few drops of MadDog though. It was the silver one, which is one of their hotter ones.
I think that a really good hot sauce that is super tasty can hide or amplify its heat as necessary. I have no proof or examples off the top of my head, but, I can go hard on some really high scolville sauces BUT I can't touch things like Da Bomb.
Pure guess, but I almost want to say that pepper mash/raw pepper has a naturally built in time release vs extract is all immediately at the surface. Kinda like the difference between pouring water into 151 to reach 80 proof vs a spirit that's sold at 80 proof? Yes, I get that the example is poor because many distillers indeed go to 151 and dilute down, but IMO you can't just pour water into Everclear or Spirytus and get it to taste like vodka.
I'm guessing pouring pepper extract into pepper paste doesn't cause it to recombine the same as if it was the natural capsaicin in the pepper paste?
Sorry, yeah. The regular 357. Never even knew pure gold existed.
Quote:
Originally Posted by blankall
I got to the point where I was full on pouring the Hellfire sauce onto things. Never could get past more than a few drops of MadDog though. It was the silver one, which is one of their hotter ones.
Yeah, I think finding out the difference between mash and extract is opening my eyes into what I like and don't like. I'm shocked I never picked up on that before.
Pure guess, but I almost want to say that pepper mash/raw pepper has a naturally built in time release vs extract is all immediately at the surface. Kinda like the difference between pouring water into 151 to reach 80 proof vs a spirit that's sold at 80 proof? Yes, I get that the example is poor because many distillers indeed go to 151 and dilute down, but IMO you can't just pour water into Everclear or Spirytus and get it to taste like vodka.
I'm guessing pouring pepper extract into pepper paste doesn't cause it to recombine the same as if it was the natural capsaicin in the pepper paste?
That makes total sense. You'd assume, the Capsaicin is contained throughout a natural pepper. Even in a sauce, you're going to have a slower release, as you'd have much of it contained in the fibers of the peppers. When you have the extract, the Capsaicin is all just there.
The Following User Says Thank You to blankall For This Useful Post:
I obtained a little thing of their Carolina Reaper Mash from someone who visited Halifax, but I think it was discontinued or something. It was really sour... but went really damn good with spring rolls when mixed with a spicy pad thai sauce. It also worked nicely to give a pico de gallo or guacamole a little bit of a kick.
Rudi's has a Candy reaper sauce that sounds awesome. It sounds like it might be even better for spring rolls without being mixed. The flavor profile seems like it would do well with Asian and Mexican cuisine.
A little bump, need help finding a couple of new hot sauces. I've never really been into hot sauce, but I really like the two sauces below. They are a bit harder to get though, and shipping is not cheap.
Any recommendations for locally available sauces that are similar to these ones? Thank you
