Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

Blair P. Houghton wrote:
Sauce: Scovilles

Now if only they had a way of measuring taste. Frank's certainly is not
spicey, but it tastes great.

--
John Gaughan
http://www.johngaughan.net/

Blair P. Houghton wrote:
Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

That's chicken feed for real lovers of "HOT" stuff:

Try the units that are produced by the Thai peppers, Habaneros, Scotch
Bonnets, et cetara; usually in the tens and hundreds of thousands.

Get a load of: http://www.chile-pepper-sauces.com/scoville.html

Richard



--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

"Blair P. Houghton" wrote in message
...
Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

These are the 'yellow mustards' of hot sauces. Where's Melinda's, Dave's
Insanity, et al?

Jack Dilute

Jack Schidt® wrote:
"Blair P. Houghton" wrote in message
...
Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

These are the 'yellow mustards' of hot sauces. Where's
Melinda's, Dave's Insanity, et al?

Jack Dilute

A brief web search found this page comparing Tabasco brand sauces.
http://www.tabascofoodservice.com/fs_about_scoville.cfm

I also ran across a pretty good discussion of how Scoville Units are
measured
http://pubs.acs.org/hotartcl/tcaw/00/may/dong.html


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net

John Gaughan wrote:
Blair P. Houghton wrote:
Sauce: Scovilles

Now if only they had a way of measuring taste. Frank's certainly is
not spicey, but it tastes great.

TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785

Tabasco is the hottest? My taster must have gone on the fritz; I find it
pretty mild. I like the taste, but I use Louisiana hot sauce when I make 2
pounds of chicken wings. It has a good flavour and costs less than Tabasco.
An entire bottle goes into the basting sauce along with a stick of butter.
Sometimes I add a couple of dashes of Spicy Season-All, too. I broil the
wings; no breading or deep frying. They come out nicely crispy and very
tasty!

Jill

"jmcquown" wrote in
:

They come out nicely crispy and very
tasty!


Damsel posted a recipe for baked wings that were crispy and tasty. Guess if
you want it google for it,as my drive with it and many more recipes made
noises like a coffee grinder and was replaced.

--
And the beet goes on! (or under)
-me just a while ago

On Sat, 6 Dec 2003 14:33:42 -0600, "jmcquown"
wrote:

John Gaughan wrote:
Blair P. Houghton wrote:
Sauce: Scovilles

Now if only they had a way of measuring taste. Frank's certainly is
not spicey, but it tastes great.

TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785

Tabasco is the hottest? My taster must have gone on the fritz; I find it
pretty mild. I like the taste, but I use Louisiana hot sauce when I make 2
pounds of chicken wings. It has a good flavour and costs less than Tabasco.
An entire bottle goes into the basting sauce along with a stick of butter.
Sometimes I add a couple of dashes of Spicy Season-All, too. I broil the
wings; no breading or deep frying. They come out nicely crispy and very
tasty!

Jill

i use tobasco for a lot of things, but chicken wings, no. (unless
they're deep-fried, not buffalo-style.

your pal,
blake

Jack Schidt® wrote:

"Blair P. Houghton" wrote in message
. ..
Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

These are the 'yellow mustards' of hot sauces. Where's Melinda's, Dave's
Insanity, et al?

Well, the point wasn't to start a scoville-size war, but
to show where some of the commercial market-share leaders
pack their peck of peppers, because I doubt anyone has
ever bothered to broadcast the information.

--Blair
"Pepping your pecker is your own problem."

John Gaughan wrote:

Now if only they had a way of measuring taste. Frank's certainly is not
spicey, but it tastes great.


Frank's is my Hot Sauce of choice... *great* balance between heat and
flavor...

~john!

hahabogus wrote:
"jmcquown" wrote in
:

They come out nicely crispy and very
tasty!


Damsel posted a recipe for baked wings that were crispy and tasty.
Guess if you want it google for it,as my drive with it and many more
recipes made noises like a coffee grinder and was replaced.

I believe it's in the cookbook; I broil mine, brushing on the hot
sauce/butter mixture, and am perfectly happy with the way they come out.

Jill

Richard Periut wrote:
Blair P. Houghton wrote:
Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

That's chicken feed for real lovers of "HOT" stuff:

Try the units that are produced by the Thai peppers, Habaneros, Scotch
Bonnets, et cetara; usually in the tens and hundreds of thousands.

Get a load of: http://www.chile-pepper-sauces.com/scoville.html

Richard

I can't stand something so hot you can't taste what you're eating.

Jill

blake murphy wrote:
On Sat, 6 Dec 2003 14:33:42 -0600, "jmcquown"
wrote:

John Gaughan wrote:
Blair P. Houghton wrote:
Sauce: Scovilles

Now if only they had a way of measuring taste. Frank's certainly is
not spicey, but it tastes great.

TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785

Tabasco is the hottest? My taster must have gone on the fritz; I find it
pretty mild. I like the taste, but I use Louisiana hot sauce when I make 2
pounds of chicken wings. It has a good flavour and costs less than Tabasco.
An entire bottle goes into the basting sauce along with a stick of butter.
Sometimes I add a couple of dashes of Spicy Season-All, too. I broil the
wings; no breading or deep frying. They come out nicely crispy and very
tasty!

Jill

i use tobasco for a lot of things, but chicken wings, no. (unless
they're deep-fried, not buffalo-style.

Periodicity, right about 6 months (and the inclusion is
a day short of exactly a year old):

From blair Mon May 26 01:01:57 MST 2003
From: Blair P. Houghton
Newsgroups: rec.food.cooking
Subject: Buffalo Wings

:-{ wrote:
I am an Aussie trying to find a good recipe for buffalo wings. Would sks
please help me out.

Here's an old post from a similar thread. I still make
them this way, and they're still great. One new thing I
do is make a slit in the underside of the elbow of each
when turning them, to let the fat drain while they finish
cooking. I have also obtained some Frank's Hot Sauce, and
I find it needs heat and vinegar to be right. Butter it
doesn't need.

From blair Mon Dec 16 23:27:58 MST 2002
Newsgroups: rec.food.cooking
Subject: Buffalo wings

blake murphy wrote:
On 09 Dec 2002 02:50:41 GMT, (Ldyjane45) wrote:

Can anyone share a good recipe for buffalo wings?

the recipe on the label of frank's redhot sauce isn't bad.

Recipe?

http://www.franksredhot.com/retail/recipes.html

Butter, hot sauce, and wings. Okay, technically, it's
a recipe.

I've been messing around with wings for a couple of weeks,
trying alternatives to the traditional sauces (partially
because the Anchor Bar people never charged my card or
sent me the sauce I ordered online...bastiges.).

I came up with a good one tonight:

Coat wings lightly with olive oil. Add a little salt and
pepper. Bake at 375F (190C) for 35 minutes, top-down. Turn over
and sprinkle generously with Emeril's original seasoning (I
like this mix of spices, but the paprika in it isn't quite
spicy enough, so), add an equal amount of hot hungarian
paprika. Bake a further 20-25 minutes or until you can't
stand just smelling them.

These were excellent as-is.

But I was experimenting, so I tried them with Cholula,
Tapatio, Tabasco, and some Stubbs habanero flavored wing
sauce (which I don't like by itself because it tastes a
little too much like bbq sauce). Ordinarily, the Tapatio
should win any contest, but wings really benefit from
the tang of steaming vinegar, and Tapatio's strength is
that the vinegar is a tiny part of its formula. I was
expecting Cholula to hit the ball, but it turns out that
the one with the right stuff is the classic Tabasco.
"Vinegar, peppers, and salt", it says on the label. Shoulda
known. It's the only thing this stuff is good for. It's
weak enough you can be liberal enough with it to get the
vinegary zap you're looking for without kicking the heat
over the medium-hot range (although the spicy paprika
is necessary to get it up to the medium-hot range).
Frank's sauce could be better, but I suddenly
understand why Tabasco can sell in gallon bottles.

No butter. The oil coating them effectively fries
the skin, and constitutes all the calories I want
to add to this version. I'm still experimenting, and
might try the tabasco and butter next time I try
a deep-fried batch.

--Blair
"This newsgroup always makes me
rumbly in my tumbly."

"Blair P. Houghton" wrote:

Ran across this list on the frenchsfoodservice.com
page for Frank's hot sauce:

Sauce: Scovilles

Frank's RedHot Original 450
Frank's RedHot Buffalo Wing Sauce 284
Frank's RedHotXTRA Hot 2,085
TABASCO® -Red 3,050
Texas Pete® 747
Louisiana® 785
Durkee® 493
Crystal® hot sauce 375
Wingers® hot sauce 350
Frank's RedHot Buffalo Sandwich Sauce 305
Frank's RedHot Gold Fever Zing Sauce 272

--Blair
"Gotta love the precision."

Did they happen to mention Dave's Insanity Sauce?

maxine in ri

: I can't stand something so hot you can't taste what you're eating.

That's all in your head - the "heat" receptor nerve endings aren't responsible
for flavor. Capsaicin has little or no flavor. It really means that you
aren't used to eating hot food - once you're used to eating spicy hot foods
you'll realize the flavor has no trouble coming through the heat. Think of
the heat as a sensation, and the flavor as taste.

Moe