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Scovilles for some popular hot sauces
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." |
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Scovilles for some popular hot sauces
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/ |
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Scovilles for some popular hot sauces
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 |
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Scovilles for some popular hot sauces
"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 |
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Scovilles for some popular hot sauces
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 |
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Scovilles for some popular hot sauces
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 |
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Scovilles for some popular hot sauces
"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 |
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Scovilles for some popular hot sauces
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 |
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Scovilles for some popular hot sauces
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." |
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Scovilles for some popular hot sauces
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! |
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Scovilles for some popular hot sauces
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 |
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Scovilles for some popular hot sauces
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 |
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Scovilles for some popular hot sauces
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." |
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Scovilles for some popular hot sauces
"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 |
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Scovilles for some popular hot sauces
: 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 |
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Scovilles for some popular hot sauces
In article >,
maxine in ri > wrote: >"Blair P. Houghton" wrote: >> >> Ran across this list on the frenchsfoodservice.com >> page for Frank's hot sauce: > >Did they happen to mention Dave's Insanity Sauce? I don't care about Dave's sauce, because Dave is just plain nuts. Anyone can play one-up with pure capsaicin, until you're just sprinkling pure capsaicin powder into your chili. What's the point besides frenzied macho masochism or severe endorphin addiction? However, a comparison which included the ones with flavor, like Bufalo Chipotle, Melinda's, Inner Beauty, Yucateco, and Scorned Woman... Now, that would be interesting. -- To truly appreciate Dilbert, one must read | Mike Van Pelt it in the orignal Ferengi. What is lost | mvp at calweb.com in the translation is that the boss is | KE6BVH always right. -- plopez on slashdot.org |
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Scovilles for some popular hot sauces
Mike Van Pelt > wrote:
>In article >, >maxine in ri > wrote: >>"Blair P. Houghton" wrote: >>> >>> Ran across this list on the frenchsfoodservice.com >>> page for Frank's hot sauce: >> >>Did they happen to mention Dave's Insanity Sauce? > >I don't care about Dave's sauce, because Dave is just >plain nuts. Anyone can play one-up with pure capsaicin, >until you're just sprinkling pure capsaicin powder into >your chili. What's the point besides frenzied macho >masochism or severe endorphin addiction? Both! The Blair's 5am "sauce" used to be the king, at over 5 million scovilles, but it got topped, so Blair (no relation) got geological on it: http://www.sweatnspice.com/Top%20Sauces.htm 10-13 million scovilles. Incredible. Raw crystals in the bottle. Amazing. Theoretically, absolutely pure capsaicin is 16.7 million scovilles, or therabouts. This stuff is interesting enough for its chemical properties. >However, a comparison which included the ones with flavor, >like Bufalo Chipotle, Melinda's, Inner Beauty, Yucateco, >and Scorned Woman... Now, that would be interesting. I only posted it because nobody ever bothers posting scovilles for the mass-market sauces; they're all busy trying to impress the real chili-heads, who think 50k scovilles is milky. And I thought the 3-digit precision was kind of funny, considering the scoville rating is a subjective one originally. I have no idea how you measure the stoichiometry of capsaicin in organic solution... Those million-scoville condiments aren't sauces so much as ingredients. You'd never just put a drop on a crab- chip, the way I do with sriracha (rooster sauce). I wonder what the rating for sriracha is, anyway... --Blair "Now I want crab chips and rooster sauce..." |
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