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..."