Be Excellent To Each Other

#start-of-comments" class="postlink">A restaurant in Edinburgh hosted an eating competition and the chilli in the curry was so hot an ambulance had to be called because the first aiders couldn't handle it
Anyone else read that and feel the urge to taste the curry
What's the hottest curry you've ever had?
I got a Sharwoods jar once because I was being lazy and it was an introductory offer of only £1. It claimed to be the hottest chilli in the world, and had lots of exciting things written on it warning they couldn't be responsible for how you felt and you better have yoghurt on standby to add to it and blah blah blah. I scoffed at the ridiculous claims coming from a Sharwoods sauce, expecially since I didn't recognise the name of the chilli.
Had to make it one night I was home alone as my girlfriend isn't as keen on spicy food as i am. My first mouthful and i was surprised at how nice it tasted for a pre-made jar of sauce. About a quarter of the way I started to notice the heat. In the end, I had to add some yoghurt to cool it down, which amazed me as I've never stopped eating something for being too hot before. THe chilli was Bhut Jolokia and the curry was this one. I'd recommend trying it, it's a limited edition I think.

can someone fix my url tags please?

Turns out I did know the chilli, I just had only heard it called the ghost chilli, not the bhut jolokia.

I have some Dave's Ghost chilli sauce... bugger me that is hot..

http://www.hot-headz.com/chilli-sauce/? ... 7Aod5GpxPw

I'm going to go with "Anything made wth that chili extract from Greenwich market wot made me hiccup like a loon".

Haha I still regularly retell that story.

Hottest I've had is the relatively tame normal Dave's Insanity Sauce, which is rated at 180,000 Scoville units (Tabasco is 2,500 units). That's hot enough for me. A friend of mine has bought (and finished) several bottles of much, much hotter sauces. I have no idea how.

The ghost peppers Gilly and Kovacs are on about seem to clock about 850k-1million Scovilles, so they're about as hot as that chilli sauce that almost killed you, Cras. Incidentally, police-grade pepper spray is only about 5 million Scovilles!

As part of a large rabble of New Model army types we went to Saffron Bismillah in Holmfirth - they didn't really want us in there but were happy to take our money and serve up currys that were too hot. I had a madras that was hotter than the super-hot Vindaloo Minter eats in his local place in Carmarthen (now closed I think - the Raj?) which had flavour, texture... and burn. Proper hot but not at all at the expense of taste.

can someone fix the url at the end of the first post as well? Davpaz is useless.



I haven't tried that insanity sauce, mainly because I'm not sure what I'd do with it. I rarely eat chips or pizza but when I do, I have a 1litre bottle of Nandos hot sauce which I eat.

What's the chilli extract from Greenwich market then? is it a sauce you buy or was it cooked through something?

Someone else has to try this sauce so I can hear what they think! It was nice as well as hot, I think I did it with beef but it may have been lamb and just cooked it quite low for a few hours. I might get it as a treat tonight! (I have had curry for dinner every night this week I think )

Didn't see it

TOP TIP: No quote marks around the URL.

It's rubbish as a table sauce, unless you've got an iron constitution. It's too hot. It's quite nice in chili con carne though, as long as it's added carefully. I find it gives a good flavour as well as a good heat.

I use DIS in chillis and such like. As MrsKov has kids, we do a milder chilli and I add a 1/2 a teaspoonmax into my portion.

The Ghost Sauce, is hot.. I only ever use 1 or 2 drops in a full pan..

I often eat pure capsaicin.

I think that's part of the problem, I can't really add much to the 'communal' food since Jen doesn't really like spicy. She can eat much hotter things than she could when we first met because she's began to get used to them but certainly still nowhere near as hot as I like things and I think she'd be a bit annoyed if I spoiled her chilli for her by making it hotter. Current heat levels of chilli in my house means I don't detect spice at all, although other people comment on it being quite nippy. I've added the Nandos sauce to it a few times but again there's not much point as it gets to the stage of being too much for Jen before it is making much of a difference for me.
I had a friend who would break out in sweats eating KFC style chicken!



I never think to add stuff after everything is cooked...do you use pour it on top of your plate of food?

I never order or make curry that's overly hot. I like a tangy tasty sauce ideally with freshly sliced chilis in for heat, that way you can choose to pick them out if you've over done it.

I'm in the same situation with Danielle. The first time I made cajun rice she flat-out couldn't eat it! I felt bad about that as I ate her portion.

I hate chilli heat.

Weirdos.

When I make my next batch of hot sauce, I'm going to split it into three - leave one "plain"*, add a Dorset naga to one and a Bhut Jolokia to the other. Because I have dried ones of those which I'll never use otherwise, and the last batch was a (nice and fruity) failure.

Dave's insanity sauce was nice dribbled quite liberally on a pork-and-black-pudding-sausage, coleslaw and cheese sandwich. Not as insane as I expected. I didn't try the Ghost Sauce.

* Still a mixture of rokita, anaheim, fresno, cayenne and hot wax, but with tabascos this time. And less lime juice.

It was a capsaicin additive. Apparently they're not allowed to call it a sauce because it's over a million scovilles.

I just mix it in, cook for a few mins longer, then dish up.. Or just mix in

I can't do anything above BBQ sauce (and even that is often too hot for me)

Malc

BBQ sauce doesn't tend to have anything spicy in it...

It burns my mouth when I eat it...

Malc

Try it cold.

Your mouth is odd.

hah!

Malc

The rest of my family love spicy food. My parents both had ulcers, and my dad died due to his stomach bursting, My brother had a stomach ulcer when he was 18!

I've never had anything like that, and I put it down to not eating spicy food!

Malc

I'm not particularly good with spicy stuff myself. To actually get a physiological reaction from something as mild as BBQ sauce though? That's fascinating.

I don't really like "strong" flavours though. Even cheese, I don't like unless it's melted (on toast) on it's mild cheddar and I have it with tomatoes, or cucumber or something.

Malc

Your memory apparently got mutilated by the sauce as well as your GI and respiratory tracts.

Me and Craster and Mrs Craster popped into a small food market in Greenwich whilst waiting to meet Curio and Mrs Curio for lunch. There was a chilli sauce vendor, with the usual signs proclaiming "hottest thing ever!" and "handle with care!"

I roll my eyes -- you see a lot of this stuff at food festivals and it's all talk -- and we tuck in. It's not all talk. It's very hot. Craster starts with some very impressive machine-gun hiccups, turning various shades of red and then purple, as I talk to the guy and Mrs Craster rofls.

"Wow, that's quite hot," I say. "Yes!" replies the vendor, beaming. "It's 995,000 Scovilles, which is as hot as I could make it. If it was over 1,000,000 Scovilles then under British law I'm supposed to label it as a 'food additive'. I couldn't sell it as a sauce." Craster interrupts, "I -hiccup- should hope -hiccup- not -hiccup- -hiccup- -hiccup-!"

Heh, brilliant! Next time I'm in London I'll have to look out for food markets in Greenwich.

Later, Grim... bought the same sauce: viewtopic.php?p=441794#p441794

And I'd totally forgotten that Wullie was with us too! viewtopic.php?p=314976#p314976

(This was after that one Beex Beardy Beer Club meet.)

Edit -- and now that I think about it, I've still got some of Mr Pickle's products in my cupboard from that day.

Edit edit -- and here's the first time I told the story: viewtopic.php?p=314979#p314979

I adore this stuff:

http://www.chilliworld.com/SP6.asp?p_id=255

Couple of drops in some soup and it makes the meal much more interesting. V hot but tastes delicious.

Get funny looks producing it from my draw at work though.

I think I've pretty much decided to get that Bhut Jolokia curry again for tonight since I'm only feeding myself. I can make it tonight and then have more tomorrow. All this chilli talk has got me craving it!

I get through loads of Choluhau sauce, I can use that like ketchup to be honest, it's pretty tame (but very tasty).

I eat vindaloo or phal curries with relative ease but I had a fingertip full of "Da Bomb" chilli sauce the other week and I felt like I had lips like Pete Burns and it took 2 pint glasses full of ice to put out the fire.

It was like eating hot cinders.

Had that curry for dinner last night, it's lovely. I made it with lamb neck and did it in the oven for about 2 hours at 160C. I think the instructions say to do chicken in a pan for about 10 minutes so just ignore them. Once it was ready, I put one dessert spoon of yoghurt on and mixed it in. Really really nice, the lamb was perfectly tender and the curry is delicious. My heating is broken just now so it warmed me up
Someone else has to try it so they can tell me what they think! I've got more for tonight all cooked and ready, so tonight I'll make some rice, get myself a gin and tonic and fire up the xbox

I am totally convinced that making a bhut jolokia sauce is a good idea. I might, for shits and giggles, split the bhut jolokia batch in two and add another, since I'm never going to use the fuckers otherwise. Likewise with the naga.

Make sure you wear gloces when you're chopping the chilli...

I'm IN!
3 chilli rating. Pah, I laugh at it.



That would actually be quite useful too.

Or maybe split two thirds of the 'plain' sauce 3 ways and do a naga/jolokia combo as well. Naga => double-naga, jolokia => double-jolokia, naga/jolokia => double naga/jolokia.

Then invent some ridiculous standing challenge like "if you can brush your teeth with the double naga/jolokia without crying I'll pay for all your beer tonight," and see if I can get in the papers.

They're dried, so I can toast them in a dry pan and rehydrate in boiling water before adding to the sauce for the "simmer then blitz" phase. No touching or chopping necessary.

And naturally I'll add the rehydration juice to the sauce instead of topping off with water and vinegar like last time.

I laughed at it as well but it's the first time I've ever had to add yoghurt to a curry because it's too hot for me.
It really did warm me up though, which was brilliant. Halfway through eating it was the first time since I'd got home that I'd taken my fleecy jacket off.
Living on the Wst coast of Scotland in October with no heating is not fun

Found some of that "da bomb" sauce earlier today in harvey nichols foodhall. £29.99 for a little bottle!!

It was under a glass cloche to stop people touching it and it had a warning sign by it and said it was rated 1.5 million on the Scoville scale... and similar to the pepper used in police issued pepper spray. No wonder it screwed me up!

Nor this side
My shop didn't have that Bhut Whatever sauce, but I have a 3-rated vindaloo one so that'll do. Let the heatening begin!

Is it the Goan Vindaloo? Can't remember if I tried it or not.

This thread just made me order a curry (not a hot one though, I'm starving so didn't want to experiment).

I fondled a jar of that sauce earlier, but there's no way Danielle would eat it so I put it back.

Yes, haha! Well that's one upside. It's really not that hot, I threw in a couple of unknown-heat-level chillis left in the greenhouse but even so it wasn't much challenge. Will try Gilly's one next time

It was Gilly's whatsit-whatsit sauce that I was talking about!

Oh right, not the Goat Vindaloo