Texas Creek Products Pure Evil 16 Million SHU Capsaicin Drops

15 05 2012

As you may or may not know I like spicy foods, hot sauces and pretty much all things chile related. In fact there are very, very few products in the realm of firey foods that do not have me salivating.

However even thinking about Pure Evil 16 Million SHU Capsaicin Drops from Texas Creek Products has me breaking out in a sweat!

I have tried a number of pure capsaicin products/extracts in the past and have never really been that much of a fan, there just seems to be way too much pain in relation to the amount of pleasure.

That said when someone is kind enough to send me such a thoughtful gift it would simply be rude not to give it a try….

According to my Fedex tracking details my very own bottle of liquid pain is about 3 days away from touch down. Guess I should started stocking up on milk and toilet paper.

Just so you can get a complete overview of just how hot this sauce is have a look at this video review from Scott Roberts

 

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Darth Naga vs 16 Million SHU pure crystal capsaicin extract!

30 12 2010

From February 2011 pure capsaicin crystal is going to be illegal to buy or sell in the UK.

In advance of this latest bout of meddling from UK authorities Darth Naga tries a whole teaspoon of extract dissolved in vodka.





Real men DO eat quiche

27 12 2010

 

 Real men don’t eat quiche….

 I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.

Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.

Quiche is great!

You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.

Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.

The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.

Ingredients:

250g of good quality chorizo sausage

2 red bell peppers

1 clove of garlic

5 eggs

1 medium red onion

250ml double cream

250ml milk

125g gruyerre – you can use manchego if you want an authentic spanish cheese

3/4 tsp paprika

sea salt

black pepper

shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.

Method:

Peel and finely dice the onion and garlic and set aside for later

Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.

Stir together the milk and double cream before mixing in the eggs.

Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.

Soften the diced onion and garlic over a low heat and place to one side to cool

Dice the chorizo and colour in a pan until it is lightly browned

Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.

Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.

Pour over the egg, cream and cheese mix and fill to the top of the pastry.

Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.





Naga Viper – The World’s Hottest Chilli Pepper?

15 12 2010

There has been a lot of buzz for a while now that the fearsome Bhut Jolokia has been knocked off its top spot as the world’s hottest chilli pepper.

It was announced back in October that Gerald Fowler from the Chilli Pepper Company had grown a new chilli that had not just beaten the Bhut but had destroyed it…. not only that but it has been developed and grown in the UK of all unlikely places.

The name of this deadly little beauty, the Naga Viper and here it is:

Rather unassuming for something that would melt your face and having you rushing for the chilled toilet paper.

The Viper is the result of selective cross breeding of the Bhut Jolokia, Naga Morich and the Trinidad Scorpion all of which are so hot it is not even funny.

Warwick University HRI have carried out HPLC testing on the Viper and have returned some pretty impressive numbers, it seems this bad boy has a LOT of heat 1,349,000 SHU to be precise.

Now numbers by themselves don’t always mean a lot to people so here is a quick comparison:

Bhut Jolokia – 1,001,304

Red Savina Habanero – 350,000 – 577,000

Jalapeno – 2500-8000

So we are looking at a chilli that is over 250 times the heat of a jalapeno, now that is hot!

There is an awful lot of dispute going on as to the veracity of the results, in particular there are claims that NMSU  are the only real authority in terms of accurately measuring the heat of a chilli, whether NMSU are the be all or not one thing is certain further verification will be required before Guinness start handing out world record certificates.

As of the end of October Gerald Fowler was in the process of sending pods away for DNA testing so before too much longer it will be official one way or the other.

Personally I think that whether or not the Viper is crowned top dog it is only a matter of time before someone in the UK turns out a world-beating variety and it says a lot about the skill and dedication  of chilli growers in the UK that they are turning out chilli peppers that are even in contention considering the huge climatic disadvantages we suffer from in this part of the world.

Picture credit – cascade news







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