world's hottest wings
http://news.yahoo.com/s/nm/20080104/od_nm/wings_dc;_ylt=AinZHmfZ9sSRNfg_EG81T_Cs0NUE
"Snacking on a wing and a prayer Fri Jan 4, 9:29 AM ET
CHICAGO (Reuters) - A Chicago tavern said on Thursday it will begin selling chicken wings coated in one of the world's hottest peppers -- a dish so hot that patrons first have to sign a waiver agreeing not to sue for injuries.
Jake Melnick's Corner Tap said the wings made with Red Savina pepper will be served with an alarm bell for patrons to summon waiters with sour cream, milk sugar and white bread if things get out of hand.
Levy Restaurants, which owns the tavern, said its chef d'Cuisine Robin Rosenberg had been working on the concept for years but was never sure he'd be able to serve it.
"This isn't the right sauce for everyone, but for someone out there, this is going to be absolute heaven. Of course, for a handful of people, it's going to be hell," he said."
http://en.wikipedia.org/wiki/Red_Savina
The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger peppers. It is also commonly known as the Dominican Devil's Tongue Pepper or the Ball of Fire Pepper in Guyana.[citation needed]
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero.[1] The exact method Garcia used to select the hottest strains is unclear.
The Red Savina is protected by the U.S. Plant Variety Protection Act (PVP #9200255)[2]
Samples of Red Savina have been measured as high as 580,000 Scoville units. For comparison, this is twice as hot as a regular habanero pepper (100,000–350,000 Scoville units), and 65 times as hot as a jalapeño pepper. A cayenne pepper rates only 30,000–50,000 Scoville units.
In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper.[3] The Red Savina held the record from 1994 until 2006.[1]
This is shameful.
Mexicans eat spices in a humble, quiet everyday basis since hundreds of years ago, like the Thai people or the Indians... but now the Americans make a big fuss out of it, and a competition, and patent chiles, and soon they'll develop the "Chile Magazine", just like the "Walking Magazine" or the "Surfers Magazine" or the "Gardening Magazine".
Why the big fuss?
Eating spice it not a freakin' lifestyle. It's just food.
For some reason this whole thing reminds me of the gay version of Mexican food, the TexMex, which people around here believe it to be... er... *blush*... Mexican. 😞
Originally posted by SeitseYeah, I'm sure Mexicans fart fire because they eat this pepper all the time.
This is shameful.
Mexicans eat spices in a humble, quiet everyday basis since hundreds of years ago, like the Thai people or the Indians... but now the Americans make a big fuss out of it, and a competition, and patent chiles, and soon they'll develop the "Chile Magazine", just like the "Walking Magazine" or the "Surfers Magazine" or the "Gardening Magazin ...[text shortened]... the TexMex, which people around here believe it to be... er... *blush*... Mexican. 😞
Originally posted by Seitseit's like a lot of things: it exists mostly unchanged somewhere in the developing world for thousands of years, most of its potential remaining untapped. then the West discovers it, and promptly sets about making it bigger, better, faster, hotter, more hallucinogenic, whatever. then the Japanese make it smaller.
This is shameful.
Mexicans eat spices in a humble, quiet everyday basis since hundreds of years ago, like the Thai people or the Indians... but now the Americans make a big fuss out of it, and a competition, and patent chiles, and soon they'll develop the "Chile Magazine", just like the "Walking Magazine" or the "Surfers Magazine" or the "Gardening Magazin ...[text shortened]... the TexMex, which people around here believe it to be... er... *blush*... Mexican. 😞
art imitates life, or life imitates art? i posted this in the 'Suicide Wings' thread in the dying days of last year. please, no applause:
there was a guy i knew in the botany department of sydney university who, as part of research for his doctoral thesis, bred a 'super-habanero' that was measured as 3.5 times hotter than ordinary habaneros. that is, in terms of Scoville units, it rated 1,000,000 (an ordinary habanero comes in at 300,000). just for reference, pure capsaicin (the substance that makes chillies hot) rates about 15,000,000 Scoville units.
the unadulterated chilli was inedible. some macho guy who boasted about his habit of chewing raw habaneros tried it with this monster and suffered blistered lips, tongue, palate, and oesophagus, and ended up in hospital. naturally we whipped up a super-habanero sauce, applied it to a batch of wings and invited some mates around. just inhaling the fumes from the bbqd wings was enough to induce a fit of gasping and coughing. all i can say about the experience of eating them is that they were totally, insanely, hot - it really was as if i was holding my mouth close to a naked flame and i almost panicked - i just grabbed one of the tubs of yoghurt we had wisely put nearby and poured it into my mouth. it was once of the most painful experiences i have ever been through, and i still had a burning sensation in my mouth a week later. you had to draw your lips back so they didn't come into contact with the wings as you ingested them, and we went through large quantities of ice water and yoghurt to put out the fires. no-one was stupid enough to try washing them down with beer.
i'm not even going to talk about how painful the post-digestion phase of the experiment was.
