Dave,Both the green chile and red chile sauces in one of my favorite restaurants in Albuquerque have begun to convey an unusual and strangely hot quality not found heretofore. I wish I could be more specific, but the "bite" is unnatural, and I am quite familiar with hot chiles. Now, I have heard that some products are "spiked" and I …
Chocolate Habanero is hot, hot, hot
Dave:One of our Chocolate Habanero varieties tested at 440,000 Scoville Heat Units. Is this consistent with what you are hearing? Also, the chinense ’Yuquitania’ from Colombia has tested at 313,000 SHU. We believe that the ’Yuquitania’ has the fasted heat transfer time on the planet. Have you heard anything about these? We made a sauce (limited supply) using both these …
Opening a Hot Shop
Dear Dave,Is it too late to open a Hot Sauce Shop? Is this a fad or are the hot heads here to stay? How do I know what is going to move off the shelves. Could you help me pick up a good line of sauces?Thanks,CynthiaHi Dave!When I was in San Diego a few years ago I ran across a …
Hot Beef Jerky Recipe wanted
Dave:I’m looking for the ultimate beef jerky recipe, the hotter the better, will probably use the Mad Dog 357 sauce in it. Thanks for your help.–DaveDave:There are a number of beef jerky recipes located at http://www.greatjerky.com/beefjerkyrecipes.htmlYou can make them as hot as you want by adding a very hot sauce.–Dave
The Ten Hottest Dishes Article
Hello Dave!I’ve been loyal to you and chileheads since the old CP magazine was quarterly. My dedication, however, sometimes proves to be my undoing, as you will see below. I was looking on the web, for what I no longer remember–and found the article below.Repeated e-mails to this guy have resulted in nothing–not even an answer. So, I was wondering, …