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I enjoy spicy food, but I find that the traditional practice of
"adding
more hot sauce" doesn't always succeed in making food spicier.
Imagine a small bottle or container with two compartments,
connected
by a small valve. The first is filled with some sort of spicy
substance--
perhaps
an extract of the Scotch Bonnet pepper. The second
compartment is empty, and has an opening on the opposite side of
the
valve. When preparing the sauce for consumption, one could fill
the
empty compartment with water, or a similar liquid (Tabasco?),
then
open the valve for a short time--longer for a more spicy sauce, and
shorter for a milder sauce. Lastly, one could shake the container
to mix
the liquid and spicy substance, then use it on his/her food.
Scotch Bonnet Pepper
http://en.wikipedia...tch_bonnet_(pepper)
[Lottere, Aug 25 2009]
Wikipedia: Ghost Chili aka Naga Jolokia
http://en.wikipedia...Naga_Jolokia_pepper
Elephant repellant and culinary delight. [jutta, Aug 28 2009]
Capsaicin
http://en.m.wikiped...?wasRedirected=true
Ha! I did spell it right! [21 Quest, Aug 28 2009]
Anandita Dutta Tamuli
http://www.itnsourc...09/04/09/X09040905/
Oh, my goodnessness, madam! Not my cup of tea! [UnaBubba, Aug 29 2009]
[link]
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How can adding hot sauce not make food spicier? |
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I think adding cream to horseradish sauce "calms" it down. |
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DrWorm, at a certain level, adding more hot sauce simply
adds flavor, not spiciness, to a food. In my experience. I'm
sure you'll agree. |
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The chemical that causes spicyness is called capsaicin, but I know
I'm spelling it wrong, and is found naturally in peppers. The
higher the capsaicin content, the spicier the pepper.
Concentrated capsaicin is used to make pepperspray, which is
technically called OC spray, for Oleoresin Capsaicin, or
something like that. What you need is a hotsauce bottle with
multiple chambers, each chamber containing a hotsauce with a
different capsaicin content. The lowest would probably be
Frank's, then Louisiana, followed by Tabasco and 'Slap My Ass
and Call Me Sally', which is recognized as the world's hottest
condiment, and I didn't make the name up. I bought a bottle at a
restaurant called Tijuana Flats in Florida. Small bottle, cost 10
bucks and I had to sign a liability release form to buy it. Caused
great fun when I put some in my supervisor's coffee. |
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By the way, this issue could be avoided with a well-stocked spice
and condiment collection. I'm very proud of mine. |
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Whilst a well stocked array of spices and condiments would get around this as [21 Quest] says, still a highly commendable idea in my opinion. |
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Perhaps what is needed is a machine resembling a paint colour blending machine, which can add varying proportions of different ingredients (spices and flavourings) from large reservoirs. |
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operated by a dial which would open the spicy valve wider or smaller, labelled appropriately and/or color coded |
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I like the whole '2-part epoxy' kit appeal of this. |
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Just add Ghost Chillies. They make everything OK. |
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I wonder... could pepperspray be used as that 'spicy substance'?
Just add it, in VERY small increments, to any existing hotsauce to
increase the capsaicin content. |
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I'm not sure if it would be feasible to create a container with
a valve small and controllable enough to use pepper spray as
the spicy substance. After all, pepper spray has an extremely
high capsaicin content, and an extremely small amount could
make the sauce very spicy. |
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Perhaps a third chamber is in order, then. The first chamber would contain the sauce, sans capsaicin. The second would contain pure capsaicin. The third would contain some sort of neutralizer... maybe milk? |
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"Spicy" in this context means "hot" rather than "artfully
flavoured with a complex palette of spices"? |
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I think that's been established, Max. See the above annos
regarding the addition of purified capsaicin. |
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Quite so, quite so. But then why call it "spiciness" rather
than just "hotness"? Even "hotness" is more complex than a
simple "more/less" scale - for example, mustard gives a
different kind of hotness than peppers. |
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I am not putting milk hot sauce on my food. Unless you trick me. |
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// a valve small and controllable enough to use pepper spray as the spicy substance. // |
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What about an inkjet printer nozzle, using semiconductor resistors ? There might need to be a flushing/purging mechanism, and you'd have to filter out particulates, but they can reproducibly generate minute, precise droplets. |
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Corrosion might be an issue too. |
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(I think) It's the oils in milk that helps it to neutralize
spiciness, so why not use oil as a neutralizer? |
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According to a source (I can't remember where it was) I looked at yesterday, it appears that rubbing an affected area with vegetable oil is a recommended method for removing capsaicin from skin. I dunno how good a neutralizer it is, though. It might just get under it and lift it off, making removal easier. it does bear research, however. If EVOO could be used as an effective neutralizer you'd have an excellent gourmet hotsauce! |
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Chilli oil is a common enough preparation. You'll find it in the condiments section of any good Chinese grocery store. |
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Odd that people eat Ghost Chillies... and use them to keep wild elephants away. There's a woman in India who holds the current record for chilli consumption, Anandita Dutta Tamuli, who holds the world record for eating Naga Jolokia (51 in 2 minutes) and for rubbing them in her eyes (24 in 60 seconds). |
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I'm guessing that pepper spray wouldn't deter her, if she ever goes postal. |
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// pepper spray wouldn't deter her // |
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