Thread: Scoville Heat Units

> Is anyone familiar with the Scoville Heat Unit chart?
>
> http://ushotstuff.com/Heat.Scale.htm
>

> Where would Sri Racha fit in there?
>
> Steve
>

Here is a website that lists Sriracha sauce at 2200.

http://www.scottrobertsweb.com/scoville-scale.php

Becca

On Mon, 23 Aug 2010 07:55:18 -0700, Steve B wrote:

> There are a lot of references here to chile sauces, or just plain hot
> sauces.
>
> Is anyone familiar with the Scoville Heat Unit chart?

Nope. Never heard of it.

-sw

On Mon, 23 Aug 2010 10:58:52 -0500, Ema Nymton wrote:

>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>> http://ushotstuff.com/Heat.Scale.htm
>>
>
>> Where would Sri Racha fit in there?
>>
>> Steve
>>
>
> Here is a website that lists Sriracha sauce at 2200.
>
> http://www.scottrobertsweb.com/scoville-scale.php

Yet another site propagating the confusion between poblano and pasilla.
This one goes a few steps further.

-sw

On Mon, 23 Aug 2010 11:55:22 -0500, Sqwertz <[email protected]>
wrote:

>On Mon, 23 Aug 2010 07:55:18 -0700, Steve B wrote:
>
>> There are a lot of references here to chile sauces, or just plain hot
>> sauces.
>>
>> Is anyone familiar with the Scoville Heat Unit chart?
>
>Nope. Never heard of it.

Yeah, right... that's why you keep a rectal thermometer permanently
shoved up yer butt.

On Mon, 23 Aug 2010 10:18:25 -0700, "Steve B"
<[email protected]> wrote:

> Thanks. That's not too much, then. I have seen it a lot in the stores, and
> seen it mentioned here a lot. I just don't want to go buy something, and
> toss it after one taste. I'm one of about two people in the entire extended
> clan that likes hot sauces, so a bottle lasts a long time around here.

Don't worry about it being too hot. You might be disappointed by how
mild it is though.

--

Never trust a dog to watch your food.

In article <[email protected]>,
"Steve B" <[email protected]> wrote:

> "Ema Nymton" <[email protected]> wrote in message
> news:[email protected]..

> > Here is a website that lists Sriracha sauce at 2200.
> >
> > http://www.scottrobertsweb.com/scoville-scale.php

> Thanks. That's not too much, then. I have seen it a lot in the stores, and
> seen it mentioned here a lot. I just don't want to go buy something, and
> toss it after one taste.

Seemed a little low to me, but I'm no kind of expert. You might want to
check the price at your local store next time you are there. It seems
really cheap to me (I buy the Huy Fong brand, made in Southern
California, which seems to be what most people on this group use). To
me, it tastes a little sweet and garlicy.

> just bought some Castillo Salsa Habanero at the Dollar Store a couple of
> days ago, haven't tried it yet, though. I have found some outstanding
> sauces at the Dollar Store, one from Louisiana that had a touch of habanero
> that was hot but not overpowering. Two for a buck, but I haven't seen them
> since.

Speaking of one taste and then toss, everything I've bought at the local
Grocery Outlet (in the way of hot sauces, not salsa or other foods) has
gone that way.

--
Dan Abel
Petaluma, California USA
[email protected]

Dan Abel wrote:
> "Steve B" <[email protected]> wrote:
>
> Seemed a little low to me, but I'm no kind of expert. You might want to
> check the price at your local store next time you are there. It seems
> really cheap to me (I buy the Huy Fong brand, made in Southern
> California, which seems to be what most people on this group use). To
> me, it tastes a little sweet and garlicy.

I think Sriracha sauce is stronger than Taco Bell taco sauce, weaker
than Tobasco sauce. I put a vigorous squirt on some types of food. I
don't always stir it carefully in but I have a high tolerance.

We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
on the bottle. If you like garlic and if you ever see one with a goose
on the bottle get some. I haven't seen any since we left LA metro. The
goose has more garlic. Wonderful.

On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
<[email protected]> wrote:

> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
> on the bottle. If you like garlic and if you ever see one with a goose
> on the bottle get some. I haven't seen any since we left LA metro. The
> goose has more garlic. Wonderful.

I used to be able to buy a real chili paste with garlic (similar
thickness as tomato paste) years ago, but it seemed to disappear when
this stuff showed up. I just googled and it seems to be available,
but I haven't seen it on the shelf. I don't know why, but all I see
anymore is chili sauce with garlic.

--

Never trust a dog to watch your food.

sf wrote:
> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
> <[email protected]> wrote:
>
>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>> on the bottle. If you like garlic and if you ever see one with a goose
>> on the bottle get some. I haven't seen any since we left LA metro. The
>> goose has more garlic. Wonderful.
>
> I used to be able to buy a real chili paste with garlic (similar
> thickness as tomato paste) years ago, but it seemed to disappear when
> this stuff showed up. I just googled and it seems to be available,
> but I haven't seen it on the shelf. I don't know why, but all I see
> anymore is chili sauce with garlic.
>
I see it in Whole Foods! Probably Asian markets too.

--
Jean B.

On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel <[email protected]> wrote:

>In article <[email protected]>,
> "Steve B" <[email protected]> wrote:
>
>> "Ema Nymton" <[email protected]> wrote in message
>> news:[email protected]..
>
>> > Here is a website that lists Sriracha sauce at 2200.
>> >
>> > http://www.scottrobertsweb.com/scoville-scale.php

I get my Sriracha at a local oriental store (local?) in Houston.
The Hong Kong market. I'd say, from the taste test, that 2-3 K is
about right on the Scoville chart. A friend tells me that in the far
East, the same sauce is about double that in heat, and that the stuff
made for the american market is a bit milder than you get over there.

hth

Alex

sf wrote:
>
> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
> <[email protected]> wrote:
>
> > We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
> > on the bottle. If you like garlic and if you ever see one with a goose
> > on the bottle get some. I haven't seen any since we left LA metro. The
> > goose has more garlic. Wonderful.
>
> I used to be able to buy a real chili paste with garlic (similar
> thickness as tomato paste) years ago, but it seemed to disappear when
> this stuff showed up. I just googled and it seems to be available,
> but I haven't seen it on the shelf. I don't know why, but all I see
> anymore is chili sauce with garlic.


Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
Usually comes in a glass jar. For chile paste without garlic, get sambal
oelek. The brand of both we have in the house now is Huy Fong. There are
other brands.

On Mon, 23 Aug 2010 13:19:24 -0400, brooklyn1 wrote:

> On Mon, 23 Aug 2010 11:55:22 -0500, Sqwertz <[email protected]>
> wrote:
>
>>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>>Nope. Never heard of it.
>
> Yeah, right... that's why you keep a rectal thermometer permanently
> shoved up yer butt.

With your teeth attached to it.

GRRRRRRAAAH!

-sw

On Mon, 23 Aug 2010 19:15:55 -0600, Arri London <[email protected]>
wrote:

> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> Usually comes in a glass jar.

Yes, I'm looking for the stuff that comes in a small glass jar. I'll
keep looking now that I know it's been sighted by real people.

--

Never trust a dog to watch your food.

On Aug 23, 9:55*am, "Steve B" <pittmanpir...@hotmail.com> wrote:
> There are a lot of references here to chile sauces, or just plain hot
> sauces.
>
> Is anyone familiar with the Scoville Heat Unit chart?
>
> http://ushotstuff.com/Heat.Scale.htm
>
> When referring to hot sauces and chiles, can we start to use this guideline,
> rather than tasting to find out? *If I find something has a very high
> rating, I might not want to cook a whole pot of it to find out.
>
> It would serve as a helpful guideline to all.
>
> Where would Sri Racha fit in there?
>
> Steve
>
> visit my blog athttp://cabgbypasssurgery.com
> Hurry and get a free book. *Only 999 billion left electronically!

Oh yeah. The Scoville heat scale is not an exact science, but a good
ballpark scale of how "hot" peppers and pepper sauces are.

Jalapenos are around 300O-5000ish I think, Serranos about 5000-10000,
thai peppers about 20,000ish and habaneros about 100,000+ish.

Ask Bryan about Pure Cap!

John Kuthe...

Alex Corvinus wrote:
> On Mon, 23 Aug 2010 11:43:35 -0700, Dan Abel <[email protected]> wrote:
>
>> In article <[email protected]>,
>> "Steve B" <[email protected]> wrote:
>>
>>> "Ema Nymton" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> Here is a website that lists Sriracha sauce at 2200.
>>>>
>>>> http://www.scottrobertsweb.com/scoville-scale.php
>
> I get my Sriracha at a local oriental store (local?) in Houston.
> The Hong Kong market. I'd say, from the taste test, that 2-3 K is
> about right on the Scoville chart. A friend tells me that in the far
> East, the same sauce is about double that in heat, and that the stuff
> made for the american market is a bit milder than you get over there.
>
> hth
>
> Alex

Hmmmm. That might account for my thinking the product has changed
since I first had it in Asian restaurants decades ago. I guess
one needs to examine the bottles.

--
Jean B.

Arri London wrote:
>
> sf wrote:
>> On Mon, 23 Aug 2010 19:30:59 +0000 (UTC), Doug Freyburger
>> <[email protected]> wrote:
>>
>>> We call it "Red Rooster" sauce because Huy Fong brand has a red rooster
>>> on the bottle. If you like garlic and if you ever see one with a goose
>>> on the bottle get some. I haven't seen any since we left LA metro. The
>>> goose has more garlic. Wonderful.
>> I used to be able to buy a real chili paste with garlic (similar
>> thickness as tomato paste) years ago, but it seemed to disappear when
>> this stuff showed up. I just googled and it seems to be available,
>> but I haven't seen it on the shelf. I don't know why, but all I see
>> anymore is chili sauce with garlic.
>
>
> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
> Usually comes in a glass jar. For chile paste without garlic, get sambal
> oelek. The brand of both we have in the house now is Huy Fong. There are
> other brands.

Speaking of Sambal Oelek... I was wondering why the SE Asian
dishes I have made relatively recently have not tasted like they
did in days of yore. I THINK it's because I perfected the recipes
using Conimex ingredients, which was all that one could find back
in the early 70s. Over the years, I switched to other brands that
folks said were better.... One noticeable difference is that the
dishes are saltier and out of balance. I found some Conimex
products and will have to try the dishes again.

--
Jean B.

sf wrote:
> On Mon, 23 Aug 2010 19:15:55 -0600, Arri London <[email protected]>
> wrote:
>
>> Look for Vietnamese-style tuong ot toi; red chile paste with garlic.
>> Usually comes in a glass jar.
>
> Yes, I'm looking for the stuff that comes in a small glass jar. I'll
> keep looking now that I know it's been sighted by real people.
>
Are you near a Whole Foods?

--
Jean B.

On Mon, 23 Aug 2010 10:58:52 -0500, Ema Nymton wrote:

>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>> http://ushotstuff.com/Heat.Scale.htm
>>
>
>> Where would Sri Racha fit in there?
>>
>> Steve
>>
>
> Here is a website that lists Sriracha sauce at 2200.
>
> http://www.scottrobertsweb.com/scoville-scale.php
>
> Becca

the site looks useful. thank, becca.

your pal,
blake

On Mon, 23 Aug 2010 13:19:24 -0400, brooklyn1 wrote:

> On Mon, 23 Aug 2010 11:55:22 -0500, Sqwertz <[email protected]>
> wrote:
>
>>On Mon, 23 Aug 2010 07:55:18 -0700, Steve B wrote:
>>
>>> There are a lot of references here to chile sauces, or just plain hot
>>> sauces.
>>>
>>> Is anyone familiar with the Scoville Heat Unit chart?
>>
>>Nope. Never heard of it.
>
> Yeah, right... that's why you keep a rectal thermometer permanently
> shoved up yer butt.

anal antics, sure, but where's the cocksucking, sheldon? your fans are
disappointed.

blake