Topic: 357 Mad Dog Pepper Extract.....

[976bar]

 My son in law came home with a bottle of this tonight and asked me to try it, I thought why not.....

He dipped the end of a cocktail stick into the bottle and gave it to me with the tiniest drop on the end....

WOW 

My mouth went numb and my throat caught fire!!!!!

This stuff is made with 6 million scoville....... Pepper Extract

I believe he got it from Amazon who apparantly had a chilli challenge.

Dave (Curryhell) not sure if you have heard of this stuff, but I think it will cure you're addiction for hot curries  ;D

[curryhell]

 ;D ;D ;D
You really should have known better Bob  .  In future just try the residue on the cocktail stick  :  There are a host of very hot bottled extracts on the market now days, ranging from rocket fuel to napalm to bottled lava.  Bengali Bob uses one in his Naga Viper phall.
Whilst i have to agree they add heat to a dish, some of them can also taint the flavour.  You're probably thinking........... but what the **** can you possibly taste anyway in a very hot dish. Only chilli heads can explain that one 
Whilst I have three such additives in the fridge, I never use them with any regularity.  I prefer my hot dishes to have derived their heat from natural ingredients commonly found in the BIR kitchen.  Although i've a sneaking suspicion that some BIR's have a bottle of something to sort out Mr Macho on a Friday night after a few too many stellas  ;D  But should anybody request i cook a curry so hot they can't eat it all, rest assured the little bottles will come into to play and will win the day 
I think they just ruin a really good hot tasty curry where the flavour is impossible to taste due to the extreme heat imparted by the extract.  Just my opinion  though

[976bar]

;D ;D ;D
You really should have known better Bob  .  In future just try the residue on the cocktail stick  :  There are a host of very hot bottled extracts on the market now days, ranging from rocket fuel to napalm to bottled lava.  Bengali Bob uses one in his Naga Viper phall.
Whilst i have to agree they add heat to a dish, some of them can also taint the flavour.  You're probably thinking........... but what the **** can you possibly taste anyway in a very hot dish. Only chilli heads can explain that one 
Whilst I have three such additives in the fridge, I never use them with any regularity.  I prefer my hot dishes to have derived their heat from natural ingredients commonly found in the BIR kitchen.  Although i've a sneaking suspicion that some BIR's have a bottle of something to sort out Mr Macho on a Friday night after a few too many stellas  ;D  But should anybody request i cook a curry so hot they can't eat it all, rest assured the little bottles will come into to play and will win the day 
I think they just ruin a really good hot tasty curry where the flavour is impossible to taste due to the extreme heat imparted by the extract.  Just my opinion  though

I have to agree with you there Dave, bottled sauces like that normally taint the flavour of a good curry. I could not believe the strength of this sauce compared to the minutest slither I had on the end of that stick. My son in law was telling me that he had heard some US army guy was given a bet to drink half a bottle of the stuff, which he stupidly did and ended up in hospital, lucky to be alive  ;D ;D