How Stupid am I?

[tinner666]

Found this and on spur of moment bought it. Auction was near it's end. Any opinions would be welcome. I did NOT do any research first. :o

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4407214007&rd=1&sspagename=STRK%3AMEWN%3AIT&rd=1

[DEFCON Creator]

Well, I won't call you stupid or anything, but something ranking out at over 10 million Scovilles would be a bit pricier then $5.99. Hopefully I'm wrong, but for some reason I don't think I am.

[bubbaschili]

when you get it in give us a review

[tinner666]

After all his handling instructions, I was thinking of sending it to one of you testers here. His feedback sounded good, no negatives.

Maybe some of the buyers in his feedback will be known to someone here??

Look at seller's store.

http://stores.ebay.com/Hotternell-Hot-Sauces_W0QQssPageNameZviQ3asibQ3astoreviewQQtZkm

I'm new to these levels of heat and knowledge, but it looked legit and some of the buyers also mentioned the heat.
:) Frank

[DEFCON Creator]

I looked at the guy's Ebay store. I can almost guarantee his motis operandi is he buys in bulk from a mass production facility, puts it in a container, slaps his label on it, and sells it. That is all well and good, but I do believe most, if not all the producers on this forum believe in the personal touch to their sauces, as well as unique taste and varied heat levels, like myself. Factory generated mass production oleoresins is quite Orwellian in its' inception, and leaves out a very important quality, a personal touch. Not just a repackaging of a product that was probably meant to go to a mace factory. That being said, the stuff you're going to get may be hot, but making something hot takes no skill (or at least very little) to manufacture, it's the taste that counts. Even our ZERO sauce, which is quite hot, still has a unique taste given the corn based distillation liquids we use. The stuff you will receive will have a quite apparent chemical taste, as it's most likely made with the infamous ketones we've all come to hate the taste of. But again, for the cost, it may be worth it, but the taste will leave something to be desired. Okay, enough rambling...

[tinner666]

Thanks for your input. I hope to soon be able to compare yours and his together. $10.00 didn't seem like too much of a risk, since I honestly don't have a clue. I tried Sudden Death on a steak last night, and liked it too. Or most likely, I'm taste dead!! Frank

[staffing]

Thanks for your input. I hope to soon be able to compare yours and his together. $10.00 didn't seem like too much of a risk, since I honestly don't have a clue. I tried Sudden Death on a steak last night, and liked it too. Or most likely, I'm taste dead!! Frank

Most likely. That's what my wife tells me too. But don't feel bad....you came to the right place...and you are not alone.. :wink:

By the way, I believe I taste everything just fine. My pain receptors are fried....that's all.

[Tina Brooks]

Thanks for your input. I hope to soon be able to compare yours and his together. $10.00 didn't seem like too much of a risk, since I honestly don't have a clue. I tried Sudden Death on a steak last night, and liked it too. Or most likely, I'm taste dead!! Frank

Most likely. That's what my wife tells me too. But don't feel bad....you came to the right place...and you are not alone.. :wink:

By the way, I believe I taste everything just fine. My pain receptors are fried....that's all.

Yep yep, fried pain receptors, I will agree with that.

Me, I just like the pain. :D

Personally, I want to know how this guy knows what the SHUs are. Did he run an SHU test himself or did someone tell him that he's bought that SHU.

The more I learn about how the heat scales work, the more skeptical I am when I hear someone say, it's X SHUs.

oh... I'll hush now, I feel a blog coming on and I haven't time to write one. :D

T

[DEFCON Creator]

A blog coming on, Man, I guess they can really bind you up. :lol:

Anyway, as a stated, the guy probably buys from a mass production ficilty, who have had the liquids chromatographed, and if the stuff was to indeed go to a mace factory, it would have to be checked for heat strength.

Either that, or the guy is just full of crap, and is using the P.T. Barnum play book for sales.

Either way, I'm curious to see how hot the stuff is, and if it taste like the scrapings from a pharmaceutical drainage pipe.

[Tina Brooks]

A blog coming on, Man, I guess they can really bind you up. :lol:

Anyway, as a stated, the guy probably buys from a mass production ficilty, who have had the liquids chromatographed, and if the stuff was to indeed go to a mace factory, it would have to be checked for heat strength.

Either that, or the guy is just full of crap, and is using the P.T. Barnum play book for sales.

Either way, I'm curious to see how hot the stuff is, and if it taste like the scrapings from a pharmaceutical drainage pipe.

Chances are that you are bang on. The guy is buying it in bulk... define "bulk" :shock: ... and packaging it for sale on the ebay market.

No doubt.

I've been in the hot sauce business only a short period of time when it comes to the grand scheme of things, but I'm super skeptical when it comes to SHUs these days. Especially since I just found out that one company who is using a 500,000 scovie rated extract for their sauces, and is only putting a drop per 5 oz bottle but is making their customers sign a waiver anyway. lol.

I've got a blog waiting to publish, it's all about SHUs and heat levels and how people are doing this, but the way that an SHU is calculated is positively stupid. It really is... And unless and until someone tells me that they did an HPLC that gave them X ppm of capsaicin, I have no idea whether or not to believe their SHUs. So... I err on the side of caution.

Not to mention the fact that I don't like to blindly trust people I don't know. How do I know whether that guy is trustworthy or not?

Sometimes, I think I know too much. Other times, maybe I think too much. lol.

Me... I wanna know the HPLC score and which lab ran it and what was used as its standards.

Is that too much to ask???

ok, for $5, probably, yes, but that's me.

[Dyce51]

Hey Tina when you say the producer has ya sign a waiver...is this a legal thing? I know that when I go to Quaker Steak and Lube and order their HOT wings they do the same thing ....always thought of it a s a novelty type of thing kinda to scare ya a lil bit...??

[Tina Brooks]

For the most part, it is a novelty thing. I've signed waivers for things where they weren't hot at all. The simple fact is that when people use an extract for which they had to sign a waiver they think they should make anyone who eats it sign a waiver too. Other times, they've used so much extract in their sauce that you really do need to sign a waiver to protect their butts for insurance purposes. So, sometimes it's a scam, other times it's for real. Just so you know the only reason anyone makes anyone sign waivers at all, is because apparently the adrenaline rush caused by pure capsaicin has been known to cause coronaries.

Fwiw, you've seen the warnings on extract bottles??? I've researched how they get this stuff out of the pepper and frankly, I don't like the idea of putting it into my mouth even in teensy tiny quantities (with the exception of John's) for obvious reasons. I'd rather drink nail polish remover, it's safer.

T

[DEFCON Creator]

Awwww Tina, I'm flattered. :oops:

I will admit, most of the extracts, as stated before, have the nasty chemical taste. There is no skill in making something hot, and the waivers, however well written, are kind of a joke. We play paintball a lot, and almost all of the fields we use make you sign waivers. The have a snowballs chance in Hell of holding up in court if you get injured, as has been the fact why so many paintball fields have closed down over the years.

Enough of that, back to the sauces. Tina, we are coming close to our NEGATIVE 1 batch, my wife is on the verge of wanting to kill me, as our experiments finally took their toll on her olfactory nerves. She got a good whiff of the most recent prototype, and like your 13 year old salesperson, she thinks I'm a bad man. :violin:

[Tina Brooks]

Awwww Tina, I'm flattered. :oops:

I will admit, most of the extracts, as stated before, have the nasty chemical taste. There is no skill in making something hot, and the waivers, however well written, are kind of a joke. We play paintball a lot, and almost all of the fields we use make you sign waivers. The have a snowballs chance in Hell of holding up in court if you get injured, as has been the fact why so many paintball fields have closed down over the years.

Enough of that, back to the sauces. Tina, we are coming close to our NEGATIVE 1 batch, my wife is on the verge of wanting to kill me, as our experiments finally took their toll on her olfactory nerves. She got a good whiff of the most recent prototype, and like your 13 year old salesperson, she thinks I'm a bad man. :violin:

But you are a bad man... it's probably why I like ya so much. :twisted:

[DEFCON Creator]

Bad is good. Good is boring.

[Tina Brooks]

and Cuba is Gooding. :D

[DEFCON Creator]

No, Cuba is Communist. More Marxist, but what's a dictator between friends. :roll:

[Tina Brooks]

No, Cuba is Communist. More Marxist, but what's a dictator between friends. :roll:

:shock: Friends???? You called us friends. :party: I don't have many of those. ;)

[DEFCON Creator]

Damn, did I really say that?!?!? I guess you caught me in a moment of weakness. :lol:

[Muso2112]

Ask and ye shall receive. Straight from the horses mouth. $5.99 for a 1/32 ounce is not bad. that works out to $3066.00 a pound.

Enough with the dissin'! :evil:

Product CAPSICUM OLEORESIN
Synonyms ---
CAS No. ---
UN No. ---
CLASS ---
Pkg. Gr. ---
Hazard ---

Specifications

Characteristics Units Specifications
Appearance -- Reddish viscous liquid
Capsaicin content %
3.3 (0.5 million SHU)
6.6 (1.0 million SHU)
10 (1.5 million SHU)
20 (3.0 million SHU)
30 (4.5 million SHU)
40 (6.0 million SHU)
50 (7.5 million SHU)
60 (9.0 million SHU)
70 (10.5 million SHU) :shock:
Solubility -- Soluble in oil
Residual solvent PPM 30 Max.
Yeast & Mould -- Absent
Pathogenic Micro-organisms and their toxins -- Absent
Homogeneity -- Ensured by uniform emulsification
Liquid pourable at °C 25
Colour value CU 3000 - 8000 (as per customer requirement)

Applications:-
Natural colouring agent in foods and pharmaceuticals; OTC drug, counter irritant in external analgesics

Packaging:-
20 Ltrs. HDPE pails sealed in Corrugated boxes or
200 Ltrs. HDPE drums or as per customer specification.

Labelling:-
Drum is sealed and labelled as per UN regulations with a label showing manufacturer's name & address, net wt., gross wt, pkg. No., Batch No. and Hazard label.

I can also get you some PURE CAPSICUM CRYSTAL, USP GRADE, VERY IMPERSONALLY MADE IN A LAB FOR A MERE $22,000.00 per pound. 10 pound minimum order. Any buyers?????????? How stupid is that? :P

[fatalliman]

Hot sauce reviews?
I shoulda been a moderator, alot needs to be in the lounge or maybe an OT section
my 1 cents,
Anon

[tinner666]

Hot sauce reviews?
I shoulda been a moderator, alot needs to be in the lounge or maybe an OT section
my 1 cents,
Anon
My bad. :wink: Blame it on my newness for starting this one here. But look at who is now posting! Seems his extract is pharmiceutical grade. Even extract haters might want to compare notes. :wink:

[DEFCON Creator]

As for comparing notes, a mass produced extract uses ketones for production, hence the large amounts that can be produced. I'd imagine the stuff tastes comparable to tarmac. As for UN regulations, you may want to look into that a little closer, it ain't no FDA. But alas, to each his own. I'd much prefer to make my own than purchase a laboratory excretion.

[Muso2112]

DEFCON CREATOR <------- Bitter 'til the end. There is also steam extration, and as far as the mighty FDA goes, ummmm America does have borders. Canada isn't regulated by the all powerful, all knowing FDA. We have our own Canadian Food Inspection Agency, as well as many other capable Government services. Personally I wiould think and INTERNATIONAL GOVERNING BODY would have a little tiny bit more punch than a localized national organization. The American Fodd and Drug Administration takes care of the United States and sometimes their guidelines are lax. Sometimes too stringent. Can you buy Absinthe legally in the U.S.? Didn't think so. We can in Canada, as well as most of the world. Don't put too much faith in your FDA. After all, is IS government run.

Brother, for it to be Pharmaceutical grade, you can be pertty sure that there is no residual 'other' solvents. Duh. And if you really really think about it, the chemical taste you're getting is from the chemical you're getting ---> CAPSAICIN. Take a lemon and reover the citric acid. Now refine it. What do you get???? PURE citric acid that is very acrid. Tastes like crap and nothing like a lemon. Does great for preserving sauces and getting the pH value past that magical 4.6 level. Just a hint for you amateurs. :D

Peace....we're all in this for the same thing. Whether you like 'making' or 'buying' capsicum is really a matter of personal preference. Do you use vinegar or lemon juice? Vinegar gives it that yucky acetic acid taste. Lemon is natural and much higher in the acidic scale. Another tip for you amateurs. :wink:

[Tina Brooks]

DEFCON CREATOR <------- Bitter 'til the end. There is also steam extration, and as far as the mighty FDA goes, ummmm America does have borders. Canada isn't regulated by the all powerful, all knowing FDA. We have our own Canadian Food Inspection Agency, as well as many other capable Government services. Personally I wiould think and INTERNATIONAL GOVERNING BODY would have a little tiny bit more punch than a localized national organization. The American Fodd and Drug Administration takes care of the United States and sometimes their guidelines are lax. Sometimes too stringent. Can you buy Absinthe legally in the U.S.? Didn't think so. We can in Canada, as well as most of the world. Don't put too much faith in your FDA. After all, is IS government run.

Brother, for it to be Pharmaceutical grade, you can be pertty sure that there is no residual 'other' solvents. Duh. And if you really really think about it, the chemical taste you're getting is from the chemical you're getting ---> CAPSAICIN. Take a lemon and reover the citric acid. Now refine it. What do you get???? PURE citric acid that is very acrid. Tastes like crap and nothing like a lemon. Does great for preserving sauces and getting the pH value past that magical 4.6 level. Just a hint for you amateurs. :D

Peace....we're all in this for the same thing. Whether you like 'making' or 'buying' capsicum is really a matter of personal preference. Do you use vinegar or lemon juice? Vinegar gives it that yucky acetic acid taste. Lemon is natural and much higher in the acidic scale. Another tip for you amateurs. :wink:

Actually, I think it's capsaicin extract that's bitter... That's why Defcon uses pure grain alkyhol... And the reason I don't use it at all... So, if you're telling me that the bitter taste really is the cap... Which reinforces why we don't use pure cap. Why bother, the fresh peppers taste so nice.

As for USP grade... would that the hot sauce makers were actually using that... Then again, it would still taste like extract; wouldn't it.

Anyway... aside from it seemingly being very expensive... obviously nobody except maybe Kraft is going to buy this stuff by the pound, what is the difference between steam extracted cap and ketone or alkyhol extracted cap?

God, don'tcha just love technical discussions of hot sauce?

Btw... I can buy absinthe at the local liquor store, but have to special order if I want half decent tequila. Being Canadian may have its privileges, but sometimes it has its drawbacks. ;)

T

[DEFCON Creator]

Muso...
Oooh, look, someone got their panties in a bunch. :lol:

To each his own. You can have the laboratory tailings, I'll make my own. As for being bitter, why would I be bitter, I pride myself on my creations, not which supplier I can buy bulk heat from. You seem to have a lot of angst built up. Ketones will do that to you. :mrgreen:

[Tina Brooks]

Muso...
Oooh, look, someone got their panties in a bunch. :lol:

To each his own. You can have the laboratory tailings, I'll make my own. As for being bitter, why would I be bitter, I pride myself on my creations, not which supplier I can buy bulk heat from. You seem to have a lot of angst built up. Ketones will do that to you. :mrgreen:

Now you... be nice to Muso... He's talkin technical with me. :p

[DEFCON Creator]

I am. I just don't like being lectured, with misdirected attitude, on things I am all too familiar with.

Carry on...

[Tina Brooks]

I am. I just don't like being lectured, with misdirected attitude, on things I am all too familiar with.

Carry on...

Awww, now, John... he wasn't lecturing... he was edumacating... Sounds to me like he knows his stuff too. I doubt he took our light hearted banter as all that.

But... just so's there's no ambiguity... I betcha muso's extracts taste just like extracts do; so there.

[DEFCON Creator]

I wouldn't call slamming the FDA educational, nor the premise for political vitriol. But alas, this is a hot sauce forum, let's keep it that way.

[Tina Brooks]

I wouldn't call slamming the FDA educational, nor the premise for political vitriol. But alas, this is a hot sauce forum, let's keep it that way.

John... whatchoo talking about man, I slam the FDA all the time. :) If you had to do what I have to do everytime you sent out an order, man, you'd slam 'em too. :D

T

[DEFCON Creator]

The FDA has done a ton of good, and perhaps some bad stuff in their history. Personally, I'd rather have them around than have a bunch of products on the shelf uncontrolled. I agree they may be a little strict, but better that than no control. Well, that being said...Back to the sauce :beer:

[Muso2112]

Ok, Kids, I'll lay down my weapons and unbunch my panties. Just had to let y'all know that I won't be trashed without my presence being felt. Some like the chemical taste of capsicum, some don't. Hey, some people find KETCHUP too hot. To each his own, and I won't poke my finger at anyone else for their beliefs or preferences. And Tina, of course you can buy Absinthe, you're in Canada, eh! I know what you mean about sending sauces to the States. How much paperwork do you have to do????? I'm gonna call my next batch "MAD COW' Hot Sauce!!!! :D >>Defcon<<, if someone were trashing you behind your back, wouldn't you rush in with your panties in a bunch??

I've sent Tinner666 a few samples of my hot sauces, but don't tell him. :lol: It's a surprise. Perhaps he can vouch for the flavour of my sauces and the heat, AND tell me which ones do or don't have capsicum.... :-)

Hey, I rather have fellow hot-heads as friends than enemas. There's nothing worse than a vindictive enema. :shock:

[DEFCON Creator]

Sorry, don't wear panties.

As for absinthe, I've had it (believe it or not, it IS available in the US, just like many other things that aren't quite legal). The stuff is absolutely nasty, knock yourself out. Even if it were available in stores around here I wouldn't touch that junk. Cheap buzzes are just that. I'll stick with my single malts.

As for being trashed, perhaps seem to be a bit sensitive. I was trashing bulk sales of extract, not you personally. Perhaps it's the absinthe, or distilled wormwood as it is known...

Now, back to the sauces....