was watching the food network the other day......

[bubbaschili]

there was a show on called unwrapped or some kind of show where they show alot of different stuff and the topic was hot sauces.they had a recipe and it was only on for like 2 sec and i missed it it was made with frostbite hot sauce and i think it used lemonade....anyone else heard of this or dose anyone have a good reicpe that uses frost bite?

[sweatnspice]

Bubba - Yep, check it out here: http://www.hotsauceblog.com/hotsaucearchives/frostbite-hot-sauce/

[huvason]

I've had a question about frostbite for a while now.

One of the supposed "cures" for the burning sensation for the capsaicin is to swish Vodka in your mouth and spit it out. If this is true, then wouldn't making a drink with Vodka and Frostbite cancel the capsaicin effect :?:

Or is it not true about Vodka killing the burning? (i've never tried as I prefer to simply suffer :twisted: )

-=john=-

[bubbaschili]

i actualy wanted to send in a request to mythbusters and have them try all of these....i gotta admit i never heard the vodka thing....milk is a biggie for the stop of the burn
we have a local beverage here called cheerwine.....super good i was wondering what i could mix with that and some frostbite...now all i need is a name......hmmmmmm

[sweatnspice]

Huvason - I've heard the vodka thing before and I know people that swear it works, so I'm not sure. When mixed the heat in Frostbite doesn't seem to fade at all, so maybe it has something to do with the amount of liqour your swishing & swallowing? :cheers:

[DEFCON Creator]

Alcohol puts capsaicin into solution. However, most booze is only about 50% alcohol. Grain alcohol works a lot better, but it would make for a short evening, and a lot of projectile vomiting. I have found that pure sugar is the best bang for the buck when dealing with fire extinguishing. Capsaicin and sugar have a type of atomic bond to one another, and taking a packet of sugar and dissolving it in your mouth will draw the capsaicin crystals from the base of the stalks of your tastebuds. At most of the shows we do, there is always an individual, testosterone-filled due to the beer goggles he's wearing that tells us that they can eat ANYTHING hot. Well, after the near-convulsions, and various saline evacuations through the tear ducts, my empathetic side rears itself and I hand him a packet of sugar, VOILA! It doesn't completely take ALL of the crystals with it, but does take the bite out of it. Milk kind of works, but is more of a cover-up than a solution. By the time the milk exits the areas between the taste buds, the crystals have blown their wad in their heat-giving ways.

[huvason]

I've read that the vodka works much like the casean(sp?) in milk products (and to some extent bread - which only sops it up).

I guess I'll have to do my own mythbusters.

Oh well, another night of alcohol and hot sauce. All in the name of science of course!

-=john=-

[DEFCON Creator]

Oh well, another night of alcohol and hot sauce. All in the name of science of course!
-=john=-


LOL!!! Ain't science great?

[huvason]

At most of the shows we do, there is always an individual, testosterone-filled due to the beer goggles he's wearing that tells us that they can eat ANYTHING hot.

I haven't been to any of the shows yet :lol:

I'll try and leave my goggles at home this Saturday.

-=john=-

[CeltHeat]

Chemical engineer type here. Forgive the geek talk.

Any of the forms of capsaicin (monohydro, dihydro, homohydro, etc) are completely fat soluable - it dissolves into fats completely. It is partially alcohol soluable, only a fraction of the soluability of fats. Whole milk is better than 2% for 'killing the fire'. Swishing with olive oil would kill it even quicker, but where's the fun in that (not to mention the aftertaste)? Capsaicin is non-soluable in water - kind of like trying to throw water on a grease fire.

When I make my chili, I sautee the hottest peppers with the oil and meat - the capsaicin gets a nice transport in with the oil. Then, I always use a beer for a liquid 'filler' - for the added alcohol transport throughout the chili.

[Tina Brooks]

Oh lookie, another geek. I'm in heaven! <-- This is NOT tongue in cheek. I love geek speak!

Our Antidote, combines the best of all worlds and works very well for eliminating the Capsaicin burn.

In a pinch, I'll dissolve a packet of white sugar on my tongue, next I'll go with a dairy creamer (half and half -- although pure cream is better). Ideally, any combination of casein and complex sugar will work. The sugars and casein protein bind to the same pain receptors that are fired by the capsaicin and as long as you can keep it on your tastebuds, the pain will be relieved.

BTW... double check this factum with a chemistry geek, but they tell me that there is no casein in milk and that is why it doesn't work. I've used chocolate milk for cap-induced heartburn, but I think the chocolate is what's curing the heartburn in that case.

The most perfect product I've seen so far for taking the heat off one's tongue is our Antidote It's a heavy cream and Canadian maple syrup coulis. And it works like a charm... until you swallow.

Unfortunately, as soon as you swallow, the pain can come back, why? Because both casein and sugar are soluble in water, capsaicin isn't.

Hmmm... maybe someone with the time to do so will throw an amateur cure the burn contest??? I'll donate a few jars of hurricane mash for the burning part. :)

T

[Cap'n Bones]

When I make my chili, I sautee the hottest peppers with the oil and meat - the capsaicin gets a nice transport in with the oil. Then, I always use a beer for a liquid 'filler' - for the added alcohol transport throughout the chili.

Greetings,
My "eating" chili method goes like this, I normally use several beers to nicely transport the capsaicin enriched chili throughout my digestive system. Sometimes I use light beer, taste great and it's less filling.
Have A Nice Day!
The Cap'n

[DEFCON Creator]

Dopamine infused capsaicin, or perhaps capsaicin infused dopamine...Either way, what a concept! :lol:

[Tina Brooks]

John... you're a very scary man. :shock:

T

[LinNJoe]

Chemical engineer type here. Forgive the geek talk.

Any of the forms of capsaicin (monohydro, dihydro, homohydro, etc) are completely fat soluable - it dissolves into fats completely. It is partially alcohol soluable, only a fraction of the soluability of fats. Whole milk is better than 2% for 'killing the fire'. Swishing with olive oil would kill it even quicker, but where's the fun in that (not to mention the aftertaste)? Capsaicin is non-soluable in water - kind of like trying to throw water on a grease fire.

When I make my chili, I sautee the hottest peppers with the oil and meat - the capsaicin gets a nice transport in with the oil. Then, I always use a beer for a liquid 'filler' - for the added alcohol transport throughout the chili.

Ah, but our cup runneth over in engineers and chemists! My understanding is that ethanol just puts the capsaicin in a wider swath in your mouth, thereby spreading the heat around a little more. I've never tested the theory of whether the proof of the alcohol made a difference (such as beer vs. spirits), but who wants to try to douse the heat with that much volume in spirits anyways? That is, unless you really like to regurgitate.

Dairy products work great, and I had the whole milk mustache going after the last batch of the Creator's wings we whipped up here at home. Anything dairy works well, but I also favor using peanut butter in a pinch. It's got that great mix of fats with a little sweetness. Not exactly what the folks at Jif had in mind when they made their first batch, I'm sure.

- Joe

[DEFCON Creator]

Wait a minute!!! If you inject capsaicin into the stem of a peanut plant, could you perhaps create a naturally hot peanut butter? If my memory is correct, the peanut is a tuber and quite resilient. Considering the metabolism of tubers as well as considering the size of the capillaries against the granular size of the capsaicin crystal...Time to turn on the vents again... :think:

[sweatnspice]

Creator - Stay away from the beer nuts

[DEFCON Creator]

Hey man, spicy beer nuts, for those who can't find chili beer. Wow, what a marketing angle.

Oh man, just remembered a horrible joke...
What's the difference between beer nuts and deer nuts?
Deer nuts are under a buck. :roll:

[bubbaschili]

so your gonna inject the peanut plant with beer and hot sauce??? :beer: :onfire:
for some reason the old frankenstein movie is runnig thru my head.........its alive........its aliveee

[DEFCON Creator]

Not exactly, I'm going to drink the beer while injecting capsaicin into the stem of a peanut plant. I'm very curious about the outcome.

[bubbaschili]

if your driking beer and injecting stuff be very very carefull :banghead:

[DEFCON Creator]

I appreciate the concern, but my best work is done whilest ingesting hops and barley mixtures. :beer: