World's Hottest Foods

A warm caribbean air is blowing across the water.....

     Sitting back with your toes in the sand you hear only the melodic crashing of crystal clear blue-green waves. As the island sun is caressing your skin with warmth......you close your eyes......this must be paradise.     The sweet sounds of the steel drum band from a nearby street festival awaken your senses.....for a moment.  The aromas of a small village capture your nose as they prepare for a summer feast.

You can almost taste it.

   

    Slow roasted meats bathed in dark, rich peppery sauces. 
          Sweet, tangy citrus infused with deep smoked spices.
              Lively coconuts and lime....delicious sweet onions and fresh herbs!

 

At night the festival comes to life.  The streets of the village are filled with celebration. The people dance and sing.  They feast on rich foods.  The cool citrus drinks dizzy the senses.   Your soul is awakened with the mystic rhythm of the drums and you dance.  And you dance....          The streets of the village bask in the glow of the bonfires and you once again feel that warm, gentle air blowing across the water.   It lightly rocks the colored party lanterns strung thoughout the town.

You own this moment.  You take a deep breath.  It's unlike any other moment.......you close your eyes....

"This must be paradise.   I believe it's time to party!"          - spicy / 2007

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Chicken wings so hot you've got to sign a waiver before requesting ranch for your celery sticks? I put Tabasco on everything but my cereal, so I had to try these things. The place: Jake Melnick's Corner Tap. The plan: Eat Jake's Seriously. Ridiculously. Over-the-Top. H-O-T Wings-then channel the fire to set a record on Golden Tee.

The kick comes from the Red Savina pepper, which the "Guinness Book of World Records" listed as the world's hottest until February 2007. (Now it's number two, displaced by the Naga Jolokia pepper, also known as the Bhut Jolokia.) Jake's recipe debuted in early January and already it's been enhanced with even more heat.

The wings ($8.95) are served with a waiver stating that, regardless of pain or digestive tract damage incurred while eating these wings, Jake's isn't liable. They also come with a bell, which you can ring as a fire alarm. Should it sound, your server emerges with a plate of ice cream, sour cream and milk, which cool the burning. Plus, there's a bonus: A plastic fireman's hat to wear during your meal.

As the wings came, Blue Oyster Cult's "Don't Fear the Reaper" was banging in my head. I've jumped out of planes. I've gone bungee jumping. I'm a child of divorce. I can handle anything.

I took my first bite.

A lot of other spicy wings sacrifice taste for heat. Not the case at Jake's. These were, unquestionably, the best I'd ever had. They were meaty and crisp and, frankly, not as hot as I'd expected.

That was, until I ate the fourth wing. My eyes began to water. My lips started to go numb.

By the sixth wing, my left arm was tingling. I began sweating underneath my plastic fireman's hat. I could feel the heat behind my eyes. My face began to itch. But I was not going to ring that bell.

I wanted to spit. I didn't want the burn out of my mouth-I wanted it out of my body. The room began to resemble a county-fair madhouse. I was approaching a full-blown hallucination.

Stay focused, I told myself. Don't fear the reaper. More cowbell......no! No bell!

My hands were shaking. I wanted it to be over. I wanted to get up from the table, slam back a beer, play Golden Tee and go home. I was in the final stretch-only three more wings to go. Do I force myself through the intense heat and eat them as fast as possible? Or do I take my time and enjoy the delicious taste that remained, knowing that it couldn't get any hotter?

I took my time. A stroke became more likely as I lost the ability to form words. My tongue had given up on me.

When I finished, I walked to the Golden Tee machine. Usually I score at par, but I was over by four. I blame the wings. But so what? The real victory was that the bell never pealed. I didn't need any milk or sour cream. If my Bar Mitzvah didn't prove it, then this certainly did. I was a man.

And I had a plastic fireman's hat to prove it.

Weighing in at 1,001,304 Scoville heat units, the Bhut Jolokia chili from India has been named the world's hottest pepper by the Guinness Book of World Records. Just to put that into perspective, the jalapeno sits at a meager 10,000 SHU.

Early last year, the world's hottest pepper recorded was the Red Savina chili, which registered at 577,000 SHU, but in April that changed to the Dorset Naga which tested between 876,000 and 970,000 SHU. When it gets that hot, I don't really know that the number really makes much of a difference!

The Scoville scale, developed by Wilbur Scoville in 1912, was created to measure the heat level in chillies and is used world-wide today. To give you an idea where some of your favorite peppers sit on the list:

0 - Bell Pepper
100-500 - Pepperoncini
1000-1500 - Poblano
2500-10,000 - Jalapenos and Chipolte
5000-23,000 - Serrano
30,000-50,000 - Cayenne
80,000 & up - Habenero, Scotch Bonnet

A NEW chilli sauce goes on sale today that is so hot it could KILL.

Ultra-concentrated "16 Million Reserve" is the hottest science can make.

The sauce is 30 times hotter than the spiciest pepper and 8,000 times more fiery than Tabasco.

Diners must sign a disclaimer recommending "protective gloves and eye wear" ? but even sweating testers in safety gear were blinded by tears for 30 minutes.

Just 999 bottles of it are on sale at £105 each.

Medical experts fear it could kill asthmatics or hospitalise a user who touches a sensitive part of the body afterwards.

It is made of pure capsaicin, the chemical that makes peppers "hot". It takes tons of peppers to make 1lb of capsaicin.

Creator Blair Lazar, 35, specialises in "extreme food" in New Jersey, US.

After trying it, he said: "It's like having your tongue hit with a hammer. Man, it hurt."

The sauce is named after its score on the chilli heat measure, the Scoville Unit.

Reserve scores 16 million units, while a Red Savina, the world's spiciest pepper, measures just 570,000.

Ingredients
2 pound chicken wings, cut up, buffalo style
6 each - chili peppers, sorano whole
6 each - chili peppers, red whole
10 each - jalapeno peppers, whole
2 cups - white wine
1 bottle - tabasco sauce
1/2 bottle - worcestershire sauce
10 tablespoons - cayenne pepper
5 tablespoons - Spicy Sun's Caribbean Rub
1 tablespoons - salt
3 tablespoons - pepper
1/2 cup - vinegar
1 each - fire extinguisher

Don't attempt to eat with an ulcer.

General consensus dates its beginnings to the mid-1800s with Texas trail cooks who had to feed hungry cowboys on long trail drives, using whatever ingredients were on hand. That often meant beef (or buffalo, venison, or rattlesnake), chiles, and wild garlic, onion, and herbs. Inventive cooks discovered they could make nonperishable trail food by pounding together dried beef, fat, chile peppers, and salt. These "chili bricks" could be soaked in water during the day, and by dinnertime they could be boiled in water with garlic and cumin to make a hearty stew.

Another account claims that chili was invented around 1880 in San Antonio by "Chili Queens" - women primarily of Mexican descent who sold stew made with dried chiles and beef from open-air stalls and colorful chili wagons in the city's military plaza. The Chili Queens remained an attraction in San Antonio until the early 1940s.

As chili's popularity spread, chili parlors began to spring up in Texas trail towns and other parts of the West. It is said that Frank and Jesse James refused to rob the bank in the town where their favorite chili parlor was located. By the depression years, chili joints could be found in practically every town in the country.

The status of chili was elevated in the early 1960s when Chasen's Restaurant in Beverly Hills began making its famous chili. Actors, actresses, and other celebrities craved their secret concoction. It was reported that Elizabeth Taylor had some shipped to her in Rome while filming the movie Cleopatra.

Some Like It Hot: Spicy Favorites from the World's Hot Zones

From Curries to Kebabs: Recipes from the Indian Spice Trail

Ingredients:

1 1/2 lbs meat or poultry, chopped into 1 inch cubes
1 large onion, finely chopped
8 cloves garlic, finely chopped
1 ounce fresh ginger, finely chopped
3 tablespoons gheeor oil
14 ounces canned tomatoes
1 tablespoon tomato ketchup
1 tablespoon tomato puree
12 fresh chili peppers or dried chilies(or more)
Spices
1 teaspoon cumin, ground
1 teaspoon coriander, ground
3 teaspoons chili powder
1 teaspoon dried fenugreek leaves (optional)
1 teaspoon garam masala

Directions:

1 - Fry the onion, garlic and ginger until golden in half the ghee or oil.
2 - Mix the spices with a little water to make a paste.
3 - Add to the onion mixture and cook for 10 minutes.
4 - Add the tomato (tinned, ketchup and puree) and chillies.
5 - Cook for a further 10 minutes.
6 - Meanwhile, fry the meat in a separate pan in remaining ghee or oil, until sealed (5 to 10 minutes).
7 - Combine all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes.

Sick of the snow? Fed up with the cold? Turn up the heat!

There's no better way to banish the midwinter blahs than with spicy food. Frigid temperatures are just right for dishes flavored with pungent peppers such as piquins, jalapenos and serranos. They'll remind you of tropical climes and they'll make you sweat.
There's a reason why some like it hot. It's capsaicin, the chemical in chilies. When capsaicin irritates your mouth, your brain releases endorphins, which ease the pain and induce a natural euphoria - a chili high.
All chilies are not the same, heat-wise. Pepper potency is measured by a scale created in 1912 by pharmacologist Orville Scoville - from 0 Scoville units for a mild bell pepper to 550,000 Scoville units for an incendiary Caribbean red habanero.
When your face is flushed, your tongue is ablaze and tears are running down your cheeks, remember this: Capsaicin is an oil and doesn't mix with water. Instead, reach for something starchy to cool your mouth - a roll, rice or pasta, even a banana.

Boston, MA -India Quality Restaurant. The gratis jar of tomato and onion relish on every table is a fiery portent of what's to come. Diners can order dishes "mild, medium or hot" - be sure a defibrillator's handy, because as far as this kitchen is concerned, "hot" means lip-singeing and tear-inducing. You'll be wiping your eyes at the first forkful of shrimp and potato vindaloo ($12.95) in vinegary gravy and keema matar ($11.95), dry-cooked minced lamb studded with peas, potatoes and slivered ginger. There's strong gingery bite to dal makhani ($9.50), slow-simmered lentils and beef curry ($10.95) in thick, muddy-brown colored gravy. Despite the sweetness of a sprinkling of dried coconut flakes, chicken Goa ($11.95) - white meat chicken in a rich creamy sauce - boasts a lingering chili burn.

CHEF KURT LINSI'S QUEEN OF SHEBA SALAD

Yield: 8 small salads

Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.

In a 1-quart bowl:

Combine: 1 1/2 Ibs. FIRM TOMATOES, cut in tiny wedges with seeds removed

1/2 cup SWEET ONIONS, finely chopped
1 clove GARLIC, finely chopped
1 HOT CHILI PEPPER, finely chopped
1/2 cup PEPPERONI, thinly sliced (optional).
Sheba Sauce

Combine:
1 cup KETCHUP
1/4 cup VlNEGAR
1/2 cup OIL
1/2 cup SWEET WHITE WINE (Muscatel or Madeira)
1 tsp. WORCESTERSHIRE SAUCE
1 tsp. SALT
1/4 tsp. BLACK PEPPER
few drops TABASCO SAUCE.
Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.

America's Spiciest City Title Goes to New Orleans!

Results of an online survey to determine "America's Most Bold, Hot and Spicy Cities" were released this week.

The results of the online survey conducted by Insight Express of 1,000 people ages 18-49 in December 2005 awarded the title of America's most "Bold, Hot and Spiciest City" to New Orleans.

The final result of the top 10 Bold, Hot and Spicy cities were:

1. New Orleans (54.9%)
2. Santa Fe (42.3 %)
3. Miami (26.1%)
4. Las Vegas (23.9%)
5. Houston (20.5%)
6. Phoenix (19.9%)
7. New York (18.2%)
8. Los Angeles (16.1%)
9. Chicago (11.2%)
10. Atlanta (10.9%)

The survey was commissioned by McDonald's to highlight the launch of its new Spicy Premium Chicken Sandwich. This is the first spicy item on the McDonald's menu and the latest addition to the Premium Chicken Sandwich line.

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