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63supro
"The good thing is in a club situation, most of the patrons are trashed and really can't tell the difference."

Them dudes are insane

What's wrong with those guys?

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Current Gear: Ron Kirn Barnbuster Tele,
Marshall: 1971 SuperLead 100>1997 1960-TV, bunch of pedals
and a 1987 Porsche 911 Carrera coupe named Veronica

believe it or not, some guys do this as a hobby.
they grow and pepper taste as a hobby.

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63supro
"The good thing is in a club situation, most of the patrons are trashed and really can't tell the difference."

to each his own.

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63supro
"The good thing is in a club situation, most of the patrons are trashed and really can't tell the difference."

What was the hottest chilli, the Infinity chilli (120,000shu) was grown where I live now. I've had a curry made from em (atlast). Nothing special, I think they must have dipped the thing in the curry for a Newyork second and pulled it out again.

The chilli's themselves are not available for the public to buy.

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No no and no

actually i posted this post for you niki.

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63supro
"The good thing is in a club situation, most of the patrons are trashed and really can't tell the difference."

You can get way hotter sauces round your way. I personaly think the difference of 50,000 SHU at those extreme levels is probably negligable. You'd be far more concerned about the impending bathroom visit.

Heres the Scoville rating on sauces. I must say 16M SHU is a bit scary. Thats the same as pure capsaicin, the stuff that makes em burn. This is a little out of date, but I don't see how you can beat 16M SHU.

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


Thankyou for posting the link BTW. Much appreciated. I thought all chilli experts used salt instead of milk to cool the mouth. Sucks the taste and heat right off your tongue.

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No no and no