The Bhut Jolokia was fabulous in vodka. As more of the capsaicin dissolved in the alcohol over time, I started perceiving it as a roar in my head rather than a roar on my tongue, if that makes sense.
I am currently in Mysore (thanks, Cheeni, for the hotel recommendation) and noticed something interesting that I hadn't spent too much time thinking about earlier. A comparatively tame dish was perceived by me as hot, as the flavour balance was biased towards too much red chili powder. however, I can talk with no sense of contradiction about Bhut Jolokia, which is certainly several orders of magnitude hotter. A paper, or at least a silk post, beckons. maybe when I'm back. Udhay, via cellphone On 10/2/08, Gautam John <[EMAIL PROTECTED]> wrote: > On Thu, Oct 2, 2008 at 9:38 AM, Suresh Ramasubramanian > <[EMAIL PROTECTED]> wrote: > >> Daves Insanity Sauce is kind of the holy grail of hot sauce aficionados >> (and programmers and sysadmins seem to be a huge percentage of those) > > I recently managed to get my hands on some raw bhut jolokia [1] and up > until then, I imagined I had a high tolerance for heat. This is in a > different league. By an order of magnitude. > > Fellow chilli heads Udhay and Charles might care to comment. Charles > put some in a bottle of vodka. Charles, how is that doing? > > To be fair, it is rather tasty - floral is the word I'd use. > > [1] http://en.wikipedia.org/wiki/Naga_Jolokia_pepper > > -- > Please read our new blog at: http://blog.prathambooks.org > > -- ((Udhay Shankar N)) ((udhay @ pobox.com)) ((www.digeratus.com))
