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Favorite way to add capsaicin to a dish:

Displaying poll results.
Fresh chilis
  4358 votes / 30%
Dried chilis
  1794 votes / 12%
Preserved chilis/chili sauce
  975 votes / 6%
Mild or medium hot sauce
  2142 votes / 14%
Natural but very hot sauce
  2149 votes / 14%
Extreme hot sauce, however boosted
  968 votes / 6%
Cowboyneal perfectly spices all of my food
  1534 votes / 10%
Something else that I'll explain below
  598 votes / 4%
14518 total votes.
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  • Don't complain about lack of options. You've got to pick a few when you do multiple choice. Those are the breaks.
  • Feel free to suggest poll ideas if you're feeling creative. I'd strongly suggest reading the past polls first.
  • This whole thing is wildly inaccurate. Rounding errors, ballot stuffers, dynamic IPs, firewalls. If you're using these numbers to do anything important, you're insane.
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Favorite way to add capsaicin to a dish:

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  • by Anonymous Coward

    Like with many foods, the best way is to feed it to the pig first, and then eat the pig. Alternatively, let it compost and use it to grow something edible.

  • I love Malaysian curry with added red chili powder or habanero powder. Yum!
  • by Big Hairy Ian (1155547) on Friday September 21, 2012 @09:06AM (#41409809)
    Dave's Insanity Sauce :)

    http://en.wikipedia.org/wiki/Dave%27s_Gourmet

    • Extreme hot sauces like Dave's are great for bringing up the heat level of a dish without significantly changing the flavor. This is really useful if you cook with fresh chilis which can vary a lot in heat level. My wife doesn't care for hot, spicy food so I have to err on the mild side for most things I cook for us. Take a mild dish that tastes good and add a drop or two of Dave's and you have a dish that still tastes good but has a kick.

      Cheers,
      Dave

    • Dave's is very hot, but it totally sucks in the flavor department. If you want a hot sauce that actually has GREAT FLAVOR, then try my personal favorites...
      "Salsa Picante de Chili Habanero - Roja" from El Yucateco
      or
      "Liquid Summer" Florida datil pepper sauce from Bill Wharton, A.K.A. "The Sauce Boss"

      Google 'em.

      • by geekoid (135745)

        IT"s not suppose to add flavor. It's suppose to alow you to 'bring up' foods without changing the taste of the food.

        For example, I make a really kick ass stew. If I want to to be spice I add a drop of Daves.

    • by arth1 (260657)

      Most hot sauces aren't hot - they're acidic. The average consumer can't tell hot apart from acidic, and vinegar is cheap.

      Give me fresh habaneros on my burger, please. Not pickled to the point of becoming mild and sour. And definitely no "hot" sauce based on vinegar.

      • by arth1 (260657)

        (and yes, Dave's sauces are hot, but your average Tabasco or "burning hot" sauces aren't)

      • I made a steak sandwich with fresh habanero's man it was good. Bite of the cold and refreshing like a bell pepper then it just kicked in with a delay. It was great

  • Delicious Siracha! (Score:4, Interesting)

    by DarksouldragonX (1082077) on Friday September 21, 2012 @09:15AM (#41409907)
    Also I put Cayanne pepper in anything I cook.
    • by Thud457 (234763)

      Also I put Cayanne pepper in anything I cook.

      That's it, you're off the committee for the church pancake dinner!

    • by Dahamma (304068)

      Yeah, this is slashdot. Sriracha should have had it's own choice in the poll (and it would have won, I guarantee you).

  • Chipotle chilis and Adobo sauce add so much flavor; mmmm.
    • by wed128 (722152)

      Yea they do...I grind them in a food processor, and put the resulting paste on all kinds of stuff. It's better then ketchup!

  • Only one thing makes California less than perfect. International cuisine from anyplace you could want, but no NM-style green chile dishes.

    • by geekoid (135745)

      Unless things have change since I left So. Ca. a decade ago, there are a lot of places to get NM-style Chile dishes.

      I only went to them when someone didn't like hot or flavorful food.but they are there.

  • by virgnarus (1949790) on Friday September 21, 2012 @10:00AM (#41410475)

    It's quite evident some people are willing to get the hottest sauce possible just for the wild sensation it produces and not for the purpose it was originally designed for, that being to accent the taste of food. Novelty extreme hot sauces/additives are nice for the occasional dare and prank, and can also be used with very finite amounts to simply add spiciness to a big pot of chili or something. But outside of that it seems rather irresponsible and asinine to go all out with it just for the experience alone. Sure, everyone can eat however the please, yet if I was the chef, having someone lather my food with hot sauce just so they can taste absolutely nothing and get a thrill would probably rub me the wrong way. It's the equivalent of prime steak hidden under a pool of A1 sauce. A touch of A1 or alternative (Worcestershire sauce is great) is great to perk already existing flavor and add some zest to it, but it's a mockery on good cooking when the food ends up being nothing more than to add texture to the sauce they so liberally apply. Like any sauce, hot sauce should be applied and used conservatively, and should be designed with flavor in mind to improve food, not overpower it.

    As for personal recommendation, so far I've been enjoying Big S Farm's Tennessee Lightning [bigsfarms.net]. It's got just enough perk to never be overwhelming regardless how fast you eat, nor is it too mild to be unexciting, but has loads of flavor that I've found works with a lot of different foods. I've found various brazilian and mexican sauces to also be impressive (look for brown and green sauces).

    Oh, and just to get this out, Texas Pete is pepper water, not hot sauce.

    • by Abreu (173023)

      Exactly! Also, different dishes require different types of chiles and spices. Also, some recipes require fresh chiles, some dried, some powdered.

      Claiming a one-size-fits-all solution for spiciness is madness.

      Saludos desde México!

    • by nitsew (991812)

      I agree completely. I tend to stay away from 'extract' sauces, as they usually have a very bad flavor, and are primarily heat. I have been hooked on Lucky Dog Hot Sauce lately. [no affiliation] -- It has roasted peppers and a great roasted garlic flavor to it. It has just enough heat to add a kick, but not so much as to overpower the taste of the original dish that you add it to.

      • That's exactly why I use the extract sauces as a heat additive for meals just to give it a bit more kick, using very, very limited quantities - sometimes just dabbing the edge of the bottle to the meal and then stirring. It works great with large pots of soup or chili as there's those moments you like to just retain the flavor but it needs some umph to go with it. Extract sauces are great to accomplish that without tarnishing taste.

    • Re: (Score:3, Interesting)

      by Anonymous Coward

      Jesus, dude, it's just pushing neurotransmitters. Get over it. Capsacin is like the speed metal of flavor. What's with the judgment? Some like it, some not. You're quite welcome to go back to the culinary equivalent of the Monkees, just leave me to my Slayer juice. Different strokes.

    • by Burning1 (204959)

      I sort of disagree with this, and sort of agree with it.

      First, you need to understand that sufficient levels of spice release endorphins which actually turn the spiciness into a pleasurable sensation. For me, I find that the endorphins usually hit in the heavy Soriano / moderate Habanero range of spiciness, which is well beyond what most people would eat (Jalapeno is mild in comparison. Thai chili is somewhat comparable to Soriano, IMO.)

      Personally, I've found that there are a few happy zones.

      A small amount

  • by Shadow99_1 (86250) <{theshadow99} {at} {gmail.com}> on Friday September 21, 2012 @10:06AM (#41410565)

    I'm actually allergic to peppers you insensitive clods!

    I really am allergic btw, but it felt like a good valid use of the meme since their is no option to say your allergic....

    • by oneiros27 (46144)

      Ah, yes ... another reason why pepper spray isn't necessarily a 'non-lethal' weapon : because it can kill some people, even if they're just down-wind of someone getting sprayed.

      (and I'm not trying to make light of your situation -- I've got my own food intollerances (dairy), and I've got a friend who's allergic to all alliums (garlic, onion, etc.) which is even more difficult to avoid in most restaurants & prepared foods)

  • Sriracha sauce (Score:5, Insightful)

    by Nimey (114278) on Friday September 21, 2012 @10:08AM (#41410589) Homepage Journal

    Just spicy is boring. Sriracha's got garlic as well, and garlic goes well with just about anything that needs spiciness.

    Sweet-hot sauces as well but not as much.

    • by gninnor (792931)

      It's not my favorite (a bit to sweet), but Sriracha has earned a place in my kitchen. I only wish I could find mini bottles or individual packets of the stuff.

      • by treerex (743007)
        I keep a 17oz bottle on my desk at work: if anything it needs bigger bottles. :-)
      • It's not my favorite (a bit to sweet), but Sriracha has earned a place in my kitchen. I only wish I could find mini bottles or individual packets of the stuff.

        But I'd rather have my slightly sweet Sriracha than the hot vinegar you get with most hot sauces.

        Cheers,
        Dave

        • by Nimey (114278)

          This. Spicy vinegar is just unpleasant.

          • by Pfhorrest (545131)

            The vinegar is my favorite part of Tabasco sauce; way more than the spiciness.

            The green Jalapeno and brown Chipotle versions are far superior to the rather bland (just plain hot with no distinctive flavor) original.

      • by wed128 (722152)

        You can get packets of it...there's a chinese place near my office that has them. They exist, i can't say they're easy to find...

    • by VTI9600 (1143169)

      Actually, it's the Potassium Sorbate and Sodium Bisulfate that make Sriracha (at least the Huy Fong variety) so darn tasty. How do I know? Try buying Sriracha sauce at Whole Foods. It tastes like ketchup fermented in a goat's ass because they ban those ingredients [wholefoodsmarket.com].

      • by VTI9600 (1143169)

        Sorry, I meant sodium bisulfite. Apparently, sodium bisulfate is generally recognized as safe by the FDA [fda.gov], and therefore, generally recognized as unfit for hot sauce by yours truly.

  • by realsilly (186931) on Friday September 21, 2012 @11:00AM (#41411201)
  • I will literally lick it off the plate! Not incredibly spicy, but man, what great flavor it has! The different favors (lime, garlic, etc) are also EXCELLENT.
    • by harrkev (623093)

      Amen brother! This is my favorite hot (or not-so-hot) sauce.

      Really, Cholula is about flavor.
      Tabasco (another favorite) is more about heat.

  • by kria (126207)
    I suppose technically, one could say that they are "dried chillies", but that really doesn't seem to go far enough in describing paprika or other ground pepper spices.
  • I often crush a few dried "bird's eye" chillies into foods I make.

  • For me, a bit of crushed red pepper [wikipedia.org] on pizza or whatever. Seems relatively tame, but if one of those flakes gets caught somewhere in the mouth then yow.

  • Pepper spray.

    Better than Listerine.

  • I will never understand why people torture themselves with overly hot spices.

    • by petes_PoV (912422)
      Because for the insecure or immature types it's a form of "measuring up". In reality there's nothing clever about ruining the natural flavour of properly prepared food.
  • 8: Something else (Score:4, Interesting)

    by Brandano (1192819) on Friday September 21, 2012 @12:44PM (#41412505)
    So here's the explanation. I store a small jar of olive oil, with a few dried chillies in it. Capsaicin is soluble in fats, so the oil gets saturated in it. It gets extremely hot, so it must be added to food with a little care. I suppose it could classify as an hot sauce, though I prefer to consider the "Olio Santo" its own condiment. The name is itself a bit of a joke, since it refers to the oil used by the catholic priests for the last sacrements.
  • Why super-hot? (Score:4, Interesting)

    by miltonw (892065) on Friday September 21, 2012 @01:08PM (#41412777)
    A very good friend of mine keep going for hotter and hotter sauces. He eventually could tolerate sauces that I couldn't even get close to.

    Unfortunately, he couldn't taste anything else at all. The only thing he could taste was the sauce.

    I love a good chili but only with other tastes.
  • Depending on how I feel I make fresh chili 3 ways- Normal mild,Hot and Thermonuclear.The last one I use the ghost pepper in.You HAVE to wear gloves to handle these as they will blister your hand,
    Although I like Tex-Mex chili,I make Hillbilly Chili-Lots of beans.I use Ground round mostly as the meat(Grease drained) Dice tomatoes,tomato sauce,fresh onions (chopped),Kidney beans,Green,red,yellow and orange peppers,Finely chopped.For the Hot,add Jalapeno & Habanero peppers ,also finely shopped.For the Thermonuclear chili,add Finely chopped Ghost peppers.Then simmer for an hour.

    My daughter used the Thermonuclear version to win the EKU Hottest chili contest at Eastern Kentucky University a few years ago.Jen told me that after it was over,she gave the pot of chili to the ROTC,who proceeded to eat it with the statement"Are you tough enough to handle this?"

    I'm willing to bet that flames were emitted at both ends of the army boys.

    I usually only make the hotter recipes during very cold winter weather,when such heated foods are appreciated.I'll leave a hint.Fresh baked cornbread helps with the heat.

    • BTW,feel free to try it.Leftover chili should be thick enough for use with Hot dogs and Taco salad.If and when a hotter pepper comes out,I'll revise the Thermonuclear recipe into type 1-A Supernova Chili.That leaves me 3 more names to use.-Type 2 Supernova,Gamma Ray Burst and Big Bang

      Neelix would be proud of me.

  • by TheNinjaroach (878876) on Friday September 21, 2012 @01:47PM (#41413217)
    My favorite way to spice up my food is with a collection of home grown spices. My lady partner loves to run the dehydrator for weeks at the end of every summer, then blends up about six different combinations of herbs and peppers that last us all year.

    Cayenne has a lot of heat but also a ton of flavor. Jalepenos are good for pushing the limits. I don't care much for mixes with sweet peppers in them.

    My $0.02 on the matter.
  • by Fishbulb (32296) on Friday September 21, 2012 @02:56PM (#41414051)

    Cholula.

    I love that red nectar.

    • by sbillard (568017)
      Hey Fishbulb, I just noticed your nickname. You must be a great person. Of my favorite things, hot sauce and Simpsons, you've referenced one of my favorites in each category. Love that Mr. Sparkle episode and I've used "Fishbulb" ofter as a nickname in other online places. williefudpucker at g mail dot com
  • This is a great sauce anyone can make at home and the video is accurate and funny as well

    http://www.youtube.com/watch?v=HD5FihjAI5c [youtube.com]

  • In the cooking phase, I'd rather add fresh peppers, since they'll have time to blend in and become part of the dish. If an already cooked dish could use some extra heat, I'd rather go with hot sauce, since peppers would remain separate entities then (though that can be nice if they complement the particular dish).
  • I see alot of comments with people assuming that you can no longer taste the food if one adds alot of hot sauce to it

    I'd simply have to say that it's personal preference in taste. I like it real spicy, my wife doesn't, who am I to say that she doesn't know what she's eating?

    It's much akin to salt, some can take it real salty, some can't, who am I to say they're wrong


    but onto more constructive topics there are a few things I love to do with really hot chilis. I've got some fresh and dried haberne
    • by miltonw (892065)

      ... before the sucker burns all the way down.

      ... and out!

    • by miltonw (892065)
      On the subject of salt, some years ago, I had to give up salt. I really, really, really loved salt! I cold-turkeyed the stuff but it was literally months before I could taste my food and enjoy it without salt. To my surprise, food tastes a whole lot better without salt ... eventually. I don't know but I suspect someone who always uses tons of hot sauce would experience the same thing if they had to give it up.
    • by geekoid (135745)

      there is a point where the human tongue can't taste anything else but the spice. SO really hot dishes does mean you are missing some nuances... Really hot means you are missing nuances like taste.

      But, it's a bunch of young men, so natural it's a pissing contest over how much one can take instead of how overall flavorful something is.

      And if it burns after tasting the point is..what, exactly? To irritate your throat?

  • Secretly... and vindictively!

  • Occupying Wall Street. Plenty of capsaicin to go around!

  • I ferment my own pepper mash. If I filtered it, it'd be hot sauce but that's an unnecessary step. It comes out something like a homebrew Sriracha.

  • Tabasco. Because I can smell and taste the wood it was aged in, much like you can in a good whisky or wine.

    Honestly though, I prefer the gunpowder-like behavior of wasabi -- a sharp sudden *snap* that goes away fast and leaves you ready for more.

    But if it's pepper-based, it's Tabasco for me.

  • Don't get me wrong, I love a spicy dish, as long as it has flavor. Can someone here who likes things "hot" explain this to me? Really, whats the point of eating something that will make you sweat like a pig, and have no taste or flavor to it?

    I had a friend take me to a pub once, because they had a special deal, where if you ate 4 chicken wings in thier "hot sauce", then the meal was free, your picture taken and put on a wall. I ate one, and wanted to throw up. Yes, I was sweating like a pig, but the sauce t

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