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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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An indispensable ingredient if you want to add heat without altering
flavor. Anyone else use this? http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 --Bryan |
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Food Snob > wrote:
>An indispensable ingredient if you want to add heat without altering >flavor. > >Anyone else use this? > >http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 It's called "pure cap" but it's only 500,000 Scoville units -- barely hotter than a habanero -- pure capsaicin would be 16,000,000 Scoville units (per Wikipedia). Steve |
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Food Snob wrote:
> An indispensable ingredient if you want to add heat without altering > flavor. > > Anyone else use this? > > http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 I've used it. Wasn't too impressed. -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
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On May 4, 5:46 pm, (Steve Pope) wrote:
> Food Snob > wrote: > > >An indispensable ingredient if you want to add heat without altering > >flavor. > > >Anyone else use this? > > >http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 > > It's called "pure cap" but it's only 500,000 Scoville units -- > barely hotter than a habanero -- pure capsaicin would be > 16,000,000 Scoville units (per Wikipedia). It is dilute cap. Ingredients= oleoresin capsaicin in a base of vegetable oil. Have you ever used it? > > Steve |
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Food Snob wrote:
> On May 4, 5:46 pm, (Steve Pope) wrote: >> Food Snob > wrote: >> >>> An indispensable ingredient if you want to add heat without altering >>> flavor. >>> Anyone else use this? >>> http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 >> It's called "pure cap" but it's only 500,000 Scoville units -- >> barely hotter than a habanero -- pure capsaicin would be >> 16,000,000 Scoville units (per Wikipedia). > > It is dilute cap. Ingredients= oleoresin capsaicin in a base of > vegetable oil. > > Have you ever used it? >> Steve I use Dave's Insanity Sauce when I want to just add heat. One drop is about right for a bowl of soup. Bob |
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On May 4, 6:47 pm, zxcvbob > wrote:
> Food Snob wrote: > > On May 4, 5:46 pm, (Steve Pope) wrote: > >> Food Snob > wrote: > > >>> An indispensable ingredient if you want to add heat without altering > >>> flavor. > >>> Anyone else use this? > >>>http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 > >> It's called "pure cap" but it's only 500,000 Scoville units -- > >> barely hotter than a habanero -- pure capsaicin would be > >> 16,000,000 Scoville units (per Wikipedia). > > > It is dilute cap. Ingredients= oleoresin capsaicin in a base of > > vegetable oil. > > > Have you ever used it? > >> Steve > > I use Dave's Insanity Sauce when I want to just add heat. One drop is > about right for a bowl of soup. Dave's alters the taste somewhat. I used to use it before I discovered Pure Cap. > > Bob --Bryan |
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On May 4, 5:54 pm, "Dave Bugg" > wrote:
> Food Snob wrote: > > An indispensable ingredient if you want to add heat without altering > > flavor. > > > Anyone else use this? > > >http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 > > I've used it. Wasn't too impressed. > Would you elaborate? --Bryan |
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Food Snob wrote:
> On May 4, 5:54 pm, "Dave Bugg" > wrote: >> Food Snob wrote: >>> An indispensable ingredient if you want to add heat without altering >>> flavor. >> >>> Anyone else use this? >> >>> http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 >> >> I've used it. Wasn't too impressed. >> > Would you elaborate? Sure. It didn't add the amount of heat that it should have in a batch run of our spicy-style sauce. We sent a bottle of the Pure Cap in for an evaluation of scolville, and it measured out to have 287,000 S.U. rather than the stated 500,000. We returned the rest of the Pure Cap to the distributor. -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
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Dave Bugg > wrote:
> It didn't add the amount of heat that it should have in a > batch run of our spicy-style sauce. We sent a bottle of the > Pure Cap in for an evaluation of scolville, and it measured > out to have 287,000 S.U. rather than the stated 500,000. We > returned the rest of the Pure Cap to the distributor. Hmm... I wonder what the equivalent of melamine is for jacking up the Scoville reading in a lab test? S. |
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On May 5, 9:41 am, Food Snob > wrote:
> An indispensable ingredient if you want to add heat without altering > flavor. > > Anyone else use this? > Indispensable! Great steaming heaps of bovine ordure. If I want hot I select a chilli of the appropriate hotness and add the right amount. I grow, I eat, I enjoy. Simple. Why do I need some processed product? Because some advertising campaign or TV show said I should? Do you really think you have or need such a fine level of control? Take more water with it. David |
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Food Snob said...
> An indispensable ingredient if you want to add heat without altering > flavor. > > Anyone else use this? > > http://www.amazon.com/Garden-Row-Pur.../dp/B0007MXR92 > > --Bryan Why use it? Just to make 'em sweat? I think it WOULD alter (detract) from the flavor of a dish by shifting the experience from flavor to burn. I might've tried it back in college! Andy |
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