World’s Hottest Hot Sauce - Blair's 16 Million Reserve

Blair Lazar is the man responsible for one of the biggest culinary explosions ever with his creation of the hot sauce. It is an ultra-refined version of chili powder, which can easily satisfy all the masochistic heat-eaters. The sauce is a spicy mix of vinegar and chili pepper or extracts of chili.

Lazar’s career as a hot sauce maker began in the most bizarre fashion. He introduced free chicken wings dipped in a yummy homemade hot sauce to drive away all the drunkards from his bar. And since then there was no looking back, he is presently the owner of the creator of sauces like “Mega Death", “Original Death”, “Sudden Death”, “After Death” and more.

His latest creation Blair’s 16 Million Reserve is the hottest collection that only chemistry can create and is available for sale online at www.InsaneChicken.com. Believe it or not it is eighty times hotter than the Tabasco sauce and about thirty times than the Red Savina. Quoting Lazar, it would be best to say that a little taste of the sauce is a ‘pure heat’ experience.

Lazar’s taste buds are almost immune to the heating sensation of his creations but he still remembers his first taste of the incredible ‘16 Million Reserve’. He declares that the pain was unbearable and in his words it was like the hammer was brutally hitting his tongue. More so his tongue had swelled up for days to come. If you might be wandering how the name for the above creation has derived then you must know that the inspiration came from pure capsaicin, which has a heat score of 16 million units.

Hot sauce ‘16 Million Reserve’ requires 1-lb of capsaicin, which is obtained from several tons of fresh peppers. Lazar's creation "2am Reserve" at the beginning of his career was hotter than any other chili product available in the market. The other hot sauce that comes to mind is the “6am Reserve” even hotter with stronger chili extracts.

The hot sauce should not be used for flavors at any cost. They are well known for their heat value. Even the stupidest of all, would not dare to consume an entire bottle. Factually speaking, a single grain into a pan of tomato soup can spice up the taste to such an extent that you will die out of heat. The heat of the hot sauce is excruciatingly unbearable as most tasters suffer from constant perspiration and tears till half an hour. However, it must be borne in mind that this burning sensation is merely a chemical reaction with the body’s neurological system and is inflicted by the capsaicin.

Wing Sauces – Great For All Occasions

It's hard to tell which wing sauces are better because we all have different tastes. Buffalo wing sauces are not hard to make at all. The original Anchor Bar Buffalo, NY wing sauce is said to only have five main ingredients. But with so many varieties already available and with such inexpensive price tags, there's no reason to make them on your own. Buy a variety of wing sauces and try them all out I say! More Info on Wing Sauces If you want to have the widest selection of wing sauces, then you should go to InsaneChicken. They carry a VERY large catalogue of wing sauces, condiments, marinades, and barbecue ingredients that are hard to find in some retail outlets. The most popular brands include those coming from restaurants like Anchor Bar, home of the original Buffalo wings, and Hooters. They also carry brands that are extra hot or quite hard to find. Ordering is secure and convenient. Because most wing sauce products are inexpensive, you should try ordering a lot and stock up on this essential ingredient. Wing sauces aren't just useful for chicken wings you know. You can use them on any chicken part. You can even use them on ribs, pork chops and steaks. While wing sauces are typically mixed with the wings after frying, you can use wing sauces to marinate meats as well. They also make great seasonings to such viands like steak, meatloaf and various fried foods. For the best culinary experience, consider serving your chicken wings with your choice of dip. The type of dip you should serve depends on the wing sauces used. For instance, hot wing sauce calls for blue cheese, ranch and mayo dips, while sweet wing sauces go well with sour cream and onion or cheddar dips. Also, remember that fresh salsa, pickle relish or minced tomatoes go well with ANY dish. Buffalo Wings – Fun Recipe Ideas Buffalo wings are fun to eat. Adults and children simple never tire of them! They are also very easy to make. You can fry them, bake them or grill them. You can make your own barbecue sauce or buy prepared sauces available in grocery stores. However, if you plan on making a lot of wings and feeding a lot of people, consider buying a variety of sauces at InsaneChicken.com, an online specialty sauce and condiment retailer. Below are some fun ways you can prepare wings quickly. Wings - Coat Me Silly Ideas Easy Wings. This dish is just perfect for those who don't have the time to make elaborate dish preparations. Simply get your frozen wings out of the freezer and defrost them in the microwave. Afterwards, you can mix some water and the wing sauce of your choice with the wings, and boil them on the stove. After the chicken and the sauce are thoroughly cooked, simply place the wing in barbecue sticks and sear them with the flames of your gas stove. This recipe is easy and delicious. Tender Wings – Sweet chicken barbecue that falls off the bone is simply irresistible. It's relatively simple to make too. Just mix your favorite barbecue sauce into the chicken wings, along with paprika, brown sugar or pancake syrup. Place this in greased aluminum foil and wrap tight. Bake slowly for 3-4 hours and you'll have mouth-watering barbecue the entire family will enjoy. Enjoy these with baked potatoes and sour cream for a delicious dinner. Fried Wings – This is a quick barbecue recipe that tastes just as good as the grilled counter part. Coat your chicken liberally with bottled wing sauce like Wing Time Mild Wing Sauce (for a slightly hot taste), or Jim Beam Wing Sauce (for really hot), or Spontaneous Combustion Chicken Wing Sauce (for ARE YOU CRAZY hotness). Then in a non-stick pan, melt two sticks of butter and add half a cup of olive oil. Fry your wings until brown. This goes well with cucumber salad or some great tasting salsa!

Hot Sauce History – A Lip-smacking, Mouth-watering Story

The hot sauce history is the history of enterprising men fired by the fiery chilly into crafting the hot sauce that is a rage among the gourmet lovers. The hot sauce history also chronicles their ventures to create ingenious hot sauce variations that grace almost every cuisine in the world.

Sauce historians have gathered information mainly from the labels on the hot sauce bottles housed in private collections. Hot sauce advertisements obtained from city directories and newspapers are other resources. Information in general is sparse, but whatever are available, points to a rich and varied hot sauce history.

The flaming hot sauce had a humble beginning in the form of cayenne sauces in Massachusetts way back in1807.

1849 is a landmark year in the history of hot sauce. The first sauce import took place in 1849 when England’s Lea & Perrin’s Worcestershire sauce made its way into the USA and Colonel White raised the first chronicled Tabasco chilly crop.

Colonel White prepared the world’s first Tabasco sauce and advertised it. Hot sauce was now well and truly geared towards commercialization.

A variation of the hot sauce came out in 1860 when J. McCollick & Co. of New York City produced a Bird Pepper Sauce.

But the hot sauce really captured the imagination of the public with Edward McIlhenny’s ripened Tabasco hot sauce in 1868.

1870 and 1906 are high watermarks in hot sauce history whence McIlhenny secured a patent on the Tabasco variety of hot sauce and the McIlhenny clan trademarked the Tabasco brand, respectively.

Hot sauce marketing broke new grounds with Chicago-based William Railton’s 1877 advertisement copy for his Chilly Sauce, which positioned it as an exotic variety with medicinal benefits.

The legendary Poppie’s Hotter ‘n Hell Pepper Sauce had its moorings in south Louisiana under Poppie Devillier in 1893.

The success of the Tabasco hot sauce opened the floodgates to experimentation with various flavors. Thus in 1916, Charles Erath of New Orleans produced the Red Hot Creole Pepper Sauce; in 1923 Crystal Hot Sauce made its debut courtesy Baumer Foods, Louisiana; in 1941 the La Victoria Sales Company created a stir with red taco sauce, green taco sauce and enchilada sauce.

These experimentations were not confined to only the entrepreneurs. Homemakers too were dabbling their hands at hot sauces, as evident from recipes for barbecue and curry sauces found in “Mrs. Hill’s New Cookbook”. Hot sauce had spread like wild fire.

The hot sauce juggernaut rolled on with David Pace’s picante sauce, made in 1947 and Chris Way’s Dat'l Do It Sauce and Hellish Relish, in the beginning of the 1980s.

Hot sauce history says that Los Angeles leads the way when it comes to hot sauce consumption, with 3.3 million gallons consumed in 1990.

Modern hot sauce history is replete with manufacturers like Sauces & Salsas Ltd, Le Saucier, the first dedicated sauce and hot sauce retail outlet and Chi-Chi’s vying to grab a share of the consumers’ appetite. Hot sauce surely sells like hot cakes.

Hot Sauce – Heating Things Up

There is nothing like a dash of hot sauce to liven up even the blandest of all dishes. In fact, true to the genre of sauces all over the world, the hot sauce is not only an accompaniment but also does honors as the prime ingredient in many dishes.

The term hot sauce could not have been more apt for it refers to any hot and spicy sauce made from chilly peppers or chilly extracts and vinegar. Thus, you can have sauces made from any kind of chilly pepper (i.e., the fruits of plants hailing from the Capsicum family) like red peppers, habaneras or tabasco. The Tabasco sauce is the most popular amongst all the hot sauces available.

How hot your hot sauce is going to be is determined by the type of pepper being used. Thus, you have the bell pepper with a barely-there taste at one end of the spectrum and the robust habaneros, which will work up quite a steam, at the other end. Interestingly, it is a substance called capsaicin, which imparts the characteristic heat to the pepper.

The hot sauce is a popular constituent in many Mexican and Cajun dishes and in Thai and Vietnamese cuisine. However, its most widespread use is, as a barbequeue accompaniment.

Barbecue sauce is poured onto grilled or barbecued meat. It is also used as a dipper. A hot barbecue sauce is usually a blend of sweet, sour and spicy elements and the most popular combination contains tomato flavorings, vinegar and sugar.

Barbecue sauces come in myriad forms, with every region boasting of their native BBQ sauce. Thus you have the fiery Texas variety with a tomato base, the vinegar and tomato based Arkansas variety tempered down by molasses, the white mayonnaise based Alabama type and the black pepper, mustard and vinegar concoction hailing from South Carolina.

For all the fire they spew, hot pepper sauces are easy to prepare.

Take a few peppers (the number wholly depends on how hot your sauce will be) like habanera or tabasco, a cup of water, 1/3 cup red wine vinegar, one bell pepper, a tablespoon of paprika, salt to taste and cumin if you so desire. Chop or grind the peppers and boil it with all the ingredients. Lastly, crush this heady mixture in a blender. Your hot pepper sauce is ready.

A word of caution

While working with pepper and pepper sauces, do remember to don the gloves. Some peppers are nothing short of live ammunition and are known to cause skin irritation and are especially nasty when they get into the eyes.

There is more to a pepper than just the tangy taste. Peppers are storehouses of vitamins A, C and E, potassium and folic acid. So apart from the distinct taste, the hot sauces also impart some nutritional value to the dishes they grace.

The hot sauce holds its own in whatever dish it appears. As the saying goes, like it or loathe it, you just cannot ignore it.