For reference, how many Scovilles is a Habanero? And how many is your garden variety jalapeno?
I should have noted:A Scoville unit, first of all, is a ratio of the volume of a given pepper to be diluted in a volume of water before that pepper drops below the threshold of human taste. A bell pepper is perhaps 5, Jalapeno about 5000, a Seranno about 15,000, a Habenaro about 300-500K. That is, if you took one gallon of Habenaro, you'd need more than an acre-foot of water to make it indetectible. http://en.wikipedia.org/wiki/Scoville_scale
2,500 - 8,000 Jalapeño (Capsicum annuum)100,000 - 350,000 Habanerohttp://www.uncommondescent.com/philosophy/a-scoville-scale-for-dangerous-questions/
Offhand, I'd say what's needed is a gallon of scorpion peppers (with appropriate complimentary braising ingredients) and an acre-foot of short ribs.
Who eats these peppers? I am super sensitive and have twice stayed up all night with my hands soaking in a bowl of water just from cooking with serrano peppers (10,000–23,000). Disposable gloves are a must for anyone with sensitive skin.
Here's a video of someone trying one. It's painful to watch a man in this much pain:http://www.youtube.com/v/tGPlpyr_BCM&feature" type="application/x-shockwave-flash" width="170" height="140
Excellent header. Excellent.
Jesus, what ever happened to good old garlic salt?
The combination of masochism and exhibitionism there is kind of uncomforable. More than kind of.
I don't think there's enough Pepcid in the world for me to recover from something like that. What compels some people to eat food that actually hurts?
You could meet Coyote. (He has Johnny Cash's voice.)