Q: Hello Dave,How close are HPLC ratings to Scoville ratings? I’ve asked several people about this but I can’t seem to get a very specific answer. Does a 35,000 heat unit pepper based on Scoville testing have the same pungency as a 35,000 heat unit pepper based on HPLC testing? I was always under the impression that Scoville ratings are …
Red Chiles vs. Bleach
Q: DD:Red chiles have an intense color, which is especially powerful in extract hot sauces like "Dave’s Insanity." A friend had the mishap of a hot sauce rack falling from the kitchen wall, with bottles spilling sauce on a light-colored countertop. Any idea what helps get rid of the stains?—HZA: HZ:The bleach worked on my test stain!—DDA: DD:My theory is …
Ancho vs. Poblano
Q: Dave,I’ve always thought that an ancho chile was simply a dried poblano. Most of the time when I run across ancho chiles this tends to be correct. Occasionally, however, I’ll run across references to ancho as its own variety of pepper. So, my question is: Is an ancho chile its own variety or is it simply a dried version …
Dave Suggests Chile Vendors
Q: Hello Dave:I am looking for a site where I can buy dried pepper pods to grind into powder. I know I could just buy the powder, but the fun is making your own. Could you point me in the right direction?Thank you, Michael Shirley A: Hello Michael:Some good chile vendors are: Los Chileros: www.loschileros.com New Mexican Connection: www.nmcchile.comSuperbly Southwestern: www.hotchile.com–Dave
Help Identify Hot Sauce from Tinian
Q: Hi Dave:Can you help me identify where this hot sauce came from, and what type of hot pepper is in it? It is made in Tiniam, USA and is named JV’s Special. It has the phrase “Fina Denni Chamorro” on the label. The ingredients are: salt, vinegar, soy, garlic, and Tiniam Hot Pepper. Any Ideas?–Bob A: Hello Bob:Tinian is …