• Steak au Poivre with Goat Cheese and Balsamic Reduction

    This is a spin on the french classic.  I've replaced the cognac cream sauce with a balsamic reduction and goat cheese; and in true ChileBomb fashion we've turned up the heat by adding some pan fried serrano chile peppers.  This pan seared spicy steak is simple, quick and tasty as all get out.

  • Grilled Eggplant, Red Onion and Tomato Stack Thingies with Goat Cheese

    These Grilled Eggplant, Red Onion and Tomato Stack Thingies with Goat Cheese are an example of what happens when my stomache starts talking to me late at night.  I saw a photo of something similar a while ago and it inspired me.  Well, the mental imagery was recalled at 10pm as I peered into my fridge and realized that there was an eggplant peering back at me.

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Video: Scott Roberts vs. Blair's Ultra Death Sauce

on Monday, 25 October 2010. Posted in Hot Sauce & Prepared Food, Reviews, Reviews and Tips

I have my money on Scott

Chile and hot sauce eating videos have become extremely popular over the past few years.  Our friend, Scott Roberts, decided to take on Blair's Ultra Death Hot Sauce on video a few months ago so I figured I'd share it with you fine folks.  While some people resort to eating chile peppers, hot sauce or other spicy foods to put themselves into a world of hurt ala "Jackass" for entertainment purposes, Scott's video is much more informative.  This video says so much more than a written article ever could and Scott has an interesting and entertaining style.

Before I go any further I'll give you a little background on the two opponents:
In the red corner we have Scott Roberts who is a prominent player in the hot sauce industry.  His blog, www.ScottRobertsWeb.com, is his main means of making noise in the world of hot sauce and spicy food.  He's a friendly and helpful dude who has reached out to a few of us that are new to the spicy food community on a several occasions.  Many kudos to Scott.

In the blue corner we have Blair's Ultra Death Sauce.  Blair's products are very well known in the world of hot sauce for their absolutely maddening heat and Jersey attitude.  They've managed to bottle pure capsaicin, put a corner on limited edition collectible hot sauce and produce award winning and record holding sauces on a consistent basis.  Blair's Ultra Death Sauce weighs in somewhere between 800,000 and 900,000 Scoville Units, as estimated by Scott.

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Comments (1)

  • 26 October 2010 at 01:41 |

    I found his descriptive references to heat index to be interesting,

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