If it seems like I’ve done less actual writing and more posting of commercials and online articles…well, it’s just plain true. I finally reached a point in my residency where I’m working so much that I have little time to do most of the fun blogging stuff I like to do, such as product reviews. The fact is that I’m a resident on the Trauma/SICU service at Grant Medical Center in Columbus, Ohio. My days, and often nights, are filled with triaging patients who are brought through the emergency department who’ve been involved in some sort of trauma and taking care of the day-to-day care of critically ill patients in the surgical ICU. If you’ve ever watched Trauma: Life in the E.R. on TLC, then you get a bit of an idea what my life is like right now. Add on the ICU part of it, and it completes the picture.

So, I’ve been working about 66 hours per week over the past month, and will be averaging about 73 hours per week over the next month. With all that time away from home and my hot sauce stash, what’s a hot sauce lover to do?
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We know this article has a few days lag time with us since its publication, but does anyone know where to find this sauce or what company manufactures it? Even the wisdom of Google only lets us find distributors and eBay listings. Anyhow, this article from the Ascension Citizen was pretty cool, so we feel like it needs publication again:

High flying sibling of ‘Butt-Burner’ soars with International Space Station
By Wade McIntyre, The Weekly Citizen
Published: Wednesday, November 21, 2007 10:08 AM

PRAIRIEVILLE - Somewhere, orbiting the earth in cold, dark space, a chili-head astronaut is playing with fire.

Hiram Davis, the Prairieville hot sauce creator of Bayou Butt-Burner Louisiana Pepper Sauce would have it no other way.

When Davis received an email from NASA in late September asking if he sold a particular one of his nine hot sauces in a packet or plastic bottle, the hot sauce maestro responded with alacrity.

“My sauces are normally packaged in glass bottles, so I produced some bottles in plastic with a small opening for squeezing,” he said. “I told NASA if the sauce was to accompany an astronaut, I would be super-thrilled.”

Davis was so happy with Japanese-American Astronaut Daniel Tani’s request for “Fireball Hot Sauce” so he could take some into space that Davis sent the space agency a free case.

“Fireball” sports a label inviting hotheads to “Get a tan where the sun don’t shine,” which is “Butt-Burner” parley for heat that burns, but does not torch.

The high flying sauce is “pretty hot” according to Davis, but not the hottest in his line created over the past ten years. It is made from equally balanced portions of cayenne and habanero peppers, plus minced garlic, vinegar, spices and sea salt.

Click here to read the rest of the source article

This caught my eye, as it is quite a big step to see nagas in a large supermarket. Tesco is one of the biggest in the UK. Check out this article snippet from Thepeople.co.uk:

25 November 2007
BEWARE! CHILLICON CARNAGE
We test world’s hottest pepper
By Lee Harpin

The world’s hottest chilli goes mainstream tomorrow for the first time in Britain.

Fiery Dorset Naga peppers are being trialled by Tesco in Newcastle - the UK’s chilli capital.

So we asked our resident chilli nut Dean Rousewell to prove his boast that NOTHING is too hot for him.

He said: “Chilli is my absolute favourite ingredient in just about anything but I met my match with the Dorset Naga.

“I sank my teeth into its bright red flesh and within a second I thought the roof of my mouth would explode.

Click here to read the rest of the source article from People.co.uk.

Think Armageddon meets pizza meets hilarious absurdity. That will put you in the right frame of mind for this delightfully humorous commercial from the makers of Tabasco sauce. Sure, the product might be just flavored, mildly spicy vinegar…but they sure did make a funny commercial with this one. Enjoy!

Hi all,

Just a quick one to let you all know that I will be writing a bit on here about the wonderful world of chillis. Here in the UK chillis are getting very popular. A little about myself : I run Fire Foods, one of the fastest growing chilli sites in the UK, we grow a wide range of chillis and sell our homemade products at local farmers markets and a few outlets, we have been trading for around six months and in that time we have come a long way. I have just finished a Christmas market in Grantham, Lincolnshire (my home town). I also work at R.A.F Cottesmore. I work on the security side, making sure all the aircraft are safe and secure, and next year if everything works out I plan to run Fire Foods full time and travel the country spreading the word.

I also am a mod on Chillis galore the finest forum in the UK for chillis, and this year we are running a sauce contest, I will post pics etc when we have tasted in late Feb. I’m sure this will grow into a large contest with different categories.

A big thanks to Joe and Linda for this opportunity, and if anybody ever needs any help with anything chili related here in the UK please get in touch.

Well that’s it for now, its a busy time of year. By the way Joe, I will send you one of our latest products…Chilli peanut butter!

Cheers all,

Woody

We saw this online and just couldn’t help posting it. With the penchant for many of our readers to combine hot sauce and pizza, this was some must-see TV. We may not really love this particular hot sauce, but this is entertaining to say the least.

We’ll have a few more really cool ads to post after this one, so stay tuned for the rest!

Continuing my ongoing mission of putting heat into everything I eat, I’ve come up with a little ditty that works wonders. Passow’s Pumpkin Pie from Hell!! With the “holiday season” looming over us, I figured Thanksgiving was a good enough time as any to test this recipe out.

I still have half of a vial of Defcon Condition Zero Batch #3 left over and with that being my favorite extract sauce I decided to make it the heat source. I went out and gathered all the supplies and mixed them together using the recipe on the pumpkin can’s label. You can use any recipe you want for making this pie though. Since it makes two pies, I decided to create one with extract and one without. This results in confusion as to which one has the extract and you end up playing Russian Rullet with the pies.

After pouring the non-extract pumpkin into it’s shell I then got out the extract. I carefully poured out a little less than 1/4 a teaspoon of the sauce into the pumpkin and vigorously stirred it in. Once I felt that the whole thing had been contaminated with the evil substance, I did my finger taste test. Oh yes….this is going to be good.

Into the oven it went and an hour later out it came. It was indistinguishable from the non-extract pie, just as I had planned it. I let cool on a rack for two hours and then placed it in the refrigerator to congeal overnight. Thanksgiving dinner came and went without a hitch and then I brought the pies out. I served everyone two slices, one extract, one non-extract.

The people that got the extract pie in the first bite knew almost immediately and quickly jumped to the non-extract slice. They did however, finish the extract slice in short order with no complaints. The pie taste was spot on with a low level heat that can only be described as a “cool burn”. The extract was perfect and not overwhelming, making it great for those that have a heat tolerance of medium. Next time I’ll have to double the amount of Zero that I add….mwahahahahaha!

Thanksgiving is more than just a day off from work, from school, or even from writing posts on your own blog. It’s a chance to sit back and give thanks for everything and everyone that means something to you. So we’re going to sit back, watch some football, just laze about, and eat voluminous amounts of turkey…with lots of hot sauce.

If you have any children at home, hopefully your Thanksgiving won’t look too much like this:
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Joe and I will now dance for you. CLICK HERE! Yes, we’ll do anything for our loyal readers.

It just goes to show you that if you have a digital camera and access to the Internet, you can be a star in just about anything you want. To this, we offer up this video from the folks at Big Rick’s. We’ve seen these guys at a few industry shows, but somehow we’ve not ever tried any of their stuff just yet. From sauces to salsas, these guys have quite an array of products.

Doubtful this show will make it to the Food Network, but they can dream! Right?

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