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I enjoy spicy food, but I find that the traditional practice of
"adding
more hot sauce" doesn't always succeed in making food spicier.
Imagine a small bottle or container with two compartments,
connected
by a small valve. The first is filled with some sort of spicy
substance--
perhaps
an extract of the Scotch Bonnet pepper. The second
compartment is empty, and has an opening on the opposite side of
the
valve. When preparing the sauce for consumption, one could fill
the
empty compartment with water, or a similar liquid (Tabasco?),
then
open the valve for a short time--longer for a more spicy sauce, and
shorter for a milder sauce. Lastly, one could shake the container
to mix
the liquid and spicy substance, then use it on his/her food.
Scotch Bonnet Pepper
http://en.wikipedia...tch_bonnet_(pepper)
[Lottere, Aug 25 2009]
Wikipedia: Ghost Chili aka Naga Jolokia
http://en.wikipedia...Naga_Jolokia_pepper
Elephant repellant and culinary delight. [jutta, Aug 28 2009]
[link]
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How can adding hot sauce not make food spicier? |
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I think adding cream to horseradish sauce "calms" it down. |
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DrWorm, at a certain level, adding more hot sauce simply
adds flavor, not spiciness, to a food. In my experience. I'm
sure you'll agree. |
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Whilst a well stocked array of spices and condiments would get around this as [21 Quest] says, still a highly commendable idea in my opinion. |
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Perhaps what is needed is a machine resembling a paint colour blending machine, which can add varying proportions of different ingredients (spices and flavourings) from large reservoirs. |
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operated by a dial which would open the spicy valve wider or smaller, labelled appropriately and/or color coded |
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I like the whole '2-part epoxy' kit appeal of this. |
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I'm not sure if it would be feasible to create a container with
a valve small and controllable enough to use pepper spray as
the spicy substance. After all, pepper spray has an extremely
high capsaicin content, and an extremely small amount could
make the sauce very spicy. |
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"Spicy" in this context means "hot" rather than "artfully
flavoured with a complex palette of spices"? |
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Quite so, quite so. But then why call it "spiciness" rather
than just "hotness"? Even "hotness" is more complex than a
simple "more/less" scale - for example, mustard gives a
different kind of hotness than peppers. |
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I am not putting milk hot sauce on my food. Unless you trick me. |
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// a valve small and controllable enough to use pepper spray as the spicy substance. // |
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What about an inkjet printer nozzle, using semiconductor resistors ? There might need to be a flushing/purging mechanism, and you'd have to filter out particulates, but they can reproducibly generate minute, precise droplets. |
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Corrosion might be an issue too. |
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(I think) It's the oils in milk that helps it to neutralize
spiciness, so why not use oil as a neutralizer? |
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// pepper spray wouldn't deter her // |
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This idea predates my slightly more complex but very similar idea. So I'm deleting mine, but pasting it here: |
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This hot sauce would come in four bottles stuck together and culminating in a single outlet. Each bottle would have a one-way valve and a dial to turn to change the amount of the ingredient. There would be a small chamber at the intersection for mixing. One bottle would have an extremely hot sauce. The second would have vinegar. The third would have saturated brine. The fourth bottle would have a tap at the top and be used as desired to rinse out the chamber with water. |
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By turning the dials a person could select how hot, salty, and sour one's hot sauce should be for a given use. |
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