Now that I think about it, doing a capsaicin extraction would be a good exercise for hazardous material training. Not too hazardous, but if you screw up it teaches you a lesson about contamination, airborne dust hazards, glove usage, etc.
Yes. Looking back at my lab work after having worked with peppers and capsaicin I can say my former lab practices were uninformed and hazardous. Honestly should be the first bit of lab work done each year. It would serve as a reminder of the hidden hazards we usually don't think of.
@jerrymiller276 You are right about birds. And you are right about small animals. Some yes and some not really. It is an interesting discussion. However, you are right 👍
You're communication of how the ultrasonic not only works, but the effects it has is so incredibly in-depth, that I am in awe. Obviously, everything you explain is that way. Thank you for all of you contributions to our education and wealth of knowledge. It is much appreicated.
@@jjohnson2553 Those only use the second part, not the acceleration part. Otherwise they would destroy sensitive parts. There is an amazing video from this channel on cleaning and clean rooms.
With the phrasing of the positive comment (which is accurate here) I had to check the profile picture to check that it’s not one of the current bot accounts. What a (strange) time to be alive.
40-Year-Old single dad here. Absolutely laughing my аss off with my 19-year-old son. I love this video so much. Thank you for suffering for our entertainment and education.
I don't know who was crying most me or you guys . The funniest "serious" thing I've watched in a long long time . Thank you brightening my evening . Fattrucker
I love what you do sir. I have a question not relevant to this video but i wanted to ask on a more recent video in regards to microwave plasma weapons do you think they could be the cause of all the fires happening also what could you put around your house to detect a microwave wace attack directed energy weapon also to protect ot from burning your neiborhood down i believe all of man kind is under attack via space weapons cell phone towers if you made a video on protecting a detection of large scale attack you would have another huge video im honest concerned for everyone on the planet @TechIngredients
My lovely professor! I missed your videos as YT didn't promote you long time, but i knew it will eventually resurface and ill be binge watching! 😉 You always make detailed analysis of subjects we could use (and often should 😉) on daily basis! Lots of love to you and you loved ones! ❤️😊😉
This is the Chemistry I wanted to learn at school. I don't care about chemistry reactions that I never and will never see in my life, but this is real useful stuffs. I love hot sauces and the way they are made.
Resiniferatoxin is 16 billion scoville. 1000 times hotter than capsaicin. Extract, concentrate, and taste that for your next death defying stunt. For a visual one drop of capsaicin will make a pot of chili fire. Resiniferatoxin would make 1000 pots fire
I think you could make affiliate links for the equipment and stuff you buy and use or even sell your own goods, like your self made speakers. This is one of the rare cases where people love a youtuber so much, they wouldn't mind buying stuff via affiliate links. People will happily support this channel!
I love this channel so much. Didn’t expect to watch an hour long video about hot sauces because I don’t really even enjoy hot foods very much, but this video was a lot of fun. Thanks for putting your bodies on the line for our knowledge and enjoyment, and please keep up the great work. You guys and Nighthawkinlight are probably my two favorite channels.
Yeah, it's right up there with screeching children and that STUPID dog down the street that has been barking more or less continuously for the last *THREE YEARS!*
Will bet that tub of ice cream did, followed by the chocolate milk, and the regular full fat one shortly afterwards. then lots of water, and the next morning would be "interesting" as well. Bet the room will take a while to air out, good thing it is summer and they have some big fans to do massive air changes all the time.
I feel like a face shield might have been a good idea while handling the extract - partially to mitigate face-splash risk, but mostly to avoid absent-minded face touches!
I think I held my breath when he opened the lid of the chopped pepper... I have been messing with pool chlorine a few days ago, terrible stuff aswell. The wasps didn't like it either but chlorine wasn't really effective at taking out the nest completely. It acted more like smoke, they just hunker down mostly until it blows away.
I have watched dozens of "The Hot Ones" and that was one of the if not the mildest reactions to Da Bomb hot sauce. He can handle some serious heat, as someone that would go into Thai restaurants and say make it as hot as you can, my hat is off to you sir.
Da bomb is hot, but there's most definitely much hotter sauces. Da bomb tastes wretched from having commercially made capsaicin extract added to it - it gives it a burning rubber kinda flavor.
I actually find Last Dab (from maybe 2 seasons ago?), which is rated at higher heat than Da Bomb, to be FAR more palatable due to the ginger. Da Bomb just doesn't taste very good at all, I would not recommend it. It tastes like burnt battery acid. It's just "rude." Unique Garlique is one of the hottest ones that tastes good.
I like heat, but there still has to be flavor - hot sauce that's hot just for the sake of being hot, but horrible flavor, is just stupid. That said, what I consider "hot but still tasty" a lot of people can't handle!
When he said "I like this one" to Da Bomb I did a double take ... I don't think I have heard anyone compliment it. It seems to be the most hated sauce on that show!
@@gorak9000 Yeah It's really saddening to be honest. Us spicyness enjoyers love spicy food not because of the heat alone, but the tastes it enhances. Somehow, the fact that a sauce is mega spicy can enhance some flavors and we have some exquisitely flavored peppers and spices down here in mexico that just work so excelently with heat and go together with almost any food.
I’d love to be your neighbor, but I think you’d get tired of me coming by to learn more about everything! Thanks for taking the time to make these videos
Thanks! Not at all. Everyone has skill sets. The key is bringing people together to share their knowledge, and that can be done no matter where you live with the developing network society.
I'll take extreme regret for 500 Alex! The fact you are usually very calm and reasoned made it all the more funny when you said "That's TOO hot" Great video as always!
It wasn’t a battle of Carolina Reaper vs Pepper X. The same guy (Ed Currie) bred both varieties so he already had the crown. What he didn’t have was adequate protection of his IP so the name and pepper we know as Carolina Reaper got used and abused without him getting his just rewards. So, he created Pepper X, and along with it better protection of his IP.
The Ghost ruled for a few years then the Trinidad Scorpion (actually called the Trinidad Moruga Scorpion based on the town its was created in). The Reaper was created to reclaim the title...didn't actually know the story of the Pepper X which is sad as he shouldn't have to worry about the protection of his IP. But the commercial pepper sauces created using the Scorpion is sold commonly in Trinidad and a lot of persons eat it regularly/everyday to add flavour. There is actually a large population in Trinidad and Tobago that eat food daily with that level of hot sauce as they do have a lot of flavour along with the heat. Tabasco is almost avoided as it adds nothing for the average local taste bud, I happen to have a very low tolerance in comparison locally and I would equate that to ketchup.
I home brew and have used pure capsaicin in some batches as a taste accelerant. The goal was to get the hops really punchy without any vegatable flavors or heat. It does work but I never got a batch to be heat free even at 5 drops into 5 gallons. You should try a drop of your solution into a pint of a good quality IPA. Do a taste comparison and you'll see how the hops jump out at you ... and then the heat slaps you awake. The endorphin rush is semi-addictive.
Finally you guys have ventured into my sphere! I grow superhot peppers, have for more than a decade. I have 37 plants going right now, three of which are chocolate primotaliis, and they are without question the hottest pepper you can actually get your hands on. And I'm glad you're doing this because its a topic that people seem to get easily confused about, especially in thinking you can 'stack' SHUs by mixing different peppers/ sauces, which is not accurate but if there is one channel I know will get it right, its yours. Thanks! PS I am definitely going to follow this procedure at the end of the season to get something _really_ hot and I've been wanting to do this for a long time. Its going to be great! PPS that tasting was absolutely hilarious. I give you guys props, those of us that eat _really_ spicy food have spent a long time building tolerances to it. You guys went in totally naked. That's rough!
@@jaggederest Mostly water stress makes them hotter, so water sparingly, and the plants will make the fruit hotter to compensate. But they need the right amount of water during growing and flowering, plus all the fertiliser and compost as well.
@@SeanBZA That is amazing I never knew that. I'll try it on one of the primos and I have 9 scotch brains going so definitely a few of those too. If Ed Curry would ever release Pepper X seeds I'd grow them but I contacted Puckerbutt and they will not so I will definitely stress them and see what happens.
Gloves are an absolute necessity! I was making some habanero wine to make vinegar and I thought I didn't need gloves. I washed my hands THREE TIMES in an attempt to clear the capsaicin off but it didn't work! I scratched my eyes a few hours after and then sat there crying for the next 30 minutes with my eyes burning. WEAR GLOVES!
Maybe rubbing the hands with olive oil help to remove it, since it likes to bond with oils. Would be interesting to see if just soap is actually not a good solvent for it, but using oil and then remove the oil works better. I'm not trying that myself tho, i don't like very spicy stuff.
Great episode! I've worked with extremely high-grade capsaicin in crystalline form, and it's much less intense than what you made here with a solution. Last summer, I visited a botanical garden and accidentally got resin spurge's milky latex, which contains resiniferatoxin, all over my hands. The following days were a whole new level of heat. 😅
That was really cute, glad dad was down to chow down for the show and surpased expectations. Hes a real one. Will be a memorable experience for you both and that endorphins rush after da bomb was hilarious.
I made a vial of something like this for my brother many years ago, all in a proper fume hood! - a bio lab hooked me up with a pint of 200(!!) proof ethanol and I used it to extract a bunch of habaneros. I dried them under vacuum, then pulverized them including the seeds, and let the whole thing reflux for 20 hours or so before vacuum filtering and then cooking off as much ethanol as I could without too much stuff coming out of solution. I ended up with an ounce or so of dark red liquid in the tiniest flask with a ground glass stopper. I sealed the thing with wax and put a skull on it. He managed to use it a few times, but learned the hard way not to open it up in the heat of summer, at least not indoors 😆
@@CothranMikeif I buy whole wings to fry, I usually prepare all 3 sections. The dogs get the tips and I eat the rest. The tips are also commonly used to make broth/soup.
@@CothranMike I save my wingtips up in the freezer, and (eventually) use them to make chicken stock. All of that connective tissue/collagen with all of that skin makes the best, richest, tastiest chicken stock going.
Your stuff is great ! I watch all of your video's. As a former GE Field Engineer I really like it when you do electrical. As far as I can tell, there is nothing you can't do ! Paul PEI Canada
@@mandowarrior123 i am not a low iq garbage person, so i don't watch those disgusting videos. this was a weird video about distilling a chemical, in a fun way... would have been charming if not for the completely autistic way they eat food. i bet hot ones went 9 seasons without that kind of audio. insane lol
Watching this made me crave the habanero lacto-fermented sauce I made last year. Put 3 pounds of em through a mandolin without wearing gloves. Didn't touch anything sensitive, But my hands burned for 3 days. Clenching my fist somehow made it hotter.
Around 25 or 30 years ago I was working near Chicago, and one of the guys in our department brought in a bottle of "Insanity Sauce". Most of us tried a _tiny_ dab on a sandwich or in some soup. One guy said, "You're all a bunch of weenies", and proceeded to splurch an entire layer all over his baloney sandwich. He ate around 3/4 of it before giving up. Around an hour later we found him stretched out flat on the floor of his office. Every time he'd try to stand up, he'd pass out. An ambulance was called, and the paramedics noticed that his entire body was bright red. They then asked him what he'd been eating. When the told them about the "Insanity Sauce" they both laughed and said that if you have too much capsaicin it dilates all of your epidermal capillaries to the point that your blood pressure drops too low to maintain consciousness when upright. They packed him up on a gurney, took him home, and put him to bed to "sleep it off" (so to speak). They'd seen this several times before --- usually after hot pepper eating contests. The next day, when he came into the lunch room, we asked him, "Who's the weenie, now?" He was not amused.
Tech Ingredients : Pay a lot of attention to not to contaminate anything with that! Is really dangerous. Me: Were do I put it? Tech Ingredients : In your mouth!
Hey, I know you guys like instructional like videos and you film as a continuous style shot but I'd love some macro shots and really close zoom ins on some steps. Please consider adding them in post or something because if I was following along I'd inspect the vials from the centrifuge much closer than you gave us a look at so I'd struggle to compare my result visually to yours. I also just think things like that look interesting. Like how solid is the pellet at the end? Are there little whisps of solids floating up and out of it? I wanna see.
That was a great nerdy version of hot ones hahaha love it, now I want a centrifuge (already wanted a sonicator). I'd love to see an attempt to brew coffee in the sonicator and then separate it in the centrifuge for clear coffee that's still potent!
Been doing this for a long time and avoid blenders. The dust is too fine for your glands to handle and hard to remove from air. I use steel meat grinder for both fresh and dried. Gloves are also not just disposable, they limit the intake. Cleaning 3-5kg of fresh Carolinas made my hands burn and shake for the rest of the day. Capsaicin dissolves in alcohol at low temperatures - so grind, mix and put in a freezer. Cold extractions removes part of the water just as well as solids.
Add meat grinder: It allows you to keep seeds intact to reduce bitterness. You can then do second run with smaller holes to catch seeds that escaped the cleaning. Add freeze extraction: This is due to the damage to the cells by freezing - if you freeze the fresh paste it will take longer, but works like the sonic cannon :) That said over the years I have moved towards fermentation to improve taste and extraction is less important there. For example Carolina reapers are hot enough and you want to preserve the fruity taste. Get it together with peach, mango or even onion and ferment.
Da Bomb is one of my favorite sauces but it's not because I like to douse it on my wings or ribs. It's a great sauce when you want to spice up anything--just add a drop or two to your soup or chili and you get very little flavor to whatever you're eating, but you'll get a whole lot of heat. It's really nice to use to make anything spicy, without changing the flavor profile.
I make fermented hot sauce from superhot peppers. When the ferment is done you will see small droplets of oil on the surface. If you snag one of those droplets with a toothpick and taste it you will get a magnificent surprise.
How about a collab with Mark Rober to build the ultimate (nonlethal) weapon against package thieves? A tiny solid rocket engine should provide plenty of gas to disperse the pepper dust while generating lots of smoke.
The best one you've made, bar none! Utterly insane torture and hilarious. The level of professioalism even when burning in hell...awe-inspiring. Perfect, just perfect.
I would love to see a UA-cam short follow up video where you add some capsaicin extract to the most flavoursome of your favourite sauces to test the theory that the heat overwhelms the flavour. Great video as always, thank you so much!
Pesticides and small molecules analytical chemist here: it's the fat content that helps. Exactly because lipids are nonpolar "solvents". Funny story. I used ghost pepper powder to deter squirrels from the bird feeder. My kids decided to spread the birdseed around the yard. Then they came in the house in a panic, I asked what's up and they tell me what they did. I got them into the tub and started pouring milk in there eyes and all over. Super Dad saved the day, and a lesson learned. Lol
That's probably why nuts work so well. Not sure which nuts work best or if it matters, but I know cashews kill the burn like magic. Not sure why people haven't picked up on it. Chew some nuts and let it coat your mouth on the sly before tasting hot thing and people will think you're made of cast iron. I'm guessing peanut butter would work great but haven't tried it. Not sure about the hydrogenated stuff.
You did effectively 'poison' your kids. It's polite to tell them. My son is 2 years old and knows he stays away from spicy hot things, they'd understand if you'd said!
AMAZINGLY effective instant heat relief (and prevention!): nuts, some maybe more than others, cashews definitely. Seriously. Try it. You're welcome! BTW, can't watch the taste test _(misophonia_ is a *very real thing* and people slurping, smacking, chomping, gulping, chewing, sniffling, snarfling, gurgling, speaking through food and so forth is torture for me) but enjoyed the rest!
I'm pretty sure he basically made pepper spray, or maybe bear spray. Like he said, heat alone doesn't make a good sauce, it needs to have flavor as well. Heat just sort of opens up another dimension of the flavor. Once the heat gets to the point where you start physically sweating, it's not enjoyable anymore. That said, that threshold seems to vary a lot person to person. Sauce or dried peppers that I'll eat straight, most people would not be able to handle.
@@sittingstill3578 tbh i've always got a spectrum vibe, they seem a but unaware of some things, that might lend itself to some good explanations, but only if they focus and control it... c'est la vie
@@removechan10298 I get a homeschool vibe too. Some of my friends growing up were homeschooled and display a lot of the same mannerisms and intelligence.
I had some hot sauce that had a huge amount of capsaicin in it, it caused an esophageal spasm/cramp that made me fell like I was dying! Drinking a small amount of lemonade released the spasm if anyone who has the same experience lol.
I was going to give a similar response (this has been the hardest video I have watched) but I wondered if it was an American thing? ...... now I am assuming not!
So a biochemist friend of mine once told me that the real fastest way to cool down your mouth from a capsaicin burn is to eat unspiced meat. You chew it and slosh it around, and the meat acts like super milk. The proteins, fats and oils donate themselves to the cause and dissolve and bind to the capsaicin for the sake of your comfort. You can then either spit out the meat or swallow it. The meat uses abrasion to help clean your mouth from the pepper as well. It's just a great tip. Another thing to remember is that if you get hot sauce on your fingers, they will mix with your natural oils and anything you touch will now be deposited with hot sauce a la you.
I have to compliment you on the way you explain the physics of the processes. Makes me feel like a person who can get into science! Or, at least, like a student at a university, where you are giving the lecture. This is truly great!
I have a pretty serious case of misophonia related to mouth sounds. Yeah, seems nutty to me too, but that doesn't make it any less real. It just cringes me out to the point of discomfort approaching actual pain. I can't eat with anyone who is unable or unwilling to do so quietly. I get that most people can't relate to the condition but I don't get why so many can't make _some_ effort to eat without sounding like farm animals at a trough. Fingernails on chalkboard? I can listen to that all day. Different strokes...
@@StubbyPhillips Yep, I generally love the content on this channel but hearing the open mouth eating sounds fills with suffering and hatred, couldn't make it past 34:40 without clawing my ears out
The comparison between DIY and off-the-shelf isn't level, since those other sauces are primarily aqueous, meaning the capsaicin is not solvated, but suspended as a colloid (part of why the effect takes a bit to build). Capsaicin that is truly solvated hits all those receptors right on contact. Not to mention that anhydrous ethanol disrupts cell membranes (causes pain by itself), allowing diffusion into deeper tissue or even blood capillaries.
my previous comment being a bit "harsh", but this was honestly in the top 5 videos y'all have done. Bravo. No. No, I will not help you ever on one of THESE...
love the math associated with the extraction tools! Would have been pretty neat to see the extraction go all the way down to the crystallization using column chromatography or some other process
9:57 Friendly advice - Make sure that the solvent you're using is pure ethylalcohol. Usually the lab solvents are purposefully denatured and contain a fraction of methylalcohol rendering it unsuitable or potentially dangerous for this particular use case. For example, it's done in my country to comply with tax and liquor laws.
Under US law you can produce pure ethanol without having to pay liquor tax on the product, but do need a license to distill it, if it is not sold for human consumption (race fuel and solvent are valid uses), that said, no one is paying lab grade prices for booze when everclear exists.
@@TechIngredientsusing anhydrous ethanol instead of everclear was still a little bit pointless as the dried peppers still contain 10 percent or so of water
Sometimes other solvents are added to form an azeotrope when distilling the ethanol past 95%. Benzene is often cited as being used for this purpose, which is absolutely not something you want to ingest, even in trace amounts. At a bare minimum you should request a CoA to determine what impurities might be present in the lab grade ethanol. IMO you should avoid the risk and just use everclear.
So you're saying, if we made a large enough exponential tower of PZT/conductor stacks, we could accelerate a bullet to within a minuscule fraction of the speed of light. What's more, this wouldn't be affected by the rocket equation exactly, because it would be pressing against the entire mass of the Earth. (It would still be exponential in mass, however.) Also, back in 1999 or so, I once owned a bottle of a "hot sauce" called "Pure Cap," which was supposed to be pure capsaicin in vegetable oil. The funny part, is that I bought it at a "health food store."
A micro-drop into rubbing oils gives a hot stone like feel during the massage. The PT needs several gloves and gown though, it is factors of ten more potent than synthetic menthol for therapeutic heat at a higher number of drops to distract the brain from deep pain. Used with care an effective and efficacious therapy.
Capsaicin is no joke. My wife grew a bunch of California reapers and I cut up about 200 of them and blended them into hot sauce. It was like napalm in the kitchen, you could barely breathe in there. Awesome salsa, though.
As someone who is a masochist for spicy stuff and has a ridiculous tolerance, if it were anyone else saying "this is the hottest hot sauce ever" I would say "yeah, yeah, sure, give me a spoon, let's find out" and then chances are I'd be underwhelmed. But I've been subscribed to Tech Ingredients for long enough that if they say they made the hottest hot sauce, I'm taking their word for it, and I'm not getting within 3 feet of it.
![Chris Langan - The Interview THEY Didn't Want You To See - CTMU [Full Version; Timestamps]](/img/n.gif)
Now that I think about it, doing a capsaicin extraction would be a good exercise for hazardous material training. Not too hazardous, but if you screw up it teaches you a lesson about contamination, airborne dust hazards, glove usage, etc.
Would be a great lab exercise😁🔥.
As well that that oily liquid will penetrate most plastics, and also most bottles as well, dissolving into the seals of the stopper.
Yes. Looking back at my lab work after having worked with peppers and capsaicin I can say my former lab practices were uninformed and hazardous.
Honestly should be the first bit of lab work done each year. It would serve as a reminder of the hidden hazards we usually don't think of.
Can you do the opposite and engineer the best antidote to capsaicin? (That isn’t throat numbing spray)?
So we know about capsaicin but what’s the deal with wasabi, horseradish and cinnamon?
that trash bag is going to absolutely stun the first raccoon to stumble upon it.
I feel so sorry for whatever animal tries to eat that. Although, it would probably be a great way to get nuisance bears to stop eating garbage.
LOL
Fournately, a lot of animals lack the taste receptors to detect capsaicin, although I'm sure they'll have the runs 🙂
@@friskydingo5370 I've been led to believe that all mammals find capsaisin to be hot, but birds, not so much.
@jerrymiller276 You are right about birds. And you are right about small animals. Some yes and some not really. It is an interesting discussion. However, you are right 👍
You're communication of how the ultrasonic not only works, but the effects it has is so incredibly in-depth, that I am in awe. Obviously, everything you explain is that way. Thank you for all of you contributions to our education and wealth of knowledge. It is much appreicated.
I own an ultrasonic cleaner and didn't know that was how they worked. All I knew was the results I get with it mostly cleaning carburetors.
@@jjohnson2553 It will clean jewelries the same way! Now liquidizing!
@@jjohnson2553 Those only use the second part, not the acceleration part. Otherwise they would destroy sensitive parts. There is an amazing video from this channel on cleaning and clean rooms.
That’s why I watch all their videos. I have no intention of making hot sauce but I don’t want to miss all the random information that’s included.
With the phrasing of the positive comment (which is accurate here) I had to check the profile picture to check that it’s not one of the current bot accounts. What a (strange) time to be alive.
40-Year-Old single dad here. Absolutely laughing my аss off with my 19-year-old son. I love this video so much.
Thank you for suffering for our entertainment and education.
The range of interesting topics on this channel is truly a phenomenon. Well done!
Thank you!
Yep its very impressive how broad their cover is - I like these quirky side quests!
I don't know who was crying most me or you guys .
The funniest "serious" thing I've watched in a long long time .
Thank you brightening my evening .
Fattrucker
Thanks!
I love what you do sir. I have a question not relevant to this video but i wanted to ask on a more recent video in regards to microwave plasma weapons do you think they could be the cause of all the fires happening also what could you put around your house to detect a microwave wace attack directed energy weapon also to protect ot from burning your neiborhood down i believe all of man kind is under attack via space weapons cell phone towers if you made a video on protecting a detection of large scale attack you would have another huge video im honest concerned for everyone on the planet @TechIngredients
My lovely professor! I missed your videos as YT didn't promote you long time, but i knew it will eventually resurface and ill be binge watching! 😉
You always make detailed analysis of subjects we could use (and often should 😉) on daily basis!
Lots of love to you and you loved ones! ❤️😊😉
Makes me appreciate the sound technician from Hot Ones more
Agreed!
well with that left dude yeah. people that eat with their mouth open and leak food all over the place - yuck
Holy hell, YES.
Who to hell eat his mouth wide open?
I love the way you guys work together and talk. You are both setting a great example for father son relationships. Oh, the content is top shelf also.
This is the Chemistry I wanted to learn at school. I don't care about chemistry reactions that I never and will never see in my life, but this is real useful stuffs. I love hot sauces and the way they are made.
Maybe send a bottle of your ultimate concentrate to Hot Ones for a special episode with Chili Klaus?
Scientific hot sauce
@@christianheichel its like ordering medical alcohol XD you "could" technically consume it but you really shouldnt haha
I want this to happen so bad! For peak content, make it a 20x concentrate.
Resiniferatoxin is 16 billion scoville. 1000 times hotter than capsaicin. Extract, concentrate, and taste that for your next death defying stunt.
For a visual one drop of capsaicin will make a pot of chili fire. Resiniferatoxin would make 1000 pots fire
@@AuthenticGadzooks Unfortunately for that hot levels there is an actual risk of dying
The comedic value in one of them dying while the other casually munches down and chats is gold!
I think you could make affiliate links for the equipment and stuff you buy and use or even sell your own goods, like your self made speakers. This is one of the rare cases where people love a youtuber so much, they wouldn't mind buying stuff via affiliate links. People will happily support this channel!
I love your channel. Last month you were building jet engines and now you are making hot sauce. Brilliant.
Thanks!
More engines are on the way.
I love this channel so much. Didn’t expect to watch an hour long video about hot sauces because I don’t really even enjoy hot foods very much, but this video was a lot of fun. Thanks for putting your bodies on the line for our knowledge and enjoyment, and please keep up the great work. You guys and Nighthawkinlight are probably my two favorite channels.
Love the father-son masochistic bonding session
LOL, toilette session after going to be painfull Sharing the pain
For science!
43:30 The ASMR you hear in hell
Worst thing I've heard in a decade
Yeah, it's right up there with screeching children and that STUPID dog down the street that has been barking more or less continuously for the last *THREE YEARS!*
LOL!!!
The guy chewing with the sunglasses is ASMR hell…
Dude never learned to eat without smacking. SMH.
'Wait, you can _start_ with hot peppers? Why didn't anyone tell me?' ~ NileRed
I don't think I understand what this channel is about anymore, but I'm loving it either way
What "did" you use to think it was about?
@@TechIngredients I don't know, but it does have Ingredients in the name, so a cooking channel isn't far off I guess
Chemistry and nerd stuff with IRL use of said science sound about normal video
That was a fabulous video...must be great having a mad scientist for a Dad! Happy Fathers Day!
“Why would you eat that?”
“Well, to make a video…” 😂😂😂
You guys are the best kind of crazy.👍👍
Tech Ingredients doesn't mess around, is someone going to die?
That would be tragic
But...
Imagine, the bragging potential!
Instant combustion. No time for die. Just poof.
Well if someone does die you better believe we're going to get an intimate education on the how and why.
Will bet that tub of ice cream did, followed by the chocolate milk, and the regular full fat one shortly afterwards. then lots of water, and the next morning would be "interesting" as well. Bet the room will take a while to air out, good thing it is summer and they have some big fans to do massive air changes all the time.
This comment 👌
I was paranoid about touching my face while just watching the video.
ME 2 🤣🤣🤣
I feel like a face shield might have been a good idea while handling the extract - partially to mitigate face-splash risk, but mostly to avoid absent-minded face touches!
I think I'll put on a pair of gloves to pee right now. Just in case I got something through the screen.
I think I held my breath when he opened the lid of the chopped pepper... I have been messing with pool chlorine a few days ago, terrible stuff aswell. The wasps didn't like it either but chlorine wasn't really effective at taking out the nest completely. It acted more like smoke, they just hunker down mostly until it blows away.
I scratched my nose while watching and 1 milisecond later I was like OH NO What have I done?!
Straight up dad strength on display there. The way you trooped through that experience, well done.
What a great father/son memory. You will remember this forever. I hope the next morning wasn't too painful.
AT LEAST IF THEY HAD WORMS; THE WORMS ARE DEAD AND FLUSHED/SH!T OUT. DAZED OR DEAD WORMS.
I have watched dozens of "The Hot Ones" and that was one of the if not the mildest reactions to Da Bomb hot sauce. He can handle some serious heat, as someone that would go into Thai restaurants and say make it as hot as you can, my hat is off to you sir.
Da bomb is hot, but there's most definitely much hotter sauces. Da bomb tastes wretched from having commercially made capsaicin extract added to it - it gives it a burning rubber kinda flavor.
I actually find Last Dab (from maybe 2 seasons ago?), which is rated at higher heat than Da Bomb, to be FAR more palatable due to the ginger.
Da Bomb just doesn't taste very good at all, I would not recommend it. It tastes like burnt battery acid. It's just "rude."
Unique Garlique is one of the hottest ones that tastes good.
I like heat, but there still has to be flavor - hot sauce that's hot just for the sake of being hot, but horrible flavor, is just stupid. That said, what I consider "hot but still tasty" a lot of people can't handle!
When he said "I like this one" to Da Bomb I did a double take ... I don't think I have heard anyone compliment it. It seems to be the most hated sauce on that show!
@@gorak9000 Yeah It's really saddening to be honest. Us spicyness enjoyers love spicy food not because of the heat alone, but the tastes it enhances. Somehow, the fact that a sauce is mega spicy can enhance some flavors and we have some exquisitely flavored peppers and spices down here in mexico that just work so excelently with heat and go together with almost any food.
The best Hot Ones episode since Conan 😂
“THATS too hot” was one of the funniest things I’ve heard in years. 😂
I love the contrast between panicked on the left and inquisitive on the right, slowly converging to a profound “oh crap”!
I’d love to be your neighbor, but I think you’d get tired of me coming by to learn more about everything!
Thanks for taking the time to make these videos
Thanks!
Not at all. Everyone has skill sets. The key is bringing people together to share their knowledge, and that can be done no matter where you live with the developing network society.
So you finally made some fuel for the human nozzle?
Ha!
definitely would be a pulse jet engine and sound the same, too
I'll take extreme regret for 500 Alex! The fact you are usually very calm and reasoned made it all the more funny when you said "That's TOO hot" Great video as always!
It wasn’t a battle of Carolina Reaper vs Pepper X. The same guy (Ed Currie) bred both varieties so he already had the crown. What he didn’t have was adequate protection of his IP so the name and pepper we know as Carolina Reaper got used and abused without him getting his just rewards. So, he created Pepper X, and along with it better protection of his IP.
Interesting.
The Ghost ruled for a few years then the Trinidad Scorpion (actually called the Trinidad Moruga Scorpion based on the town its was created in). The Reaper was created to reclaim the title...didn't actually know the story of the Pepper X which is sad as he shouldn't have to worry about the protection of his IP. But the commercial pepper sauces created using the Scorpion is sold commonly in Trinidad and a lot of persons eat it regularly/everyday to add flavour. There is actually a large population in Trinidad and Tobago that eat food daily with that level of hot sauce as they do have a lot of flavour along with the heat. Tabasco is almost avoided as it adds nothing for the average local taste bud, I happen to have a very low tolerance in comparison locally and I would equate that to ketchup.
@@Rick-nj2pi I put Tabasco on my pizza just because I like the flavour.
"IP in agriculture is the devil's work."
- a gardener
"IP" lol it's a natural pepper, he owns nothing about it
I home brew and have used pure capsaicin in some batches as a taste accelerant. The goal was to get the hops really punchy without any vegatable flavors or heat. It does work but I never got a batch to be heat free even at 5 drops into 5 gallons. You should try a drop of your solution into a pint of a good quality IPA. Do a taste comparison and you'll see how the hops jump out at you ... and then the heat slaps you awake. The endorphin rush is semi-addictive.
The best part of this video was watching a dad and his son sharing a moment…glad to see Alex making more appearances on the channel. You guys rock!
Thanks!
Finally you guys have ventured into my sphere! I grow superhot peppers, have for more than a decade. I have 37 plants going right now, three of which are chocolate primotaliis, and they are without question the hottest pepper you can actually get your hands on. And I'm glad you're doing this because its a topic that people seem to get easily confused about, especially in thinking you can 'stack' SHUs by mixing different peppers/ sauces, which is not accurate but if there is one channel I know will get it right, its yours. Thanks!
PS I am definitely going to follow this procedure at the end of the season to get something _really_ hot and I've been wanting to do this for a long time. Its going to be great!
PPS that tasting was absolutely hilarious. I give you guys props, those of us that eat _really_ spicy food have spent a long time building tolerances to it. You guys went in totally naked. That's rough!
Does it make the peppers hotter if you expose the plants to high volume death metal? What if you constantly threaten it with a blow torch?
@@ianj8505 No, but unironically the more you stress the plants in general the hotter the peppers get.
@@jaggederest Mostly water stress makes them hotter, so water sparingly, and the plants will make the fruit hotter to compensate. But they need the right amount of water during growing and flowering, plus all the fertiliser and compost as well.
I agree about the water stress.
When we grew hot peppers, the few that were neglected at the edges of the bed eventually got back at us.
@@SeanBZA That is amazing I never knew that. I'll try it on one of the primos and I have 9 scotch brains going so definitely a few of those too. If Ed Curry would ever release Pepper X seeds I'd grow them but I contacted Puckerbutt and they will not so I will definitely stress them and see what happens.
I love the juxtaposition of the blender and the lathe in the background.
Gloves are an absolute necessity! I was making some habanero wine to make vinegar and I thought I didn't need gloves. I washed my hands THREE TIMES in an attempt to clear the capsaicin off but it didn't work! I scratched my eyes a few hours after and then sat there crying for the next 30 minutes with my eyes burning. WEAR GLOVES!
Double gloves! One glove won't cut it.
I once washed my hands after working with chili and went to the toilet half an hour later. I will never forget that pain.
a sugar + thick soap scrub works wonders! (dont use salt it stings)
Maybe rubbing the hands with olive oil help to remove it, since it likes to bond with oils. Would be interesting to see if just soap is actually not a good solvent for it, but using oil and then remove the oil works better. I'm not trying that myself tho, i don't like very spicy stuff.
@@ProtonOne11 You only need to wash hands in milk and it goes away. Milk bonds with both oil and water.
Great episode!
I've worked with extremely high-grade capsaicin in crystalline form, and it's much less intense than what you made here with a solution. Last summer, I visited a botanical garden and accidentally got resin spurge's milky latex, which contains resiniferatoxin, all over my hands. The following days were a whole new level of heat. 😅
That was really cute, glad dad was down to chow down for the show and surpased expectations. Hes a real one. Will be a memorable experience for you both and that endorphins rush after da bomb was hilarious.
I made a vial of something like this for my brother many years ago, all in a proper fume hood! - a bio lab hooked me up with a pint of 200(!!) proof ethanol and I used it to extract a bunch of habaneros. I dried them under vacuum, then pulverized them including the seeds, and let the whole thing reflux for 20 hours or so before vacuum filtering and then cooking off as much ethanol as I could without too much stuff coming out of solution. I ended up with an ounce or so of dark red liquid in the tiniest flask with a ground glass stopper. I sealed the thing with wax and put a skull on it. He managed to use it a few times, but learned the hard way not to open it up in the heat of summer, at least not indoors 😆
Both parts are wings. The drumstick is equivalent to an upper arm and the flat to a forearm. The lower piece to the wing is mostly just bone and skin.
Wing tips can be deep fried and are crunchy snacks for some folks, not commercially viable as an industry though so bummer.
@@CothranMikeif I buy whole wings to fry, I usually prepare all 3 sections. The dogs get the tips and I eat the rest. The tips are also commonly used to make broth/soup.
@@CothranMike
I save my wingtips up in the freezer, and (eventually) use them to make chicken stock. All of that connective tissue/collagen with all of that skin makes the best, richest, tastiest chicken stock going.
From jet engines to hot sauce. What's next, nuclear generators to popcorn? 😊
Oh he could definitley make a nuclear reactor, but it probably be illegal
I've watched a lot of capsaicin extraction videos and this is by far the most effective method and detailed video. Thanks!
Thank you!
Your stuff is great ! I watch all of your video's. As a former GE Field Engineer I really like it when you do electrical. As far as I can tell, there is nothing you can't do ! Paul PEI Canada
"Which one did you have?" "De meeble wumb!" ROFLMAO you guys are great
by far the most entertaining video you guys have done...maybe not all that practical but the entertainment value is priceless
Hey we've learned that centrifuge is more effective than filtering when you're dealing with solvent extraction.
how did his smacking of his lips get through the edit lol? come on lads....
It's an important part of these asmr mukbang food videos. It'd be like an unboxing you don't show the film being peeled off.
@@mandowarrior123 i am not a low iq garbage person, so i don't watch those disgusting videos. this was a weird video about distilling a chemical, in a fun way... would have been charming if not for the completely autistic way they eat food. i bet hot ones went 9 seasons without that kind of audio. insane lol
Makes it hard to watch
Watching this made me crave the habanero lacto-fermented sauce I made last year. Put 3 pounds of em through a mandolin without wearing gloves. Didn't touch anything sensitive, But my hands burned for 3 days. Clenching my fist somehow made it hotter.
Around 25 or 30 years ago I was working near Chicago, and one of the guys in our department brought in a bottle of "Insanity Sauce". Most of us tried a _tiny_ dab on a sandwich or in some soup. One guy said, "You're all a bunch of weenies", and proceeded to splurch an entire layer all over his baloney sandwich. He ate around 3/4 of it before giving up. Around an hour later we found him stretched out flat on the floor of his office. Every time he'd try to stand up, he'd pass out. An ambulance was called, and the paramedics noticed that his entire body was bright red. They then asked him what he'd been eating. When the told them about the "Insanity Sauce" they both laughed and said that if you have too much capsaicin it dilates all of your epidermal capillaries to the point that your blood pressure drops too low to maintain consciousness when upright. They packed him up on a gurney, took him home, and put him to bed to "sleep it off" (so to speak). They'd seen this several times before --- usually after hot pepper eating contests.
The next day, when he came into the lunch room, we asked him, "Who's the weenie, now?"
He was not amused.
Dave's sauces are legendary!
Tech Ingredients : Pay a lot of attention to not to contaminate anything with that! Is really dangerous.
Me: Were do I put it?
Tech Ingredients : In your mouth!
Mouth is the intended target for capsaicin. Rest is just contamination
Hey, I know you guys like instructional like videos and you film as a continuous style shot but I'd love some macro shots and really close zoom ins on some steps.
Please consider adding them in post or something because if I was following along I'd inspect the vials from the centrifuge much closer than you gave us a look at so I'd struggle to compare my result visually to yours. I also just think things like that look interesting. Like how solid is the pellet at the end? Are there little whisps of solids floating up and out of it? I wanna see.
You throw away the tubes? Some racoon is gonna hate you. 🤣
That was a great nerdy version of hot ones hahaha love it, now I want a centrifuge (already wanted a sonicator).
I'd love to see an attempt to brew coffee in the sonicator and then separate it in the centrifuge for clear coffee that's still potent!
That's a very good idea!
Forget the French press.
This is fantastic.
Not only does the science rock, I'm lmao over the camaraderie between you both.
Love this channel, you guys rock!
Been doing this for a long time and avoid blenders. The dust is too fine for your glands to handle and hard to remove from air. I use steel meat grinder for both fresh and dried. Gloves are also not just disposable, they limit the intake. Cleaning 3-5kg of fresh Carolinas made my hands burn and shake for the rest of the day. Capsaicin dissolves in alcohol at low temperatures - so grind, mix and put in a freezer. Cold extractions removes part of the water just as well as solids.
Add meat grinder: It allows you to keep seeds intact to reduce bitterness. You can then do second run with smaller holes to catch seeds that escaped the cleaning.
Add freeze extraction: This is due to the damage to the cells by freezing - if you freeze the fresh paste it will take longer, but works like the sonic cannon :)
That said over the years I have moved towards fermentation to improve taste and extraction is less important there. For example Carolina reapers are hot enough and you want to preserve the fruity taste. Get it together with peach, mango or even onion and ferment.
That paintbrush idea really scares me and it makes me appreciate that the Atlantic ocean separates us
You guys are going to hit the million subs with this one!
Not sure where you get your ideas but the variety of stuff you cover is amazing. This is my new favourite video of yours
Wow, thank you!
This is an amazing Video kudos to you two trying this insanity.
Da Bomb is one of my favorite sauces but it's not because I like to douse it on my wings or ribs. It's a great sauce when you want to spice up anything--just add a drop or two to your soup or chili and you get very little flavor to whatever you're eating, but you'll get a whole lot of heat. It's really nice to use to make anything spicy, without changing the flavor profile.
"Here goes"
"oh, crap"
lol, thanks for putting yourself through this xD that was hilarious
I didn't hear one BLEEP during the tasting. Im starting to think you're not human. Great vid!
They swallowed multiple curses towards the end there.
This is my favorite episode on your channel. So far!
I make fermented hot sauce from superhot peppers. When the ferment is done you will see small droplets of oil on the surface. If you snag one of those droplets with a toothpick and taste it you will get a magnificent surprise.
I imagine ye have just converted your own sphincters into augmented pulse jets. Pure sacrifice in the pursuit of science 😂
LOL!!
"burns going in, burns going out."
Pulse jets 😆 🤣 😂
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I fell into a burning ring of fire
I went down, down, down
And the flames went higher
And it burns, burns, burns
The ring of fire
The ring of fire
"Pepper dust, don't breath this"
The next stupid challenge on tick tock...
One of the very first UA-cam channels huh.
A simpler time...
Or hot mash fumes from the blender. I had to use my inhaler.
How about a collab with Mark Rober to build the ultimate (nonlethal) weapon against package thieves? A tiny solid rocket engine should provide plenty of gas to disperse the pepper dust while generating lots of smoke.
Capsaicin everclear. The WORST shot you'd ever take.
The best one you've made, bar none! Utterly insane torture and hilarious. The level of professioalism even when burning in hell...awe-inspiring. Perfect, just perfect.
Thanks!
I would love to see a UA-cam short follow up video where you add some capsaicin extract to the most flavoursome of your favourite sauces to test the theory that the heat overwhelms the flavour.
Great video as always, thank you so much!
Pesticides and small molecules analytical chemist here: it's the fat content that helps. Exactly because lipids are nonpolar "solvents".
Funny story. I used ghost pepper powder to deter squirrels from the bird feeder. My kids decided to spread the birdseed around the yard. Then they came in the house in a panic, I asked what's up and they tell me what they did.
I got them into the tub and started pouring milk in there eyes and all over. Super Dad saved the day, and a lesson learned. Lol
That's probably why nuts work so well. Not sure which nuts work best or if it matters, but I know cashews kill the burn like magic. Not sure why people haven't picked up on it. Chew some nuts and let it coat your mouth on the sly before tasting hot thing and people will think you're made of cast iron. I'm guessing peanut butter would work great but haven't tried it. Not sure about the hydrogenated stuff.
@@StubbyPhillips Huh, thanks for the tip. I must try this.
You did effectively 'poison' your kids. It's polite to tell them. My son is 2 years old and knows he stays away from spicy hot things, they'd understand if you'd said!
Definitely the fat content that removes the spice. Way better than limes or water!
Would Vodka work well at all? Or other variants of alcohol, rubbing alcohol etc.
AMAZINGLY effective instant heat relief (and prevention!): nuts, some maybe more than others, cashews definitely.
Seriously. Try it.
You're welcome!
BTW, can't watch the taste test _(misophonia_ is a *very real thing* and people slurping, smacking, chomping, gulping, chewing, sniffling, snarfling, gurgling, speaking through food and so forth is torture for me) but enjoyed the rest!
ikr, the sunglasses guy chews louder than a cow lmao
Using *SCIENCE* to open the gates of hell and bring back some extract!! 🥵
Nice!!! 🤣
You're right about glove practices in foodservice. Problem is, I guarantee there's pressure on those employees to use as few gloves as possible.
I love your videos, this one was especially entertaining. I'm impressed with how well you handled the heat!
Scientific hot sauce
I'm pretty sure he basically made pepper spray, or maybe bear spray. Like he said, heat alone doesn't make a good sauce, it needs to have flavor as well. Heat just sort of opens up another dimension of the flavor. Once the heat gets to the point where you start physically sweating, it's not enjoyable anymore. That said, that threshold seems to vary a lot person to person. Sauce or dried peppers that I'll eat straight, most people would not be able to handle.
@@gorak9000 Pepper spray is about one order of magnitude cleaner and stronger than this stuff they made. It can shock you, literally.
i wish people would close their mouth when they chew tho... recommend that to your son, he just might not realize what he's doing
You try that with millions of scovilles. Its a normal response to heat.
@@mandowarrior123 no, and go away, you seem repulsive
They didn’t close their mouths with the low Scoville sauces either. This isn’t a nasty mukbang - it’s Tech Ingredients.
@@sittingstill3578 tbh i've always got a spectrum vibe, they seem a but unaware of some things, that might lend itself to some good explanations, but only if they focus and control it... c'est la vie
@@removechan10298 I get a homeschool vibe too. Some of my friends growing up were homeschooled and display a lot of the same mannerisms and intelligence.
Oh boy, here we go.
I had some hot sauce that had a huge amount of capsaicin in it, it caused an esophageal spasm/cramp that made me fell like I was dying!
Drinking a small amount of lemonade released the spasm if anyone who has the same experience lol.
Am laughing my ass off! 🤣😂
Definitely the funniest thing I've seen in a long time! 😉
"This is too hot"
Moments later
"My* whole face is burning"
That open mouth smacking is as painful as the hottest hot sauce.
Beyond gross!
more painful
I was going to give a similar response (this has been the hardest video I have watched) but I wondered if it was an American thing? ...... now I am assuming not!
That dude defeated the whole video for me.
@@totherarf Look up "misophonia." It's a very real thing but don't expect any empathy from people for it.
12:50 The forbidden bloody mary
There is a scale here: Bloody Mary, Bloody Tech Mary... Typhoid Mary?
Bloody hell.
So a biochemist friend of mine once told me that the real fastest way to cool down your mouth from a capsaicin burn is to eat unspiced meat. You chew it and slosh it around, and the meat acts like super milk. The proteins, fats and oils donate themselves to the cause and dissolve and bind to the capsaicin for the sake of your comfort. You can then either spit out the meat or swallow it. The meat uses abrasion to help clean your mouth from the pepper as well. It's just a great tip. Another thing to remember is that if you get hot sauce on your fingers, they will mix with your natural oils and anything you touch will now be deposited with hot sauce a la you.
I have to compliment you on the way you explain the physics of the processes. Makes me feel like a person who can get into science! Or, at least, like a student at a university, where you are giving the lecture. This is truly great!
I hate chewing sounds. Chewing ice is worse. I hate hot sauce. But the payoff of watching you guys was totally worth my struggle lol
I have a pretty serious case of misophonia related to mouth sounds. Yeah, seems nutty to me too, but that doesn't make it any less real. It just cringes me out to the point of discomfort approaching actual pain. I can't eat with anyone who is unable or unwilling to do so quietly. I get that most people can't relate to the condition but I don't get why so many can't make _some_ effort to eat without sounding like farm animals at a trough. Fingernails on chalkboard? I can listen to that all day. Different strokes...
@@StubbyPhillips Yep, I generally love the content on this channel but hearing the open mouth eating sounds fills with suffering and hatred, couldn't make it past 34:40 without clawing my ears out
@@AmorDeae So much for being a "class act." Welcome to the trailer park fellas!
yeah he needs to let his kid learn from this and realize not to eat with his mouth open...
Yeah they chewing gets me
By a factor of "Oh Boy" is a true measurement!
The comparison between DIY and off-the-shelf isn't level, since those other sauces are primarily aqueous, meaning the capsaicin is not solvated, but suspended as a colloid (part of why the effect takes a bit to build). Capsaicin that is truly solvated hits all those receptors right on contact. Not to mention that anhydrous ethanol disrupts cell membranes (causes pain by itself), allowing diffusion into deeper tissue or even blood capillaries.
We didn't claim this was an even playing field. It's a PRACTICAL comparison with commercial hot sauces.
my previous comment being a bit "harsh", but this was honestly in the top 5 videos y'all have done. Bravo. No. No, I will not help you ever on one of THESE...
love the math associated with the extraction tools! Would have been pretty neat to see the extraction go all the way down to the crystallization using column chromatography or some other process
9:57 Friendly advice - Make sure that the solvent you're using is pure ethylalcohol. Usually the lab solvents are purposefully denatured and contain a fraction of methylalcohol rendering it unsuitable or potentially dangerous for this particular use case. For example, it's done in my country to comply with tax and liquor laws.
Understood.
However, laboratory solvents are not denatured to comply with regulations for tax purposes. They're truly pure.
Under US law you can produce pure ethanol without having to pay liquor tax on the product, but do need a license to distill it, if it is not sold for human consumption (race fuel and solvent are valid uses), that said, no one is paying lab grade prices for booze when everclear exists.
@@TechIngredientsusing anhydrous ethanol instead of everclear was still a little bit pointless as the dried peppers still contain 10 percent or so of water
Sometimes other solvents are added to form an azeotrope when distilling the ethanol past 95%. Benzene is often cited as being used for this purpose, which is absolutely not something you want to ingest, even in trace amounts. At a bare minimum you should request a CoA to determine what impurities might be present in the lab grade ethanol. IMO you should avoid the risk and just use everclear.
So you're saying, if we made a large enough exponential tower of PZT/conductor stacks, we could accelerate a bullet to within a minuscule fraction of the speed of light. What's more, this wouldn't be affected by the rocket equation exactly, because it would be pressing against the entire mass of the Earth. (It would still be exponential in mass, however.) Also, back in 1999 or so, I once owned a bottle of a "hot sauce" called "Pure Cap," which was supposed to be pure capsaicin in vegetable oil. The funny part, is that I bought it at a "health food store."
A micro-drop into rubbing oils gives a hot stone like feel during the massage. The PT needs several gloves and gown though, it is factors of ten more potent than synthetic menthol for therapeutic heat at a higher number of drops to distract the brain from deep pain. Used with care an effective and efficacious therapy.
I'm half expecting thermite to be involved... VERY VERY HOT HOTSAUCE!
They are teaming up with the hydraulic press channel to make hot sauce doped thermite grenades.
Perfect blend of education, science, entertainment, and absolute madness.
Such a great DUO!! They work together so fluently!
How can you make so many great videos, i still cant believe it!
Capsaicin is no joke. My wife grew a bunch of California reapers and I cut up about 200 of them and blended them into hot sauce. It was like napalm in the kitchen, you could barely breathe in there. Awesome salsa, though.
Ahhh the sounds and science of someone eating with their mouth open 😬
Doc, you are absolutely the best! I can tell there was more than once when you almost uttered some expletives how did you control yourself😂
As someone who is a masochist for spicy stuff and has a ridiculous tolerance, if it were anyone else saying "this is the hottest hot sauce ever" I would say "yeah, yeah, sure, give me a spoon, let's find out" and then chances are I'd be underwhelmed. But I've been subscribed to Tech Ingredients for long enough that if they say they made the hottest hot sauce, I'm taking their word for it, and I'm not getting within 3 feet of it.