Blairs 16 Million Reserve

I am posting this as a heed to all! I am selling my final vial of Blairs 16 million reserve. I'll post a link and if you are intersed leave me a msg. I cannot review it because it's too valuble to open......... for me anyways lol

If anyone has tried this sauce or has used it in a recipe let me know! i will post all comments.

Garth

http://www.ebay.ca/itm/190839929295?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

Louisiana Wing Sauce

Louisiana Wing Sauce
Scoville Units 1500-2000

For scoville info see my first review on ©Tabasco. Jan 2012

Ingredients= Red Peppers, Vinegar, Salt, Soybean Oil, Sugar, Xanthan Gum, Polysorbate 80, Citric Acid, Datem, Natural Garlic Flavour.

Manufactured= USA

The scale is based out of 10

-Smell
Garlic and an Oily smell at first, then I start smelling the spices and the peppers. Almost like Tabasco. doesn't smell too hot but it shouldn't considering it's red pepper. All in all it smells pretty good for Wings!

= 9/10

-Taste
It's quite thick and buttery, smooth and the flavours go really well with each other. Nothing jumps out at you to say I'm there but you can tell it is. I like it. On a side-note to use this sauce as a wing sauce as per the bottle . it says to use a 50/50 ratio of sauce to melted butter. I have made Wing's following that recipe, they were good! very rich and tasty if You don't mind slugging down half a cup of butter.


= 9/10

-Heat
It's a very mild sauce that would suit well to Wing's or any other direct topping. Adding the butter will lessen the punch as well.

= 2/10



Louisiana Wing Sauce = 9/10

A great all around sauce, whether it be dipping or for wing's. I like it and would recommend grabbing a bottle.
It was cheap as well and that's always a bonus 2.50 or something?

http://www.maddenbathroomrenovations.com/

Frank's RedHot Chile & Lime

Frank's RedHot Chile & Lime
Scoville Units 1500-2000

For scoville info see my first review on ©Tabasco. Jan 2012

Ingredients= Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt, Spice, Natural Lime Flavour, Garlic Powder .

Manufactured=USA

The scale is based out of 10

-Smell
Vinegar, You can really smell the peppers in this one as well as the Lime flavour. Smells mild and like Cumin, Garlic , and maybe Paprika?
Has a really nice smell

= 8.5/10

-Taste
The first thing I taste as I put the sauce in my mouth is an Overpowering taste of Lime. It says it's got natural lime flavour, but it tastes so fake like a lime Popsicle. The Chile adds nice flavour and it could use more garlic. I am not a fan of this one.

= 6/10

-Heat
It's a very mild sauce that would suit well to Wing's or any other direct topping. Nothing spectacular.

= 2/10



Frank's RedHot Chile & Lime = 6/10

I would not recommend this sauce :( Way too much "fake" lime flavouring to it. I would suggest Original Frank's and squeezing you're own lime to add the amount of "lime" to suit you're tastes.

El Yucateco EXXXTRA PICANTE

EXXXTRA PICANTE (salsa Kutbil-ik de) CHILE HABANERO
Scoville Units 11,600

For scoville info see my first review on ©Tabasco. Jan 2012

Ingredients= Habanero Chiles, Water, Tomato, Salt, Spices, Acetic Acid, Sodium Benzoate.
Manufactured= Yucatan, Mexico

The scale is based out of 10

-Smell
Smoky, Mild BBQ sauce smell, cumin and chili powder, Smells hot but the smell is faint.

= 8.0/10

-Taste
Tangy sour, Peppery (black pepper) mild vinegar acidic. This ones hot!!!

= 8.5/10

-Heat
Wow this one is spicy as all H, E, double Hockey Sticks.
= 8.5/10



El Yucateco = 8/10 Try it But use in moderation. Be perfect for Ceasar's or for a jolt of Heat.

Tabasco

Tabasco Sauce
Scoville Units 2500-5000

Ok, Good old Tabasco. I figured I would start with the staple and a base point to the (Scoville Units) What is a scoville unit you ask? I will enlighten I quote from some guy.

"The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912,[2] is known as the Scoville Organoleptic Test. The modern commonplace method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content." - Wikipedia-

OK now that we got that outta the way lets give it my personal rundown.

Ingredients= Vinegar, Red Pepper, and Salt
Aged in wood for 3 years. (seems excessive)

The scale is based out of 10

-Smell
Vinegar, Woody, overall it smells pretty good for a hot sauce, although there is a ©Vicks Vapo rub kind of smell to it.
= 8.5/10

-Taste
Tastes like a mild wine vinegar at first, changing to a sweet pepper taste. Not unpleasant but a little too much vinegar for me. It would be good in soups or other recipes in which the sauce would be a back flavour as opposed to a chicken wing topping etc. All in all.
= 8/10

-Heat
After the vinegar and pepper taste subsides you can feel the heat of the sauce. Not bad at all a mild warming to the tongue and cheeks. By no mean's is this sauce going to put you out of commission.
= 2/10

Total conclusion for &Tabasco Hot Sauce (Taking in account for the heat not based on the 0/10 scale but based on "heat/taste ratio" (made it up) )

Tabasco = 8/10 Try it (As if you never had ;)



Garth Madden