Did you ever taste a food that required you to sign a waiver first? A long time ago there was Tabasco, but now that has been left well behind with a variety of super hot sauces. Chemists and lab professors amazingly seem to producer even hotter versions.
We look at the styles and the heat rating called Scoville units. There is a list of mild to wild sauces. We go behind the heat and look at styles and how to best use them. How did the evolution to heat began and how it seems to have shifted to potato chips.
You can well imagine some of the fun odd names for the hottest types and work through a variety of customer favourites.
"Get 'em while they're hot"
