My favorite non extract sauce is CaJohn’s Jolokia 10, which is made from the 10 hottest peppers, including the jolokia and the habanero. I had some Dave’s this evening with a Frito pie at my buddies house. I thought my head was going to burst into flames. Love the endorphine rush! I don’t really dig the chemical taste of the burn, either, but I’ve gotten used to it.
Water will help a little bit if it’s cold and you’re running it through your mouth, but if you’re trying to drink it it’ll just spread it around. The temperature difference is what’s helping, though, it’s not going to wash it away. Capsaicin is a lipid, so milk helps because the capsaicin will bond to the milkfat, and the larger molecules can be carried around by the water in the milk (since milk is homogenized). Butter, oil, or any lipophilic (hydrophobic) substance will do the same thing, but make sure to wash it off, or it will just trap it. Soap works too.
WTF? Were they drunk? Who can’t tell the difference between salsa and a beer? Although, I’ve been known to drink Pace when I’m hungover and don’t have anything but water to drink.
I had some friends who were in a hot pepper eating contest and actually got nosebleeds from eating peppers. It’s a little crazy. Macho is a very powerful force. Stupid, but powerful.
I’ve got several friends that love hot sauces. We all seem to agree that most sauces/additives above maybe 200k SHU really aren’t about flavor any more. They are all about bragging rights. Take away the heat, and you often have oil, carrots and vinegar.
In addition to milk, ice cream and starches (bread/rice) do a decent job of cutting the burn after hot food.
You may want to look for TAM Habeneros. Personally, I like the heat, so I grow my own ‘regular’ habeneros. However, this article talks about a new variety of Habenero that has the flavor, but not the heat.
How 'bout the guy that snorted powdered wasabi on Howard Stern? That guy’s lucky he has any mucous membrane left. And the guy’s reaction is definitely the best of the lot.