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Message: [QUOTE="Bigboote, post: 2269963, member: 7631"] Well, I stand corrected. To me Rooster sauce tastes nothing like jalapenos. At Thai restaurants, I tend to order my dishes medium. I'm not the glutton for heat I once was, but still put some level of heat in most of what I cook. It would be more, but I cook for the wife and daughter, too. That's why I have an assortment of hot sauces, some commercial, some homemade. (I cook a lot of Indian, Mexican, Thai, and Cajun.) I do every so often eat a whole habanero. That's an experience, which is why there's a word for one who's done it: chilero. The first time I did this, it was a homegrown pepper, from a plant that only yielded one fruit. I bit a little off the end of it, it didn't seem too bad, so bit off up to the stem. Evidently I hadn't gotten any ribs in the first bite, because my whol world went kind of orange due to the pain in my mouth. I had lined up bread, yogurt, cream cheese, milk, and crackers before I went into this endeavor. Nothing worked. I finally took a big mouthful of ice water. That helped my mouth, but not my lips. So I spend six minutes standing over the sink, taking mouthfuls of water and dribbling it out over my burned lips. I've done this probably every five years since, but always with store-bought peppers, which aren't nearly as hot. Still painful, but not like that first one. BTW, for some reason, habs do not burn on the way out, so most of my sauces are hab-based. [/QUOTE]