When did this 'rite of passage-type'
fascination with ultra-hot sauces and foods begin here in the U.S.?
The first time I ever saw it was in the late 1970's at the original Quaker Steak & Lube
in Sharon, PA. Here's a local article
on their history.
They had a Scoville Unit
chart of their various sauces; made prior to the general U.S. introduction (competition and the profit motive is the Father of innovation
!) of the exotic 'ghost' and Scotch Bonnet peppers, Quaker Steak's
"maxed out" with their habenero-based "Atomic". And, doubtless for liability reasons, it still does.
So, did The Lube
start this 'competitive ultra-hot', rite-of-passage trend?
Anyone here remember something of the like earlier than, say, 1978?