As a chile enthusiast i can assure you tabasco sauce is really in the low end of the scale. Nowadays applying it heavily on food just irritates because of the mere tingling and the bad bad vinegar taste. In England you have this variety called Dorset Naga. Eat one of those peppers whole and i guarantee you'll never think tabasco sauce is hot again.http://www.dorsetnaga.com/
It was probably the lager doing the talking, two people done it before me and another bottle was offered around. Unfortunately I'm liable to do very stupid things simply for the sake of it, no bet was involved. It ranks up there with snorting sambuca and downing a bottle of wine in 17 seconds.
You do realize if it was around 20% wine that stunt is actually dangerous?
I did have a look at the strength of Tobasco sauce on Monday, and it is feeble in comparison to other things. They were eating 250k-1m (in scale of hotness) chillies on Radio One the other week. This doesn't surpass 10k.
Fair play for that Dorset Naga, I hate hot stuff full stop and wouldn't entertain touching a chilli. If I had any idea what Tobasco sauce was I wouldn't have done that. A red pepperami is good enough for me.
I doubt it was anywhere near 20%, £2.99 from Co-Op. I followed it up by then downing a pint of half red / half white wine because others couldn't finish theirs. But no, I had no idea it would be that dangerous and considering I wasn't sick until the next day I hate to think what I would have scored on a breathaliser.